Thursday, August 29, 2013

Let's get Corny!

I was attending the Missouri ICES Day of Sharing this last April when Laura White did a demo on a crab boil cake.  She started to show how to make the corn on the cob.  She mentioned that you should charge a lot if they want corn because they are difficult to make.  She then took a tiny oval cutter and started cutting out little corn pieces to attach for the cob.

Obviously my mind was working over time trying to decide if I could make a texture mat to ease the process.  It took me several attempts to get one that I could share with you.

Here is how hard it to make some corn!

I took some yellow fondant and white fondant -- added a touch of tylose to each -- unfortunately I do not measure the tylose.  You can also use gumpaste, 50/50 (50% gumpaste/50% fondant), candy clay, etc.  You will just want something that can hold its shape and not smoosh flat while drying.

I used about 60:40 ratio of yellow:white fondant/gumpaste.  Slightly mix and marble the colors together.
 Form the resulting marbled fondant into a corn cob shape.

Lay the log onto the DTC Corn Texture Mat and roll it up in the mat.

Give the tube some gentle even pressure making sure to maintain the log/corn cob shape.

Unroll.  How does my corn look?

Let me know what you think about Decorate the Cake's new Corn Texture Mat.

DTC Products Used:
Corn Texture Mat

Tuesday, August 20, 2013

You Gotta Have Heart!

Last February we posted these marbled hearts and several people sent notes asking how we did these.  I am finally getting around to writing this up.

Start with equal size pieces of fondant.

I then twisted them together.

Roll into a ball.

Place in the cavity.

And used my rolling pin to flatten it all out.

And there you have it!

DTC Products Used:
Conversation Hearts

Thursday, August 15, 2013

Of Corset's Lace!

My neighbor asked me to make her a corset cake for a bachelorette party.  Of course, I thought this was the perfect opportunity to use two of DTC's newest lace molds.

What you will need - some fondant (or gumpaste or 50/50 or medium of your choice), a palette knife, rolling pin and lace mold.  You can use pasta roller if you wish but since I didn't have much to do I just rolled mine out.

When I rolled out the fondant I made sure it was large enough by laying the insert on top of my rolled piece.

Next lay the fondant on top of the mold and place the lace insert piece on top.  I then apply gentle pressure tot he back side with one hand as I remove the excess fondant with my palette knife. This step going pretty quick.

Next I removed the lace insert piece and clean up my edges while it is still in the mold cavity.  Once cleaned up you may wish to back it with the insert one more time and apply gentle pressure.

Then flip the mold over and gently begin to roll back the mold off the fondant lace piece.  I held the fondant down with the one hand will removing the mold with the other.

You may then use the palette knife to do any additional clean up you need.  With this piece I didn't need much.

Of course before placing on your cake you must play with the lace a bit and make fun designs.  

I used a just a swipe of water to attach the lace to my cake.  Here are a few close ups of the lace designs.

Using the Italian Lace Floral mold and the light purple fondant I created the lace design down the middle of the corset.

Full lace piece

Showing sections that I cut apart.

Then I turned the cut sections and over lapped them on the cake.

DTC Products Used: