Tylose, Gum Tragacanth, Gum Tex- What are the differences?

This Blog is all about information on those gum products we hear so much about and use in cake decorating. I personally love Tylose. It’s less expensive, easier to find and great quality. But here is the info so you can choose the one you like the most. All of them are gums but as anything in life they will have some differences in outcome so your job is to find the one you prefer. I just did a tutorial to show you guys how Tylose helps change the texture of fondant and how to fix it to the consistency you need. Click to watch here.

Carboxymethyl Cellulose (CMC), is a thickener, binder and stabilizer in a variety of foods. Cellulose is the carbohydrate that makes up the woody parts and cell walls of plants. CMC is a thickening agent made by reacting cellulose (wood pulp, cotton lint) with a derivative of acetic acid. It is not absorbed or digested and is sometimes included in the “dietary fiber” on food labels. Commonly used in food preparation. It’s poorly absorbed by the body but if consumed in large amounts it can create flatulence. Something I would not worry with cake since we really use small amounts of it. The number for this gum is E466

Tylose is a namebrand for CMC. It’s the name I use mostly because it’s the brand I use the most. Tylose is found easier than other gums and the price for it tends to be lower. I have a preference on a specific brand of Tylose because I used others that I found were not of the same quality when I worked with the product. But like everything in life, we all have our preferences so test a few to find the one you like. But keep in mind that purified CMC is a white to buff-coloured, odourless and tasteless, free flowing powder. Less purified low assay types can be off-white to a light brown. I did try one time another brand and the color was less white and the quality of my gumpaste felt different. It was the last time I switch brands. Maybe I am just used to the one I use but I felt a big difference in quality,

Usually it’s often recommended to add 1 to tablespoons of Tylose to 1 pound of fondant. I will say that even though I add Tylose to fondant to create details, the consistency is not the same as if you do a Tylose gumpaste from scratch. It just doesn’t give the same texture or elasticity but some people get used to using it even for flowers. It’s just not my preference and if you are getting started making flowers I would not suggest it either. I think it’s more difficult. Even though you can make flowers from it, elasticity and feel is just not the same. But with that said, it works great for making decorations that need a stronger consistency or even if you need something to dry faster. Tylose works well in areas where there is a lot of humidity.

Gum Tragacanth is another gum. If you are looking for something natural this will be your choice. A bit more difficult to find and can be more expensive. Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus. To harden fondant some people will say it takes up to 30 minutes to feel the change in texture. It’s advised to leave it to dry overnight for the best results. It’s recommended around a teaspoon of Gum Tragacanth per 1 pound of Fondant. Something you have to keep in mind is that it will give a yellowish tone to white pieces. This is one of the reasons I prefer using Tylose/CMC. The number for this gum is E413.

Gum-Tex is the name for the gumpaste powder sold by Wilton. Recently I saw that they added the name Tylose to the bottle. I have been giving the numbers for each gum I posted so you can see that all products are not the same. Wilton used to call their product just Gum-Tex but now they added the Tylose name to it. But Gum Tex is not made with CMC. Gum-tex is made with Karaya Gum. The number for this E416. It’s made from the dried sap from the trunk of the Stercuila trees which are native to India. Yes it’s a gum, yes it works to make gumpaste but here is my opinion. The gumpaste tends to feel grainy and dry. It’s not my favorite one.

All of these are gums and most of them have recipes that work the best with each of them or people have created their own recipes to use them. Some of them can be interchangeable but you might feel the difference in the outcome of the recipe. I have a recipe for Tylose gumpaste in my website that works wonderful with Tylose gumpaste.
I did made a mistake in the video on the amount of teaspoons ( I wrote tablespoons instead of teaspoons in the video  😦 ), so do make sure to read the tips and recipe in my website before you make it. This recipe was posted by the company that I buy the Tylose from and I was told it was created by a lady call Jill Maythan. It’s my favorite recipe and I used it for more than 21 years and will keep using it.

All this gums are food safe and used in many food items in the market. So you can use them in your fondant. Most of them are Kosher but do check the product you use to make sure they do.

