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July 16, 2009 in M | Enter your password to view comments

Topsy Turvy Pictorial (Found a Video!)

July 10, 2009 in Cake | 3 comments

All not by me. They’re fantastic guides!

Flat stacked Cake Video.

(I’ve never done that big- hers are 4 tiers of 12″-10″-8″-6″. I’ve only used Bubble Tea straws cos that’s easily available, cheap and easy to cut to height. I’ve never driven a final dowel through all the tiers cos my cardboards between tiers are too strong to be hammered through.

My version:

Stick bubble tea straws into the bottom tier and use edible marker to mark the height of the cake.
Pull the straws out and snip at the marking. Insert into the exact holes and smear some royal icing as “glue”.
Stack the middle cake tier on (note: all your cake tiers are sitting on its own cardboard bases).
Repeat steps #1-#3 for the middle cake tier.
The topmost tier does not need to have bubble tea straws in it (only under its cardboard base). Unless you additionally put a heavy ornament as cake topper.

Topsy-Turvy VIDEO. Topsy-Turvy Pictorial.

My version:

All bubble-tea straws but same method.

Wedding Cake

June 26, 2009 in Cake | 5 comments

Wedding Cake (done!)

Bride wanted tall 3-tier, in plain white with red ribbon trims, but it really looked like styrofoam fake cake to me. So I added more texture.

I’m rather pleased with how it photographs- very origami, modern looking! I think it looks pretty alright here…

but added the red ribbon trims anyway (as per request, just in case they find totally-white cakes unacceptable).

Abit of embossing on the strips (should have put more embossing, not evident in pic!).

I also prepared a “heart cake” (shown in chocolate ganache coating, not yet wrapped in red fondant), *thinking* as sort of a topper for the 3-tiers. I REALLY feel the 3-tiers is missing a TOPPER, the proportion doesn’t look right without a topper!

(I originally wanted to make fondant “bows” on the top but that would make the cake look like a PRESENT instead of a WEDDING cake).

Now, I think a REAL rose topper would be most suitable. Or else everyone would assume the couple is cutting yet another dummy fake hotel cake, instead of a real wedding cake?

TADA! Nearest florist couldn’t produce a Real Rose Cake Topper so I wired 3 fresh roses together.

*Fingers crossed the cake makes the venue SAFELY* (I haven’t quite figured logistics of transporting 2 kids and a heavy tall cake).

Still have the “un-used” heart shaped cake topper… if I have energy tomorrow, I’d finish the extra “heart-cake” for the couple anyway!

Little Charmaine

June 25, 2009 in Uncategorized | 1 comment

http://www.ourfeistyprincess.com/index.php

I don’t know them personally, got the link from Cheekiemonkies. Heart-rending situation, pls help if within means.

Marshmallow Icing Pictorial

June 24, 2009 in Cake | 5 comments

MARSHMALLOW FONDANT (Cover cake/ Decorations)

Ingredients

1. 200g Marshmallows (I buy the brand that has exactly 200g so I don’t need measure out, and no need to deal with leftovers)
2. 2 tbsp water (must use measuring spoon)
3. 500g Icing sugar (I dump in entire 500g pack without measuring)
4. 4 tbsp Crisco white veg shortening

Yields about 750g Marshmallow Fondant. This quantity is convenient as measurements are minimal and no leftover sugar or marshmallows to deal with. I just made 3 separate batches of this for my 3-tier cake. I didn’t make 1 *huge* batch at one go cos it’s difficult to knead in the sugar if you tackle too much (I tried the other time and it didn’t save effort!).

Directions

1. Dump entire pack of 200g marshmallows into microwaveable bowl (not metal!). Add 2 tbsp water- EXACT level amount, not more not less- fondant is very sensitive to water. I prefer this marshmallow brand cos it comes in 200g packs. Or you can try Rocky Mountain brand.

2. Microwave Marshmallows and Water on High, 30sec.

3. This is how mine looks after microwaving- still discernible marshmallow lumps.

4. Pour into metal mixing bowl. While still hot, use metal spoon to MASH the lumps til mixture is smooth- I take about 5mins. (I don’t do this in the Corningware cos metal spoon will scratch my beloved Corningware).

5. When mixture is mashed smooth.

6. Add 500g icing sugar- I use SIS or Red Man (Phoon Huat).

7. I dump the icing sugar right in middle of mixture.

8. Use same metal spoon and stir as best as you can- it will look lumpy.

9. Measure out 4 tbsp of shortening (do not use butter as butter turns rancid!). I normally just lump to side of bowl so less recepticles to wash.

10. Grease one hand (you can use 2 hands but 1 hand less messy) with 1 lump of shortening, then knead. Then grease again with another lump and knead more. I usually have about half tbsp shortening left over, by the time I’m done kneading. But it’s also fine to use up all.

11. I usually ready the clingwrap all spread out in advance so lesser grease stains everywhere. Just put the marshmallow fondant in it, and use clean hand to cover tightly.
• Wrap tightly, store at room temp or fridge for 1-2 mths. Use at room temperature. (Do note it will get sticky/ melt, if in contact with water. The condensation when taken out of fridge will cause the water problem too!)
• Use 50:50 of fondant and wilton’s gumpaste for figurines to retain strength.