Wednesday, 21 March 2012 15:24

Cake Decorating Questions!

What is your favorite style of cake decorating? What do you think is the easiest type of icing to work with? Have you ever worked with chocolate transfer sheets? What's the most popular holiday for cake decorating at your bakery?
Monday, 13 June 2011 15:24

4th of July Pinwheel Cupcakes

It’s so refreshing to see the wealth of new confectionary formats coming up in the dessert world! Are you inspired by the new rules of “put a lollipop stick in it,” “put some bacon on it,” “dip it in chocolate” and “make it bite-sized,” just as I am? Don’t get me wrong: I truly relish the creation of traditional cakes, and always will…but the popular wave of small serve tasty treats gives decorators the opportunity to pursue multiple designs in a relatively short turn-around time. Free reign to go nuts! Mmm…nuts…The Food Channel recently released their findings on the hottest dessert trends of 2011, and guess what “the new cupcake” is? THE CUPCAKE! Honestly, more and more dedicated cupcake shops are opening every single day, with no end of customers in sight! And what delightful little canvasses they are…These stylish red, white and blue pinwheel cupcakes are great for so…
Wednesday, 18 May 2011 16:50

Royal Icing, Part Three: Hmmm…

Well I said it was going to be a trilogy, didn’t I? For this final installment, there are two great techniques that are well worth blogging about: the wonderfully traditional extension work (also known as bridge work), and the widely versatile figure piping…so, which to choose? I think, for the purpose of this blog, I’ll have to go with figure piping. While extension work is truly amazing—and is happily enjoying a renaissance of sorts—figure piping is such an easy and adaptable way to dress up just about any dessert, that it really bears discussing! Figural pieces are a combination of flood working skills and standard piping skills. Like royal icing flowers, figure plaques are piped on a piece of wax or parchment paper and left to dry before handling. Depending on the complexity of your design, these figures may need to sit for only one drying cycle, while others may…
Monday, 11 April 2011 21:19

What do YOU want to read?!

Hey readers! What cake decorating topics would you like to see us talk about? Do you have a question or tip you'd like to see more about? Cheers!
Monday, 28 February 2011 13:24

Camouflage Army Backpack Cake

It is absolutely amazing what you can make out of cake these days.  I found this design off recently, called Camouflage Army Backpack Cake and it's truly amazing.  This cake is the perfect one for my son’s birthday party and if you ask me you can't even tell that it's a cake.  It looks so good that I don't even want to cut into it. It's so hard finding cakes for older boys and this one is just so perfect.  If you are new to cake decorating, you aren't going to want to start with this cake, but you can take this idea to someone who does decorate cakes and have them make it for you.  Just be sure you have everything you need before you even begin making the cake.  You don't want to be in the middle of making it and find out that you forgot something…
Friday, 18 February 2011 13:43

6 Cake Decorating Supplies for Beginners

 Decorating cakes is a wonderful pastime, and is a great way to express your creativity! If you're captivated by the idea of decorating your own cakes but don't know what supplies to start with, just read on!: 1.  Offset Spatula: This is very handy for spreading and smoothing icing, while avoiding dragging your knuckles through your beautiful, smooth surface! 2.  12" Serrated Knife: Also referred to as a bread knife, this is ideal for leveling cake layers.  When the cake has completely cooled, you just cut the dome of the cake off with this knife so you have a very level working surface. 3.  Decorating Tips: If you are just starting out, buy a beginner set.  This will include all the basic shapes, such as star tips, round tips (larger for figure piping and smaller for writing and delicate decor), petal tips and leaf tips. The avid beginner may also be interested in purchasing a basketweave tip, as…
Tuesday, 15 February 2011 13:19

Cake Decorating Tips For Beginners

For anyone who's been interested in the world of cake decorating but who may be intimidated by the amazing antics of those hyper-talented TV decorators: it really doesn't have to be difficult ! Here are just a few basic tips for beginners that will allow you to hone your decorating skills today: Practice your decorating and piping skills on something, such as a cake dummy (they come in all shapes and sizes) or a piece of cardboard, before applying your decorations to an actual cake. Whip up a batch of "decorator's icing" (using shortening rather than butter) to use for practicing borders, flowers and writing, building your confidence as you go. Practice using the icing spatula too; sometimes the "simple" act of icing the cake smoothly can be one of the biggest challenges! Try icing a cake dummy or piece of cardboard first, before preparing your cake. One tool that can really make this task easier is called the "Quick Icer" extra large tip (around 2" in opening length) that has…
Monday, 14 February 2011 17:09

Royal Icing, Part Two: Let Your Garden Grow

The most familiar format of royal icing use in cake decorating is probably the piped flower...and because they're piped on wax or parchment paper prior to application to your cake, cookie or cupcake, you never have to worry about making a mistake on your beautifully and painstakingly decorated cake! Just let them dry overnight, and they're ready for use the very next day! You can even store them for greater lengths of time (YEARS, I've heard!), and have them on hand for last-minute requests...provided they don't get wet. The only drawback seems to be their texture: definitely pretty crunchy in your mouth. Some people still love to eat 'em, and in many cases--like preserved from a wedding cake--they can make stellar keepsakes!
      I wanted to take a closer look at royal icing in all it’s splendor (get it, “royal”…”splendor”? ha). In many ways, it really is one of the “glues” that holds cake decorating together as a whole. The first thing I wanted to talk about is flood work, or run-out, or transfer, or sugar run…the more I looked into it, the more names I came up with, all for the same technique! It looks SO cool on cookies and on cakes. Basically what you do is make an outline of your image—either with or without a picture to trace—in regular royal icing on a food-safe, non-stick surface (wax paper, acetate, etc.), then you thin the icing down with a few drops of water and then proceed to fill in the colors! SO easy, and SO snazzy. The softer icing will self-level and turn out smooth as silk. Just take a look…
Wednesday, 19 January 2011 23:53

Thinking about Summer...Sigh.

Brrrr. It's been a cold winter, and I'm already dreaming about Summer...and miles of sunny, sandy beach. Ahhhh. To help me get in the spirit, I found these cool beach scene cupcakes that are covered with neat edible sand, and it got me thinking: how many different ways are there to make edible sand? Lots, as I've found out! The first time I saw sweet sand, it was made from simple brown sugar, and that was that. I always thought that sounded a little too sweet, adding sugar to an already sweet treat. Then I found out that you can crush up vanilla wafer cookies, or graham crackers, and send them through a sieve, and there you go! Tasty sand that 's not gritty like brown sugar! I looked up how these cupcakes were made, and the decorator took the graham cracker idea one step further, by adding a little…
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