Wednesday, October 22, 2008

Twilight Cake

"Twilight": yellow cake, buttercream frosting, edible imaging.

Friday, October 17, 2008

I Am Addicted

This site it great! I just found it awhile ago. On the front page it has a warning that the reader may become addicted. How very true!

Awesome Cupcake Bags

Being the cake and cupcake lover that I am, I immediately had to order 2 of these bags-one for myself and one for my daughter. Please take a moment to visist the site, there are additional colors and designs!

E.B. Spider Accessories and Gifts On Etsy
E.B. Spider Accessories and Gifts On Blogspot

My Favorite Places to Shop

These are my favorite places to shop for cake and cookie decorating supplies:

AC Moore


Saturday, October 11, 2008

Wedding Cake

This is my latest creation. This was done for a wedding last night (Saturday). Princess Wedding Cake and Georgia Bulldogs Cake.

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Wednesday, October 8, 2008

Great Fondant Recipe

This is the recipe that I use in making all of my fondant. It is wonderful.
Marshmallow Fondant- MMF

1 lb of Mini Marshmallows (easier to melt)
1 tsp Clear Vanilla Extract
1 tsp No Color Butter Flavor or Almond flavor
2 tbsp of Water
2 lbs of Powdered Sugar (sifted)
A little bit of shortening

Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water.

Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork. If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and stir (repeat in intervals if necessary).

Add the powdered sugar gradually (you might not need all the sugar-I use about 3/4 of the 2lb bag) and process at low speed until well incorporated, then increase speed (if you don't have a stand mixer, mix with fork until well incorporated then knead).

Powder surface with powder sugar. Knead marshmallow mix with greased hands to keep marshmallow from sticking.

***If the mix is too sticky, add sugar until it becomes firmer.***

Knead into a loaf. It will still be soft at this time. Wrap in plastic and cool for one hour. It will become firm and usable now.

You can store on dry place or refrigerator for about 2+ weeks. I use mine withing 2 weeks.

***Be advised-If creating cakes for others, make sure using almond flavoring is not going to cause an allergic reaction in any of the guests. The safest bet is to just go with butter or substitute with additional vanilla.***