Professional Documents
Culture Documents
Tortas Decoradas Geat Cake PDF
Tortas Decoradas Geat Cake PDF
Hundreds of
Creative Ideas,
Tips & Techniques
ERIN GARDNER
Winner of Food Network’s
Sweet Genius
Great C ake
decorating
S W E E T D E S I G N S for CA K E S & C U P CA K E S
Great C ake
decorating
Erin Gardner
S
Text © 2014 by Erin Gardner
Photographs © 2014 by Mark Davidson
Illustrations © 2014 by The Taunton Press, Inc.
All rights reserved.
Pp
The Taunton Press, Inc., 63 South Main Street, PO Box 5506,
Newtown, CT 06470-5506
e-mail: [email protected]
The following names/manufacturers appearing in Great Cake Decorating are trademarks: Ateco , ®
® ® ® ® ® ®
Cake Central , Ferrero Rocher , Fondarific , Lyle’s Golden Syrup , Masonite , Necco wafers,
® ®
Satin Ice , Smarties , Styrofoam™, X-ACTO ®
Library of Congress Cataloging-in-Publication Data
Gardner, Erin.
Great cake decorating : sweet designs for cakes & cupcakes / Erin Gardner.
pages cm
E-Book ISBN 978-1-62710-331-2
1. Cake decorating. 2. Icings (Confectionery) I. Title.
TX771.2.G34 2014
641.86'539--dc23
2013038862
Acknowledgments
Thanks to the following: Mike, my wonderful To the staff at Taunton Press, including Erin
husband and best friend (who will most likely be Giunta, for your sharp eye and attention to detail,
made a saint for this whole experience), for being Kim Adis, for your creativity and excitement while
by my side throughout my entire crazy career and designing this book, and Amy Griffin, for making
eagerly supporting every wild idea. it all fit.
My sister, Kelly, for making fondant horses, Mark Davidson, my friend and the photographer
decorating cakes when I had a broken arm, and so who so beautifully captured all of the images in
much more. You’re always there for me and words this book, for being so dedicated to this project
can’t express just what your support means to me. and for always making my cakes look so pretty.
My parents, for their amazing support and Thank you to the Rivermill, rivermillnh.com,
business advice, and for being terrific grandparents. for hosting the photoshoot and Be Our Guest,
Kayla, for your organization, hard work, and beourguestpartyrental.com, for their beautiful
humor; for going above and beyond the role of china and linens. And to my cousin, Shelley
baker, allowing me to even think about taking on a Barandes, of Albertine Press for the gorgeous
project like this one. paper goods and antique letterpress blocks.
Jaime Avalos Chichizola, for being a friend Mrs. Burns, for telling me I was an artist.
when I needed one most. Thank you for being so My clients, for trusting me to create cakes for
generous with your knowledge and experience, and their important life events, constantly inspiring
for pushing me in the right direction. me, and challenging me to create new things.
Renee Neiger, my fabulous editor, for bringing To my wonderful friends; huge, amazing family;
this project into my life and helping me realize one and the talented vendors I get to work with every
of my dreams. Your guidance and encouragement day. I’m so blessed to be surrounded by such
have been invaluable. I will forever be indebted to encouraging, inspiring, and supportive people.
that sombrero-wearing cupcake!
Contents
Introduction 2
part one Make it Pretty part two decorate like you mean it
Resources 213
Index 214
Introduction
2
I know how valuable your time is, which is why I’ve tried to share designs that
will get you the biggest return on your investment. I’ve shared some of my basic
decorating techniques along with helpful “Make It or Fake It” tips. These tips
offer shortcuts for time-pressed decorators—you can probably find some great
cake decorating ideas right in your pantry.
Designing cakes is my favorite part of the job. I love to think about the people
the cake is for and their interests and favorite things. I also love to take classic
designs and techniques and use them in new ways. Don’t be afraid to make the
ideas in this book your own by changing colors and shapes and playing with scale.
Having a cake that tastes as good as it looks has always been very important to
me, which is why I’ve also shared a few of my favorite recipes for cakes, fillings,
and frostings. Whether you’re baking multiple tiers for a large special event, single
servings for a bake sale, or a small cake for an intimate gathering, the recipes and
design variations I’ve included cater to every serving size.
As you get started, it’s important to remember that cake decorating shouldn’t
be stressful. Accidents happen. Breakage happens. We’re only human, and well—
it’s cake. Even the most seasoned cake decorators can get down on themselves
from time to time. If the worst happens, try to stay calm and use what you have to
make the best of it. Most of the time we’re making cakes for other people, and it’s
that thoughtfulness and use of your time that are really most important. That’s
why no matter what, always remember: Your cake is awesome!
3
toolS
. PART ONE ,
mAKE iT pRETTY
p t e
H a R
C
Make Cake
i know you want to get RigHt to DeCoRating, but a gReat
the first secret to great cake decorating is having the perfect base on
which to build! Great cakes start from the inside out. To get the correct
people sabotage their cake making by using the wrong tools or rushing
through steps; the result can be a cake that’s too dark and dry or one
So let’s start by going over the basics. I've shared it all. From baking to
and tips to ensure that you start off with a perfect cake.
Better Baking Tools
choosing the right cake pan seems like an easy enough task, right?
But because there are so many to choose from, knowing what to look for helps.
Where to begin? First, figure out the cake (or cakes) you want to make, and then
pick the tools you need. Here are a few of my must-haves and nice-to-haves.
8 make cake
Cake rings and bundt pans and patterns. Silicone baking cups also work well
tools
Bundt pans are terrific when baking cakes for and are great for baking at home since they are
brunches or holiday parties. Some are perfectly reusable. When baking with silicone cups, you
smooth and round, while others have beautifully should still place them in a cupcake pan or on a
shaped curves and ridges around the outer edge. cookie sheet so that they are easier to handle.
A smooth, light-colored pan will be more versatile
for decorating purposes. The more detailed pans
are perfect to use when you have little time for
decorating but still need a pretty cake. Measuring Tips
Accuracy in baking is important, so here are
Cake forms a few helpful measuring tips:
Teddy bears, ducks, guitars, and more—these
forms can be so tempting to buy, but I actually find • use the right tool for the job. There
them very limiting. Most shapes can be created by is a difference between wet and dry
combining and trimming circles and squares. And measuring cups and using the wrong one
while they seem like a time-saver, they can actually will affect the outcome of your recipe.
Steer clear of cute cups shaped like
end up causing more of a headache in the end by
nesting dolls or hearts, because it’s hard
limiting the kind of cake, filling, and finish that
to be confident in their accuracy.
you can use.
• when measuring flour, do not use
Stainless steel bowls your measuring cup as a scoop.
Most kitchen bowls are plastic, ceramic, or metal. Rather, scoop the flour into the cup with
For most uses (mixing batters, tinting frostings, a spoon until it loosely piles up over the
etc.) any kind will do. My preference is to have a top of the cup. Level the top of the cup
good set of stainless steel bowls in assorted sizes with the back of a knife. Cocoa powder
should be measured the same way.
and one plastic bowl for use in the microwave.
Stainless ends up being the most versatile, because • firmly pack brown sugar into the
you can bake in them and use them over water measuring cup. Press the brown sugar
baths. A microwave-safe plastic bowl comes in into the cup until it is level with the top of
handy for melting small quantities of chocolate, the cup.
candy melts, and butter in the microwave.
• use the measuring tool called
for in the recipe. Not all weights
Parchment paper
and measures are interchangeable. For
This paper is perfect for lining cake pans. The rolls example, an 8-ounce cup of flour actually
sold at the supermarket can be difficult to use, weighs about 5 ounces.
because the paper is curled. I prefer parchment
paper that comes in full and half-sheet pan sizes. • properly measure teaspoons
It can be tough to find in some supermarkets but and tablespoons. Teaspoons and
MAKE CAKE 9
4
2 3
1 6
10
11
12
13
Cake-Making Tools
tools
These are the tools I use on every cake, and I refer to them frequently
throughout the book. They are great for creating basic cakes—the canvas on which
all of your designs will be made.
1. Long serrated knife worse than being in a piping groove and having the
You’ll need a good-quality serrated knife for turntable and cake stop short while the piping bag
leveling and splitting cakes. My serrated knife is keeps going. I can’t overemphasize how much a
18 inches long with a 12-inch blade. Wielding this good turntable will affect your cake decorating!
kind of knife can be scary at first, but once you’re
used to it, you’ll feel like a one tough caker! When 5. Metal ruler
using any knife, focus on the task at hand, and I prefer metal because it holds its shape better than
always be aware of the placement of your hand wood or plastic. A 12-inch ruler should work for
and fingers. most projects. If you plan to make larger cakes, you
may want to pick up a yardstick or tape measure.
2. Cake drums or bases
Cake drums are thick cardboard bases covered in 6. Metal spatulas
colored foil on which the finished cake sits. They These are what you picture when you think of a
can be found at any store that sells cake and craft cake decorator’s spatula. They come with plastic or
supplies. For heavier cakes, you can have a wooden wooden handles. I prefer plastic handles for ease of
round cut at a hardware store, or you can search cleaning and because the wooden handles tend to
cake decorating supply stores and web sites for deteriorate more quickly due to frequent washing.
precut wooden or Masonite® rounds. I use metal spatulas in a variety of sizes for
different techniques. Along with my rolling pin, my
3. Cake boards metal spatulas are my go-to tools. Everyone’s hands
These are thin, unfinished cardboard cake rounds are different, so you’ll have to try a few different
that go in between tiers to add stability to a cake sizes to see what feels best for you. These are the
or under a cake that will be moved to a cake stand sizes in my tool kit:
when completed. • Long straight blade (11-inch spatula,
6-inch blade)
4. Turntable • Long angled blade (13-inch spatula,
They can range from very inexpensive to more of 7¾-inch blade)
an investment. The best turntables have strong, • Small straight blade (8-inch spatula,
sturdy bases, like metal or cast iron, with a level, 4-inch blade)
smooth-rolling top. My favorite turntable is the • Small angled blade (9-inch spatula,
classic Ateco® 612 with the cast iron base. The 4½-inch blade)
less-expensive plastic turntables are okay, but they • Small angled blade with tapered end
get gummed up pretty quickly. There is nothing (8-inch spatula, 4-inch blade)
MAKE CAKE 11
7. level working with fabric techniques. Label the handles
A level can be found in any hardware store and will so you don’t mix them up—nothing dulls scissors
help ensure that your cake has a flat top. I use a faster than cutting through paper.
level that is about 6 inches long. It’s easy to work
with and fits nicely in a tool box. 11. Rubber spatulas
Flexible silicone spatulas are the best—the ones
8. x-aCto® knife or scalpel that are made in one solid piece. Spatulas that are
A very sharp, clean blade is helpful for cutting out made with the blade glued to the handle always
shapes, trimming edges, and adding detail. Scalpels seem to come apart, and I’m not all that confident
come in multipacks. They are less expensive than in their ability to be cleaned. Always buy the heat-
X-ACTO knives and work just as well; plus, they are safe ones, because there’s nothing worse than
disposable. If you prefer, you can use a small, sharp melted plastic in your caramel!
knife instead.
12. Dowels
9. fondant smoother You can use wooden or plastic dowels for stacking
The best fondant smoothers are made from a solid cakes. Cake decorating supply stores typically sell
piece of clear acrylic or heavy plastic. Avoid ones both in a variety of thicknesses.
that have a seam in the middle, because it can pull
on the fondant. Smoothers have either rounded or 13. plastic rolling pins
flat edges and are sold in sets of two. I like to use When buying a rolling pin, it’s okay to be picky.
one of each kind, because I can get a sharper edge Find one that you really enjoy using, because it
that way. will be used often. Smooth plastic rolling pins
create the best results when rolling fondant or gum
10. Scissors paste, because they don’t leave marks or absorb
I always keep two pairs of scissors in my kit. I use food color like wooden ones can. Have at least two
one for nonedible items like trimming cake boards, sizes on hand: one large pin (about 14 inches) for
cutting small dowels, and cutting templates. The rolling out fondant to cover cakes and a smaller
other I use when working with fondant. Scissors one (4 to 6 inches) for working with gum paste or
come in handy when trimming square edges or smaller shapes.
12 make cake
Piping Tools
toolS
tHeRe aRe So many DiffeRent SHapeS anD SiZeS of piping tipS available tHat
figuring out what’s needed can be confusing. to help you decide which one to invest in
first, learn what tip works best for each task.
5. leaf tips
This tip has a triangular shape to it, with thin
open sides. It’s useful for piping leaves, petals, and
ruffles.
1 2
6. Couplers
Couplers allow you to change tips on your piping
bags without using multiple bags. They are made
3
from two pieces of plastic; one gets dropped inside
the piping bag, and the other is screwed on from
4
the outside.
7. piping bags
Heavy plastic disposable piping bags work best.
5 (I prefer not to use reusable piping bags because
they are difficult to keep sanitary.) They are
usually made from thicker plastic—sandwich
bags, which are thinner, don’t hold up well to
lots of pressure when piping. In a pinch, a zip-
6 top plastic freezer bag will do. Paper cones made
7 from parchment paper are great for small piping
projects, like writing a name on a cake, but
stick to the plastic bags for larger projects like
frosting cupcakes.
make cake 13
Splitting & Filling Cake
The best decorating idea in the world will be lost on your guests if theY are
distracted by a cake that is lopsided, lumpy, or bulging at the sides. The techniques in
this section are the cake fundamentals. Take time to build a great base, and decorating
will be so much easier. For simplicity’s sake, the cakes in this book are baked in round or
square pans, but the level-and-split method works for any cake shape.
Splitting Cake
Once the cake has cooled all the way through, you will need to level its domed top.
1. Apply a small smear of buttercream (about the 2. Place the cake on the board. Turn the pan that
size of a half dollar for a regular-sized cake, more the cake was baked in upside down, and place it
for larger cakes) to a cake board that’s the same near the baked cake. Use the pan as your guide
diameter as the cake round. This ensures that the and run a serrated knife across the top of the
cake will stick when placed on the board. cake to cut it level.
3. Once the cake is leveled, use a metal ruler to find 4. With the knife in one hand and your other hand
the center point around the outside of the cake, flat on top of the cake to keep it steady, use a
and mark it by lightly scoring the cake with a knife. smooth sawing motion to slowly cut around the
Set the ruler aside. cake from the outside edges toward the center
until the knife is all the way through.
14 make cake
techniques
Filling Cake
No matter how many layers your cake will be, you If you’re filling the cake with a buttercream
always want the filling layers to be about half frosting only, spread or pipe the buttercream
as high as your cake layers. I typically do four (using a large round decorating tip size #789 or
layers of cake with three layers of filling to similar) on top of the first cake layer and stop
achieve tall, beautiful slices. Take time to fill and 1⁄4 inch away from the edge.
chill the cake properly in order to avoid what I When you place the next round of cake on
call the cake “muffin top.” That’s when the layers top, press down starting from the center and
of filling haven’t been done properly or the filling moving out toward the edges—this forces the
is too soft for the weight of the cake, causing the buttercream to fill in the space without going over
cake to get those unsightly little bulges between the edge. Repeat with each cake layer until all the
each layer. layers have been stacked. Use the level to check
that the top and sides of your cake are straight.
1. If adding a softer filling like jam or cream cheese 2. Fill the center with the filling, and top it with the
frosting, pipe a dam around the top outer edge of next cake round. Place the cake in the fridge, and
the cake round with a firm-setting buttercream. allow it to set completely, at least 2 hours but up to
overnight, before finishing.
MAKE CAKE 15
Mini Cakes & Cake Pops
T
here is nothing more adorable than teeny Cakes, but they reQuire a slightly
different technique than larger cakes. So allow yourself more time when decorating,
since you’re working with multiple small surfaces. To make mini cakes, use a mini mold
or follow the instructions below. Bake cake pops in molds or according to the directions
at right.
Mini Cakes
1 batch of cake 1. Divide the batter in two shallow parchment-lined half-sheet pans and bake for
batter (see Recipes 10 to 12 minutes at 350°F. Cool the cakes in the pan for about 30 minutes.
pp. 192–197)
2. Once completely cooled, invert the cake pan to remove one of the cakes—leave the
Two parchment-lined
half-sheet pans parchment paper on the cake. Place the cake pan upside down on the work surface.
Place the cake, parchment side down, on top of the inverted pan.
6 cups firm-setting
filling 3. Top the cake layer with a firm-setting Swiss meringue buttercream filling (see
1 cup buttercream recipe for Vanilla Swiss Meringue Buttercream, p. 198). Softer fi llings will not allow
for the crumb crust the mini cakes to hold their shape when cut.
