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Louis Vuitton suitcase to celebrate a 50th. birthday

dulcegourmet — Sat, 25 May 2013 02:24:58 +0000

Large cake ordered for a 50th birthday celebration. I made my own stencil with LV logo letters and then used powder colors. I used gumpaste for the details.

Red Bikini Cake

Michelle — Sat, 25 May 2013 02:22:38 +0000

White cake covered with buttercream frosting and MFF. Wilton mini ball pans made up the chest and 1/2 sheet cake was used to make the body.

Graduation Cake

lanett — Sat, 25 May 2013 00:19:48 +0000

Graduation Cake

First communion

ksara7 — Fri, 24 May 2013 23:46:56 +0000

Inspired cake Vanina

Wonky teddy cake

onceuponatimecakes — Fri, 24 May 2013 23:28:24 +0000

So many cool elements in this cake

A Whimsical Gatsby Wedding Cake

AceCakesNI — Fri, 24 May 2013 23:26:35 +0000

This was a difficult cake to make. I had two days to prepare for a wedding display. I had no idea of colours, style etc…I was totally a blank! As all good cake designers no there is so much inspiration around us to draw upon, it’s difficult to be unique and create something totally original.
So after much deliberation and contemplation I could not decide a StyleWriter colour so I began covering the cakes and experimenting with colours and many hours later this beauty was created. I wanted something fresh, original, bold, classic and I think I got more than my expectations with this bespoke whimsical Gatsby wedding cake design, I hope you like it x

Lalaloopsy pillow

Daantje — Fri, 24 May 2013 22:14:47 +0000

I just wanted to do something else with the lalaloopsy and made a lalaloopsy pillow for the lalaloopsy! :-)
Everything is decorated with fondant and the pillow is about 12 inch

handy manny

lallabycakes — Fri, 24 May 2013 21:50:26 +0000

I love modelling cakes!

flowers flowers flowers

lallabycakes — Fri, 24 May 2013 21:47:24 +0000

three tiers of delicious mudcake…gnamm!

Birdhouse

Chefebbie — Fri, 24 May 2013 21:32:35 +0000

Christmas present for a bird house lover

cake sea of milk

cakesmycakes — Fri, 24 May 2013 20:52:36 +0000

cake sea of milk

Split cake for twins

Enchantedcupcakes — Fri, 24 May 2013 20:52:29 +0000

Chocolate cake cut in half and covered as a split cake for twins Iris & Tom.

Cake and board are both airbrushed.

The beautiful bride Rama's cake.

ParadiseDreamBakery — Fri, 24 May 2013 20:41:48 +0000

This cake was an engagement party cake for a beautiful bride named Rama.
the cake was inspired from her Vera Wang gown.The flowers inspired from my instructor
Maggie Austin.I enjoyed making the flowers and the frills so much. Everything made with so much love from all my heart.
The 1 tier was vanilla cake filled with strawberry swiss buttercream.
The 2 tier was double chocolate cake filled with coconut cream cheese and covered with chocolate ganache.
the frills was Satin Ice fondant.

http://www.facebook.com/pages/Paradise-Dream-Bakery/192718594128808

Golden butterflies cake

BellasBakery — Fri, 24 May 2013 20:36:20 +0000

Ivory, white and gold… My favourite colors, Camellia flower and butterflies. Today was a perfect day!!1

The enchanted forest

Le torte di Sabrina - crazy for cakes — Fri, 24 May 2013 20:27:38 +0000

I made this cake for the Cake Design Italian Festival, fourth edition, May 2013.
I take part with this cake to the competition “I wanna be a cake designer”.
My purpose was to represent an enchanted forest in danger: unfortunately magic and dreams are continually overccome by daily routine….but there is still hope! The magic of Cake Design will save it!!!!! In the same way it happens to me…......Cake Design has filled my life with magic and dreams!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Tractors, Baseball, and Man's Best Friend

Dizzy — Fri, 24 May 2013 19:58:05 +0000

For Tyler’s 9th birthday. A little boy who lives on a farm and loves all things John Deere, The San Francisco Giants, and his lab pup. All decorations, including tractor, made from sugar. Thanks for looking.

Australia Meets England Cake

NooMoo — Fri, 24 May 2013 19:54:06 +0000

Was asked to do a cake for someone whos Australian relative was visiting and celebrating their birthday. We decided to do an Australia meets England cake with the Australian flag & Koala sat in the typically English cup & saucer and roses.

Red Arrow Plane Carved Birthday cake

TashasTastyTreats — Fri, 24 May 2013 19:49:59 +0000

Carved red arrow plane Birthday Cake – follow this link for an all round video clip http://youtu.be/oWuWXqtnoT8

Mama Mia ... Mario Cupcakes

JodieT — Fri, 24 May 2013 19:36:54 +0000

I had soo much fun making these cupcakes, cant wait to make them again

Shoe cake

Laura Davis — Fri, 24 May 2013 19:24:23 +0000

Edible shoe cake:)

Ships mast.....

Bev Murray — Fri, 24 May 2013 11:36:03 +0000

Recently made a Jake the pirate ship and the thing I had most trouble with was getting the long mast to stay up straight with the crows nest on it!
The first one I made broke in half after a couple of hours and the second I made a bit thicker but even though I had a dowel rod in it to insert into the cake and used edible glue on the bottom it still tended to lean very slightly! Anyone know how to make it stand straight ? Thanks Bev x

Photos......

Bev Murray — Fri, 24 May 2013 11:26:40 +0000

Can anyone tell me why the majority of my photos have come out on here side ways? They are ok on all other sites but this one! Some I haven’t even been able to post because they are upside down!!
Thanks Bev x

Anybody have a milk chocolate cake recipe

Cupcake25 — Thu, 23 May 2013 21:28:33 +0000

Not dark chocolate but something lighter, moist and dense . I have one for dark chocolate but have not found a light chocolate cake.

Sugar Flowers by Frances #1: Wired Sugar Lily by Frances McNaughton

Frances McNaughton — Thu, 23 May 2013 21:26:22 +0000

Cake filling ..?..slippery

Cupcake25 — Thu, 23 May 2013 18:03:41 +0000

Ok when you make fresh raspberry or Leon or banana curd they are so slippery what do u do to prevent the cake from slipping around..?

Interviews #16: Karen Portaleo

Michal Bulla — Thu, 23 May 2013 14:16:12 +0000

Bio

I studied art at the Ringling School of Art and Design, jewellery at Georgia State University, jewellery, enamelling, copper smithing, glass and porcelain at Penland School, and received a Bachelor’s Degree in Fine Art from the Atlanta College of Art.

I’ve had a colourful career path so far ranging from teaching Ballroom dance at 16 to designing jewellery for a large design house, to mural and sign painting. In 1995 I started my own business as a prop and set designer for the advertising industry. My client list included Neiman Marcus, Nordstrom, Target, Maybelline, Dove and Hershey’s.

In 2000 when my daughter Juno was born, I began to work with clay, and was represented by Ferrin Gallery where I was able to show my work among some of my art world idols. My clay work is in the books ‘500 teapots’ and ‘500 figures’.

In 2005 my friend Stacey Eames opened Highland Bakery in Atlanta. Upon my first visit I noticed she had no decorative items in her bakery cases, so I asked if maybe I could make a few cookies. That’s how my career in Cake Decorating began.

I have no culinary training and work only as a decorator. I did spend a good part of my childhood in bakeries, as my Grandfather was a pastry chef before he retired.

Currently I am the lead cake decorator at Highland Bakery in Atlanta, and have the pleasure of working with some of the most talented artists in the industry who just happen to be on my team. My client list has included Ne-Yo, Keishia Cole, Demi Moore, Steve Harvey, T Pain, Lil Wayne and the artist that provided the soundtrack of my pre-teen life, Sir Elton John (!)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Karen was recently in Australia filming video tutorials for Cake Masters and I was lucky enough to be invited by Guy to come and meet her for an interview. To say she was fabulous is an understatement and I for one will be lining up to purchase her amazing Cake Masters tutorials as soon as they launch in a couple of weeks time!

Karen what has been your greatest challenge in Cake Decorating?
There are different aspects are challenging…delivering cakes…remembering things like the door is the size that it is….no matter what kind of cake I want to make, it has to fit through the door!! But I think the biggest challenge is getting a beautiful product out in a timely manner.

What do you find to be the most rewarding part of Cake Decorating?
The payoff is always the feedback from the client, bringing in a cake and all of a sudden everybody’s phones come out and it’s a mini paparazzi moment. It’s a lot of fun because when somebody invests this kind of money into a cake…into a FOOD item ultimately…then they’ve got big hopes for the turn out, they’ve got a big story they want to tell, so to be trusted with that is a big deal and to come through and meet or exceed their expectations and create this centerpiece. Because then it becomes theirs, and now they get to be the ones that present this thing that they made possible and I love that .And I love to cut the cake up, take it apart, serve it to everybody…all of it.

Do you have a favourite cake?
I just did a 2 ½ ft. tall frog in Louis the 14th costuming with sugarveil lace and all that. That’s currently on my favourites list but I did a giant Octopus cake, that’s my favourite animal, I have a tattoo of one that I’ve had for about a thousand years because I’m a thousand years old (laughing) So that was very important to me that I got to do that but also because for reasons unknown, that cake went viral and still does, it still makes the rounds! That cake, probably more than any other, launched me into the realm of where I get to do a lot of what I get to do now. So it was not only a great cake creatively, it was a great cake career wise…that’s my lucky cake!

Cake Masters is an amazing venture, are you allowed to tell us what we will see in your video tutorials?
I’m doing a class on sculpting faces out of modeling chocolate. I reference a skull because it’s important for proper structure. So it’s a pretty intensive class. I’m also doing a quick tutorial on hands and I’m doing Airbrush Basics 1 and 2. The first one starts with the very basic taking your airbrush apart, because I find so many people that have one, don’t know how to take it apart, they don’t know how it works and they get intimidated by the fact they have this machine and it’s very mysterious. So if you know how to take it apart and clean it properly and keep it functional. You’ll also see that even though there are lots of little parts, it’s a pretty simple machine and maybe that will help them get past that intimidation.
There are a bunch of practices, different things you can do to get used to your airbrush and better their dexterity. So there’s 1 and 2 and the one we’re filming today is for Warner Bros and it’s is The Joker…classic, old school, D.C. Comics image of The Joker. It’s going to be a lot of fun; the lesson will be transferring an image to fondant and then a lot of hand painting.

Karen how do you juggle family, friends, work and traveling?
I don’t know! I was sitting here this morning looking over the water and trying to remember everything and coming up with systems for keeping track of things but part of what makes it possible is that I’m SO lucky to be doing what I’m doing. I’m SO lucky to be traveling, and so lucky to be making a living off of sculpting with chocolate and cake…and talking about cake, and being part of people’s celebrations, and traveling and talking to people who all have the same passion. So with that as a basis for what I’m doing it’s a joyous list of tasks to keep track of…and my daughter is fabulous and amazing, she makes it easy.

How do you findthe time to let your creativity flow?
I’m lucky that I have a lot balance, I do a lot of charity work with cakes so usually I‘ll have a few events a year where we’re donating fairly large cakes and usually these organisations are so happy to have a cake that they let me do whatever I want. So that’s when I say “well I know this is funding AIDS research but I really want to do a Sumo wrestler cake” And they always say “Okay!” So I squeeze that in between all the obligation kind of cakes so I do get a lot of creativity. One thing I do to keep myself moving creatively is I like to do pen and ink work. It’s a fairly portable medium so usually everywhere I go, I have pencils and a nice pad of paper so in quiet times I can sit and wander off in my head and do little pen and ink works so that feeds my creativity too.

Your fans believe you can do ANYTHING….are youever faced with a design that you’re not sure you can pull off?
Oh yeah! But I do feel like I’ve gotten to the point at the bakery where I can turn down certain cakes…I would say no building or vehicles. I can’t stand them! I would do buildings if it could be a castle that I make up, and it could be any kind of castle I want, but if it has to be the Capital Building of a certain city or a stadium…oh to me that’s torture! Vehicles too…some people love to reproduce things very specifically but for me that’s just like doing a long math problem, it’s all measurements, there’s NO creativity whatsoever. So to me that’s very restrictive, I get anxiety! So no buildings and no vehicles, and I’ve finally got to the point where I can say NO!!

Do you have any rituals or habitswhile you’re working on cakes?
Well I like to have music but I have to get out of my seat every so often and circle and when I get to work in the morning I say I can’t ‘land’ yet. It’s a very big bakery where I work and I have to make circles…I can’t come in and just focus, I’m kind of very immature and A.D.D with that. I have to circle the bakery a few times and get some coffee, check in with people, come back and wander, come back and wander, then after I’ve circled a few times I can come back and sit down and get to work. I’m sure it’s annoying for my team but they never tell me if it is…

Karen…do you procrastinate?
Oh yes, I’m a big procrastinator. There is nothing more inspirational as the last minute and sometimes I HAVE to get there, sometimes I think ‘I don’t know what I want to do…what it has to be there in 5 hours?’ Then everything becomes very clear but up until that moment it’s not…I’m a big procrastinator.

Do you have everything planned and mapped out in advance or do you wing it?
I wing it! I COMPLETELY wing it! I usually have the crudest sketch you can imagine; I described it once as though I’ve cut my hair over a piece over paper! It’s just little marks here and there and they only make sense to me. It’s like this strange scratchy language…it’s just the basics and I leap into it and it evolves as I’m going. I prefer a challenge and driving myself crazy with things.

If you couldn’t make cakes anymore, which of your many creative pursuits would you focus on instead?
I’d probably go back to clay because I REALLY enjoy working 3 dimensionally.

Karen you’ve achieved so much, is there anything left on your Cake Bucket list?
I would like to do a book on whatever kind of cakes I want. I would like to do more T.V. because that’s a lot of fun, then the people we would love to make a cake for…Tim Burton! THAT might be on my bucket list!

Which decorating tool could you not cope without?
My Dresden leaf and flower tool, I really do believe that between just my hands and that tool, that really is all I need…except for the airbrush, I like the airbrush. But I think that one tool really is the basis of my whole career.

That’s fabulous to hear Karen because I have SO much stuff!!
Well I’m drawn to shiny things and I’m like “Ooh what does THAT do??” And I learned quickly you know thinking ‘I need that and that and that’ but then I use that one tool! It was the same when I did clay, I had this one tool…I guess I’m a one tool person. I was invited toRon Ben Israel’s shop a couple of weeks ago in New York and the collection of molds and beautiful things he has and the way he keeps track of them and it was all immaculate…it made me think ‘I don’t have enough STUFF!!’ Look how much stuff he has and look what he does with it’ so I kind of re-thought my simple ways.

Do you bake…do you LIKE to bake?
No….I don’t like baking! I feel bad because my Grandfather was a pastry chef and I grew up in bakeries around excellent fresh baked goods. Again it’s math and science. It’s not like any other kind of cooking, in the kitchen I just go through the cabinets and you put something together and you throw things in…baking is NOT that! Anything where there’s rules I’m immediately in trouble. I don’t like baking.

You’re a cake idol to so many; do you have a cake idol?
Oh yes! Mike McCarey of Mike’s Amazing Cakes and Michelle Wibowo of Michelle Sugar Art.

And finally….do you dream in cake at night?
Yes I do…it’s funny, a couple of weeks ago I had a grooms cake from Dungeons and Dragons. A 20 sided dice, that’s all they wanted and I was so intimidated about making this thing 3 dimensionally AND they only wanted half of it but I couldn’t figure out how to do it and in my dream I figured out exactly how to do it. I woke up and thought that’s it! And that was the morning I had to make the cake so I went in and did it exactly the way I had dreamt it and it came out perfect! But until I had that dream I was still baffled about how to do it.

Thank you Raewyn for doing the interview and Karen for your time. Your cakes are amazing!

Some of Karen’s Cakes

Karen’s Flickr Page – http://www.flickr.com/photos/9438541@N04/
Karen’s Facebook Page – https://www.facebook.com/pages/Karen-Portaleo-Cake-Artist/130289367026596
Cake Masters – http://cakemasters.com/

My journey into cake decorating and flower making

ladyfaeuk — Thu, 23 May 2013 14:06:06 +0000

I have been making cupcakes for about 9 months now and have just started making sugar flowers, wired and unwired, I am thoroughly enjoying my journey, come follow me as I progress into the world of cake decorating x

Flamboyant Mayflower Petal Cake

Bobbie — Thu, 23 May 2013 13:56:10 +0000

While Sydney was home this past weekend, for a VERY short time, we visited the Botanical gardens. As we walked around the flowers and greenery I saw a Flamboyant Mayflower and became mesmerized by it’s beauty! The Flamboyant Mayflower is known for its flamboyant display of flowers. In many tropical parts of the world it is grown as an ornamental tree and in English it is given the name Royal Poinciana or Flamboyant. It seemed kismet to spot this…
Read the whole story »

air brush machine and cricut machine

erima ojobo — Thu, 23 May 2013 10:50:43 +0000

Hi fellow cakers,
Can any one give any advice on what to look out for when buying these machines, and what accessories go with them. Tnx

I just gotta say...

cakesbymimi — Wed, 22 May 2013 21:47:42 +0000

I LOVE cakesdecor.com YOU GUYS ROCK. So much better than that “other” site!!!

CakesDecor.com Cake Themes #13: Sugar Flowers and Gumpaste Flowers

Michal Bulla — Wed, 22 May 2013 14:38:21 +0000

It’s been a long time I posted a Blog entry to this Series. I noticed that there were lot of Sugar Flowers and Gumpaste flowers posted lately and I would like to show you some of them on one place. If you know about any other flowers that are on CakesDecor and I forgot to include them here, feel free to add them to comments.

Using Faux cold porcelain for the first time

LMCakeDesign — Wed, 22 May 2013 12:52:02 +0000

I was shopping in a online cake store last week for a rose veiner. While looking I noticed they sold cold porcelain. I want to try Modena cold porcelain. It is recommended by Alan Dunn, the famous sugar flower master and tutor. I would really like to get the book Modelling in cold porcelain by Tombi Peck, Alan Dunn. Unfortunately although the sugar craft store stocked Modena it is Out of stock right now! But they had a product called “Hearty Soft” it said it was a faux cold porcelain air drying modelling clay for flower making (and other crafts). It is like cold porcelain and is non edible.

This is the description and a link to where I got it. But it is available on ebay and Im sure plenty of other sugarcraft stores “Hearty Soft White Paste is a light faux / cold porcelain. Easy to use, it will not stick to your hands. An opaque paste, it is virtually unbreakable when dry. It can be rolled out extremely thin and can be mixed with Hearty colours to produce a coloured paste for use in flowers and modelling. It must be noted that all Hearty colours dry darker. Alternatively you can use your usual paste food colour.
Once dry it can be steamed to set powder colours and then glazed with confectioners glaze, or any other spray glaze you normally use. It is an non edible product and is suitable for flower-making, jewellery, figurines or any kind of craft project.” http://sugarcrafthawkesbay.co.nz/index.php?main_page=product_info&cPath=110&products_id=1379

It was not expensive so I thought i would give it a try!

I decided to try my new veiner and make a rose.

I just made a simple rose like I have made in my tutorial, not wired.

I loved the fact you don’t use any glue. The petals gently stick into place and dry. Once dry they still have movement like real petals.

The only tools I used was a plastic bag, spoons and a veiner, plus some petal dust containers and foam to help keep petals in place while drying.

This is dry but you can touch the petals and they move and feel a bit like polystyrene, crossed with paper and real petal. You have to keep your surfaces really spotless if your working with white. I got a few flecks of petal dust in this and struggled to keep it from picking up bits. I am going to try colouring it with my rainbow gels.

