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:

Wednesday, March 18, 2015

Skulls and Roses

The thank you for this blog goes all the way to Korea!  Thank you, Janet, for the amazing job on this cake and permission to show it on my blog.

Lots of work went into this masterpiece.

After molding each skull she carefully placed each dragee using tweezers.  Once done they were then dusted with silver.

Check out how she did the flowers!  She formed the flowers on drinking straws so there were no wires for this kid's cake!

Now some more photos.


 Decorate the Cake Products Used:

Sugar Gypsy Products Used:


Many thanks to Chef Mitchie for this great blog post.

Often we see faux sushi or cakes with candy sushi presented on a wood-grain surface.  The bamboo sushi texture mat offers another element of realism and authenticity.  It's easy to use and the detail is incredible.

Material and Ingredients Needed:
Bamboo Texture Mat
1 lb Fondant tinted ivory or tan (for this project I used Choco-pan Caramel)
Tylose Powder
Rotary Cutter or sharp knife
Petal dusts (for this project I used cinnamon and Caramel from The Sugar Art)
Assort soft bristle brushes
Rolling pin
Non-Stick work space
Paper Towel

Tighten up your fondant a bit by adding approximately 1/2 tsp of Tylose or CMC powder. Use the shortening if needed to prevent sticking.  Roll out your fondant to be at least 1/4 inch thick and at least a 1/2 inch wider on all sides of your texture mat. Carefully place your texture mat atop and press it firmly into place.  To ensure the texture is completely transferred use your rolling pin starting at the center and using a light pressure and roll to the edge. Pick up your pin and place in center once more and roll to the other edge.  Slowly lift your mat to reveal your beautiful impression.

Use a rotary cutter or sharp knife to trim all four edges evenly.  Allow mat to dry overnight if you would like mat to remain stiff.

 Choose your petal dust to color the "string" and place a small amount on a paper towel.  Lightly run your soft bristle brush into the dust and tap off the excess.  Run the brush across each "string". Take second color of petal dust and place a small amount onto the paper towel.  Using your other brush apply dust starting at "string" and work outwards through the "bamboo".  After covering the entire mat use a clean pastry brush to sweep away excess.  Lastly, for a more realistic effect use a modeling tool to indent edges.

Wasn't that fun?  By the way, you can cover that wood-grain cake board with this beautiful bamboo mat instead. 

For tips on creating the Ebi Shrimp with the rice mound check out the blog over at Icing Images. Click here.

Check out more of Chef Mitchie's wonderful work on her Facebook page.  Click here.

Decorate the Cake Products Used:
Bamboo Sushi Mat
Sushi Set by Chef Mitchie
California Roll by Chef Mitchie
Rice Mound by Chef Mitchie

Shrimp by Chef Mitchie

Tuesday, March 3, 2015

Brooches for Flower Centers

Use some little brooch molds to make some cute fantasy flowers for a cake.  

Tools Used:
Favorite brooch mold - We used Ruth Rickey's Brooch Mold 4
Flower formers
Ball Tool
Palette Knife
Coloring - We used Americolor Turquoise and Albert Uster Gold
Paint Brushes
Flower Cutters - We used FMM Rose cutters size 35 mm and 50 mm

Create all the brooches first. 

Make a small ball of fondant and make sure it is smooth then using your thumb, firmly press it it into the mold.  Using your palette knife trim off any excess then flexing the mold pop out your brooch flower center.  If the fondant soft it may distort -- if I'm worried this will happen I place the mold in the freezer for 3-5 minutes and then remove. 

 And your pretty brooch is ready to paint!

Use a little lemon extract or everclear mixed with your coloring to paint the brooch. 

Making the flowers:

Cut out your selected flower shapes. Then use the ball tool to thin the edges. 

Then layer the fondant flower cut outs on top of the flower former.  Place the brooch in the middle to make sure it fits.

Now assemble these beautiful brooch flowers on your cake.  

Brooch mold used:

Tuesday, February 17, 2015

3D Basketball

Thank you Sandy Swart for the great blog post for today!

Got a call late on Thursday night for a 3D basketball cake for the beginning of the next week.  I panicked.  I've never done a 3D round ball.  I tried talking the customer into half a 3D basketball but the daughter had her mind set on 3D.  They only wanted 15-12 servings.  After debating and deciding that the 6" sports ball pan was just too little.  I opted for using the Wilton Soccer Pan for my cake.

Wilton cake pans were designed for 1 cake mix.  I forgot about the cake companies' downsizing their cake mixes a few years ago. After I baked the cakes, I realized I would not have a round cake if I stacked them.  To get a sphere, I baked a 2" high 9" round cake pan to place in between to get the spherical shape that I wanted.  I did not want to have to carve a round sphere and opted to give the customer lots more cake (lots more---- like over twice as much cake as they needed.)  I just wanted to take the stress off myself.
Here is how I stacked and filled the cakes:

For supports I used a 3/8" dowel through the foam core and down into the triple thick cardboard on the bottom.  I also used 3 regular size straws for supports to hold up the foam core.  I didn't use bubble straw this time because they are so big they would weaken the cake and may cause it to split since they were in such a small space. I trimmed the bottom of the cake so that it was sitting on about a 3" diameter circle.  I didn't want my ball to roll away. 

