As a cake decorator my greatest fear is to miss spell (yep, on purpose) the writing on a cake (and not notice in time to fix it)!!! What’s your greatest cake decorating fear?
Karlene, is a lovely 11 year old (just turned) who is so charming. I met her two years ago. (I know her mom) She was looking at one of my cake photo albums when she said, “I love these cupcakes! They have the Pink Breast Cancer Ribbon on them and my mom has breast cancer.” Not what you would expect from your average 9 year old.Karlene, is 11 going on 40.You can actually hold an adult conversation with her. She sent me a photo of a cake, similar to this one, but she wanted rainbow ...
I’ve been working on some of the characters for the competition cake again this week. I’m quite pleased with them so far, but there’s loads to do yet. Also this week I’ve been trying out recipes and icing techniques for Christmas biscuits…yes Christmas seams to arrived early to my kitchen this year! I’m preparing ready for my Craft Stall later in the year and don’t want any nasty surprises with soggy biscuits or the taste not being just right....
Gather your materials (add a ruler or straight edge to this list!) Knead in a little tylose powder to your coloured fondant. My ratio is 1tsp tylose to 250g of fondant. Roll ropes of fondant (now gumpaste!) to desired thickness. Keep one rope a little thicker than the rest. Here the green is slightly larger. This will help when it’s time to insert the toothpick supports. When you have all of your ropes, roll over them with a fondant smoother to neaten and to remove any finger ind...
Hello…I am a new comer to the world of cakes. And I know that there is soooo much to learn but I embrace it. This has been a passion of mine for many years. You only live once and while I have the chance i’m going full force….so I just want to say “Hello Cake World”...here i come:) – ShoNuffSugah
Cake: 1 box (18.25 oz.) yellow cake mix 1 container (15 oz.) part-skim ricotta cheese 4 eggs 1/4 cup water 1/4 cup vegetable oil Filling: 1 container (15 oz.) part-skim ricotta cheese 3/4 cup confectioners’ sugar 1/4 teaspoon ground cinnamon 1/2 cup miniature semi-sweet chocolate chips 1 cup thawed non-dairy whipped topping Preheat oven to 325°F. Spray two 8-inch round cake pans with vegetable cooking spray; set aside. In large bowl, beat cake mix, ricot...
MY SOAKING RECIPE: 3 CUPS OF WATER1 1/2 CUPS OF GRANULATED SUGAR DESOLVE SUGAR IN WATER*3/4 CUP OF PINEAPPLE JUICE (I USE THE JUICE IN THE SLICED PINEAPPLES)3 TSP OF ALMOND (OR VANILLA) EXTRACT 1 CINNAMON STICKBOIL ON HIGH THEN SIMMER ON LOW FOR 15 MINUTESCOOL AND POUR EVENLY OVER CAKES TO SOAK OR MOISTEN/ ADD FLAVOR AFTER I SOAK EM I USUALLY PUT THEM IN THE FREEZER FOR ABOUT HALF AN HOUR (NOT TO FREEZE BUT TO MAKE FIRM SO I CAN FROST :) HOPE U LIKIE!!! THIS IS THE CAKE I GET THE MOST O...
I just wanted to thank each and every one of you for sharing your recipes, tutorials, forums, and creations. I have learned so much; mostly that I have so much to learn. You all ROCK!!! Thank you all so much,Joyce J:~DJoy’s Creative Cakes
A short picturial showing how to transfer an image using a template and royal icing.
I’ve been sooooooo busy in the last few weeks. Cake pops for a wedding, and I’m starting to work on the characters for the cake I’m planning to enter into my first cake competition. My fingers are starting to dry out already from the delicate shaping of the tiny fondant bits and pieces (must buy some really good hand cream this weekend). I’ve planned out the shape and size of the cake, the catagory section is “A wedding cake of two or more tiers. So I’m goi...
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