I got my cakes decor apron. I won it for voting in the spring competition! Thanks so much cakes decor! I LOVE it so much!

Once dry I dusted its center and a little bit of each petal with rainbow dust spring green.

I am quite happy with the outcome and love the medium

I decided to attempt a un-wired free form open peony.

I made the center buds individually and stuck them together then then I coloured them while still not dry

Then made the petals using a plastic bag and my fingers. Then veined them and shaped them, leaving some too dry a bit of spoons. then attached these to the buds

I added layers of outer petals using the same method

And more outer petals lol

Then I left it to dry… It was late lol

Then once dry the next day I added the final outer petals. And left it to dry using everything I could find to keep the petals shapes lol. Using what you have on hand lol!

And here it is

I love this medium and still want to try cold porcelain, but I also love my sugar!!! So will be hopefully experimenting with all three. I am away on business for most of June and will be working long hours. I hope to take something and as I don’t need sugar glue etc I might take the faux porcelain. :-)

Swiss Meringue recipe?

cakesbymimi — Tue, 21 May 2013 14:03:59 +0000

I keep seeing mentions of this type of buttercream. Can you share your best recipe for this? I am a fondant girl and new to working with buttercream. I have trouble getting it super smoothe. Will the SMBC do better?

Hopeful someone can help me

Peanuts02 — Tue, 21 May 2013 10:02:18 +0000

I’ve been asked to do this cake for a weeding, now I’ve made many cakes over the yrs but I’m not sure how this is done! Is it a cutter or a stencil. Can antone help ta

CakesDecor Quarterly Awards - Spring 2013 #4: Aprons are on the way!

Michal Bulla — Mon, 20 May 2013 20:08:39 +0000

Hey all. I know that awards ended few weeks ago, but I wanted to show you the Aprons that Calli did for the latest awards winners

Aren’t they beautiful ?

Thank you Calli ;)

Louboutin Shoe Box Cake

MzCuteCupcakes — Mon, 20 May 2013 19:17:30 +0000

I’m making a shoe box similr to this, except the box will be fuschia…how do I go about making the name “Louboutin?”

Do I have to hand paint it on, or are there other options besides edible image? The edible image would work best on a white box, but not a fuschia colored box :-/

http://4.bp.blogspot.com/__bxuCioya2o/S0N4WsNM5SI/AAAAAAAAAOE/CULCa5w88dI/s400/Shoebox+Louboutin+Cake+turned.JPG

My Brain is full .........

cakesbynadia — Mon, 20 May 2013 14:48:09 +0000

I’m starting to realise there is only so much information that I can fit into my brain. If I could plug my self into my itunes account like my iphone, I could see just how my grey matter organises the inside of my head. Perhaps a little pink bar for memories and emotion, heaps of green space taken up by my thoughts and worries, a coloured section each for the kids, work, school, cake, food, drama, after school activities, recipes, the house, the husband. I wonder how much I can fit in, before my brain tells me to manage my storage or lose the next thought?

I think perhaps its nearly full? Is it possible for some of thoughts and memories to fall off the end of that little bar that holds all the coloured sections?

At this very moment it is midnight and I am sitting on the lounge typing up recipes for a new cookbook, watching my facebook page beacuase I have recently entered a cake into a Cake challenge competition for Lifestyle food, googling Canadian Poutine – beacause the television is on and Andrew Zimmen is in Montreal in Canada and I really want to make it for the kids. I’m thinking about folding those clothes that I can see out of the corner of my eye. They are spilling out of BOTH the baskets that are sitting on the floor while the dog sleeps on top of the winter uniforms that the girls have to wear to school tomorrow – I’ll have to dehair them in the morning!!!!. I can hear the washing machine running in the laundry and I just KNOW the girls stockings and the Frustrated Painters socks will be in there. If I don’t wait for them to finish and then run them through the drier, there will be tears and tantrums in the morning.

I have time, I can wait, I still have recipes to type …. because I forgot what I was doing earlier ? Was it typing recipes or starting those sugar flowers for one this weeks cakes Unfortunately the storage manager was nowhere to be found last week and I have overbooked myself this weekend. Some of those thoughts and memories have definitely fallen off the edge of my brains coloured bar and left me with a day late recipe deadline and OH so many cakes :)

THis is so I remember my own name LOL

X Wish me luck

Tutorial: The way I made my Waratah (Telopea speciosissima)

CakesbySasi — Mon, 20 May 2013 12:10:52 +0000

A quick picture tutorial on how I made my Waratah for my Hubby’s 40th birthday cake . Hope it will be of help to some people. Any questions please don’t hesitate to ask :-)

The materials used…................

