Gum paste recipe

I received a request for a gum paste recipe on the facebook page so here it is! 

Ingredients 
- 1lb/ 450g/ 2 cups Confectioners’ sugar (weigh before sifting) 
- 2 teaspoons of Gelatine powder 
- 6 teaspoons Cold Water 
- 3 teaspoons Gum Tragacant 
- 2 teaspoons White vegetable fat 
- 2 teaspoons Liquid glucose 
- 1 large Egg white (room temperature) 

How to: flood a cookie with royal icing

Want to decorate your cookies? Flood your cookies with royal icing to make a great underbase. It also gives your cookie a sweet taste! 

Brush embroidery

Recipe Italian merinque buttercream

Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious! 

Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer

Makes 8 cups. 

Instruction

How to: cover cupcakes with poured fondant

Ingredients
- White fondant
- Abricot jam
- Hot boiled water
- Cupcakes 
- Pastry brush
- Tea spoon
- Heatproof bowls
- Optional: food colors

Instruction

Step 1: Brush the cupcakes with a thin coat of hot abricot jam. 
Let it dry.

Step 2: Place the fondant in a heatproff bowl and heat it gently in the microway for approx 1 min. It needs to be warm but dont let it boil. Give it a stir to get it smooth. It is important that you get the right consistency. If it gets too thick you will have difficulty to dip the cupcake properly and if it is too thin it will look transparent on the cupcake. Give it a few tries and you will find the right consistency. You can use boiled water, a teaspoon at a time, to thin it down. If it gets too cold gently reheat it in the microway oven a few seconds.

Step 3:  Now take the cupcake and dip it upside down in the hot fondant. Carefully shake the excess fondant off. I like to dip my cupcakes so the fondant sticks to the paper cases. 






Step 4:  Set the cupcakes aside and let them dry. If you like you can give them a second coat when the first one is dry. 

Step 5: Attach your choosen or selfmade decoration on the cupcakes with dots of royal icing or some honey.

Note: Store the cupcakes in cake boxes. NOT in the refrigerator because that will dissolve the poured fondant. Also air thight containers can make the fondant melting.

Source: http://www.cakejournal.com

Inspiration: cakes with a rope decoration

Do you want to know how to do this rope decoration technique? Click here!

How to: Rope decorating technique

A nice technique for finishing your piped baskets/. Excellent too for western or nautical theme cakes

What you need:
- Buttercream icing
- A decorating bag
- Tip 21 

Instructions

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° angle. The tip should be lightly touching the surface. Using a steady, even pressure, move the tip in a gentle sideways "S" curve. Stop pressure and pull tip away.

Step 2: Insert tip under the bottom curve of the "S" shape.

Step 3: Squeeze the bag with steady pressure as you pull down, then lift the tip. Move up and over the tail of the "S" as you continue to squeeze and form a hook.

Step 4: Keep spacing as even as possible and "S" curves uniform in thickness, length and overall size. Be sure to tuck the tip into the bottom curve of the previous "S" before you begin squeezing, to insure the clean, continuous look of a rope.

Want to see some cakes with this rope
decoration technique? Click here! 

Cupcake cake

Ice cream cupcakes

Keep checking this page, because you will find here soon 

how to make the ice cream cupcakes!

Butter Cream (icing) recipe

This buttercream icing recipe is perfect for spreading cakes of decorating. Follow this instruction to make the ideal consistency you need. 

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
  (I useally don't use this because most of the time, the cakes are already sweet enough with the fillings etc.) 
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes about 3 cupes of icing

Instructions:

step 1

Put the cream shortening and butter in a large bowl and mix this with the electric mixer. cream. Add some vanilla if you want.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add a bit milk and beat at medium speed until the cream is light and fluffy.
Keep bowl covered with a damp cloth until ready to use.

step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

How to: basketweave decorating techniques

Watch this video to see how you can create a basket weave on a cake.

This is a step-by-step video that shows you how!

Do you want to see how you can use the basket weave decorating technique? Click here for some inspiration.