ALL ABOUT CAKES

noreply@blogger.com (Rose Gianopoulos) — Sat, 01 Mar 2014 16:47:00 +0000

Home Made Marshmallow Fondant

I have never really wanted to make my own fondant because it was just too easy to buy it. I also did not use it that often in my cake decorating. But with the on slot of cake decorating shows of late, my client requests have changed quite a bit. In the past I probably did one or two fondant cakes a month, if that. Now 1 out of 3 orders are for fondant covered or fondant decorations on their cakes.

I also don't like using fondant to cover cakes. And I never liked the taste of it. If you have a great butter cream icing and practice icing your cakes smooth you can have the same result. And it tastes better.

However, I have found a very good tasting home made fondant recipe. I decided to make my own for a couple of reasons. The cost of ready made fondant is very high. So the cost to the customer is higher in relation to a butter cream cake. So making it myself enables me to charge my customers much less. In today's economy this is a plus to both me and my clients. And second, the taste of this recipe far surpasses the ready made brands.

You can use this fondant recipe to cover cakes, make cut-out decorations or figures.

RECIPE:
1/4 cup solid shortening (Crisco)
16 ounces of mini marshmallows
4 tbs water
1 ts almond extract (pure or imitation)

2 pounds of powdered sugar (sifted)

DIRECTIONS:

Prep the bowl and the spatula with some of the shortening so the marshmallow won't stick.
Prep a clean, smooth counter or pastry mat by covering with a thin layer of shortening
In a large microwavable bowl put the marshmallows, water and extract.
Microwave on high in increments of 1 minute up to 3 min. Mixing the marshmallows
in between each minute till they are all melted.
Remove bowl and mix with greased spatula until completely smooth.
Add about 1 pound of the powdered sugar now.
Stir until completely blended.
Add another cup of sugar at a time till blended, leaving 1 cup of sugar for the board.
Pour the sugar in the center of the board.
Now turn out the mixture on to the greased board.
Cover your hands, front and back, with shortening
Start kneading. Pulling the extra sugar in to the fondant ball. Keep kneading till very pliable.
Add more shortening to your hands and work it in to the fondant.
When the fondant is firm, but not dry, it is finished.
Place in a plastic storage bag or wrap in saran wrap and a sealed container.
Let sit for about 2 hours before you use it.
If when you begin to use it, it is too sticky you can add more sugar.
If it is too dry blend a little more shortening into the fondant till it is pliable.

Keep in a air tight container. After awhile if it gets hard you can heat it in the microwave for 7-10 seconds. Then knead.

Keep on Baking!!! Fondly, DCRose

Finger cookies for Halloween!

noreply@blogger.com (Rose Gianopoulos) — Mon, 29 Oct 2012 23:41:00 +0000

Just in time for Halloween!
Bloody finger cookies.

Supplies needed:
Rolled cookie dough recipe
Sliced almonds
Red sanding sugar
small paint brush
water
cookie sheet

Heat overn to 400 degrees

Using a standard rolled cookie dough.
Chill the cookie dough in the freezer till very cold.
Cut into strips, like you were making fried potatoes
Roll into logs
Place the sliced almond at the end for the fingernail
Make marks in the cookie dough for the nuckles
Pinch the side of the cookie dough below each nuckle to shape the dough like a finger.
Bake for 12 minutes until golden brown
Let cool on rack
Brush each cookie lightly with a paint brush with water
Sprinkle the cookies with red sanding sugar

Keep on baking!

noreply@blogger.com (Rose Gianopoulos) — Fri, 17 Aug 2012 20:10:00 +0000

Almost Homemade Buttercream

I found this recipe on Pinterest. It is a quick and delicious recipe. Try it!

From Country Living

Adapted from Almost Homemade Buttercream from Hello Cupcake! Irresistibly Playful Creations Anyone Can Make by Karen Tack and Alan Richardson. Houghton Mifflin Harcourt, 2008.
Charles Schiller

Calories	145
Total Fat	9.9g
Saturated Fat	--
Cholesterol	26mg
Sodium	1mg
Total Carbohydrate	13.9g
Dietary Fiber	0
Sugars	--
Protein	0.1g
Calcium	--

Yields: 3 1/2 cups

Total Time: 20 min

Prep Time: 20 min

Ingredients

U.S.

Metric

Conversion chart

· 16 ounce(s) marshmallow cream

· 1 1/2 cup(s) butter, softened

· 5 teaspoon(s) fresh lemon juice

· 1 teaspoon(s) vanilla extract

· 1/2 cup(s) confectioners' sugar

Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.

Read more: Almost Homemade Buttercream - Frosting Recipes - Country Living

Keep on Baking!!! Fondly, DCRose

Home Made Marshmallow Fondant

noreply@blogger.com (Rose Gianopoulos) — Sun, 19 Feb 2012 20:08:00 +0000

Prep the bowl and the spatula with some of the shortening so the marshmallow won't stick.
Prep a clean, smooth counter or pastry mat by covering with a thin layer of shortening
In a large microwavable bowl put the marshmallows, water and extract.
Microwave on high in increments of 1 minute up to 3 min. Mixing the marshmallows
in between each minute till they are all melted.
Remove bowl and mix with greased spatula until completely smooth.
Add about 1 pound of the powdered sugar now.
Stir until completely blended.
Add another cup of sugar at a time till blended, leaving 1 cup of sugar for the board.
Pour the sugar in the center of the board.
Now turn out the mixture on to the greased board.
Cover your hands, front and back, with shortening
Start kneading. Pulling the extra sugar in to the fondant ball. Keep kneading till very pliable.
Add more shortening to your hands and work it in to the fondant.
When the fondant is firm, but not dry, it is finished.
Place in a plastic storage bag or wrap in saran wrap and a sealed container.
Let sit for about 2 hours before you use it.
If when you begin to use it, it is too sticky you can add more sugar.
If it is too dry blend a little more shortening into the fondant till it is pliable.

Keep in a air tight container. After awhile if it gets hard you can heat it in the microwave for 7-10 seconds. Then knead.

I hope that you will try this recipe and please let me know if you do, how you like it.

Keep on Baking!!! Fondly, DCRose

Great review for Kidspartyworld.com

noreply@blogger.com (Rose Gianopoulos) — Wed, 19 Oct 2011 21:56:00 +0000

My grand daughter is now five years old and absolutely smitten ed with Justin Bieber. So you can imagine my excitement when Kids Party World.com supplied the Justin Bieber birthday party pack for me to review. I could not wait to submit it.

I received the party pack yesterday and I must say: " I was quite impressed!" The quality is first rate. The graphics and color palet are perfect. I was also quite impressed by the variety of items that were included in the pack.

JUSTIN BIEBER PARTY PACK:
8 Dinner Plates , 8 JB Dessert Plates, 16 count pack of Full Size JB Dinner Napkins, 8 JB Drinking paper cups, 8 JB loot bags, 8 JB balloons, 8 pk JB VIP Party Pass Necklaces, 8 JB Invitations, 1 JB Fever Award ribbon with pin for the birthday girl, 4 sheets of JB stickers, 1 table cloth.

Just add the cake from your local cake artist. Me if you are in my area (lol) and you are all set.

http://www.kidspartyworld.com/cgi-bin/commerce.cgi?search=action&category=JSB0
In addition to the Justin Bieber Party pack they have hundreds of themes to pick from. And any thing you might need to put together a party. I would suggest taking a look at their website. I know you will want to bookmark their site for future party plans.

Keep on Baking!!! Fondly, DCRose

Autumn means baskets and apples. Why not a basket full of apples cake?

noreply@blogger.com (Rose Gianopoulos) — Mon, 03 Oct 2011 21:49:00 +0000

Autumn is a great time to celebrate the wonderful apple season. Even if you don't get to go apple picking you can decorate your cakes in the Autumn theme.

The cake below is a 9" round, double layer cake.
The side of the cake is done in the basket weave technique. This can be done with a little patience and a lot of practice.

The apples are made from red fondant, shaped into macintosh apples

The leaves on the apples are made from Jellied Mint leaves and the stem is made from Tootsie
rolls, shaped into the stems.

The apples have red edible glitter on them and the leaves have green edible glitter on them.

Basketweave technique

as posted at: www.wilton.com

Difficulty Level: Somewhat Easy

This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme.

Ingredients:

Icing color of your choice
Buttercream icing (medium consistency)

Tools:

Instructions:

Step 1

Using Tip 47, serrated side up, and medium consistency icing, hold the bag and tip at 45° angle at 6:00 for vertical stripes or at 3:00 (9:00) for horizontal bars. Lightly touch the surface of your cake. Squeeze out a vertical stripe of icing from top to bottom (shown ridged side up).