In the video tutorial I show how adding Tylose changes the texture of the fondant as I work with it. It’s pretty neat to see. I know I am using a bigger amount of the powder for a small piece but even though you can just wait and let the fondant rest so it hardens, you can see that it would be ok if you add just a bit more and you don’t have to wait if you are in a hurry. It really depends on you. You can save time by using more or you can use less product if you would rather wait. Most of the time I do this it’s for pieces that need to dry fast like bows or maybe things I need to mold. Since I know it will get harder as I work with it, I just work fast and when I feel I can barely knead it, I add more fondant to it to soften it.

I will suggest to play with it and find the consistency you like for whatever you are working for. Also keep in mind that it might react differently depending on the fondant you use. If you are using for example Fondarific, which is chocolate based fondant, it will take a lot more. If you are using Satin Ice, it will take less since it has no chocolate in it. So if you are playing with a new fondant that you never used before, do a test and see how it reacts. If you add too much to certain fondant, it can make it  dry, reason why I always suggest to do smaller amounts.

If you need to make a fondant that requires a lot of color, you can always add a bit of Tylose to it to avoid it getting softer. If you feel more comfortable, do a test first and see how your fondant reacts. Sometimes colors might change the consistency of certain brands of fondant. If you find yourself with a fondant that is too dry and cracks too much, add just a bit of glycerin. If the glycerin doesn’t help, try modeling chocolate. Add small amounts because if you add too much your fondant can get too soft and some people like softer fondant but other people don’t. To learn what’s best for you, you need to test what you like and all I can do is offer suggestion on things I use that work for me.

Once you have added Tylose or Gum Tragacanth to your fondant, you have to keep un mind that it will dry faster. You can store a regular fondant in a tub for months. But once you add Tylose to it, it can dry in a matter of days and that amount will change depending on how much you added. If you added just a bit it will last longer but when you add a lot, it will be hard as a rock by the next day. You can seal it in plastic wrap but also place it in a Ziplock bag so it lasts longer. You can also add more fondant to it to disperse the Tylose so it lasts longer. I prefer to do small amounts that I will use promptly and avoid having to deal with fondant that is dry hard as a rock.

I hope I have not forgotten anything in this Blog. It’s a lot of information but sometimes it’s better to have the knowledge than to deal with questions and problems that we don’t know how to solve. Hopefully you have some answers and this will help you conquer any problems as they arise. If you don’t have Tylose available in your area I always have it available in my webstore. Click here to get Tylose. I will post in the website under the video links to where you can find the other gums.

Click here or on the photo below to watch the Fondant Tylose Tutorial

I hope you enjoy the tutorial. Until next time TA TA!!!

Edna 🙂

 

 

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Decorating the Cake Board

Decorating the Cake Board

I just posted a new tutorial in You Tube. This is a basic tutorial on how to cover a board but I wanted to add a bit more detail on how to decorate it too. I love how a cake looks when the board is decorated. It brings the cake to another level.

I worked so many years decorating cakes and adding fondant to a cake board used to be something you do as an extra detail for high-end cakes. These days, although the regular people who buy cakes don’t necessarily know about this detail, the cake community has expectations for all cake boards to be decorated.

I will add fondant to cakes that are high-end. Most of those cakes are well paid and they do require a finish look. With that said there are other times that I don’t cover a cake board unless I am paid for. Package cakes for example, are cakes that are part of a deal that some venues add as part of the contracts with brides for their weddings. These cakes are low-budget cakes and in here that time that you might spend covering a fondant board will be used more wisely in making another cake that will make more money.

Covering a basic cake board can be done fast. But add the time of looking for the fondant, coloring it, kneading it, rolling, placing it on the board, cutting the excess, smoothing it and either the time that it needs to dry or the oven time you have to use to make it dry faster. All of this is time you use in making a board. Let’s say it takes 15 minutes overall to do all this, ( that’s without taking in consideration drying time). In those 15 minutes I use to cover that cake board, I can torte and ice a cake and with 10 more minutes I can finish a basic cake that I can charge around between $30 to $60 dollars depending on the size of it.

Stitch Edge ReliefSo taking all of that in consideration and adding to that you may have many other cakes to make, you do have to take in consideration that time and the cost of your time that needs to be paid.

I love a cake board covered. It makes a huge difference. But I do make sure I get paid for this. If it’s not in the budget of the bride, then is not in my budget either. I have had times where I have done a cake that the bride didn’t had the budget for the board and I decided to add the fondant to the board just because I wanted a great picture. But that I did because I wanted a great photo for me.

Boards are supposed to be covered for cakes that are high-end or cakes that are part of a cake competition, or simply just for show. But don’t feel bad if you are doing a cake for a bride on a budget that couldn’t pay for the board or just for a simple party cake. At the end of the day a custom cake shop need to make sure rent, paychecks and supplies are covered more than anything else.

For low-budget cakes, I use your regular cake drum that
you still need for a cake,
so the cost won’t make a difference when it comes
to that. If you are covering  homemade boards with fancy foils, make sure to find the big rolls that are sold wholesale and much cheaper than the ones you get at craft stores. Some people use pretty papers and cover them with contact paper but be careful with this. Contact paper is not food safe so the cake should not be in contact with it at all.

 

At the end of the day, everyone has their own option. If you have the time and preference to cover your boards, go for it. If on the other hand youfeel that it needs to be paid as part of your time and not all people can afford it, then don’t stress about it. In 22 years of making cakes I have never had a person complain about it.

If they want a cake board covered, they will pay for it. If they don’t have the money, they won’t care about it. As long as you make them a beautiful and delicious cake, they will be happy.

 

Bass Relief Cake

If you make cakes for fun, go ahead and cover your cake boards and make your cakes look more amazing with the finish look. I know it makes me happy to see a finished cake from top to bottom, but I do understand why sometimes boards are not covered. There’s a whole different angle when it comes from smaller shops that are starting to make cakes or maybe are located in an area that pays less money and they need to count each penny they earn and use. Running a bakery is not an easy task and only those who are successful at running one, know the reality behind it.

Click here or in the photo to go see the tutorial. In the website I posted links for the products I used in making this tutorial in the tutorial page.

 

I hope you enjoy this tutorial and Blog.
Until next time, ta ta!

Edna 🙂

 

 

Moist White Cake Recipe

Moist White Cake Recipe

This is my favorite White Cake Recipe. This cake is moist and has a great crumb. It pairs great with anything but I love it mostly with fruit fillings. My favorite one would be Raspberry Jam which I do from scratch and I will share the recipe soon.

Here is the link to the recipe and the tutorial. Click here for, Moist White Cake Recipe.

Moist white cake recipeI made a step by step tutorial on this cake with very detailed information on how I make it. This cake will work great for stacking but I don’t suggest using it or sculpting cakes. Most white cakes tend to be delicate and crumb more than any other cakes and that is something you don’t want to deal with when you are sculpting a cake.

I will also add that this cake does shrink some and I don’t suggest to use it with cupcakes. If you live in high altitude, keep in mind that my recipes are not made in that condition so make sure to do the necessary adjustments so it works for your area.

I give a lot of extra tips in this tutorial that I use when I am baking cakes that you guys might find useful. So I do suggest to watch the video and follow the steps for making this cake. Click here to watch video and get recipe.

Remember, baking is a science and following instructions are important. I have made this cake many times and have tested different techniques and I posted the one I love the most. If you have your own way of baking and you get a successful cake, feel free to share with us in the comments! If it didn’t work, then make sure to try it my way.

Hope you enjoy the recipe! Until next time, ta ta!

Edna 😀

 

 

Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share  a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at: www.masonjars.com

 

Here is the tutorial posted below. It will be also posted in my website under this link: http://www.designmeacake.com/mason-jar-tutorial

 

Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna 🙂

Santa’s Hat Cupcake Tutorial!

santas-hat

Hope everyone is having a great Holiday Season. I just wanted to share this basic tutorial on Christmas Day with everyone. It’s a simple tutorial and they
are such cute cupcakes that I couldn’t resist. They remind me of a cake I made
years ago. Anyone can make this cupcake. It’s for beginners and even those who
want something pretty and fast.

Santa's Hat CupcakeI used cupcake wrappers I found in my craft store and they match perfectly to the theme of Christmas. You can also use your favorite buttercream. If you never done buttercream I have a few recipes posted in the website. Click here to go to the Buttercream Recipes.

For the topper I used Sugar Crystals. You can find those in the baking section of supermarkets or the baking aisle of your favorite craft store.

To make the red buttercream, I use chefmaster
Super Red liqui-gel color. It has great pigment!
I usually get that here…click here

For the snowflake you can use any small snowflake cutter but you can also use
a star or maybe some holly leaves. This is an idea that you can change and make
yours. Just have fun with it! I do love the plungers because I can move fast cutting with them, but some companies have copied the original plunger and they are not that good. So be careful when you buy the imitations. I might do another Blog about this so people are aware. I only trust the original company because I have tested the imitation plungers and they do not work the same.

Santa's Hat TopperHere is the tutorial. Just Click to watch!


Hope you guys enjoy this simple tutorial and had a wonderful Christmas Day.
Until next time, ta ta!!

Edna 😉

The Crumb Coat- Cake Basics 101

The Crumb Coat

We all want beautiful perfect cakes and even though icing a cake might appear
to be a simple task, it isn’t. Achieving the perfect icing requires practice and once you learn how to do it, it will become easy and fast.

There are many ways to ice a cake. I have tested many of them and most of them work but each person will find one to be their favorite. My favorite way to ice a
cake is by doing a crumb coat. I will eventually talk about other ways of icing a
cake so you guys can choose the one you like best, but I will start with the way
I do it.

DSC_0991

A crumb coat is a very thin coat of
icing that is used to seal the crumbs
on the cake. It’s called a crumb coat because you will see the crumbs in
this layer of icing. I use crusting buttercream with my cakes but this technique works with other icings too. One thing to keep in mind is the consistency of the buttercream.
It can’t be too thin because it won’t make it easier for the second coat
to be applied but it can’t be too stiff because it will break the cake. It
needs to be in a good medium consistency.

I do have a system I follow when I ice my cakes. I bake my cakes a few days earlier. I seal them well and place them in the fridge. This will not only help
the flavors to settle down, but you will have a nice cold cake to work with. Many people make the mistake of working on cakes that are too fresh and not
completely cooled down from the baking. Some people can manage working with
a cake in that condition and do an awesome job. But most people will have
a hard time working like that. A fresh baked cake is softer, there will be more
crumbs and the cake will break easily

Raspberry filling

Now that I have a cold cake, I can torte and fill the cake and get it ready for the
crumb coat. The video I am posting
shows how I do this step. Make sure
your cake is cold. Not only does it make
it easier but it will control the crumbs
and it will help you move faster. If you
are working with stacked cakes, it will be faster to do all the crumb coats and place the cakes in the refrigerator so they cool down and the buttercream hardens. This will make the second coat easier to apply without lifting a lot of the crumb coat.

If you plan to leave the cake with the crumb coat overnight in the fridge, make
sure to cover the cake with some plastic wrap to avoid condensation. if you
get too much condensation on your cake from leaving it overnight, you want to
pat the water away with paper so the second coat doesn’t slide over the first
coat. But keep in mind that it’s better to avoid the condensation than to deal with it. Make sure your refrigerator is not too cold either as it can make condensation worst. There are other ways to avoid condensation but I will do another blog about that.

 Bench scrapper

I talk in the video about the spatula I use when
I ice my cakes. I love my 7 inch angle spatula but keep in mind you might prefer a different one. The bigger the spatula, the more buttercream you can add but it will be heavier
to handle. My other favorite tool would be the scrapper. You want a Scraper that is food
safe and has a nice L-shape that helps control how straight your cake will be. And finally it’s a good idea to have a good turntable. All these things do help to move faster and when you are earning money from making cakes, time is money.

I am posting below the link to the Crumb Coat Tutorial and below it I am adding
the link for How to Ice a Cake.

Even though the tutorial How to Ice a Cake is very old, I still use the same technique to ice my cakes.

 

I hope you enjoy, until next blog… ta ta!

