Thursday, August 26, 2010

Fondant or Almond Paste?
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Over the last who knows how many years, we've been talking about and using fondant to decorate all these beautiful and unique cakes.  But how many times have you also heard how distasteful and unappetizing fondant is?  Most people, if you ask them, hate the taste of fondant.  And many of them peel it off to get to the icing and cake underneath.  Here's what some people say about fondant:
  • It's very sugary, and thick
  • Kind of chewy and different
  • Felt like I was biting into a piece of wax
  • Tasted somewhat like candy
  • Flattened firm marshmallows
  • Like a really sweet dough  

Fondant cake marzipan roses and trim
I think most people would agree that fondant, in the majority of cases, looks beautiful but is not meant to be eaten.  So why not look to other alternatives?  I found
one!  I'm sure some of you have heard of it, but many have not.  It's called Almond Paste or Marzipan.

Marzipan is made from reducing almonds to a paste and blending it with confectioners sugar.  It is used for modeling figures, covering cakes and cookies, etc.  And best of all it has a nice flavor!  You can add your own flavoring and colors of your choice as well. 

The only drawback to using marzipan instead of fondant is you're not going to get the pure white color that fondant gives, unless you want to use some titanium dioxide, which is what they use to make milk and other food items white.  However, you still can use marzipan if you're doing an off-white or colored cake or other modeled decorations. 

Well, I hope this has given some of you an incentive to try something perhaps new to you.  Please comment below and let me know how your cakes turn out.  If you use marzipan already, I'd love to hear about your experience as well as some other ideas for it's use.

Here's one recipe, taken from Make Your Cakes

ALMOND PASTE FOR MODELING

Ingredients

- ½ Kg of marzipan
- ¼ Kg of confectioner´s sugar


Procedure

Knead marzipan with sugar; the amount of sugar is approximately and depends on the quality of the marzipan. If the paste is too soft, add more sugar; if too stiff, add more marzipan without sugar. Once it´s needed, store in plastic bags, taking all air out and keep it in an airtight glass container. If desired, color paste with paste food coloring.

Secrets

- Since marzipan is a creamy color, it is impossible to obtain white paste.
- If marzipan is of poor quality, it is generally hard and oily.
- Once the model item is done, brush over it with egg white.
- To attach marzipan pieces together, use egg white or water.

Until next time....happy baking!

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Monday, August 23, 2010

Colors Of The Rainbow

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Like many of you, I had a fairly good life.  Not extravagant by any means but my family had what we needed and a little of what we wanted.  There were good times and bad times as well.  But one of the things I learned at a young age was just how stimulating and rejuvenating colors were.  How when I had those down times, certain colors boosted me up and I felt better inside.  When I had my first child I decorated her room in bright stimulating colors to get her mind busy and boy was she ever!  She kept me on the run! And she was a bubbly little girl!  When I worked in a childcare center in Tampa, FL I always tried to stimulate the children with color as well.

While I was working there back in 1990 one of the children had a birthday party at the school.  The parent brought this cake that was unbelievable and I haven't found a recipe nor tasted a cake quite like it since.  It was a rainbow cake.  I know you're saying "But there's rainbow cakes all over the internet".  Not like this one.  Each layer had a gentle fruit taste.  Each layer was flavored according to its color; cherry for red, orange for orange, lemon for yellow, etc.  And the icing was a fruity taste as well.  The taste was so enjoyable that I've been searching for a recipe like this ever since.

I've found several ideas for how to color the cake and some for adding the flavor which by the way is difficult to find in all the varieties you want, like blueberry.  One recipe that I tried which was a total bomb was to use koolaid to color and flavor at the same time!  DON'T DO IT!  The koolaid interacted with the baking soda and the layers went flat!  I should have know better, I know.  My granddaughter, who was three at the time, took a bite of her beautifully colored cake and just looked at me with this "what the hell did you just feed me" look!  Another was to use jello gelatin but I think that also would make the cake a bit gooey; not fluffy the way I want it.  I finally found this company that makes the flavors to order.  And yes, I got blueberry.  Does it taste like blueberry?  Well......no.  But it's close enough.  Have I attempted the cake again?  Not yet.  It may be a while......

I've posted some more nice pics below of "the rainbow cake".  They're basically white cake with food coloring and each tiny layer baked individually, then put together with your choice of icing or each color poured into the next but not stirred. Some with white icing, others chocolate.  When you cut into just watch the children's eyes brighten!

Until next time.....happy baking!





























Until next time........Happy Baking!

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Wednesday, August 18, 2010

Out Of Ideas For Cakes?
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Then come check this out!  I'm browsing as usual just checking out all sorts of stuff and I came across this website that, to me, is really a nifty idea.  Maria Victoria Pomponi of Make Your Cakes Store has come up with the idea of selling detailed instructions to her cakes.  Wonderful news for people like myself who can't pull a rabbit out of a hat much less my head!  She has a freebie that you can download in PDF to see exactly what you'd be getting and for the instructions that she sells, well, there only a buck fifty cents up to two dollars!  You can't beat that!  She also offers recipes and secrets free of charge that can be printed from her site.

Screen Shot of Make Your Cakes

Another section called the materials section details each type of tool, utensil, ingredient, etc that would be used in any one of her cake designs.  Say you need to use a spatula and decorating bag.  Here's what it says about them:

•  Spatula: it is made from plastic and it is used
   for beating icing (not Australian icing)

•  Decorating bag: It is used for icing and it has
   sometimes a plastic coupler where it can be
   used different tips for different types of
   decoration.(not all tips are able to use with
   couplers)

And every item is presented in the same manner.  Who could ask for more? 

If you'd like to see more go here to check out her site.  It's really awesome now and I'm sure once she makes all of her cake directions available it'll be even more awesome!

Until next time.... happy baking!

Sunday, August 15, 2010

Cake In A Cup

from Mamas Fixins
It's not unusual to find people who would love a piece of cake but don't want to bake nor purchase a whole cake.  For a single person or someone who is on a diet and just wanting to calm that sweet-tooth a whole cake would mean possibly breaking the diet or throwing away a lot of cake (if they have the will power).

This little niche is quite satisfying not only to the appetite but also to the eyes and the wallet.  It's called a "cake-in-a-cup".   These can be used for a home appetizer or make them up for gifts at holiday times, birthdays or just to say thank you.  What you do is purchase one or more decorative mugs that are microwave safe.  Make up the dry ingredients, place them in a plastic bag with twist-tie then place in mug.  Print the bottom portion of the recipe for the receiver.  You might want to use decorative tags and write the "to/from" on one side and the instructions on the other.  Place in decorative gift bag with tissue and bow and you have a nice gift to give to anyone.

One baker, Natalie of Coffee Cup Creations has made this her niche. 
by Natalie at Coffee Cup Creation
by Natalie at Coffee Cup Creations

 As you can see she has some really beautiful gift sets to offer and the prices are not bad at all.

Really nice idea!

There are several recipes all over the web for this type of cake.  The ingredients vary somewhat so you might have to make adjustments if you decide to bake rather than buy.  Here's one from ehow.  They left off the baking powder but others included it so I did.


Recipe
4 Tablespoons all purpose flour
4 Tablespoons sugar
2 Tablespoons cocoa (the baking kind, not hot cocoa mix)
1 Mug
¼ teaspoon baking powder
3 Tablespoons chocolate chips (optional)

Instructions
Mix dry ingredients (flour, sugar, cocoa) together and put in plastic bag with twist-tie, place inside mug.
Make decorative tag with to/from on one side and directions (below) on the other.  Place inside decorative gift bag with tissue and wallah an easy gift for a special person!

Directions to print for the receiver of the gift:
1 Egg
3-4 Tablespoons milk
3 Tablespoons oil
¼ teaspoon vanilla

Instructions
Mix in one egg, stir with fork enough to get dry ingredients moist, make sure to get dry ingredients on bottom but do not stir too much or else cake will be tough.
Add in milk and oil and vanilla and stir enough to incorporate.

Microwave for two minutes on high power. The cake will rise higher than the mug while cooking. Let it cool in the cup for a minute or two then remove the cake by tipping it onto a plate, and enjoy. If you want, you can add fresh fruit, icing or some whipped cream, or some chocolate syrup.


 
Until next time...happy baking!

Wednesday, August 11, 2010

Taken from latinodawah.org

What Does A Ramadan Cake Look Like?

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Today began a special holiday for many countries around the world.  For others it will begin tomorrow.  Ramadan is a wondrous celebration for Muslim believers, many who follow the Quran by fasting for thirty consecutive days.  No food, drink, cigarettes, etc are consumed during the fast which lasts from dawn until sunset each day.  But once the fasting is done and the evening prayer is said, Muslims celebrate with eating and celebration.

Of course this eating and celebration isn't complete without the traditional sweets such as baklava, mamoul, and kanafee among others.  I was curious about what kind of cakes are made during this celebration so I looked around the web and found a few nice little delicacies.

Blue sky with stars and crescent moon
Mosque skyline

Pretty swirls





Bouquet of flowers
Detailed cupcakes
















Well, there isn't that much of a variety out there from what I can see!  I did find some mosque cakes which were really nice but I couldn't tell if they were dedicated to Ramadan, Eid or birthday. 


Grace Home Cakes
Delicious Delights










It will be interesting to see what decorators come up with this year.  If you get special orders I'd love to see pics! 









Until next time.....happy baking!










Tuesday, August 10, 2010

Top Cake Selling Tips
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If you've ever wanted to start a cake business then you already know that it's not always so easy to get started.  Regular clientele is the biggest thing that will keep you going.  If you have happy customers who love your cakes they will buy again and then tell Susie who will tell Bob who will .......well you get the picture.  Below I've made a list of cake selling tips that may just help you get your imagination going.  I hope you'll share your ideas as well.

-Get listed with all of the wedding planners in your area that you can possibly find.  They are the folks that usually get the call first when there's going to be a wedding.  And they would most likely be the one ordering the cake.

-Do likewise with photographers.  While many wedding planners take care of hiring the photographer, you need to cover those people who don't hire a wedding planner and are hiring a photographer.

-You might want to make special offers to get them to market for you as I'm sure they have numerous other decorators that have the same request as you.

-Get with businesses in your area and offer to do their first cake for free.  If the employees like it then you've got more clients; and they'll tell their friends and so on. 

-Make a punch card with your contact information on it.  Get yourself a special whole punch or  use special labels and offer a free cake after they've purchased ten cakes.

-Make stickers with your contact information on them which you'll place on each and every item that you sell.  Make sure it's in a place where it will be noticed.  And don't seal the box with it because it will be torn when opened and no one will know who made the cake.

-Get involved in bake sells at the local schools.  Make sure you put your sticker on the individually sliced items as well.

-Specialize in cakes that no one else does.  For instance diabetic cakes or specialty tortes.

-Enter into decorating or tasting contests.  Even if you don't win first place, everyone will see what a wonderful job you do and how nicely your cakes taste.

-If you don't have a licensed kitchen you can, in most states, sell at your local Farmers Markets.  You usually have to sell whole items and not individual servings.  Bake up some cakes and get there early in the morning when it's cool.  You may want to invest in a portable cooler to keep the cakes fresh.  Offer  a saucer with samples to get the taste buds wanting more.

-Always check with your local Health Department or Department of Agriculture in order to know the laws on selling from home as well as opening a bakery.  Many people sell without first consulting the authorities and they get by for some time, but they really take the risk of being fined if found out.

-Offer classes to the local community or even via podcast for $25-40 per class.  There are so many people out there who'd love to learn your skills.  Why not teach it for a profit?

Well, I certainly hope that helped on some note.  If you have ideas of your own, help us out.  I thank you in advance for any post that will stir the mind into creativity! 

Thanks for stopping by and until next time....happy baking!


Monday, August 9, 2010

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Cakes for Diabetics


With the number of diabetics in the United States on the rise it's not unusual for a bakery to get numerous requests for sugar free cakes.  When I decorated for Walmart bakery one of the things that just broke my heart was the number of people who came in looking for something that was sugar-free but rich in flavor.  Many requests came in for sugar-free decorated cakes.  Unfortunately WalMart doesn't have any decorated cakes for diabetics nor does any other bakery in the area!  Nothing except maybe some pies or a few cookies and sliced, un-iced cake pieces. I have friends that are diabetic and my daughter is diabetic as well;  let me tell you, if you don't already know, some of these people really suffer.

I tried several recipes at home when I had some free time to play but found that simply substituting Splenda or Stavia for sugar doesn't always give desired results.  I ended up with cakes that were so powder-dry they weren't worth eating and cakes that had such an after taste that I lost my desire to eat any more after the first couple bites.  Some had chemical tastes and others just way too sweet!  I'm not finished yet though; I'm still going to do some more experimenting.

Today I did some searches for sugar-free decorating icing and found a couple recipes that just might do the trick!

I picked up a couple of these recipes from Learn Cake Decorating .com.  She seems to know what she's talking about and thus I will post them and give them a try as well.  But I'm curious to see if this "granulated sugar replacement" makes it too sweet and powdery dry.  I'm assuming this is whatever type I choose since it doesn't have an actual brand included.  I hope it's good!  And by the way, if anyone has any sugar-free recipes they'd like to share I'd greatly appreciate them.  I promise to put them to good use.

Powdered Sugar Replacement

  • 2 cups nonfat dry milk powder
  • 2 cups cornstarch
  • 1 cup granulated sugar replacement
Directions
  • Combine all ingredients in a food processor or blender. Whip until well blended and powdered.

Sugar Free Icing Recipe

  • 1/4 cup solid shortening
  • 1/2 tsp vanilla flavoring
  • 3/4 cup powdered sugar replacement (above)
  • 1 Tablespoon milk
Directions
  • Cream together shortening and vanilla until light and fluffy.
  • Stir in powdered sugar replacement and milk until well blended.
  • The icing may be a little thick. If so, add a tsp of milk at a time until the desired consistency is reached.

Here's another recipe she says is nice but isn't of a consistency for decorating but just for a simple icing and decorating fruit:

Diabetic Icing Recipe

Diabetic Icing
1 large package sugar free vanilla instant pudding mix
1 cup milk
1 8oz cream cheese
1 8oz frozen whipped topping thawed *
Combine pudding and milk and set aside to thicken
In a large bowl, beat cream cheese then mix in pudding.  Fold in whipped
topping and frost cake.

Diabetic Cake Recipe

Ingredients:

2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons softened butter
1 1/4 teaspoon vanilla
1 cup sugar substitute for baking, such as Equal
1 egg
3/4 cup milk
1/2 c. sugar-free jam of yoour choice
1 c. nondairy, fat-free whipped topping

Prehead the oven to 350 degrees. Line 2 8" cake pans with waxed paper. Sift the flour, baking powder, and the salt together. Mix the butter and vanilla together at medium speed until it is fluffy. Gradually add the sugar substitute. Add the egg, beating until the mixture is fluffy. Add flour mixture, alternating with milk, beating on low speed until well-blended. Pour mixture into the pans; bake for about 25-30 minutes, until the cake is done. 

Cool thoroughly. Spread the sugar-free jam on the bottom layer of cake. Stack one layer on top of the other. Spread the whipped topping over the cake. You may color the topping with food coloring if you like
before spreading. Refrigerate cake until shortly before serving; decorate.

You can use sugar-free pudding to ice the cake instead of whipped topping if you like. For instance, use chocolate pudding for chocolate icing. You can also sprinkle the whipped topping with sugar-free jello. Use silk flowers, small toys, sugar-free candy, and, of course, candles to decorate. If you prefer, you can also skip the sugar-free jam and just add extra whipped topping or pudding between layers.

Until next time......Happy Baking!


Saturday, August 7, 2010

Hi everyone!  Just wanted to say; Please don't think I'm being lazy or have run out of things to say!  I'm in the middle of moving still and everything is everywhere!  Bear with me; I will make a post again soon!  Also, please pray for my daughter who's in the Air Force and scheduled to fly to the Middle East sometime today.  This will be her first real mission.  Love you all!  Thanks for stopping in.  Until next time, happy baking!



Thursday, August 5, 2010




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Baking with Children (Cont.)

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I'd like to continue on the subject of baking with children before school starts back.  The Summer has been short for our children, and probably seems long for some parents, but either way the free time will soon be gone and our time will be taken up with homework and studies.  Not much fun for most!

Today I'd like to show you a very simple idea that children always love!  Cupcake puppies!  There are several ways you can decorate them so encourage your children to be creative!  You can use a homemade recipe or just buy the boxed "stuff" and follow the directions.  After all the most fun with these is going to come from decorating them!

It's best to bake your cupcakes in the paper cupcake cups that way you can opt to decorate just the top or you can remove the paper and decorate the whole thing!  Once you have them baked let them cool completely You don't want to add icing when hot or your cupcakes will look like those cartoon characters that just melt away!  In the mean time prepare your icing if you're making homemade.

Taken from Laura Rebecca's Kitchen
One way to decorate them is by using some decorator icing tips and icing bag.  You can buy a cheap plastic set for a few bucks at your local WalMart....yeah, I said the dirty word!  Sorry.  Use 1 and 1/2 cupcakes with cupcake paper removed.  Cut the one in half horizontally then stick them onto a small board or paper plate using some of the icing to prevent them from moving.  Put them close enough that they touch.  Then using the icing bag and the edging tip, usually #21 or 22 or even the leaf tip, go over the cupcakes starting in the top center and make strips that go to down to the saucer like hair.  After you've covered the cupcakes completely add another strip down the highest end for the tail.  Add more to the front for the cheeks and nose. Add little ears. If you have food coloring, color some pink for the bow and tongue and black for eyes and nose.  You can also make eyes, tongue and nose using candies if you prefer.

Taken from Pink Party Gurl

Here's the same idea but with only one cupcake, the leaf tip with just the head!  Too cute!  If you're really creative you can do cats, mice, or anything that crawls!






Taken from Food Network

Another, simpler way to decorate them is by simply smearing the icing on the tops only.  You'll want to make it kind of thick.  Add mini-marshmallows as seen in the picture below, pressing them into the icing. Use candies such as mini-morsels (chocolate chips) for nose and feet.  Buy a variety of candies in many different colors so your children can be as creative as they like!  They also have colored marshmallows so if they want they can have a rainbow puppy! or whatever animal they choose to call it!

 I hope this gives you some ideas to share with your children.  And I hope you will enjoy making happy memories with them!  Thanks so much for stopping by!  Please take a minute to tell me what you think.  I would love to hear from you!  Tell me how I'm doing!  Until tomorrow....happy baking!

When you're finished here please come visit my new jewelry page at:
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Wednesday, August 4, 2010

Baking With Children

When you're finished here please come visit my new jewelry page at:
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Hope you enjoyed yesterdays post on Sugar Veil decorating method.  Today I'd like to switch gears a bit.  With the Summer vacation coming to a close most children are going back to school if they haven't already.  This is a good time to bring in some last minute fun time with them.  If you don't have children of your own take your nieces and nephews or neighborhood children!

I remember when I was in High School, baking with my younger brother was one of the most enjoyable things I ever did!  We made cookies from scratch one day and put all the flour in the bowl at once!  When I turned on the mixer we both ended up looking like The Three Stooges when they were baking and got covered in flour!  It was such a mess but so much fun!

I'm not suggesting you cover each other with flour to have a good time, but why not get out a good recipe; cookies, cupcakes, brownies, etc. and bake with the children?  It'll be one of the most memorable moments they'll have!  After all life is about creating happy memories.  And what better way than sharing some fun and goodies from the kitchen?

I've taken some time to add some favorite recipes below for children.  Until tomorrow, happy baking!


Delicious Fudge Brownies

How many children do you know that can pass these babies up? Yyuumm!


 
 
 
 
 
 
 
 
 
  
What you'll need:
  • 3/4 cup unsalted butter
  • 8 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (walnuts or pecans)
Directions:
  1. Cut butter into 1/2-inch pieces and place them in the top of a double boiler with the water barely simmering. (If you don't have a double boiler find a heatproof bowl that that you can fit about halfway inside a medium-size saucepan. A glass bowl or a metal mixing bowl with a handle works fine. Be sure to fill the pan with only 1 or 2 inches of water - your bowl should always rest above the water, never in it.)

  2. As the butter melts, sprinkle the chocolate evenly into it. Leave over the heat for 5 minutes, then stir or whisk it until it's smooth. Transfer the top of the double boiler to a cooling rack and let the chocolate cool to room temperature.

  3. Heat the oven to 350ยบ. Lightly butter a 9- by 9-inch square cake pan (not smaller) and lightly dust it with flour, knock out the excess.

  4. Combine the sugars in a large mixing bowl. Mixture does not have to be completely smooth.  Add the eggs. Beat the eggs and sugar until well blended - about 30 seconds - with an electric mixer set on medium-high speed. Blend in the vanilla extract. Add the cooled chocolate (should still be liquid) and mix on medium speed just until evenly blended.

  5. Sift the flour and salt into a medium bowl, then stir them into the chocolate mixture, about half at a time (so you don't get floured yourself!), until no streaks of flour remain. Stir in the nuts. Then scrape the batter into the prepared pan and smooth it with a spoon.

  6. Bake the brownies on the center oven rack for 30 to 35 minutes. When done, the brownies will have risen slightly and the top will have a thin, brittle crust. Do not over bake. For the best results, use a toothpick to see if done. Insert into the center of the brownies, should be coated with a little bit of batter. Remember don't over bake or your brownies will be dry.

  7. Transfer the pan to a wire rack and cool the brownies thoroughly. To get the cleanest cuts, cover and refrigerate the brownies for several hours before slicing (provided you can resist that long). Serve slightly cool or at room temperature. Makes 12 to 16 brownies

Favorite Sugar Cookies

 

 

 

 

 

 

 Ingredients

  • 1 1/4 cups sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Directions

  1. Preheat oven to 350 F (180 C). Lightly grease 2 cookie sheets.
  2. Cream together sugar and butter. Add egg yolks and vanilla and mix well.
  3. Add flour, baking soda, and cream of tartar. Stir.
  4. Shape dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten them out. Bake 10 to 11 minutes, until tops are cracked and just turning light brown.

Spider Cupcakes (What fun!)

Picture from showbizgossips.com








 Cake Ingredients:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. 

Icing Ingredients:

  • 3/4 cup butter
  • 1 1/2 cups unsweetened cocoa powder
  • 5 1/3 cups confectioners' sugar
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • You will also need black shoestring liquorish for the legs
  • Also Redhots candies for the eyes
  • Optionally you can use chocolate or brown sprinkles to cover top (see pic)

Directions for icing:

  1. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternating with the milk and vanilla. Beat until it's a spreadable consistency.
     
  2. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
     
  3. Cut and add liquorish strings for legs (8 legs), Redhots for eyes and lastly add sprinkles.

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Tuesday, August 3, 2010



The Awesome Affects Of Sugar Veil

I've seen a lot of really 'kewl' cake decorating techniques and some really awesome talents in the cake decorating business.  Many of you just astound me with your creativity and attention to detail!  I only wish I could decorate like you!  Maybe one day!  Until then I will just try to keep you up to date on new technologies and innovations that will help make your decorating more interesting and less time consuming.



