Warning: include(/hermes/walnaweb02a/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache-base.php): failed to open stream: No such file or directory in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php on line 79 Warning: include(): Failed opening '/hermes/walnaweb02a/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache-base.php' for inclusion (include_path='/hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/google/lib/external/google:.:/usr/local/lib/php-5.5.22-amd64/lib/php') in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php on line 79 Warning: include_once(/hermes/walnaweb02a/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/ossdl-cdn.php): failed to open stream: No such file or directory in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php on line 101 Warning: include_once(): Failed opening '/hermes/walnaweb02a/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/ossdl-cdn.php' for inclusion (include_path='/hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/google/lib/external/google:.:/usr/local/lib/php-5.5.22-amd64/lib/php') in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php on line 101 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php:79) in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache-phase2.php on line 1183 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-content/plugins/wp-super-cache/wp-cache.php:79) in /hermes/walnacweb01/walnacweb01ad/b1119/moo.2learncad/bakingdecorations/wp-includes/feed-rss2.php on line 8 Baking Decorations http://bakingdecorations.com The source for baking recipes and decorating ideas Sat, 08 Jun 2013 20:40:45 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 Cakes and Cupcakes Updated Pictures http://bakingdecorations.com/decorating/cakes-cupcakes-updated-pictures/ http://bakingdecorations.com/decorating/cakes-cupcakes-updated-pictures/#comments Thu, 20 Dec 2012 20:57:14 +0000 http://bakingdecorations.com/?p=49863

For more pictures of cakes and cupcakes please visit my Facebook Page.

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Ladybug Birthday Cake http://bakingdecorations.com/decorating/ladybug-birthday-cake/ http://bakingdecorations.com/decorating/ladybug-birthday-cake/#comments Fri, 16 Sep 2011 03:36:32 +0000 http://bakingdecorations.com/?p=626 Ladybug Birthday Cake

Ladybug Birthday Cake

After a long summer break (we spent the summer abroad), I finally got the chance to make a birthday cake again. The customer requested a special birthday cake for her daughter. I received a picture she found online, I believe in was from CakeCentral.com, and requested a similar ladybug cake. The color theme was pink and light green, which looked so cute. It was a two tiered round cake with a ladybug cake on top. This was the first time doing a tiered cake, so I informed myself how to stack cakes etc. So happy to learn and try something new!
Off I went to the local craft store to get the needed supplies. I was really excited to make this cake, because it gave me the chance to work with fondant again, which I love to do. Luckily, I took the last Wilton class (Fondant and Gumpaste) before the summer, which taught me to properly cover a cake with fondant and make accents with gumpaste.
At home, I mixed up two batches of Marshmallow fondant. I prefer to make the fondant myself. Marshmallow fondant tastes better in my opinion and is cheaper than store bought fondant. Five days before I had to deliver the cake I started to make the decorations. This way they would have time to dry and keep their shape on the cake. I formed little ladybugs out of a fondant/gumpaste mix. I read so many comments online that stated that it was hard to achieve a dark black fondant, but with plenty of Wilton’s gel color it was not as difficult as I thought.

Little Fondant Ladybugs

Little Fondant Ladybugs

I also formed little and big white flowers out of fondant/gumpaste.

Little White Fondant Flowers

Little White Fondant Flowers


Big White Fondant Flowers

I planned on ordering letter and number cutters, but I did not have time to get them delivered, so I decided to form the letters and numbers myself. They actually turned out nice and I was glad I did not use cutters to do so.


Fondant Number and Letters

Last, I formed leaves. I used a sharp kitchen knife to cut out leaf shapes. On a thin foam pad I pressed in the leaf’s veins using the blue tool from one of the Wilton student kits. I placed the leaves on the Wilton Wave Flower former, so they would look like real leaves.


Gumpaste Leaves Wave Flower Former

For the base a baked two 10 inch round cakes. The top tier was a two layer 6 inch round cake and the ladybug was made out of a half Wilton Sports Ball pan. All the cakes were red velvet cake following a recipe from Paula Deen at Foodnetwork.com (http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html).
The recipe calls for buttermilk and in the past I bought it at the supermarket. This time I made buttermilk myself and it worked out wonderfully: 1 cup of whole milk mixed with 1 Tbsp of white vinegar. Let it stand for at least 5 minutes and you get buttermilk great for baking without any leftovers.
To get a deep red color you usually need a lot of red food coloring, but Wilton’s gel colors are intense. This No-Taste Red tinted my cake a beautiful red without the taste of food coloring. I filled the cakes with a crusting cream cheese frosting following this recipe from Cakeboos.com: http://www.cakeboss.com/CreamCheeseFrosting.aspx. It calls for a bigger amount of powdered sugar with let the frosting crust a little bit and preserves the cream cheese. Therefore it was perfect for using under fondant. Because I cannot refrigerate the fondant covered cake, it was important to have a stable cream cheese frosting that would not melt inside the cake and destroy the decoration. Everything worked out great and I am proud of my ladybug cake.
I loved making this cake and making a tiered cake was certainly a new experience. Happy customer = Happy baker!


Ladybug Birthday Cake

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Wilton Course 3 Class 1: Gum Paste and Fondant http://bakingdecorations.com/decorating/wilton-course-3-class-1-gum-paste-fondant/ http://bakingdecorations.com/decorating/wilton-course-3-class-1-gum-paste-fondant/#comments Sun, 19 Jun 2011 15:14:31 +0000 http://bakingdecorations.com/?p=607 I finally had the time to sign up for the third and last course of the Wilton Cake Decorating classes, which is Gum Paste and Fondant. During the second course of Flower and Cake Design we were already introduced to gum paste and I was looking forward to working more with this fabulous material. I also was excited about learning to work properly with fondant. The possibilities with fondant and gum paste are endless and you are able to decorate cakes in any shape or form.

The first thing we did was to mix gum paste and fondant. You add gum paste to fondant, so it can be shaped better (gum paste can be rolled paper thin) and the fondant dries faster and harder. We used this mixture to make bow loops.

Before this class I bought the Wilton Roll and Cut Mat, which turned out to be very useful. Using the Wilton Fondant Ribbon Cutter/Embosser (included in the course kit) we cut the rolled out fondant/gum paste mix into strips. For the bow we needed 5 inch long strips. The Roll and Cut Mat has premeasured lines which are one inch apart and therefore measuring was very easy.
Next, we folded the strips and attached the ends with gum glue. Last we cut the end into a point and placed the formed loops on a cardboard to dry. The dried pieces can then be assembled into a finished bow.
Unfortunately, we never had enough time during class, so I did not get a finished bow. I am saving the bow loops for a special cake. Check back to see where I will use it some time!


Bow Loops

Next, we formed bases for mums and roses. Both bases can be formed with white gum paste, because they will not be visible in the final flower. They will be covered with colored petals.
The mum bases are simple little balls made out of gum paste, which are placed on thick spaghetti to dry. Sizing the balls is essential to getting a beautiful flower in the end. The bases need to be the right size in order for the petals to fit properly around them. Following the instructions in the booklet might seem tedious for forming a simple ball, but it is key.
We also formed the bases for the roses out of gum paste and placed them on spaghetti. It is helpful to have a foam board of any sort available. You can stick the spaghetti in the foam and let the flower bases dry, so they can be completed during the next classes.

base rose

Mum and Rose Bases

The last flower base we modeled was the carnation base. This base is also made out of gum paste, because parts of it have to be rolled very thin. Gum paste is the perfect for rolling out very thin. Again, sizing is important while forming the base so the petals will fit later on. The carnation bases have to be the color of the final flower. Since mums are traditionally white, that is the color I used.

mums white flower

Carnation Base

I am so happy, I finally signed up for the Wilton Gum Paste and Fondant course. The instructor was great and I enjoyed every minute. It was great learning new things. I cannot wait to start the next class and finish the flowers we started.