Step 2

Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe.

Step 3

Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Squeeze, pulling hand back slowly and lifting tip over vertical stripe and then back down again. Repeat vertical lines then horizontal lines until you achieve basketweave effect. Each new set should fit between the previous set.

Impress your family with this technique. With practice you will be doing this in no time.

Keep on Baking!!! Fondly, DCRose

50th Birthday Day at the Beach

noreply@blogger.com (Rose Gianopoulos) — Sun, 17 Apr 2011 20:37:00 +0000

The theme "Day at the Beach". Or let it all hang out! I created this cake with buttercream icing, molded chocolate and fondant! The legs diving into the ocean are from a store bought Barbie like doll. The truck is an actual toy truck. The beach chair and umbrella are from an "Executive Desk Toy". Perfect for this cake. The sand was made from crushed grahm cracker and couse sugar. All the shells from molded white chocolate. The fondant items were: Beach fence Parking lot Beach blanket Bathing suit Flip flops Diet coke cans Beach ball Beach wall

Keep on Baking!!! Fondly, DCRose

I found the most amazing website for chocolate and much more!

noreply@blogger.com (Rose Gianopoulos) — Tue, 12 Apr 2011 23:48:00 +0000

I was web surfing looking for a high heel show candy mold and came across this amazing web store for chocolate, cake decorating supplies, candy making, recipes, and so much more. I am so delighted to find a one stop shopping adventure. I can't wait to get my first order of chocolate. I am not getting paid to promote this site. I just wanted to share it with all of you.

http://chocoley.com/index.htm

PS I did find the mold eventually on another site.

Keep on Baking!!! Fondly, DCRose

Easter bunny cupcake tutorial

noreply@blogger.com (Rose Gianopoulos) — Sat, 09 Apr 2011 19:49:00 +0000

Just in time for Easter. I just found this tutorial on Youtube for these cute cupcakes. Great fun for the entire family.

http://youtu.be/BOOLA2r1HJM

Keep on Baking!!! Fondly, DCRose

Jungle Theme Baby Shower Cake!

noreply@blogger.com (Rose Gianopoulos) — Wed, 30 Mar 2011 00:24:00 +0000

Of all of the baby shower cakes I have done in the past; I have to say that this is now one of my favorites. It is not your typical design like baby booties and bottles. I actually copied the the design from the comforter set that the parents are using in the baby's nursery.

1. Start with a the picture of the comforter.
2. Print out on Frosting Sheets/with food safe ink
3. Ice cake smooth
4 Trim the edges with shell tip
5. Place the icing sheet onto the cake
6. In black or brown icing: outline the different squares and the animals with tip #3
7. With gold tinted icing: make fringe around the comforter with a multi opening tip.
8. Write message with #3

An alternate design technique if you do not have Frosting Sheets and a food color printer is to make a stencil of the design.
1. Cut out the animals and transfer the design on to the cake using a tooth pick.
2. Outline the animals and the boarder design with black or brown icing.
3. Fill in the animals with the appropriate color tip # 12 and finish the detail of each animal with black or brown icing #3.
4. With the gold tinted icing: make fringe around the comforter with a multi opening tip.
5. Write the message with #3 tip.

The cake is a half sheet cake 14 x 19 double batter.
But can also be done very nicely on a quarter sheet cake. 9 x 11 single batter cake.

Keep on Baking!!! Fondly, DCRose

A great new place to shop with tremendous savings!

noreply@blogger.com (Rose Gianopoulos) — Fri, 03 Dec 2010 22:39:00 +0000

I found an exciting new web page with designer merchandise at tremendous discounts. The name of it it NOMORERACK. It gives you about 6-8 different items every day at noon at tremendous savings. I bought my grand daughter 3 of her favorite toys for $5.00 each instead of the regular $12-16.00 price retail. I just had to share this info with my friends. The link below is my personal link. If you purchase something I will get a $10.00 gift card. And when you register, you will get a $10.00 gift card and you can send out one to everyone on your emial list and in return, if they buy something you will get a $10.00 gift card. It is a win win situation. There may not be something everyday when you log on, but it only takes a second to check it out each day at lunch time. And who knows, you may find that one perfect gift you were looking for at a tremendous savings. And better yet, every thing ships for $2.00.

http://www.nomorerack.com/?cr=28202

Keep on Baking!!! Fondly, DCRose

Halloween Birthday Cake!

noreply@blogger.com (Rose Gianopoulos) — Tue, 02 Nov 2010 21:32:00 +0000

One of my favorite holidays is Halloween. I decorate the inside and outside of my house. I have a ghoulish dinner for my family with all kinds of foods and sweets. And of course, the Halloween cakes.

