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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The Hand Painted Cake

 

austin class 1

Hello to all my cake friends. In two weeks I will be attending the ‘That Take the Cake Show‘ being held at the Round Rock Sports Center in Round Rock, TX., where I will be teaching a 3 hour class with my great friend Karen Vazquez on February 26th, 2016 starting at 5:30 pm. The show itself starts Saturday, February 27th and ends on Sunday the 28th. This show is one of the best cake shows and I finally have the chance to go!

The theme as you can see represents the 17th – 18th century baroque style. Consisting of the dramatic exuberance of colors from today while bringing out the profound ornate elegance of the many fine detailed golden miniature flowers, swirls and pearls. The class will be separated into 2 part class for the 3 hours. Karen will teach the students on how to create the beautiful blend of colors on the cake, and I will teach how to accessorize the cake so it shines!


Gumpaste flowers can be time consuming, so you can imagine how much time it would take to create a dozen miniature flowers using cutters. Luckily for the class, I will educate the students on how to create this beautiful miniature flowers without the use of cutters. This, way I can move faster when decorating the cake and still accomplish that quality that the clients expect from me.

 

Also, I may mix freehand petals with cutter petals to give the class different approaches so they can choose what works best for them.

Miniature handmade gumpaste flowers.

The roses can be made completely with no cutters or you can use cutters to finish them; totally based off preference. I will demo 2 kind of blossoms:

  1. Small blossoms are actually the simplest blossoms to create. These flowers are great fillers for gumpaste flower arrangements.
  2. Bigger blossoms have more delicate petals needing just a few more steps to complete them.

Gold swag of gumpaste flowers.Once you know how to make this flowers, you can make beautiful arrangements with them like the swag in the photo above.

Cake Decorating Class

Since the class is a 3 hour class, we won’t be able to do a 4 tier cake, so we will have to make a one tier cake that includes the main parts of the design. Because of the limited time, this means that we will only be able to teach you how to paint the cake, create the oval frame, do a couple mini roses along with the leaves. This way, I can demo the rest of the details in the cake for the class so that everyone can see the outcome on how to create this gorgeous creation.

If we have time, I will also include a free demo a full size rose. With what you learn on the class you will be able to do the 4 tier cake shown above, on your time in case we run out of time here. One must not take haste when creating art, for it expresses the true identity and intent of the artist themselves.

If you are interested in the class, click here.
‘That Takes the Cake Show’ is one of the best shows in the country.

If you are interested in participating in the cake competition, take classes or simply just go to visit the show, go to:
That Takes The Cake website.

 

Hope to see you there, ta ta!
Edna 🙂

 

 

 

Fantasy Gumpaste Flower

Cupcake Fantasy Flower in gumpaste.

Para Blog en Español presione aquí.

I was surfing the net awhile ago and saw a beautiful cupcake made by
The Pastry Studio. I contacted them to use their cupcake as inspiration for
a tutorial and they said yes!

This is the photo that I found. I love how they mix the Cupcake Fantasy Flower in gumpaste.
pearls and nonpareils. Makes it look really delicate
and elegant.

I don’t know the steps they used in making these
cupcakes, so I will show you how I would make
them. I didn’t have different sizes of pearls so
I used nonpareils, sugar pearls and sugar
crystals. But I do love the bigger pearls they
used in their cupcakes.

For this particular flower you will need 2 five petal cutters. I used the 2 biggest ones on this PME 5 Petal CutterSet.

The flower is not difficult to make. If you are not used to making gumpaste flowers, this is a great way to learn.

When I make cakes, I know I need to move
fast. Spending too much time in a single detail is not a great idea when you are trying to earn some money. This is something I keep in mind when I teach. We want pretty and we want fast.
This is the reason why I mention the tools
I use that help me to move fast when I do tutorials.
Celformers, flower formers.
I used a Celformer to shape this flower. This is one of those tools that I love and make my flower making a bit easier. I cover them in foil so I can reuse the former as I dry the flowers I already made.

The tutorial is very detailed. You can also
add more detail to the flower with petal dust
if you want to take it to another level. I didn’t
do the petal dust in the tutorial because I wanted to show the simplified version of the flower.

Some people will say this is a lot of work for a cupcake and yes it can be. So make sure to charge well for the work you do. The other option will be to mix this cupcake with others that have a more simple design. The flower can also be used in cakes.

No matter how you end up using it, this is a great flower to learn. I hope you
enjoy the Tutorial. Click on the photo to go watch full Tutorial.

Cupcake Fantasy Flower in gumpaste.

Until next blog, ta ta!

Edna 😉

 

 

 

Celebration Cupcakes- Tutorial

Celebration Cupcake=4th of July

Presione aqui para Español

I did this cupcake for the 4th of July and decided to film it while I was working
on it, (click here to watch the video). I love the design on this cupcake. I know many people will say, “that’s too much work for a cupcake”. Yeah, it has some work, and it would be a lot of work if you want to do all your cupcakes with the same design. The beauty about making cupcakes is that you can make them all in different designs. By doing some simple ones, your most complicated ones will shine and make a statement.
Roses, stripes and Stars cupcake. 4th of July CelebrationHere is the cupcake! I used the Strip Cutter to makes the stripes. An easy way to make perfect stripes fast.

Strip Cutter #1 2

I love JEM Cutters. They have a series of cutters that can be place in  a foam they created so you can cut your pieces upside down. I love using the cutters this way because you can make sure that the cut is clean.

Here to the right is the cutter I used. You  can click on the photo for more info on that tool.

JEM Roller foam

To the left is the Roller Foam. As you can see it works with a lot of the delicate cutters from this company.  Click on the photo for more info. I added to the cupcake some stars.  As many of you might already know, I love plunger cutters. I move fast when I used them and that’s important when making cakes.Gold highlighter

 

I painted the stars using my favorite gold highlighter.I did a few months ago a video that teaches how to use the Gold highlighter. You can click here to check the tutorial.

Miniature gumpaste rose.

I took this photo while I was doing the roses. Miniature roses are fun to make. But it’s important to be able to move fast when doing them. You really don’t want to spend hours making a little tiny flower. I have 2 ways of doing these roses and in the video I just used no cutters. I will do and advanced tutorial on these flowers for those who want to learn to make them.

Celebration Cupcake Tutorial

Click on the photo to go see the tutorial.

I hope you enjoy the video!
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 🙂

 

Edible Paper and Cake Decorating

 

green pink

Sugar Roses and blossoms fillers by Edna De la Cruz

I love this cake. Just one single tier, but it’s so delicate and elegant.
I designed this cake last year and some people were asking me how it was done.
With so much work on my hands, I postponed doing a blog or tutorial because I really wanted to do a You Tube video about it. I suppose for now I will do the blog and eventually I will let you know when the video tutorial is finally done.

Let’s get started!
This cake was covered in Fondant. I used Americolor Neon Green liquid-gel to color it. I love that tint. It can go from very delicate, if you use a little, to very funky, if you use a lot.

Edible Image Paper from Icing Images Co.

Edible Image Paper from Icing Images Co.

In the photo above you will observe a very delicate lace was used. The lace was made with a Martha Stewart cutter and an edible paper from a company called Icing Images, (link posted below).This particular paper has a pearl finish to it and they offer many beautiful colors you can choose from.

Martha Stewart Deep Edge Punch-Garden Gate

Martha Stewart Deep Edge Punch-Garden Gate

The name of this cutter is Deep Edge Punch-Garden Gate. These punch cutters are really fun to use for scrapbook projects but they also work really well for cake when you combine them with edible image paper. It’s very important to use paper of very good quality. Some papers are too thin or they dry too fast. This is why I love the Icing Image papers. They are thick and give you a bit more time to work without the paper breaking or cracking. NEVERTHELESS, still it’s a good idea to work fast so the paper doesn’t break.