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Banana Walnut Bread http://bakingdecorations.com/decorating/banana-walnut-bread/ http://bakingdecorations.com/decorating/banana-walnut-bread/#comments Sun, 17 Apr 2011 01:02:11 +0000 http://bakingdecorations.com/?p=518 I always loved the combination of bananas and walnuts. I baked Banana Walnut Muffins years ago and they were so delicious, but never attempted them again. Why? No clue. I just got wrapped up in making cupcakes, but no muffins anymore. Something I really have to change. Muffins are easy to bake and make a great on-the-go breakfast.



So many times I found very ripe bananas stored in the kitchen and I had no idea what to do with them. I ended up making banana milk shakes, but baking is so much better! I owned a cheap and very bad loaf pan years ago and threw it out when we moved. Luckily I recently bought a Wilton loaf pan which is excellent. I baked bread in it and nothing ever sticks. Lesson learned: You get what you pay for. It really pays off to buy a better pan and they really do not cost a fortune.



So when I ended up with really soft bananas once again I finally decided to give a Banana Walnut Bread a chance. I searched for a recipe online and the first one that showed up was a Banana Walnut Bread recipe from Food Network with a lot of really good reviews. The recipe calls for toasted walnuts, but honestly I was too lazy to toast them. I had walnut halves which I put in a Ziploc bag and crushed by stepping on them. For me that was the fastest way to get the job done without the work of cleaning a food processor.



The recipe is easy to follow and the Banana Walnut Bread turned out great. It was best the next day when the bananas soaked in a little more. Top it with whipped cream and… yum!

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German Marble Cake http://bakingdecorations.com/recipes/german-marble-cake/ http://bakingdecorations.com/recipes/german-marble-cake/#comments Sat, 08 Jan 2011 22:37:18 +0000 http://bakingdecorations.com/?p=425 Here is a great recipe for a very yummy German Marble Cake. I tried several recipes before I found this one and it is a keeper. I use a Bundt cake pan to make this German Marble Cake. This cake is great by itself, but can also be decorated. I, for example, used a Bundt cake as the top of the Barbie cake you can find in my earlier posts. I found this recipe on Allrecipes.com which is such a great resource and just tweaked it a little.

German Marble Cake

German Marble Cake

•    1 cup butter
•    1 3/4 cups sugar (I usually use 1 cup, because this is sweet enough for my taste)
•    5 egg yolks
•    3 1/2 cups flour
•    1 cup milk
•    2 teaspoons baking powder
•    5 egg whites
•    2 tablespoons unsweetened cocoa powder

Bundt Cake Pan

Bundt Cake Pan

1.    In a bowl, cream the butter with the sugar. Beat in egg yolks one at a time.
2.    Gradually stir in flour, alternating with milk, until everything is mixed in. Stir in the baking powder.
3.    In a separate bowl, beat egg whites until fluffy. Fold in egg whites into batter. (I use a mixer to do this, so the egg whites and batter mix properly.)
4.    Hold 1/4 of the batter, and pour the rest into Bundt pan.
5.    Mix cocoa into the remaining batter. Pour onto batter in the pan and fold under with a fork.
6.    Bake for 60 minutes at 350 degrees.
If you like you can add about 1 teaspoon of vanilla extract to the whole batter to give the cake a little more taste.

Please share your baking pictures:

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Wilton Course 2 Class 4 – Final Cake http://bakingdecorations.com/decorating/wilton-course-2-class-4-final-cake/ http://bakingdecorations.com/decorating/wilton-course-2-class-4-final-cake/#comments Mon, 03 Jan 2011 23:28:23 +0000 http://bakingdecorations.com/?p=411 Once more it was time to design a final cake for the fourth and last class of the Wilton Flowers and Cake Design course. I decided to make a small rectangular cake.
I baked a carrot cake from scratch in a 9×13 inch pan and cut the cooled cake in half. As filler I used chocolate buttercream. I whipped up some regular buttercream, following the Wilton recipe for basic buttercream. We needed to ice the cake at home, so I covered my cake in a light purple frosting. The rest of the decoration was left to do in class.

