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Icing Images FlexFrost Rose Tutorial

Icing Images FlexFrost Rose tutorial.
Hi guys! If you have been following along then you have seen our Icing Images FlexFrost Rose. It is one of my new favorites to make! They are so easy, quick, and can be used almost right away. The petals are so thin and realistic. Mach thinner than you can roll gumpaste and keep it from breaking.

Icing images flex frost rose

To start off making the Rose you need the FlexFrost sheets sold by Icing Images. I am also using standard scrapbook punches to cut out various size circles. You will need a foam ball and stick of some sort and edible glue/water.

Icing images flex frost rose

In this video we used the rose gold FlexFrost sheets. Our previous flowers, such as the cabbage rose were made using the white sheets. The sheets also take color dust well if you want to add highlights.

Stay tuned for our tutorial  video on our cabbage rose coming up !

Icing images flex frost cabbage rose

Watch the full video here and don’t forget to subscribe!

If you need an awesome cake recipe to create the cake such we did above, be sure to check out  our not so vanilla vanilla cake! http://ediblesugarart.com/recipe/not-so-vanilla-vanilla-cake-perfect/

Also head on over to icingimages.com to pick up your flex frost sheets today. There are so many options to using the flex for a sheet and scrapbook cutters. If you notice the border on the cake above and gold lace inside the fault line both are made using flexfrost sheet and a scrapbook lace cutter.  This was a super easy and effective alternative to using a ribbon or a lace mat.  There are so many different variations of scrapbook cutters that the possibilities are endless.

Don’t forget to leave us a comment if you try out this to tutorial! Thanks so much

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Icing Images FlexFrost Christening Cake Topper

Hey guys! So if you saw my last post about the Sugar Dress, then it’s easy to see why I am in love with these FlexFrost sheets from Icing Images. If not, you can check that out here: http://ediblesugarart.com/soflo-cake-and-candy-expo/ They are so versatile and can be used in so many ways. So today I scaled down the Sugar Dress onto a itty bitty baby and made a christening gown and matching cupcake toppers.

This was so easy and fun to do. The baby molds I use are from First Impressions Molds. If you want a baby to come out looking pretty, order from the source and not a knock off! Otherwise your babies face might be jacked! 🤷‍♀️ I dust the hair with Roxy & Rich color dust and sometimes add a little pink on the cheeks.

I cut a 4” strip longwise of FlexFrost and I creased the edges and sealed them over with water. Like a hem on a dress. Then I started to accordion fold the strip pinching the top and fanning out the bottom.

Use a little water or edible glue on the back of the baby and apply the punched end. Press it down and use a little more water to “melt” blend the pinched end smooth on the baby.

Cut a square to use for the back of her dress and notch out arm holes and trim around her neck area. Use a little water to adhere it to her.

Next, use your rose gold FlexFrost and cut 4 strips. Place to down the back of the dress. Add a drop of water to the center of the third strip and bring the opposite two ends into the center to make the bow. Use the fourth strip to wrap around the center. Apply it at the top where the two strips on her dress meet.

Cut out a strip for a headband and apply it with a small drop of water. I used a paper punch for the center flower and cross. These come in so many shapes and sizes.

For the cupcake toppers, just roll out some fondant and cut using a scalloped edge cookie cutter. I used another lace paper punch. There are so many styles of craft punches now that you can really personalize your topper. I used a little water to attach it to the fondant. Then finished it up with another flower and cross.

Be sure to check out the video at the bottom!

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CAKE BOARD DIY

CAKE BOARD DIY

CAKE BOARD DIY Hey guys! Just a quick tutorial here on my DIY cake boards I use for my smaller 2 and 3 tier cakes. These are so easy and cheap to make. They look great and can be customized to match your cake.

CAKE BOARD DIY
CAKE BOARD DIY

They are made using foam core from the craft store and regular cake boards. The tool I use to cut them can be found in the hardware store and is made to cut drywall. It is super easy to use. I use it to cut most all my cake circles to custome sizes.

CAKE BOARD DIY
CAKE BOARD DIY

The ribbon can be any color to match your cake. It is a great way to add a little extra decoration to your cake as well. This one is ready to go for the Wedding Cake below!

And here it is in action. Look how nicely it matches the cake!

My favorite part is I can use them with my CakeSafe without any issue and I don’t have to cut a hole in a wooden board.

CAKE BOARD DIY
CAKE BOARD DIY

Watch the video below to see how to make this super easy and durable Cake board!

And if you need a great recipe to use on those boards try this one here! /https://ediblesugarart.com/not-so-vanilla-vanilla-cake/

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Stabilized Summer American Buttercream

Stabilized Summer American Buttercream

Stabilized Summer American Buttercream

Hey guys! I have had several request for my summer buttercream. The Stabalized Summer American Buttercream. I have finally gotten around to it today! Yay! The secret to this is the gelatin. It helps give the buttercream added stability in the summer heat and humidity.

Keep in mind though, NO buttercream is heat proof! It is buttercream! This will help and buy you some extra time.

This is a crusting buttercream and works great with a viva paper towel smoothing method. It also works well with a regular spatula for smoothing.

It pipes beautifully and holds amazing flowers and shapes! The crust and set up perfect. It is definitely a must ty for summer!

It can be modified for other flavors as well. You can add chocolate to this and create a wonderful chocolate stabilized buttercream.

Stabilized Summer American Buttercream
Stabilized Summer American Buttercream

Watch the video below for the full tutorial.



For the recipe above we used 2 pounds and 5 ounce of sweetex cake and icing shortening. I definitely recommend using a commercial brand shortening if you have access to it. It absorbs liquid better and holds up better than the shortening you find in the local grocery store.

We used 1 and 1/2 cups of half and half. You can also use your favorite coffee creamer, heavy cream, milk, or non dairy liquid. I divided it up. 1 cup in the measuring cup and the remaining 1/2 of a cup I reserved for the gelatin.

We used 1/4 of a cup of cold water and 1 packet of gelatin.

I use about 1/2 tsp of salt in my buttercream since when I do use butter it is unsalted.

I also add my vanilla and any other flavorings to the cup of cream.

This is made in a 5 quart mixer and fills the entire bowl. That is what you want! Do not use the whip attachment! Only use the paddle. You do NOT want to beat air into the buttercream.

This buttercream is so so smooth and flawless! It goes on so smooth it makes icing the cake so easy!

Check out our regular buttercream recipe and tutorial here as well.

Space Case Airless Buttercream

Need an amazing cake to try it on??? Well we have that to!

Not So Vanilla – Vanilla Cake Tutorial



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Cream Tart Craze of 2018!!

Cream Tart

Cream Tart Craze of 2018

Cream Tart
Cream Tart

These little guys have taken the world by storm. They are everywhere! And I have had a blast making them!

Cream Tart
Cream Tart

I cannot even explain how soft and delicate the snow is it bakes into a perfect crossed for this desert. It cuts perfectly without crushing the tart. It is not hard like a cookie and not too flaky like a piecrust. It is just perfect. You just have to try it!

Cream Tart
Cream Tart

The best thing about this is there are just so many options that you can do. In some of the pics you can see we chose to do a chocolate filling. It was to die for.

Cream Tart
Cream Tart

These can be cut into any shape or size and made into single layer, double layer, triple layer, or however you would like to do them.

Cream Tart
Cream Tart

Watch our video below and the full video on preparing the dough here: http://ediblesugarart.com/cream-tart-pate-sablee-cookie-and-cream/ and try the recipe http://ediblesugarart.com/recipe/pate-sablee/ as well and let us know what you think. I hope you enjoy!!

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Meringue Kisses

Meringue Kisses. Well if you have been following our recent post then you know this one is coming! Meringue Kisses! Wow! Why have I waited so long to try these??? They are so easy to make. I could have been doing this all along! I feel so cheated!

Meringue kisses
Meringue kisses

You only need two ingredients. Sugar and egg whites! That’s it. Now if you want to make pretty colors then you can add food coloring to the list and if you want to flavor them other flavors, extract. But these were perfect as is!

You will want to line a cookie sheet with parchment paper and measure out 425 grams of sugar. Bake it in a oven at 400 degrees just until the edges start to turn light brown. It doesn’t take long. About 5 minutes.

Meringue kisses
Meringue kisses

While its baking measure out your egg whites in a mixing bowl with a wire whisk. You will need 225 grams of egg whites.

Beat egg whites on low until they become foamy and then turn to high. Whisk on high until stiff peaks form.

Meringue kisses
Meringue kisses

Once the sugar and egg whites are ready scoop the sugar into the egg whites. You can also use the corners of the parchment paper to lift it up and pour the sugar into the bowl. Pour it in while it is still hot.

Meringue kisses
Meringue kisses

Turn the mixer gradually back up to high and whisk for 7 more minutes until it is smooth and glossy.

Meringue kisses
Meringue kisses

It is now ready for piping!

You can dye it with food coloring in batches, paint stripe inside your bag like we did in our video below, use different tips for different shapes and use different extracts for different flavors.

Meringue kisses
Meringue kisses

Pipe your shapes onto a parchment lined cookie sheet and bake in a 200 degree oven for 30-40 minutes or until the meringues come up off the paper without separating from the bottom. They should remove completely clean!

They can be saved in a airtight container for a few weeks at room temp.

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

These make any dessert adorable and are super yummy to eat alone!! Try some on your next dessert and post some pics on our Facebook page!

watch the full video below and find the full recipe here! http://ediblesugarart.com/recipe/meringue-kisses-recipe/

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

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Cream Tart Páte Sablée

Cream Tart Pâté Sablée **The Recipes for the filling, macarons, and more are on their way! Sign up for the news letter for updates!

A few days ago I had never even seen one of these beauties and then suddenly they were everywhere. And with good reason! They are gorgeous! One of the main bakers making them (although there seem to be many especially in other countries) is in Israel and she is just incredible. Information on her recipe is limited but it seems to be a Almond Paste type dough used to make a cookie and light cream.

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

For our recipe we use a Pâté Sablée dough which is like a buttery pie crust. It is soft and flakey. It cuts nicely and isn’t to hard like a cookie or biscuit would be. It is also super easy to make! Recipe here: https://wp.me/p9cgQh-iH

And those adorable little meringues on top??? You can find those here! http://ediblesugarart.com/meringue-kisses/

http://ediblesugarart.com/recipe/meringue-kisses-recipe/

First we measure out the flour and confectioners sugar in grams by weight. No need to sift. I pour them straight into my blender. Next I add the salt.

Next add two large egg yolks.

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Next add your butter in chunks. I use my vitamix blender just because it’s what I have. You can use a food processor, possibly a mixer or a pastry cutter to do it by hand. The good ole fashion way!! Mix it just until it is incorporated. Then take it out and knead it just a couple of times by hand and then wrap it up in Saran Wrap.

Place it in the fridge a few hours or over night.

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

When you take it out it will be hard. Break it in half. Knead one half to soften it up on parchment paper. It will be crumbly at first but will come together as it softens. Only knead as much as you need to get it soft enough to roll. Gently roll it out to the size of your shape you have chosen to cut out. If it sticks to you roller peel it off and stick it back down with your hand filling in holes.

Cut out your shape.

Leave it up on the parchment paper and place the paper onto a cookie sheet and then into a preheated oven at 350. Bake for 12-15 minutes or until lightly golden brown.

 

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

While its baking roll out the other matching shape.

Once cool you can transfer the first to a serving platter or cake board and begin decorating with your choice of icing or cream filling. Then place the second cookie on top. Decorate the top cookie with icing or a cream filling as well.

Cream Tart Pâté Sablée
Cream Tart Pâté Sablée

Important tips for the cream filling:

1.) A lighter filling is best with this. Think whipped topping, a diplomat cream, stabilized whipped cream, Italian meringue….

2.) Start on the inside and outside edges first and then fill in the center. I didn’t use a tip for this but cut the end off a pastry bag about 1” up. If you want bigger dollops go about 1 1/2” up.

3.) A 1 M tip would make beautiful dollops inside the edges!

4.) The extra dollops you see hanging off are NOT icing. They are meringues. They are so easy to make! See the recipe here!

5.) Don’t be afraid to try flavors inside!

 

 

 

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Painted Flower Buttercream Cake Tutorial

Painted Flower Buttercream Cake Tutorial

Painted Flower Buttercream Cake Tutorial by Edible Sugar Art LLC

Today I am using a deep red buttercream made by mixing a small drop of black into it and allowing the color to set up. The complimentary pink/rose has a drop of brown added that gives it a rose color and removes the bright pink look. The green also has a drop of brown to pull the shades together. The light peach is made using a very tiny drop of orange and just a hint of brown as well.

