Saturday, November 22, 2014

Frozen Inspired Party Cake!!

I had a lot of fun putting this party together for my little one's!  Alison turned 5 and Amanda turned 3.  Since in our family there are A LOT of November birthdays (including their's) and with the busy holidays coming up, we like to do a 'consolidated' birthday party.  But that just means I try to make it an extra special day for both of them:).  At least we will see how long they let me get away with this!

So of course it was all about doing a Disney Frozen theme!  Together we picked out the colors blue, purple, and pink.  A lot of the things we picked up at Party City (like the super cute fluffy decorations and popcorn bags!).  The yummy food was made by Jimmy's Peruvian Restaurant.. check out that super cute Olaf potato dish!!:)

We did make some of the things ourselves like the Frozen water bottle wrappers, blue Frozen punch with vanilla ice cream, the popcorn, and of course... the cake!!  Making my girls their cake is a big priority for me which is why I like to not have these parties at home or commit to too much of the party work.  It's all about the cake!!  So here is a quick tutorial on this cake decor...




NOTE:  A number of days before you will want your cake make your snowflake cake toppers.  I make my toppers with marshmallow fondant mixed with a good amount Gum Tragacanth.
For our marshmallow fondant recipe click here.
To buy our marshmallow fondant online click here.
Roll it out with your pasta roller with a setting of 1 or back it up (roll your setting knob backward) to get a thicker roll.  Use a snowflake cutter set (found this one below on Amazon) and let dry for at least a couple of days.  When dry and when you airbrush your cake also airbrush your snowflakes.  Let color dry.  With sugar glue apply white, silver, and blue sugar pearls to spice up the snowflake look:)!



And now for the cake!


Step 1.  Make your tiered cakes, cool, slice layers, and freeze.  Here I used a 6", 8", and 10" four layer cake.  Hints... I like to mark my layers with an edible ink pen so that I can match up the two layers later upon filling.  For a tutorial on this click here.  Also, prepare your cake boards accordingly.  I like to run electrical tape around the edge for a no-show effect and aid in the buttercream smoothing (this is for the cake boards each cake tier sits on).  For the cake board the whole cake sits on prepare accordingly or use an already made cake drum.  For a tutorial on cake board preparation click here.

Step 2.  Prepare your buttercream.  For a tutorial on how we like to make our buttercream click here.  Although I am a HUGE (marshmallow) fondant fan I felt that this cake needed to be buttercream.  The main reason is that with buttercream you can more easily achieve a super sharp edge allowing a nice support for the icicles on the edges.  I suppose you could use fondant for this cake as well, however, in that case I recommend royal icing icicles for the edges.  However, some of the 'edge' look might be compromised.

Step 3.  When you are ready to start bring out one tier at a time, separate layers, fill, and do your crumb coat.  Let sit for about 20-30 minutes at room temperature and then do your final coat.  You can put the tiers in the fridge however, when you are ready to stack them there is a potential that they will sweat when you bring them out.  The issue with sweating is that since this cake is airbrushed there might be a coloring issue.  Therefore, I recommend one they are removed from the freezer... just don't put them back in:)!



Step 4.  Stack your tiered cake as you normally would.  I will be doing a tutorial on this I promise:)!

Step 5.  Mix airbrush cake color blue and bright white to create a lighter blue.  Airbrush with deeper coloring at the tier edges and lighter coloring at the tier centers.  Let dry.  

Step 6.  Using white buttercream and Wilton tip #9 pipe icicles at the edge of each tier.  Pipe the buttercream at the top ledge and drag it downward for a good effect.  Using the same tip pipe a beaded boarder at the tier edges.  

Step 7.  Place your snowflake decor.  Most of them are just leaning on the cake but the top one has a trimmed down skewer with some fondant adhering at at the back with some sugar glue.

And you are done!  When you are ready to transport your cake remove the


 Happy Frozen Cake Making!
Your little one's will LOVE it!!:)
Christie







Tuesday, November 11, 2014

Piggy Cake and Cupcake Toppers


Making little piggy toppers is a cute addition to special piggy cupcakes and cakes:).  This is a quick tutorial on just how to make them!

I like to make these and any cake/cupcake toppers with marshmallow fondant and give them a day or two in advance so they get nice and firm for application.  Marshmallow fondant will dry firm enough for application so no extra hardener (gum) is needed.

A note about all fondant toppers.  They tend to not like to be stored in the fridge or airtight.  If they are ever stored in such a way the humidity and the lack of air flow causes sweating and a 'melting' effect.  Therefore if refrigerating your cake it is best to apply your toppers right when the cake is ready for its show!:)

Materials:
  • Round Cookie Cutter Set
  • Pink Marshmallow Fondant (make your own see our blog OR find this on our Etsy shop!) - I like to use pink and ivory to  a nice piggy pink shade
  • Black Sugar Pearls
  • Fondant Roller
  • Water or Sugar Glue
  • Small Brush
  • Pink Buttercream - Here I also like to use the same pink and ivory for a good piggy pink shade










Step 1.  Roll out your fondant and use your pasta roller set at position 1 for an even thickness.  Cut out the Piggy face.

Step 2.  Roll out a super thick piece of fondant and cut out the piggy nose with a smaller cookie cutter.

Step 3.  Use an indent type of tool to poke two holes for the piggy nose and two piggy eyes just above the nose.  You can use a thin foam backing to help withe the process but it is not necessary.

Step 4.  With a small brush apply sugar glue at the eyes and insert your black sugar pearls.

Step 5.  With your fingers roll a very small amount of fondant into a teardrop shape.  Affix the thick part of the teardrop on the face with a dab of sugar glue.  Bend over the pointy part of the ear down for a super cute effect:)!

Step 6.  Let dry preferably overnight.

Step 7.  Using a large round piping tip pipe on your surface (cake or cupcakes) a nice round mound of pink buttercream.  Then apply the piggy face directly on top!

Happy Cake Making!!

Christie




Wednesday, November 5, 2014

How to make Building Block Cupcakes!

Blocks blocks and more blocks!  Why can we not get enough?!!  They must be the perfect toy... and therefore the perfect party addition!  My little girl's birthday's are coming up and they wanted to make these to share with friends and family when they came over:).  And since it's their day, instead of telling them to give mom space so I can do cake work in the kitchen... it's their turn to help all they want!!
If you want to make these super cute little guys here is our quick tutorial on the how-to!


But first, here is a quick YouTube tutorial on these Building Block cupcakes:





Materials

Cupcakes
Buttercream
Building Block Brick Mold (selling on our Etsy Shop!)
Sharp knife

Now selling our marshmallow fondant!  Click here for our Etsy shop! 

Steps

1.  To get some really sharp looking Building Block bricks try to pre-make these at least one days ahead of time.  I love to use the primary colors here:)!  

NOTES ON USING THE MOLD:  

Roll a small piece of fondant into a ball.  Press firmly as you roll
with your palms in order to drive out all the creases.  Slowly
release palm pressure.  
Next push and fill the mold firmly.  It works best by filling both cavities.  Pushing well and filling entirely will ensure sharp edges.
Cut off excess using a sharp knife.
** Make it even sharper looking by putting it in the freezer for about 5 minutes:)!!**








Gently bend back mold and let the piece pop out onto your work area.
Set onto a tray dusted in powdered sugar and re-straighten if needed using straightedges or spatulas.
Here is a picture of another mold we designed.  But this one has very thin walls so we had to make sure to resquare the mold after pushing in the fondant.  This one would be great for chocolate:)!





2.  When you are ready for your cupcake batch bake and cool your cupcakes.  Also prepare your buttercream.

3.  Color your buttercream if desired.  Here I chose yellow.  I just love how yellow brings out the fun primary colors:)!

4.  Use a big piping tip.  For a star tip use a 1M and for a round tip use a 1A.  Pipe swirls atop your cupcakes.  I like to do these 2-3 at a time.  Otherwise if I pipe more on by the time I get to position the cupcake toppers the buttercream starts crusting over and it just doesn't position as clean and smoothly.  This applies only to crusting buttercreams (not Swiss meringue for instance).

And that's it! 
Cute, fun, and simple:)!!


Have fun and happy caking!
Christie