Fondant Frenzy!!

It seems like everyone wants that smooth, flawless finish of fondant on their cakes these days. I wanted to share a few things I've learned about fondant for those of you who might want to try your hand at decorating with it!
1. It is a-okay to peel off that fondant layer at a function if you don't care for it. Many people simply do not
    like the taste, so peel it off and set it to the side of your plate.
2. Not all fondant is created equal! I personally like to either use homemade fondant or the Duff brand 
    from Michael's. Duff's tastes so much better than Wilton in my opinion. And you can go to 
    Michaels.com and get great coupons so it's not so expensive.
3. Most people will tell you to dust your surface with powdered sugar while working with fondant. I have 
    found that a mixture of equal parts powdered sugar and corn starch works much better. You can purchase
    a dusting pouch at any cake supply store or use a new knee high tied above your mixture.
4. If you want to top your creation with fondant characters, first cut out 2 of whatever item you want. 
    Using your fingertip, dab a VERY thin layer of water across one piece.  Lay 2 equal length pieces of florist 
    wire on top of your wet piece. Make sure the section of wire that is sticking out is the correct length for 
    your cake. Place your other piece on top and gently press to make sure your pieces are stuck together. 
    Let dry over night.  One slightly hardened, you are ready to place atop your cake!

I hope these help to any of you who may have had questions about this super flexible decorating tool! 

 

Hi everyone!! I know it's been a while, but I have the blog back up and  running! Also, the website should be up shortly! So, here we go...I will be posting different tips, tricks, and recipes from time to time,  I hope to answer many of the questions that I get via Facebook. So, spread the word and keep checking back to see what's in store!!

Berry tartlettes

First recipe, just because I've got blackberries on the brain!  I came up with this simple recipe when a friend wanted tarts for a birthday celebration.  These tiny treats are as adorable as they are delish.  You can use any fruit that is in season, I've chosen berries today to satisfy my craving.  .

1 package refrigerated pie crust
1 c. marshmallow cream
1 c. cream cheese
1 tbsp sour cream
fresh bluberries, strawberries, and blackberries

Roll out the pie crust onto a flour dusted surface.  Using a 3 inch circular cookie cutter, cut 12 circles from the dough.  If you do not have a cookie cutter, flip a glass with smooth edges over and use the top to cut your circles.  Place the circles in the cavities of a cupcake pan and slightly ruffle the edges so that you don't get a large piece of dough off to one side.  Use a fork to make small holes in the bottom of each cup, I usually stick my fork in each cup twice to make eight tiny holes.  Bake as directed on package, I did 350 degrees for about 6 minutes or until lightly browned.  Let your cups cool.  Mix the marshmallow cream, cream cheese, and sour cream together with a hand mixer or a whisk until fluffy.  Fill each cup with mixture.  Add your freash fruit to the top of each cup. Refrigerate until ready to serve.   Voila...fresh berry tartlettes.  How easy was that?!?

We all learn from each other

Since I first began making cakes, I have relied on the internet as a source for recipes, decorating tips, and just ideas in general.  I figured that since I have been getting so much help from others that I could share a few things of my own to help anyone who's interested!  I'll have ideas, tips, recipes, decorating tricks, stories...whatever I think may help you guys out.  I love swapping ideas, so if you have something you'd like to share that you think I might need to or like to know, SHARE!  Anyway gals and guys, here goes my first attempt at blogging!