4. Place the other sheet of cake on top of the filling-covered cake with the parchment
side up. Peel the parchment off what is now the top of the cake, and spread a thin
layer of buttercream over the entire cake. This isn’t the crumb coat; it’s a trick to help
keep the cake from crumbling when it’s cut into mini cakes. Refrigerate the cake for
up to 2 hours, allowing it to chill completely before being cut. Use a knife or cutters to
cut the cake. Then crumb-coat the cakes and cover with fondant.
n o t e : If you don’t plan to fill the mini cakes, bake one cake in a deep, parchment-lined
half-sheet pan. Allow it to cool. Invert the cake, remove from the pan, and peel off the
parchment. Lightly cover it with frosting, and chill it before cutting it in to shapes. Then
crumb-coat the cakes and cover with fondant.
16 make cake
Cake Pops
One 8-inch round 1. Use your hands to break the cake into large pieces. Place the pieces in the bowl of
cake, baked and a stand mixer fitted with the paddle attachment (or in a large bowl using an electric
cooled hand mixer), and mix on low for 3 to 5 minutes to break up the cake pieces into
1⁄ 4 cup frosting chunky crumbs.
12 oz. bag of candy
2. With the mixer on low, add the frosting, a spoonful at a time; let it completely
melts (any color)
combine before adding the next spoonful. The cake mixture should hold together
1-inch ice cream when formed.
scoop or 1⁄8 -cup
measuring cup 3. Use an ice cream scoop or measuring cup to portion the cake mixture. Roll the
Parchment-paper- portions between your hands to form them into balls. Place the balls on a parchment-
lined cookie sheet paper-lined cookie sheet while you finish shaping the rest of the mixture. Place the
medium-sized cookie sheet into the fridge, and allow the cake balls to chill uncovered for at least
microwave-safe bowl an hour.
Twenty-four 6-inch 4. Place the candy melts into a medium-sized microwave-safe bowl and microwave on
lollipop sticks medium power for 30-second intervals until melted. Stir between intervals.
Block of Styrofoam™
5. Remove the cake balls from the fridge. Hold a cake ball in one hand and use the
other hand to dip the tip of a lollipop stick about 1⁄4 inch into the melted candy melts
and then insert the dipped tip into the cake ball until the melted candy is no longer
showing. Re-shape the ball with your hands if needed. Stand the cake pop upright in
the styrofoam and continue creating the rest of the cake pops. If the candy melts start
to set, microwave them again for 10 to 15 seconds and stir.
6. Once all of the balls have been placed on sticks, start with the first pop and dip
the cake ball into the melted candy. Turn the lollipop stick to make sure the ball is
entirely coated. Gently tap the stick against the side of the bowl to knock off any
excess candy. Place the stick back into the Styrofoam block. Candy melts will set at
room temperature in about 20 minutes. Place them in the fridge if you want them to
set faster.
7. If you want to add sprinkles or sparkles to your cake pops, do it while the cake pop
is still wet so the topping adheres to the candy. Just hold the pop over a parchment-
lined cookie sheet and sprinkle with the topping.
make cake 17
The Crumb Coat
Once you’ve got the cake split, leveled, and filled, you need to create a
smooth exterior. Whether the look you want is a casual buttercream finish or an
elaborate fondant-covered one, it all starts with the crumb coat.
This layer of buttercream does a few things for color and holds its peaks. Then try the crumb coat
the cake: It seals the cake layers, which keeps the again. After you’ve finished the crumb coat, place
cake moist; it keeps crumbs from getting caught in the cake in the fridge for at least an hour.
the finish; and it gives the cake a smooth finish to
which you can add details. Sometimes the crumb Smoothing the crumb coat
coat is called a “dirty ice,” because it catches the tiny When the crumb coat has set, place the cake on the
crumbs from the cake. Getting a perfectly smooth turntable and hold a long, straight-edged metal
finish takes practice and patience! I wish there were spatula vertically against the cake. Spin the turn-
some sort of supersecret cake magic trick here, but table and let the spatula gently scrape the frosting
really, it just takes practice. to remove any bumps or ridges. Slide the blade of
the spatula across the top of the cake for a perfectly
Troubleshooting a crumb coat smooth top. For larger cakes, you can even use a
If you’re having lots of trouble getting a cake large putty knife from your local hardware store.
smooth, or are starting to see too many crumbs Just be sure to use it only for cakes and not for
in the buttercream, the cake has probably been projects around the house!
out too long or the buttercream is a little too soft.
This is a sign to put down the spatula and stop
battling the cake. Take the buttercream out of the
piping bag and put it in a bowl. Put the cake and Why Crumb-Coat?
buttercream back in the fridge. Take a breather!
• It seals the cake layers and keeps them
For how long? That depends on how soft the nice and moist.
buttercream has become and how much time you • It catches tiny cake crumbs and keeps
need away from the cake to recover! them from getting caught in the
After the buttercream has firmed up in the fondant or buttercream finish.
fridge, bring it back to a fluffy consistency by • It creates a smooth base on which the
whipping it at medium-high speed with a whisk fondant can adhere.
attachment on a stand mixer or with a hand-held
mixer. The amount of time it takes to bring the
buttercream back to a workable consistency will
also depend on the heat of your kitchen. You’ll
know the buttercream is ready when it is pale in
18 make cake
techniques
How to pipe a crumb coat
I find it’s much easier to pipe buttercream onto the cake than to scoop it out of a bowl.
Using a larger piping tip allows for better coverage and saves time.
1. Use a large, smooth basketweave tip (size #789 2. Use a metal spatula to smooth the sides of the
or similar) to pipe horizontal strips of frosting cake first.
around the sides of the cake until it’s covered. Cover
the top of the cake by piping circles starting at the
outer edge working your way towards the middle.
Make it better
It’s always easier to remove extra
frosting than to add more frosting to cover
bare areas. So if you’re just starting out,
use more buttercream than you
think you need.
MAKE CAKE 19
Buttercream Details
F
or an everyday oCCasion, these butterCream pearls
techniques can help transform a simple cake rounded pearls Using a round tip, place the point
into a stunner! most of these techniques involve of the tip directly over the area on the cake where
using a pastry bag with a tip, with the exception you want to put the pearl. apply gentle pressure to
of the rustic finish. They can also be used to easily the pastry bag until you see that the pearl is about
dress up basic cupcakes. The general kind of tip half the size you want it to be, then gently reduce
used for each technique is listed, but play with the pressure on the pastry bag as you pull the tip
size to create different kinds of designs. mix away from the cake. For a perfectly rounded pearl,
techniques for beautifully textured cakes. The dip your finger in water and gently round over the
ideal buttercream to use with these techniques is point left by the piping tip. This technique is the
Swiss meringue buttercream (see p. 198), but same no matter the size tip you use. Smaller tips,
american buttercream will work as well. like #1 through #4, will create tiny pearls. Larger
I know that using canned frosting can be tips, like #9 through #12, will create chunky,
tempting when you’re in a pinch, but your piping marble-sized pearls.
efforts will be wasted because it doesn’t hold
its shape. It’s engineered to remain soft and pressed pearls any size round tip from #9 through
spreadable so it can be used straight off the #12 will work well with this technique. Pipe a
shelf. If you must use canned frosting, the rustic row of pearls vertically up the side of the cake.
technique will work well with it. Then, using a small metal spatula, pull the pearls
horizontally across the cake. Start the next row
ruFFles in the center of the “smear” you created. continue
Using a leaf tip (size #68 or #69), hold the piping and smearing the pearls all the way around
piping bag next to the side of the cake so that the cake, and finish with a row of pearls.
the widest part of the tip is parallel to the cake.
apply gentle pressure to the piping bag and pipe rustic
the buttercream with a back-and-forth motion No tip needed here! You should still begin with a
around the sides of the cake. move the tip of the crumb-coated cake to ensure complete coverage.
piping bag up and down, toward and then away Next, add another layer while the buttercream
from the surface of the cake. For tighter ruffles, is soft. create lines by dragging the tip of the
make your back-and-forth motions very quick. spatula through the buttercream on your cake. Pull
You can apply the ruffles horizontally around the tip of the metal spatula around the sides of
the cake, or vertically like stripes. The leaf the cake horizontally, or pull straight up and down
tip gives you a very ripply ruffle with lots of for rustic stripes. Use the back of a spoon for a
movement. home-spun swirly look.
20 make cake
riBBons
Using a basketweave tip (smooth or ridged; sizes
#46 through #48 work best), pipe a horizontal
strip around the top edge of the cake. Pipe the
next strip so that it overlaps the last one by a few
centimeters. Repeat the pattern down the entire
cake for the look of layered ribbons.
sHells
Use a star tip to create a shell. Squeeze the piping
bag with firm pressure as you start, creating a
Ruffles pearls
bump, and release the pressure as you gradually
pull away from it to create a thinner tail. Where
you apply more pressure, the shell will be thicker,
and where you apply less pressure, the shell will
be thinner. Pipe the shells in a line if you want to
create a border, or cover the cake in shells for a
modern, fun look. Tip sizes #21, #22, #32, and
#199 all work well with this technique.
Rustic Ribbons
rosettes
Using a size #30 or #35 star tip, create a rosette
by starting in the center of where you want the
rosette to be. applying steady, gentle pressure,
pipe a swirl around that point in a clockwise
motion. Use your nondominant hand to steady the
hand you’re piping with, if necessary. When you
reach the end of the rosette, let up the pressure
and pull the piping bag away following the edge of
the rosette. create a dramatic effect by covering Shells Rosettes
an entire cake in rosettes, or create individual
rosette cupcakes.
make cake 21
Fondant Finish
To achieve a smooth fondant finish, you want to start with a smooth, chilled,
Fondant has to be applied to a cake that has been gums in it.) If it’s not kneaded enough, fondant
completely chilled in order to achieve sharp edges. will be more likely to crack and separate. If the
If the cake is still soft, the result will be rounded fondant is a little too sticky when you are rolling
and puffy in appearance. When applying fondant, it out, dust the work surface with cornstarch. If
only a firm-setting crumb coat will do—a whipped the fondant is a little dry, lightly rub the work area
cream or boiled frosting will be way too soft to with vegetable shortening.
work with. There are many kinds of fondant
available. I use Satin Ice® fondant for its beautiful
smooth texture and mellow taste. If you’d prefer to
Make it better
make your own, try the easy Marshmallow Fondant
Lightly spray your cake with water or
recipe on p. 208. brush it with piping gel before applying the
Start by kneading the fondant until it’s fondant. This helps it better adhere to the
completely uniform and smooth in texture. cake’s surface, which prevents air
bubbles from forming.
(Kneading store-bought fondant activates the
1. Start with a ball of kneaded fondant and flatten the 2. Wrap the edge of the fondant closest to you
top with the palm of your hand. Using a smooth plastic around your rolling pin and roll it away from you
rolling pin, roll the fondant from the center out to the until the entire piece is wrapped around the pin.
sides until it’s about 1⁄4 inch thick. Trim the edges of
the fondant to roughly match the shape of the cake
being covered so that it is easier to handle.
22 make cake
techniques
3. Hold the pin on the side of cake farthest from you 4. Smooth the top of the cake flat with your hands,
and unroll it toward you to drape the fondant across and press the fondant securely around the top edge
the top of the cake. of the cake to prevent the fondant from tearing as it
hangs down.
5. Work from the top down to smooth the fondant 6. Run your fingernail or the dull side of a knife around
onto the sides of the cake. As you spread the fondant the bottom edge of the cake to create a sharp seam.
down the sides of the cake, gently pull on the bottom Apply enough pressure to create a crease, but not
of the fondant to prevent it from creasing. enough to pierce the fondant. Using an X-ACTO knife,
scalpel, or paring knife, trim away the excess fondant
around the base of the cake.
Fa s t F i x !
If tiny cracks form (ones that are
not large enough to start over, but large
enough to drive you crazy), smooth a tiny bit
7. To smooth the fondant finish, place one smoother of vegetable shortening over the crack
on top of the cake and the other vertically on the side to help bring the seam together.
of the cake. For the top of the cake, run the smoother
along the surface of the cake in a gentle back-and-forth
motion. For the sides of the cake, move the smoother in
an up-and-down motion. Use gentle, steady pressure.
Don't press so hard that the fondant tears or moves
around on the cake.
MAKE CAKE 23
Pieced fondant
The piecing method is a great way to cover an oddly shaped cake or to get sharp corners on a square or
a sharp top edge on a round cake. For a cleaner look, the top is covered first and the top seam is hidden
when the side piece (or pieces) of fondant is (or are) placed. Any excess fondant is trimmed away
before the cake is smoothed.
1. Roll out a piece of fondant large enough to cover 6. If you’re piecing fondant on a round cake, hide the
the top of the cake with a little overlap. Place the seam where the fondant comes together by tinting
fondant onto the cake and smooth it to the edges the buttercream so it’s close in color to the fondant.
with your hands. Use a sharp knife to trim the Use a metal spatula to spread some of it over the
fondant away from the side so that the piece covers seams (see photo above right). Wipe away the extra
the entire top (see photo above left). Run your finger buttercream with your finger or a damp paper towel.
around the cut edge to help smooth out the cut. With the seam filled it will be less noticeable, but I
still tend to use that side as the back of the cake. You
2. Roll out a piece of fondant as wide as your cake is can also cover the seam with fondant decorations or
tall, and long enough to wrap around the cake once. by piping a line of buttercream pearls or shells over it.
(This is where the circumference chart comes in
handy; see p. 25.)
24 make cake
techniques
Fondant Color
Many times in cake decorating, designers focus colored with powdered colors that are specially
on using shapes and complicated techniques, made for tinting candy or chocolates.
but color is the best way to add drama with little Many fondants come precolored, which helps
effort. When using color as a design element, save time and elbow grease. The hues achieved
always start with bright, saturated colors, in the chart below were created by adding white,
because it’s easier to mute a color than to black, or brown fondant to ready-made fondant
build one up. colors. I used Satin Ice, but you can use the
Most food coloring packaging will include product of your choice.
a color chart with recommended color ratios;
use it to create the color you need. To color
the fondant with gel food coloring, create
a well in the center of the fondant. Use the
manufacturer’s recommended amount, and begin
to fold and knead it into the fondant until the
color is uniform. If the fondant is sticky, dust
your work surface with a little cornstarch. If the
fondant is dry, try rubbing the work surface with
a very small amount of vegetable shortening to
moisten it. If you are coloring a white fondant,
wrap it in plastic wrap once colored and allow it
to rest before rolling it out to use it. Create different hues by adding white, black, and
Most brands of fondant work best with gel chocolate fondant (top to bottom left) to ready-made
®
fondant colors (across the top).
colors; an exception is Fondarific , which is best
ence” kind of makes me start to sweat. But in cake decorating, math is 6 in. 19 in.
very important for planning how much of something you’ll need or how
8 in. 26 in.
many of a decoration to make.
To find the circumference of your cake, the equation is C = 10 in. 32 in.
diameter. To simplify, let’s round Pi to 3.14. To save you from breaking 12 in. 38 in.
out the calculator, here is a quick chart with the circumferences of
14 in. 44 in.
common round cake sizes rounded up to the nearest inch.
MAKE CAKE 25
Doweling & Stacking
Doweling a cake helps give your creation the oh-so-important structure it
needs. Whether buttercream or fondant finished, I dowel every tiered cake. Even just
one dowel supporting a 4-inch round on top of a 6-inch round is a little piece of security
that ensures your cake will end up looking exactly the way you want it to when it gets
to its destination. Every cake in a tiered cake should be finished on a cardboard cake
round. The cardboard rounds sit on the dowels in the cake below, creating a structure
that will keep your cake in place.
The best dowels are round plastic ones, which can place them in opposite spaces. For example, for a
be purchased anywhere cake decorating supplies three-tier cake, you’d start with five dowels in the
are sold, or wooden dowels, which can be found bottom tier: one in the center and four around it
at a cake supply store or hardware store. Wooden (see Figure 1). Make sure that the four dowels are
dowels can be easier to find, and they come in placed within the diameter of the tier that will sit
different diameters, which allows mixing and above it. A great way to mark the next tier is to place
matching the dowels to the cake’s size and support that size cake pan on top of the tier you’re working
needs. The round plastic dowels made for cakes are on, and use a knife to lightly outline the pan.
lighter than wood and made to support a good deal After inserting the dowels into the first tier,
of weight. I use either depending on the size of cake spread buttercream or royal icing over that area so
that I’m working on. that the cake board under the next tier will adhere
to it. You want to use enough icing so that the next
Placing dowels cake will stick, but not so much that it oozes out
To figure out how long the dowels should be, the sides when the tier is applied. (If any icing does
insert a dowel into the center of the cake and mark ooze out, just use a clean, dry paintbrush to lift the
where it starts to stick out of the cake. Remove extra away.)
it and cut all the dowels for that tier to that size. For the next tier (on a three-tier cake), use
If you are using thicker dowels, it’s better to first three dowels. Place them into the second tier in a
measure the depth of the cake using a wooden triangular shape so that they sit in spaces opposite
skewer and cut the dowels to the depth marked on where dowels below them sit—as if you’re building
it. Measuring first with a thin skewer will prevent a mini Eiffel Tower within the cake. Keeping the
you from making too many large holes in your cake. dowels opposite each other from tier to tier gives
(Remember: Do not use the skewer as a dowel—it the cake more balance. If all of the dowels lined up
won’t hold the cake!) from tier to tier, you’d have large sections of cake in
When you are placing dowels in the cake, start between the dowels with nothing supporting it. To
with the bottom tier. Use an odd number of dowels finish the cake, place the final tier on top, and then
as you work your way up the tiers of the cake, and you’re ready to decorate it.
26 make cake
techniques
Make it better
With lots of DIY brides and grooms out there,
I’ve been seeing more and more articles and blogs about making
your own wedding cake. Some suggest using straws, chopsticks, or
toothpicks to support the tiers of the cake. This is wrong.
Very, very wrong! None of those items has been created with
the task of supporting weight in mind. Don’t do it, please.
You want tears of joy on your special day, not tears
of remorse when your cake collapses in on itself.
MAKE CAKE 27
P t e
h A r
c
It’s All in
the Details
you’Ve tAken the tiMe to PAtiently BAke, sPlit, Fill, AnD
crumb-coat the cakes and now it’s time for the really fun part—
they are the ones that are most frequently used throughout the rest of
the book. Once you master these basic skills you’ll be able to combine
and layer techniques to create new designs. Play with size, color, shape,
and scale for new twists on traditional design elements. Patience and
4a
4b
4c
6
Adding Color
tools
Playing with color is a quick and easy way to turn a plain cake design
1. Gel food color b. Luster dusts have a metalic sheen. They are
I only use gel colors because they yield the best great for creating realistic-looking, satin-like
and brightest results. Another perk is that you ribbons and bows. I prefer to brush luster dust
need less gel color (as opposed to the supermarket on dry for the best shimmery effect. Painting it
liquid colors) to get great results, which means less on will give you a more solid metallic look.
moisture is added to your fondant.
c. Petal dusts are matte powders perfect for
2. Food-color markers coloring gum paste flowers. Real flowers are
Food-color markers come in a wide variety of made of shades of color, so petal dusts work
sizes and colors. They’re a great tool for writing a great to achieve depth and lightness where
message on fondant. I prefer the felt-tipped type needed.
for a darker, smoother line. Storing them with the
tip down will help them last longer. 5. Foam craft brush
Foam brushes found in craft stores are handy for
3. Paintbrushes applying color to stamps, or directly on cakes when
It’s always good to have brushes in a variety of you want a watercolor-style effect. They can also be
shapes and sizes. I prefer to use white-bristled used with food coloring to create a sponge-painted
synthetic brushes, because they let me see the color look, which is great for stonelike or antique finishes.
and how much of it is on the brush, before I apply it.
6. Airbrush
4. Dusts This is definitely an investment tool, but with
These are powdered colors that can be applied practice, it yields fantastic results. It’s great for
dry for an opaque finish, or mixed with vodka or tinting leaves and flowers, as well as for shading.
any clear extract (like lemon extract) for a more
paint-like consistency. Vodka and extracts are used
because they evaporate quickly, leaving only the
color behind.
a
. Disco dust makes a cake sparkly! Because
dusts are heavier they can be applied using a dab
of piping gel.
I T ’ S A L L I N T H E D E TA I L S 31
4
1 2 3
5 7
10
11 12
Flower-Making Tools
tools
Making gum paste flowers is a skill that takes time to develop, but investing
in the correct tools will get you started on the right foot.
I T ’ S A L L I N T H E D E TA I L S 33
1 2
7 5
6
Tools for Texture & Shape
tools
Texture and shape tools are used to create most of the design work on the
cakes in this book. These tools help take your cake designs to the next level, because
adding texture to any design instantly adds dimension and creates a more polished look.
1. Border cutters else. Molds can be found in all shapes and sizes.
These are used for creating different borders or Lace, buttons, shells, bottles, and more can all be
trims. They can also be used to add pretty edges to made using silicone molds. Look for molds at craft
your ribbons and bows. and cake decorating supply stores. There are also
terrific online resources.
2. Accordion cutter
This is an investment tool, but it’s something I 5. Textured mats
recommend picking up if you plan to make many These come in all shapes and sizes. The most
wedding cakes—or lots of cakes with ribbons useful mats are often the simplest ones, because
or bows. The accordion cutter allows you to cut they can be used to create different textures and
multiple strips of fondant of the same size all at patterns. Diamond patterns, dots, stripes, and
once. If you don’t want to invest in an accordion animal prints are some of the most common. I
cutter, a ruler and a pizza cutter or sharp knife will frequently use a simple floral scroll mat to add
do the trick. depth to ribbons and bows.
I T ’ S A L L I N T H E D E TA I L S 35
Simple Fondant Details
Here is why I love fondant oh-so-much! By mastering a few easy design skills,
you can create anything—that still blows my mind. You can look at a shape, break it
down into its simplest forms, and then recreate it, in layers, by using the appropriate
techniques. So many complicated-looking designs are just simple techniques repeated
or layered. Here are a few of the most common techniques used in cake decorating, and
the ones I use most frequently in the cake patterns later in the book.
Shapes
These are probably the easiest fondant details to create.
36 I T ’ S A L L I N T H E D E TA I L S
techniques
50/50 Mix
To give raised decorations even more stability, use a blend of 50% fondant to 50% gum paste.
The gum paste will help the decoration dry firmer, so it doesn’t lose its form. Tylose or CMC
(carboxymethyl cellulose) can also be added to fondant to help it dry faster and firmer. Tylose and
CMC both come in powder form and can be found at cake decorating supply stores or online. Add
either to the fondant according to the manufacturer’s instructions—it’s usually about a teaspoon
for every two pounds of fondant.
4. To make a flower come away from the cake, add dimension by placing it in a lightly
greased egg cup to dry overnight before adhering it to the cake. If you don’t have
egg cups, you can shape the flowers by placing them in egg crates or a cup made
from aluminum foil. Larger flowers will need more drying time than smaller flowers.
Drying time will also vary depending on how humid the kitchen is. If you want to add
a color, paint or dust the flowers once they are dry.
5. Apply larger dried flowers with piping gel or buttercream. Smaller dried flowers can
be affixed with water. Pipe the flower centers with buttercream or royal icing, or use a
tiny ball of fondant, depending on the look you want to create.
Make it better
Be creative when drying out your flowers!
Add dimension and shape by curling petals
over dowels or rolling the ends with a knitting
needle. Look at pictures of real flowers
and try replicating the way
their petals fall.
I T ’ S A L L I N T H E D E TA I L S 37
Puffs
These puffs are a simple way to make flowers. Make them using fruit leathers, as shown, or make
them from fondant or gum paste as done in The Graduate cake design on p. 112.
4. Set the formed puff onto a piece of Styrofoam. Use floral wire or toothpicks to
prop up the fruit leather puff into its desired shape. Allow the puff to dry out for at
least two hours, but ideally overnight so it holds its shape. Drying time may vary
depending on the humidity in your room. Using the wires or toothpicks helps to keep
the puff from drooping or losing its shape as it dries.
5. Fruit leather puffs can be applied using water or piping gel. Fondant or gum paste
puffs will be a little heavier, so apply them using royal icing or buttercream.
38 I T ’ S A L L I N T H E D E TA I L S
techniques
Ribbon
Ribbons are another simple technique that can be enhanced in a number of ways.
They are the foundation for creating bows and ribbon roses.
3. To pick up the ribbon, carefully roll it up into a spool, starting at one end of the
ribbon—almost like a roll of tape. Don’t roll it too tightly. You want to be able to
easily unroll it onto the cake.
4. Brush the surface to which the ribbon will be applied with a small amount of water
or piping gel, and unroll the fondant ribbon onto the cake. Applying ribbon to a cake
is easiest if you have the cake on a turntable. That way, you can hold the ribbon level
with one hand while spinning the turntable with the other, which helps apply it
smoothly around the cake.
5. If you want to apply ribbon around the top or middle of cake, use painter’s masking
tape or a ribbon to create guidelines. Use the edge of the tape or ribbon as your guide,
and then gently remove it once the fondant ribbon is set in place.
Make it better
If the fondant feels sticky, lightly dust the surface
of it with cornstarch before cutting. Dip the knife or
pastry cutter in cornstarch between each cut,
as well. Be sure to wipe the knife so that it is clean
and dry before each pass. Any bits of fondant left
on the cutting tool will stick to the rolled fondant
and cause tearing.
I T ’ S A L L I N T H E D E TA I L S 39
Bows
Once you’ve mastered making ribbons, you can move on to making bows.
2. Pinch the corners at the end of one strip, and then press both corners in toward the
center pinched point. Repeat at the opposite end, and do the same to the second strip.
3. To create the loop, fold the pinched ends together. For an open loop on a large bow,
bring the pinched ends together around a rolling pin; on a smaller bow use a dowel.
Allow the loops to dry out overnight or for a few days. Make sure they are thoroughly
dried before using them so that they don’t lose their shape.
4. To assemble the bow, place two loops end to end. Roll out a small strip of fondant and
cut it into a strip that’s long enough to wrap around the ends to hold them together.
Apply it to the cake using water or piping gel.
5. If you want to assemble the bow directly onto the cake, once the loops have dried,
brush a little water, piping gel, or buttercream onto the cake where you wish to apply
the bow. Gently press the individual loops onto the fondant covered cake with the
pinched ends facing each other.
6. Fill in the space between the loops with a small ball of fondant to create the center
knot. Score the ball with the back of a knife or knitting needle to give the illusion of folds.
7. If you’d like the bow to have tails, cut two extra strips that are the same thickness as
the bow loops. Pinch at one end and cut the other end in a V or diagonal line. Attach
the pinched ends to the center of the bow loops before applying the knot. If you have
cut the ends on a diagonal, make sure the shorter sides are facing in.
40 I T ’ S A L L I N T H E D E TA I L S
techniques
Ribbon Roses
This is a quick and easy rose-making method based on the ribbon technique. It’s great for
beginners or time-pressed decorators.
2. Fold the ribbon in half horizontally, but do not create a hard seam.
3. Start at one end, and roll up the ribbon so that the rounded side will face out.
Depending on how you’d like the flower to look, you can roll the ribbon up smoothly
(as shown) or you can pinch it along the way to create a more ruffled looking rose.
4. Use a sharp knife to trim the back of the flower flat, about 1⁄4 inch from the top
of the rose, so that it will lay smooth when pressed against the cake. Trim the rose
higher or lower depending on how you want it to sit on the cake.
5. Apply the flower using a little bit of water if it is small. If it’s larger, you may want to
use buttercream or royal icing.
I T ’ S A L L I N T H E D E TA I L S 41
Ruffles
Turn ribbons into ruffles, and add texture to your cake with this fabric-inspired look. Ruffles are
a great addition to cakes inspired by dress details.
2. Begin at one end and gently create an accordion fold down the length of the ribbon.
The more folds you create, the more ruffles the ribbon will have.
3. Leave the ruffled strip as is and apply it immediately to the cake with piping gel
or royal icing. Or pinch the ruffle together on one side to create a fan shape. You
can leave it out to dry overnight for use as a cupcake topper or to apply to the cake
upright.
4. To add to the fluffiness of the ruffle, prop the loops open with toothpicks. Allow it
to dry overnight or for at least an hour.
Make it better
When leaving any fondant decoration
out to dry, be sure to keep it in a dark, dry place.
Colored fondant fades easily when exposed to direct
sunlight. Do not refrigerate fondant decorations while
they are drying out. Refrigerators have a level of
humidity in them that will actually start
to soften dried decorations.
42 I T ’ S A L L I N T H E D E TA I L S
techniques
Draping
The ribbon’s thickness will have a big effect on the size of the folds in the drape. The thicker you roll
it, the fewer the folds you’ll have. The thinner you roll it, the more folds you’ll be able to create.
3. Place the drape on a piece of parchment paper or a plastic mat to dry overnight if
you want it to have a rigid shape. For a softer drape that fits the shape of your cake,
apply the drape directly to the cake before it has dried. To do this, brush its entire
back with water or piping gel so that you’re not relying on the ends to secure the
weight of the whole drape.
I T ’ S A L L I N T H E D E TA I L S 43
Molds
Silicone molds are an excellent tool for creating intricate cake decorations.
Silicone mold 2. To create evenly molded pieces, roll the fondant (or 50/50 Mix) into a ball that is
approximately the same size as the inside of the mold. Press it into the most detailed
part of the mold first, then flatten out the fondant through the rest of the mold by
firmly pushing and pressing it into all other areas. Trim away any excess fondant.
To mold flower s
1. If you’re molding something very thin, like flowers, roll out the fondant (or 50/50
Mix) first so it’s approximately 1⁄8 inch thick. Use flower cutters that are the same size
as the mold to cut the flower shape.
2. Place the fondant on the mold and press it between both pieces of the mold. Gently
remove the molded flower. If you’d like more dimension, you can place it in an egg cup
to dry. Molded pieces can be allowed to dry out completely (drying time depends on
the size of the piece) or the pieces can be applied to the cake right away. Apply molded
pieces by brushing the back with water or piping gel before pressing onto the cake.
Fa s t f i x !
Sometimes shapes can become
warped as they’re moved from the cutting table
onto a cake. If that happens, gently press the
cutter onto the shape that’s been placed
on the cake. Trim away any misshapen
parts with a sharp knife.
44 I T ’ S A L L I N T H E D E TA I L S
techniques
Cake Stamping
Stamping a pattern onto a fondant-covered cake is a quick and simple way to make your own
patterns or give your cake a hand-painted look.
3. Press the stamp onto the surface of the cake, applying firm, even pressure. Apply
enough pressure to create the pattern without breaking the surface of the fondant.
If you’re working with a flat stamp against a rounded surface, gently and steadily roll
the stamp over the surface of the cake. If it’s your first time using the stamp, try it
first on a piece of parchment paper or fondant rolled flat on the table. Play with the
amount of color you add until you get the desired effect.
4. Add more color to the stamp before stamping again. If your stamp starts to
accumulate color, rinse it with water and dry thoroughly before beginning again.
For more on painting the stamped image, see the sidebar on p. 107.
I T ’ S A L L I N T H E D E TA I L S 45
Cake Painting
While you could add color to a cake by way of colored fondant, some
techniques require you to add color by painting it onto the fondant or gum paste.
Flowers, for example, look much more realistic when you can capture the varying tones
of a petal, and simply painting color into a stamped cake (as in the Craft Cake on p. 104)
can also really add some extra “wow” factor.
There are various ways to paint a cake, and getting working properly and prevent the nozzle from
good at it requires practice and patience, but I can sputtering or clogging. And always keep in mind
offer a few hints that I hope will help you along. that the color is airborne! Set up a backdrop behind
The first thing to remember with any coloring the cake (I use a cardboard box) to avoid getting
method is to apply paint sparingly in stages and the color all over your house. If you’re planning
allow it to dry before adding the next layer of to airbrush a large cake or lots of decorations,
color—too much paint at a time will run and cause make sure your room is well ventilated and wear a
your fondant to get sticky. If it does run, gently painter’s mask or surgical mask so you don’t inhale
wipe away the paint with a damp cloth. Allow the the color. If you’d like, you can apply airbrush colors
fondant to dry before painting again. For smaller with a paintbrush when you want more of a brush-
mistakes, remove paint with a cotton swab or a stroke watercolor effect. If using a paintbrush, you
small paintbrush dipped in vodka. can add petal or luster dusts to the airbrush colors
Gel food colors are my first choice for painting to thicken the paint and create new colors.
on fondant. When used right out of the container, Petal or luster dusts can be brushed on to
they are very thick and can be a little difficult to fondant and gum paste dry or wet. Petal dusts will
spread, so thin them with a little bit of vodka or create a paint that dries to a matte finish, while
clear extract for a paint-like consistency. If you luster dusts will dry with a more shimmery finish.
happen to thin the gel color too much, wait a little When painting flowers, petal and luster dusts
while for the vodka to evaporate, and the paint will are my first choice. I like to start flowers with a
thicken. I also use gel colors to add detail to gum white or very lightly colored gum paste. Once
paste flowers. Because gel colors are more solid, the gum paste petals are dry, I add color by dry-
they work well for adding tiny dots on stamens or brushing dusts onto them. Applying the color dry
the edges of petals using a small paintbrush. allows me to better create lighter and darker tones
Airbrush colors are thinner than gel colors so throughout the same petal, just like a real flower.
that they can flow freely through the airbrush Once you get the color you desire, use steam to set
nozzle. Because of this you won’t need to thin the color. Create the steam with a clothes steamer
colors before you start painting with them. When or a pot of boiling water, then gently move the
working with an airbrush machine always read flower in and out of the steam (but don’t let it
the manufacturer’s instructions before using it. touch the water). This takes just a minute to do. The
It’s important that you thoroughly clean and dry petals will appear glossy when the color is set, then
the airbrush after each use to keep the machine turn matte again after they are dry.
46 I T ’ S A L L I N T H E D E TA I L S
techniques
Gum Paste Flowers
Gum paste flowers—also known as sugar flowers—are what made me fall in
love with cake decorating. Before I learned how to make them in a class taught by famed
cake decorator Ron Ben Israel, I was really unsure of my direction in the dessert world.
I loved working as a pastry chef, but felt there was something missing. After the class, I
knew that what had been missing was the artistic outlet that creating gum paste
flowers provided.
I T ’ S A L L I N T H E D E TA I L S 47
Glued Petals
This technique can be used to create many kinds of flowers, but it is most commonly used to create roses.
Once the petals have dried, they are glued on in layers. The end product is solid, and it can’t be adjusted
once it has dried. It’s a great method for beginners, because it can be done without any special tools.
Simple Rose
22-gauge floral wire To make a simple rose
Tweezers 1. Bend the tip of a floral wire into a small hook using a pair of tweezers. It’s
1⁄ 4 important to start with the wire bent so that it anchors into the gum paste. Roll a
pound of gum
paste grape-sized piece of gum paste into a teardrop shape. Dip the bent tip of the wire in
gum paste glue, and insert it into the widest part of the teardrop. Allow it to dry solid.
About 1 Tbs. of
gum paste glue (see 2. Roll about an ounce of gum paste very thin on a flat surface. Working in small
sidebar on p. 50) batches like this keeps the petals from drying out.
Rose petal cutters
3. To make the center of the rose, cut two petals using the smallest cutter in the set.
Foam mat On a foam mat, thin the edges of the petals with your ball tool. Thin just the very
Ball tool edges of the petal, not the whole thing. Place the petals in front of you so that the
Knitting needle pointed ends face down. Using a knitting needle, roll back the upper right hand sides
of the petals, to create a little curl. Brush a small amount of gum paste glue onto the
Small paintbrush
pointed lower half of both petals. Apply them to the dried center with the pointed
Piece of Styrofoam or
ends facing down. Tuck the curled edges of the petals together so that they interlock,
wire rack
mimicking the shape of the center of a tightly curled rose. Allow this to dry until firm,
Petal dusts at least an hour.
Calyx cutter
4. Next, roll another ounce of gum paste in the same manner as above, and cut out three
petals with the cutter that’s the next size up. Curl the petal in the same way you curled
the first two, but this time, flip them over and apply the gum paste glue to the base of
the other side, opposite the curl. Press the first petal onto the center, curl side out. Now,
working counterclockwise, apply the next petal so that the curled edge overlaps the flat
edge of the petal that was just placed. When you get to the last petal, gently lift up the
edge of the first petal so that you can tuck the flat edge under that first curl. Allow it to
dry until firm. For drying, place the end of the wire into a piece of Styrofoam, or bend
the wire stem of the rose and hang it on a wire rack.
Make it better
Perfectly rolled gum paste should be
so thin that you could read a newspaper through
it. But getting gum paste to roll this thin will take
some experience. Beginners, try to get it as thin
as you can while still being able
to work with it.
48 I T ’ S A L L I N T H E D E TA I L S
techniques
5. Continue to cut and layer the petals this way, creating more petals by working your
way up the cutters in the set. Each petal layer should increase by an odd number
(three, five, seven, etc.). Remember to give the petals shape and dimension by rolling
back the edges around a knitting needle (a thin dowel also works) before letting
them dry.
N o t e : The farther apart you place the petals, the more open the flower will look. For a
closed rose, wrap the petals tightly around the center.
6. Add color at this point by brushing the rose with petal dusts. For a more solid-
colored rose, start with gum paste a shade or two lighter than the color you want the
rose to be. Then go back in with petal dust after the rose has dried to add dimension to
the color.
7. After the rose has been colored, create the calyx (the leafy green base to the rose).
You can purchase a calyx cutter or use a small five-petaled blossom shape, like a
stephanotis cutter. Roll out a quarter-sized piece of green gum paste so it’s paper thin
and cut it with the calyx cutter. Brush one side with gum paste glue. Insert the rose’s
wire into the center of the star with the glued side facing the rose. Slide the shape up
the wire, and press it onto the underside of the rose. It’s these little finishing touches
that add to the flowers’ realism.
I T ’ S A L L I N T H E D E TA I L S 49
Wired Petals
Wiring flower petals is a very popular flower technique. The center and each petal are created on individual
floral wires, which allows greater flexibility when decorating because each petal can be adjusted. The
method can be used to create peonies, tulips, anemones, and orchids. The peony method shared below is
used on the Toile cake on p. 136. Because the petals are created one at a time, it can take up to an hour to
make all that you’ll need for the peony (see photo on p. 47). It may take more or less time depending on your
skill level and experience. It’s a skill that becomes faster with practice.
Wired Peony
16 pieces of To make a wired peony
22-gauge floral wire 1. Bend the tip of one floral wire into a small hook using a pair of tweezers. It’s
(one for the center important to start with the wire bent so that it anchors into the gum paste. If the wire
and then one for
were kept straight, it could slip out when the gum paste dries, causing your beautiful
every petal)
bloom to drop to the floor (shudder).
Tweezers
1⁄ 4 2. Form a ball out of a grape-sized piece of gum paste. Shape the ball with your hands
pound of gum
paste into a fat teardrop shape. This is the center of the peony. Dip the bent part of the
floral wire into the gum paste glue and insert it into the teardrop. Allow it to dry solid,
About 1 Tbs. gum
at least 1 hour. If you plan to turn it into a bud or closed flower, wrap the wire with
paste glue (see
sidebar below) green floral tape at this time. You do not need to wrap the wire if you are continuing
on with the full peony.
Paintbrush
CelBoard 3. Roll out about 1 ounce of gum paste on a flat surface or on your CelBoard. Roll the
gum paste very thin, so that it is almost translucent. Cut out 3 peony petals using the
Peony petal cutters
smallest cutter in your set. Place the petals on a foam mat and thin all the edges using
Foam mat a ball tool.
Ball tool
4. Brush a small amount of gum paste glue onto the base of each petal. Apply the
Lettuce leaf mold
petals to the bottom of the center—near the wire—one at a time, overlapping the
(optional)
edges of each petal clockwise. At the end, lift up the edge of the first petal and slide
Egg tray the last petal underneath. Allow the petals to dry solid (at least an hour). This will be
Floral tape the center of your peony, to which all the other petals will be wired.
50 I T ’ S A L L I N T H E D E TA I L S
techniques
5. Create at least 15 more peony petals with the medium and large cutters in your
set, more if you want a very full flower. Roll about an ounce of gum paste flat across
the grooves of a CelBoard, then flip the gum paste over so that the little channels
are facing up. When cutting out the petal shapes, the channel created by the groove
should run vertically through the center of the petal.
6. Dip a floral wire in gum paste glue and gently push it into the channel starting at the
base of the petal. Push the wire a little less than an inch into the petal.
7. Place the petal on a foam mat and roll the edges with a ball tool until they are
thinned out and slightly frilled. The more pressure you apply to the ball tool, the
frillier the edges of the petal will appear. For added texture, you can press the petal in
a lettuce leaf press before thinning the edges.
8. Hold the petal at its base and bend the floral wire so that it’s easier to place in an egg
tray to dry overnight. Allowing the petals to dry in an egg cup will give them a more
natural shape.
9. When the peony center and wired petals have dried, use floral tape to tape the
petal wires to the center wire. Work from the smallest petals out to the largest. If you
are wiring a flower together for the first time, it might be easier to tape one petal at
a time. Hold the petal wire up against the center wire so that the base of the petal
meets the base of the center. Starting where the petal and center meet, wrap the wires
together using floral tape working your way down the wires. Tape them close enough
to each other so the petals overlap at the edges, similar to a real flower. With more
experience you’ll be able to wrap multiple petals to the center at a time.
10. How you color your petals will depend on what you want your finished flower to
look like. For a soft, translucent look, assemble your flower before lightly dusting the
edges with color. For a brighter, more solid look, paint each petal after it has firmed up
and allow the color to dry before assembling the flower.
I T ’ S A L L I N T H E D E TA I L S 51
Mexican Hat Method
Yes, it really is called the Mexican Hat Method! Why? Because the little piece of gum paste you create to
make a flower looks like a teeny, tiny sombrero. This technique is most commonly used to create small
filler-style blossoms like stephanotis or jasmine.
Stephanotis
1 ounce gum paste To make a st ephanot is
CelBoard 1. Roll a small gumball-sized amount of gum paste into a ball. Place it over the
CelBoard’s cone-shaped indentation, and roll it flat with a small rolling pin. Roll the gum
Small plastic rolling
pin paste as thin as you want the finished petals to be—ideally, that’s nearly translucent.
Five-point blossom 2. Carefully, remove the gum paste from the CelBoard and flip it over onto a flat
cutter surface, exposing the new, little cone-shape lump created by the board.
Foam mat
3. Using a small five-point blossom cutter, cut out the shape using the lump to mark
Ball tool the center of the flower.
Tweezers
4. Place the blossom bump side down on a foam mat and use the ball tool to press into
22-gauge floral wire the center of each petal to give it a concave shape.
1⁄ 4
cup gum paste
glue (see sidebar 5. Use tweezers to make a hook at the end of the floral wire. Dip the hooked end of the
on p. 50) wire in gum paste glue, and from the top of the flower, insert the wire into the cone
shaped center of the flower so that the hooked end is last to enter the flower. Do not
Piece of Styrofoam
or wire rack pull the hook all the way through the flower. Push the petals up slightly, and allow the
flower to dry solid. Push the end of the wire into a piece of Styrofoam or bend the wire
to hang it over a wire rack to dry.
52 I T ’ S A L L I N T H E D E TA I L S
techniques
Inspiration
Inspiration is a funny thing. For me, it seems to be abundant when I have little
time to act on it and sometimes elusive when I need to come up with a new design. For
this reason, I keep a list of things that inspire me.
In my phone I have a running list of cake ideas that something that you know you will use often, it can
I add to whenever they come to me. I used to keep be a great time-saver.
a paper inspiration journal, but having my phone Besides templates, silicone molds are also a
with me all the time enables me to record an idea terrific tool to use when bringing a design to life.
when it comes to me—and they sometimes come Molds can be purchased online or in many cake
at the strangest times! Inspiration can strike while decorating supply and craft stores. You can even
flipping through a new catalogue or magazine, or make your own molds using food-safe silicone
when simply taking a walk down the street. molding compound, which can be found on cake
When inspiration strikes, the tool to execute supply Web sites. Most compounds work in a
such inspiration isn’t always readily available. similar way and are very easy to use, but you should
Creating a template is a great way to add to the always follow manufacturer’s instructions. Usually,
custom nature of a cake. Templates can be created they come in two parts that you combine to
from anything—leaves, flowers, toys, jewelry, activate the molding compound. Some compounds
paper goods, and more. They are also useful when are liquid and can be poured over an object to
you can’t find the shape you need as a cutter. A mold. Other compounds are kneaded together like
template will help keep a design consistent every clay and can be shaped around an object to create
time it’s used. a mold. I love to create custom molds for my cake
When choosing the material to create a template, designs. Jewelry, toys, buttons, shells, and more
keep in mind how you’ll be using it. If it needs can all be used to create beautiful, reusable molds.
to be able to bend around the sides of a cake, Once you make your first mold, you’ll be hooked!
use something thin and flexible, like parchment The important thing to remember is that it’s
paper. If cutting multiples of the same shape, use okay to be creative and have fun. The designs in
something sturdier, like poster board. If you create the book are meant to inspire you. You can follow
a template that you’d like to use more than once, my directions and designs or mix and match the
you can even have it cut out of wood by a carpenter. techniques to make designs of your own. Once
There are also companies online that will turn your you get started, there’s no telling what you can
template into a cutter. This can get pricey, but if it’s accomplish!
I T ’ S A L L I N T H E D E TA I L S 53
designs
. PART TWO,
DECORATE LIKE
YOU MEAN IT
p t e
h a r
c
Nature
Inspired
when searching for inspiration, look no further than
the world around you! Natural elements like leaves, trees, and animals
provide an endless source of ideas for all kinds of events. Using natural
elements in cake decorating is nothing new, but the ideas in this chapter
• All of the cakes in this book • Use a brush of water to adhere • In warmer months, working in an
are made up of four cake layers fondant. Heavier pieces may air-conditioned room is best.
(baked in two pans and split in require using piping gel, butter- Finished cakes should be stored
half), unless otherwise instructed. cream, or royal icing. in the fridge overnight, or at
room temperature if being
served that day.
Hills & Bales
DESIGNS
My favorite part of living in New England is driving through the countryside
in the fall and seeing golden rolled bales of hay dotting the green grassy hills. It’s so
idyllic—so beautiful—that I just had to create a cake design based on it. This design
would work great for a quirky, rustic wedding; add a small toy barn and a cow or two in the
background, and it’s a modern take on a child’s birthday cake. The hills are made by using
varying shades of green fondant: I like to use chartreuse, Kelly green, and forest green.
N AT U R E I N S P I R E D 59
5. For the bottom tier, use the same method as described in
6. Finish the bottom edge of your top tier by rolling the leftover
medium green fondant into a rope about 1⁄4 inch in diameter
and 19 inches long. Wrap the rope around the base of the top
tier; adhere with water if needed. Later, cover the seam with
one of your hay bales.
8. Roll out the marbled fondant into a rope about 1⁄4 inch in
diameter. Coil the rope into circles that are about 21⁄2 inches in
diameter. Use a 21⁄2-inch round cutter to sharpen the edges of
your coiled circles.
10. To adhere the circles, brush the back of each one with a
little bit of piping gel or buttercream and stick them randomly
on the cake. Since they are thick and heavy, water will not hold
them as well.
60 N AT U R E I N S P I R E D
To decor at e t he mini c akes
1. Marble the yellow and brown fondants
as in Step 7 for the hay bales, and divide Make it or fake it!
the fondant into six pieces. In a pinch, use puffed rice cereal treats to create
mini hay bales. Make them on your own, or purchase premade
2. Use a rolling pin to roll one of the pieces treats. Premade cereal treats are easily molded by hand into rounds
or squares. Cover them with a thin layer of frosting, and roll them in
of the marbled fondant into a 6-inch circle,
toasted coconut for a supereasy, but still tasty, bale of hay. If you want
about 1⁄8 inch thick. to cover your rice-treat hay bale in fondant, first dip it in
melted chocolate—this will take the bumps out of
3. Cover the mini cake using the the rice treat. Then cover it in fondant according
instructions on p. 22 and use a knife to the mini cake instructions.
to trim away any excess fondant.
N AT U R E I N S P I R E D 61
By the Sea
I create cakes for weddings up and down the coast of northern New england,
so I’m asked to make ocean-themed cakes all the time. It’s a good thing I love the ocean!
It’s such a terrific source of inspiration. I couldn’t imagine living anyplace other than
coastal New Hampshire. I know the sea isn’t for everyone, so if you’re more of a lake
person, you can create the waves in this cake in more muted blues and swap out the
shells for smooth river stones and lake grasses.
5. With the round cutter, cut out half-circles along the top of
the strip, using the marks as a guide.
6. Roll up the wave strip into a spool. Brush the bottom cake
tier with water and unroll the wave strip around the sides of
the cake. Trim away the excess fondant at the seam.
