Wednesday, September 17, 2014

Kiwi Fudge features in the Kamo Connect magazine - Spring edition





The new Kiwi Fudge range was recently featured int he Spring edition of the Kamo Connect magazine. Hannah wrote a lovely story about us., Thanks Kamo Connect!

Staff Picks for Halloween



Here at Kiwicakes we are bursting with Halloween goodies just for you and this is just a small portion of them. The Kiwicakes staff have all had fun picking what they would use this year.



Sandra liked the look of this cupcake stand a bargain at only $7.50 with Orange foil cupcake papers  and  Zombie snack silicone mould to top her cupcakes



Grandma Kiwicakes liked this mini skull pan perfect for Halloween and usable for other occasions too


And also these Halloween cake pop moulds with colourful sticks



Karina thought she would make monster cookies with this monster cookie cutter set and scary eyeballs, not forgetting the affordable Halloween treat bags to gift them in



Jenny decided she would make like to make cupcakes with these glow in the dark skeleton picks and orange Kiwicakes non pareils



Laura would make tiny spiders with black candy melts covered in black edible glitter (Grape flavoured) 


If you would like to see what else we have you can find them all in our Halloween category just click here ...

What would you choose?

Tuesday, September 16, 2014

Tutorial Tuesday - Lavender flower spray


Tutorial Tuesday is all about lavender today, with Lisa from The Whole Cake & Caboodle. This pretty flower makes a lovely addition to any garden or floral themed cake and is quick & easy to make.


Roll a ball of fondant or gumpaste about the size of a large marble. If using plain fondant with no stiffener it can be done but will be very soft and difficult to handle


Make a long skinny sausage shape


Using #18 or 20 wire for thickness screw the sausage onto the wire all the way through. If you push it on you will cause it to change shape screw & twist as you push the wire in at least two thirds if not all the way. The thickness of the wire is only to simulate the stem, you can use thinner.


Using a small pair of scissors (embroidery or other) cut two notches in the top of the sausage like a cross


like so


the notches should only go a small way down - like above


Using the scissors cut notches starting near the top, randomly, don’t line the cuts up with the top layer


Working down the sausage 


This is the approx angle you should be holding your scissors 


Right to the end. You can now use the lavender if you want as they are


OR you can dust it for added depth. I used a mix of 2/3 rainbow dust plum, and 1/3 rainbow dust simple bright navy. Then as I didn't like the darkness I added a little cornflour/cornstarch to soften the colour. If you have mixed a 1/2 tsp approx of dust then add about the same again of cornflour/starch. Play with the mix to get a tone you are happy with. Using a soft paintbrush brush liberally using a plain piece of copy paper underneath. Any excess can then be funnelled back into a spare jar for another time


You can see the difference here. The top four have been dusted and the bottom three haven't. Again you can now use the lavender as they are


OR you can add a small flower spire from the top. Using a calyx cutter of around 1 - 1.5 cm in size cut a shape from thinly rolled icing.


Cut three petals from the calyx like so (the rest isn't needed)


Squish/roll the petals into each other to look like so


Poke a hole in the top of the lavender in the centre of the cut cross 


Use a touch of glue or water in the hole and then using a tool or toothpick poke the petals into the top. It doesn’t have to be even or overly symmetrical


Use as needed on a cake or as a display


Monday, September 15, 2014

It's Raining Cats and Dogs - from Kiwicakes test kitchen



This selection of pet themed cupcakes was made for our local Kamo SPCA opportunity shop on SPCA cupcake day recently. We have all the fun tools and equipment here to make a wide selection! Here are some of them...


These spooked kitty cats were shaped with a cutter from the Mini Paws set and black eyes were stuck into indents made with the back of the paintbrush with a little sugar glue



Here are the three finished scaredy cats lurking in fields of toadstools.


These butterflies were made with the medium plunger cutter from this this set and they float atop billowy clouds of white easy frost icing in sky blue butterfly casesChampagne oil was added to the icing for a beautiful flavour.