I enjoy doing Halloween birthday cakes especially. The child's cake can be devilishly cute and the adult cake can go from formal to outrageous.

This year I had a Halloween birthday cake that I especially liked and entered it in a contest. I will have to see how I do. I just loved the design and the simplicity of it. I hope you will too.

First I lightly airbrushed the entire cake purple.
Next with an edible food marker, I sketched out the house, trees, fence and grave stones.
Using black butter cream icing, I outlined the house and fence with tip 3.
I gave the fence detail with black butter cream icing using tip 5.
To fill in the house details I used a small basket weave tip, 67.
The grave stones are made with tip 5 and gray icing.Simply filling in the outline an flattening with your finger dipped in corn starch.
For the moon I drew out the shape and filled it in with yellow food glitter
The windows were highlighted with specks of yellow food glitter.
The ghost and bats were made from fondant and cut with a bat and ghost cookie cutter.
The writing was done in gray butter cream and tip 3
The boarder around the bottom was done in white butter cream icing using tip 21 to resemble bare trees then airbrushed with black.
To finish off the effect, I airbrushed the gate with gold paint and the rest of the highlighting was done with silver.

Keep on Baking!!! Fondly, DCRose

Get ready for Halloween.

noreply@blogger.com (Rose Gianopoulos) — Thu, 21 Oct 2010 23:16:00 +0000

I have done hundreds of cakes for Halloween parties in the past but recently the Halloween treats have been cupcakes by choice. Probably because cupcakes are much easier to serve and the variety of sizes and shapes now makes it a very desirable dessert for parties.

Making cupcakes for Halloween can be a very easy or elaborate endeavor. Based on your experience, equipment and need. The little ghosts and goblins will enjoy what ever you make and you will enjoy the joy on their faces as they bite into every little sweet treat.

The suggestions I give my customers as far as what size cupcake to serve is based on the age of the children you will have as your guests. The little mini cupcake is just the right size for toddlers and preschoolers. A standard cupcake is just the right size serving for Elementary age and Middle School age children and the jumbos are very impressive for High Schoolers and adults. Also remember if you are going to do an elaborate design on the cupcake the bigger, the easier. So keep that in mind.

So get your imagination going and get yourself some supplies:

Chocolate icing,white icing, chocolate sprinkles, skittles , m&ms, Oreo cookies, black licorice,
large black and orange gumdrops, candy corn, chocolate coated cookies, Hershey's kisses. The choices are endless. Go have some fun!

I am very upset with the Entrecard program!

noreply@blogger.com (Rose Gianopoulos) — Mon, 18 Oct 2010 22:37:00 +0000

I have spent the better part of the last two weeks trying to find out why no one could log onto my blog. I can't tell you how many emails I got saying that every time one of my readers logged on they were instantly redirected to some other site. I contacted Blogger so many times I can't tell you. Finally today I got a message from one of the assistants at Blogger that told me it is usually because someone has hi jacked your blog. And that I should remove all the 3rd party widgets and links from my blog, one at a time, till I got my blog back. Well, let me tell you. That is not an easy job. I am so very upset I am spitting nickels. The 3rd party widget was 'DROPAHOLICS. COM. It is the widget that so many of us have used to get a list of our Entrecard droppers. YES. ENTRECARD, As soon as I deleted the DROPPERS widget, I got my blog back.

What in the world did they accomplish by stealing my blog. They are listed on Google search. They certainly don't need my blog. And the worst part of it, I and no one else can do a damn thing about it. WHY? Why are they able to do this and get away with it?

Well I have deleted my Entrecard account and will not put it back up. I am writing they a really nasty letter and sending it to as many Authorities as I can. I am not sure who and where yet but I will let you know.

And the worst part of this is that in the process of being hi jacked, my entire list of favorite blogs was deleted. So please send me your blog links and I will be so very happy to reconstruct my favs.