Gumpaste + Red colour paste
Rolling pin, and Board
Ball and Dresden Tool
Water and paint brush
Crisco or Copha to roll out paste
Flower wire (I used #26 inner tips and #30 for the outside petals )
Burgundy petal dust for the inner central tips and apple green petal dust for the outer petal tips
Lily cutter or you can print out the shape and cut it out on cardboard and use it as a template.
Corn starch to roll out the little circles using the ball tool
Thick and Thin sponge
Toothpick
Pliers to cut the wire
Polystyrene Balls ( next time I do this flower I would cover the ball with red gumpaste before doing the rest or alternatively just use a red ball of gumpaste ( but would be heavier))

Are your purple cakes turning blue?

miettes — Sat, 18 May 2013 13:03:32 +0000

Hi all,
Whenever I take pictures of a cake that has a purple hue to it, pictures turn out blue instead of the actual purple/mauve/lilac color. Any trick out there to make it look purple? Apparently, I am not the only one with this problem! I try to edit the pictures but the “real” color does not come through !

Any advice?

Not only pictures turn blue but the fondant itself, if left for more than a day or so, turns blue too. I read that Wilton purple colors remain the same, but the one I used on my latest cake was wilton and it did chnage color slightly and that Americolor changes drastically! They said to use some baking soda with your purple colored fondant to bring the actual color back (if not used yet). Has anyone tried that?

motor bike helmet cake

sugarshackdxb — Fri, 17 May 2013 10:07:07 +0000

Hi i was wondering if anyone has a tutorial for bikers or cal helmet please?? i will appreciate any help.
thnx.

Has anyone used Martellato Fondant?

rooneygirl — Thu, 16 May 2013 18:40:50 +0000

Hi, My local bakery wholesaler is carrying Martellato fondant. It’s Italian. Has anyone ever used this and what are your reviews on it? I don’t think I’ve ever come across a baker that uses it? thanks!

Fondant recipe

Thecakeaddict — Thu, 16 May 2013 08:18:38 +0000

Hello all,

So far I have used the ready made fondant. Can some one please suggest a good and easy fondant recipe. I tried marsh mallow fondant once, but it became very sticky.
Thanks a lot for reading my post

Cheers !!!
Sreeja

Sponge Bob Form cake pan?

SheriB — Wed, 15 May 2013 20:29:22 +0000

Can anybody tell me where I can find the Sponge Bob Form cake pan beside the one made by Wilton? It seems like the one that I want is only available in other countries and I can’t seem to find a company that ships to the United States. I’ve included an image of the cake that looks like it was made from the pan I am in search of. Thanks.

Logo Design #1: Why is it so hard to create a logo

weddingcakeboutique — Wed, 15 May 2013 20:28:58 +0000

Ive sat down many time at the computer or with a pad and pencil trying to create a logo for my cake business.
How hard can it be really, well quite hard.
I find it easier to create a wedding cake then to design a logo.

So today i finally bit the bullet and sat down all day creating a logo, ive not just created one but 6.
I will give them to my very supportive outspoken honest hubby who will then tell me what is rubbish and what is good.
Other wise it will be another full day sitting at the computer doing the same ole.
i cannot come to paying someone hundreds of dollars to maybe create an ok logo.
How many of you have had the same problem

Will let you know how i go , fingers crossed. until then by for now.

liz

Egg Free Sponge Cake

CakeLaine — Wed, 15 May 2013 19:13:59 +0000

Hello
Please can someone help me with a recipe for an egg free vanilla sponge cake? I received a request to make one, tried out an online recipe, which appeared on the internet on various websites, but to be honest it did not taste too good. It was dry, for some reason quite salty and crunbled easily. If anyone has any good ideas, please can you let me know. Many thanks.

Fall Into Sugar Cake Show June 29, 2013! Oak Ridge, TN

JensDesigns — Wed, 15 May 2013 18:54:48 +0000

East TN Sugar Artists PRESENTS:

FALL INTO SUGAR CAKE SHOW
JUNE 29, 2013
YWCA 1660 OAK RIDGE TURNPIKE, OAK RIDGE, TN 37830
12 PM – 5 PM
For more Details go to our NEWS Link! www.fallintosugar.webs.com
First 50 Entries get a Gift Bag full of Great things!

Fall Into Sugar Cake Show is presented to you by Our Sponsors:

Icing Images
Satin Ice
American Cake Magazine
SugarVeil
Lucks
PhotoFrost
House of Cake
Simi Cakes, LLC.
AND MORE…

Enter your Sugar Art for our up coming Cake Show!

Divisions
Youth 8-12
Junior 13-18
Beginner
Advanced
Professional

Categories
Wedding
Theme “Patriotic Love”
Cupcake – Any Occasion
Cookies – Any Occasion
Cake Pop – Any Occasion
Tasting Categories:
Combination Cake/Filling
Cheesecake

We are formerly known as Secret City Sweets Cake Club
www.secretcitysweets.webs.com

Our new site is:
easttnsugarartists.webs.com
Still under contruction!

If you have any questions email me asap!
Jennifer McRoberts – houseofcake@live.com

Best Cake Decorating Website!?

Michal Bulla — Wed, 15 May 2013 08:20:44 +0000

I just wanted to see If there are any charts or lists of best cake decorating websites over the internet to find out what the competition we have. I put “Best Cake Decorating Website” to Google and guess what I get. Take a look:

I know that it doesn’t mean that CakesDecor is the best cake decorating website, but It put a smile on my face…have a nice day :)

How to make this Amazing Dragon Cake?

