CakeJournal | How to make beautiful cakes, sweet cupcakes and delicious cookies

How to make a shoe box cake decoration

Beth — Fri, 24 May 2013 10:00:07 +0000

This is a neat little method for making shoe boxes, which look great in piles on top of fashion-inspired cakes or as cupcake decorations. They can be made using any size of rectangular cutter and can also be adapted to make present boxes by using a square cutter and adding a little bow on top. This is what I used: 1:1 ratio flower paste:sugarpaste or your chosen modelling paste Flower paste Gel paste in your chosen colour (I chose Sugarflair Extra Red) Non-stick board Foam mat Rolling pin Sharp knife Ball tool Rectangular cutter (mine was 3 cm long) Edible pen or edible food colour for painting (your choice of colour, so long as it stands out against the colour of your modelling paste) Paintbrush and water or alcohol for sticking Step 1: Mix the modelling paste to the colour you would like your shoe box to be. I chose a bright red colour. The amount that you require will depend on the size of boxes you are making. For my 3 cm rectangular cutter, this is enough for about half a dozen shoe boxes. Step 2: Roll the modelling paste out to a thick, even layer. For a good [...]

How to make rose meringues

Gillian — Tue, 21 May 2013 10:55:34 +0000

These pretty rose meringues not only look and taste great, but they are also fat free and are only 50 calories (approx) per meringue….. Perfect for serving on any occasion and guilt free! They can be dressed with fruit, cream or buttercream and will always go down exceedingly well with your guests. They are great for vegetarians and those on a lactose free diet.* (*provided no dairy cream added….. Subsitute dairy for soya or buttercream for dairy butter alternatives, such as vegetable shortening, e.g. Trex in the UK or Crisco in the USA). This is what I use: 4 egg whites 225 g caster sugar Food colouring gels or pastes (NOT LIQUID). I have used Wilton purple and and Wilton rose. Half a teaspoon of flavouring such as vanilla, rose, or my personal favourite, almond extract. (Optional) Grease proof paper Food colouring pen Mixing bowls 2 large baking trays/cookie trays Piping bags 2 piping nozzles/tips (one large star, e.g. Wilton 1M or Kaiser and one 13mm round tip) Spatula Small palette knife Electric mixer (or hand held mixer) Round 7.5cm cookie cutter Preheat your oven to 150 c/Gas mark 2. Step 1. Begin by making sure that all your bowls and utensils [...]

How to make tulip cookies

Abeer — Thu, 16 May 2013 10:47:13 +0000

In today’s tutorial…I will show you how to make the simplest tulips ever, using the most basic tools. This tutorial is also very versatile because you can use these same instructions to make decorated cookies like I did OR use them to make cupcake toppers. This is what I used: Orange flavored sugar cookies (Diameter: approximately 3 inches) Yellow fondant Bright pink or red fondant Green fondant Corn syrup or royal icing Powdered sugar for dusting work surface Rolling pin Smallest heart cutter from the Wilton heart cutter set Circle cutter (Diameter: approximately 3 inches) Toothpicks Paintbrush Knife Step 1: Roll out yellow fondant. Use a circle cutter to cut out a yellow piece. The cutter should be the same size as your cookie. Step 2: Brush a thin coat of corn syrup on top of your cookie. Step 3: Gently, place the yellow circle piece on top of this cookie. Press lightly with your fingers until it sticks into place. Keep aside and move on to the next step. Step 4: Roll out some bright pink fondant. Use the heart cutter to cut out heart pieces. Step 5: Use your knife to cut each heart piece in half. They [...]

How to make a flower owl cake topper

Renee — Mon, 13 May 2013 08:01:30 +0000

I’ve loved owls since I was a little girl so I can’t get enough of the recent trend in cake decorating. When designing this cake topper, I kept it simple using only a couple of tools including a flower cutter for the eyes and wings. Previous posts explored methods for making flat cake decorations out of chocolate, buttercream and fondant, so this is a good opportunity to start exploring 3-D cake decorations. This is what I used: Flat work surface Corn starch Small rolling pin Fondant smoother Water pen Flower cookie cutter (1.5 inch size) Wilton #12 piping tip Fondant in brown, yellow, blue, pink and orange Not pictured: Fondant cutter Plastic Wrap Step1: Choose a base color for your owl and roll it into a large smooth ball around the size of a fist. Step 2: Using the palm of one hand and a fondant smoother in the other hand, rotate your fondant in a circular motion while smoothing it upward. The goal it to create a tall oval for the owl’s body. The shape should have a flat bottom. Step 3: Rotate and smooth your fondant until you achieve this shape. Step 4: Use your small rolling pin to [...]

How to make a modeling chocolate basket

Abeer — Mon, 06 May 2013 10:39:05 +0000

I recently started playing with modeling chocolate and honestly, I can’t believe I didn’t work with it sooner. It’s tastes really good… just like Tootise rolls (YUM!). It also hardens at room temperature but doesn’t taste chalky like gum paste, which is just awesome! I used it to make this cute basket. You can use this as a cake topper and fill it with whatever you like… candies, flowers, fruits, nuts! NOTES: -I made this basket with modeling chocolate rather than fondant or gum paste because I don’t need to color modeling chocolate since it’s already brown. That saves me time! - Many people complain their modeling chocolate is “crumbly.” If that’s the case, add 1 tsp of corn syrup and knead it into your modeling chocolate. You may have to add a little more until you are satisfied with the consistency and texture. - Don’t knead your modeling chocolate too much. The warmth of your hands causes it to become very oily. This is what I used: Modeling chocolate (I used milk chocolate candy melts to make mine) Lollipop sticks or thin pretzel rods A small drinking glass without any curves Wax paper Melted chocolate Large circle cutter from the [...]