I always keep my edible paper in the original plastic bag it came in and sealed well so it doesn’t dry. I also store it in a dry place because humidity can affect the paper, just as it affects anything with sugar in it. Just make sure to take care of the paper and store it well. Never leave the paper uncovered so it will last longer.

DSC_0755logoThe Martha Stewart punch is packaged with the sides closed. This is a great way to store it. To use, just open the wings. I cut the paper with a guillotine to make sure I have a straight edge. Doing this will save the rest of the paper from drying
too. Make sure to take of the plastic backing that the paper has before you start
using it for this type of work.

Once the paper is cut, I place it in the punch, carefully aligning it to the back line of the cutter. This will ensure a straight cut every time. After you cut the first part you move that and align the cut with the side wing of the punch where the design is imprinted. This is very helpful when you make cut after cut, always ending up with a perfect pattern.

First practice with a regular piece of paper until you get used to it. I will be doing a tutorial of this soon to better show how to use it.

green pink2How thick you want the strip is just a personal choice. Just cut it to whatever thickness you prefer it to be. To finish the design, I used the Perfect Pearl Mold. I love this mold when making pearls. Here below is an old tutorial I made on how to use the mold. I am planning to redo this tutorial but for now this is still the way I make pearls.
For those who want the mold, here is the link to it. Click here.
I use this mold all the time as it has 3 delicate pearl sizes.

Gumpaste Pearl Tutorial

Click to watch Pearl Tutorial

For the roses, I used my fast rose method on how to make roses. It’s part of my DVD “How to Make Sugar Roses”. This DVD has 4 hours of tutorials on the many ways to do roses. It includes the fastest way but also how to do the separate petals. This is in case time is not an issue and you opt to make a tight center. It also includes how to make

leaves, stems and even thorns. Then it teaches you how to color your roses.

Gumpaste Roses, blossoms, leaves and fillers.

Gumpaste Roses, blossoms, leaves and fillers.

The blossoms and buds are part of my DVD “Blooms and Vines”. This DVD shows how to make Hydrangeas, blossoms, buds, their leaves and Ivy vines. It even includes how to make these flowers without cutters, another way to make flowers. Finally, it teaches how to color and finish them.

Remember that in my website there are a number of tutorials that can help you get started in the wonderful world of cake decorating. You will find them under tutorials. If you are a beginner and have never done gumpaste flowers, I suggest you start with my tutorial on “How to Make Calla Lilies”.

I am posting all the links below too, so you can go check them out.

Basic Cake Tutorials:
http://designmeacake.com/tutorials.

Perfect Pearl Mold:
https://www.designmeacake.net/collections/molds/products/perfect-pearls-molds

Sugar Rose DVD and Blooms and Vines:
https://www.designmeacake.net/collections/advanced-tutorials-dvds

Icing Images:
http://www.icingimages.com/

Follow me on Facebook and share your cakes:
https://www.facebook.com/pages/Design-Me-a-Cake/263955423295?pnref=lhc

Follow me on Instagram:
http://instagram.com/design_me_a_cake

Follow me on Twitter:
https://twitter.com/tonedna

I hope you enjoy this “How Did I Do That” blog. I will also do a tutorial soon.
Until next time, ta ta!!

Edna 😉

 

 

 

And the winner is!

We have the winners! What an awesome contest. I loved everyone sharing their cakes with me and everyone that visits my Facebook page. So many beautiful cakes!
This is the last day for this contest, and here are the winners.

For the beginners category, the winner is, Daniella Dahl. Love this cake. Makes me want to go to Starbucks to get a coffee. lol

Daniella Dahl‎

Daniella Dahl‎

For the advance Category, the winner is Michelle Head. Beautiful cake. Looks like a simple cake, but we know it has a lot of work in it. Very clean design.

Michelle Head

Michelle Head

 

Once again, thanks to everyone that posted a cake and participated in the contest. You are all winners in my heart. I will be doing another one soon.

Subscribe to the blog, I will be trying to post more often. Hopefully we can keep up with it.  I am still learning how to use the blog, but we only learn if we keep trying. Just like I say with cake, “The more you do it the easier it gets”.