Wilton course 2 class 4 final cake

Wilton Course 2 Class 4: Final Cake

I prepared white gumpaste button flowers two days before class, so they can dry hard before putting them on the cake. In my bag I also packed some dark purple icing with a little added piping gel, which I would use to pipe swirls. We needed to bring some buttercream icing to practice the reverse shell and the basketweave. I did not use the basketweave on my cake, because I wanted to decorate the cake with a different design. The reverse shell is often used to pipe a border on top and bottom of the basketweave.
After learning those two techniques, it was time to decorate our final cake. Because I made a simple modern design, it did not take me too long to finish the cake and I was very happy with the result. I attached the button flowers on top of the cake and connected them with swirls of dark purple icing. The same icing was used to pipe some design on the sides of the carrot cake. To finish the decoration, I added piped dots of dark purple buttercream using tip #12.
The final cake came out just the way I planned and I love its simple design. Unfortunately it was the end of the second Wilton class, but I am looking forward to taking the third and last course soon.

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Rolled Sugar Cookies http://bakingdecorations.com/recipes/rolled-sugar-cookies/ http://bakingdecorations.com/recipes/rolled-sugar-cookies/#respond Sun, 02 Jan 2011 01:52:58 +0000 http://bakingdecorations.com/?p=408 For Christmas we made rolled sugar cookies using cookie molds. My mother brought along a German recipe for the cookies which she has made for decades. They are easy, fast and delicious.

Rolled Sugar Cookies

Rolled Sugar Cookies

If you want to give it a try, here is the recipe (you may need a kitchen scale to measure the ingredients):

250g flour
150g white sugar
2 eggs
1 tbsp baking powder
1 pack vanilla sugar
125g butter

Mix flour, baking powder and vanilla sugar in a small bowl. In a different bowl, cream butter and white sugar until fluffy. Add eggs on at a time. Gradually stir in the flour mixture. Cover dough in plastic wrap and cool for about 1 hour in the refrigerator. Cover working surface with flour. Roll out dough and cut out cookies with molds. Place cookies on a cookie sheet. Bake for about 13 minutes at 350 degrees.

These rolled sugar cookies are delicious plain, but are also perfect for decorating. I always mix up some powdered sugar with water or milk, add some food coloring and let the kids decorate the cookies. It is fun and they love it. Finish the iced cookies with an almond or sprinkles for additional decoration!

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Wilton Course 2 Class 3:Wilton Rose http://bakingdecorations.com/decorating/wilton-course-2-class-3-wilton-rose/ http://bakingdecorations.com/decorating/wilton-course-2-class-3-wilton-rose/#respond Fri, 31 Dec 2010 01:05:46 +0000 http://bakingdecorations.com/?p=357 In the third class we completed the Wilton Rose. We needed to bring already prepared royal icing. This time my icing turned out perfectly. The trick was to add much less water than the recipe asks in the beginning. As you mixed all the ingredients you slowly need to add water, about ¼ tsp at a time. That way you make sure the royal icing does not get too thin, which is almost impossible to reverse.

Wilton course 2 Daffodil

Wilton Course 2: Daffodil

Next we piped a daffodil. What fun it is to pipe those flowers when you icing is perfect consistency! Check out my pictures to see how my Wilton rose and daffodil turned out. We also practiced to pipe the violet and lily. They are fairly easy to make but I did not safe any to take pictures.

