Sunday, September 27, 2009

And the winner of the signed Debbie Brown book is!

Sheranne Haugh from Taumarunui.


I must admit, drawing a winner to receive a prize is much easier, than asking people to send an email saying why they'd like to win BEACUSE then I have to choose a winner. I can honestly say after I read each letter, I wanted to give the book to each and every person. Sadly I only have one copy to give away and there can only be one winner.
Here is part of Sheranne's letter
I have taken the books to the school I work at, because we have schoolwide developmental programme on Monday mornings. During this time i have been amazed with the senior boys aged 11,12 and 13 they are so interested in creating the figures from Debbie's book although we are only creating out figures from playdough at the moment the intention is to move to modeling foundant and create individual cakes to sell at our school gala.

These boys have amazed myself and the other staff members with their fine details and patience
it is also a great time for myself and these children to sit around the table and talk while we create.

Who knows, by developing this interest now, we may see New Zealands version of Chef Duff (Ace of cakes) in few years time.


regards Sheranne Haugh

I can't decide what sort of Christmas cake to make this year

I cannot decide what sort of Christmas cake to make this year. For those of you that have been with me, for the past few years, you'll already know I'm hugely passionate about all things Christmas. Here at Kiwicakes, the planning for Christmas items for stock starts in August.


I'm lucky, I get to decorate three Christmas cakes every year. My lovely mother in law Margaret drops off three uniced fruit cakes, of which, I return two for distribution within the family, and I get to keep one. I usually come up with a theme relatively easily. Many years ago, my choice of decoration was based upon what I was capable of doing. Now that decorating comes a bit easier to me AND I'm spoilt for choice with all of the tools lining the shelves of http://www.kiwicakes.co.nz/ I simply cannot decide what to do this year. I've usually tended towards more modern or contempory Christmas themes - with a twist on the traditional.




Lasy year was snowflakes (pale blue for me, black & silver for my sister inlaw & traditional golds & reds for my mother inlaw). Which I can't seem to locate a photo for, I'll update that when I find it.


The year before was holly ALL OVER for everyone.


I also like to make Christmas ornament cupcakes - these are always a hit. I get oohs and aahs and "I can't eat that - it llooks so real". The ornament cupcakes have now become a family tradition, I make one for everyone int he family on Xmas day.


Take the poll at right, to let me know what you're thinking of making

Thursday, September 24, 2009

Stunning new cupcake wrappers


I am so thrilled with the new cupcake wrappers that have just arrived - definitely a new favourite thing. Brand new couture cupcake designs Meisha (bird & blossom) & Dorothy (dotty), with new colourways for Lulu (gold) and Olivia (silver) Click here to view the full range.

A birthday cake for my mother in law Margaret

I have often bragged I have the best mother inlaw in the world. She is very good to me, I definitely struck it lucky when I married her son!. Today is Margarets birthday, we are going out to dinner here in Whangarei to celebrate. I made her this cake, which I'll be dropping down to the restaraunt shortly, so it can be brought out as a surprise for her.

Click here for Wilton's instructions for making ribbon roses. (I just made them using my hands)


I used a gold flourish chocolate transfer on the free form slabs. Then I added some golden ivory cachous And I topped it off with some Bronze sand sparkle dust glitter

Tuesday, September 22, 2009

Cowboy cookies a la Bakerella

One of my all time favourite blogs EVER! is http://www.bakerella.com/ she has the most exciting array of baked goods, with exquisite photography. She is so generous, often including print templates, so you can complete her designs, right down to the label.

I was compelled to make her "cowboy" cookies in a jar, for gift giving - don't you just love the name?. When I saw the finished product on Bakerellas blog, I thought to myself "we never see special addition M&Ms in NZ!" (as per the pink Breast Cancer awareness M&Ms in Bakerellas Cowgirl cookies). Then lo and behold not two days later, I saw "orange flavoured white/orange" special addition M&Ms in the Moerewa 4 square, on a day trip through to Kerikeri in Northland on Sunday. As my mother in laws birthday is coming up on Thursday this week, I thought I'd make a jar for her.

