Trick or treat?!

Trick or treat? 

With Halloween around the corner, 

it's time for some scary treats!

Update

Hi everyone,

Last week I posted some brushed embroidery cookies for inspiration. 

In the next posts you'll learn how to make them.

1. A recipe for cookies

2. How to flood cookies with royal icing

3. How to: the brush embroidery technique.

This is a request from a reader. Do you have a request, a question, wan't a certain recipe or a 

tutorial how to do something? Feel free to ask!

(You can ask you question by placing a comment below a post. 

You can also ask your question by clicking on the "Ask" page and fill in the form.
Another option is to ask your question on our facebook-page or tumblr-page.)

How to: a sand castle cake

How to: reverse shell decorating technique

Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.

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


Instruction

Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45°; the tip should be slightly above the surface. Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right or left handed) to 12:00 to 6:00. 

Step 2: Relax pressure, lower tip. Pull tip straight towards yourself at 6:00 to form tail.

Step 3: Repeat with another shell, curving from 3:00 (right- or left handed) to 12:00 to 6:00. To continue the reverse shell border, pipe a chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. If you are making the border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working towards yourself.

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. 

How to make a gum paste/ fondant bow

Bows look really pretty as a top or side decoration on all sorts of cakes. See here how you make one!

This is what you need:

- Equal parts of rolled fondant and gum paste, mixed well together
- Rolling pin
- Small knife
- Tylo glue (or honey if you don't have this)
- Small brush
- Polyester fiber
- Kitchen paper
- A pair of scissors
- A ruler 

Step 1:
Take some of the polyester fiber and wrap it in a piece of kitchen paper. Adjust the amount of polyester fiber to the size of your bow loops. Remember to make two of them.








Step 2:

Roll out your (already colored) paste thinly with a rolling pin. Take a knife and a ruler and cut two (long) pieces for the bow loops. 

You could also use embossing tools or brush the two pieces with shimmer or lustre dust.

Step 3:

Take one of the bow loop pieces and brush a little tylo glue at one of the ends. Place one of the polyester fiber rolls in the middle.

Fold the bow loop around the polyester fiber roll.

Step 4: Take the end of the loop and start in the middle by going back and forth to make pleats.

Secure the pleats with a little tylo glue. Repeat the previous steps with the other bow loop.

Step 5:

Trim the end of the loops with a knife and brush ends with a little tylo glue.

Place the two bow loops together and let them dry a bit before you continue with the next step.

Step 6:

Roll out some paste thinly and cut a small piece for the middle of the bow and make some pleats.

Brush a little tylo glue on the back of the piece and wrap it around the bow. Trim with the knife if necessary. 

Note: Remove the polyester fiber rolls when the bow are dry.

Step 7:
For tails: roll out some more paste. Cut the tails in the same width as the bow loops. Pleat the ends and attach the tails with a little glue to the bow.
Note: I often wait with the bow tails, until the bow is to be placed on the cake. This makes it more easy to place the tails in the right position.

Source: http://cakejournal.com