Wilton Course 2:  Yellow Rose

Wilton Course 2: Yellow Rose

The flower templates that the Wilton kit provides (you can also buy them separately) are needed and a great tool to help piping flowers. If you want to pipe a lot of flowers, you need to buy many templates. To avoid that, you can get a clean template sheet laminated and cut and just wash it after use. Thank you to our instructor for that moneysaving tip!
I am excited to design my layout for the final cake which we will complete during class 4.

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Christmas Cupcakes with Santa Claus Face http://bakingdecorations.com/decorating/christmas-cupcakes-santa-claus-face/ http://bakingdecorations.com/decorating/christmas-cupcakes-santa-claus-face/#comments Wed, 22 Dec 2010 02:41:55 +0000 http://bakingdecorations.com/?p=385 It’s the most wonderful time of the year! It is almost Christmas and, of course, it is the time for baking. Cookies, cakes, cupcakes…you name it.
As always, I signed up to make cupcakes for my daughter’s preschool Christmas party. I wanted to pipe a Santa Claus face on the cupcakes. After searching the internet for some techniques, I was ready for my own design.
I baked cupcakes following a delicious recipe for Red Velvet cupcakes. Instead of using red food coloring I used green one. They turned out beautifully. Now it was time to whip up some icing and get the decorating started. This time I took pictures of every decorating step, so it will be easy to follow.

1.    First, I colored some icing with Wilton gel in copper, which is used for light skin tone. I spread the icing over a little more than half of the cupcake. This will be the face. I did not cover the whole cupcake, because I do not like too much icing.

Santa Claus Cupcakes

Santa Claus Cupcakes - Step 2

2.    Next, I used red icing and tip #12 to pipe the Santa hat. It is a little tricky to achieve a real deep red icing. You need to use a lot of color so the icing does not appear pink. I started with a chocolate buttercream, which makes it a little easier to get a deep red.

Santa Claus Cupcakes

Santa Claus Cupcakes - Step 2

3.    The third step is to pipe the big dot at the end of the Santa hat and the white beard and hair around the face. When I finished adding the white icing (again using tip #12) I dotted some extra icing on the hair and beard to give it a more natural texture.

Santa Claus Cupcakes

Santa Claus Cupcakes - Step 3

4.    Last, I colored a little amount of piping gel black. With tip #3 I put in the eyes and mouth to complete the face. Voila, the Santa Claus cupcake!

Santa Claus Cupcakes

Santa Claus Cupcakes - Step 4

It took some time to finish these cupcakes, but it gets easier and faster as you go and get used to the technique.
Merry Christmas!

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Wilton Course 2 Class 2 http://bakingdecorations.com/decorating/wilton-course-2-class-2/ http://bakingdecorations.com/decorating/wilton-course-2-class-2/#respond Sun, 19 Dec 2010 01:33:03 +0000 http://bakingdecorations.com/?p=354 Wilton Course 2 Class 2

For the second class of the Wilton Flower and Cake Design course we had to prepare royal icing for the first time. I never mixed up royal icing before so this was a new challenge for me. Following the recipe was not difficult, but it turned out that the icing is very sensitive to temperature and humidity. When I prepared the royal icing at home I had to cover the bowl with a wet towel while I colored some of the icing. Royal icing dries very fast. Therefore it is used for piping various flowers which are dried hard and later placed on a cake.
When I came to the second class and whipped up the icing again it turned out to be very thin. Making royal icing thicker afterward is very difficult. You can add cornstarch gradually, but that will alter the taste and it is still hard to achieve the ideal texture.
We first learned the rose base. Because my icing was too thin, I decided not to let the flowers dry, but instead just practiced the piping techniques for the different flowers. The rose base was very similar to the rose we learned in the Decoration Basics course.
The first full flower we piped was the apple blossom. It is a little cutesy flower which I think is great for borders. The next flower, the primrose, is similar to the apple blossom. It is only a little bigger. The last flower we learned during this second class was the rosebud. It was hard for me, because my royal icing was so thin, but I got the technique. It is not my favorite flower, but certainly a good flower for wedding cakes.

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