Last year, apart from Halloween Cat Cupcakes and Ghost Fashion Cupcakes,
I also made these Halloween cookies and I forgot to post it.
They were vanilla sugar cookies decorated with fondant.
Thank you for looking (^_^)
Thursday 28 September 2017
How I make Rose Leaves
A reminder for me how i made rose leaves in the past.
Green gum paste and leaf veiner.
Cut to size and veined.
Here it is on my hand, love the indentation.
Smear a little sugar glue on floral wire then insert it into the leaf.
Here they are.
Use fondant modelling tool to create the edges
by pulling them out.
Use confectioners glaze so they look shiny.
I made some with wires, some not.
Pretty!!
Thank you for looking (^_^)
How I prepare 12" Square Cake
Another photos to remind me on how I prepare large 12" square cake.
Have cakes ready, trim the tops.
See some left over plates? yuuummm!!
Clean the cake board properly then clean it again with vinegar, then with alcohol.
Make chocolate ganache in advance, then heat it up in the microwave, be careful to not over-heating them. You can see how I store my chocolate ganache here, trouble shooting for over-heating chocolate ganache here and white chocolate ganache here.
Prepare simple sugar syrup.
Brush syrup on each cake layer before adding ganache.
Ganached square cakes.
These are not cakes in the above photo.
I didn't have the final ganached cake.
I had this on my files.
So the 12" square cake was bought by Hilary's husband, Matt, for her 40th birthday.
How romantic...
When I made this cake, cellphone doesn't take good photo quality, so here it is small size photo and a bit blurry.
The next year, Matt ordered another birthday for Hilary, another big cake!
Thank you for your trust, Matt!! :)
Thank you for looking (^_^)
How I save White Chocolate Ganache
So found this old photos on my computer.
Thought I share them here, as a reminder for myself if I ever step into caking world again.
I remember was making white chocolate ganache but multi-tasking, doing something else at the same time. I thought I was very good in multi-taking....not!!
This is the photo of overheating white chocolate ganache.
you can see caramelly bits on it.
I couldn't throw them into the bit, the chocolate was expensive.
So I try to strained them.
They come out perfect!!
They are freshly made, so I left them "rest" overnight before use them tomorrow on cakes.
Always let chocolate or white chocolate ganache "rest" overnight before using.
Thank you for looking (^_^)
How I Save Chocolate Ganache
This is the problem when I overheat couverture chocolate.
Grainy, yucky looking.
By whipping, i use my hand mixer.
Whip them good, then into the fridge for 15 minutes.
Take it out, whipped again.
Do it repeatedly until ganache come back to normal.
Thank you for looking (^_^)
Fondant Ducks Pictorial
Quack!! Quack!! Quack!!
For this project, I used fondant.
Below photos speaks for themselves,
easy peasy... you need to spare some time to make them.
Cut mini fondant ball to half for the beaks.
Here they are on the cake.
Just little details on the side.
Thank you for looking (^_^)
Gum Paste Calla Lilies Pictorial
Prepare your gumpaste, cut to size then veined.
Veining process.
Veined.
Use ball tool to thin the edges.
Use sugar glue on wide parts.
Prepare the cone.
Wrap around the cones,
and use your fingers to create frills.
Let them dry completely.
Once dried, dust them with CK Turquoise lustre dust.
Make the stamen, i forgot to take photos.
Roll gumpaste with the size to suit those petals.
Let them dry completely.
Once dried, attach to petals with sugar glue.
I let them "sit" on egg cartons while I attached the stamens.
This is why I always make more, i always break some.
Here they are on top of cupcakes, ready for delivery.
Thank you for looking (^_^)
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