Edna 🙂

 

 

My Favorite Chocolate Buttercream

Chocolate Buttercream Recipe

Presione aqui para Español

Chocolate is my addiction! I just love it! I have a great recipe in my website for a Crusting Chocolate buttercream. That recipe is great for cakes that are going to be stacked and for those who need a strong buttercream due to hot weather or humidity. The high ratio in this recipe helps stabilize the buttercream.

The recipe I am posting here (click here for recipe) is a recipe that I use all the time for my personal cakes. It’s made with butter and no high ratio. It’s delicious and very easy to make. Usually I like  recipes that crust so I can smooth it almost to look like fondant. This recipe doesn’t crust the same as the recipe listed above, but it crusts enough to be lightly smooth out with Viva Paper.
If you haven’t used this technique you can click here to watchDark Chocolate Cake with Chocolate Buttercream
 tutorial about it.

I made a step by step Tutorial on this
recipe that is in a video on my website.
One benefit from this recipe is that you
can pipe beautiful borders with this recipe.
The cake itself can stay outside the
fridge for a few hours as long as you
leave it in a room with air conditioner.
If you live in a state that is colder than
Florida, you can probably use it on your stacked cakes. But make sure you do
a test before you use it on a cake for
a client. Just make sure to use
butter and not margarine when doing
the recipe.
chocolate

I love to use this buttercream with my dark chocolate cake recipe. If you love chocolate, this is death by chocolate. I will work on the tutorial for the cake and post it soon. In the meantime, I hope you enjoy the recipe just as much as I do. Look below for the link to the recipe and tutorial.

Click here or on the photo to go to the tutorial and the recipe.

Chocolate Buttercream Recipw

 

Until next blog, ta ta!

Edna 🙂

 

 

Best Macadamia Nut and White Chocolate Cookies

Best Macadamia Nut & White Chocolate Cookie Recipe

Presione aqui para Español

I love macadamia nuts. My father got me into eating them and one of my
favorite cookies are the macadamia nut and white chocolate. I had some
of the ingredients and decided to make some of these amazing cookies.

Not sure who is the original creator of this recipe since it was passed to
me by a friend. But there was nothing to fix in this recipe. It’s perfect and
delicious. I am adding a few tips so you guys get a great cookie.
Click here for the recipe.

Baking Macadamia Nut & White Chocolate Cookie Recipe

There is a science to baking cookies. I read over the years people talking how
they want their cookies softer, while others like them crunchy. But the most
dreaded issue people face is, why did my cookie spread and now looks
like a flat blob?

There are so many reasons why cookies can go wrong. One of these reasons
will come from ingredients. Too much sugar can make a cookie spread.
But one factor that people don’t figure most of the time is the butter. Margarine,
for example, will spread more than butter since it is more oily and softer.

Another reason why cookies can spread is from putting the cookies in a hot
cookie sheet that just came out of the oven. The heat from the sheet will cause
the butter to melt before it has a chance to set. So avoid placing your cookies
in a hot cookie sheet or make sure to move fast if you decide to do this. Just
have the cookies pre-shaped so it’s a matter of placing them real fast and move
to the oven in a snap.

Sometimes people use too much butter or oil on the pan that can make a cookie spread too much while it’s cooking. I use the non-stick aluminum foil and it’s a fast clean up, plus I don’t have to add anything. The cookies don’t stick to it. You can also use a Silpat, (non slip baking mat), which is really good for this.

Make sure that you don’t over beat your mixture. This only creates air and that air can cause pockets that eventually just deflate. I usually tend to place my mixture in the fridge. Since the butter in the recipe is used at room temperature,
I want the butter to harden up so that my cookies stay fatter.

Best Macadamia Nut & White Chocolate Cookie Recipe

If you follow all these steps and you still get flat blobs for cookies, you can
either use half butter and half shortening. You can use all shortening too instead,
but if you are like me, you might not want to give up the buttery taste. If that is
the case, you have one more option. Lower the temperature of the oven. All
ovens are different. You would think that temperatures should be the same in
all ovens, but somehow things change between one oven to the next. So if
you have tried it all, and your cookies are just not cooperating with you, lower
the oven to 300 degrees. They will take a bit longer to bake, around 24 minutes
for chewy and 30 minutes if you like them crispier. And this time amounts are just approximations. Since each oven works different, just make sure to watch
your cookies.

