Thursday, January 15, 2015

Lace Wedding cake tutorial

Champagne and Lace
This fabulous cake took a good many hours to complete but I think it was worth every minute of my time. In the YouTube video below I explain how to make the lace look decoration on 3 tiers of this cake. If you are not keen on YouTube then just read on and I will explain.







I would like to show you how to achieve a stunning lace effect on a cake using stencils and piping.
To get the best possible results use a different colour of stencil icing from the colour of your cake.
Champagne and Lace
This cake is champagne and the Icing for the stencil is white.
Stencil pack
I used 3 of the set of 4 Designer Stencils.
3 stencils
I will be stencilling the second from top tier of this 4 tiered cake, the tier with the buttons.
Champagne and Lace
As this tier will be stencilled all over I will need to position my stencil vertically and fix in position with pins or tooth picks.
Mix up some white Royal Icing (RI) till it forms soft peaks and apply a thin coat using a bendy scrapper.
Stencilling
I made my scrappers in various widths from square and rectangular Lurpak / margarine tubs.
Bendy Scrapers 1mb
You can remove the stencil before it dries. You will, however, need to wait till the RI dries before re-attaching the stencil for the next section (5 - 10 mins)
Once you have stencilled the sides of the cake, this tier requires that you stencil on top. Try to align the stencil with the pattern on the sides and complete in segments.
To get the full lace effect on your finished cake you will need to outline all the stencilled flowers and leaves with RI using a piping bag fitted with a small tip ( 00, 0 or 1 ). This is very time consuming but gives a fabulous lacy texture to your cake.
Champagne and Lace
Tier with buttons 1mb
Champagne and Lace
Champagne and Lace
Champagne and Lace
Please also visit my website at www.cutesweetthings.com to purchase a cake or just to browse my cake galleries.

Sunday, November 16, 2014

3D Lightning McQueen Cake Tutorial

Lightening Mcqueen 1 1mb
What fun I had making this little beauty! He is only 10" long but ever inch is packed with dynamite!
The cake inside is based on a 7" square Chocolate cake (not a mud cake) with dark chocolate ganache covered in sugar paste.

MATERIALS
A sheet of card with a shiny or wax side for the set up board
A 12" square cake board
950g red sugar paste
400g black sugar paste
300g yellow sugar paste
a small amount of white sugar paste
a tiny amount of blue sugar paste
Tylose powder

TO MAKE THE 7" SQUARE CHOCOLATE CAKE
165g soft butter
300g caster sugar
2 tsp vanilla essence
3 eggs
65g SR flour
200g plain flour
1 tsp bicarbonate of soda
70g cocoa powder
250ml buttermilk
For the ganache
750g of dark chocolate
300ml pure cream

METHOD
1. Preheat oven to 180C. Lightly grease tin and line the base. Beat the butter, sugar and vanilla with electric beaters until light and fluffy. Add eggs one at a time, beating well after each addition. Transfer to larger bowl and fold in combined flours, bicarbonate of soda and cocoa alternatively with the buttermilk.
2. Spoon into tin and smooth the surface. Bake for between 1hr and 1hr 10 mins. A skewer inserted into the centre should come out clean. Leave the cake in the tin to cool for at least 5 mins before turning onto a wire rack to cool completely.

TO MAKE THE GANACHE
Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool.
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
For full information on making ganache and covering your cake with ganache just check out this page
http://cutesweetthings.wordpress.com/2012/08/07/how-to-make-ganache-and-cover-your-cake-with-it/

SET UP BOARD
Use the plan below to help design the shape of your template. Enlarge the plan by 140% in a copier so that the car measures 10" in length.  Widen the car by adding a strip of paper down the middle of your template so that the car measures 5.5" in width. This shape makes the best use of your cake pieces and it also looks cute for a young persons birthday ( Flynn was turning 3).
Lightening McQueen plans
Lightning McQueen plans
1 1mb
Use this template to cut out your set up board from a piece of card with the wax/shiny side up.

CARVING THE CAKE
Cut the cake into 3 pieces
7" x 5"
4.5" x 2"
2.5" x 2"
2 1mb
Use a little ganache or Royal Icing to stick the pieces of cake to the set up board. Use ganache to join pieces together.
3 1mb
Enlarge one of the 'side on' pictures of Lightning McQueen below till the car measures 10" long. Cut it our and hold against your cake as you carve to get the correct outline / shape.
Toy car details
Toy car details
As you start to carve the shape of the car, don't throw out any lumps of cake but instead use them to fill in some empty spaces.
4 1mb
Once you are happy with the shape of your car cover it in a thin layer of ganache (a crumb coat) and place in fridge.
5 1mb
Crumb coat
Remove from fridge when hard and with this nice firm base you will be able to add more ganache and smooth it to the required shape.
Use a round cutter to cut out the wheel arches.
Roll out your red sugar paste and cover the car in one go. I used a ball tool to press the sugar paste into the wheel arches.
7 1mb
While the sugar paste is still soft use a skewer or similar to fashion a smiling mouth shape.
6 1mb
Cut out a spoiler template in paper to fit the car and use it to cut out your spoiler from a nice thick piece of red sugar paste (add some CMC or Tylose powder to the sugar paste to help firm it up). This will take some time to harden, maybe even overnight.

