90 days ago
by TashasTastyTreats |
23 comments »
After seeing the amazing stained glass effect cakes by people like Queen of Hearts Couture Cakes, Way Beyond Cakes by Mayen and Vinism Sugar Art, I decided I wanted to have a go and put my own spin on it. Hopefully it will inspire you to do your own. Just warning you all now, I like to explain things in great detail so skip over anything you know.
Background-Tips to help you Start This Project
Decide on your cake theme based on your inspirations and the occasion if any, mine was a staine...
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392 days ago
by caymancake |
0 comments »
Caymancake’s Pink Velvet Cake
Ingredients:
2 1/4 C all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened (about 3/4 C)
1 1/2 C white sugar
4 large eggs
1 tsp vanilla extract
1 1/4 C milk
8 oz white chocolate, melted
Pink gel food colouring
Directions:
Sift flour, baking powder and salt into a medium bowl and set aside.
Beat butter with an electric mixer until smooth.
Add sugar to the creamed butter and beat...
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414 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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395 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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404 days ago
by Michal Bulla |
30 comments »
Lesley is English, but has lived in California for two years. She has been baking ‘full-time’ for less than a year, and counts herself as very lucky that she doesn’t have to do a proper job as well! She is also self-taught, and spends a lot of time online researching decorating methods and techniques. She creates tutorials for most of the cakes she makes on her Facebook page – www.facebook.com/theroyalbakery – and spends the rest of the time thinking, talki...
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418 days ago
by Frostine |
6 comments »
Ok, so this two-toned technique has many applications, but I used it to create a landscape on the side of my cub scout cake. It worked so well, I can’t wait to find a good reason to use it again! Wait until you see how easy it is! Sure you could create a similar look with fondant, but buttercream makes for better eating.Start by smoothly frosting the cake tier with the background color of your choice. Since I’m making a landscape, I frosted my cake in blue for the sky.For my s...
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447 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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