How to make a tractor cake topper

Rose — Fri, 03 May 2013 08:49:08 +0000

Today I’d like to share with you how to make a Tractor Cake Topper. This easy cake topper is perfect for farm/barn themed cakes and can be changed as needed to match your party decor! For my cake, I made a little red tractor that will sit on a blue and green cake. You can change up the colors as needed. Here’s what you’ll need: Blue, red, black, white and yellow fondant (white not pictured) Sharp knife Small rolling pin Tylose Small round cookie cutters Tylose Glue or Water & a Paint brush Small Wire Ball Tool Step 1: Dust your work surface with Tylose powder. I chose to work on an upside down 8″ pan because that’s the size cake I was putting the tractor on and I wanted to be sure to make it the proper size. Take a ball of blue fondant and cut/shape it into a “base” for the tractor. You want it slightly smaller than the tractor you plan to make. I used blue because I initially planned to put the tractor on blue fondant (I ended up putting it on green but it wasn’t very noticeable). Use whatever color you’d like to match the [...]

Decadent chocolate ganache cake

Gillian — Tue, 30 Apr 2013 10:05:38 +0000

This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn’t be easier to make. This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups) margarine or softened butter 7 eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6″ cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]

Oreo cookies and cream filling

Rose — Sat, 27 Apr 2013 07:01:01 +0000

This filling is one of my most requested for cakes and cupcakes. It’s also a recipe that I’ve been promising to post for ages and I just always forget to snap some good pics! So I finally made it, I measured all of my ingredients (I don’t always measure everything), I taste tested (of course) and now I’m sharing! If you love cookies and cream, you’re going to love this. I’ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful. I like to pair it with cream cheese frosting, but vanilla or chocolate work well too! Here’s the recipe: Oreo Cookies & Cream Filling 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp) 4 oz. salted butter, at room temperature (1 stick) 1 teaspoon vanilla 2 cups powdered sugar 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work! 1-2 tablespoons heavy cream, as needed Step 1: Cream together the cream cheese, butter, and vanilla until smooth. Step 2: Mix in the powdered sugar until smooth. Step 3: Fold in the crushed cookies. Step 4: Use [...]

How to make sugar cookies with owl motif

Louise — Wed, 24 Apr 2013 13:51:53 +0000

Inspired by the Christening cake that I made back in 2011 I decided to make a tutorial for some sugar cookies decorated with a sweet fondant owl motif. Wrapped in a cellophane treat bag they would be a perfect favor for a baby shower. They are super easy to make with only very few tools required. I hope you will enjoy it! This is what I use: Round baked sugar cookies (size: 3 7/16″-88mm) Remember that you need to use the same size of cutter for the white fondant disc on top of the cookie Rolled Fondant icing, white Gel paste colors in your color scheme (I used: Pink, Sky blue, Brown & Electric green) Egg shaped cookie cutter (2 1/2″- 50/60mm) Round cutter (1 1/2″- 38mm) Small heart cutter (I used a heart cutter from a PME set) Alternative use heart shaped sprinkles. Two sizes of round piping tips. (I just looked through my round piping tips and found what I could use for the eyes) Corn syrup + a small brush Cornstarch dusting bag To prevent the fondant from sticking to your workboard Rolling pin Step 1: Roll out some white rolled fondant. Use the same cutter as [...]

Gluten free chocolate cupcake recipe

Diane — Mon, 22 Apr 2013 10:44:53 +0000

I often get asked if I can make a cake or cupcakes that does not have any wheat in it. After a lot of trial and error I have come up with this recipe that I am going to share with you. I have been told by my clients that these gluten free chocolate cupcakes taste just like a regular chocolate cupcake. I have even been told that when clients have served these cupcakes to their guests, their guests did not even know that these were gluten free. So why not give this simple recipe a try??!! Chocolate Gluten Free Recipe * please note this recipe will make 24 cupcakes or a double layer 9″round cake * Preheat oven to 350° F (180° C) Cake Ingredients: 1/2 cup of tapioca flour 1/2 cup of sorghum flour 1/2 cup of white rice flour 1 1/2 tsp of xanthan gum 1 cup of cocoa powder 1 tsp of baking soda 2 tsp of baking powder 1 cup of brown sugar 1 cup of white granular sugar 3/4 cup of salted butter (softened) 3 large eggs (room temperature) 2 large egg yolks (room temperature) 3 tsp of vanilla extract 1 1/2 cups of [...]