By now I'm sure many of you have already seen the Sugar Veil technique of decorating; and many have not.  This "secret" icing dries to be hard enough to pick up with your hands yet flexible enough to bend around corners and can be molded into so many shapes that simply take time off your work.  Sugar Veil has a lace mat that you can use to mold the icing into a fine lace which can then be cut into different size pieces and placed on cakes, cookies, candy, etc.  But it doesn't stop at lace; it comes with an icing dispenser that allows you to draw with precision, any design no matter how incredibly fine the lines!  If you can't draw, use wax paper placed over a picture and trace it!  This dispenser releases only what you allow it to based on the pressure you put on the hole in the dispenser tube!
The ideas are endless once you see how this product works!  I believe you could even spread and dry it into sheets and cut with a router like the ones in yesterdays post.

I mean check out these cookies!  Wouldn't your children and their classmates love these?!

Wedding Invitations by Wedding Paper Divas










Or these for a wedding shower! 














Very nice for wedding cakes as well!

So you see the possibilities are endless!  And what's more gratifying than to create a custom cake with awesome detail and not have to spend the time you would normally spend using basic icing?  Believe me, I've watched the artists on Ace of Cakes as they've sat for hours upon hours hand drawing lacy details!  I wouldn't have the patience!

If you'd like to see more on the Sugar Veil method, click here for some video!  And if you've made some cakes using this method I would love it if you'd send or post some pics!

Until next time.........happy baking!





When you're finished here please come visit my new jewelry page at:
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Monday, August 2, 2010

Decorating Cakes Using Personal Routers!

I want to apologize for not being able to post even the minimum this week.  It's been crazy trying to get into my new apartment and getting internet hooked back up!  Seems more difficult as time goes on, to get things done, as companies are so understaffed and the employees overworked!  But I thank God every day that I at least have a job and a place to live as many don't.  And of course that I have nice people who take time out to read my blog!

Today I'm going to be talking about a technique I came across this morning. A nice lady, Linda McClure, uses the Gazelle by BossKut and calls it her 'Creative Design' method of decorating cakes. Martha Stewart has a similar machine called the Cricut. Using a Bosskut Gazelle she cuts out designs for her cakes.  This method is a bit different than printing the image onto gum paste sheets and having to cut them out by hand using scissors.  If you've ever done this you know how terribly painstaking that is especially if you have several items on one sheet!  The pre-made sheets dry out quickly and begins to crack if you're not fast and you don't get nice smooth edges with scissors either!  With these machines you can use the pre-made sheets or roll out your own gum paste! This way will save you much time and give you awesome looking enhancements to your cakes! 

By Carries Cakes
Bosskut Gazelle is a type of home router which was invented for cutting and embossing paper used for making scrapbooks and greeting cards. The Cricut was created specifically for decorating desserts.  The good news is they both can be used for cutting gum paste and icing sheets to create almost anything you want!  From animals to swirly designs you can really impress your friends and with much less effort than trying to hand-paint them onto the cake with food color or icing!  And even more simple than working with fondant!
 By Linda McClure
This technique can be used for making animals, perfect lettering and manuscript, detailed lace, feathers, swirly designs and more!  You can even create perfect snowflakes!  Print it out onto the sheet of icing or gum paste paper using a printer that uses food color ink, then using the Gazelle or Cricut to cut it out!  It's that simple!  What's wonderful with the these machines is that you can cut out a page-full of pictures in one run and with a perfect cut!  Definitely a time saver when considering how long it takes to cut them out by hand!  Once you have them cut out simply remove them from the sheets and place them onto your cake!


Again, thanks for your feedback!  I would like to hear from you!  Please comment below.  Happy baking!


If you're interested in purchasing other items for the BossKut Gazelle or Cricut check out the links below for pricing from Amazon.com!


 To see the Cricut in action simply go here and check them out! 


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