Tuesday, February 2, 2016

Speaking from the Heart

A Thank You goes out to Erin Cronbaugh, owner of The Cake Life, for the latest blog post.  

Tools Needed:
* Colored Fondant
* Conversation Heart Mold
* Palette Knife
* Powdered Sugar
* Thin Paintbrush
* Petal Dusts

Roll a small amount of fondant into a ball, making sure there are no creases.

Roll the smooth shape into a small amount of powdered sugar.

Press into the mold.

If there is excess, use a palette knife to trim.  Start in the middle of the shape and pull down.

Then start in the middle of the shape and pull upwards, keeping knife level with the mold.

Smooth any ragged edges with your finger.

Repeat filling the mold with various colors.

Turn the mold upside down and use the back of the palette knife to gently tap the fondant shapes out.
Chose a very small thin brush and either petal dusts or dry food coloring that is a shade or two darker than the fondant.

Use the thin brush to lightly dust over the lettering on the hearts, trying to stay inside the letters.

This will slightly emphasize the letters.

Don't go too dark like I did with this one.

The finished conversation hearts!

DTC Product Used:
Valentine - Conversation Hearts

The Cake Life
Facebook Page

Tuesday, September 15, 2015

New Zoe Clark Book

Have you seen the new Zoe Clark book?

All of the cakes in the book are lovely.  I'm rather partial to the one on the cover.  Could be because I recognize the beautiful lace molds she used?

Decorate the Cake -- Applique Blossom Small

Decorate the Cake -- Applique - Mini Daisy Single

Decorate the Cake -- Applique - Blossom V

Not used but a larger version of the lace blossom.  Decorate the Cake - Applique - Blossom Large

We can't wait to see the creations you make based on Zoe's inspiration. 

Tuesday, September 1, 2015

Knock One Out of the Park!

A Thank You goes out to Robin Pennington of Fondant Dreams for the latest blog post. 

This great baseball and glove will knock your next cake out of the park!

Products Used:
DTC Baseball Glove and Ball Mold
Candy Melts
Wilton Candy Decorating Pen - Red

Slowly melt the candy melts in the microwave stirring often.

Carefully fill just the ball portion of the cavity with the white candy melts. Gently tap to remove air bubbles. Clean up any of the white that overflows the the ball area. Allow the white to mostly set up.

Top off the mold with the chocolate. Tap to remove bubbles and set aside to firm up.  Or place in fridge or freezer to get thing moving along more quickly.

Once the mold is set gently pop out. Next color the baseball stitches and check out your handy work!

It is the perfect topper to a grand slam cake!

For more cakes by Robin visit her Facebook Page:  Fondant Dreams

DTC Products Used:
DTC Baseball Glove and Ball Mold

Wednesday, July 22, 2015

Mother of Pearl

A HUGE thank you to the talented Shannon Bond of Shannon Bond Cake Design for this lovely tutorial using our bead border molds. 

Mother of Pearl Finish using the DTC Bead Border Molds

For this cake, I used a combination of the #2 and #3 Decorate the Cake Bead Border Molds on the bottom tier and the #2 Bead Border Mold for the design on the top tier.  Can I just tell you how awesome it was to not be finding pearls in the nooks and seams of my floors like I do when i place them by hand?!  These molds have so many design possibilities and are so user friendly with the great quality always produced by DTC.


Supplies Needed:

DTC Bead Border #2, white fondant, small rolling pin, paintbrush, palette knife and airbrush colors in Pearl Sheen and Copper (I used Americolor).

Press the fondant into the mold by hand. Using the small rolling pin, roll into the mold to evenly distribute the fondant into the mold pattern.

Remove excess fondant with a palette knife.  Chill in the freezer a few minutes to make removal easier.

Placing the mold fondant side down, gently flex the mold and peel it back to remove the chilled fondant.

Painting the Mother of Pearl finish.

For the bottom tier of the cake, I applied the fondant strips to the cake before painting the color.  For the top strip, I applied the color using this process.

Using a stiff paintbrush, paint the fondant pattern with the pearl sheen, making sure to get the color into the details.

Mix the copper airbrush color with the pearl sheen and dab into the fondant.  Gently blot the color until the desired amount remains.  If the copper is too bold, paint over it with more of the pearl sheen to mute the copper to the desired shade.

Let the fondant strip dry overnight and apply to the cake by brushing the back with a little bit of water and pressing onto the cake.

Stand back and enjoy the dramatic results!  Can you imagine the countless effects painting different shades onto the fondant beads?  So many amazing design possibilities!

Check out more of Shannon's amazing work on her website, Shannon Bond Cake Design, or follow her on Facebook.

DTC Products Used:
Trim - Bead Border 2
Trim - Bead Border 3

Wednesday, April 15, 2015


Products used:
Petal dusts from The Sugar Art
50/50 Modeling Chocolate and Fondant
Dragon Face Mold
Mini Palette Knife

Press the modeling chocolate/fondant mixture into the mold cavity.  Then using a mini palate knife remove the excess from the back of the mold.

If you are worried about distortion on removing modeling chocolate/fondant from the mold you may place it in the freezer to set up a bit. I usually place it in the freezer for approximately 10 minutes. 

Then invert and flex the mold to remove the molded dragon face. 

In the picture below you can see the progression of the dusting with colors from the Sugar Art.
  • Dusted first with Sterling Rose (#S-1705)
  • Next with Blue Bell (#PS-2102)
  • Mixing Green Touch (#PS-2401) with a little vodka or lemon extract paint the eyes
  • Finally I used straight AmeriColor Super Black to paint the eyes


DTC Products Used: