Simpress Molds- Tutorial and Review

I had to make a cake a couple of weeks ago and I decided to use this new product from Marvelous Molds called Simpress.

I love anything that makes my work fast, pretty and easy. This product it’s pretty cool. It covers the cake fast with a beautiful design and it’s pretty easy to use. It comes in 3 different designs at the moment and I am hoping they come with new styles soon!

You can place this over buttercream or fondant and it joins really well at the seams. It measures 4 inches tall, so it covers your standard cake but you can stack each piece if you need it for taller cakes.

I used a dummy for this tutorial and I showed how you can apply the mold in 2 different ways. Since it was a dummy, it was covered in fondant, but the cake above was made in buttercream and it worked just as well. I do advice to place the cake in the fridge and let the buttercream harden up before you place the mold over it.

 

As you can see, the side edge of the mold it’s not even. This is so you can place the next mold side-by-side and align the pattern creating a continuous flow which eliminates joint lines. In the video I used the Jubilee Sequin Mold and I’m totally loving it.

In the tutorial, I show you a way to finish the back of the cake where the mold doesn’t meet. All cakes have a back side; I just tend to finish it in a straight line for those times the molds don’t meet at the back. Also, you can always add buttons, use an extruder machine to create a delicate rope or even cover it with single sequins if you want to hide it.

I finished the top edge with a line of cutout circles that I made with a piping tip #12. Then I made a hole with a needle. I did add a bit of Tylose to the fondant so I could move faster since the Tylose hardens the fondant and makes it easier to cut.

 

These patterns come alive with some luster dust, so feel free to paint them with your favorite colors. To make this easy, I tend to have the base color as close as I can to the color for the luster dust I am using.I love how this cake turned out. Click here to watch the tutorial I made for this tool.

Click here to go watch video.

I hope you enjoy the blog and tutorial.
Until next time, Ta ta!
Edna ūüėÄ

 

Here are some of the other tools I used for this cake.
Click here for the top border cutter painted in gold.
Click here for Gold highlighter.
Click here for Luster Dust.
Click here for Pearl border mold.
Click here for Edible Images from Icing Images.
Click here for Marvelous Molds or click on the photos below.

Symmetrical Sequin Simpress

 

Pretty in Pearls Simpress

 

 

 

 

 

Sequin Jubilee

 

 

 

 

*There are links posted in this Blog that I will earn a very small percentage of their sales. I only promote products I love and believe in, and products I use. The commission earned will be used towards new tutorials.

 

 

Advertisements

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 ūüėÄ

 

 

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 ūüėČ

White Chocolate Fondant

White Chocolate FondantI finally did the tutorial for my White Chocolate Fondant. I love this recipe. The chocolate added to it makes the fondant pliable without being too soft. Since white chocolate has a light flavor, you can still add your own flavoring to this recipe plus you can make the fondant at the consistency you  like.

In the tutorial I give all the information you need to make the fondant. Without the chocolate, the recipe still gives you a basic fondant. But adding the chocolate makes it so much better. One thing I do want to make clear. Not all chocolates are the same, so having a good quality chocolate makes a big difference. I use White Chocolate Melts from Guittard. These are a compound coating but is one of the best out there. It’s really delicious and melts like a dream. ¬†It’s important to use a good quality chocolate that is made for melting or if you use a compound coating, it should be of good quality too.

chocolate chipsI don’t recommend using chocolate chips since they are made for high temperatures and won’t start melting until they have reach 350 degrees. Plus the wax they are coated with doesn’t really make for the best melted chocolate. But I am sure some people will try them. Other good quality chocolates brands are Valrhona and Callebaut. I am sure there are other great quality chocolate companies out there that I haven’t used but I have used Guittard and love the product so I will stick to using it.

Since I ¬†know there are followers from almost everywhere in the world, I won’t be able to test all the chocolates or melts out there to know the outcome of each of them. I did go to the supermarket and bought a few brands available there. They might not be the best out there but they are the most accessible to everyone.

Bakers

Baker’s Premium White Chocolate is a very common baking brand chocolate found easily in most supermarkets. Taste wise it’s less tasty than the Guittard melts. But I was able to use it in the recipe. I found out that for this one I had to reduce the Glycerine to¬†1 tablespoon, use 1 Tablespoon of Tylose instead of a teaspoon and I had to use more sugar. to get the consistency I like. Overall, it works well if you adjust the ingredients.

 

ghirardelli

 

The Ghirardelli Premium Bar for baking worked well. I did the same exchange of ingredients as Baker’s and I got a pretty good outcome. This one also used a bit more sugar too than what I normally use with Guittard. But just like Baker’s, the recipe turned out well.

My next test was Ghirardelli Candy Making for Dipping.
Ghirardelli melts

 

 

These wafers do taste really good in comparison to ¬†the bars from Baker’s and Ghirardelli. I did stick to using less glycerine and more tylose with them and the fondant works pretty good too. From the supermarket brands, this one was my top favorite.

 

Next, I decided to test Wilton Candy Melt, these are a compound coating too ].
I did want to test them because they are easily found in crafts centers in the Wilton section. I tested these before the other chocolate brands from the supermarkets.
Wilton Candy melts 2My first try was a complete fail. The fondant felt grainy and was not elastic. I was not happy about the outcome. That’s when I decided to lower the Glycerine and add more tylose to the recipe. The second batch worked well with the changes and that’s when I decided to do the same with all the supermarket brands.

My suggestions are:
*Try to use a good quality chocolate or a good quality compound coating melt, it does make a difference. Use a scale to measure it.

*Make sure to melt the chocolate at a low heat or if you use the microwave, do it slowly. Melting the chocolate too fast can damage the chocolate, making it grainy and lumpy. If you use the stove, use a double boiler and make sure the water doesn’t get to the chocolate or it can seize. I will do another blog and talk more about this subject. Let’s go back to fondant talk!

The recipe I am giving you works great. I will add though, that athmospheric conditions might make a difference on the outcome. If you feel a grainy fondant, make the next batch with just one tablespoon of glycerine. If your fondant is too soft you can use up to 1 tablespoon of Tylose.

I know I will get a million questions about Tylose. Most of them will say, “I can’t find it Tylosewhere I live”. I haven’t tested the recipe with other products. I don’t like Gum Tex (personal opinion), and I haven’t tested it with other gum ingredients like gum tragacanth or CMC. I love my Tylose and I will honestly say, order some from the internet. It’s totally worth it! If you decide to try other gums, let me know the outcome. But remember, the recipe is made for tylose so if there’s a fail, you might have to adapt the amount you add.

Other things to watch out will be
* Don’t overheat the Corn Syrup. You want it warm, not hot.
* Make sure the gelatin blooms properly. Sprinkle the gelatin evenly
over the water.
* Don’t overheat the gelatin. You want the gelatin to dissolve and look clear.
* Make sure that when you start, you are gonna finish what you started. Fondant
won’t¬†wait. It will dry out and be a complete mess if you leave in the middle of
making it.
* Work fast, the less air the less the fondant will dry
* Vegetable Shortening will help you with the kneading. If your fondant feels dry,
apply the¬†shortening like it’s hand cream and continue kneading.
* If you have a fail, try again. Maybe you need to get a better ingredient or make
sure you¬†are following the recipe. If humidity is not helping, make sure to lower the glycerine. It’s best¬†to work in a room with air conditioner and if you have
huge humidity issues, then get¬†yourself a dehumidifier. Sugar and heat don’t
mix so try to make your environment proper to work with sugar. You will have
a harder time with your work if it’s too hot.
* You will fail if you stop trying. So if you fail one time, try again and again.
I promise that¬†it’s easy but you got to learn the process and what works
best in your environment.
* A scraper is great to use when you start kneading.

Bench scrapper

I did the fondant in the video manually so everyone could see how it can be done, but you can easily make this using a kitchen Aid. If you don’t like the microwave, use a double boiler. Everything is adaptable.

Once you make your fondant, make sure you seal it well in cling plastic and then place it in a ziploc bag. It will last just like any pre-bought fondant as long as it’s sealed well. If it gets¬†hard after a few days, place it in the microwave for 10 seconds. I do that with all my fondants to soften them. It’s easier on the hands!

For the full recipe tutorial and tips for White Chocolate Fondant, click here.

 

 

I hope you enjoy the full Recipe (click here), and feel free to send anybody to my website so they can try it.
Until next blog….ta ta!

Edna ūüôā

 

 

 

Another Cake Class-SOFLO

Edna De la Cruz teaching at SOFLO

Hi everyone! On April 23 and 24, I will¬†be attending the “SOFLO Cake and
Candy Expo”,¬†being held at the Miami Airport Convention Center in Miami,
Florida. I will be judging the cake competition on Saturday, and will be
teaching a 3 hour class on Sunday starting at 11:00 am until 2 pm.

Here is the class I will be teaching:
I will cover in the class how to make these roses, lilacs and daisies.

Since this is a 3 hour class, we won’t have the time to finish the entire topper because¬†there is a lot of flowers in this arrangement to complete.

I will however make sure that all the flowers are taught. Depending on how fast the students are, I will teach them how to do the flower pot so that they can finish the arrangement at home. I will demo how to arrange the flowers in the topper as well.

Here are the beautiful lilacs in the picture below.

Jardin2

Below, you will see daisies, leaves and rosebuds.

Jardin4

The whole theme of the arrangement is a modern take of a garden pot full of
flowers. This flower arrangement and pot can be made as a topper so that it
can be saved as a memory of the wedding cake; just in case a bride wants to
keep it as a souvenir.

Below is a picture of the flower pot:

Gumpaste tappits medallion

When I teach a class I like to make sure to teach things that I know; especially those of which I use a lot in my cake decorating. I love to work fast and I like shortcuts so I can finish faster. Time is money when it comes to cake decorating and I love to pass these shortcuts to my students. Plus, I always try to fit as much as I can in a class.

So even though the students might not able to finish the whole arrangement, I will demo everything this cake has in the class. The most important concept of this class is making sure that my students learn how to create these beautiful and realistic edible flowers out of sugar.

Here is the link to the class. Click here for the Flower Pot Class in SOFLO.

If you are not able to go to this class, I do have a DVD on how to make the roses.
It’s a 4¬†hour DVD! Click here for DVD.

I do hope to see you in class. April 23 is my birthday so it will be a fun weekend for me, and I hope for my students as well.

Until next Blog…ta ta!
Edna

 

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 Р18th 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 ūüôā

 

 

 

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 ūüôā

 

 

Cake Decorating 101- The Shell

Piped Shell Borders Tutorial.¬†Para el Blog en Espa√Īol, Presione Aqu√≠.

I love piping and through the years I have learned that piping gets better the more you practice. Of course, learning tips and tricks will be helpful, but let’s face it; piping is basically a form of writing. We went to school and spent many hours and years learning how to write. Why would people think it can be learned in one session?

I am not going to say that it’s not possible to learn it in one day. But it’s like school, some people will have an easier time learning and others will need more practice. But with some determination, anybody can learn to do it.

Piped shells are one of the most basic ways to finish a cake. I made a video tutorial that teaches step by step how to pipe shells. For those who are beginning to pipe, I went into more detail, making sure to explain what to do and not to do when piping them.

Just like those of you who are starting, I was a beginner once too. I know all the things I did wrong back then. These days I can explain well how things go wrong and how to avoid it. Knowing the tricks might help getting better at it faster, but practice is the only way to improve.

Click here for t the step by step video tutorial.

I hope you enjoy the Tutorial,
Until Next Blog, 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 ūüôā

 

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 ūüėČ