I have been obsessed recently with modeling chocolate and all the beautiful things you can create with it. I was just playing around with my white and red modeling chocolate when I accidentally mixed a little bit of red with the white and so this Blush Pink Rose was born done FREE HAND. Here’s my little video tutorial on how I made this Blush Pink Rose :) Enjoy and Happy Caking :)
I have seen other tutorials on this “Patterns inside a cake” technique but I didn’t know the importance of making the inside image tight if you want each piece to reflect a perfect image. My husband thought up this idea and it works great! I baked a pink cake and cut a small wedge to cut my piece out of. This is all the pieces.. see how they are wedge shaped? This allows for a tight image. Now place the hearts upside down in a small pool of cake mix. I u...
MODELING CHOCOLATE. That’s what has been consuming me lately. I’ve always been fascinated by it ever since I started decorating cakes for a hobby but I’ve never been brave enough to want to try making it myself until I saw Choccywoccydoodah creations on Cake Masters page. Several failed attempt later using 4 recipes I found online calling to use GOOD quality chocolate and the Bain-Marie technique, desperation consuming my will, I went through my cupboard and found sev...
This tutorial will show you how to make delicate royal icing collars to decorate the edges of your cakes, and also, using the same basic method, will show how it can be applied to all sorts of other uses! You’ll need clear film, trex or vegetable fat, the image/collar you’ll be recreating in icing Stick your image to a cake card of similar size and then cover the whole image with a sheet of clear film. Make sure it’s stuck down nice and flat! Smear the enti...
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...
Material list: CakeButtercream IcingTurntable or Lazy SusanAngled Spatula2 Cardboard Cake Circles (Ideally the same size as your cake but no less than 1” smaller and definitely not larger)Cake lifterLarge Shallow TrayApprox 1kg Rainbow Sprinkles (I recommend this amount! Leftovers can be stored for future use)SpoonSmall Rice Bowl (or similar) 1. Begin with the cake you wish to cover and place it on a cake circle base. 2. Creating a nice crisp finish, coat the outsid...
This tutorial will show you how I go about ganaching all my cakes…..this is how I do it…there are plenty of other ways that work as well as other tutorials showing a similar method…I make no claim to inventing this technique, and am just showing you how I get the cakes I make to look like this!!! For a full tutorial with written instructions, please visit my facebook page and look under my photo albums.www.facebo...
For more details on the tutorial please visit my social page at: http://www.facebook.com/calliciousor my website : www.callicious.co.uk
To see the all tutorial with photos click here CLASSIC PIANO TUTORIALBy ANA REMÍGIO This was my first attempt at making an elevated piano. I’m sure there may be alternative methods for doing these steps but this was the way that worked for me. 1 – First of all, you need to do the structure to hold the cake. I used two cake boards, a round one for the base ( big and strong enough for the entire cake to sit on), and a rectangular ( thinner) one to cut the piano shape (that wi...
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