Keep on Baking!!! Fondly, DCRose

I have a new domain name,

noreply@blogger.com (Rose Gianopoulos) — Tue, 12 Oct 2010 21:23:00 +0000

Today I obtained a new domain name. It is www.dcroseallaboutcakes.com.
As always,
Keep on Baking!!! Fondly, DCRose

All About Cakes thought for the day

noreply@blogger.com (Rose Gianopoulos) — Mon, 27 Sep 2010 22:21:00 +0000

Old quote from NYTimes Manhatttan Diary: (overheard) "Thank heavens for the word "muffin," otherwise I'd be eating cake for breakfast every day."

Keep on Baking!!! Fondly, DCRose

Got dinner plans?

noreply@blogger.com (Rose Gianopoulos) — Mon, 20 Sep 2010 21:16:00 +0000

What’s better than a tasty meal?

Enjoying your favorite dish while also giving back.

Yesterday kicked off the first day of Share Our Strength’s Great American Dine Out^®. This week, thousands of restaurants throughout the country are offering great promotions and featuring special dishes to help raise funds that support Share Our Strength’s work to end childhood hunger in America.

Take a moment to find a restaurant that’s participating near you, and let someone else do the cooking.

Check out the link below and help someone while you are enjoying a great meal!
http://strength.org/apps/dineout/index.php/Google/DisplayMap

Keep on Baking!!! Fondly, DCRose

Great baking tip!

noreply@blogger.com (Rose Gianopoulos) — Mon, 30 Aug 2010 21:08:00 +0000

If you have a tendency to have a lot of air bubbles in your batter recipes this is the tip for you.

After preparing the batter, box or from scratch it does not matter, pour the batter into the prepared cake pan SLOWLY. About 80% of the air bubbles will break as the batter runs over the rim of the mixing bowl. Then tap on the bottom of the pan or drop onto the counter a few times to bring the rest of the bubbles to the surface. Now run a fork through the batter a couple of times. This will remove the rest of the bubbles.

Keep on Baking,
DCRose

Picture from PastryPal

Jungle theme baby cake!

noreply@blogger.com (Rose Gianopoulos) — Tue, 24 Aug 2010 22:01:00 +0000

I had the great pleasure this past week end to design, bake and decorate the shower cake for my new Grandson, Peter Dario. Named after his Grandfather, my husband, Peter. He is a bundle of joy and was a true blessing after all that my beautiful daughter went through in the past four months to ensure that this baby was born and to keep herself safe and healthy. God Bless Nancy, Janet and Baby Peter. They are truly a wonderful family.

There was a great deal of preparation before the actual day of the party. I had to make the pea pod and flower,baby,baby blanket, trees, clouds and the candy melts baby blocks ahead of time so they would dry. I live in Massachusetts and for those of you who do not know the climate in August around here can be very, very humid. Even with the AC on high the air is still damp. I had to be sure they were made three days ahead to ensure they were dry.

The trees on the cake and the clouds were made of fondant.
Clouds: simply roll a ball of fondant in your hand, flatten out and shape the ends to resemble clouds. Bend them in your hand so that when they dry they will be formed to the side of the round cake. If you were using square pans you would just let them dry flat.
Trees: Tint a batch of fondant brown and one green. Depending on the depth of the colors you want to use on the cake. From pastel to darker richer colors. I choose medium dark because I tinted the icing on the cake very pastel. Roll out a long rope of brown fondant. Cut into sections about four inches long. Shape into a trunk of a palm tree. With the flat side of a knife make alternating marks down both sides of the fondant. This will give the impression of the bark of a palm tree. To make the leaves you can do it two ways. If you have a leaf cookie cutter, cut out four leaves, press together and pinch one ends and mark with the flat edge of a knife and mark the veins in the palm leaves. If you do not have a leaf cookie cutter. Make four small ovals press them out, pinch one end and with the flat side of the knife mark to resemble the veins in the leaf. Then press them together and shape into flowing leaves. Attach to the top of the palm trunk with a bit of sticky fondant. They must be secured together or else when you stand them up the leaves will fall off.
Baby: spray the inside of the mold with vegetable non stick spray. Then wipe around to be sure that it has covered the inside completely. Press the white fondant into the mold tightly so that is gets into all the crevices to enhance the outcome of the figure. Let sit for about an hour, then remove gently from the mold. Set aside in cool dry area and let dry for a few days. After it has dried you can dry brush the baby's pajamas with a pastel food coloring, dry brush the hair the desired color and dry brush the face, hands, and feet the desired skin tone. If you prefer not to try to put on specific features on the baby's face you can leave it as is. Just put a little pink on the cheeks with a dry brush and pink food coloring.
Baby leaf blanket: I had fun making this. I used a large leaf press mold. Painted it green and molded it over the baby's bottom. Let this dry for a day at least. Option: You can make a square of fondant and press in some markings to make it look like a quilt and dry brush different colors in the squares that you have marked out. Either way it will be adorable.
Candy Melts Baby Blocks: These were time consuming but not difficult. The mold only makes two blocks at a time. Because of this I ordered 3 molds. I will use them time and time again. You may not, so one will probably suffice for you. However; the cost of the molds is only about $2.00 each, so they are very reasonable. I also used printed icing sheets from my edible printing system for the pictures of the jungle animals on some of the molds before I poured the melts. You can buy little Jungle animal cookie cutters(wilton.com) and make the animals from fondant and attache them on the blocks after they have hardened with icing. Melt your candy, pour into the mold and chill. When firm turn out. Smallest block is the foundation to build the block. When it is finished it will be the top of the block. Melt a small bowl or a small squeeze bottle of candy melts to glue the sides on. Place the two largest squares opposite each other on the square. Place a rim of melted candy along the edge and hold in place till this is set. Then do the same for the two smaller squares. Fit into the two sides that have already been glued on and let dry.
Pea pod: With green fondant make three tiny peas by rolling a bit of fondant in your hand making a tiny pea. For the pod, make a ball of fondant, flatten out into an oval shape, pinch both ends and fold slightly, making the pod. Very simple process. Place the peas into the pod. Make a couple of tiny leaves to go next to the pod.