This is it for today. Congratulations to the winners!!
Until next time, Ta ta!

Edna 🙂

Cake Fun Contest- Week 3

We are reaching the end of this contest. So many beautiful cakes! I wish all of them could win a prize, but I assure you that you guys are all winners in my heart. The love and passion for cake decorating shows.

Here are the winners for this past week contest. Beautiful job!

Michelle Head-advanced

Michelle Head- advanced

 

Debbie Shaw- beginner

Debbie Shaw-beginner

 

 

 

 

 

 

 

We now begin voting for this week contest. This is the last week for the contest, but I love when everybody shares their work with me, so please keep sharing! I still need you to come and choose the winner for this week and the winner of the month which will be posted next week. So stick around. 🙂

Scroll down to choose your favorite beginner and advanced cake. Leave a comment below with your favorites for each division.

Here are the names and the cakes chosen for Advanced cakes:

Brenda Oliveira Henkel

Brenda Oliveira Henkel

María Alejandra Lizárraga

María Alejandra Lizárraga

No Ordinary Cakery-Cabanatuan

No Ordinary Cakery-Cabanatuan

 

 

Here are the names and the cakes chosen for Beginners cakes:

Daniella Dahl‎

Daniella Dahl‎

Holly Rhodes

Holly Rhodes

Sandra Van Berkel-García

Sandra Van Berkel-García

Remember to choose one cake for the advanced level, and one for the beginners level. Post the names of your favorite cakes in the comments below. I will announce the winners next week.

I will ask of you guys to not spam the contest with fake votes or business promotions; this is a contest that is for fun. Remember to vote only once, and to list the names of each contestant for each division. Just have fun with it.

Next week I will post the winners of this week and then the voting will begin for who is the winner of the month, for both advanced and beginners category.
Thanks so much to those who participated in this contest. I will do another one soon so others can have the chance to win too and show off their beautiful creations to other cake friends.
I need you guys  to stick around to help me choose the winners next week too. I will post the reminders in my Facebook Page.

Sugar Hugs to everyone!

Until next time..ta ta!
Edna

 

 

My Favorite Mixer for Cake Decorating

Image When I started making cakes years ago I always thought that for cake the most important things were piping bags and tips. I quickly found out that cake is much more than that. This is not an inexpensive hobby. You start with bags, tips, spatulas, turntables and pans, then you realize that this list is just the beginning. And it’s going to be really long. Now I need molds, veiners, gumpaste tools, special ingredients, special cutters and at the top of the list what most of us want is a great mixer. Yes, we all dream of the perfect mixer. That little handheld device you bought was great for small jobs but it just won’t do for long because we require power; to mix our buttercream, to make those cakes that require long periods of creaming the butter or making fondant and gumpaste. We put the mixer in a wishlist, we search for what we think would be the best and then we research about it; horse power, speeds, attachments and extras that we might get later. Then the question becomes: Do I want a tilt machine or the one that goes up and down? Usually we want bigger bowls so that kind of makes it even more complicated.

ImagePersonally I love the kitchen Aid mixer. If you’ve seen my videos you already know this. I love my tiny 4 quart Kitchen Aid. I found this machine on sale in Home Depot for $159.00, over 17 years ago and it still works like the first time I used it. Cake at the time was more of a hobby. I never thought when I started that cake was gonna become my life. So my little 4 quart cake mixer was perfect for my cakes and all the people that I made cakes for back then were enjoying the fruits of my new passion.

Today I can say that I still love my 4 quart machine. I did use the bigger mixer from kitchen Aid in the store I worked at but I didn’t like the one that goes up and down as much. I didn’t like the fact that the spatula doesn’t reach the bottom of the bowl when mixing and when you are mixing a few egg whites in a bowl, it becomes a bit annoying to have to lift the bowl to make sure it reaches down. Everybody has their own opinion and preferences. Some people love the tilting machine and others swear by the one that lifts up and down. I decided to stay with my smaller machine and bought a 5 quart glass bowl. Then, finally,  I was completely happy with my mixer.