Craftsy review – Piece of cake by Colette Peters

Louise — Fri, 19 Apr 2013 10:22:34 +0000

I have always admired Colette Peters and her incredible whimsical work with cakes. So I was indeed thrilled when I found out that Colette are now working together with Craftsy. Here you can enroll her Craftsy class:Piece of cake. A class filled with Colettes signature whimsical style. You will learn not only to make an impressive five tier cake but you will also learn different cake decorating techniques as well. I enrolled the class and though I may not make the entire cake, I learned so many great techniques and tips that I can use for other cake projects. A really great tip that Colette shows in the class is how to easily figure out how many stripes you need to make around a cake. You simply use adding machine paper and fold it into the number of stripes that you want and use the paper strip as a template on where to add the stripes. So genius! Other great techniques in the class are: quilting, inlay and curlicues. Colette also shows you, how to carve a cake so that it get a curved shape. You will learn how to make beautifull laced gum paste plates, ribbon roses, drapes, sweet [...]

How to make baby shoes

Abeer — Wed, 17 Apr 2013 10:13:26 +0000

About 6 months ago, I tried to make fondant baby shoes for the first time and it ended in a complete disaster! lol However, I learnt from those mistakes and I am now very excited to share the perfect template and tutorial for making these cute baby sneakers You can make them in any color you like and these shoes are perfect as cake toppers for baby showers or any baby event. This is what I used: Rolling pin Dark green 50/50 OR gum paste (please read the note below) Light green 50/50 OR gum paste (please read the note below) Shortening Wilton’s tip#3 Quilting tool (to create stitch marks) Knife Fondant cutter or pastry cutter (preferably with a small wheel) Gum paste glue or corn syrup (I used corn syrup) Templates (Please print them from Step 1) Paintbrush Wax paper or parchment paper Clay extruder Cotton balls Large circle cutter from the Wilton circle cutter set Small shot glass or a small bottle Toothpicks Scissors NOTE: I prefer using 50/50 to make these shoes because it does not dry as fast as gum paste. Sometimes, I even make 70/30 (70% gum paste and 30% fondant). Using 50/50 or 70/30 [...]

How to make a fondant puzzle plaque

Renee — Wed, 10 Apr 2013 10:21:28 +0000

In previous posts, we explored making cake decorations from chocolate and buttercream. Now let’s talk about my favorite material for cake decorations: fondant! As opposed to those other materials, fondant is not as messy to work with. It does not require piping bags or tips. Decorations can be made far in advance and will stay good for a long time if stored in a cool dark place, like a cake box. Fondant is also very forgiving. If you make a mistake, you can just smash it up and start over. When I started working with fondant, the first types of decorations I attempted were flat decorations, like the puzzle plaque. It’s fairly easy to turn any character, logo or design into a fondant puzzle plaque. Here’s how: This is what I used: Work mat Colored fondant Corn starch Rolling pin Printed image Parchment paper Fine tip marker Scissors Exacto knife Small brush and water Optional items, specific to my image: Black edible marker (for eyes) Pink petal dust (for cheeks) Royal icing (for rain drops and accents) Impression mat (for bathtub design) Small petal tip (for scale impressions) Step 1: Sketch or print your image to the scale of your cake. I sketched this ‘April showers [...]

How to make easy Spring flower Cake Pops

Rose — Sun, 07 Apr 2013 03:54:30 +0000

Happy Spring!! I want to start by telling you how I was inspired to do this bouquet of Spring Flower Cake Pops. Then I’ll tell you how to make them! You see, I’ve always loved abstract art and particularly “pop art”. So I had an idea to do these cake pops which were partially inspired by a painting of abstract flowers or “pop art”. And I thought it was even better that my cake “pops” were based on “pop” art flowers! Isn’t that a fun play on words? Pop Art Spring Flower Cake Pops? No? Too much? Oh well Here’s what you’ll need to make these simple flower cake pops: Cake Ball Dough rolled into balls (about 1.25 inches) Yellow Candy Melts (or white chocolate colored yellow) Lollipop Sticks Flower Forming Cups Small Rolling Pin Flower Shaped Cookie Cutter Tylose Powder White fondant Small Paint Brush (not pictured) White Sanding Sugar (optional) Step 1: Dip your cake pop stick into the melted chocolate and insert it into the cake ball. Step 2: Dip the entire cake pop into the chocolate until well coated. Step 3 Tap the hand holding the cake pop stick until all the excess chocolate [...]

Chocolate oreo cake with fresh strawberries

Abeer — Wed, 03 Apr 2013 08:06:00 +0000

I haven’t met a person yet who does not like Oreo cookies. Have you? They are one of my favorite cookies…hehe. A few weeks ago, I played around with my chocolate cake recipe and created a chocolate oreo cake recipe. This cake is phenomenal. I cannot even begin to describe all this “deliciousness” without my mouth watering…lol. I paired this cake with chocolate oreo buttercream frosting and fresh strawberries…YUM! This recipe will make a single 8×3 round cake. Chocolate oreo cake: 2 cups unbleached all-purpose flour 2 1/4 cups sugar 1/2 cup powdered oreo cookies (Separate the oreos and throw the “non-creamy” sides in a blender until you have a powdered form) 1/2 cup unsweetened cocoa powder 1/2 cup light olive oil 2 large eggs 1 cup full fat milk 1 cup water 2 tbsp vanilla extract 1 1/2 tsp baking powder 1 1/2 tsp baking soda A pinch of cinnamon powder Step 1: In a deep bowl, add flour, cocoa powder, powdered oreo cookies, sugar, oil, vanilla extract, eggs, milk, cinnamon powder, baking powder, baking soda and mix everything. Step 2: Add hot water. I usually microwave it in the microwave for 2 minutes. Step 3: Mix everything until [...]

How to Make a Fondant Mermaid Cupcake Topper

Aikko — Fri, 29 Mar 2013 11:29:29 +0000

Hi everyone! For my first ever Cake Journal post, I thought of showing you how to make a mermaid cupcake topper. You see, it’s almost summer here in the Philippines so what better way to welcome the season than making some mermaid toppers (well… aside from going to the beach, that is). Here’s the tutorial, hope you would find it helpful, everyone! This is what I use: Fondant/Marshmallow Fondant (an alternative is to use gum paste) in flesh-tone, brown, yellow, pink, teal and turqouise Ball tools (in two smallest sizes) Half moon tool Shell modelling tool Fondant round cutter (about an inch in diameter) Pearl dragees Small heart cutter or plunger Small round piping tip (#7) Rolling pin Brown gel paste Small white sprinkles Luster dust in emerald (optional) Tylo glue (here’s how to make it) Fondant smoother Knife Cocktail sticks Brushes (one fine for the face details and one for attaching fondant together) Step 1: Shape teal fondant into a cone. Set it down and press it flat using a fondant smoother. With the knife, make two indents and bend the narrow end towards the right. This will be the mermaid’s tail. Step 2: Make five indents near the [...]

How to make a Vintage Bird Cage cupcake

Gillian — Wed, 27 Mar 2013 11:13:35 +0000

As spring approaches so does the wedding season and afternoon teas on the patio. So what could be more perfect than these cupcakes? Vintage bird cages are all the rage at the moment whether it be wall paper, table decor or cake! Here’s how to make one. Here’s what you will need: Coloured fondant icing Bowl of non-coloured buttercream (not pictured) Cupcakes (pictured below) Large circular pastry cutter (size depends on your cupcake size, so you will have to play around to find the size to fit yours) Green food colouring Toothpick Spatula Small bag white royal icing with a round tip (I used a Wilton no. 4 tip) Small bag of green royal icing with a very small leaf tip (I used a Wilton no. 65 tip) Parchment/greaseproof paper Step 1: Make and cook your cupcakes. Step 2. Add a large dollop of buttercream to the top and use the spatula to smooth into a dome shape. Then pop into the fridge for 15 minutes to set. (Do not be tempted to go to Step 3 without refrigerating first as the cream will be too soft and won’t hold its shape). Step 3. While your cupcakes are chilling in [...]

Lemon Chiffon layer cake recipe

Rose — Mon, 25 Mar 2013 11:36:40 +0000

I absolutely love spring and seeing all the new fresh fruit available! When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner! This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me. The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. I hope you’ll give it a try! Lemon Chiffon Layer Cake Preheat oven to 350° F (180° C) (3) 8″ round ungreased cake pans, lined with parchment Cake Ingredients: 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups granulated sugar, divided 1/2 cup vegetable or canola oil 6 large eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1-2 teaspoons lemon zest 1/2 teaspoon cream of tarter Filling: 2/3 cup lemon curd (homemade or store-bought) Frosting Ingredients: 1 1/2 cups heaving whipping cream 3 tablespoons granulated sugar 3 tablespoon of lemon curd For the frosting: Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. [...]

How to decorate a cake with edible icing sheets

Wynona — Fri, 22 Mar 2013 07:35:03 +0000

The vibrant designs on this cake were created using edible icing sheets, a very effective and easy decorative technique. Edible Icing Sheets are printed designs that can be applied to cakes, cookies, cupcakes and other desserts. The sheets are an actual layer of icing that bonds with buttercream, ganache, royal icing and fondant. You can purchase the sheets pre-printed or customised with your own design or photo. Here is what I used: Edible icing sheets (I provided the printer with the designs) Gum paste glue (made with gum paste and a little boiling water) Small paintbrush Small sharp scissors Paper punches Paper Guillotine or exacto knife and ruler A cake iced with fondant A gum paste tea cup and saucer Other gum paste decorations to finish Where I purchased the icing sheets: Since I live in Singapore, I had my designs printed by CuppyCakes. If you’re in the U.S., Ticings is a great store selling beautiful pre-printed designs. They also offer a custom service. Creating the designs I searched Etsy for ‘Floral’ and ‘Chevron Digital Paper’ and came across a shop called Digital Potpourri selling exactly what I had in mind. Once I received the designs via email, I then laid them out (repeated the [...]

How to make a bunny cake

Abeer — Tue, 19 Mar 2013 11:52:43 +0000

Do you guys remember the bunny toppers I made a few weeks ago? Well, I wanted to do something related to bunnies again coz honestly, they are TOO CUTE and great for Easter celebrations! Hehe. This time, I made a bunny cake! The cake is very simple to make and it’s perfect for anyone who is scared to use fondant or does not like fondant. The cake is covered in coconut to give the bunny a “furry” look and all the facial details are made with jelly candies…YUM! This is what I used: Shredded coconut (Not the toasted kind. It has to be white) Purple, red and green jelly candies (or you can use fondant in the same colors) White buttercream icing Spatula (to spread the icing all over your cake) Turntable Cake board (should be the same size as your cake) Rolling pin Granulated sugar (to prevent stickiness when working with jelly candies) Cardboard ears Scissors 2 popsicle sticks Round cake-6×3 (in any flavor) Black edible marker Step 1: Place your cake on a cakeboard. Now, place this cake on your turntable. Use a spatula to cover your cake in buttercream icing. Step 2: Cover your cake in shredded [...]

How to make an Easter chick cake

Beth — Sun, 17 Mar 2013 11:30:11 +0000

Spring is finally on its way and Easter is just around the corner, so this leads me to think about all the cute baby animals that we will soon be seeing. To celebrate, I have created a round Easter chick, which is a lot of fun to make and look at. You can also make it as simple or as detailed as you like, depending on how much time you have. This is what I used: Cake batter, enough for a 7″ round sponge cake Jam, buttercream and white chocolate ganache Ball tin (I used a 6″ diameter ball tin) Baking sheet Baking parchment and trex/butter to line the tins 3 x drinking straws plus scissors to trim Thin cake board, 1″ narrower than diameter of your cake Knives for cutting cake and icing, plus a palette knife Rolling pin and cornflour to dust work surface Orange and yellow fondant icing, plus a small amount of white for the eyes Small circle cutter and black edible pen for eyes Optional extras: large circle cutter for wings, leaf cutters for details Step 1: Grease and line the two halves of the ball tin. I find that a strip around the edge and [...]

How to make a frozen buttercream transfer

Renee — Thu, 14 Mar 2013 09:49:32 +0000

My favorite cakes to decorate are children’s birthday cakes, which often revolve around a theme or a favorite character. In my quest to figure out how to get these characters onto my cakes, I discovered the frozen buttercream transfer. The “FBCT” is a great method for transferring any image to the top of a buttercream cake. If you can trace, then you can make one! Tips for making a frozen buttercream transfer: Use an American buttercream recipe that has approximately 50/50 butter to shortening ratio. I’ve had good luck with this recipe by Peggy Does Cake. Search online for coloring page images to find clear designs. Place your transfer in the freezer for a minute in bewteen piping each color to keep outlines firm and strong. Make your transfer level so it will sit nicely when flipped onto your cake. If the back is not level, it may settle as it thaws. Make your transfer the day you are decorating or up to a week in advance and store it in the freezer. Use a crusting American buttercream (like the one referenced) so you can smooth the final transfer with a Viva paper towel. This is what I used: Flat work surface that will [...]

How to make carrot Cake Pops

Rose — Tue, 12 Mar 2013 08:55:02 +0000

With Easter just around the corner, my kids are already pulling our their plastic eggs and baskets and getting ready to celebrate! With that in mind, I wanted to come up with a fun, but easy cake pop that I could make with the kids for Easter… the result was Carrot Cake Pops! Wouldn’t they be a fun treat for the Easter Bunny to snack on? Here’s what you’ll need to make these adorable little treats: Cake Ball Dough, I colored mine orange! Orange Candy Melts (or white chocolate colored orange) Lollipop Sticks Small Squeeze Bottle with #2 or #3 Frosting Tip Xacto Knife Green Shoelace Candy (I used Twizzlers Green Apple Pull ‘n Peel Candy) Cone Shaped Cake Ball Mold (optional, mine came from mylittlecupcakepop.com) Now, let’s make some cake pops! Step 1: Shape your cake dough into carrot shapes! There are two ways to do this – by hand, or with a cone mold. To do it by hand, you’ll want to take a small ball of dough and roll it into an egg shape about the size of a walnut. Step 2: Roll out one end to a point for the bottom of the carrot. [...]

How to make a fondant Birdie

Diane — Sun, 10 Mar 2013 09:40:40 +0000

As spring time approaches so does the demand for fun, spring-themed cake and cupcake decorations. Using fondant or gumpaste is a great way to create such a fun decoration. Easy to make, large or small, I can teach you how to make a little birdie that will be a fun addition to your cake or cupcake. This is what I used: 50/50 mix of gumpaste and fondant (coloured pink, white, black and orange) Rolling pin Silicone mold with leaf petal (for the wings), I used this silicone mold set from Wilton Gum glue (tylose powder mixed with water) Cel stick Veining tool Step 1: Roll the pink fondant/ gumpaste mix into a oblong shape about the size of a plum. I prefer to use a 50/50 mix because the gumpaste dries quicker and firm but the fondant gives you more time to work without having to worrying about the gumpaste drying out on you before you have finished sculpting. Step 2: Using your thumb and index finger, press the end of one side of the oblong shape. This will create a flat edge to one side of the oblong shape. Using your thumb and index finger you can continue to smooth out the flat edge creating a tail for the [...]

How to make gum paste pansies

Abeer — Thu, 07 Mar 2013 07:20:19 +0000

One of my favorite things about Spring is seeing flowers bloom. Maybe it has something to do with my background in Botany but I find all the colors and intricate details of flowers fascinating! Pansies are one of my favorite flowers. They are so colorful and pretty I will show you how to make gumpaste pansies today. My technique is very simple with no fancy cutters or expensive tools. This is what I used: Yellow gum paste Dark purple gum paste Light purple gum paste Black edible marker with a fine tip Blue or purple petal dust Paintbrush Gum paste glue or corn syrup Foam mat Balling fondant tool to thin out each petal Leaf veiner (I ordered a set of these from Ebay for very cheap) Flower forming cups (I used Wilton’s large size) Roling pin Medium heart cutter from the Wilton heart cutter set Medium oval cutter from the Wilton oval cutter set Powdered sugar to dust your work area Note: My tutorial will show you how to make a yellow pansy with shades of blue, using petal dust. However, you can also use purple and yellow gum paste petals to make your pansies. If you look at my pictures [...]

Hummingbird Cupcake Recipe

Wynona — Tue, 05 Mar 2013 07:28:01 +0000

This is my favourite cupcake recipe. Amazingly moist, with beautiful tropical flavours from the pineapple, banana and coconut. The passionfruit in the icing gives it some tartness which cuts the richness of the cream cheese. Every time I make it, I am asked for the recipe so I thought I would share it here. Enjoy! Please note, I have included the recipe here with and without photos for printing. Makes 12 cupcakes or a 10″ round cake 2 cups plain flour 1 1/2 cups sugar 2 teaspoons bicarbomate of soda 1 teaspoon ground cinnamon 1/2 cup vegetable or canola oil 1/2 cup apple sauce 3 eggs, lightly beaten 2 teaspoons vanilla essence 2 mashed bananas (medium size) 1 grated carrot 1 cup desiccated coconut or sweetened shredded coconut 3/4 cup canned pineapple chunks or rings drained, cut into small pieces Cream cheese icing 250 g cream cheese room temp 100 g butter room temp 120g icing sugar sifted Juice of 2 passionfruit Shredded fresh coconut topping. If unavailable, use dessicated coconut or sweetened shredded coconut. Directions: Preheat oven to 180 degrees celcius. Sift flour into a large bowl with sugar, bicarb soda and cinnamon. In a separate bowl, mix oil, apple sauce, eggs, mashed [...]

CakeJournal class in London

Louise — Sun, 03 Mar 2013 10:32:32 +0000

It is with great excitement that I can share with you that I will be teaching a 2 day class in June at Fair Cake in London. I will be teaching my signature 3 tier Celebration cupcake cake. A cake that have been favoured by many through out the cake community since I made it back in 2008. I will be teaching you how to make this sweet cake and learn you how to make all the decorations, covering and stacking the tiers and last but not least show you how to make the cupcake with the cherry on top. For complete information about my cake class, please visit Fair Cake – Celebration cupcake class. Hope to see you in June Happy Caking! Louise

How to make a flower pot cupcake

Gillian — Mon, 25 Feb 2013 06:50:03 +0000

With Mothers day approaching I thought I would show you how to make a flower pot cupcake. This is what I used: Silicone flower pot cases (these ones were purchased in Lakeland) Buttercream Glass of water Paint brush Rolling pin Some coloured fondant, I have used, red, yellow and lilac Green food colouring gel and a toothpick for adding colour Medium rose petal cutter Medium and small blossom flower cutter Bow (optional) Edible rice paper butterfly (optional) Step 1: Using your cupcake recipe, make up the batter and fill the pots half to three-quarters full and bake in the oven. Remove and leave to cool Step 2: Colour the buttercream green, by dipping a cocktail stick in the food gel colour and adding to the buttercream and mix well. Step 3: Using a spatula, thickly cover the top with green buttercream. (You could pipe a swirl if you prefer). Once finished it should look like this: Step 4: Roll out some red fondant and cut out rose flower petals with the rose cutter. Make a cone shape for the centre of the rose, (this should be approximately half the size of the cut out rose). Step 5: Add a little water to [...]

How to make Easter egg nests and chick

Wynona — Fri, 22 Feb 2013 05:35:37 +0000

I’m going to show you how to dress up your cupcakes this Easter with these darling toppers. The kids (and adults) will love them! You can make them well in advance since they will keep for weeks/months. Store them in a breathable box or container away from humidity and pests – a ordinary cake box is usually sufficient. This is what I used: Rolled fondant in various colours for the eggs Rolled fondant in yellow for chick White fondant for egg Brown fondant for nests Orange/red fondant for beak (gum paste may be used instead of fondant) Extruder with the disc insert as pictured below Rolling pin Circle cutter or any shape Knife or scissors to cut fondant from extruder Flower form cups, enough for the amount of toppers you are making (or rotate once the nests are dried) Small paint brushes Edible ink pen (optional) to decorate eggs Luster dust (optional) to decorate eggs Gum paste glue, made with gum paste and boiling water (optional as you can just use plain water, but glue is stronger) Tylose powder – add a little to the fondant to help it dry harder. Not much is needed, for example a handful of [...]

How to make an Easter bunny topper

Abeer — Wed, 20 Feb 2013 07:50:04 +0000

My favorite animal is a bunny. Growing up, I even had one as a pet … a pretty white rabbit. That little cutie was the inspiration behind today’s post. Obviously, my little pet bunny wasn’t blue but I would have loved to paint him blue if my mom had allowed me …hehe. These bunny toppers can be made in any color you want and can be used to decorate cakes or cupcakes. They would also be great for decorating your Easter treats This is what I used: Light blue 50/50 (or you can use fondant but that will take longer to dry) Pink 50/50 (or you can use fondant but that will take longer to dry) Lollipop sticks Melted chocolate to stick the bunny to the lollipop stick Paintbrush Small cup of water Large heart cutter (from the Wilton heart cutter set) Large circle cutter (from the Wilton circle cutter set) Smallest circle cutter (from the Wilton circle cutter set) Smallest oval cutter (from the Wilton oval cutter set) Toothpick Knife Rolling pin Cornstarch or powdered sugar for dusting your work area Black edible marker Round confetti sprinkles (for the eyes) Step 1: Roll out the light blue fondant. Use [...]