I crumb coated the cake and allowed it to set overnight just in case the cake decided to settle.
The next day, I covered the entire cake with a crusting buttercream tinted a basketball color.   After it crusted slightly, I used the Texture Mat Lg2 - Football/Basketball Texture to texture the entire surface of the basketball.  Here is a close-up of the texture I achieved with the mat.

Any questions?  You can contact me through Sandy Swart Cakes on Facebook or at
Albums of my decorated cakes can be seen at:

DTC Products Used:

Tuesday, February 3, 2015

A little relief for some dry skin!

A huge Thank You to the best sister ever, Brenda Thomas, for the great blog post today!

Lotion Bars
Freezing temperatures, low humidity, and furnace-blasted dry air can leave your skin dry, flaky, itchy and in need of a little TLC.  Try using DTC molds to make these wonderful lotion bars to help keep your skin in great condition or use them as a great gift idea.

First get all of your supplies collected. 
  • The DTC molds of your choice
  • Beeswax
  • “Butter” of your choice (I used a combination of equal parts Cocoa Butter and Shea Butter)
  • Good carrier oil (I used Avocado Oil as I like the color and Avocado oil applied topically helps relieve dry and itchy skin. Once applied, avocado oil is deeply absorbed by the skin)
  • Essential oil of your choice (I used lemon and eucalyptus)
  • Digital Scale
  • Stir stick
  • Double boiler (I made one with the glass measure / pot of water with towel in the bottom)

Begin by melting equal parts by weight of beeswax, butter and oil.  You want as low heat as possible, stirring frequently to avoid burning the wax and butters.

This part might take a while so it might be time to pour yourself a mimosa!

When everything has melted (took mine 30 minutes) remove from heat and add 20-40 drops of essential oils and mix well.

Pour the mixture into the molds you have chosen.  

Once the bars are completely cooled you can pop them out of the mold!

Be sure to keep your lotion bars in a cool place. If they get too hot they will melt again.

DTC Products Used:

Sunday, December 14, 2014

"O Tannenbaum" O Christmas Tree

Thank you Sandy Swart for the great blog post for today!

Christmas parties and what can I take? DTC has wonderful mini molds that are great for Christmas treats.  For this treat I used: Christmas- Mini #1 , Christmas- Mini #2Christmas- Reindeer Mini,  Christmas- Angels Mini,   Valentine- Heart set of 6, and a few of the buttons from Button- Large Set of 9

The first thing to make is the mini chocolates in the mini molds mentioned above.  After melting the almond bark in a disposable piping bag, I cut the tip off to make a small hole.
Fill each mold, piping the melted almond bark into the cavities. Be careful to not overfill.

Gently tap to even out the almond bark in the mold. Place in freezer for 5 minutes.

Carefully pop chocolate out of the molds after removing them from the freezer.  I dusted each chocolate with luster dust to highlight the details on each chocolate.   Below you can see the difference. The top snowflake is dusted and the bottom one was directly out of the mold.

Push chocolate back into bag away from the opening if you have the molds filled. This allows you to re-melt the chocolate in the microwave without it leaking out the cut end.  The chocolate molded minis can be made way ahead of time. 

As I went to bake my mini cupcakes, I noticed that my liners were too open.

Somewhere online, I remembered reading about someone "re-crimping" their cupcake liners. I picked out a round cutter from my Ateco round cutter set that was the size of the muffin cavities and the next size smaller.

Place a stack of liners in the larger cutter and place the smaller cutter on top. I used the palm of my hand to push the liners down into the larger cutter.  Allow to set for an hour or two.

Here is the same method used on regular sized cupcake liners.

Here shows the mini liner on the left and the resized mini liner on the right.  It fits just fine down into the cavity. That helps prevent the outside of the liner kinking when the batter is put into the liner.

Set out the mini cupcakes into the shape of a Christmas tree.  I found that my large heart shaped cardboard worked fine for the shape

I reheated the remainder of the chocolate in the piping bag and "glued" the individual cupcakes to the foil board with a small bit of melted chocolate to prevent the cupcakes from moving.

I piped a swirl of green buttercream on each cupcake and placed one of the minis on each one. Looking at the picture you can see where I just piped a wide zigzag for the bottom part of the tree.  To show off the star that I piped on the top cupcake, I first placed a white fondant disk on the cupcake first.  The center of the green piped star was a green star.

With some of the extra minis from this project, I molded some red minis.  I piped a large green buttercream star on the cupcake before adding the chocolate mini.  I didn't care for the pearl dust on the red minis so I did not dust the red ones. Experiment and you'll know what you like the looks of.

I love Ritz crackers with peanut butter dipped in white almond bark.  I dipped some for our family Christmas treats.  This time I just used the mini hearts to accent the tops.

Any questions?  You can contact me through Sandy Swart Cakes on Facebook or at
Albums of my decorated cakes can be seen at:

DTC Products Used:
Christmas- Mini #1
Christmas- Mini #2
Christmas- Reindeer Mini
Christmas- Angels Mini
Valentine- Heart set of 6
Button- Large Set of 9