Unfortunately, we do not have the wide array of empty jars available in the craft stores, that Bakerella has in America, but I did the best I could, with what Spotlight Whangarei had to offer. This resulted in thinner layers than Bakerellas, and I had to double the recipe to fill the jar- 50 cookies anyone?. Nevertheless, I was happy with the result. It's something I am going to try again, and hopefully come up with a better looking filled jar.

Want to read Bakerellas full post - click here.

Thursday, September 17, 2009

Stunning new Packaging for your Christmas goodies

These a definitely a new favourite thing a stunning range of bags, in both lollipop & gift size. They are clear plastic, with a printed design. The hard part is going to be deciding what I put in them for Xmas. I'm thinking fudge, chocolates and or cookies. available for purchase now. A great christmas packaging idea, priced at only 4.95 per pack - click here to buy

A little something different - my hubby, poetry & Sam Hunt

I am very proud of my wonderful husband Vaughan. Amongst other things (besides being a great dad, husband & teacher) he is a poet. I wanted to share with you all Sam Hunt reading Vaughan's poems over 3 weeks on Kiwi FM. Sam says he's as good as Leonard Cohen - which is a huge compliment as Vaughan is a great fan.

The 10 minute shows are downloadable from the Sam Hunt page on the KiwiFM website http://www.wammo.co.nz/category/sam-hunt/

New Voice (3 Aug)
http://cdn1.libsyn.com/wammo/Wammo_and_Sam_Hunt_31_07_09.mp3?nvb=20090915031307&nva=20090916032307&t=051eef5912cdb81211ec4


Outside is Fog (7 Aug)
http://cdn2.libsyn.com/wammo/Wammo_and_Sam_Hunt_7_08_09.mp3?nvb=20090915031408&nva=20090916032408&t=0ea2ea33ccbd3ce30999f

Lost Weekend (11 Sept)
http://cdn1.libsyn.com/wammo/Wammo_and_Sam_Hunt_11-09-09.mp3?nvb=20090915031518&nva=20090916032518&t=0b352a0c47daee29841ce


The poems he reads are ‘the answer to first questions’, ‘outside’, ‘everyday (after Heather Hunt)’, and ‘over the fence’. This poems are all from Vaughan's blogsite http://fallingawayfromblue.blogspot.com/

Wednesday, September 16, 2009

Salami flavoured chocolates anyone?


I just saw Hannah on the Herald website, with her salami flavoured chocolates. I had the pleasure of meeting Hannah at her truffle shop in Auckland last year. And tasted some of her wonderful creations. If salami flavoured chocolate intriques you. Click here to read the full story on the Hearld website
Check out Hannah website - Mamor chocolates

Tuesday, September 15, 2009

How cute is this monkey mould?


This new monkey chocolate mould, is one of my favourite things this week!. It is so cute, I can hardly wait for an excuse to try it out. Priced at 7.50. Click here to get one

Vintage button cupcakes

My mum is an antique dealer and on the weekend I helped her at the vintage textile fair, held at Alexandra park raceway in Auckland. I've grown up in her world, she opened her shop in Kamo, 30 years ago. She closed the shop a couple of years ago and is now semi retired. Tommorrow she is hosting a group of ladies with a passion for glass buttons, that will peruse some of the buttons she bought back from the textile fair.

Cupcakes are chocolate, with a cointreau chocolate icing. The rainbow finish on the large button is made to imitate, the highly desirable "carnival glass" buttons.


Click here to buy the vintage button mould

Thursday, September 10, 2009

Koru wedding cupcakes


I couldn't resist trying out this idea I had, ever since the wonderful couture cupcake wrappers arrived. Many couples choose a Koru as a symbol or theme for their wedding. What could be better than white chocolate (or dark chocolate) Koru, dusted with pearl crushed pine lustre dust. And finished off in a lovely couture cupcake wrapper. I simply can't decide which colour I like best. As I was just testing my theory, I went for a plain iced cupcake. I think if I was making them for an event a 1m or 4b piped swirl would look great. And as you all well know, I love sparkle - so perhaps a sprinkling of glitter is in order as well.