8 1mb
Cut out hubcaps and thick wheels using the 'side on' picture of Lightening McQueen as a guide the the size. Add Tylose powder to the wheels to help them harden.
The wheels
Leave the spoiler and wheels to dry out, meanwhile continue with the rest of the car details.
Use the 'side on' picture of Lightning McQueen as a guide to make the lightening bolt.
Lightening Flash
Coloured modelling paste
Coloured modelling paste i.e. sugar paste + Tylose powder
Make the two intermediate shades by mixing together some red and yellow.
Making the number
Making the number 5
Rust-eze
Using this Rust-eze image as your inspiration, design a badge with the name of your choice.
Flynn
Use yellow Royal Icing to pipe Flynn on to the badge or cut out some thinly rolled sugar paste.
Cut out the rear window and attach.
Rear Window
Cover your 12" cake board with black sugar paste and place Lightning McQueen diagonally on top.
Car on board
Lightening McQueen Cake
Lightning McQueen Cake
Lightening McQueen Cake
Lightning McQueen Cake
Lightening McQueen Cake
Lightening McQueen Cake

Friday, August 15, 2014

Abbey Monster High Cake Tutorial



Abbey Monster High Cake
Below are the instructions on how to bake, decorate and hand paint this cute Abbey cake but first...
...welcome to Monster High, the place where children of famous monsters rule the school! Abbey Bominable is 16 years old and the daughter of Yeti! She's the coolest ghoul in the school and I love her trendy wardrobe and white fur boots. Her BFF is Draculaura and I have a Draculaura cake tutorial that you might like here.
Draculaura Cake
                       Draculaura Cake
Although Abbey is very pretty she says 'I am cold in the touching and being touched'
Her favourite sport is Snow Boarding and her pet "shiver' s an adorable baby Wooly Mammoth.
Shiver
                  Shiver
Instructions
This 7" Abbey birthday cake is made from dark chocolate mud-cake and filled with dark chocolate ganache.
Materials
10" cake board
7" set up board
1.2 kg Ice blue sugar-paste
For cake topper....
Tylose powder
Edible Americolor gel colour in blue, white, pink and lilac
White sugar-paste
Make the 7" round Dark Chocolate Mud Cake
190g unsalted butter
155g dark chocolate
4g instant coffee
1 cup warm water
145g caster sugar
200g self raising flour
23g cocoa
1 large egg
1 teaspoon vanilla
1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten egg and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150C for 1 - 1.5 hours . Test with skewer. Cool cake in pan.
Make the Dark Chocolate Ganache
600g dark chocolate, finely chopped
250ml pure cream
Method:
Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool. Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
For more information on how to make ganache and cover your cake with it, please click here.
Assembling the cake
Cut the cake in half and fill with ganache. Attach cake to set up board with edible glue or some Royal Icing. Cover the top and the sides of the cake with ganache and smooth the surfaces. Cover cake and board in one application with Ice blue sugar-paste.
Cake covered with ganache
                                                                      Cake covered with ganache
Cake covered in Ice blue sugarpaste
                                                              Cake covered in Ice blue sugarpaste
Printable image
                                                       Printable image
Using the Template Click on the image above and save image. Enlarge or reduce the image to fit your cake. I printed it out to fit a 6.5″ circle just a little smaller than the cake. Print 2 copies so that you can keep one copy intact and the other you can cut up to make smaller templates. 1. Face, ears and neck (cut out in Ice blue sugar-paste). 2. Hair and headband (cut out in white sugar-paste).   You may wish to make a little modelling paste in white and some in Ice blue for the Abbey cake topper. This will help the topper dry quichly and make it stronger. Modelling Paste 350g sugar-paste 1 teaspoon Cellogen (if using CMC, Tylose Powder or Gum Trag then use only 0.5 teaspoon) Sprinkle the powder over the sugar-paste and kneed carefully till smooth.
Cut out the face and neck in Ice blue sugarpaste
                                             Cut out the face and neck in Ice blue sugarpaste
Cut off any rough edges
                                                                       Cut off any rough edges
Cut the hair and headband section from white sugarpaste
                                         Cut the hair and headband section from white sugarpaste
Neaten up rough edges if necessary
                                                            Neaten up rough edges if necessary
The two sections should fit together well
                                                       The two sections should fit together well
Using a few fine paintbrushes, edible gel colours and a little Vodka as a thinner start painting the hair / headband area as it is simpler and then paint in the facial features last. To help me place the eyes, nose and mouth in the right spots, I used the face template, tracing the outline of the features on the back of the template and then transferring the details onto the Ice blue sugarpaste by tracing over the outlines of the features with the template the right way up on top of the sugarpaste. You can see the fine graphite outline of the lips in the image below.
I have made a video of me painting Abbey's face and will upload it here shortly.
Painting the face and hair with edible food colour
                                                 Painting the face and hair with edible food colour
Abbey
                                                                               Abbey
Add pink candles for a nice contrast

                                                         Add pink candles for a nice contrast
Add 'Chelsea' to the covered cake board
                                                          Add 'Chelsea' to the covered cake board