Thursday, July 24, 2014

Making edible lace and fabric...

If you are a regular follower of my blog, you will know that I have used an edible lace product called Sugarveil to make my lace pieces, and flags for my military cakes. Suguarveil is a fine product, but my biggest problem with it is the fact that it takes forever to set up and then it becomes brittle with time. You have a window of time that you need to work with it, or it is no longer flexible. Problem solved... I have found 2 new products that I like better because the lace stays flexible for a very long time after you have made it, and with my busy schedule, that's what I needed.
 Cake Lace by Claire Bowman... product is made is UK
Sugar Dress by Martellato... product is made in Italy

Both products are available here in the US. through Amazon, Global Sugar Art, and Etsy.

 Mixing it is a 2-part process. First, you combine a powder with a little water and beat according to directions, and then you add a small amount of a liquid and continue beating until peaks form. The liquid is what keeps the lace flexible. 

After you have finished whipping it up, you can spread it into a lace mat or spread it out on the back of a lace mat or onto a silicone baking mat and use it as a piece of fabric. The edible fabric is what I use to make my flags for my Air Force cakes. After you have made your lace pieces or have combined fabric pieces to make a flag, you can fold up your pieces and store them in a zip-lock bag until you're ready to use them. The pieces stay flexible and do not stick to each other... literally like working with fabric. 



Many different lace mats are available. They are quite pricey, but the finished product is incredible. Here are some of the lace mats that I have.



Here are a couple of great videos to show how the whole process works...

Sugar Dress

Cake Lace

Here are some of the cakes I have done with edible lace products...









Wednesday, July 23, 2014

A Watermelon or a Cake? How about both!



















For my birthday this year, I wanted to keep on track with healthy eating, and definitely wanted to get away from the traditional cakes that I'm around most of my life, so I tried this new idea... a no-bake watermelon cake that I found online. Hubby wasn't too excited, but I LOVED it, and, after all, it was MY birthday, not his. :) 

After I posted a picture on Facebook, several of my friends requested the recipe, so here is the link. A special thank you to Jennifer Garza for posting this. 

To ice it, you can use real whipped cream, Cool-whip, or my favorite... coconut whipped cream. 
Here is the recipe for the coconut whipped cream... needs little or no sweetener. Yummy!


Enjoy!!!

Wednesday, June 4, 2014

Off we go into the wild blue yonder...

It's that time again... USAFA graduation time. I think this year there were 990 + cadets that graduated and became 2nd Lieutenants in the United State Air Force. A proud time indeed for the graduates and their families. I have only had the privilege and opportunity once to attend an Air Force Academy graduation, and it was amazing! Of course, my favorite part was the hat toss at the end and then watching the Thunderbirds fly over. Last year because of budget cuts, they cut the flyover... very disappointing. I was glad to see that this year they were back! Residing here in Colorado Springs, I always end up designing several AF cakes throughout the year for promotions and retirements, but at this time of year, I especially enjoy designing cakes for the new 2nd Lieutenants. When I originally started designing these cakes, everything was done with patterns pressed into the icing and filled with buttercream. The details became so much more precise and clean when I got my Cricut Electric cutter. But now... oh my gosh... with my new Zing electric cutter, I can cut out so much better details, especially with the lettering, than I ever have before. Thank you Klik-n-Kut for a great piece of equipment! And congratulations to all of the 2014 USAFA graduates!



One of the first AF seal cakes that I designed-all in buttercream... not bad, but not as precise and clean as this..
I use Tappits to cut out the letters outside of the seal.
Again, before cutter-nice, but not as precise as this...

One more... AF bars in buttercream...
AF bars in gumpaste with cutter
My Zing cutter makes it all possible. I LOVE my Zing!

Some of my other favorite AF cakes...

AF flag cake... one of my most popular retirement cakes
These are the planes he piloted... all edible images
USAFA Chapel for retiring chaplain









Saturday, May 3, 2014

Pretty in Pink

I was asked by a friend to design a cake for a baby shower today. The mom-to-be loves lace and pearls and of course, lots of pink since she is having a girl. Pale pink fondant with lace and pearls... yeah, I can do that. I was excited to use my new "Sugar Dress" product for making the lace. Wow... so much easier than "Sugar Veil." That's the subject of another blog post. I brushed the fondant pearls with plenty of pearl dust so they looked like real pearls, and then placed on some beautiful gumpaste flowers along with a shimmery bow. . . very pretty. I'm still practicing making gumpaste flowers, but each one turns out a little better. When I started decorating cakes 37 years ago, I learned how to decorate everything with buttercream and royal icing, including flowers. So, this old gal is learning new techniques everyday with fondant and gumpaste. I'm actually having fun with it too. 



Saturday, April 12, 2014

Tender moist juicy chicken... every time!



I know that most of my posts are about sweets, but once in awhile I'll post something about a wonderful savory item... this is for those of you who want a simple chicken recipe without all the fuss. It's quick, easy, and flavorful, and part of a nice meal if you are watching the calories, like I am. 

Easy Moist Chicken Breasts

2-4 chicken breasts (I like the Kirkland brand from Costco)
Salt and pepper
1/4 cup flour
Seasonings (I like thyme and garlic rosemary seasoning)
2-3 tsp. olive oil

Pound your chicken breasts to a nice even thickness. Sprinkle both sides with salt and pepper. You will need some type of saute pan with a tight lid. Heat the pan on medium high heat. Combine the flour and seasonings in a zip lock bag. Add the olive oil to the pan. Lightly dredge the chicken breasts in the flour and add to the heated pan with oil. Saute chicken for 1-2 minutes, until nicely golden brown. Turn the chicken over, put the lid on the pan, and turn down the temperature to low. Set your timer for 10 minutes. DO NOT PEEK! When the timer goes off, turn off the temperature, and set the timer for another 10 minutes. Again, DO NOT PEEK! This time, when the timer goes off, open the lid and see your chicken breasts cooked to perfection. Yum!

Saturday, March 29, 2014

Making Carissa's "Frozen" Cake


What little girl is not in love with Disney's "Frozen" right now? My granddaughter Carissa turned 5 today. One of her gifts from Mom and Dad was the "Frozen" DVD, so I decided to make her a "Frozen" cake with Olaf as the central figure. I started making the pieces a couple of days ahead, and assembled everything this afternoon. The flavor was vanilla with fresh strawberries and strawberry mousse. I didn't want to refrigerate it because of the fondant and isomalt pieces, so I assembled it just before we needed it.

First of all, what winter cake is complete without snowflakes? I had a few left over from Carissa's preschool cupcakes from last week, so used those plus made a few more. White chocolate is perfect for piping snowflakes. Just copy a bunch of snowflakes on regular paper, tape them onto a board and cover with waxed paper. Then just pipe over the patterns and let set up. Very easy. I made a few snowflakes also with a First Impressions blue silicone mold. They were very difficult to make, as the mold is very shallow and intricate. I tried using gumpaste, fondant, modeling chocolate, 1/2 modeling chocolate with 1/2 gumpaste or 1/2 fondant. I tried putting the molded snowflakes in the freezer before unmolding them. Some of them turned out beautifully, but several just fell apart when trying to unmold them. Not the most favorite mold I've used. 




Next I made Olaf. I looked for 3-D pictures online, and then just patterned Olaf after the pictures. He was made from 1/2 modeling chocolate and 1/2 fondant, His arms and hair were piped out of dark chocolate. Pipe plenty extra because most likely you will need them if one breaks while you are assembling him. I also made a few snowballs out of the same 1/2 and 1/2 mixture, and then rolled them in sanding sugar.




Next I made the ice pieces and a few curly cews from isomalt. If you've never used isolmalt, you must try it. The results are amazing. It's not hard to use once you learn how. You can go to the CakePlay website and watch their video tutorials. CakePLay Isomalt To give it a "crinkly" look, I bunched up a piece of aluminum foil, then smoothed it out and sprayed it lightly with cooking spray, then spread the melted isomalt out thinly on the foil. 


I iced the cake with vanilla buttercream and then covered it with blue and white marbled fondant. I love the look of marbled fondant. Here is a good video on how to marble fondant. She also uses "The Mat" to roll out her fondant like I do. How to Tie Dye Fondant

After the fondant was on, I started assembling the pieces on the cake... here's where you can use your creativity. The last thing I did was cut out Carissa's name with my Tappits and white modeling chocolate, and then sprinkled the entire cake with clear edible glitter.

Carissa's reaction to the cake was priceless. She couldn't stop laughing at Olaf! It made all of my work worthwhile. Happy Birthday Carissa!





Saturday, March 15, 2014

Update on Whipped Cream Icing

If you are a regular follower of my blog, you know my dilemmas of coming up with good ways to stabilize whipped cream to use for icing cakes. Well, once again I have changed my method. This time, I think it's a keeper because it not only tastes terrific, is readily available, and holds up well, but is also very cost effective... all using the real stuff. Yum. So here's the method... for every pint of heavy whipping cream, add 1 Tablespoon instant vanilla pudding, 1/3 cup powdered sugar, and vanilla to taste. Whip in chilled bowl until stiff peaks form. Voila... incredibly tasting whipped cream icing for your next cake.

I get the 1/2 gallon from Costco since I go through a lot of cream. I also use it in 
my buttercream icing. You can just use the inexpensive store brand for the pudding.

Look at this yummy fluffy whipped cream, perfect for icing this strawberry shortcake specialty cake... rich buttery yellow cake with 3 layers of whipped cream and fresh strawberries... gotta love it!