Beasia — Tue, 14 May 2013 19:40:23 +0000

Can anyone help please, i need to make this cake attached pictures, any idea the best way to make it? Please, please help! Thank you. Beata
I was thinking to use wire and gumpaste and RKT. Can anyone help Please….

Disaster strikes #5: The Final Chapter - The Meltdown .......

cakesbynadia — Tue, 14 May 2013 14:45:12 +0000

So this is the end of the disasters ( I hope) Fingers crossed or new brain wiring crossed? Either way I hope this is the last we see of the neverending story :))

Ahhhh Kiama. Sleepy little hollow, here I come.

With the pick and delivery of the forgotten concert tickets organised and the 2 wedding cakes done and dusted, I found myself finally relaxing a little ….. Yes, just a little :) My family don’t really understand how any of us Mum’s can relax when we are all together as there are 21 kids aged from 4 to 13 years old, when we are a complete group. We have done it since the first borns were first born and have a few rules when it comes to the care of that many kids. Any child is fair game for any parents discipline AND one in all in or it doesn’t happen. One set of rules for all kids (in appropriate age groups) from all families, when we are together!!!! Needless to say, over the years there have been a few moments of panic when the head count doesn’t match the paper work but all in all our stats are good. We have put in a lot of effort to make it work over the years and it’s starting to pay off in the form of slight relaxation …... Beach swims, swimming pool, cheese and bikkies, champagne and coffee runs.

Two days of this, a Reece Mastin concert, an awesome day at Jamberoo with 16 of our kids and then it happened …............ the MELTDOWN!!!!!

At about 6pm on the third night, before dinner and before dark, my phone beeped at me. NEVER not on my person, I am always at hand to answer a message, email or phone call. This was the call of the email and the contents caused a Meltdown. Ironically it was a meltdown that caused the meltdown. I had already spent several hours on the phone to my beautiful mother the evening before as I could feel the weight of 2012 slipping into 2013 where it didn’t belong and this email became the straw that broke the camels back.

Written by the ever-cheerful Bride, Bexy, it said and I quote

“just wanted to let you know that the cake did not survive – it collapsed a few hours before we were due to cut it and even though the Chef did a great job of making it look presentable I was quite shocked and dissapointed when I saw it :( “

The email did go on to say how everybody enjoyed the cake, that is tasted delicious and that nothing could have ruined their beatiful day!!!! But in my state, I didn’t see those sentences as the email had me at “collapsed” and I was out the door and off into the distance ….....

ARTISTST IMPRESSION
2 hours and a search party later, my long time friend found me perched on a chair at the top of the cliffs, watching the waves and wondering how CAKE could have done this to me?? Perhaps I should move into the modelling of clay cakes, carved styrofoam or cardboard …... In the case of Sydneys Record Breaking 46 degree day, those cakes probably would have imploded, spontaneously combusted or caught fire anyway. Bexy and I agreed, although dissapointing at the time, her cake will become wedding legend and of those stories that will make their day even more memorable.

For me it will become the cake that proves chocolate ganache MELTS at room temperature (as does the cake it surrounds) when room temperature is no longer room temperature but Mothers Natures idea of a joke!!!

X Nadia

Help pls! How do I secure a diamante brooch to extra large gumpaste bows?

xclusive — Tue, 14 May 2013 09:55:58 +0000

My client wants to have extra large gumpaste bows with blings – diamante brooches on her 4 tier wedding cake.

Suddenly I was filled with apprehension – How do I secure the brooch to the bow and then to the side of the cake?

Secondly, how do I get gumpaste bows of such sizes, safely to the reception without any issues e.g breakages???

Appreciate your suggestions.

Any tips For decorating a buttercream cake with fondant decorations?

Maia's Cakes — Mon, 13 May 2013 23:22:07 +0000

My twins birthday is this weekend and I was wanting to do a buttercream cake instead of a fondant cake. I’ve always done fondant. Im very nevous about doing a all buttercream cake with fondant decorations. Stepping out of my comfort zone lol Any advice anyone has will definitely be appreciated!

Camouflage Buttercream

tagood7 — Mon, 13 May 2013 19:14:52 +0000

Made this tutorial when I was asked a few times how to do this technique. Hope you enjoy it. :)

VIDEO HERE

Photo:

Purple Perfection Peony

Bobbie — Mon, 13 May 2013 14:13:04 +0000

Peonies 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…

Read the whole story »

CakeDecorPros News #3: All Cities Index

Michal Bulla — Fri, 10 May 2013 14:42:02 +0000

Until now, It was difficult to find out where are all Cake Decorators located on the CakeDecorPros.com. We decided to create index of all Cities that contains at least one Free or Premium Listing. Go ahead and browse some cities to find out who is in your neighborhood.

Enjoy!

Mother's Day cookie card

Karla (Sweet K) — Fri, 10 May 2013 13:53:41 +0000

A quick tutorial to celebrate Mother’s Day! ♥

Happy Mother’s Day!!!

