Sunday, May 29, 2011

HANDMADE 2011 Queen’s Birthday weekend, June 4 – 6 2011 (Wellington)

HANDMADE 2011 will be held over Queen’s Birthday weekend, June 4 – 6 2011. At Te Papa in Wellington

HANDMADE is a celebration of beautiful and creative things. It is the place for people who want to learn the skills and crafts of previous generations but used in a modern context and using modern technology, style and flair.

Like a conference, HANDMADE is a multi-stream event with each of the streams focussed on teaching its own ‘handmade’ skill. Whether you are interested in learning a craft, recycling, restoration, or growing your own produce and preparing it, there will be something for everyone!

As part of the 'taste' stream Tanya from Decorada will be taking the cupcake decorating workshops.

You will learn simple but effective decorating techniques including making your own decorations to put on top of delicious cupcakes.


Saturday, May 28, 2011

New Kiwicakes ad

I'm really happy with how my new print ad appears for the latest issue of the NZCDG magazine. Special thanks goes to my talented husband, without whom I would only have mediocre ads, instead of the lovely ads he creates for me.


Monday, May 23, 2011

A very special recipe

Today I'm treating you all to the recipe from Stephanie Curnow for Pumpkin Chocolate chip cake. This was one of the flavours in the winning 5th birthday competition cake. The flavour is hard to describe, but I can say, this cake was an abslolute favourite with Grandma Kiwicakes, Mr Kiwicakes, me & the lovely Karina (who works for me). Everyone was amazed Pumpkin was an ingredient. Well it was just so delicious. Steph kindly agreed to share the recipe.

Pumpkin cake with cream cheese icing

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooked mashed pumpkin

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin and add choc chips if desired .
Pour batter into two greased 9-inch round layer cake pans. Bake at 180° for 35 to 40 minutes. Turn out onto racks to cool.
Icing
250g cream cheese, softened
250g butter, softened
500g icing sugar
splash of milk
cream together cream cheese and butter until a uniform colour. Slowly add icing sugar, then add enough milk to bring to a creamy consistency. Best to keep this icing refrigerated.
Enjoy!
Steph

Friday, May 20, 2011

Wedding cake & Ice cream cookies video using Satin Ice


This video from Ann Heap of the Pink Cake Box, shows Ann using Satin Ice fondant to make stunning cookies. And she's right, this technique is simple anyone can do it. It's a great way for beginners to get started with cookies.

Thursday, May 19, 2011

Latest issue of cake craft magazine out now!

Just arrived today, the latest issue of cake craft and decoration magazine. If you want the March issue, you have just a few days left to purchase, before they are recalled by the magazine distributor. Click here to buy


Guest Of The Month
Marion Frost helps you say ‘Thank You’ to someone special this month with this coffee and cream, brush embroidered cake creation.
Themed Wedding Cakes - Floating On Air
Go up, up and away with a balloon wedding cake carved by Ruth Wyld, which echoes a balloon theme, be it small balloons floating around the venue or a full scale hot air affair.
Floral Inspirations - Rose
On her debut for Cake Craft Cassie Brown makes a gorgeous handbag cake with a full rose made with individual wired petals for a very realistic effect.
Getting More From Your Equipment - Tinkertech Magnolias
Bev Hilton ingeniously uses a magnolia cutter to make a gorgeous, elegant magnolia Mother’s Day cake. With the very same cutter she decorates pretty girly cupcakes for ‘mum’, with a selection of dainty shoes.
International Project - Forever
Gabriel Castillo from Argentina, known for her cute figure modelling, models a bride and groom topper along with a delicate pastel, petal and round stacked wedding cake.
Friends From Afar Compete At Cake International
The story behind just two of the many groups of international visitors to Cake International.
Simply Modelling - Ramble On
Talented Jane Barraclough models a fabulous rambling couple, their backpack and pet Scottie dog; as always freehand, with no moulds.
Oh Baby Cupcakes
Cute cupcakes for a christening or a first birthday as designed by Lisa Slatter.
Cake Boutique - Royal Blue
Peter Roberts (of Centre Attraction, Liverpool) gives us a four tier wedding cake in a combination of royal icing and sugarpaste with a Royal flourish of gold and teal drapes.
Floral Mother’s Day
Simple cupcakes from Sam Hanna, which are given a clever twist by the addition of a special message which can be adapted for any occasion.
A Picture of Spring
In the second of her three part series Carol Haycox continues to put the octagonal cutters to good use and with the addition of primroses and oval inset plaques creates a wedding cake with a fresh spring feel to it.
Cake Boutique - Regal Romance
With the Royal wedding this month Cakeboards have used the Regal colour purple for the decorations on their 5 tier wedding cake.
Home Baking
Easter and Mother’s Day are all baked for this month by Valerie Hedgethorne, with an Easter stollen, simnel muffins, a Mother’s Day basket of fruits and an Italian Easter cheesecake.

Wednesday, May 18, 2011

Great new cookie products just arrived from the UK

Just arrived from SUCK UK are 2 great products for the cookie fanatics. For those children of the 80s who were Pac Man fans like me. You'll love this set of cookie cutters. Priced at 29.95  (follow the link through to the website and watch the cookies get blasted - a small but simple pleasure)


This cool Home made Cookie Stamp priced at 29.95 is a must for all home bakers.


In an age where we buy everything from hot chickens to frozen yoghurt at the supermarket, it can be refreshing to explore the home baking aisle and go home ready to make your own cookies. Take a stand against profit-driven global expansion: Bake your own biscuits ... mark them with our HOME MADE Cookie Stamper ...shout 'Power To The People!'

New Rainbow Dust products launched today

Today saw the launch of an entirely new range from Rainbow Dust. Mimosa Sprinkles in 25g jars.


Also added today is 3 new colours in the hologram sparkle glitter. Red, orange & black.


Monday, May 16, 2011

Watch Ron Ben-Israel cover a cake with Satin Ice

I frequently get asked how you cover a cake with fondant. This video by Ron Ben-Israel shows it is done using Satin Ice. I love his rolling pin! The benefit of Satin Ice is how thin it can be rolled. What an awesome tip for making the chocolate fondant shiny.



Sunday, May 15, 2011

Free birthday printables


Check out the Mad scientist, robot, sports & other great printables over at Living Locurto

The Daisy collection makes all these great flowers

The newly arrived Daisy Collection cutter sets, makes all of these great flowers from FMM. Better yet, you can download their instruction sheet here on how to make them all.  This set is great value at only 14.50

Use Satin Ice gumpaste to make this awesome HUGE ribbon rose

I just love the look of this huge Satin Ice Gumpaste rose. Watch the video and see how easy it is to make.

Saturday, May 14, 2011

Aoraki Cake Demonstration day

Aoraki Cake Decorators Club - Warmly invite all interested cake decorators to our 5th Birthday Celebrations Demonstration Day. Saturday 25th June 2011

To be held in the Gleniti School Hall, 22 Heath Street, Gleniti, TIMARU

9.00am – 4.00pm

The day will commence at 9.00am with a cup of tea and a welcome.

First demonstration will start at 9.30 sharp.

$25 per person

Food for the day included

Demonstrators:

Julie Eade – Gladioli

Anne Symister – Peony

Rachael Harrison – Novelty

Aoraki Polytechnic – Chocolate work or Piping
Enquiries, please phone Michelle (03) 686 3221 or e-mail moores4@xtra.co.nz

Registration: please return with payment by Monday 13th June 2011



Name……………………………………………………………………..

Address…………………………………………………………………..

Phone No…………………………email…………………………………



Amount paid……………


Or payment may be deposited into the Aoraki Cake Decorators Club Bank Account:

Westpac – 03-0887-0456139-00

Please post registration details to: Michelle Moore, 42 Poplar Street,

President ACDC Gleniti, Timaru

Free Star Wars cupcake printables

Who doesn't love Star Wars?. Check out the free printables over at Living Locurto

Waitakere Cake Club's Big Day Out!

Waitakere City Cake Decorator’s Club

OUT OF AFRICA THEME

SATURDAY 18TH JUNE 2011 AUCKLAND BRIDGE CLUB 273 REMUERA ROAD REMUERA AUCKLAND

DEMONSTRATORS:

Corrine Green: African Figures Ann Shields: Modelling

African Animals

Helen Corder: Protea Limelight Michele Barnett: African Iris

Marilyn Teague: Gazania (Gerbera) Sue White-Parsons: African Sunset

The day will commence at 9 am with a cup of tea and a welcome – First demonstration to start at 9.30am

Cost $25 per person

DOOR PRIZE, SALES TABLES & RAFFLES
Morning and afternoon tea supplied. Please bring own lunch.
We look forward to seeing you and make sure to book this date in your diary now.

Monday, May 2, 2011

Awesome new products for allergy sufferers



Sometimes it’s hard to be the life of the party when you suffer from a food allergy. Other guests dive into the party food with gusto while you’re left checking ingredients or bringing your own food from home. Sure it’s better than no party at all, but when you’re a kid you just want to do the same as your friends are doing… Well now you can!


Our new products are a fun and simple food labelling system, and for allergy sufferers it’s bringing the life back into parties. Using brightly coloured cupcake baking cups and food flags, this takes the stress out negotiating a food buffet. Guests who have allergies can simply choose food with the appropriate coloured flag or cake cup, and enjoy!


These groovy baking cups and food flags are ideal for party hosts, parents of young allergy sufferers, gluten free bakeries and caterers. Each colour alerts guests to food that is nut free, gluten free, dairy
free, egg free and so on. In total there are 7 different alerts.

Through clever use of both words and colours to denote each allergen, this allows adults and children to easily identify safe foods amongst a party buffet. Kids with allergies can enjoy full participation in a much loved celebratory pastime – eating delicious party food!


With the incidence of childhood allergies on the rise, the demand for improved food labelling is ever
increasing, even in the domestic setting. These products are becoming a must-have item as parents take a more allergy-aware approach to their catering and party planning

Clikstix - hearts & stars tutorial



Here's a great tutorial produced by the manufacturer of Clikstix, for which Kiwicakes is the New Zealand distributor.


Materials/Equipment
Flower paste
Vegetable fat (Crisco or Kremelta)
Corn flour in a muslin bag
Edible glue
Rolling out board and rolling pin
White floristry tape
Floristry scissors
26g metallic wires
PME Lustre spray (optional)
Paste food colours

It’s important that the flower paste is brought to working consistency before commencing any work – knead a small piece of flower paste with a tiny smear of vegetable fat in the centre of your hand till it stretches like bubble gum.


Lightly grease the rolling out board and rolling pin with vegetable fat. Roll out a piece of flower paste till just over1/16th inch in thickness.



Lightly dust part of the rolling out board with corn flour. Transfer the rolled out flower paste onto the dusted area and gently move around to make sure the flower paste can move freely.



Place the star Clickstix on top of the flower paste. Place fingers on the side bars (not the springs or central area) press firmly and move the cutter over the rolling out board.



Remove the surplus flower paste.

Optional - flip the Clickstix over and return it to the rolling out surface and press the centre of the Clickstix firmly (the plunger mechanism will indent the paste).


Hold the Clickstix above the rolling out surface and press the central area to activate the plunger mechanism.



Dip the tip of a half length metallic wire into the edible glue and remove the surplus. Carefully insert the wire into the star. Press the flower paste around the wire firmly (to secure).



Repeat the above instructions with the heart Clickstix.

Optional paint the indented area in the star and heart with a shimmer petal dust mixed with food grade IPA


Leave the hearts and starts to dry for 24 hours before continuing.

Cut a the white florist tape into 1/3rd width and tape the wires together


Wires must not be inserted directly into a cake you must use a flower spike


Optional spray the completed wire spray with PME edible lustre spray.

The Royal wedding cake




I've had a couple of folks mention to me, they haven't seen the Royal wedding cake yet. So I thought I'd post a couple of the official pics of the cake. Made by Fiona Cairns  What did you think of the cake. What aspects do you think will feature in requets from brides this year?


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