Wednesday, October 24, 2012

Day of the Dead Celebration

 A  national holiday in Mexico, this celebration is also celebrated in many
parts of the world. It is a time to remember those who have passed.
Day of the Dead cookies decorated with sugar skulls and flowers.

This skull mold has stone eyes which can be filled in with a contrasting color, add slightly less paste than needed to allow for spreading when the top color is added. Place the mold in the freezer for five minutes to get the details to show clearly and for ease in releasing the mold.

Be sure to clean up the edges of the eye area with your finger to get a nice sharp line.

 Piping gel or buttercream icing can be used to adhere the fondant to the cookie.

The backdrop is decorated with a simple garland.

Chocolate cupcakes were flavored with cinnamon and cayenne pepper.

The rose mold and simple flowers decorate the mini cupcakes.

Chocolate Skull Pops

A wood grain mat was used on the fondant before attaching to the cookie.

Vendor Credits:  Party Styling and Desserts by Jeannie Gearin

Tuesday, October 9, 2012

Halloween Dessert Table

Jeannie Gearin does it again with another amazing blog post.  This time it is a great idea for Halloween!

 A Halloween Dessert Table with a vintage feel, the dark colors and harlequin patterns
repeated throughout to give a sophisticated look. The cake is fondant with a hand
sculpted face. The crow is painted with gel colors.

Halloween Fangs

 The cupcakes have fondant fangs. They can also be  made in isomalt with red for the incisors, giving a bloody look!

Lady Skeleton and Pirate Skull

 When filling the mold, it is easier to fill with too little and then add more
as needed rather than using too much. With a small amount of paste you can see
where the details are and be sure to fill those areas carefully.
I like keeping my paste under a glass when I am going to use it a lot. It is easier
than rewrapping it in plastic wrap over and over.

 I find safety scissors are one of the best ways to cleanly
remove excess paste if you do end up with some. Push it to
the center, making sure the edges are clean and crisp.

 When adding a second color, I just add it right on top without
any water or other type of glue. The paste is fresh and it adheres
on its own. I place on the freezer for about 5 minutes to get
the most out of the details.

 When you overfill areas you will get this type of look which to a decorator is not
great but to anyone else is still impressive. I hope you can see the detail of the teeth
on that skeleton.

 The plates and candy bowls are from Target. The favor bags and candy tubes are at Michael's.
The Halloween Banner is from ButtonsandBells on Etsy.

Dessert Table by Jeannie Gearin

DTC Products Used:

For more amazing work from Jeannie, check out her blog, The Pastry Tip!

Tuesday, August 28, 2012

Precious Flower Cupcakes

Check out the latest blog by the talented Rosalynne Rogers of Ronnie's Cakes and Cupcakes.

I used the 2 inch diamond mold for cupcake toppers.  For my purposes I chose to only use the top section of the mold.

This one!
Knead the fondant until soft and pliable.  Then roll into a smooth ball.  Place the ball in the mold and stop to take a picture.  lol

Press down until you fill the mold. (Remove excess with a small sharp knife.)   For my purposes I smoothed the fondant flush with the mold so that it would sit flat on the cupcake.

Yes, there is fondant in the mold - I should have used something other than white.

Place the mold in the freezer to set.  While chilling, decorate your cupcake.  I used a tip 204 to make petals on the edge.

Remove your mold from the freezer and let it set until it has hardened slightly.  Then take some Super Pearl and brush over your 'diamond' to make it shine.  (Diamonds actually sparkle, but we won't split hairs....)

After your diamonds have finished setting, you can place it on top of the cupcake flower to top it off!!  Waaa-laaa!!!   You have a 'precious' flower.  (Get it?  Diamonds are a precious stone.... hehehe)    Thanks for staying awake enough to read my first guest blog!  Can't wait to see you again!!!  

Go visit Rosalynne at:

DTC Product Used:
3D Diamond 2 Inch 

Monday, August 20, 2012

"Let Them Eat Cake"- The Jabot Mold Sequel

All I can say about this next blog post is WOW!  Joanne Wieneke outdid herself with the amazing combination of molds, creativity and some awesome talent.

I know that you have been waiting for the sequel of the Jabot Mold tutorial. This is it...
I have gathered a number of very beautiful and versatile molds to join the Jabot Mold Collection from DTC and incorporated them to a cake design, inspired by a quote  "Let Them Eat Cake", the phrase commonly misattributed to the lady named Marie Antoinette....

(photos from Wikipedia)

If you scroll back, reading archives of DTC Blogs, a lot of molds have already been presented and how to use it.  I used all necessary Tips and Techniques mentioned in DTC Tutorial blogs:
Lace Press Mold Tutorial by Morsels by Mark
New Applique Lace Molds by Sherrie Ortiz
Bridal Motif Lace by Renea Feagin
The Jabot Mold by Joanne Wieneke
Tuscan Jewelry Bowl by Joanne Wieneke

This should be easy, all you need are: fondant or gumpaste, shortening,  gumglue, royal icing , palette knife or  plastic clay knife, toothpicks, rolling pins, small scissors, paint brush, some gold and pearl dust  and a lot of patience and a ton of time....

Here are the list of molds that I have used for this cake:

 (pipe dots of royal icing over  the filigree leaf)

(fold left and right gem wing and stretch to a sausage by rolling the middle gem between your fingers to create the arm)

Jabot Molds

           Brooch 2C Square oval
(cut wings of the mold and randomly position them to make a gem buns on hair)

Stack up your cakes, in this case, I used styrofoam for visual purposes.

Thank you very much Glenda and DTC for giving me the opportunity to work with your beautiful and fantastic products!
 I hope you all enjoyed this inspirational cake as much as I enjoyed creating them...

Happy Cake Decorating!
 Joanne Wieneke

Products Used: