456 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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462 days ago
by designercakecompany |
8 comments »
A number of people have asked me exactly how I make the ribbon roses on my bouquet cake so here’s a quick tutorial.
The Equipment I use a small cutting board, a rolling pin and a scalpel.
How to make the rose1. Roll a small piece of fondant into a sausage shape.
2. Roll the sausage flat with your rolling pin but don’t flatten it too much. You want it to be thick enough that you get a soft curved edge.
3. Smooth one side of the paste slightly with your finge...
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450 days ago
by cakedarla |
4 comments »
To make (non-wired) gum paste carnations, you’ll need: gum paste, rolling pin, small modeling tool (or popsicle stick, chopstick, etc.), carnation cutter or a scalloped round cutter, shaping foam, dusting pouch, dog bone/ball tool, veining tool, frill stick, gum glue, food safe brush, empty egg carton.
Making the Base:
Dust work surfaces to precent gum paste sticking. Roll a marble-sized (or larger, depending on the size of carnation needed) ball of gum paste. Elongate the bal...
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438 days ago
by couturecakesbyrose |
25 comments »
two brands of food safe FDA approved silicone mold I use . I buy this two from Michael’s using 40-50% coupons.
The box comes with two different colored component.
varieties of knick knacks one may use to make a silicone mold impression :)
hunt around your house for a “dish” deep enough to hold the mold you’re planning to make. It doesn’t have to be fancy, even a disposable container cover will do :)
take equal amount of each silicone component, knead ...
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417 days ago
by SweetBee |
5 comments »
Hi everyone! This is my first real tutorial and there are some missing photos so bare with me. I hope I have explained this clearly enough and that it’s not a terrible bore. :) Here we go:
I started by tracing and cutting (3) 12” circles and (2) 3 1/2” circles out of foam board with an xacto knife. The 12” will be part of the base of the cake and the 3 1/2” will be for top of tower/roof.
I then glued the 3 foam board pieces and (1) 12” cake bo...
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338 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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