57 days ago
by AnaRemigio |
9 comments »
Angel hair, called in Portuguese fios de ovos (“egg threads”) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese cuisine, both in desserts and as side dishes.
Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.The recipe was probably taken to Japan and Thailand by P...
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58 days ago
by Karla (Sweet K) |
17 comments »
Another cute tutorial for Easter TimeText in english on my page in facebook: www.facebook.co,/sweetk.cakedesign
Happy Easter!! :)
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58 days ago
by Ciccio |
23 comments »
Made from modelling chocolate & a pair of small scissors you’ll need blue modelling Chocolate in NZ I prefer Chocolate Earth brand as mall ammount of white & a tiny amount of black (you can use fondant for white & black if easier), small ammount of pale tan & brown modelling chocolate (or fandant) small pair of Scizzors, ball tool, cake dummy & a knife(optional rubber ended brush)
you’ll need roughly these dimensions for the body/head/arms & legsRoll a c...
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58 days ago
by Cindy White |
2 comments »
I am getting ready to make a castle cake for my little princess, does anyone have any advice they can give me for putting it together?
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58 days ago
by couturecakesbyrose |
2 comments »
This is a two part video tutorial on how I made the Spring themed “Faberge Eggs” pictured above. I apologize for this video tutorial being two parts as I had some difficulties shooting it the first time so I had to totally chuck the whole tutorial and walk away from it :) The first part is how I made the “eggs” and the second part is about what I used to decorate the “eggs”.
Here’s the link to where you can buy a 5 cavity silicone bake ware tha...
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59 days ago
by Jacky |
6 comments »
I’ve been doing Cake Decorating for the last year, without any training. It is now a full-blown business and I’m so thankful for the talent I’ve been given, but still have lots to learn.
One of my biggest questions is this: How do I price my cakes? How much profit do you ad?
Unfortunately, some people do not realize the work that goes into making these wonderful creations. They think you just bake them and say some magic word and it is done.
Now what is acceptable. ...
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59 days ago
by Tamataartje |
10 comments »
For those who are interested I made a how-to of my crochet baby uggs. You can also find this tutorial on my facebook page https://www.facebook.com/SweetlakeCakes.
The uggs:
The template (the sole is 5,5 cm/2.2 inches):
The materials:
Cut the sole from a slice of fondant mixed with tylose of about 0.2 inch/0,5 cm thick, 2 times.. Turn for the second sole the template to so that you have a right and left sole:
Make a fondant ball + tylose of 15 grams and form the ...
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59 days ago
by cupcakesplus |
5 comments »
Hope this first attempt at putting together a tutorial makes sense!!The only equipment required is grey fondant with a little cmc or tylose mixed in to firm it up a bit, small piece of spaghetti and black edible marker.The quantities used for this teddy, suitable for a cupcake topper, are approx 20g for the body, 10g for the legs, 8g for the arms and 20g for the head. A small amount of a paler grey is required for the mouth area and patches and a tiny bit of blue fondant for the nose.Hopeful...
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59 days ago
by JodieT |
1 comment »
I baked my first cupcake on 5th March 2013 and had requests for Mothers Day boxes!! Iam now completely addicted!!
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59 days ago
by Maria18 |
3 comments »
A 2tone fondant rose tutorial
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