Friday, July 2, 2010
Saturday, April 3, 2010
Sunday, February 14, 2010
Thursday, December 3, 2009
Friday, November 6, 2009
Saturday, August 29, 2009
Saturday, August 8, 2009
Friday, August 7, 2009
To Whom it May Concern.
I do not run a bakery. I do not run a cake business. I do cakes for friends and family. Whoever you are, you need to mind your own business. Are you really that threatened that you feel the need to sic the health department on people who are just trying to enjoy life a little? REALLY? I hope you step in gum, whoever you are. A big, sticky nasty wad on a really hot day. And then I hope you get it in the carpet of your car.
Friday, July 24, 2009
More July
Saturday, July 11, 2009
Wednesday, June 24, 2009
Final cake for Gumpaste and Fondant class
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 http://www.youtube.com/seriouscakes.
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 videos..you name it.
There's nothing like learning in person, but for those who hunger for more, I encourage you to take it all in!!!
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 videos..you 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.
Thursday, June 11, 2009
Frosting
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.
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.
Wednesday, May 13, 2009
National Police Week cake
Monday, May 4, 2009
Wednesday, April 29, 2009
Disclaimer
I do not bake dolls into my cakes. I use DOWELS as a support system for tiered cakes, but there are no barbies, Kewpie, porcelain, cabbage patch or other type of dolls in them. Thank you.
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