For those of my readers from overseas, Wikipedia reference to the Koru, is as follows: (Photo courtesy Wikipedia commons)
The koru is the Māori name given to the new unfurling fern frond and symbolizes new life, growth, strength and peace. It is an integral symbol in Māori carving and Tattoos.

Tuesday, September 8, 2009

Awesome new 3d chocolate Christmas tree mould



I am floored by the quality of the new range of Xmas moulds I've just received. Each comes with an instructional "how to" card, making the mould itself, perfect for gift giving. One of my personal favourites is the 3d Xmas tree I am going to try making one of these with the children this Xmas.

Click here for our full chocolate mould range

I saved my favourite impression mat until last!



I just adore what Autumn Carpenter has done with the Paisley impression mat and matching accent moulds. Click here to buy Paisley items



Bright Paisely Tiered Cake


Tools and Ingredients
6", 8" and 10" cakes
3 1/2 lbs. blue fondant
2 lbs. yellow fondant
1 lb. pink fondant
orange food spray
green food spray
royal icing
paisley accessory mould
14" cake drum
paisley texture sheet
yellow food coloring
blue food colouring
orange food colouring
pink food colouring
green food colouring
Cover 6" cake with pink fondant, 8" cake with yellow fondant and 10" cake with blue fondant. Roll out remaining blue fondant to a 14" circle. Place texture sheet on top of fondant and roll over once with rolling pin, applying heavy, even pressure. Spread thin layer of buttercream or piping gel on cake drum. Carefully lift fondant onto drum and trim around edge. Place ribbon around edge of drum if desired. Stack cakes using your preferred method. Place cake on turntable (if available). Spray orange food spray where 6" cake meets 8" cake and slowly rotate the cake. Blend color by spraying lightly above and below. Repeat the same process for green food spray between 8" and 10" tiers. Mix royal icing according to recipe or package instructions. Thin slightly by adding extra water. Use food colouring to create 5 different colours and put each in parchment cone. Knead together small amount of blue and yellow fondant to make green and yellow and pink to make orange. Spray paisley accessory mold lightly with cooking spray and wipe out excess with paper towel. 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. Attach to cake with small amount of royal icing. Repeat using different colours until entire cake is covered. Pipe small dots and details in assorted colours around edge and on top of each moulded paisley.


Paisley Chocolate Wrap Cake



Tools and Ingredients
8” cake (suggestion: 3 layers of white cake layered with fruit and cream filling)
fresh fruit
white chocolate or white candy coating
paisley texture sheet
Assemble cake as desired except for fruit on top and ice with thin layer of icing. Cut paisley texture sheet large enough to wrap around entire cake, piecing together if necessary. Cut wavy top edge slightly taller than edge of cake. Melt and temper chocolate or just melt candy coating. Place texture sheet on parchment between medium size perfection strips. Pour chocolate over texture sheet and scrape off excess. Move texture sheet to clean surface and when almost set wrap around cake. Place in refrigerator for 5 to 10 minutes until completely set and then remove texture sheet. Top the cake with fresh fruit.


21 Years Paisley Cake

Tools and Ingredients
"2" and "1" cake iced with thin layer of buttercream
fondant
orange colouring
pink colouring
royal icing
paisley texture sheet
Roll out orange fondant and impress with paisley texture sheet. Cover board. Roll out pink fondant and impress with paisley texture sheet and cover both numbers. Place both cakes on covered cardboard. Thin royal icing and color 2 shades of pink and 2 shades of orange. Fill parchment cone with each colour and cut small hole in tip. Add fine lines and details along several of the paisley impressions.

WOWEE our new Rainbow dust advertisement


Well as you all know Kiwicakes is the NZ distributor for Rainbow dust products (non toxic glitter, edible lustres, edible glitter shapes & matte dusting powders). Check out the new advertisement we've created for the NZCDG magazine. It lists all NZ stockists (and will be updated, as we get new stockists). I think you'll all agree, it looks fantastic. look for it in your next copy of the NZCDG magazine.

Wow I just love Autumn Carpenter mini cookie sets

Wow, I'm in love with the new AC mini cookie cutter & impression mat designs, they just keep getting better! I hope you enjoy using some of these ideas for cookies.


Cookie Cutter Texture Sets- Mini Wedding SetDecorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini wedding set includes 2 cutters, 2-1/4" dress and 2" cake and three different texture mats, each with two designs. Cookie recipe included. Click here to buy mini wedding set




Painted and Pearl Mini Wedding Cookies



Tools and Ingredientsmini wedding cookie cutter texture set
white fondant
blue gel coloring
yellow gel colouring
green gel colouring
pink gel colouring
fine brush
Lightly spray one mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach to a baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Repeat with other texture mats to have one of each style of cookie. Thin gel food coloring with a few drops of water (a paint tray works great for multiple colors). Use the brush to paint over details of flowers, bow on dress, bow on cake and scrolls on dress.



Mini Wedding Cookie Bouquets




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
pearl lustre
candy clay
pearlized white jimmies
terracotta pot
Lightly spray one mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both the dress and cake) with appropriate cookie cutter from set. Dust with pearl lustre. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with other texture mats to create multiple pots. Wrap candy clay in plastic wrap and push to bottom of pot. Insert sucker sticks and fill remainder of pot with pearlized jimmies.



Perwinkle and Fuschia Mini Wedding Cookies




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
periwinkle fondant
fuchsia fondant
periwinkle royal icing
fuchsia royal icing
pearl spray
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Dot dress and cake: Lightly spray dot mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both dress and cake) with appropriate cookie cutter from set. Cut top and bottom of dress to remove the band. Spray all pieces with pearl spray. Roll out fuchsia fondant and cut replacement band. Attach to baked and cool wedding cake and dress cookie (both white and fuchsia parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of the top and bottom tier and at the intersection of the quilting on the middle tier of the cake. Use periwinkle royal icing, thinned with a bit of water, to pipe over the stripes on the bottom tier, to pipe a row of dots as the bottom border on the middle tier and on top of the dots on the top tier. Roll periwinkle fondant very thin and cut out three small blossoms using plunger cutter. Attach to cake at the top of the swags with a small dot of royal icing. Fill centers of flowers with thinned fuchsia royal icing. Roll fuchsia fondant very thin and cut out one small daisy using plunger cutter. Attach to dress at band with a small dot of royal icing. Fill center of flower with thinned periwinkle royal icing.

Bow dress and cake: Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both dress and cake) with appropriate cookie cutter from set. Cut dress at waist and remove top. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Cut dress at waist and remove bottom part. Attach to baked and cool wedding cake and dress cookie (both white and periwinkle parts) with piping gel or a thin layer of buttercream. Use fuchsia royal icing, thinned with a bit of water, to pipe flower petals on top of dress. Use periwinkle royal icing, thinned with a bit of water, to pipe centers of flowers on dress top and randomly all over cake. Press small ball of fuchsia fondant into bow design on texture mat for both the dress and cake. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.


Flower dress and cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with appropriate cookie cutter from set. Spray cake with pearl spray. Roll out periwinkle fondant and place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just dress) with appropriate cookie cutter from set. Attach to baked and cool wedding cake and dress cookie with piping gel or a thin layer of buttercream. Roll periwinkle, fuchsia and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by piping a different colored thinned royal icing in middle of flower. Attach flowers to raised impressions on cake with small dots of royal icing or piping gel. Use fuchsia royal icing, thinned with a bit of water, to pipe small dots on dress.

Brown and Pink Mini Wedding Cookie Bouquets






Tools and Ingredients

mini wedding cookie cutter texture set
chocolate fondant
pink fondant
pink royal icing
parchment cone or a pastry bag with a #1 tip
brown and pink M&M’s® candy
dark brown candy clay
pink and brown ribbon
vase or pot
Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the dress) with appropriate cookie cutter from set. Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll chocolate fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just the cake) with appropriate cookie cutter from set. Attach each to baked and cool wedding cake and dress cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Use pink royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier and to trace over the flowers on both the dress and cake. Press small ball of pink fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing. Fill vase or pot with candy clay or brown and pink M&M’s® and insert sucker sticks. Tie bow with brown and pink ribbon around vase.


Green and Blue Mini Wedding Cake Cookies




Tools and Ingredients
mini wedding cookie cutter texture set
white fondant
purple fondant
green fondant fondant
medium blue fondant
light blue fondant
purple royal icing
green royal icing
light blue royal icing
parchment cone or a pastry bag with a #1 tip
small flower blossom plunger cutter
mini daisy plunger cutter
Bow wedding cake: Lightly spray bow mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll white fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use green royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Use blue royal icing, thinned with a bit of water, to pipe rows of triple dots all over cake. Press small ball of purple fondant into bow design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove bow (may be easier to form in separate pieces) and attach to cookie on top of the raised bow with piping gel or royal icing.
Stripes and dots cake: Lightly spray stripes and dots texture mat from mini wedding cake cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on orange fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the bottom tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll medium blue fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the middle tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant with cookie cutter from set. Cut the top tier and attach to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe on top of impressed dots on top tier and to pipe a row of small dots as a bottom border for the middle tier. Use blue royal icing, thinned with a bit of water, to pipe on dots going up the stripes on the bottom tier and to pipe a row of small dots as a bottom border for the top tier. Use green royal icing, thinned with a bit of water, to pipe on swags on the bottom tier. to pipe a row of small dots as a bottom border for the bottom tier and to pipe small dots at the intersection of the quilting on the middle tier. Roll light blue fondant very thin and cut out three small blossoms using a plunger cutter. Attach the flowers to the cake with a small dot of royal icing or piping gel at the top of each swag. Use thinned purple royal icing to pipe centers for the flowers.
Flower wedding cake: Lightly spray flower mini wedding texture mat from mini wedding cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just cake) with wedding cake cookie cutter from set. Attach piece to a baked and cool wedding cake cookie with piping gel or a thin layer of buttercream. Use purple royal icing, thinned with a bit of water, to pipe a row of small dots along the bottom edge of each tier. Roll light blue, purple and white fondant very thin and cut a variety of small flowers using plunger cutters. Make centers for the flowers by shaping small balls of the same colours of fondant. Attach different colored centers to flowers and flowers to raised impressions on cake with small dots of royal icing or piping gel.


Cookie Cutter Texture Set- Mini Baby SetDecorate cookies using the texture mats for a simple way to get an elegant, professional-looking design, or enhance and embellish the textured cookie with flowers or icing.
Mini baby set includes 2 cutters, 1-7/8" bib and 2" onesie and three different texture mats, each with two designs. Cookie recipe included. Click here to buy Bib & onsie cookie cutter set


Baby Girl Bib Cookies

Tools and Ingredients
mini baby cookie cutter texture set
pink fondant
purple fondant
yellow fondant
light yellow royal icing
light pink royal icing
light purple royal icing
Parchment cone or a pastry bag with a #1 tip
black food marker
orange food marker
small flower blossom plunger cutter
mini daisy plunger cutter

Rubber ducky bib: Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away inside part, leaving only the border edge. Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll pink fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Cut away outside part, leaving only inside the border. Attach both the pink and purple pieces to a baked and cool bib cookie with piping gel or a thin layer of buttercream, make sure the adjoining edges line up to each other nicely. Use yellow royal icing, thinned with a bit of water, to pipe small stitching details on the inside edge of the purple border. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to color the duck’s nose orange and make one dot with the black food marker for the eye.

Yellow polka dot bib:
Lightly spray stripes and dots mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll yellow fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and purple fondant very thin. Use the small flower blossom plunger cutter and the mini daisy plunger cutter to cut two of each colour. Attach the smaller flower to the opposite color of a larger daisy with a small dot of royal icing. Attach randomly 4, two layer flowers to the cookie. Use yellow royal icing to pipe a small dot in the center of each flower. Use pink and purple royal icing, thinned with a bit of water, to pipe random dots all over inside part of bib. Use thinned pink royal icing to pipe stitching on inside of bib border.

“ABC” bib:
Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll purple fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (just bib) with bib cookie cutter from set. Attach the piece to a baked and cool bib cookie with piping gel or a thin layer of buttercream. Roll pink and yellow fondant very thin. Use the small flower blossom plunger cutter to cut one pink blossom and the mini daisy plunger cutter to cut one yellow daisy. Attach the smaller flower to the larger daisy with a small dot of royal icing. Attach to the upper left hand corner of the cookie. Use purple royal icing to pipe a small dot in the center of the flower. Use pink royal icing, thinned with a bit of water, to pipe a thick border around the edge of the cookie and small dots on the inside of the border. Use thinned yellow royal icing to pipe small dots evenly spaced just inside the edge of the cookie.

Pastel ABC baby cookies


Tools and Ingredientsmini baby cookie cutter texture set
green fondant
light yellow royal icing
light pink royal icing
light blue royal icing
Parchment cone or a pastry bag with a #1 tip
Lightly spray abc mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll green fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Thin each colour of royal icing by adding a small amount of water. Pipe over each letter of the “abc” with a different colour. On the onesie pipe small dots in a random pattern all over on the bib pipe small dots in repeating order just inside the edge of the border of the bib.

Pastel Baby Mini Cookie Bouquet





Tools and Ingredientsmini baby cookie cutter texture set
blue fondant
yellow fondant
pink fondant
purple fondant
green fondant
orange fondant
pastel M&M’s® candy
candy clay
vase or pot
Lightly spray one texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll one color fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie (insert 6” paper sucker stick into cookie before baking) with piping gel or a thin layer of buttercream. Repeat with all the different mats using all 6 colors of fondant. Wrap ball of candy clay in plastic wrap and place in bottom of vase or pot. Insert sucker sticks into candy clay to form a bouquet. Fill vase or pot to top with pastel M&M’s® candy.

Rubber Ducky Baby Cookies






Tools and Ingredients
mini baby cookie cutter texture set
medium blue fondant
yellow fondant
orange food marker
black food marker
Lightly spray rubber ducky mini baby texture mat from mini baby cookie cutter texture set. Wipe off excess with a paper towel. Roll blue fondant to approximately 1/8" thickness. Place texture mat on fondant. Firmly roll over the mat. Remove mat. Cut textured fondant (both bib and onesie) with appropriate cookie cutter from set. Attach to baked and cool bib and onesie cookie with piping gel or a thin layer of buttercream. Press small ball of yellow fondant into rubber duck design on texture mat. Press firmly into cavity and remove excess fondant. Use a straight pin to gently remove rubber ducky and attach to each cookie on top of the raised rubber ducky with piping gel or a thin layer of buttercream. Use the orange food marker to colour the duck’s nose orange and make one dot with the black food marker for the eye.

Sunday, September 6, 2009

My day with Debbie Brown

Yesterday I attended a workshop with the Oh-so-Talented Debbie Brown (cake decorator extraordinaire.) We had a fantastic day, with Whangarei cake decorators guild members and visitors (including Malinda who had driven all the way from palmerston North). Debbie is an amazing teacher, very down to earth. She told us some great stories, and we were constantly laughing. That's my finished wedding couple above. A shot of Debbies couple she demonstrated is below.
I learnt some great hints & tips along the way, which will surely make my cakes better. And after having made these figures, which dDebbie repeated many times trhoughout the day "are made from ball shapes, tear drop shapes & sausages - anyone can do it, if you're shown how". She also stressed how important it was to realise there is no "right way", take her ideas and give them your own twist. She also divulged - none of the cakes in her books are airbrushed. And many have a leaf "just there", or embellishment "there" to hide a cake crumb or imperfection in the icing (been there done that myself)



Thats Malinda on the left from Palmerston North, Debbie - of course! and me.


Here's a pic of the Pixie Teapot Debbie demonstrated in 1 1/2 hours.

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 Ingredientscupcakes 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 Ingredientscupcakes 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 Ingredientslight 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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