New beginnings #26: Ooh fab new supplier for covapaste £13.50 5kg

Kirstie's cakes — Fri, 10 May 2013 07:10:57 +0000

Hi all I wanted to share a fab new supplier I have found that so far beats prices ive seen anywhere else.
https://m.facebook.com/pages/Tom-Anderson-Distributor-To-The-Food-Trade/227808243935330?id=227808243935330&_rdr
The company is called Tom Anderson they have been going for 41 years.
They don’t have a web site you need to MSG and request a stock list which will be sent straight away
From cake boards to sugarflair covapaste now at a fab price of £13.50 per 5 kg box with next day delivery.
The personal touch comes from the customer service.
You email your order and get a phone called to confirm and pay I think it’s that that I love the personal touch and speaking to a real person aka Chris Anderson who now runs the company.
I cannot rate them enough they are now my main supplier :0)

Disaster strikes #4: and so it continues ...........

cakesbynadia — Wed, 08 May 2013 14:40:59 +0000

For those of you who have read my blog will know that my life and cake seem to follow disaster after disaster yet somehow I keep going and somehow it manages to work!!! Us cake decorators, we are a special breed …... we exist on lots of caffiene, little sleep and the appreciation of those we decorate cakes for. Despite the sleepless nights, we love what we do, and we do it, disasters or not!!

So continues the story of my worst disaster to date….................

Always the passenger when the Frustrated painter is in the car, it wasn’t till we had been on the road for about an hour that I realised there was trouble brewing in the back…... turning to check on the quietest passenger we have ever carried, I noticed something looked odd. My cake was leaning to one side. With all four kids farmed out to my sisters house on this beautiful Friday, there was noone in the back to keep an eye on this baby and ..well.. it was misbehaving.

With a shriek of panic, I jumped straight into the back to sort out the situation, quickly realising it was more situation than I was hoping to find. By 10:30am the day had already hit about 40c plus and the ganache in the cake had started to melt and the cake was stuggling to keep standing. Dissolving into tears, I lost all hope and cried for several minutes before pulling myself together and doing my best to support the cake for the rest of the trip.
At 11am we were driving into the beatiful surrounds of the Montrose Berry Farm at Suttons Forrest. Spotting a beautiful stone building buzzing with activity, I felt inspired and positive I would be able to sort the cake and its situation out!! Hope diminished a little when I discovered the stone building with big barn doors was the reception room and contained not a single unit of airconditioning. My iphone told me it was now 42c and it was only going to get hotter.

Although not airconditioned, the room was cooler than outside due to a cross breeze flowing through those big barn doors and I spent the next hour in moderate comfort, repairing, primping, preening and adding extra support to the wedding cake. I finished it off by pinching a few silk flowers from the table arrangements to cover up any blemishes and tied it all together with lemon coloured ribbon. With the customary photos taken and a few last minute looks over my shoulder, we said Goodbye to the Stunning Bride to be, Bexy and we left the farm house about an hour later, confident it was a job done well and that the cake was saved.

OH but that Mother had other plans and she hit her peak and a new record at about 3pm at a scorching 46 DEGREES!! It was so hot outside it actually felt like your legs were on fire and it literally took the breath from your lungs! My mind wandered to that cake perched precariously on its foundations and hope to God it be OK, Suddenly sidetracked by the thought of also having to pack for myself and four kids, for our trip down to Kiama, I let the disaster of the morning slip from my mind and set my attention on the ganache covered wedding cake that I still had to complete for the following days delivery.

With the ganache cake safely on its way to Taronga Zoo the next morning and the kids and I safely on our way to Kiama, a coffee in my hand and my body preparing to relax, my mind turned to the items packed in the Landcruiser. Bags, cossies, towels, champagne, nibblies…. “S**T”!!! to which my kids now answer, “What did you forget Mummy?” I found several F Bombs and some more uninvited tears but NO Concert tickets!!!!!! ARRRGGGGHHHHHH ….. Seriously?? What next???? But wait….. theres more….....

Cookie Pop Bear

SweetLin — Sat, 04 May 2013 07:38:22 +0000

I use cookies instead of the cake and i use royal icing to cover it that’s why i called it cookie pop. It’s easy to make and you can use anykind of cookie and marmalade :) Hope you like it.

For some instruction and information just come and visit my page : http://www.facebook.com/media/set/?set=a.309737619156236.1073741833.297499260380072&type=1&l=bb78f56124

http://www.facebook.com/SweetLin8

my first surpaste dahlia flowers #1: Dahlia flower

monimon — Sat, 04 May 2013 07:34:41 +0000

This is my first dahlia flower, im attempting to make others and will be uploading them soon. this flower is for a bridal shower cake and i will upload pics of that.

Fabric Fondant Billow Weave Cake

Bobbie — Thu, 02 May 2013 14:16:48 +0000

I posted a few days ago Sydney will be turning 21, and I am creating a few different cakes for her to choose from for her party. This is the first cake for her to view. This cake is a billow weave, Susan Trianos has a wonderful video explaining how she creates a wonderful tufted billow weave cake. The first time I saw the billow weave I thought of Sydney, between her love of fashion and fondant cakes, I knew she would adore the fabric fondant cake.
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