Wednesday, June 24, 2009

Final cake for Gumpaste and Fondant class

Well, I really just had to include my new candle holder behind the cake. All decorations are fondant. Chocolate cake. Mmmmmmmmmmarshmellows.......chocolate....drool....

Sunday, June 21, 2009

Amazing people.

I keep meaning to write this and finally, at 1 in the morning, had to do it! I took my first cake classes a little less than a year ago and was hooked. I wanted to learn all I could. I found some amazing resources on line and wanted to share them. Please check out

Amazing talent. Amazing vision. Amazing friend and just amazing! Thanks SCakes. ;) You rock!!!

From there you will find tons more videos on just about anything to do with cake. Frosting recipes, cake recipes, how to name it.

There's nothing like learning in person, but for those who hunger for more, I encourage you to take it all in!!!

more June.

The fondant cake is my first fondant covered cake that I did for the fondant and gumpaste class I'm taking. Lots of fun!
And yes, I realize there is a bottle of Mad Housewife behind the horse cake. I meant to do that. ;)

May and June

Thursday, June 11, 2009


I'm having trouble commenting on posts all of a sudden. :( Anyway, thanks to all my new followers! The frosting does seem to hold up fairly well with the 1:1 butter:Crisco ratio. I prefer a little more butter, but summer humidity does not, so this is a good compromise.

Monday, June 8, 2009

Butter Cream icing

1 C butter, room temp (must be BUTTER)
1 C Crisco
2 t vanilla extract
5 T heavy cream
2 lbs powdered sugar

Cream together butter and Crisco until smooth. Beater to low and add extracts. After extracts are incorporated, add cream. After all are mixed in, slowly add in powdered sugar until all incorporated. For stiff consistency, start with 3 or 4 T cream, depending on humidity. Less is easier to add to. It's harder to thicken than it is to thin out. Gradually add until you reach desired consistency. You can also add 1 T or more of corn syrup as needed to thin out. This also gives a little elasticity if you are planning on doing a lot of strings or writing.

I like to do 1 t vanilla and 1 almond extract. You can play around with flavors if you like. You can also adjust your fats. Crisco holds up a lot better in heat or if you tend to be hot handed when you decorate. You can also add 2 T meringue powder to stabalize your icing and prevent colors from bleeding. This recipe is crusting without the meringue powder, however.