There are many factors that can make a cookie recipe go wrong. This recipe
I am posting has been tested and it works great. So if you find yourself with
cookies you were not happy with, try the recipe again and follow the tips above.
I am sure you guys have your own tips so feel free to share them. In the
meantime, I hope you guys enjoy this recipe. (Click here for recipe)

Until next blog, ta ta!
Edna

Best Guava Pastries-Recipe

 

Guayaba Pastries recipe

Para Español presione aquí.

This blog is not about cake but I will talk about a delicious dessert that is loved by a lot of Latin cultures. Pastelillos de Guayaba is the Spanish for Guava Pastries. I grew up in Puerto Rico and my mother was the biggest fan of this dessert.

I was at the supermarket the other day and saw a box of these pastries.
I had not eaten one in years and I just decided to forget the diet and go for a
sugar high. lol When I got home and had some of the pastry, I was not very
satisfied with it. Seems they forgot to add the filling! I was totally disappointed.

I decided at that moment that if I wanted to eat a really good pastelillo, I would have to make it myself. I want it fast and making the dough is time-consuming. So I decided to go and buy some.
Puff Pastry from Pepperifdge farms.

I went to the supermarket and got some puff pastry. You can find it
in the freezer section.  When you
work with this product you have to make sure to keep it cold.
Once it gets too warm, it tends to stick. This happens because it’s
made of many layers of dough that has pieces of butter in between the many layers.

This dough has no yeast in it. All the leavening comes from the layers of butter.
Once you start baking it, the butter melts and the steam puffs the layers of
dough up. Making the pastries really airy, flaky and tasty.

As you can see above, it’s really easy to make these pastries. Basically,
you cut the dough in squares then add the guava paste on top. As an extra
flavor, I added some cream cheese to this recipe, but if you don’t like it,
you can dismiss it.

Another thing you can keep in mind is that you can use many other fillings
for them. Some of them can be strawberry jam, raspberry jam, Bavarian cream,
chocolate, salted caramel (click here for tutorial) with pecans, Nutella, pineapple filling (click here for tutorial), cinnamon apples, and so many others, that it will
take forever to mention them all. I grew up with the guava flavor and it’s
still my favorite.

Click on the photo below to watch the tutorial so you can learn the steps to
make these easy pastries. Below the video in the linked page you will find the recipe.

 

I hope you enjoy, until next time, ta ta!!!

Edna 😉

 

Christmas Cake for 2015.

Christmas Cake Design 2014 by Edna De la Cruz from Design Me a Cake

Every year I do a Christmas cake. It’s a tradition I keep and enjoy. I used to make decorated cookies. But for the past few years I decided to make a cake instead of the cookies. I miss doing the cookies but time will just not allow me to do both.

I decided to do a blog to answer the questions that people ask me when I post a
cake. All the green letters are links to the products.

Here is the naked cake. 

Christmas Cake work in progress

 

I wanted a Christmas style cake so I definitively wanted green in it.
The fondant I used for the green came from Renshaw. Most of you might
not have heard of them. They are a British company that over 100 years
experience in baking and cake decorating.

renshaw2

I was completely pleased with
this fondant. Often times dark
colors in other brands of fondant
tend to crack, but Renshaw did not crack, the flavor was good and
it was easy to work with.

 

Renshaw Green Fondant

For the bottom 2 tiers, I used my homemade white fondant. I will post that as soon as I can do a video tutorial on how to make it.

I used Luck’s Classic Gold Shimmer with my Airbru Classic Gold Shimmer airbrush color from Luckssh to color the cake. I love to airbrush a cake but one thing you need to know is that airbrushing will make any small crack look more like a crater. Especially if you try to airbrushed too fast and make the fondant too wet.When it
is too wet it will begin to dissolve the fondant.

I suggest you give it a coat of color and let it dry in between coats to get a better finish. In between drying sessions I keep working with other details of the cake. This way I move faster.

Gumpaste Swag Mold with tassles

For the bottom tier, I did a band in green. and I cut the top part of the band in the same swag shape I was using on top of it.
Ruffle Swag MoldThis is the mold I used called,
“The Ruffle Swag”. It’s from the company Marvelous Molds. The mold has two layers of ruffles and is topped with a string of pearls.