7. Repeat Steps 3 through 6 for the middle blue shade and the
darkest blue shade for the 10-inch cake, using the same width
for each wave strip but reducing the length for each shade
according to the chart on p. 64. Follow these instructions
and the chart on p. 64 to make wave strips for the 8-inch and
6-inch cakes.
62 N AT U R E I N S P I R E D
DESIGNS
Wave color chart
dark blue FONDANT WHITE FONDANT
Lightest blue wave strip 19 in. long 41⁄2 in. wide 26 in. long 41⁄2 in. wide 32 in. long 41⁄2 in. wide
Middle blue wave strip 19 in. long 3 in. wide 26 in. long 3 in. wide 32 in. long 3 in. wide
Darkest blue wave strip 19 in. long 11⁄2 in. wide 26 in. long 11⁄2 in. wide 32 in. long 11⁄2 in. wide
knock the peaks over so that they’re all pointing to the side in
Smaller the same direction.
Shindigs To decor at e t he c ake
This design would translate 1. Make the nautical rope for the center tier by dividing the
wonderfully to smaller remaining 1⁄2 pound of white fondant in half.
servings:
2. Roll each piece of fondant into a rope that’s about 1⁄4 inch
• Make a single-tier cake
for a smaller event. On in diameter.
a single cake, the sugar 3. Line the two ropes up next to each other and pinch them
shells would work best on
together at the ends. Hold an end in each hand and twist the
the top to finish it and fill
ropes together.
that space.
• Bake cupcakes in blue 4. Lay the rope onto the cake around the middle tier. Place the
wrappers, frost them with rope so that the ends will be hidden by your shells.
white Swiss meringue
buttercream, and roll 5. Place the molded gum paste shells in clusters around the
the tops of the cupcakes cake as you like. With this kind of application, I prefer to
in blue sanding sugar. rest the shells on the cake as they would lay naturally, as
Finish them by topping opposed to applying them flat against the sides. Gum paste
the cupcakes with molded dries very hard, which will help the shells keep their shape but
fondant shells; be sure will make them less than desirable to eat. Be sure to remove
to use fondant shells and them before serving.
not ones made from gum
paste. Fondant is softer
and will be easier to eat
as part of a cupcake.
64 N AT U R E I N S P I R E D
Tree Bark & Birds
DESIGNS
This very realistic bark technique is sure to fool all of your guests! What
appears to be a tree stump with cute little chirpy birds on top is really a delicious
layered cake. Though it looks complicated, creating the look of bark is actually really
easy. This cake is great as a birthday cake. Or, carve initials into the top for a rustically
romantic anniversary cake.
N AT U R E I N S P I R E D 65
at least an hour. If your fridge has a high level of humidity,
the icing won’t set. In that case, leave the cake at room
temperature until the icing has hardened over, about an hour.
5. Once the icing has set, begin the color treatment. Start with
forest green. If you don’t have an airbrush, place a drop of
green gel food color onto a foam craft brush and use the brush
to make random green marks around the sides of the cake only.
This will help add to the depth of color in the final finish. If
you’re using an airbrush, spray little dots of green in random
places around the sides of the cake.
Smaller
so that the cake is evenly finished in a chocolate brown color.
This will be the darkest color in your final product. Let this
layer of color set until it’s tacky—the color should lose its Shindigs
high gloss. • The same techniques
7. Dampen a paper towel. Starting on top, lightly wipe the used for the large cake
can be used to create
surface of the cake in a circular motion with the paper towel—
tree stump mini cakes
not so hard that you wipe it back to ivory, but just enough so
(see instructions on p. 16).
the raised surfaces of the cake are a lighter shade of brown
• Make the birds and use
than the tree rings. Wipe the sides of the cake in an up-
them to top freshly
and-down motion. The direction in which you wipe makes a frosted cupcakes. When
difference! On the top it adds to the illusion of the tree’s rings, you frost the cupcakes,
and on the sides it gives direction to your tree bark. Use fresh run the back of a spoon
paper towels as needed. around the top of the
cake to create a little
N o t e : This painting technique may seem a little scary, but trust
swirl, just like the rings of
me—the messier you are, the better! Practice by smearing royal icing
a tree.
on a piece of cardboard and play with the color there first.
8. To make the birds, divide the red fondant into two equal
pieces. Wrap one in plastic and set aside.
9. To make the first bird, divide the red fondant in half again.
With your hands, roll one piece into a ball for the bird’s body,
then taper the ball at one end so it resembles a plump teardrop.
Place the teardrop on its side and set it aside while you make
the rest of the bird.
continued
N AT U R E I N S P I R E D 67
10. Divide the remaining fondant in half again. Use your hands
Variations to roll one half into a ball to form the bird’s head. Brush the
rounded end of the bird’s body with a little bit of water and set
For a winter-themed cake: the head on top.
Trim your tree trunk with
seasonal elements like 11. Roll out the remaining fondant until it’s 1⁄4 inch thick. Use
ground coconut flakes for the petal cutter to create two wings. To create the tail, cut out a
snow, accented with red triangle that’s 21⁄4 inches on its longest sides and 11⁄2 inches at
berries or holly leaves made its base. Then cut off the tip of the triangle about 3⁄4 inch from
of fondant. the top. Set the pieces aside to dry for at least 30 minutes.
For a fall-themed cake:
12. While waiting for the bird’s tail and wings to dry, make the
Brightly colored autumn
leaves and molded acorns vines. Divide the green fondant in half. Use your hands or an
are perfect finishes. extruder to roll one half into a rope and create thin vines. Use
a rolling pin to roll the other piece of green fondant out to
1⁄8 inch thick. Cut out the leaf shapes and add texture lines
N o t e : If the color finish on the cake gets dinged up while you are
adding the vines and leaves, don’t stress! Just go back in with a small
paintbrush and add brown coloring where needed.
13. When the tail and wing shapes have set, brush a little bit
of water onto the areas of the bird’s body where you want to
apply them. Place the wings with the rounded end toward the
front of the bird, and the tail onto the back of the bird so that it
sticks up straight. Draw its eyes on with the edible marker.
14. Make one more bird using the remaining red fondant,
repeating Steps 9 through 13.
15. Place a dab of royal icing in the tree bark where you’d like
the birds to perch. Gently press the bird onto the icing. Use
enough to secure the bird, but not so much that it’s visible. If
any oozes out, brush it away with the small paintbrush. Use
the same technique to apply the tiny fondant leaves.
68 N AT U R E I N S P I R E D
The Wreath
DESIGNS
We all have one: the ubiquitous bundt pan. Admittedly, mine sat in my kitchen,
unused, for far too long. Then, while creating holiday desserts for my clients, it came to
me. Aha! That little pan looks like a wreath—fantastic! And so this design was born.
Bundt cakes are great in their simplicity, so I like to leave this cake unfilled. Because
it doesn’t have any temperature-sensitive ingredients, it can be left out on a table at
holiday parties or taken with you on the road when visiting friends or family.
Smaller 5. Starting with the center of the cake, gently press the fondant
Shindigs into the hole. Score the center with a sharp knife and begin to
press the fondant down even farther so that it sticks onto the
For a festive handheld sides of the hole in the cake.
option:
• Bake cupcakes in green N o t e : Covering the sides of the hole can be tricky. Don’t worry if the
wrappers and arrange fondant tears a tiny bit or doesn’t cover it entirely. Blemishes can be
them on a platter in covered later with fondant holly leaves.
a wreath shape. Top
6. Once the center is covered, smooth down the fondant on
the cupcakes with
the top of the cake and then around the sides using the same
fondant holly leaves and
method as for a standard round cake (see p. 22). Trim away
berries. Guests can help
the excess fondant, and save it for making holly leaves. Set the
themselves while you
enjoy the party without cake aside.
stopping to cut cake!
continued
N AT U R E I N S P I R E D 69
To make and apply t he le aves
N o t e : Don’t feel the need to cut out all of the leaves at once.
Variations
Working in batches helps the work go faster, and also keeps the leaves
from drying while they are being applied. By using different shaped
leaf cutters, you can bring
1. Roll out the remaining green fondant so that it’s a little
this design into any season.
thinner than the fondant used for the cake. Cut out the leaf
For a festive autumn look:
shapes using a holly leaf cutter (or create a leaf template; see Use oak or maple leaf–
inspiration on p. 53). For added dimension, use the back of a shaped cutters, and create
knife to gently score a line down the center of the holly leaves. leaves in shades of red and
Make 60 to 70 leaves for an 8-inch bundt cake. orange. Finish it with tiny
fondant acorns.
2. To apply the holly leaves, brush a small amount of water (or
For spring: Cover the
leftover jam) onto the cake before placing the leaves. When
cake with classic oval or
placing the leaves, it’s best to start at the top of the cake and teardrop-shaped leaves in
work your way down the center hole. Then work about three- a paler shade of green, and
quarters of the way down the outer sides so that the tips of the finish it with tiny fondant
leaves are visible around the outer edges. Overlap the leaves blossoms or ribbon roses.
and let them fall in different directions, just like real leaves. In the summertime: Create
a pretty floral wreath by
3. For added dimension, dry some holly leaves overnight or for
layering a floral shape, like
at least an hour. Place those leaves on last, overlapping the tips daisies, in various colors.
to create little clusters. Finish the wreath with a few
bright green fondant leaves
4. To make the holly berries, pinch off a pea-sized piece of red
tucked between the flowers.
fondant and roll it between your fingers into a ball. Make at
least 12 holly berries, or more, depending on how many you’d
like on the cake. Brush a small amount of water or jam onto
the cake before placing the berries. Holly berries look cute
in clusters of three or as single berries. Placing them in odd-
numbered clusters helps give the cake a more realistic look.
Make it better
Bundt cakes can sometimes have a rounded
edge at the base (depending on how much cake you
trimmed away at the start). In that case, after covering
the cake with fondant, I use the back of my knife to
push the fondant under the edge of the cake.
This helps to give the cake a cleaner
finished appearance.
N AT U R E I N S P I R E D 71
White on White
DESIGNS
I love the impact of a monochromatic finish! It’s so graphic and bold. THIS LOOK
is spectacular as a wedding cake or an elegant birthday cake. The white-on-white look can
be created with any seasonal elements—snowflakes, leaves, flowers and vines, etc. A key
to this cake is preparation. Creating the elements ahead of time makes for a much faster
and frustration-free assembly. You can make them up to a week in advance and store them
in an airtight container in a dark, dry place. Another key to the success of this design is
texture. In the absence of color, texture adds depth and interest.
N AT U R E I N S P I R E D 73
To make t he flower s
8. Roll out another piece of the 50/50 Mix until it’s about
6 inches by 4 inches and 1⁄8 inch thick. Cut out four petals
using the rose petal cutter.
11. Using the side of a knitting needle, press lines coming from
the tip of the teardrop down toward the rounded part.
12. Set the buds aside to dry for at least 30 minutes. You’ll
finish the flowers directly on the cake.
Variations
13. To make the smaller flowers, roll the last piece of 50/50 Mix
The finish is monochromatic, until it’s about 6 inches by 4 inches and 1⁄8 inch thick. Cut out
so why not play with that idea the small five-petal blossoms.
and change up the colors?
All one color: This same 14. Add texture to the blossoms using a knitting needle or
idea would be gorgeous in a flower press. Place the flowers in egg molds to dry.
rich chocolate brown or icy
pale blue. To finish t he c ake
Splash of color: Pick one 15. Cover the cakes with the remaining 6 pounds of white
element—I think the flowers fondant using the method on p. 22, and dowel and stack the
or butterflies would be most cakes according to the directions on p. 26.
successful—and make it
16. Gather all of the elements you’ve made and have them
bright and bold. To keep the
look clean, apply a bit of
ready to apply as you decorate the cake. Decorate the cake the
restraint and stick with one same day you plan to serve it.
statement color. 17. Create the branches by hand-rolling the remaining 1⁄2 pound
of white fondant into long, bumpy ropes that range in length
from 2 to 8 inches. Hands are really the best tool for this job—the
bumps in the rope help make them look like real branches.
74 N AT U R E I N S P I R E D
18. Brush a thin line of water onto the cake where you’d like the
branches to go. Gently apply the branches to the cake. Use the
Smaller
tip of the knitting needle to add texture to the branches.
Shindigs
19. Fill a small piping bag fitted with a #2 or #3 tip with royal
Scale down the size of this
icing. Often, I use a small spatula when applying royal icing
cake to meet the needs of
to glue on decorations. This cake design has so many pieces,
your event.
however, so you’ll save yourself time by using a piping bag.
• The cake would look
20. Decide where you want the flowers to go—along the beautiful as a small two-
branches or at the ends of the branches. Pipe a small dot of tiered cake or even as a
icing onto the bottom tip of each petal before you place it. The single cake. If you create
a single cake, concentrate
points of the petal should all face the center to create an open
your decor on the top,
flower. To finish the flower, pipe a small bead of royal icing in
as opposed to the sides,
the middle of it. Place a pea-sized ball of fondant in the center
since that will be the
of the flower. Use the tip of the knitting needle to add texture focal point of the cake.
to the flower center. Continue until you have placed all of your • The elements would
flowers. Place the buds and smaller flowers along the branches. also make a simple but
dramatic cupcake display.
21. When placing the leaves, place them alongside the
Create the leaves,
branches or the flowers. You can get creative when placing
flowers, butterflies, and
the butterflies. Channel your inner Bob Ross—and add a bit
buds and use them to
of artistic interpretation. Maybe a little butterfly lives on top adorn cupcakes baked
of the cake; place a few little leaves here or there. There are no in silver wrappers and
mistakes in nature, only happy accidents. topped with white
frosting. Arrange them on
22. Place the completed cake in a cool, dry place until ready to
platters or cake stands to
serve—your fridge might be too humid, and that could cause
create an edible porcelain
the cake’s molded elements to soften. This design is best done
garden.
the day the cake will be served.
Make it better
Use the same fondant to
cover the cakes as well as make the
design elements. This will keep
the color uniform.
N AT U R E I N S P I R E D 75
76 N AT U R E I N S P I R E D
Topiary Cake & Cupcakes
DESIGNS
Perfect for a spring baby shower or bridal shower—or even a garden-themed
birthday party—this cake is great for a crowd with mixed tastes. You can create the cake
bites that make up the topiary top in one flavor or a few different ones and the flower
pot cake in yet another flavor. Enhance the design by adding fondant flowers to the cake
bites, and use them to help your guests differentiate between the various flavors.
f o r t h e w o o d e n b as e To make t he wooden ba se
10-inch round wooden or Masonite N ot e : Securing the dowel, which creates the “stem” of your topiary,
cake base
to the cake base will give your cake an added layer of security. The
Drill
wooden base can be reused each time you make this cake.
1⁄2-inch 12-inch wooden dowel
One 2-inch-long flat-top wood screw 1. Using a ruler or tape measure, find the center of your
wooden cake base and mark it with a pencil.
for the cake and cupcakes
8-inch round cake, not crumb-coated 2. Predrill the center of your cake base and the end of your
(filling optional) dowel so that the screw will easily fit into it. Place the pre-
1 pound Vanilla Swiss Meringue drilled dowel end over the hole in the cake board and screw the
Buttercream (see p. 198)
pieces together from the bottom up using a flat-topped screw.
1⁄2 pound brown fondant, 1⁄2 pound
N AT U R E I N S P I R E D 77
3. Gently turn the cake over. It should resemble the shape of
Smaller a terra-cotta pot. Trim away any areas that seem lopsided or a
little off. Crumb-coat and chill it for 1 hour, or until firm.
Shindigs
4. Spread 3 to 4 tablespoons of the buttercream on the wooden
If you love the look of the
cake base near the dowel. Use a ruler to find the center of the
topiary but don’t need all
bottom of your flower pot cake. Align the top of the dowel with
the servings, use the cake
the center bottom of the cake, and carefully slide it down the
bite technique to create
topiary cupcakes.
dowel until it sits on the cake board.
• Bake cupcakes in brown 5. If you are working with precolored fondants, knead the brown,
wrappers and, once orange, and ivory fondant together to get a terra-cotta color. If
they have cooled, frost
you are dyeing fondant, start with 3 pounds of an ivory color as
them with chocolate
your base and mix in a pea-sized amount of brown gel food color
ganache or chocolate
and a slightly larger pea-sized amount of orange gel food color.
buttercream.
• Sprinkle the tops with Color intensity can vary based on the manufacturer, so once your
crumbled chocolate initial colors are mixed, add more brown if your fondant seems too
cookies or chocolate light or more orange if your fondant seems too brown.
sprinkles.