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I loved the glass bowl because I could see the mix  and this worked great for my tutorials as well. The bowl has a lid and that is a plus in my book. But the downfall is that the bowl can get a bit heavy. Still, I love it enough to grow muscles, just so I can hold it. The tilt machines usually have less horsepower. So if you’re looking for lots of power, then you have no choice to go to the ones that go up and down. The commercial type mixers from Kitchen Aid are the type that lift. They have bowls from 6 quarts to the last one I saw that has 8 quarts. So for those of you who want bigger, they do have it and you can get extra bowls to fit your needs. They even sell lids for them and pouring shields. Of course all these extras require you to pay money for them. Like I said, this is not an inexpensive hobby. Image For those who don’t know much about the kitchen Aid, this machine comes with 3 mixing attachments. Image These attachments are the paddle, the whisk and the hook. The paddle gives the mix a folding effect. The whisk is used more to bring air into the mix. I use it mostly for egg whites. And then you have the hook. This one can be used for breads but we, the cake people, tend to use this attachment for making Fondant or MMF.  A few years ago they brought a new paddle with a rubber edge. They said that the paddle will reach the bottom and the sides of the bowl. I though that was great, so I went and got me one. Image This is the paddle that I thought was the answer to my laziness of not wanting to lift my mixer to scrape the sides of it. All of a sudden my mixer was making a mess. I couldn’t understand why. I was not doing anything different. One day I was working with  the mixer and I was using the rubber paddle.  I had to do something else. I have more than one bowl so I decided to grab my old paddle, be lazy and not wash the one with the rubber side. Suddenly, my machine was no longer making a mess. So  I decided to wash the other one and I noticed that the rubber does scrape the bowl, but that lack of space between bowl and paddle was the same reason the flour was flying everywhere. So, as far as it goes for me. I won’t use it again. I just don’t like the mess! As far as attachments, I love them. My favorite one is the pasta  roller. This I use to roll my gumpaste. Best attachment ever! Image I just saw the other day that they have something called a water jacket. I think that will be my next buy. Great for making icings that require to go from hot to cold while it’s mixing, like Suspiro, (almost the same as the 7 minute icing). Image I’m not getting paid by Kitchen Aid to talk about them, lol. But this is the mixer I love. So for those of you who want to get a new mixer I hope this helps. For those of you who would rather buy some other brand, just do your research and see the options the mixer has, the attachments and all the extras that might make your work in the kitchen a lot faster. Remember, the time you save by working faster is money you save. A good mixer is an investment. A good one should last for a long time. If  you want to check more about Kitchen Aid, you can visit their website at http://www.kitchenaid.com. This is it for now. Until my next blog. Ta Ta! Edna 😉

A New Start

Sugar Rose

I have been using the Blog included in my website for a long time.
But my server changed owners and they have decided to not update my services. The most amazing part is that I am still a paying customer but seems easy to not tell customers that they have decided to forget you instead of helping you do a smooth transition to the new services. I found out because my website was moving so slow and not working as it used to do.

Not being happy with this situation I have decided to try another blog. I am right now working in a new website for my company, Design Me a Cake. I will be moving all my tutorials, photos, recipes and everything I have in the old website.

I didn’t build my website in one day. It took years to build. I open a website to help my students learn and it grew more than I’ve have ever expected.

My dream is to continue to make the website bigger and add more information, more designs and even advanced tutorials so that everybody have easy access to them. I have my DVD’s but people in other countries have a hard time with the shipping charges and I totally understand why. I just found out yesterday that Global Priority went up for around 5 dollars more. It’s a bit hard for me to see this. But I am trying to work around this.

The photo of the flower I just posted its a Gumpaste Rose.. I will talk more about it in my next post.

I have a lot of work ahead of me. Hopefully things will move fast.
All I can do is keep working and hope for the best.
It’s a New Year with a New Start…

Sugar Hugs, and until next blog… Ta ta!
Edna 🙂