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...
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...
This tutorial is the technique that I came up with that made it easier for me to make sure that I got straight even sides and a completely flat top every time I ganached a cake. The technique I came up with is kind of a mix of the upside down method that everyone knows about and the technique used by Faye Cahill where she uses two boards (one on top and one on bottom) to help ganache her cakes. My technique as I say is a mix of both and hopefully you find it helpful. There are many way...
Hi everyone, This is a tutorial . It’s how I made it easy en quick for my self. Good luck!x Peggy ( Precious Taarten )
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...
I’m not very good with English so let talk about the pictures, I hope they are understandable. If you have any questions I will be happy to answer them as best I can
For more details of step-by-step tutorial please visit my page at : http://www.facebook.com/joyliciouscakes
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...
- New beginnings - 26 parts
- Interviews - 20 parts
- CakesDecor.com Cake Themes - 14 parts
- Tutorial - 10 parts
- Sugar Diary by Sugar Shey - 6 parts
- Lalaloopsy cake toppers - 6 parts
- CakesDecor Tutorials Contest 2012 - 6 parts
- CakesDecor Tutorials Contest - 6 parts
- CakesDecor Quarterly Awards - Fall 2012 - 5 parts
- CakesDecor Quarterly Awards - Summer 2013 - 5 parts
- Michal Bulla - 116 entries
- Bobbie - 43 entries
- Kirstie's cakes - 32 entries
- veenaartofcakes - 22 entries
- Melinartcakes - 20 entries
- Ciccio - 16 entries
- couturecakesbyrose - 16 entries
- For the love of cake - 14 entries
- timefortiffin - 12 entries
- cakes by khandra - 12 entries
- Nancy's Fancy's Cakes & Catering (Nancy Goolsby) - 11 entries
- cakesbynadia - 11 entries
- funfetti - 11 entries
- Verusca Walker - 10 entries
- SugarMummyCupcakes - 10 entries
- beasweet - 8 entries
- Thecakeaddict - 8 entries
- FindYourCake - 7 entries
- Karla (Sweet K) - 7 entries
- AnaRemigio - 7 entries