6. The best way to cover the flower pot cake is by using the
• Make the cake bites
pieced fondant technique on p. 24. Roll out about 21⁄2 pounds
into pops by inserting
of the terra-cotta-colored fondant until it’s about 1⁄4 inch thick
a lollipop stick into the
cake bite before dipping
and wrap the side of the cake with fondant. Leave the top of
it in the candy melts (see the cake uncovered. To create the flower pot lip, roll out the
the cake pop instructions remaining terra-cotta-colored fondant to create a ribbon that
on p. 17). is 28 inches long by 11⁄2 inches wide and 1⁄4 inch thick. (For
• Place your finished cake ribbon directions, see p. 39.)
pop into the center of
7. Brush a little water on to the top 11⁄2 inches of the flower
your cupcake, and you’ll
have your own little
pot. Roll the fondant ribbon up like a spool and apply the
personal topiary! ribbon to the flower pot’s top edge, starting at the cake’s seam
and unrolling and pressing all the way around. Trim away any
excess fondant where the seams meet. Fill the seam using the
method described on p. 24.
8. To give the top of the pot a clean, sharp edge, cut a hole in
the center of a 10-inch cake board and lightly place it on top of
the cake. Hold the board down lightly with one hand and use
Make it better
the other hand to gently press the ribbon upward so that it
Make sure the topiary base and
cake bites are completely dry before
meets the board. When you remove the board, you should have
assembling the top. If they are still wet, an even top edge.
they will dry together, making them
impossible to pick off. 9. Spread most of the chocolate ganache on top of the cake
inside the flower pot rim, and sprinkle it with most of the
ground chocolate cookies (or cake) to create the effect of
78 N AT U R E I N S P I R E D
potting soil. Next, carefully cover the exposed cake
board at the base of the cake with a light layer of
the remaining ganache, and sprinkle it with the Make it or fake it!
remaining “dirt.”
You can get the same look for the top of the topiary
using any round chocolate candy (like Ferroro
To decor at e t he c ake bi t es Rocher®). Finish the candy the way you would
10. Melt the brown candy melts according to the the bites by rolling it in the melts and sprinkles.
If you’re short on time, top cupcakes with store-
package instructions. Paint the entire dowel with bought, flower-shaped lollipops.
the melted candy and push the Styrofoam ball onto
the top. The melts will act like glue to keep the ball in
place and help the dowel look more like a tree trunk.
12. Drop the cake bites, one at a time, into the bowl of melted
green candy melts. Using a fork or slotted spoon, roll the bite
around until it is completely coated.
13. Remove the coated cake bite with the fork or slotted spoon
and, while the coating is wet, roll it in a shallow dish filled with
green sprinkles. Place the coated cake bites on a parchment-
lined sheet pan to dry. Repeat for each cake bite until all are
coated. It’s okay if your bites set with a little footed edge for this
project—that will be the side you press against the topiary base.
Pu t It Toget her
14. Place a wooden toothpick into the very top center of the
green Styrofoam ball. (Toothpicks are ideal because they won’t
add weight to the cake.)
15. Press a cake bite onto the toothpick so the flat edge of
the cake bite is against the ball. It’s easier to start with the
toothpick in the ball, rather than the toothpick in the bite.
Work your way down around the ball, filling in as much space
with cake bites as you can.
N AT U R E I N S P I R E D 79
p t E
h a r
c
bolD, crISp lINES aND brIGht colorS hElp brING thE moDErN
a graphic design to “pop.” When creating graphic designs, think less about
the intricate details and focus more on the outlines of shapes. The fewer
details you use to create an image, the more modern it will appear.
• All of the cakes in this book • Use a brush of water to adhere • In warmer months, working in an
are made up of four cake layers fondant. Heavier pieces may air-conditioned room is best.
(baked in two pans and split in require using piping gel, butter- Finished cakes should be stored
half), unless otherwise instructed. cream, or royal icing. in the fridge overnight, or at
room temperature if being
served that day.
Stained Glass
DESIGNS
Creating sophisticated birthday cakes is always a difficult task. For this
cake, I gathered inspiration from the stained glass windows found in modern American
architecture. The base is made up of three cakes, which gives it the height necessary to
create an airy design that complements the tighter design on the top tier. When the time
comes for you to design a cake for your family or friends, try to see beyond their likes
and dislikes. Think about what inspires them, what they find beautiful, and what makes
them happy.
for the cake Note: This design takes longer to explain than to do. The essential
One 6-inch square cake and three rule is to apply the shapes in the right order: Outline the cake’s edges,
8-inch square cakes, filled and crumb- apply the circles, outline the circles, apply the interior lines, apply
coated (see pp. 14–15; pp. 18–19) the colored squares, and then outline the squares. Adding the circles
5 pounds white fondant first makes it easier to create sharp lines coming out from a circle’s
Approximately 2 pounds black fondant rounded edges. Circles are much more difficult to work into a design
1⁄ 4
to 1⁄2 pound each red, yellow, blue, that’s already laid out square.
and green fondant
Cake-Making Tools (p. 10) To ou tline t he front of t he c ake
Small paintbrush 1. Cover the cakes with white fondant using the method on
3-inch, 1-inch, and 1⁄2-inch round p. 22, and dowel and stack the cakes according to the directions
cutters on p. 26.
1⁄2-inchsquare cutters (or you can cut
squares using a knife) 2. When decorating this cake, it’s best to work from the edges
Piping gel in. Start by rolling the black fondant until it’s 1⁄8 inch thick.
Use a ruler and sharp knife to cut the fondant into 1⁄4-inch-
wide strips that are 5 to 6 inches long for the top tier and
8 to 9 inches long for the bottom tier. They will be used to
outline your cake, so you want them to be a little longer than
the longest edge of your cake.
Note: If you have to join two strips together to create a seam, use
the seam-filling techniques on p. 24.
GRAPHIC DESIGNS 83
trim the edges of the black line flat at the corners of the cake.
Smaller Repeat on the bottom front edge of the same cake, and again
on the top and bottom edges of the bottom tier.
Shindigs
4. Next, outline the sides of the cake, applying the black fondant
• C ut the fondant shapes strips as you did in Step 3. Use a knife to trim the black side
used in the design and
strips so they meet the strips on the top and bottom of the cake
trim their edges with a
without overlapping.
thin line of black fondant.
Allow the shapes to
to apply t he circles
dry out for at least an
5. Roll out the yellow fondant until it’s 1⁄8 inch thick and cut
hour (ideally, overnight)
and use them to top
out one 3-inch and one 2-inch circle. Brush a small amount of
cupcakes. water onto the back of the 3-inch circle, and apply it to the
• To create a similar upper left corner of the top tier. Leave about 1⁄2 inch between
patterned look to that of the edges of the cake and the circle. Apply the smaller circle to
the cake, roll out white the bottom left corner of the bottom tier in the same way, but
fondant and place the leave about 11⁄2 inches between the edges of the cake and the
colored fondant shapes circle; see Figure 1.
and black strips directly
onto the fondant while 6. Roll out the red fondant until it’s 1⁄8 inch thick, and cut out
it’s flat on the table. Use one 3-inch circle. Brush a little water onto the back of the circle
round or square cutters and apply it to the lower right corner of the top tier. Leave
to cut out pieces of the about 1⁄2 inch between the edges of the cake and the circle.
pattern and use them as Repeat the step again using the blue fondant and cutting a
cupcake toppers. 1-inch circle to place about 1⁄2 inch from the upper right corner
of the top tier, see Figure 1.
7. After all the circles have been placed, roll a portion of the
remaining black fondant and cut it into strips that are 6 to
8 inches long and about 1⁄4 inch wide. Brush the edges of the
circles with a little water and use these strips to outline
the circles.
84 GRAPHIC DESIGNS
Figure 1 Figure 2 Figure 3
GRAPHIC DESIGNS 85
Pierrot
DESIGNS
This is one of those styles of cake that instantly impresses. While the tiers
look like they’re perilously perched on top of one another, the cake is actually quite secure.
Topsy-turvy cakes are a little more time-consuming to make than a standard stacked cake.
For this reason, I really like to use this design when it matches well with the theme. The
queen of hearts, carnivals, and clowns (of course) are all excellent sources of inspiration
here. Bright colors are an obvious choice for this kind of cake, but this design is striking in
its use of black and white with touches of silver.
GRAPHIC DESIGNS 87
6. For the 6-inch top tier, follow Steps 1 through 4.
7. Once you’ve filled all of the tiers, crumb-coat them and allow
them to chill until they’re completely firm, about 3 hours. Now
you’re ready to stack them.
88 GRAPHIC DESIGNS
To decor at e t he c ake
1. Roll out a quarter of the black fondant into a rectangle
Make it better
that’s about 6 inches long by 8 inches wide and 1⁄8 inch
If your luster dust is too thin, wait!
thick. Use the 3-inch round cutter to create three large
Let evaporation take away some of the liquid.
fondant puffs according to the instructions on p. 38. Set Vodka evaporates quickly, so keep it on hand
them aside. while working, just in case the luster
dust paint starts to thicken.
N o t e : Allow the puffs to dry for at least 4 hours—ideally,
overnight. They will be applied to the cake last.
3. Place the circles around the bottom edge of the top tier,
spaced about 31⁄2 inches apart. Brush a bit of water on the back
of the circle to adhere it to the cake. Apply the next row so that
the circles are above but between the previously placed circles.
When applying the third row, trim the circles as they run over
the edges of the top of the cake. This helps keep the illusion of
a repeating pattern as the shape of the cake changes. Apply the
fourth row to the taller side of your cake in the same way.
4. For the center tier, roll out a third of the white fondant into
a rectangle that’s 41⁄2 inches long by 32 inches wide and 1⁄8 inch
thick. Use an accordion cutter or a sharp knife and a ruler to
cut this into three long strips that are 11⁄2 inches wide each.
5. Start at the top of the middle tier and brush a small amount
of water about 1⁄4 inch down from the top edge of the cake.
Roll up the white strip in a spool and unroll it onto the cake
where you just applied the water. Use the edge of a ruler to
gently guide the line straight.
6. Apply the other two strips to the tier and leave a 1⁄2-inch
space between each one. At the bottom of the tier, trim the
edge of the strips where they meet the top of the cake in the
tier below. This edge will later be covered by the white ruffle.
GRAPHIC DESIGNS 89
8. To apply the diamond shapes, start at the tallest part of the
bottom tier. Place the first diamond so that the point touches
the top edge of the cake. Place the next diamond below it so
that the top point of that diamond touches the bottom point
of the diamond above. Place a third diamond in the same
way below the second diamond. Trim the third diamond
where it meets the bottom edge of the cake. Start your next
row of diamonds, making sure the points on the sides of the
diamonds touch the points of the diamonds from the first row.
As you work your way around the cake, trim the diamonds at
the top and bottom edges of the cake so that they don’t reach
over the edge.
10. To finish the bottom tier, create the ruffle using the
technique on p. 42. Apply the ruffle around the top edge of the
bottom tier. The ruffle is made up of many pieces, so work with
strips that are 1⁄2 inch wide by 3 to 4 inches long. Apply the
ruffles to the cake by brushing on a bit of water or piping gel.
Place the ruffles right up against each other to give the illusion
of one long ruffle.
13. To finish the cake, use piping gel to apply the three large
black puffs in a row on the top and middle tiers.
N o t e : This cake design is best created shortly before the cake will
be served. If you plan to work on it ahead of time and store it in the
fridge, wait to apply the puffs until you’re ready to serve the cake.
Without the puffs, the cake can be refrigerated overnight. Once
the puffs have been applied, keep the cake in a cool, dry place until
ready to serve.
90 GRAPHIC DESIGNS
Pierrot Cupcake
DESIGNS
topsy-turvy cakes don't just require a lot of time; They also end up providing
a lot of servings. For a smaller party (and a similar look without the carving), create a
topsy-turvy cupcake stack.
F o r t h e c u p c a k es To cre at e t he stack
12 mini cupcakes baked in white 1. Frost each of the cupcakes with Swiss meringue buttercream
wrappers
(cream cheese frosting is too soft for this).
12 standard-sized cupcakes baked in
black wrappers 2. To stack the cupcakes, first place a standard cupcake on top
12 giant cupcakes baked in white of a giant cupcake so that it’s a little tilted to one side. Next,
wrappers
place a mini cupcake on top of the standard cupcake, but tilt it
2 cups Swiss meringue buttercream
in the opposite direction. Top with sprinkles and edible pearls.
1 container black sprinkles
One 4-ounce container 2-mm edible 3. Add a fondant puff to the front of each cupcake, and you
white pearls have a supercute, small topsy-turvy cake.
12 black mini fondant puffs (see p. 38)
4. Once all of the cupcakes are completed, refrigerate them
for at least 20 minutes to allow the buttercream to set. They
may also be refrigerated overnight, but take them out about
30 minutes before serving to allow them to come to room
temperature.
GRAPHIC DESIGNS 91
Sweet Shoppe
DESIGNS
Sugar and spice and everything nice, that’s what this cake is made of! This is
the perfect cake for baby showers, because it can be made in pink or blue. If the baby’s
gender is a surprise, make the candy swirls in any combination of the mommy-to-be’s
favorite colors or in shades of yellow or pale green. Not just for baby showers, this
design would also work well on a “candy and sweets” table at a wedding or at a birthday
party. Keep the pastels—or swap them for bright primary colors. Add a “1,” and it’s a
sweet first birthday cake, too.
Small paintbrush
the rope at both ends to secure.
3. Start at one end and coil the rope up to create a swirled disk.
F o r t h e m ini c a k e
GRAPHIC DESIGNS 93
To make and apply t he c andy dots
Smaller 1. Cover the cakes with 6 pounds of the ivory fondant using the
method on p. 22, and dowel and stack them according to the
Shindigs directions on p. 26.
Cupcakes are a fun single-
2. Roll out the remaining lighter pink fondant into a small
serving size addition to this
rectangle that’s 1⁄4 inch thick. Cut out sixteen 1⁄4-inch circles.
cake theme. Make the candy
swirls ahead of time and 3. Adhere the circles to the bottom tier of the cake using a little
use them to top cupcakes water brushed on the back of the circles. Start with one vertical
that have been baked in row, and place the first circle about 1⁄4 inch from the bottom
pink wrappers and frosted edge of the cake. As you work, hold a ruler vertically against
with Swiss meringue
the cake to help you keep the line straight. Place the next circle
buttercream.
a little less than an inch above the first one, and work your way
up the tier until you have four circles in a vertical line. Repeat
to create three more lines that are spaced a little less than an
inch apart.
4. Once the four rows of the light pink circles have been
applied, run your fingertip around the edges of each circle to
soften the hard line created by the cutter. This helps give the
appearance of the paper dot candy that inspired this design.
6. Alternate from light to dark circles after every four rows until
you’ve gone all the way around the bottom tier of the cake.
Finishing t he c ake
7. Apply the candy swirls in a cascading pattern to the top
and middle tiers of the cake. Use a small dab of buttercream
to secure each swirl to the cake. Use the larger swirls on the
middle tier and work your way up to place smaller swirls on the
top tier. This is a fun, whimsical look, so feel free to apply the
swirls in whatever way you think looks best.
94 GRAPHIC DESIGNS
To make t he mini c akes
N o t e : For an impressive individual dessert, create candy swirl
mini cakes (see Mini Cakes on p. 16). Or for a creative take-home
treat, wrap the mini cakes in clear cellophane and tie the ends with
pink curling ribbons. Trim and fluff the cellophane ends so that your
mini cake looks like a giant piece of candy!
7. Apply the strips to the mini cake in the same way you applied
the thicker ones, placing a thinner strip in between each of the
thicker strips. Repeat for all six mini cakes.
GRAPHIC DESIGNS 95
Rainbow Hearts
DESIGNS
In sixth grade, my dearest possessions were my sticker book, my cat, and my
rainbow hearts sweatshirt (I’m a child of the ’80s). Little did I know at the time that my
sweatshirt would become the inspiration for one of my most popular cake designs. This
cake is a pure celebration of love, happiness, and color. It makes a funky, fun wedding
cake or a cheerful birthday cake. In fact, I’d have this cake anytime.
GRAPHIC DESIGNS 97
the cake above the first row of hearts. The bottom of the ribbon
Variations should be right up against the tops of the hearts. This becomes
a spacer and offers a straight edge against which to line up the
This design is very versatile. next row of hearts.
