Sunday, March 27, 2011

Experimenting with SugarVeil...

Today I delivered a wedding cake all done in chocolate fondant (which I love by the way), and SugarVeil ribbons and bows. I'm still learning allot about SugarVeil. I really like this product, but it can be a little tricky to use. Some things I learned this time around are...
1. Always make extra SugarVeil for your project...just in case you need it.
2. If you're making bows, make extra as a backup.
3. When SugarVeil dries completely, it is very, very fragile.
4. I need to get a larger air-tight container to store my set SugarVeil pieces, so I don't need to make so many seams in my ribbons.
5. I did not use wafer paper to make my bows; I will try using it next time to give the bows more stability. 

Monday, March 21, 2011

Horse Cookies...

Last Saturday evening, we delivered a little 2 tier wedding cake for a small Sunday wedding, to a ranch in Peyton, CO.  The customer, Barb, was a  mature bride (actually she was exactly my age), who was a horse breeder. After showing her how to set up the cake stands, she asked if Bruce and I would like to go see the horses. So knowing how much Bruce would love that, we stayed a few minutes to visit with the horses. Barb gave Bruce and me each a handful of horse "cookies" that resembled hard little tootsie rolls, and off we went to meet and treat the horses. They were all beautiful. Barb introduced us to all of the eight horses, and gave us a brief history of each one. And I bet you thought cake deliveries were only about cakes, and that I only worked with sugar cookies. Now you know the rest of the story...

Thursday, March 17, 2011

More Cricut cookies...

Today is St. Patrick's Day...a great day for making cookies. I used my Cricut Cake to make cute shamrocks and little leprechaun hats, using my MTC (Make the Cut) software. Here is what the patterns look like on my computer screen... 

Next you put the gumpaste, rolled out onto the cutting mat, into the Cricut, press the cut button, and I end up with these cute cookies...

So much fun!

Tuesday, March 8, 2011

Updates on Icing Recipes

After doing some tweaking, here are recipes for buttercream icings...especially for our climate here in Colorado Springs. I just like the way the chocolate buttercream tastes when you make it with all butter. You can actually make the regular buttercream using all butter also, but it just doesn't hold up as well for decorating purposes, especially when it gets too warm. If you use the stencil method to press patterns into your icing, and this icing does not crust well for you, just put it in the refrigerator or freezer for a few minutes to let it harden up a bit. While it is still cold, go ahead and press your pattern into the icing.

Buttercream Icing Recipe
12 oz. (1 1/2 cups) high ratio cake shortening
12 oz. (1 1/2 cups) lightly salted butter
3/4  tsp. salt
Butter vanilla flavoring, or vanilla
3 lb. powdered sugar (approx. 12 cups) Sift if lumpy
3/4 cup of heavy whipping cream

With flat beater (not wire whip), beat shortening and butter together with salt and flavoring, on medium high speed for about 5 minutes, until smooth and very light and fluffy. (It should look like fluffy frosting at this point). Add powdered sugar and cream, and beat on low speed. Be careful not to incorporate air bubbles into your icing by beating at a higher speed. Cover bowl with a towel to avoid having a "sugar storm" in your kitchen. This is a good consistency for icing the cake and piping borders. You will need to add extra sugar to stiffen the icing to make flowers.

Chocolate Buttercream Icing Recipe
1 1/2 lb. (3 cups) lightly salted butter
1/4 tsp. salt
3 lb. powdered sugar (Approx. 11 cups  (12 cups sifted)
Approx. 3/4 cup cocoa ( or to taste)
1/4 cup light corn syrup
1 cup - 1 1/4 cups heavy whipping cream

Mix as directed above, adding the cocoa first, and corn syrup with the cream. Add just enough cream to make the proper icing consistency. If icing is not soft enough to spread, add a bit more cream or corn syrup. If you prefer, you can replace 1/4 cup of the cocoa with 1/4 cup melted chocolate chips. I use the Ghirardelli Bittersweet chocolate chips. 

Updated on 4/20/16