Here you can see the intricate detail that the plunger cutters gives these butterflies with one simple push. The yellow butterfly has been dusted with a lustre dust for sheen and the entire cupcake is sprinkled with yellow edible glitter



We used alphabet cutters to brand these cupcakes with their blue SPCA. A pinch of tylose was added to the blue fondant to stiffen it. Once cut, the letters were indented with the back of a paintbrush for a dotty effect. The easyfrost icing was coloured and flavoured in one easy hit with the addition of lemon flavacol. These also come in other citrus and tropical fruit, and classics like coffee, peppermint, chocolate, caramel and butterscotch. A 1A tip was used to pipe the soft lemon swirls. 


These neon cats were formed with the help of a silicone mould and they look so peaceful! I always rub a tiny bit of finishing creme into moulds before I push the coloured fondant in. This ensures they pop out perfectly. These sleeping cats have been simply dusted with a lustre filled dusting powder pump brush.


These cartoony green grass cupcakes added vibrant colour to the boxes. We added mint green gel colour to our easyfrost icing as well as a couple of drops of mint chocolate chip oil flavouring. Then it was easily piped on through a grass tip #233.



The decorations on top were simply pressed into a dog themed silicone mould set. For the two-tone paw I rolled 4 tiny rounds of soft pink fondant and flattened them into the guide then put a touch of sugar glue on top of each. The ball of brown fondant was eased over gently to complete the shape. I used a sturdy pink foil cupcake case to match the pink touches on the paw.


Sunday, September 14, 2014

Baby Dresser cake


Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.

What a fun cake this is, as well as a baby shower cake, with a few changes to the accessories, it would be fun for any age. 

Tools and Ingredients
12" cake drum or board
two 8" x 4" 2-layer cakes
cake card boards
plastic dowels
white scored columns and parts
super glue
white rolled fondant
ivory rolled fondant
pearl luster dust
mop brush
white sixlet candies
piping gel
pastry brush
wooden dowels
pastry wheel
flexible poly blade
sharp knife or small hand saw
buttercream icing

Roll white fondant 1/8" thick. Lay woodgrain texture on top of fondant and roll with heavy pressure. Cut two pieces measuring 8" x 3 1/4" tall and two pieces measuring 4 1/4" x 3 1/4" tall. 
Use a sharp cutting tool to detail with scallops in the middle of the pieces leaving 1 1/4" on each end of each piece to make the corners. These pieces will be the bottom of the dresser and will be used to cover the scored columns. 
Allow pieces to dry overnite. 
Roll ivory fondant to desired thickness. Lay woodgrain texture on top of fondant and roll. Using pastry wheel or sharp knife, cut 3 1/2" x 3/4" strips from the woodgrain fondant. 
Brush cake drum or board with piping gel and apply pieces to board row by row, staggering the rows. Trim excess fondant using flexible poly blade. Cut two cardboards to measure 8" x 4". 
Cut four white scored columns to measure 3" each. 
Glue the post rings/collars to the bottom of one cardboard on each of the four corners. Once glue is dry, insert 3" columns. 
Assemble cake by placing one of the 2-layer cakes on top of the cardboard, then place another cardboard followed by the second 2-layer cake; using buttercream icing to secure layers on to boards. Sharpen one end of four dowel rods and insert into all four corners being sure to go through the center of the white scored column and the cake drum or board to secure cake. 
Ice cake with buttercream icing. Roll white fondant 1/8" thick. Lay woodgrain texture on top of fondant and roll with heavy pressure. Cut two 8" x 8" pieces using the pastry wheel. 
Brush front and back of cake with piping gel and attach pieces using flexible poly blade to trim excess fondant. Cut two 4" x 8" pieces of fondant. Brush the two sides of cake with piping gel and attach pieces using flexible poly blade to trim excess fondant. Carefully seam all four corners together. 
Cut the 4' x 8" piece and attach to the top of the cake with piping gel being sure that the wood grains are going in the same direction as the front and back pieces. 
Attach dried fondant pieces to the bottom of the dresser using piping gel and secure seams with piped royal icing. 
Cut three 7" x 3 1/4" pieces of woodgrain fondant and apply to front of dresser for the drawers. Using mop brush, brush entire cake with pearl dust. 
Mould trim work by using rope ribbon cutter and attach to the dresser using piping gel. Pipe a small round tip icing string on top of the rope. Attach Sixlets to the drawers for handles using piping gel. Hand mould teddy bear, rabbit, duck, towel, and shoes to add personal touches. Frame is made using the rope ribbon cutter and the picture is an edible image.