For a Valentine’s design:
Create the hearts in shades 7. Start the next row by placing a pink heart in the center above
of pink and red. The same the first red heart. Above the orange heart, apply a red heart,
hearts could be used as and so on. Following this pattern gives the illusion of the colors
cupcake toppers with wrapping up the sides of the cake. Remove the spacer ribbon,
sweetheart messages and use it again for the next row.
written on them using edible
8. Repeat these steps for all three tiers of the cake. Always
markers.
For a different look: Use the begin with the bottom row of hearts and work your way up.
same method, but change
the hearts to rounds, stars,
or whatever matches your
Heart color chart
theme. Or you can create
ombre color patterns by To keep organized and move quickly, write down the heart color
using the same color in order for quick reference while decorating or refer to this chart
various shades. when decorating. Place the red heart first, and work to the right
of the cake in rainbow order. When working to the left of the red
heart, work in reverse rainbow order.
98 GRAPHIC DESIGNS
Alphabet Cake
DESIGNS
This alphabet cake is so simple, and the letters are instantly recognizable
as the plastic A, B, C fridge magnets kids love. (I do believe they are a requirement in any
house with children in it.) While precious as a first birthday cake, it really works for any age
birthday—just spell out the child’s age or name on it.
If you’re going for a random letter pattern, keep an eye out for mystery words! You
don’t want to unintentionally spell something unflattering on your child’s cake. So
while you’re decorating, take a step back and see if any of your random letters aren’t as
random as they should be. Your choice: Make the letters from fondant or candy melts.
fondants for letters (four to five Allowing them to dry is important so they hold their shape
colors) when applied.
Parchment-paper-lined cookie sheet
3. Once the letters are firm, apply them to the cake as you
Alphabet cookie cutters
desire. Brush a small amount of water or piping gel onto the
F o r t h e c a ndy l e t t e r s back of the letter before you apply it to hold it in place.
continued
1 cup each brightly colored candy melts
Small microwave-safe bowls and
spoons for melting candy
Alphabet candy mold
Offset spatula
GRAPHIC DESIGNS 99
To make and apply t he c andy lett er s
1. Cover the cakes with white fondant using the method on
Smaller
p. 22, and dowel and stack them according to the directions
on p. 26. Shindigs
Either of the letter methods
2. Place one of the candy melt colors in a microwave-safe bowl
from this project works
and heat in 15- to 25-second intervals. Stir between every
great as cupcake toppers.
interval to keep the candy melts from burning or clumping.
Bake cupcakes in brightly
Brands can vary, so be sure to read the manufacturer’s melting
colored wrappers and
instructions. mix and match letters
3. Once it’s smooth, pour the melted candy into the alphabet for a fun look. Or use the
letter-topped cupcakes to
mold. Don’t rush, but work quickly before the candy starts
spell out a happy birthday
to set. Run the offset spatula over the top of the mold to
message.
remove any excess candy melt. Gently tap the mold against the
tabletop to disperse any air bubbles that might have formed.
4. Let the candy melt molds set until firm, about 20 minutes,
depending on the temperature of your room. Speed up the
process by popping them into the fridge for 10 minutes. Once
they’re firm to the touch, unmold the letters and repeat with
the other colors.
Floral
Creations
flowErS arE a maINStay IN cakE DESIGN, aND for GooD rEaSoN.
petals to the variety of colors found in just one bloom. The flowers in
this chapter range from crafty stamped appliqués and simple fondant
• All of the cakes in this book • Use a brush of water to adhere • In warmer months, working in an
are made up of four cake layers fondant. Heavier pieces may air-conditioned room is best.
(baked in two pans and split in require using piping gel, butter- Finished cakes should be stored
half), unless otherwise instructed. cream, or royal icing. in the fridge overnight, or at
room temperature if being
served that day.
Craft Cake
DESIGNS
Sometimes a client will ask me to explain a specific kind of cakE SKILL OR
technique. Then almost immediately they’ll say, “Never mind! I’m not an artist, and I could
never do that.” Well, you don’t need to be an artist to decorate a cake. Templates, molds,
and stamps provide foolproof ways to create new patterns and designs that are specific
to your special event. Use a similar (but not the same) stamp to create invitations or
other paper good details. If you want the pattern on your cake to match exactly, then I
recommend purchasing two of the same stamp and keeping one in the kitchen and the
other in the craft room.
Gel food colors in black, pink, green, time when assembling the cake. Store them in an airtight container
purple, and yellow in a dark, dry place. Stamped designs are sensitive to heat and
6-inch, 8-inch, and 10-inch round humidity.
cakes, filled and crumb-coated
(see pp. 14–15; pp. 18–19) 1. Roll out the gum paste to about 1⁄8 inch thick.
6 pounds white fondant
2. Pour a quarter-sized dollop of black gel food color into a
1 cup Swiss meringue buttercream
small bowl. Dip a foam craft brush into it, gently wiping away
Small bowls for food color
any excess onto the lip of the bowl. Apply the gel food color
Foam craft brush
to the stamp. Press the stamp gently and evenly onto the
Large flower stamp, washed and dried
gum paste.
Cake-Making Tools (p. 10)
Parchment-paper-lined cookie sheet 3. Repeat the stamping process to create four more black flower
Small and medium leaf stamps appliqués, reapplying the color to the stamp each time. If the
6-inch and 8-inch round cake pans stamp starts to accumulate food coloring, rinse it under warm
Fine-tipped paintbrush water and dry it thoroughly before starting to stamp again.
Small metal spatula 4. Next, use a sharp knife or scalpel to cut around the stamped
flowers, about 1⁄4 inch from the outer line of the flower.
F L O R A L C R E AT I O N S 105
To decor at e t he c ake
106 F L O R A L C R E AT I O N S
7. Once the stamped pattern is dry, stack the cakes according
to the instructions on p. 26.
Painting Tips
8. Use a fine-tipped paintbrush and black gel food color to fill
• W hen adding color, try
in any broken lines or areas where the stamp may not have not to paint over the
come all the way through. You could also use a black food-color black lines. Moisture
marker for this. Set the cake aside until the gel color completely from the gel food color
dries, 10 to 15 minutes. can sometimes cause the
lines to smudge.
9. To paint the stamped appliqués, pour a quarter-sized
• Try not to load the brush
amount of each gel color into its own bowl. Use your smallest
with too much paint; it’s
paintbrush to fill in the yellow centers of the flowers. Even easier to add more paint
though the black gel color is dry, avoid going over the black than to take it away.
lines as much as possible so you don’t smear the stamp. Paint • Start in the center of the
the flower petals pink and purple, and paint the leaves green. area being painted and
Let the color dry for 10 to 15 minutes. brush out toward the
black outline.
10. To apply the leaf and flower appliqués to the cake, spread a
small amount of buttercream on the back of the appliqué using
a small metal spatula. Place it on the front of the cake. I like to
put two together on the top tier, with two more equally spaced
apart on the second tier, and one on the bottom tier under the
top tier of roses. You can place them wherever you feel they
work in your design.
N o t e : This cake holds up best when assembled the day it’s served.
It should be kept in an air-conditioned room, since the design is
sensitive to humidity and heat.
F L O R A L C R E AT I O N S 107
Flower Bouquet
DESIGNS
This cake is perfect for bridal showers and other springtime events, like
Mother’s Day. Customize the bouquet by making the flowers in her favorite colors, or
change up the design for Valentine’s Day and use only pink and red ribbon roses. After
all, who wouldn’t love this gift? It’s flowers and dessert all in one!
5. Start at one of the cut ends and roll up the flower. Start off
with a tighter roll that becomes more relaxed toward the other
cut end.
6. Trim the pointed end flat so that the flower will sit nicely on
the cake.
F L O R A L C R E AT I O N S 109
8. To make the butterfly, roll out a grape-sized amount of pale
Smaller pink fondant until it’s a little more than 1⁄8 inch thick.
For a single serving: 10. Place the butterfly on a parchment-paper-lined cookie sheet
• Bake cupcakes in bright with one wing up against a side, so that when the butterfly
green wrappers, frost dries, its wings will be standing up and open.
them with buttercream,
and top them with To decor at e t he c ake
many smaller fondant 1. Roll out 2 pounds of the pale pink fondant until it’s 1⁄4 inch
blossoms. thick, and cover the dome-shaped cake (see p. 22).
• Top many cupcakes with a
single kind of flower, and 2. Create the stem bunch for the bouquet by placing two
arrange them on a platter unwrapped cupcakes on their sides, bottom to bottom. Trim
to create a little cupcake one side of both cupcakes so they lay flat on the cake plate. Use
floral arrangement. a small amount of buttercream to stick the cupcake bottoms
together.
5. Roll out 1⁄2 pound of the lime green fondant until it’s
approximately 8 inches long by 5 inches wide and 1⁄4 inch
thick. Cover the cupcake stem bunch with the fondant and
trim it to remove the excess.
110 F L O R A L C R E AT I O N S
9. Next, place the smaller ribbon roses randomly on the surface
of the cake, the same way you applied the larger ones. These
smaller roses mimic tea or spray roses, which are tiny and
come on branches with clusters of three to four roses per stem.
Cluster your small ribbon roses when placing them on your
cake for a similar effect.
13. To apply the mums, use water or piping gel to adhere the
mums in the remaining open spaces. Spread the petals to fill
out the space.
14. Fill in little gaps with green leaves. To do so, roll out a golf-
ball-sized amount of green fondant (any green will do) until it’s
a little thicker than 1⁄8 inch. Cut out about 30 leaf shapes.
15. Pinch and bend the leaves to fit them into the small open
spaces. Tuck them in to cover any gaps between flowers.
17. Apply the strips over the middle of the fondant stems in
a crisscross fashion and trim the ribbons at the cake board to
give the illusion of ribbon-wrapped bouquet stems.
18. Finish the bouquet cake by perching the little pink butterfly
on one of the large ribbon roses. Use a dab of piping gel to hold
it in place.
F L O R A L C R E AT I O N S 111
112
The Graduate
DESIGNS
With an updated take on the classic twisted party streamers and tissue PAPER
puffs, this cake is an elegant addition to any graduation celebration. The pennant can be
personalized with a name, initial, or celebratory message by using food-color markers.
This design would also work well at a child’s birthday party by changing the colors to
match the party theme. Or use it as engagement party cake for a couple that met in
school. The streamers and puffs could be done in their school’s colors, and their initials
or wedding date can be written on the pennant.
F L O R A L C R E AT I O N S 113
To decor at e t he c ake
Smaller 1. Cover the cakes with ivory fondant using the method on p. 22,
and dowel and stack them according to the directions on p. 26.
Shindigs
2. Because the streamers need to be applied before they harden,
Graduations and birthday make them in small batches. Roll out a golf-ball-sized piece of
parties sometimes lend them-
burgundy fondant into a strip that is about 5 inches long by
selves more to a self-serve- 1⁄2 inch wide and 1⁄8 inch thick. Set that piece aside, and roll a
style dessert. You can cater to
similar size piece of gold fondant in the same way.
a smaller crowd by creating
the fondant puffs and pen- 3. Lay the gold fondant on top of the burgundy fondant and
nants and using them to top use a rolling pin to lightly press the pieces together. Apply
cupcakes. Writing on fondant enough pressure so that the pieces stick together, but not so
pennants with food-color
much that the colors start to blend.
markers is an easy way to
personalize a smaller dessert. 4. Use a sharp knife and a metal ruler or an accordion cutter to
cut a 5-inch-long by 1⁄4-inch-wide strip from the layered piece
of fondant.
Variation would a paper streamer, so both colors can be seen equally. Set
it aside momentarily.
Get the same fun party look
by using two different colors 6. Brush two small spots of water, about 3 inches apart, on the
of fruit leathers (as shown in top edge of the top tier of cake. Press the ends of the fondant
the photo at right) to create streamer where you’ve brushed the water, and allow the
the puffs and streamers. streamer to hang off the cake in between. Repeat this process
Sandwich two colors of to create and place six streamers around the top tier and eight
fruit strips together using a streamers around the bottom tier.
bit of water, and cut them
into strips with a sharp knife. 7. To arrange the puffs on the cake, place a small dab of
Follow the technique in buttercream onto the back of a puff. Gently press the puff into
Steps 4 through 6 for twist- place where the two streamers meet. Repeat and alternate the
ing and applying the fruit puff colors as you continue around the cake.
strips. There is no need to let
8. To finish the cake, center and place the fondant pennant
fruit leather dry out as there
is with the fondant puffs. on top.
Sometimes the bright-
colored fruit leathers come
with words or pictures on
them. If so, use a clean, damp
towel to gently wipe away
any edible printing.
114 F L O R A L C R E AT I O N S
Ribbon Rose Hobnail
DESIGNS
This cake was inspired by vintage hobnail glass and the soft, snuggly, nubby
chenille blankets that can be found tucked into a newborn’s crib. Done in pale blue to
welcome a baby boy, this cake would look just as precious in any pastel. Pinks, purples,
yellows—even sage green would work. Use deeper or brighter colors and this would
double as a sweet birthday cake for a girl of any age.
4. Roll up the strip like a spool and unroll it around the bottom
of the cake. Brush the cake with a small amount of water to
help it adhere, if necessary. The seam will be covered later with
a row of pearls.
F L O R A L C R E AT I O N S 117
your hands or an extruder. Brush a small amount of water onto
Smaller the cake along the scalloped edge of the blue ribbon and apply
the rope. Start at the seam on the blue ribbon (this is so both
Shindigs seams match), and gently press the rope into place along the
For a self-serve baby or scalloped line.
bridal shower dessert:
6. To make tiny ribbon roses, pinch off a marble-sized piece of
• Create ribbon roses and
blue fondant from the remaining fondant and roll tiny ropes
bows to top cupcakes
that are baked in white
(about the size of a piece of yarn). Coil the roses as shown in
or silver wrappers. Add the ribbon rose technique on p. 41. Try to keep the ribbon
pearls to a few cupcakes roses about the same size as the pearls. Set the roses aside on a
to complete the look. parchment-paper-lined cookie sheet until you’re ready to place
• Recreate the pearl and them on the cake.
rose pattern on mini
7. To make the tiny leaves for behind the ribbon roses, pinch
cakes covered with white
fondant and trimmed
off a very small amount of green fondant—about half the
with a thin blue rope. size of the ribbon rose. Use your fingers to roll the little bit of
fondant into a teardrop shape. Press the teardrop between your
fingers to flatten it into a leaf shape. Place the leaves alongside
the ribbon roses on the cookie sheet and set aside to dry.
9. Next place a pearl or a rose about 1⁄4 inch above the middle
of each scallop. Use these two lines that you’ve created as a
guide to apply the pearls and roses up the rest of the cake and
space them about 11⁄2 inches apart.
118 F L O R A L C R E AT I O N S
Flower Lattice
Lattice designs are not new in the cake world. Take a look in cake decorating
books from decades ago, and you’ll find intricately piped lattices covering towering
white confections. I put a decidedly modern spin on this design by using an infusion of
bright green and a lattice that’s reminiscent of the kind you’d find outside covered in
flowering vines. Finishing the cake with intricately created, lifelike gum paste flowers
adds to the overall elegance of the cake. Gum paste flowers are so beautiful and such
works of art on their own that I like to keep the other design elements fairly simple.
Keeping the lattice very clean and sharp allows the flower work to really shine as the
center of attention. This cake is perfectly suited to a garden wedding or shower. It would
also be a pretty addition to an early afternoon birthday or bridal tea.
F L O R A L C R E AT I O N S 119
a nearly 90-degree angle. Arrange the five wired petals evenly
around the flower center and secure them with floral tape.
Make four more wired clematis.
6. To tint the clematis, brush the fuchsia petal dust over both
sides of each petal.
7. To give the dusted flowers a pretty sheen and to keep the Clematis petal cutter template
color from rubbing off, set the color using steam. If you have
a steamer, hold it 6 to 10 inches away from the flowers so
that the steam is just touching the petals. If you don’t have a
steamer, you can hold the flowers over a pot of boiling water—
but don’t let them touch the water. Steam each flower for only
a few seconds. The petals will appear glossy once the color is
set. Oversteaming the flower will make the color run and can
cause the petals to wilt.
To Make t he Sweet Pe a s
N o t e : Sweet peas are very loose and frilly flowers, so while there
is a method to applying the petals, allow each one to fall a little
differently. The less uniform the sweet peas are, the more realistic
they will appear. They can be made ahead and stored in a dry, dark
place. Make them using the glued petal method found on p. 48.
