a little snowman! stella di natale st Easy to do on cke, cupcake, cookies…..
little angels christmas cookies xmas tree
These are the colours I used for the dragon mixed with some vanilla essence!! I modelled the head out of renshaws modelling paste. I rolled the fondant into a ball then squashed it to get into a pear drop shape then got two small balls, rolled them into little sausages and glued them as eye lids. I then used my ball tool (smallest end) to make eye sockets where the eyes go. I rolled two small balls of yellow fondant and glued them into the sockets then used my edible black pen to d...
Christmas cupcakes I would like to share with you these tutorial of three christmas toppers :) 1. Cut 3 circles of 10cm of diameter in these colors 2. Make 2 small holes with ball toll 3. Fill them with black sugarpaste 4. For santa’s and gingerbread cookie nose, make 2 small balls and then press a little to make an oval 5. Cut a piece with circle shape mold 6. For the holly leave, roll out green sugarpaste and cut around using a decorating tip . Repeat twice and...
Rose Tutorial Part 1 Ingredients and Tools(What I use) ½ a pack of 750 gram Pack Bakels Pettinice Ivory or WhiteWith added ½ a teaspoon of Tylose (leave wrapped in cling film overnight to mature)A Large Snaplock Glad Bag (cut down the seams)Some dessert and/or soup spoons (I use antique hallmarked ones as they are lovely and deep!)Some food colour (Here I have used a Chefmaster Gel – Pink)Some Crisco (or other white fat … I prefer Crisco)Sugar GlueA PaintbrushMethod Get your matu...
Is someone having a camo party and want to make their party complete with a camo cake or cupcakes well here is the perfect tutorial to show you how. http://thecraftymamablog.wordpress.com/2012/08/03/camouflage-cupcakes-tutorial/ I started out with 2 box mixes, one chocolate, one white. Divide the batter into 4 bowls. 1: White batter. 2: White batter with green food coloring and a dash of chocolate batter. 3: Equal parts chocolate and white batter. 4: Chocolate batter. ...
Rose Tutorial Part 1 Ingredients and Tools(What I use) ½ a pack of 750 gram Pack Bakels Pettinice Ivory or White With added ½ a teaspoon of Tylose (leave wrapped in cling film overnight to mature) A Large Snaplock Glad Bag (cut down the seams) Some dessert and/or soup spoons (I use antique hallmarked ones as they are lovely and deep!) Some food colour (Here I have used a Chefmaster Gel – Pink) Some Crisco (or other white fat … I prefer Crisco) Sugar Glue ...
this part shows the colouring and assembling of the lily
this is my first attempt at an online tutorial so its not the best quality, my webcam isnt very user friendly but i hope it proves useful….this is part on which shows how to use the cutters to cut and wire the petals. check out part 2 for how to colour and assemble the flower.
For more details of step-by-step tutorial please visit my page at : http://www.facebook.com/joyliciouscakes
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