Friday, September 4, 2009

New Autumn Carpenter design impression mats & cookie cutters

It's been a very long week, waiting for a huge shipment of Autumn Carpenter cookie cutters & impression mats to clear customs. They finally have and I should have them in my hot little hands on Monday. I am so excited. I just Adore the AC range and there are some lovely new goodies to add. Lots of new impression mats & impression mat/cookie cutter sets.

Swirls impression mat - click here to buy 29.95

Live Laugh Love Cookies


Tools and Ingredients
heart shaped cookies
rolled fondant
blue colouring
brown colouring
buttercream icing
funky letter cutters
whimsy swirl texture sheet
Roll out fondant and place texture sheet on top. Roll over once with rolling pin and remove sheet. Cut out heart using the same cutter used for baking the cookies. Attach to cookie using a thin layer of buttercream. Put small amount of colored buttercream in pastry cone with small hole cut in end and pipe small dots around the edge of cookie. Roll fondant very thin and cut with funky letter cutters. Allow letters to dry slightly and attach with small dots of buttercream.


3-D Easter Egg Cake




Tools and Ingredients
1 baked 3-D egg cake
2 1/2 lbs. fondant
yellow coloring
pink colouring
green colouring
purple colouring
buttercream icing
flower plunger cutter
whimsy swirl texture sheet
Ice cake as smooth as possible with buttercream icing. Tint majority of fondant yellow and a small amount green, purple and pink. Cover egg cake with yellow fondant. Gently tilt cake from side to side to help get fondant under edges. Roll green fondant out and place whimsy swirl mat on top. Roll over once with rolling pin. Use pastry cutter to cut wavy edges on the green fondant. Use small amount of water to attach strip to cake. Roll pink and purple fondant as thin as possible and use plunger cutters to create small flowers. Attach to cake using small dots of buttercream. Tint small amount of buttercream pink and green. Use a #2 tip with pink icing to pipe tiny dots along the edge of both sides of the green strip. Use green buttercream and a #2 tip to pipe graduated dots all over egg.



Mothers Day Hat Cake

Tools and Ingredients
6" Iced Cake
3 lbs. White Fondant
pink colouring
purple colouring
buttercream icing
daisy plunger cutter
whimsy swirl texture sheet
Place 6" iced cake on center of 14" board. Color approximately 2 pounds of fondant pink and 1/2 pound purple. Roll out pink fondant to about 19" and impress with whimsy swirl texture sheet. Gently place over cake and allow the excess fondant to lay on the board. Smooth the fondant to the shape of the cake. Use a pastry cutter to even out the edges of the fondant. Use objects around your kitchen to prop up the fondant to make it wavy. AC used cream horn moulds and large piping tips to create the waves on the brim of the hat. Keep the supports under the fondant until it hardens. Roll out the purple fondant in a thin strip about 19" long and use pastry roller and ruler to cut a 1" strip. Moisten fondant with water where fondant band will be applied. Gently attach band. Repeat procedure to make additional ribbon to form bow and tails. Attach bows and tails. Use small objects to prop up bow or tails if desired.
Put small amount of coloured buttercream in parchment cone and cut small hole in tip. Pipe small stitching around edge of hat brim and on ribbon.
Roll out thin layer of purple and white fondant. Cut several flowers from each color using small cutters and plunger cutters. Allow flowers to dry in flower former molds. After they are hard, attach 2 flowers together to create extra dimension to each flower. Then use buttercream to pipe white or pink centers in each flower. Attach flowers to hat using small amount of buttercream.


Dot explosion impression mat - click here to buy 29.95








13 Years Dot Explosion Cupcakes




Tools and Ingredients
cupcakes with thin layer of buttercream in purple striped baking cups
rolled fondant
buttercream icing
pink colouring
purple colouring
green colouring
blue colouring
pearl lustre
dot explosion texture sheet
circle cutter
number candy mold
Roll out pink fondant and impress with dot explosion texture sheet. Use round cutter the same size as the top of the cupcake to cut out circle. Place on top of cupcake. Roll out green fondant and cut into small circles. Insert floral wire into the bottom of circle and allow to dry for several hours. Spray candy mold lightly with cooking spray and wipe out excess. Press small amount of purple fondant into cavity and scrape off any excess. Remove with pin. Attach to green disk with buttercream icing. Use purple buttercream to pipe small dots around edge of green disk and blue buttercream to pipe small dots around edge of cupcake. Dust cupcake with pearl lustre.


Winter Hat Dot Explosion


Tools and Ingredients
hat shaped cake (trophy cake pan)
buttercream icing
rolled fondant
royal icing
blue colouring
purple coloring
pink colouring
dot explosion texture sheet
Bake cake and allow to cool. Ice with thin layer of buttercream. Roll out light blue fondant and impress with dot explosion texture sheet. Cover entire cake except for front side. Add slightly darker blue fondant to cover front side. Use another shade of blue to make band at bottom edge of hat. Use spatula edge to create lines. Cut blue and pink fondant into narrow strips and pipe up at top of hat to create tassel. Thin royal icing and color pink and blue. Fill parchment cone with each color and cut small hole in tip. Add fine line details along band and add dots on top of texture sheet design. Cake is displayed on board covered with opal sugar crystals.









Flower Fun impression mat & accent moulds - click here to buy








Shades of Pink Flower Fun Wedding Cake



Tools and Ingredients
6", 9" and 12" Iced Cake
14" Board
cake supports
7 pounds White Fondant (approx.)
Pink Food Coloring
Royal Icing
flower fun texture sheet
Colour 1 pound of fondant light pink, 3 1/2 pound medium pink and 1/4" dark pink. Cover 6" tier with light pink fondant, 9" tier with white fondant and 12" tier with medium pink fondant. Stack cake using your preferred cake supports. Roll out 2 3" strip of white fondant one 19" long and the other 38" long. Roll to 1/4" thickness and then place Flower Fun impression mat and firmly roll over once with rolling pin. Pick up impression mat and move and repeat until both strips are entirely covered. Use a pastry wheel to cut a wavy edge on both sides of each strip. Brush a small amount of water on middle of top and bottom tier and gently press short fondant strip on top tier and the larger strip on the bottom tier. Mix royal icing and add extra water to thin slightly. Colour small amount of royal icing light pink, medium pink and dark pink. Carefully pipe over details of impression mat on both white strips. Use a variety of all three colors. Pipe a small ball trim along top and bottom edge of strip with dark pink. Use regular white royal icing to pipe small border at the base of each tier.
Form a couple dozen flowers using flower mold. Spray flower fun flower mould lightly with cooking spray. Use a paper towel to wipe off any excess. Push small amount of coloured fondant into mould and scrape off any excess. Remove piece from mould by gently prying up edge with straight pin. Place each flower in flower former to create 3-D flower. Allow to harden (will take several hours or overnight). Once hardened pipe fine details with thinned white royal icing. Attach to white middle tier with royal icing.
Build platform on top of cake by stacking several different size circles of fondant and decorating with more flowers. Place cake on board covered with white fondant impressed with flower fun impression mat design.


Shades of Blue Flower Fun Cupcakes




Tools and Ingredients
cupcakes with thin layer of buttercream in blue baking cups
rolled fondant
blue colouring
royal icing
flower fun texture sheet
flower fun accessory mould
flower former
Roll out fondant and impress with flower fun texture sheet. Use round cutter the same size as the top of the cupcake to cut out circle. Place on top of cupcake. Use second color of blue fondant to make moulded flowers. Spray cavity lightly with cooking spray and wipe out any excess. Press small amount of fondant into cavity and scrape off any excess. Remove with pin. Allow to dry in flower former. Thin royal icing with water until it smooths itself in about 7 seconds. Pipe details on cupcake and flower. Attach flower, when dry, to cupcake with small dot of royal icing.

Flower Fun Bikini Cookies
Tools and Ingredients
bikini cookies
buttercream icing
rolled fondant
royal icing
green colooring
pink colooring
purple colooring
flower fun texture sheet
wavy edge pastry cutter
Use a sugar cookie dough that doesn’t spread to bake cookies. Roll out each color of fondant and impress with flower fun texture sheet. Use the same cookie cutter used for baking to cut out the piece of fondant. Attach to cookie by spreading a thin layer of buttercream. For green bikini cut off top edge of bottoms and middle of top before attaching. Cut out purple fondant to replace mini parts. For purple bikini cut strips of pink fondant using wavy edge pastry cutter and attach by brushing water on fondant. For pink bikini hand mold bows. Add water to prepared royal icing until it smoothes itself in about 7 seconds. Mix icing in matching colors and pipe coordinating stitching on edge of bikinis.



Mod Circle impression mat. Priced at 29.95 - Click here to buy


Mod Circle Ribbon Cake



Tools and Ingredients
6” and 8” cakes with thin layer of buttercream
rolled fondant
buttercream icing
green coloring
blue colooring
pink colooring
purple colooring
mod circles texture sheet
Cover 6” and 8” tier with light blue fondant. Cover top of board with purple fondant. Stack cake using preferred method. Roll green fondant and impress with mod circles texture sheet. Use a pastry cutter to cut into strips 2 dots wide and long enough to cover one side. Make four pieces and attach to each side of 8” tier using small amount of water to adhere fondant strips. Repeat the same procedure for pink strips going up sides and loops of bow. To form bow cut into short lengths and attach ends with small amount of water. Place loops on side to dry. Once hardened place on top of cake (should need approximately 12 loops). Use same method with purple fondant for around bottom edge of board only using one dot wide and attaching with buttercream. Use small circle cutters or round decorating tips to cut out several round disks. Attach all over cake using small amount of water. Use purple buttercream to pipe small border on bottom edge of 6” cake and on edge of cake board.

Individual Serving Sweet 16 Cake
Tools and Ingredients
3/4” thick sheet cake
white chocolate coating
pink buttercream
circle cutters
perfection strips
mod dots texture sheet
Cut 3 sizes (3”, 2 ¼” and 1 ½”) of cake circles from sheet cake. Melt candy coating. Cut the texture sheet into 1 dot wide strips and cut to fit around each tier. Place the small size perfection strips on both sides of the texture sheet recessed side up. With a brush, coat the strip with a thin layer of melted candy coating brushing all the details, to avoid air bubbles. Pour melted candy coating over the texture sheet, spreading it to nearly the edge. Use a spatula with a straight edge and drag over the perfection strips: these strips allow for consistent thickness. Pick up and move to clean space. Allow chocolate on the strip to cool until it is almost set. Don’t let it set too long, or it will crack when you try to put it around the cake. Place strip around tier and place in freezer to completely harden. Remove from freezer and remove texture sheet. Repeat for each tier. Use small size perfection strips on parchment paper and spread thin layer of melted candy coating. When almost set use circle cutters to cut disks to fit on top of each tier and for topper. Allow to completely harden before removing from parchment paper. Place disk on top of each tier and assemble cake. Use #3 tip to pipe pink buttercream border around edge and “16” on topper.


Mod Circle Chocolate Wrap Cake


Tools and Ingredients
6” cake iced with chocolate buttercream
dark chocolate coating
milk chocolate coating
dark chocolate ganache
chocolate dipped strawberries
perfection strips
mod dots texture sheet
Melt candy coating. Cut the texture sheet in a strip long enough to fit around the side of the cake. You may need to tape strips together to make it long enough-- tape raised sides. The strips should be cut to the height of the cake. Place the cut strip, raised side down, on top of a silicone mat, or parchment paper. Use a parchment cone or small squeeze bottle to pipe dark chocolate into random circles. Place the medium size perfection strips on both sides of the texture sheet. With a brush, coat the strip with a thin layer of melted milk chocolate candy coating brushing all the details, to avoid air bubbles. Pour melted milk chocolate candy coating over the texture sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips: these strips allow for consistent thickness. Pick up and move to clean space. Allow chocolate on the strip to cool until it is almost set (generally 5-10 minutes). Don’t let it set too long, or it will crack when you try to put it around the cake. Place strip around the cake. Place in the refrigerator for 20-30 minutes. Remove texture sheet. Finish cake by swirling chocolate ganache on top and placing chocolate dipped strawberries.



Mod Circle Mints

Tools and Ingredients
light green candy coating
dark chocolate candy coating
peppermint oil
perfection strips
mod dots texture
Melt light green and dark chocolate candy coating. Add approximately 12 drops of peppermint oil to the dark chocolate. Place red perfections strips on parchment paper and place cut portion of mod circle sheet recessed side up. Pour half of the light green chocolate over sheet and use large spatula pressed against perfections strips to spread an even layer. Leave at room temperature and when almost set pour mint dark chocolate on top spreading to an even layer using another set of red strips stacked on top of the first. Repeat process with light green chocolate to create 3rd layer. Place in freezer to completely set. Remove from freezer, turn over and remove texture sheet. Cut into squares using a hot knife.



I love the Wavy dots impression mat priced at 29.95 - click here to buy



Pastel Wavy Dot Easter Eggs


Tools and Ingredients
egg cookies
buttercream icing
rolled fondant
blue colouring
purple colouring
green colouring
orange colouring
wavy dots texture sheet
Mix 3 shades of each colour of fondant. Roll out lightest colour and impress with wavy dots texture sheet. Use the same cookie cutter the cookies were baked with to cut the fondant. Attach to fondant by applying a thin layer of buttercream to cookie. Roll out medium shade of fondant and impress with wavy dots texture sheet. Cut out with cookie cutter in same place of pattern as first lighter shade. Use pastry cutter to cut out raised strips. Attach raised strips to cookies in appropriate place by brushing small amount of water on fondant. Roll darkest shade of fondant into small balls and place on appropriate spots on cookie. Finish cookie by piping small dots of white buttercream around edge of cookie and on both sides of raised lines.

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