I decided to paint those pearls with a
Gold Highlighter. (click here for gold). This gold is meant only for decorations that can be taken
down before cutting the cake.

There are lots of highlighter golds out there but none of them are edible. I have seen some companies say it’s approved, but the reality is that none of them are approved. There are other golden tones that are non-toxic but they don’t have the true gold color that the highlighter gives. If you need a true gold for a full cake,
then you can either use edible gold leaf or buy 24 carat luster gold.
This option is a bit more pricey, so I stick with airbrushing.

GrandTasselDrop

 

In between the ruffles I added this mold. This one is called, “Grand Tassel Drop Mold”. This one I finished with the highlighter Gold as well.

At the top of each tassel, I added a simple Blossom like the ones I made in my tutorial, “How to make Simple Blossoms”.

 

Watch the video above to learn how to make Simple Blossoms.
Click here for the Plunger Cutters.
Click here for the Flower Former.

Ruffle Border with Bows.

On the tier above I used the “Ruffle Border”. RuffleBorder

This mold has the same ruffle detail as the swag but it’s on a straight line. The molds connect easily so you can connect them and make them look
like a one big piece. I painted the ruffle part on both the swag and this
one with Super Pearl Luster Dust.

Bow MoldOnce again, on this ruffle border I painted the pearls
with the Gold Highlighter and then
I added Molded bows

Some people may wonder why I used a mold when I can do bows so easily without the mold. Well, the reason is simple. It’s just a different look and it can be a fast approach too. But basically for me it’s just part of the look I wanted
for the cake.

Christmas 2014 2

For the tier that I airbrushed, I added cutouts that look like ornaments.
I don’t have this available at the web store at the moment but if you are
interested in them, feel free to leave me a comment below so I can order some.
They are really easy to work with and I hand painted them with Gold Highlighter. 

Perfect Pearl Mold

For this tier, I used the Perfect Pearl Mold
to finish the base. I wanted to bring some of
the white, green and gold to it. This way I
have a color flow between all the tiers.
In the first and last tier, I used an Extruder
to finish the border. I kept those borders
green because I wanted them to blend
with the background.

Gumpaste Poinsettia

For the topper I used a Poinsettia. I teach how to make these flowers in my DVD, How to Make Gumpaste Poinsettia”. In the DVD I explain how to make fantasy Poinsettia like this one. I added some gumpaste snowflakes, finished with some disco dust and a cutout Christmas tree dusted in Gold Highlighter.
The Christmas tree cutter is made by Ximena (click here for cutter).

On another note, I added a Newsletter button at the top of the blog for those
who want to receive an e-mail newsletter. I don’t like my email to be filled with
daily newsletters and I don’t plan to do that to you guys either. But I can send
news for a new tutorial posted, or a special sale at the store or even a contest.
Plus I plan to do more advanced tutorials too.

I would love for you to share any ideas you may have with me. Do you
guys like basic details on how a cake was done, or do you want
full step by step tutorials? I ask this because I can do basic tutorials
but the ones that are step by step are more time consuming and I
might have to charge a small fee for those. Do you prefer PDF
files or video tutorials?

Any ideas that you have will be great for you to share with me.I want
to do either A video or blog, where I answer questions you have.
So any ideas you have, comments and questions, feel free to
post here or go to my Page in Facebook and post them there.

You are my cake family and I have always tried to help in areas that you
need help. Hopefully with the new year I can finally finish the new website
and not have to stress about it anymore. I want to dedicate more time to
what I truly love, making cakes and teaching. Hope you guys help me with
all this work I have! lol

And don’t worry about misplacing recipes. The new website will have all the
recipes I have and I will add more to the list. Maybe some of the links
will change but all will be there. Even cakes I never posted from my earlier
years.
I will leave my old cakes so you can see how much I have
grown through 
the years. I want people to know that to achieve better
cakes you need time 
and practice. Giving up is not an option.

Hope you had a wonderful New Year and wish you the best ahead.
Lots of hugs from my house to yours. Thanks for being my cake family!

Until next blog, ta ta!
Edna 🙂