How to make bumble bee cupcake toppers

Rose — Mon, 18 Feb 2013 07:18:51 +0000

I’m so excited to be here at CakeJournal sharing our love of cake! I recently made a cake for a Twins Baby Gender Reveal Party and the them was “What Will They Bee?” When I got that order, it occurred to me that I had never made any bees for a cake, so I thought it would be a great opportunity to learn… and share! This is what I use: Yellow, Black and White Fondant (or gum paste) Extruder Water (or sugar glue would work perfectly) Small brush Xacto Knife Small Rolling Pin Miniature Heart Cutter Black Food Marker #12 Wilton Frosting Tip (or other tool to make half circle indention for the smile) 1/2″ Dowel Rod 6″ wires Coffee Straws (not pictured) Once you have everything gathered, it’s time to get started. Step 1: First up, you’ll want to get a ball of fondant that’s just over half an inch in diameter. I used my #12 tip to give you an idea of the size I used. Step 2: To make the bee’s body, shape that ball into a tear drop. I use my pointer finger to roll it on my mat to flatten out the one end and get [...]

How to make a chocolate transfer

Renee — Sat, 16 Feb 2013 08:53:32 +0000

When I discovered cake decorating, one of the first books I fell in love with was The Whimsical Bakehouse – Fun-to-Make Cakes That Taste as Good as They Look by Liv Hansen and Kaye Hansen. One of the techniques covered in the book is how to make chocolate transfers. These edible decorations can be made weeks in advance. They can be made large for an impressive cake topper or small for a fun cupcake topper. The fluidity of the chocolate lends itself to fine-line designs that can be hard to replicate in other ways. You should know these basic tips before working with chocolate: Do not get any water in the chocolate because it will make it seize. Because of the water issue, you cannot use gel food colors in chocolate. Instead, you must use candy colors, which are oil-based. Follow the directions to heat your chocolate in the microwave in short intervals. It burns easily. You must print a “mirror image” of your design. This is especially important if there is wording on your design. You may store chocolate transfers for up to a month in a cool place. Use an airtight container. This is what I used: Large flat cookie sheet [...]

Pink cake for Valentine’s Day

Louise — Thu, 14 Feb 2013 20:53:12 +0000

I knew excactly how this years Valentine’s Day cake should look and taste….Pink meringue vanilla frosting together with a chocolate chip cake! It’s one of my favourite flavor combinations. Normally I use a vanilla buttercream for the filling but today I decided to add two layers of meringue frosting instead. Double pink fluff! I used my small off set spatular to spread on the frosting. A generously amount of pink sugar pearls and non-parelis sprinkled on top and small pink gum paste cut out hearts to embellish the side of the cake. All of this pink sweetness is finished off with a little paper heart topper on the top of the cake! Happy Valentine’s Day to all the lovely readers of CakeJournal! Happy Caking! Louise

How to make Valentine’s Day cookies

Gillian — Thu, 07 Feb 2013 13:28:23 +0000

With Valentine’s Day approaching, I thought I would show you how to make a collection of themed cookies. With so many girly options about, this is one for the boys! Boxer shorts and tees! This is what I used: Cookie dough Large rolling pin Cutters: Heart, Rectangle (6.5 x 4.5 cm) Baby Grow (though you can use a t-shirt cutter if you have one). Coloured fondant – Red, White & Black Royal icing Gel or liquid colours (I have used Wilton Red Red and Wilton Black) Glass of water Paintbrush Pastry brush Small sharp knife Small rolling pin. Step 1: Roll out the cookie dough and using the cutters, cut out hearts, rectangles and baby grows (or t-shirts if you have a t-shirt cutter). Then cut a small triangle from the rectangle (longest side). Then cut the bottom part of the baby grow, as in the picture below. Step 2: Then taking the rectangles (boxer shorts), use your thumb and forefinger to gently squeeze in to make waist as seen below. Then put both the boxer shorts, t-shirts and heart cut-outs onto a baking sheet and bake in the oven. Step 3: Once cooked, Roll out some red fondant and [...]

How to make a doll face mold

Wynona — Tue, 05 Feb 2013 14:57:04 +0000

Hi all! For my first tutorial on CakeJournal I thought it would be useful to show you how to make a face mold from a doll. Of course, you can buy molds but some are quite expensive. Instead, you can easily make a mold with just gum paste, tylose powder, shortening and a doll head. Here’s what I used: For the mold… Gum paste Tylose powder Shortening Doll – needs to be quite a firm one For the finished and decorated fondant head… Fondant in skin tone for head Fondant in white for the eyes Fondant in blue for the eyes Tylose powder Rolling pin Circle cutter Gum paste tools Small paint brush Edible ink pen Pink petal dust Red or pink food colouring Half teaspoon of pure alcohol (such as vodka or gin) or lemon extract Making the mold, Step 1. Knead a small handful of gum paste to soften it. Add approximately 2 teaspoons of tylose powder and knead well into the gum paste. The powder makes the gum paste extra hard once dried. Making the mold, Step 2. Shape it into a ball. Make sure one side of your gum paste, where you will place the doll face, is crease free. [...]

