Monday, August 3, 2015

Perfect Sculpting Rice Krispy Recipe

 Once upon a time I found the perfect Rice Krispy Treat sculpting recipe.  Every time this recipe works beautifully to make sculpted pieces.  Which, in this post is, yes, the champagne bottle!:-D

This isn't my original recipe, I actually found it online, however, I have NO IDEA from where I originally found it.  I actually printed out different recipes and this was my favorite.

So in this post I am sharing this recipe!!  It is just too good not to share!:-D

As a side I must tell you about the champagne bottle!  It is airburshed with yellow, green, and black.  I couldn't have done it without the help of Serdar Yener who has a lovely tutorial about it!!  Check it out here:

Perfect Sculpting Rice Krispy Recipe


50g butter
200g marshmallow
160g rice cereal


Step 1.  Melt butter in large saucepan over low heat

Step 2.  Add marshmallows and stir constantly until melted.

Step 3.  Stir for a further minute then remove from the heat.

Step 4.  Add the cereal and stir until well coated.  

Step 5.  allow to cool slightly then mould into required shape compacting it firmly.  Use shortening to tame the stickiness.  

Tips:  Wait a little bit so it is not too hot, however, still warm and malleable.  Do not wait too long and work quickly otherwise the much cooled krispies will be more difficult to get into shape.  

Happy [Rice Krispy] Cake Making!:-D

Cake Couture Designer

Wednesday, July 29, 2015

Wedding Cake Flowers

Ok I'll be frank... I'm no florist nor stylist.  I can't arrange a bouquet or style a display to save my life!!  If you look at my house.. ok please don't because you would see how 'un' decorated it is! (sob)

But for whatever reason when it comes to the design of cakes, clothes, or accessories I'm more 'with' it.  I just LOVE LOVE LOVE these things!!:-D

So why this post about  cake flower arranging??  Because, I have noticed that when I deliver wedding cakes, although the florist or a friend has been flagged to place the flowers on the cake, a lot of times there is uncertainty on exactly how they should place the flowers on the cake.  

So here we go... hopefully this blog post helps anyone flagged for the task!:-D.

How to Arrange Flowers on a Cake

The main elements to flower arranging on a cake are balance and color.  Specifically that is... balance between the flowers and the cake and color between the flowers themselves. 
But in lieu of writing any kind 'theory' here, here are the steps I take!:-D

Note:  Cut your flowers as you go to a short stem with a pair of scissors or knife.

Step 1:  Place the largest flower on one side of the base of the largest part of the cake.  

Step 2:  Place the same flower (slightly smaller) on the top tier.

Step 3:  Place a complementary flower color (preferable different texture or slight color variation) 
next to the first flower at the bottom tier.  Choose a flower that is slightly smaller.  

Step 4:  Repeat Step 3 with a like flower on top of the cake (next to the one you already placed on top).

Step 5:  Repeat step 3 and 4 with a different flower on an opposing side of the second flower placed at the base.  This should give you 3 of the largest flowers in sort of a triangular configuration at the base of the 3 tiers.  If you don't like the textures/colors next to each other simply play with different ones to get the look you want:).

Step 6:  Place the smaller sized flowers at the middle tier (of course this is if you have a 3 tier here!:))

Step 7:  Create a flow-y connected look by placing smaller fill-in flowers at different heights to cover exposed cake.  

Step 8:  Choose a different texture/color like greenery to further fill in the flow-y connected look.  Ensure to disperse it's use to get a balance of color.  For instance you can see the dispersed use of green in this pix.

Step 9:  Create a slightly softer/full look by adding some floral just behind the frontal arrangement.

So you can see from the images below... I follow these steps every time:-D!

Thanks for reading and
Happy Cake Making!!

Cake Couture Designer

Tuesday, June 16, 2015

Barnyard Cake

Hi there cakers!  Ok it's been a while since my last post *so sorry*!!  But it sure has been super busy!!  Here is one of the latest projects we did last week for a fellow UC Davis Animal Science graduate (Go Aggies!).  This cake was a lot of fun to put together not to mention figure out:)!  

This cake got so many views on facebook (like 9000!!)  we thought folks would like to see some behind the scenes pic!  Some notes as well are in this post and please post any comments below!


The barn house:  
The barn his built around a small square 4"x4" box.  The walls are built up using a gumpaste inside layer and a fondant/gum/red layer.  The roof is made entirely out of gumpaste which also helps with the weight.  It is all glued together using small pieces of fondant and sugar glue (see pic below).  The outside is decorated with fondant accents with text on an edible image sign.

The animals:
All animals (and the entire cake) is made using Cake Couture fondant.  To allow for modeling of the animals we used Tylose powder.  

The flag banner:
The little flags are cut out of an edible sugar sheet and affixed with a dab of shortening (high ratio sticks better than Crisco fyi).  Among other details... the cow print was cut out freehand and we added buttercream grass.  Love how the grassy look and green polka dot ribbon tied it all together:).  

It was a very busy early June and we couldn't have done it without our design team modeler Carla Disbrow!  Best. Modeler. Ever!:-)

Happy Cake making!