Painted Flower Buttercream Cake Tutorial
Painted Flower Buttercream Cake Tutorial

I am using a small off set spatula. Scoop up a small amount on the back of your spatula and use the shape of the spatula itself to create the top of the flower petal. Pulling down to form a tear shape. You can practice a few times on a plate and scrape it back up. The tear shape doesn’t have to be perfect since the middle will be filled. Once you have made your first tear shape, wipe the spatula off and pick up some rose icing and make a second smaller tear shape on top of it. It is ok if the colors mix. This is actually the look you are going for. Feel free to even pick up a little white or peach and add in in as well.

Painted Flower Buttercream Cake Tutorial
Painted Flower Buttercream Cake Tutorial

Continue on repeating this method with 4 more petals. I like to have at least one coming down the second tier. I always start on the second tier and pull in towards the tip of the tear drop.

Once all 5 petals are complete, add a white circle swirl to the center and a few sugar pearls.

For the rest of the flowers I alternated colors. However on this flower I did 5 regular petals then 5 darker petals in between them instead of on top. I repeated the same process filling the center and placing sugar pearls.

Painted Flower Buttercream Cake Tutorial
Painted Flower Buttercream Cake Tutorial

Next I used a smaller spreading knife to apply some smudges of green. I went back over top with the peach and highlighted with the red. I also added a little sugar pearl just because.

Painted Flower Buttercream Cake Tutorial
Painted Flower Buttercream Cake Tutorial

Looking for a perfect cake recipe to try this on? Try our Not so Vanilla-Vanilla Cake found here: https://wp.me/p9cgQh-8x

Not So Vanilla-vanilla Cake Blackberry Buttercream

I hope you enjoy!

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Space Case Airless Buttercream

Space Case Airless Buttercream

Hey Guys!! Can I just tell you one thing that pains me the most as a cake artist??? Its watching a new cake artist struggle and almost give up because they cant ice their cake! I see it all the time! On facebook, on instagram, on pintrest fails…. (although some are a good laugh at times)

But seriously, when I see someone struggling and feeling defeated and thinking that they are incompetent, yet I am sitting on the other side of my computer sometimes a half a world away saying NO!!!NO!!!NO!!! Its NOT you! You can not be expected to preform a task without the proper gear! You can not go to space with out a proper ship! You can NOT ice a cake without the proper Buttercream. Ladies and gentlemen you just cant!

Frosting in a can was not meant to ice a wedding or tiered cake. a stick of butter and sugar in a bowel with a little milk like mom use to make is one heck of a spoon licking icing no doubt but it is NOT meant to ice a professional cake or fancy cakes you see on pinterest you are trying to recreate.

So when I see these people crying and ready to give up I just want to run to the kitchen, whip them up a batch a buttercream, throw it in a Tupperware container and ship it off and say try this! You will see! You can do it!

Well This IS the next best thing since I cant ship everyone icing lol.


Space Case Airless Buttercream
Space Case Airless Buttercream

I luckily learned a while ago after many years of believing I couldn’t do anything, that if I wasn’t succeeding at something, it probably wasn’t because I couldn’t do it. It was probably because I wasn’t doing it right, hadn’t thought it through or I just didn’t have the right TOOLS!!!

Guys the right tools make all the difference and this one will change your cake life! So get out that monster mixer, google the cash and carry closest restaurant supply store, it maybe called something different in your area but you have one! Find some hi ratio shortening and get to making some life changing buttercream! Seriously! Its that amazing!

Space Case Airless Buttercream
Space Case Airless Buttercream

There are several different options on the base ingredients on how it can be made. Let me explain why.

#1 All Butter -Pro: Well that’s obvious, you get a 100% butter, buttercream Con: Melts easily

#2 50%butter 50%/ High ratio Shortening – Pros: You Get the flavor of the butter  Con- Slightly less Stable

#3 100% High Ratio Pro: Very stable Con: No Butter

Now I will say this, no matter which option you use of 2 or 3, high ratio shortening is a must. I know some people may disagree or have a hard time accessing it. find a restaurant supply store. every state has a few. A cash and carry store. order it. Do whatever is necessary but…. if you are making a shortening based icing and you want professional results you need a hi ratio shortening. I use Sweetex. A shortening like Crisco will NOT give you the same results. you can still use it as a beginner. But when it is time to up your game, hi ratio is were you will need to go. so keep that in mind.

Today we are making #3. This is a awesome crusting buttercream. It can be used for fillings, flavored a 100 different ways, thickened to make a dam, pipe borders and flowers…. you name it.



Space Case Airless Buttercream
Space Case Airless Buttercream

It is my go to buttercream.

Measure your shortening directly into your 5 quart mixer. Measure 2.4# (2pounds 4ounces)

 

Whip till creamy. (60 seconds)

 

Measure 1 Cup Heavy Whipping Cream, 2 Tablespoon Vanilla, 1/4tsp. lemon extract, 1/4 tsp. imitation almond extract, (I use imitation due to peoples allergies) 1/4 tsp. Loraine’s butter emulsion 1/4 tsp. salt. Mix well and add to shortening. Blending slowly until incorporated then turn to medium high for 1 minute.

If you have a lid place it on the mixer and have a towel ready. Pour in half a bag of powdered sugar. Pulse mixer a few times to knock it down. Pour in the rest. Cover with the towel to create a lid. Pulse a few limes then turn onto low. Let mixer run 1 minute then turn to medium for 2 minutes.

Turn the mixer off now and remove towel and lid and scrape down the bowl. Place the lid and towel back on and repeat the process with the second bag of sugar.

You know have 4 # of sugar in the bowl. The last half of a bag or last 1 # will vary slightly depending on your needs and temperature. in general you will need most of this 1 #. However not always. Or if you are piping flowers you may need more to thicken it up. It is important to note, if you add to much you can always add a little cream a teaspoon at a time to thin it back down. Just remember a little cream goes a long way! Let the cream work its way through before adding more.

Adding in the last pound can be messy! Keep your towel on! Your bowl will be full to the brim and sugar will want to come out while its working its way in. This is normal.

Once its worked in, turn your mixer on medium high and let it run 5-7 minutes on its own. Then turn it back down to the lowest setting and let it run for 2-3 more minutes.

The paddle is completely submerged and the air is forced out. You will have completely smooth airless, buttercream. The perfect base to any cake. It is so much easier to frost a cake when you have the right buttercream to work with! I cant wait for you to try this! Let me know how it goes!

 

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Buffalo Plaid Black Bear Cake How To

Buffalo Plaid Black Bear Cake How To

plaid bear Cake tutorial





Hey guys! Just a quick little tutorial on the Fondant buffalo plaid technique I used for this cake. It was a pretty simple process and fondant wrap design.

First I printed out a bear silhouette the size I wanted from online and cut it out. I rolled out my background color which was red.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

 

I trimmed it slightly larger than the bear silhouette.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Using this quilter tool I made an impression of squares. If you don’t have this you can use a ruler and lightly impress at 1” marks. Do not cut through.

plaid bear Cake tutorial
Buffalo Plaid Black Bear Cake How To

I roll out my black fondant slightly thinner than the red. Using the same tool or rule cut all the way through.

plaid bear Cake tutorial
Buffalo Plaid Black Bear Cake How To

You will be left with 1” squares.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

 

Place them onto the red in alternating boxes. Skipping the next line and then repeating on the third and fifth.

plaid bear Cake tutorial
Buffalo Plaid Black Bear Cake How To

If you have the quilting set, it comes with this little impression square which adds a nice detail. You can use it alternating blocks in each row.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Use an edible marker to highlight the lines on the rows.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Adhere the panel to the front of your ganache or buttercream covered cake.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Next we rolled out a long strip of brown to the length and height of the Cake for a wrap. Using the bear silhouette and a sharp razor blade carefully cut out the bear.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Use a wood pattern impression mat to mark the Fondant.

Buffalo Plaid Black Bear Cake How To
Buffalo Plaid Black Bear Cake How To

Trim it up. Line it up with your Cake. Carefully lift it up and wrap it around the Cake concentrating on adhering the bear silhouette first to the plaid. Cut the remainder off at the back and seal.

plaid bear Cake tutorial

Use a pair of kitchen scissors to trim rough cuts into the top at random angles and lengths. I added two little logs with the cut off brown.

 

plaid bear Cake tutorial

The same pattern was made on the top tier. We did a fondant wrap in red. Once on the Cake we then used the impression mat and added the squares and lines. A bottom strip of black was added and two strips of black for the suspenders. The buttons and bow were from a mold from Wilton’s line.




plaid bear Cake tutorial

Inside we used our Not So Vanilla ~ Vanilla Cake with blackberry buttercream found here: https://ediblesugarart.com/recipe/not-so-vanilla-vanilla-cake-perfect/  It was delicious!

I hope you enjoyed! Post your creations and share on our Facebook page as well!

Cake On!