 Purple Perfection PeonyPeonies are one of my favorite flowers, we have had them adorn our landscaping for almost 22 years; I remember planting our first peony plant with Sydney (she was almost two) and it just happened to be Mother’s Day. As I was covering the the second cake Sydney came through the door ready for 10 days of fun (she is spending the summer in DC). I had originally created the Peony cake topper as another cake, in a long line, of 21 birthday cakes for her to choose...  Spotty Dotty Cake TutorialHere is my Spotty Dotty Cake Tutorial, I hope you’ll like it. https://www.facebook.com/rosieoriginals Romantic-Vintage Royal Icing and Fondant 3-D Sugar CookieI was organizing my cookie cutters, and I came across a beautiful copper corset cookie cutter Sydney had given last summer. I couldn’t believe I had not used it yet. Since Sydney loves fondant I covered them in strawberry flavored and mocha-cinnamon fondant, from Fondarific. The decorative details are piped in royal icing. While Sydney and I were FaceTiming she suggested they would look best 3-D on a fondant molded stand with royal icing string work. Read the w...  Deb Miller's Vanilla Marshmallow FondantThis is my recipe for Vanilla Marshmallow Fondant. It’s very smooth to work with, drapes beautifully, and tastes somewhat like candy corn. I’ve been asked for the recipe, so I figured I’d finally write it down and share it. It’s color is a perfect match to my homemade butter cream. It is not a bright white…more an ivory. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….This recipe makes about 3 lb. 13 oz....  Heart printed Swiss rollMade this simple swiss roll for my husband to have it with evening tea. Confession time: My daughter and I finished it off before he came. :-) Never knew a swiss roll is such an easy one. Ingredients: 3 medium eggs 75g caster sugar 75g plain flour 25g Cocoa Powder 1. Preheat the oven to 200⁰C, gas mark 6. Grease and line the Swiss roll tin with baking parchment. 2. Using an electric hand mixer, whisk the eggs and sugar together in a large bowl until thick and creamy ...  ANCIENT CONVENTUAL ALMOND CAKEINGREDIENTS: 9 eggs600g sugar300g peeled & ground almonds1 tsp baking powder1 tbsp wheat flour PREPARATION: Mixe the eggs with the sugar, than the almonds and last the flour and the baking powder.Line your cake pan with greaseproof paper.Place it in the oven for around 40 minutes at 180º C. That´s it, very very simple and so tasty. Hope you enjoy. Vintage Easter BasketIt was wonderful having Sydney baking and decorating with me this past week, however I admit saying goodbye has become harder as she visits more often. I began realizing our relationship will be a series of visits and goodbyes. She loves living in D.C. and will probably go to graduate school at George Washington University. I am happy to see her become a self assured adult able to live on her own, but I would be lying to myself if I didn’t also… Royal Icing Recip egg whites 907 g...  Layered Chocolate Fudge CakeCAKE 1 1/2 cups sugar 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/8 teaspoon salt 1 cup buttermilk 3 large eggs 2 1/2 teaspoons pure vanilla extract 6 tablespoons unsalted butter, softened 1 cup hot coffee FILLING AND FROSTING 1 1/4 pounds bittersweet chocolate, finely chopped 1 cup heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter, softened 1 tablespoon s...  Chocolate Rose without toolsFor full Tutorial and Modeling Chocolate recipe and Tips visit my Facebook page at https://www.facebook.com/MelinArtCakesCheck out other Tutorials….New tutorials coming soon.  Italian Cream Cheese Buttercream for under FondantThis buttercream is safe to use under fondant as can be left out of refrigerator as it is based on Italian Meringue Buttercream & doesn’t contain real cream cheese 460g Caster Sugar in pot with 1/2 cup water8 Egg whites2 Lemons Zest 750g Butter Soft1 dram bottle of LorAnn Cheesecake flavour oil Whisk egg white to medium peak, whilst you are bring your sugar & water to the bol brush down the sides to prevent sugar crystals & bring to 115C/239F, pour hot sugar onto egg w...  
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