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: