All Blog Posts (363)

I HAVE ALWAYS WANTED TO MAKE CHOCOLATE MMF. I HAVE A GOOD BASIC RECIPE FOR HOMEMADE FONDANT, SO I KNEW I JUST HAD TO PLAY WITH IT TO GET WHAT I WANTED

I PURUSED THE INTERNET, SEARCHING.  THANKS TO    "MrsNancyB1"  ON CC WHOSE RECIPE FOR CHOCOLATE MMF I LIKED BEST.  I TOOK IT, USED MY BASIC RECIPE WITH HERS, TWEAKED IT, AND CAME UP WITH A WINNER.

MADE THIS RECIPE FOR THE DAISY CAKE I POSTED. IT WAS POSITIVELY YUMMY.    HERE IS MY RECIPE.

1 16 oz. BAG MINI…

The Moth Orchid Continued

Making the Column

• Take a small ball of paste and roll into a tear drop

• Insert a 22g wire into to pointy end
• Mold to wire making a point. Not too big so it is a good size for the…

If anyone is interested in participating as a sponsor, Cakes We Bake is working with American Cake Decorating Magazine and Sugar Arts Institute to do the biggest online contest ever. There will be many different prizes and we're working out the details. The top prize will be $10,000. If you are interested in participating, please either send me a private message on this site or email me at terrih@sugarartsinstitute.org

To those interested in entering, when I have more details,…

Join us at Cove Country Cake Show and Challenge.  Held August 18 & 19, 2012, at the Quality Inn, Bedford, Pennsylvania.  All proceeds benefit The American Cancer Society.  We have many teachers, such as Betty Van Nordstrom, Diane Shavkin, Burton Farnsworth, Simicakes, Beth Parvu of Sugarpaste.com, Photo Frost, and Amy Recinos of Pennsylvania.  Come join the fun!  This is one way, we sugar artists, can make a difference in the lives of those stricken with Cancer.  Join us in the fight…

Thinking about making a Dragon cake this week for my partners birthday on 27th May.

Not quite sure about design yet. Time to do some research I think...

Anyone with ideas ??? Let me know but please be quick, I've got to get started on it soon...

http://www.latortadifronte.blogspot.it/2012/05/la-festa-nella-festa.html

Chocoflan Recipe

1/4 cup cajeta or caramel sauce

For the cake:

10 tablespoons butter, room temperature

1 cup sugar

1 egg, room temperature

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/3 cup cocoa powder

1 1/4 cups buttermilk

For the flan:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

4 ounces cream cheese, room temperature

3 eggs

1 tablespoon vanilla…

I will be attending the Great American Cake Show in Westminster, MD this weekend. If you are planning to attend, please stop by and say hello. I will be at the Sugar Arts Institute booth. The event takes place at the Carroll County Agricultural Center. If you'd like more information about the show, visit. http://www.greatamericancakeshow.com

I had a cake featured on www.cakewrecks.com in a good way. The black and white cake was made several years ago. I used the cutter set from Stephen Benison. This was before I invented using an electronic cutter to cut my gum paste designs. I love the art deco look and I think black and white designs are so elegant.

 …

http://http://www.apronstringsbaking.blogspot.com/2012/04/letter-to-easter-bunny.html

Visit my blog at www.creativedesignsforcakes.blogspot.com for a great new tutorial using the Silhouette to create frames for your pictures. 

has anyone tried the new duncan hines frosting creations? I cant seem to find it anywhere. can someone tell me which store is selling these? and if anyones tried it which flavor have u used and did u like it?

As requested by Faith Gealey-Brown & Stacey Leroy-Dyson…

IF YOU DO A CHOCLATE AND GEL BUTTERFLY YOU NEED TO FLOOD IT LIKE AN OVER-FLO OR IT WILL PULL AWAY FROM THE CHOCOLATE , THIS IS FOR THE CHOCOLATE AND GEL ONLY !!!!!!!!!!!!YOU WILL HAVE TO USE THIS ONE ASAP ON A BUTTERCREAM FROSTED CAKE , FOR IT TO STAY IN ONE PC !

Hi guys,

I'll be at booth 12 at the show with Sugar Arts Institute. Please stop by and say hello, if you're going. Hope to see you there!

FYI, Sugar Arts Institute is offering $50 off membership prior to our official launch date in July. If you'd like to take advantage of this special, here is a link to join: http://www.sugarartschool.com/store.php/categories/join-sai-now

Well it was an impromptu make and I started at 6.30pm last night and finished at 12.30am.  It's the first time I've used a piping bag.  Not perfect by any stretch but I think my brother will be surprised - he doesn't even know I have this new found hobby!  Thanks for your tips Katy!!

Hello Everyone.  I'm Caroline from Surrey, UK.  I started making cakes two weeks ago and I'm loving it.  The cakes on this website are pretty amazing so I know I will be in good hands for tips and expert advice.  I've only made two cakes so far but I'm already hooked!