Hi everyone! I have worked with Modelling Chocolate (referred to as M/C throughout this article) many times over the past few months, trying to find the perfect recipe, and the best ways to use it. I have encountered many wonderful results, but also disasters, mistakes and mishaps. This is why I have decided to write this article, so none of you will ever have to perform a M/C ‘test-period’ again! Modelling Chocolate has changed the wonders of modern day Sugarcraft. It has adde...
I have be decorating cakes for 3 months shy of two years now and have had many challenges decorating cakes in a climate that is always hot and humid. My little cake studio is just off of my office and I run the AC at about 77F to 80F ( electricity is super expensive in the Cayman Islands ) and as you can tell by my shiny face :0) in the video it is also very humid around 80 to95% most of the time. My butter cream cakes go to beach parties and beach weddings and never melt I used the online...
With Easter just around the corner, I thought I would share this tutorial for calla lily cupcakes! I have also included my recipe for Coconut Macaroon cupcakes and frosting! Enjoy!! Step 1: Roll out your white fondant or gumpaste to 1/8” thick. Use a calla lily cutter or a heart shaped cutter to create the calla lily. Step 2: Form the cut-out heart (point side down) around the plastic calla lily former (you can buy one of these at Michael’s or AC Moore). You can also use an ic...
Ingredients: 1 – 16oz bag mini marshmallows 1 – 2lb bag powdered sugar (sifted – I usually use about 3/4 to 2/3 of the bag) 2 to 3TBS water shortening gel paste food coloring (if colored needed) 1 to 2 tsp vanilla extract (optional) Grease microwave safe bowl and spatula with shortening. Add in 16 oz bag of mini marshmallows and about 2 to 3 TBS water. Coat marshmallows evenly with water mixture. I always start with 2TBS and add a little mor...
Here’s the part two of ruffle flowers seen on the above cake photo. This video showed how to make the little ruffle flowers. Just a heads up, I used 50/50 gum paste and fondant mixture on all the ruffle florwers shown on this video.
We are not sure if anyone will need this tutorial, but we know we would have loved to have had one. After several disasterous cannoli filling attempts, we finally figured out the perfect blend. If we can help just one person avoid wasting a lot of expensive cheese, it will be worth doing this tutorial! This recipe makes enough for 36 mini cannoli’s filled very generously. Here is the recipe ingredients: 2 1/4 cups confectionary sugar6 tablespoons of cornstarch1 tablespoon of v...
it is for use with a 18×12 pan.. i use large cookie sheet with high edges.. this is the best chocolate cake i have ever had hands down. we have always called it brownie cake but it isn’t brownies.. ;) pioneer woman makes a good version of it and she puts buttermilk in hers so i used hers. it is awesome! cake 2 cups all-purpose flour2 cups sugar1/4 tsp salt1/2 cup buttermilk2 large eggs1 tsp vanilla extract1 tsp baking soda1/2 pound(2sticks) butter4 heaping tblsp of co...
I entered these cupcakes in my county fair and got an honorable mention in 2011! This cupcake is one of my all time favorites! They are adapted from a recipe I found online years ago (sorry I dont remember the original source) For the cupcakes:1 1/2 sticks salted butter, room temperature1 1/2 cups sugar2 cups of all purpose flour2 tsp baking powder1/4 tsp salt3 eggs & 1 egg white3/4 cup milk2 tsp vanilla extract Cinnamon Mixture: 4 tb granulated sugar, 3 tsp cinnamon, 2 tb cold bu...
This is my new favorite yellow cake, called the best birthday cake by SmittenKitchen.com If you haven’t checked out this blog it is a must! So many recipes and wonderful tips. Ingredients: 4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising) 2 teaspoons (10 grams) baking powder 1 1/2 teaspoons baking soda 1 teaspoon (5 grams) table salt 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened 2 cups (400 grams) sugar 2 teaspoons (10 ml) pure v...
I absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my required daily serving of vegetable. Red Velvet Cake Ingredients1 cup unsalted butter2 tbsp water3/4 cup unsweetened cocoa (I use E. Guittard’s red dutch cocoa powder – Cocoa Rouge)3 eggs1 cup buttermilk1tbsp white vi...
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