I made a three tiered round cake
About 8 cups of icing for bottom layer. 4 cups for middle layer. 2 cups for top layer and 3 cups green for grass. Ice the bottom green, the middle yellow and the top blue
Dust the top of the bottom layer with 10x sugar and place the middle layer on top.
Dust the middle layer with 10x sugar and place the top layer on this.
With your multi-opening tip in a pastry bag, pipe the grass around the inside edge of each layer.
Place the trees on the sides of the bottom two tiers. Hold in place with some icing on the back of the tree. Push a tooth pick through the tree to the cake to stabilize the trees on the cake.
Place a couple of the blocks on the edges of the two bottom layers.
Put the clouds on the sides of the top cake with a little icing and stabilize with a toothpick to hold it in place til the icing dries.
Place the baby on top.
Place the tree next to the baby
Place the pea pod, and leaves next to baby.
Place the leaf blanket over the baby.
Place the banana runts near and around the trees

EQUIPMENT/supplies

14" ROUND/3"DEEP PAN
10" ROUND/3"DEEP PAN
6" ROUND//3" PAN
16" BOARD OR HEAVY SERVING TRAY
BABY BLOCK MOLD (onestopcandle.com)
SLEEPING BABY MOLD (onestopcandle.com)
WHITE CANDY MELTS (WILTON.COM)
FONDANT (WILTON.COM)
WHITE MODEL MAGIC for the topper (ANY CRAFT STORE)
GREEN FOOD COLORING
BLUE FOOD COLORING
YELLOW FOOD COLORING
BROWN FOOD COLORING
PINK FOOD COLORING
MULTI OPENING TIP #234 (WILTON.COM) FOR THE GRASS
ONE PASTRY BAG
OPTIONAL BLUE FEATHER BUTTERFLY (CRAFT STORE)
2" WIDE RIBBON FOR BANNER APPROXIMATELY 8 " LONG
NON TOXIC MARKER TO WRITE ON BANNER
BANANA RUNTS CANDY (ANY STORE THAT SELLS CANDY)
WOODEN OR PLASTIC TOOTHPICKS TO HOLD THE TREES AND CLOUDS IN PLACE TILL THEY DRY AFTER PLACEMENT ON THE CAKE (BE SURE TO REMOVE THEM BEFORE YOU PRESENT THE CAKE)
WOODEN SKEWER TO PUT INTO THE TOP TREE TO HOLD IN PLACE 6" / 3" INSERTED INTO THE TREE AFTER IT HAS DRIED AND THEN 3" INSERTED INTO THE TOP OF THE CAKE BEFORE PRESENTING.

Keep on Baking!!! Fondly, DCRose

HAMBURGER CUPCAKES AND FAUX FRIES FOR THE KIDS

noreply@blogger.com (Rose Gianopoulos) — Mon, 16 Aug 2010 22:23:00 +0000

This project was probably the most fun I ever had with my students in Creative Cupcakes class in July. The children could not believe that they all created such great F AUX FOODS!!!

HAMBURGERS:

SUPPLIES:

half round wonder pan from Wilton. This is the only company I know makes this pan. Top of the bun:. Bake twice= 12 tops. Bottom of the bun: bake in the half round pan again but slice off the round part of the cake to create the bottom of the bun. Bake twice =12 bottoms
cookie sheet 10 x 13 (This is to bake the brownies on to make the hamburgers)
large round cookie cutter. (if you do not have one you can use a small glass to cut the brownies
white parchment paper to make the paper holder for the fries
Small spatula to spread icing on buns

INGREDIENTS:

One batch of vanilla cake (either your favorite from scratch or one cake mix if you are baking with the kids.)
One batch of butter cream icing,
Sesame seeds for top of bun
One batch of brownie mix
Large bag of Jumbo gum drops (Multi colored)
Cup of sugar
Red food coloring
Yellow food coloring
Brown food coloring (you can use cocoa powder if you do not have brown food coloring)
Bottle of corn syrup

PREPARATION:

Bake buns as directed above *SUPPLIES #1. Let cool
Mix up the batch of brownies and spread onto prepared cookie sheet. Bake the brownies for approximately 14 minutes or until the top of the brownies have glazed over. Let cool for about 10 minutes. Cut out the hamburger patties now with either the cookie cutter or small glass and put aside to let them cool.
tint 2/3 rds of the batch of icing beige. You can use a little cocoa powder if you do not have brown food coloring.Take the rest of the icing and put in two small bowls. Put about 2/3 of this one one bowl and the balance in the other.
Thin out the remainder of the two bowls of icing with corn syrup til it is the consistency of mustard and ketchup
Tint the icing in the bowl with the largest amount of icing red for ketchup. You will need more of this because you will be using the ketchup for the fries also
Tint the balance of the thinned out icing yellow for the mustard
Using the gumdrops make the following:

Green gumdrop: Soften the gumdrop in your hands. Roll into a ball and now flatten it out into a large circle. Make the edges much thinner and irregular. Pinch the bottom of the circle together. This will form the shape of a piece of lettuce. Press into the sugar. Place on the hamburger.
Yellow gumdrop:Soften the gumdrop in your hand. Flatten on your work service. Press into a square shape for a piece of cheese.Press into the sugar and place on the lettuce.
Red gumdrop: Make 2: Soften the gumdrop in your hand. Roll into a ball and then flatten it into the shape of a slice of tomato. Press into the sugar and place on cheese.
White gumdrop: Dice this one up so it looks like chopped onions. Roll around in the bowl of sugar.Place on top of tomato.

Now put on the mustard and ketchup
Ice the top of the bun with the beige icing
Sprinkle top with sesame seeds
Place top of the bun a little to the side of the burger.

FAU X FRIES

INGREDIENTS:
1 package of plain bread stick dough. KEEP IT REFRIGERATED UNTIL YOU NEED IT.
Thinned red butter cream icing (Thinned with corn syrup)
Sugar

SUPPLIES:
Cookie sheet
Kitchen scissors
parchment paper OR
White envelopes (6)

PREPARATION:
1. Unroll the bread sticks.
2 cut them into 1/4-inch-wide sticks
3.dredge all the sticks in sugar, then bake them on a cookie sheet according to the package directions or until golden brown (ours took about 8 minutes). Leave them on the tray until they're cool.

To make the paper holder for the fries. use the cutoff end of a sealed envelope OR with parchment paper make a large square fold into a triangle. Fold the three corners together to form the holder and secure with a piece of tape.

The Ultimate Train Cake!

noreply@blogger.com (Rose Gianopoulos) — Wed, 04 Aug 2010 17:12:00 +0000

The past Spring I took an order for a very large train cake for a child's birthday. The mother of this little girl has been a friend of mine since she was a very small child and she has become one of my best customers. Each year she has come up the most interesting ideas for her children birthdays. This year was to recreate the train from the Disney TV show Choo Choo Soul Train.

The cake design is 100 % edible, with the exception of the wheels. All the accessories are edible with the exception of some of the little plaques and the billboard for the train station.

This project was labor intensive it is not the type of cake for a beginner to take on. .From the beginning, drawing out the diagram, to putting on the accessories I logged 32 hours. I documented some of the process in photos (below) and of course the finished product.

SUPPLIES NEEDED:

large loaf pan 14" X 5" (batter capacity is 8 cups)
cake board 44"X36" (very sturdy and covered) If using cardboard you would need at least 4 layers.I should have used plywood.
wooden dowels to hold wheels in place
small soft bristle paintbrushes (2 or 3 different sizes)
airbrush (instead of airbrush you can use metal colored dust and paint it on)
gold airbrush color
silver airbrush color
rolling pin

Edible necessities:

4 baked loaf cakes
6 lbs butter cream icing
5 lbs fondant
M & M's
chocolate chips or chunk chocolate pieces for dirt
black licorice twists
blue food paste
red food paste
yellow food paste
black food paste
corn starch for dusting the fondant

Keep on Baking!!! Fondly, DCRose

Wordless Wednesday! Choo Choo train cake style!

noreply@blogger.com (Rose Gianopoulos) — Wed, 04 Aug 2010 17:10:00 +0000

I did this cake this past Spring. It was very labor intensive: over 34 hours of work went into completing this cake. Well worth it though! (60 servings)

Keep on Baking!!! Fondly, DCRose

Sweet 16 Tipsy TurveyTea Cups birthday cake.

noreply@blogger.com (Rose Gianopoulos) — Wed, 28 Jul 2010 22:09:00 +0000

The supplies that you will need to make this cake:
• 9 x 13 cake pan
• 1 1/2 cake batters
• 3 pound batch of butter cream icing
• four or five different pastel colors
• 1/4 inch soft paintbrush
• black food coloring
• copy of Tipsy Turvey Tea Cup cake from any image search on computer
• long needle or a hat pin
• 6 pastry bags
• Tip number three
• 5 Tips number 32
• edible glitter
pearl dusting powder
gold dusting powder

Instructions
• bake cake and let cool
• make butter cream icing
• Frost cake smooth
• let crust form on cake about 25 minutes
• with the remainder of the butter cream icing, separate into bowls to make various pastel colors
• Place picture on dried iced cake
• using sharp needle poke hole in the picture so that when the photo is lifted off the cake you will see the outline of the design.
• Using pastry bag and Tip number three outline the design with black icing
• fill in the teacups with the various pastel icings, using pastry bags and Tip number 32, then smooth with hot water and soft paintbrush
* Now go over the edges of the cups, dish and hat with alternating gold dust, silver dust. Applied with paintbrushes
• finish off by dusting white edible glitter all over teacups
You can buy a Sweet 16 pick to insert into cake or you can make one from fondant. Then write your message on the cake and you are done.

A wonderful new find if you need favors!

noreply@blogger.com (Rose Gianopoulos) — Mon, 26 Jul 2010 14:25:00 +0000

I was contacted by a young lady asking to exchange links. I just had the pleasure of visiting her site and was pleased with the unique and beautiful favors that she is offering. If you are in the market for favors, please stop by and check her out. You will be very happy that you did.
http://www.ellasweddingfavors.com/

GREAT PROJECT FOR THE HOLIDAYS GETTING PREPARED

noreply@blogger.com (Rose Gianopoulos) — Sun, 25 Jul 2010 15:50:00 +0000

Family Fun

Polar Bear Cubcakes
From FamilyFun Magazine

Polar Bear Cubcakes

Ingredients

* Light-colored cupcakes, 1 regular and 3 mini
* White frosting
* Shredded coconut

* 3 large and 2 small white gumdrops
* Chocolate chips, 4 regular and 4 mini

Instructions

First, frost the top, sides, and bottoms of both a regular-size cupcake and a mini cupcake with white frosting. For each cupcake, frost the bottom first; then use a fork stuck into the bottom to hold the cupcake while you frost the rest of it.

Step 2 Roll the cupcakes in shredded coconut; then, working on waxed paper, set the cupcakes on their sides with the top of the smaller cupcake stuck to the bottom of the larger one to form the bear's head.

Add 2 horizontal slices from a large white gumdrop for ears, a Junior Mint candy for a nose, and 2 chocolate chips for eyes. For each cub, frost a mini cupcake and a large gumdrop, then roll them in coconut and arrange them on their sides as shown. Add 2 horizontal slices from a small white gumdrop for ears, a chocolate chip nose, and 2 mini chocolate chip eyes.