How was Mother’s Day Created? | LegalZoom

How was Mother’s Day Created? | LegalZoom

Wedding Color for 2011 is a Surprise!

Cake created by Chef Nicholas Lodge

The powers that be have announced the 2011 is the year of "Orange" when it comes to wedding cakes! A surprising color choice for many, however I believe that the sample cake above created by Chef Nicholas Lodge shows a beautiful result. The cake is covered with Massa Fondant, a product of Albert Uster Imports. (aui). 

Easter Bunny Spring Cake

The Easter Bunny Cake is a lemon cake with lemon curd filling and is topped with a "Color Flow" bunny plaque and decorated with royal icing daffodils, primroses, apple blossoms, roses and butterflies.

Call Me Mellow Yellow - Lemon Cupcakes

Lemon Cupcakes with Lemon Curd Filling and Lemon Buttercream

 

 

 

 

 

 

Lemon Curds Recipe (make ahead of time and chill):
1 cup granulated sugar
1 cup lemon juice
3 tablespoons butter cut into pieces
Whisk together, add:
3 beaten eggs
Cook of medium heat stirring until thickened
chill in refrigerator for several hours

Cupcakes
1 yellow cake mix
1 small package of instant lemon pudding
4 egg whites
1/2 cup water
1/3 cup + 2 tablespoons vegetable oil
1 cup sour cream
Mix all together, pour into cupcake pan (makes 24 cupcakes)
Bake at 325 degrees F until done (about 25 minutes)
Place on cooled rack


Buttercream Icing
1 cup butter, softened
1 pound powdered sugar
4 tablespoons lemon juice
1 tablespoon water
Cream butter, add water and lemon juice, mix well. Add Powdered sugar, mix for 5 minutes.

Assembling the cupcakes

Load lemon Curd into decorating bag with a 230 tip:                              

Insert tip in cupcake and squeeze 1 teaspoon of lemon curd into center of cupcake.

Using a tip 12 and decorating bag. Load icing into bag and swirl onto each cupcake

Decorate each cupcake with a royal icing daffodil

Purse Cake Designed by Student

Jody used the tutorial in my blog and created this beautiful cake!!

Fabulous Easter Cookies

Create cute Easter cookies with my favorite sugar cookie recipe and colored marshmallow fondant.

Sugar Cookies
1 cup granulated sugar
1 cup butter (room temperature)
1 egg
1 teaspoon vanilla
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Cream together the sugar and butter. Add egg and vanilla, mix well. Sift together the flour, baking powder and salt, add to mixture 1 cup at a time, mixing well between each addition.  Roll dough out on a flour surface to 3/8 inch thick. Use your favorite cookie cutter.  Place cookies on parchment paper covered cookie sheets.   Bake at 350 degrees for 11-13 minutes. Place cookies on cooling racks.

Marshmallow fondant recipe can be found on my blog.  Use colored marshmallow fondant to cut out decorations. Apply to cookies by brushing on a small amount of corn syrup.   

Durable Cake for 3D in Chocolate

Durable Cake for 3D in Chocolate

Ingredients

• 1 box Chocolate Cake Mix
• 1 small package instant chocolate pudding mix (pudding and cake should be same flavor – can do white cake and vanilla pudding, banana cake and banana pudding, etc)
  4 egg whites
  1/2 cup water
  1/3 cup plus 2 tablespoons vegetable oil
  1 cup sour cream

Instructions

Preheat oven to 350 degrees

Grease and flour pans.  Or use Bake Ease

On low speed begin incorporating all ingredients together.

Once combined, give a very good stir with a spatula making sure to scrape the bottom of the bowl. Turn mixer to medium and blend well for approximately 2 minutes.

The batter will be thick but don’t worry – this is normal.

Spoon equal amounts into pans and using spatula even out the batter.

Bake for 25-30 minutes depending on oven. Toothpick inserted in center should come out clean and top should spring back when pressed.

Allow to cool for at least 10 minutes in pan before turning out onto cooling racks.

Decorate as desired.

Purse Cake

Make Purse handle few days ahead of time. Roll gumpaste 1/2 inch thick, curve and insert dowels. Let dry for 2 days. Apply colored fondant over handle.

 

Step 1

Bake a cake in a 9 x 13 pan

Cool, remove from pan and chill in refrigerator for 1 hour minimum

Step 2

Cut the cake into 3 equal parts crosswise

Step 3

Ice and stack the 3 layers using a

Buttercream icing (made with butter)

Place back in refrigerator and chill again

Step 4

While cake is chilling, you can cut your cake templates

using copy paper 

(I can also send you a template for a small fee)

Step 5

Using templates as a guide, carve the 

chilled cake using a serrated knife.

The carved cake may look something like this

Step 6

Ice the cake with buttercream and

place back in refrigerator to chill

Step 7

While the cake is chilling, roll out your fondant 1/8 inch

thick. Using templates, cut fondant pieces for cake, cover them 

with plastic wrap until ready to use (to avoid drying)

Step 8

Using pastry brush, apply a thin coat of vegetable shortening

or piping gel to sides of cake to help fondant adhere properly.

Step 9

Apply cut fondant to sides of cake

Trim as needed. Smooth with a fondant smoother.

Step 10

Roll out fondant for purse flap and use template to cut.

Apply to cake using shortening or piping gel. Apply accent borders.

Step 11

Create accent pieces for handle and purse snap

using fondant. Color with luster dust (add dust to vanilla

extract and paint on), Attach pieces and your cake is complete.

You can use luster dust to paint on stripes, or 

apply fondant decorations of your choice.