392 days ago
by PeggyDoesCake |
11 comments »
Best Chocolate American Butter Cream Icing (Crusting)
This chocolate butter cream is absolutely lush and has a nice, rich brown color. It crusts well, so you can use the Viva method to smooth it. It also pipes beautifully. By far my favorite recipe for chocolate ABC when it comes to taste. Recipe doubles and triples well!
Ingredients
1 cup salted butter, softened (2 sticks)
6 to 8 ounces unsweetened, bittersweet, or semi-sweet chocolate (or any combination)
2 tablespoons clear ...
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451 days ago
by tortacouture |
45 comments »
OK, so I posted some time back in one of the forum posts about how I achieve sharp edges on fondant, and while for the most part my technique is much the same, I am always learning how to do things better and I’ve changed some things. Here are some examples of cakes I’ve done using this method:
So anyway, this is how I go about getting sharp edges.
Basically my secret weapon as far as this technique goes is most definitely chocolate ganache – whether it be milk chocol...
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300 days ago
by jchuck |
8 comments »
I have always wanted to make chocolate mmf. I had a good recipe for basic mmf, so I knew I just had to play with it to get what I wanted. I purused the internet looking. I took what I liked best, used my basic recipe and tweaked it. Came up with a winner. It is positively yummy.
INGREDIENTS:
1 16 oz bag mini marshmallows
2 tblsp chocolate syrup…. like Hershey’s, or whatever brand you like
2 tblsp corn syrup…. dark or light, doesn’t matter
1-2 tblsp flavor...
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332 days ago
by sugarpixy |
57 comments »
I have be decorating cakes for 3 months shy of two years now and have had many challenges decorating cakes in a climate that is always hot and humid. My little cake studio is just off of my office and I run the AC at about 77F to 80F ( electricity is super expensive in the Cayman Islands ) and as you can tell by my shiny face :0) in the video it is also very humid around 80 to95% most of the time. My butter cream cakes go to beach parties and beach weddings and never melt
I used the online...
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448 days ago
by cakedarla |
5 comments »
As with most wired gum paste flowers, the bases need to be made well in advance so they will be completely dry when you’re ready to start making the roses. For the bases you’ll need: 22 gauge (food safe) floral wire, needle nose pliers, gum glue (dissolve a pinch of gum paste in a small amount of water), a small food safe brush, and gum paste.
Use the pliers to make a small hook on one end of the wires. For each rose base, pinch off a marble-sized amount of gum paste and ro...
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362 days ago
by cupadeecakes |
8 comments »
I posted this to my blog this morning, but I wasn’t sure if I could share videos on here or not. In this video, I present the method I use to get a diamond / harlequin effect on my buttercream cakes. Hope you enjoy!
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