485 days ago
by TheBakingSheet |
10 comments »
With Easter just around the corner, I thought I would share this tutorial for calla lily cupcakes! I have also included my recipe for Coconut Macaroon cupcakes and frosting! Enjoy!!
Step 1: Roll out your white fondant or gumpaste to 1/8” thick. Use a calla lily cutter or a heart shaped cutter to create the calla lily.
Step 2: Form the cut-out heart (point side down) around the plastic calla lily former (you can buy one of these at Michael’s or AC Moore). You can also use an ic...
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484 days ago
by Justbakedcakes |
23 comments »
1) What you will need.Fondant, a ruler, exacto knife, rolling pin, water and a brush2) Roll fondant out about 1/8-1/16’ thick then trim down to 4×43) Then divide into 4 sections of 2×2.
I only cut 4 squares at a time. Too many more and they will start to dry out before you can get to them4) Gather one end like you would if you were making a bow.5)Then the other side.6) Now this is the “Billow”
I smash the ends flat.7) Slightly fold the edges in t...
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484 days ago
by KalliCakes |
7 comments »
First, you’ll need to gather your resources! So, rummage through your goodies and accumulate your loot! Here you go:
A clay extruder (we used the Makin’s Professional Clay Extruder) with the largest circle diskFondant in all of your favorite colors! Now, if you grab your trusty set of real crayons, take a look at them. Do you notice that those pesky wrappers are actually a different color than the crayon? Yeah, I sighed too. So–make sure when you grab your red fondant, take a b...
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481 days ago
by tortacouture |
46 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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