Friday, September 12, 2014

How to fill chocolate truffles

This simple tutorial on how to fill chocolates come from our good friends at Robert's confectionery. Filling chocolates is easy and fun to do. They make a great gift. Just be sure you choose a mould that is deep enough to accept your filling.


Step 1. Using a paintbrush, small teaspoon or your finger, paint the base and sides of the mould so that you form a chocolate shell.  Let it set for a few minutes.


Step 2.  Place a small amount (teaspoon size) of fondant creme into the middle of the shell.  Ensure you don't overfill the mould with fondant otherwise it will make it difficult to fill with chocolate and the fondant will burst out of your finished chocolate.


Step 3.  Fill the remainder of the mould with melted chocolate.  Gentle tap it on the bench to remove any air bubbles and let it set.


Wednesday, September 10, 2014

Hawaiian shirt cookies - perfect start to any luau


Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.

These Hawaiian shirts looks like so much fun, I cannot wait to try them out myself.

Tools and Ingredients
cookie dough
run sugar icing (royal icing)
flexible poly blade
3 1/2" diamond cutter
2 1/4" diamond cutter
piping gel
pastry brush
light brown rolled fondant

Cut and bake cookies and allow to cool. 
Roll thin pieces of fondant and use the 3 1/2" diamond cutter to cut the inlay piece of the shirt. Attach piece to cookie with piping gel and use poly blade to cut the excess fondant off of cookie. 
Roll fondant to desired thickness and roll texture sheet over fondant to give a recessed image. Cut fondant using the same cutter used to bake cookies. Using the 3 1/2" cutter, cut out the neckline but do not take the cutter down as far into the shirt or the neckline will be too deep. 
Attach textured fondant to cookie with piping gel over the inlay piece. Use the 2 1/4" diamond cutter to cut textured pieces for the collar. Cut the diamond in half vertically and attach collar pieces to shirt with piping gel. Cut excess fondant with poly blade. 
Carefully use poly blade to cut the front piece of textured fondant in half to make the shirt division. Fill parchment bag with run sugar icing and fill-in recessed images. 
Roll tiny pieces of light brown fondant for the buttons and attach to shirt with piping gel.

Tuesday, September 9, 2014

New Kiwiana moulds in stock at Kiwicakes


Today I'm thrilled to be sharing with your three new silicone moulds joining the Kiwicakes kiwiana range The Pohutukawa sure to be popular for Christmas as well as weddings.


Both the caravan and the pukeko are kiwi classics.


These have been right manufactured right here in NZ, to our specifications.

Tutorial Tuesday - Fish Cupcake toppers


Every Tuesday here on the Kiwicakes blog in conjunction with The Whole Cake & Caboodle we'll be bringing you tutorial Tuesday. Today's tutorial is these gorgeous fish cupcake toppers (see previous tutorial for octopus).


Use the following cutters to make these required shapes (2 hearts) medium dove plunger cutter, 3 prong holly large plunger cutter or single holly leaf, 1 cm heart plunger cutter or similar cutters. 


Cut the three prong holly in this spot to separate the leaves 


Then cut the leaves down the centre, this will give you enough fins for 6 fish


Cut the tail from the dove shape like so


Then gently squeeze into a more fish tail look


Roll a ball of fondant or gumpaste about the size of a large marble. If using plain fondant with no stiffener it can be done but will be very soft. We recommend using tylose to harden your icing.


Squeeze the end drawing it out into a teardrop shape around this shape but not quite as long as the octopus


Use a medium sized ball or dog bone tool to add holes for eyeballs. A paintbrush end or even a clean earbud can make impressions


Use a touch of edible glue to stick the tail under the body


And stick the fin to the top of the body like so


Stick the heart shape fins to the sides like so 


Roll a small ball of fondant for the mouth, stick on and poke a hole in the centre with a toothpick or similar tool


Use a small piece of fondant and roll into a oval shape then halve it. This gets you two eyes the same size. Its easier to half an oval shape than a ball. If the ball is too large start again with a smaller piece. Use a touch of glueto stick the eyeballs in then either dot a pupil with gel. If you use a toothpick you get an even dot instead of trying to paint a circle. Or use a slightly damp paintbrush to pick up small non-pariels and stick with a touch of glue.


Here I have made small holes to help the non-pariels stay in place


Voila...eyeballs can be made on the sides of the head for a different look
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