How to make heart shaped fantasy flowers

Abeer — Sun, 03 Feb 2013 08:10:59 +0000

When I think of Valentine’s Day cakes, this is what pops into my mind: shades of pink and red, lots of hearts and romantic flowers. Even though I like those ideas, I wanted to make something different and exciting this year. So, for this Valentine’s Day cake, I went with a purple and green theme (since purple is so popular these days) and I used a heart shaped cutter to make cute fantasy flowers. These flowers may look challenging but honestly, they are VERY easy to make This is what I used: Purple fondant or gumpaste or 50/50 (I prefer using 50/50) Green fondant or gumpaste or 50/50 (I prefer using 50/50) Medium and large circle cookie cutters (from Wilton’s Circle cutter set) Small heart shaped cookie cutter (from Wilton’s heart cutter set) Water and paintbrush Shortening Cornstarch or powdered sugar for dusting your work area Wax paper Rolling pin Gum paste glue (to stick the final flowers onto your cake) 2 small flower forming cups (I use the Wilton brand) 2 medium flower forming cups (I use the Wilton brand) Step 1: Cover your work area with cornstarch or powdered sugar and roll out your fondant or gum paste [...]

How to make a heart-shaped ruffled rose

Beth — Thu, 31 Jan 2013 04:18:36 +0000

It’s almost Valentine’s Day and to celebrate,. I thought I would show you how to make a beautifully romantic ruffled rose with a subtle difference: it is in the shape of a heart! These pretty little decorations can be used as cupcake toppers, placed around the sides of an iced cake or supported by a straw or skewer and used as a cake topper. This is what I used: Pale pink fondant (you may want to add a bit of Tylo powder or gum tragacanth to give it a little extra strength, or use gum paste or fondant blended with flower paste if your roses will be for decoration rather than eating) Heart-shaped cookie cutter Round cutter of a similar size to the heart Rolling pin Sharp knife Ball tool Veining tool or similar Sponge mat Paintbrush and water Cake of your choice (I chose to make cupcakes in pink cases to match the pink roses) Step 1: Roll out the fondant to approximately 3 mm thick and cut out circles and heart shapes. You will need two circles for every heart. Step 2: Place the hearts on a foam mat and gently soften and smooth the edges with your [...]

Halloween party 2012

Louise — Sun, 28 Oct 2012 17:42:21 +0000

I have been busy with the preperations for this years Halloween party and I just wanted to share some of the photos with you. My daughters class were invited (she’s in fifth grade) and the menu was: Witches brew, Batwings, Frankenpizza, Broomsticks, Poison cake, Dead finger cookies and bloody cupcakes. My daughter and I had also made a Bat Pinata filled with treat bags. This was a big hit and they all requested a pumpkin pinata next year……. Let me show you some photos! The garage were decorated with crepe paper garlands, and lots of flying bats. Bats flying over the buffet table. The wall were decorated with cobwebs and spiders. My favorite Halloween prop….a cage with two rats. The Windows were decorated with real cobwebs and draped cheesecloth. We had two tables where the kids would sit while they were eating. Later we removed the tables so they could dance. My cabinet of horror. The kids thought that this was really gross. I had filled old bottles with tinted water and the jar with intestines is just noodles. This year I had also bought props like a brain and a cut off hand. No Halloween without a Jack O [...]

Vintage Halloween cake

Louise — Wed, 17 Oct 2012 18:06:41 +0000

When I got the chance to buy some paper straws I just knew what I would make…..cake bunting! So I decided to make a vintage style Halloween cake decorated with cake bunting and in the colors: white, black and orange (my favorite colors for Halloween) Inside, is a chocolate cake filled with vanilla bean buttercream. I have covered it with a white meringue frosting (I just used the meringue part from the Italian Meringue Buttercream recipe) which goes so well with chocolate cake. I used a spatular to spread on the frosting… love this technique since it don’t have to be super perfect. The small pumpkins is made out of fondant, that I have kneaded with a little Tylo powder (GumTex). This helps the fondant to hold the shape and prevent it from getting soft to quickly when placed in the frosting. I made the stems and vines out of wire covered with floral tape (should be removed if the pumpkins will be eaten). I twisted the “wines” around a pencil to make them curly. For the cake bunting I painted two wooden beads with black acrylic paint and hot glued them to the paper straws. Then I tied the [...]

Cake with fall leaves

Louise — Tue, 09 Oct 2012 11:28:20 +0000

I have made this fall inspired cake for a reception I went to. The leaves were painted with powdered food colors mixed with clear alcohol in beautiful fall colors. I also made some red berries and some very simply brown mice to adorn the cake. All decorations are made in gum paste. Last time I made a cake with this design was 6 years agoe for my 30th Birthday. Back then the cake looked like this: I have another Birthday cake (my own) comming up very soon and this will also be decorated with a touch of fall I think. Happy Caking! Louise