F L O R A L C R E AT I O N S 121
3. Dip the hooked end of the floral wire into the gum paste
Flower Tips glue and then insert it into the thin end of the teardrop. Use
your fingers to gently press the teardrop onto the floral wire. It
• F lowers naturally have should look something like a long, thin cotton swab.
varying shades within
each petal, so don’t be 4. Push the wire into a piece of Styrofoam, or bend it to
too concerned with hang dry on a rack. Allow the center to dry overnight before
getting a perfectly even applying other petals.
coat. Your flower will look
5. Roll the gum paste paper-thin. (It should be thin enough to
more realistic if the color
almost see through it, but not so thin that it falls apart.)
isn’t solid.
• Dust your flowers over 6. Use the sweet pea inner petal cutter or the template on
a bowl, plastic container p. 121 to cut a butterfly-shaped petal, and place it on a foam
or even a piece of parch- floral mat. Using the small end of the ball tool, apply firm
ment paper. This way you
pressure and roll the ball over the edges of the petal so that
can gather any dust that
they begin to frill. Do this for every edge of the petal.
falls while you’re working
and reuse it later. 7. Apply a small amount of gum paste glue to the center of the
petal (if it were a butterfly, where the body would be). Take
one of the flower centers and place it in the center of the petal
where the glue was brushed on. The top of the center should
stick up a tiny bit over the edge of the petal. Bring the sides of
the petal together up over the center, closing the petal around
the center of the wire while leaving the outer edges ruffly. Place
the flower aside in Styrofoam or on a rack to dry.
9. Roll the gum paste as thin as you did for the first petal, and
use the sweat pea cutter that has more of an oval shape to cut
nine more petals.
10. Place each petal on a floral foam mat and frill all of the edges
with the ball tool. Brush a small strip of gum paste glue up the
center of the petal from the little notch at the bottom of the
petal to the top.
11. Pick up one of the flowers from the earlier petal step, and
place the center onto the petal you just created. Bring the sides
of the back petal together up and over the center in the same
way, closing the back petal around the center petal, leaving the
outer edges ruffly.
122 F L O R A L C R E AT I O N S
12. Stand the sweet pea upright in the Styrofoam or lay it on
its side in the foam egg crate and let it dry overnight, until it’s
completely firm.
13. Use lilac petal dust to tint the sweat peas. Brush and steam
them the same way you did for the clematis. Sweet peas have
many different tones in each flower, so don’t create a solid
color. It’s fine if some of the white gum paste shows through.
That variation in color adds to the translucent feel of a real
flower petal.
14. Stand the sweet peas in the Styrofoam again to dry, or lay
them on their side on the foam egg crate. Once dry, they can be
stored for later use.
to make t he le aves
N o t e : Leaves can be made ahead and stored in a dry, dark place.
They are created using the wired petal method on p. 50.
1. Roll out 1⁄4 pound of gum paste to 1⁄8 inch thick. Cut out
10 leaves and wire each one. Press them in a classic leaf press to
give them realistic leaf lines.
3. To tint the leaves, brush them with forest green petal dust
and steam them to set the color. Set them aside to dry. Once
dry, they can be stored for later use.
F L O R A L C R E AT I O N S 123
that the point of the corner hits the strip in the center. Unroll
Smaller the strip diagonally down across the side of the top tier to end
in the middle of the bottom edge. Trim the strip at the top
Shindigs corner and bottom edge of the top tier. The first strip is the most
This three-tier beauty can important, because it will be the guide for the rest of the lattice.
easily be scaled down to
4. To keep the lattice looking uniform, work in one direction at
individual servings with a
a time. Place the next strip about 2 inches to the right of the
similar look.
first strip on the same diagonal. Use a metal ruler to help guide
• Create square mini cakes
and top them with a the edges of the strip straight. Repeat the same process to add
single square of lattice. a strip to the bottom left side of the first strip.
• Place the lattice strips
5. With the first three strips done, it’s time to work in the other
so that the points of the
direction. Repeat the same process, but start with the opposite
square are opposite the
top corner.
corners of the top of the
mini cake. 6. The process remains the same for all three tiers. Always
• Top the cake with a single start in the same corner and in the same direction so that your
handmade gum paste lattice appears uniform and clean. While the top tier requires
flower, or decorate it
three strips in each direction, the bottom two tiers will each
with simpler fondant
need four strips in both directions.
blossoms, like ribbon
roses. In the mini cake
To apply t he flower s and le aves
shown on p. 123, I used
N o t e : For smaller flowers like sweet peas, creating a spray of a few
three tiny five-petal
flowers can be very pretty and also makes them easier to apply and
fondant blossoms and a
remove. I’ve used a single sweet pea along side the two clematis on the
small green leaf.
top right corner of the first tier and another at the lower left corner of
the first tier. I placed a spray of three sweet peas in the middle of the
left hand edge on the second tier, and a spray of four at the top right
corner of the bottom tier. But you can be creative when determining
how many you want to use.
124 F L O R A L C R E AT I O N S
2. To add the flowers to the cake, insert a plastic straw into
the cake where the flowers will go. Cut the straw to match
the length of the flowers’ wires—you don’t want the wires to
touch the cake. Insert the straw into the cake where you want
the flowers to go. Then arrange the wires of your flowers
inside the straw. Placing the wires into the straw also makes
it easy to remove the unit as a whole before slicing and
serving the cake.
3. If you do not want to insert the flowers into the cake, you
can use tweezers to gently coil the flower stem behind the
flower. If the stem is too thick to curl, trim it very short behind
the flower. Pipe a dollop of buttercream (or place a fondant ball
where you want your flower to go) and insert your stem into
that. Floral wires are obviously inedible, so be sure to let the
person cutting the cake know to remove them before serving.
F L O R A L C R E AT I O N S 125
p t E
h a r
c
Fabric, Bows
& Buttons
fabrIc aND foNDaNt arE So SImIlar IN thE way that thEy
move and fold that it makes sense that one would inspire the other! The
and bows. Dresses are an obvious source of inspiration, but also look to
• All of the cakes in this book • Use a brush of water to adhere • In warmer months, working in an
are made up of four cake layers fondant. Heavier pieces may air-conditioned room is best.
(baked in two pans and split in require using piping gel, butter- Finished cakes should be stored
half), unless otherwise instructed. cream, or royal icing. in the fridge overnight, or at
room temperature if being
served that day.
Vintage Fabric
DESIGNS
inspired by a 1940s wedding theme, the cake's pleats, mismatched button cascade,
and layered bow topper were created to reflect the bride's love of all things vintage.
Although created for a wedding, this cake would work well for a bridal or baby shower.
To decor at e t he c ake
1. Cover the cakes with 6 pounds of ivory fondant using the
method on p. 22, and dowel and stack the cakes according to
the directions on p. 26.
FA B R I C , B O W S & B U T TO N S 129
rolling over it with a rolling pin. Peel the mat away, and from
the textured fondant, cut ribbons in the following dimensions:
• 2 ribbons that are 5 inches long by 2 inches wide
• 1 ribbon that is 4 inches long by 2 inches wide
• 2 ribbons that are 4 inches long by 1 inch wide
• 1 ribbon that is 11⁄2 inches long by 1 inch wide
Figure 1
Place the loops on a parchment-paper-lined cookie sheet to
set for 10 to 20 minutes. You will be using them while they are
still soft and pliable, so make them on the same day you plan
to decorate the cake. Lay them flat to dry—not open on their
sides like a package bow.
6. Apply one of the longest khaki loops to the left of the ivory
one using the same technique. Layer it so that the tip of the
khaki loop overlaps the tip of the ivory loop ever so slightly.
The top of the khaki loop should sit a little lower than the top
Figure 3 of the ivory loop. Place the next two ivory loops just below the
first two loops in the same direction (see Figure 1).
DESIGNS
amount) of ivory fondant so that it’s 1⁄4 inch thick.
Make it or fake it!
To finish the center of the loop, cut the fondant into
1⁄2-inch-wide strips and create a ruffle according to the
Candy button cupcake toppers are quick
and easy to create. Use round candies without a
instructions on p. 42. There should be buttercream still glossy finish (like Smarties® or Necco® wafers) and
exposed from applying the loops; use that to secure the draw buttonhole dots in the center using a
food-color marker. If you’d like, add swirly
ruffle. Use a ball tool to press the ruffle into the center
lines or stripes to embellish the candies.
of the bow. Pipe a tiny pearl of buttercream into the
center of the ruffle, and finish it with one of the buttons.
11. Bring each long side of the fondant rectangle toward the
middle and curve it under, like a scroll, while keeping the side
that’s facing down flat. The edges of the rectangle should touch
the inner edges of the fondant tube. There will be an open
seam on the back side.
12. On the bottom tier, lightly brush a bit of water on the area
where the first pleat will go. Place the pleat with the seam side
against the cake and the flat side out. Press the center of the
Smaller
pleat against the cake, so that the top and bottom of the pleat
retain the open shape. Insert the blade of a small metal spatula Shindigs
into the top opening of the pleat loop, and press it against the • F or a vintage look on
back seam to further secure the pleat to the cake. a smaller scale, add
fondant buttons in
13. Repeat the process around the cake, lining up each pleat
different shapes and
edge so that it appears to be one large pleated piece of fabric.
sizes to the tops of
14. To finish the bottom tier, roll out ivory fondant to 1⁄8 inch cupcakes.
thick. Use a sharp knife and a ruler (or an accordion cutter) to • Or, for a show-stopping
individual dessert,
cut a 1⁄2-inch-wide strip that is approximately 32 inches long.
create small square mini
Apply the strip around the center of the pleated tier; secure it
cakes, and run a ruffle
with water if needed.
across the top. Finish
15. Finish the cake with the buttons. Pipe a small pearl of with fondant ribbon and
buttercream onto the back of each button and then press buttons for a look that’s
them onto the cake so they cascade from the bow down to the similar to the bottom tier.
ruffles at a diagonal. Add 1⁄2-inch buttons to the ivory strip
around the pleated tier. Place a few edible pearls between the
cascading buttons to finish the design.
FA B R I C , B O W S & B U T TO N S 131
Victorian Elegance
DESIGNS
if you haven't noticed, I love a good bow. They’re simple to create and make quite
an impression. If left on my own, I'd probably put one on every cake! This cake design
is a celebration of classic ribbons and bows. The frames and silhouette add a vintage
Victorian feel. As is, this cake is a beautiful birthday cake for a teen (or younger) girl.
Change the colors to a pastel palette, and it would fit right in at a baby shower.
5. Brush the heart with the luster dust. Apply the heart just
below the center of the bow. Use a small amount of water to
adhere it if needed. Use the food-color marker to draw a tiny
black line between the heart and the bow center. This gives the
illusion that the heart is a little charm hanging from the bow.
continued
FA B R I C , B O W S & B U T TO N S 133
to decor at e t he cent er t ier
Smaller 6. Roll out 1⁄2 pound of black fondant to 1⁄8 inch thick. Roll it
large enough to cut two 5-inch-long by 2-inch-wide ribbons,
Shindigs and one 3-inch-long by 2-inch-wide ribbon.
• B ake matching cupcakes
7. Apply the shortest ribbon to the center front of the middle
in bright pink wrappers,
tier so that it starts at the base of the top tier and hangs over
top them with Swiss
the top edge of the middle tier. Center it just below the bow
meringue buttercream,
and heart.
and finish them with
black fondant bows. 8. Apply the longer ribbons to the left and right sides of the
• For something a little middle ribbon about 2 inches away from it. Start at the base
fancier, create oval-
of the top tier and go down.
shaped mini cakes, cover
them in pink fondant, and 9. Make the frame centers by rolling out a quarter of the white
finish them with a black fondant to 1⁄8 inch thick, and cut one 4-inch oval and two
ribbon with a frame on 2-inch ovals. Apply the large oval so that it touches the edge
top. Inside the frame you of the center black ribbon. Apply the two smaller ovals so that
can put the birthday girl’s they sit at the ends of the two black side ribbons.
silhouette, initials, or age.
10. If you are using silicone frame molds, create the frames
using black fondant. For molding instructions, see p. 44. Make
one large 4-inch-long frame for the center. Make two 2-inch-
long side frames. Brush a thin layer of water onto the backs of
the frames and apply them around the white ovals, overlapping
the black ribbon.
11. If you are not using frame molds, make frames by rolling out
black fondant to 1⁄4 inch thick. Cut strips that are long enough
to frame the ovals and no more than 1⁄8 inch wide. Place them
around the ovals. Create the top flourish of the frame by using
an upside-down heart. Use a texture mat or a knitting needle
to add details to the frame. Be as creative as you like.
12. Combine about 1⁄2 tsp. luster dust with a few drops of
vodka or clear extract to create a fluid paint. Brush the gold
luster paint over the black frames, being careful not to get the
gold onto the ivory or pink. Only paint on one thin layer of the
gold paint to achieve a metallic patina.
N o t e : If you get gold anywhere you don’t want it, wipe the spot
away using a cotton swab dipped in vodka.
20. To finish the cake, apply the pearls to the bottom edges of
the top and middle tiers. (If you’re making your own pearls
rather than using premade, they should be about the size of a
large pea.)
FA B R I C , B O W S & B U T TO N S 135
Toile
I love a wedding gown with an unexpected twist. This cake was inspired by a
gorgeous white wedding gown that had an underskirt of pink toile. Tiny ribbons pulled
the edges of the skirt up just a hint, so that when the bride walked there were little
flashes of pink patterned fabric showing from underneath. This cake design can work
well with any wedding theme—just change the color of the flowers or use a different
pattern. It would also fit right in at an elegant bridal or baby shower tea.
136 fa b r i c , b o w s & b u t to n s
DESIGNS
5. If you are using a printed image of a flower, hold the image
Smaller up against the side of the cake and trace the outline of the
Shindigs flower onto the fondant with a knitting needle. Apply firm but
gentle pressure so that it marks the surface of the cake but
To create tea-party-worthy doesn’t pierce the paper or fondant. Do this around the tier,
cupcake toppers, use the but be careful not to go above the drape line.
same technique to stamp
or paint a pattern on a flat 6. Trace over the lines with a paintbrush dipped in pink gel color.
piece of fondant. Note: Once the floral pattern is complete, create the ribbons before
• Use round cutters to cut adding the draping so that the floral pattern has time to dry.
away cupcake-topper-
sized disks. Allow the 7. Roll out half of the remaining white fondant to 1⁄8 inch thick
disks to dry before and follow the ribbon instructions on p. 39 to create ten strips
placing them on the that are 12 inches long by 1⁄4 inch wide and 1⁄4 inch thick.
cupcakes.
• The tiny bows from this 8. Roll up the ribbon into a spool and place the end of it at the
cake would also make point where the two drapes will meet. Uncoil it up the side of
adorable toppers on the cake to the middle of the top tier. Press the ribbon so it lies
cupcakes that were flat against the side of the middle and top tier. If necessary, use
baked in pink wrappers a small amount of water to help it adhere and a metal ruler to
and frosted with white gently guide the line straight. Unroll all the strips around the
buttercream. cake in the same manner, allowing the ends to overlap in the
middle of the top tier.
9. To cut away the ends of the ribbons on top of the cake, press
a 3-inch round cutter gently into the top of the cake, but not
so hard that it goes through the layer of fondant covering the
cake. Roll out a 1⁄4-inch-thick piece of white fondant and cut
out a 3-inch circle; place it on top of the cake to fill in where
you trimmed the ribbon ends away.
11. Finish the cake by creating the tiny bows that sit in
between each drape. Roll out the leftover white fondant, and
follow the instructions for the bow technique on p. 40. The
ribbon should be as thick as the ribbon already on the cake:
1⁄4 inch wide by 1 inch long for each bow loop. The finished
138 fa b r i c , b o w s & b u t to n s
Ribbon Loop Cascade
DESIGNS
I love to take traditional elements and use them in new ways. In floral arranging,
ribbon loops are sometimes attached to wires and inserted into bouquets. Cakes are
commonly decorated with cascades of flowers, so I thought why not create a cascade
of ribbon? This cake, done all in ivory, makes for a stunning, sculptural wedding cake. If
desired, color could be subtly added to the ribbon loops in pale shades, or you can create
an ombre effect by arranging the ribbon loops with the darker shades toward the bottom
and lighter shades toward the top. To take the cake in a completely different direction,
use brightly colored ribbon loops for a fun, present-inspired birthday cake.
FA B R I C , B O W S & B U T TO N S 139
To decor at e t he c ake
1. Cover the cakes with the remaining 6 pounds of ivory
Smaller
fondant using the method on p. 22, and dowel and stack the
cakes according to the directions on p. 26. Make sure your tiers Shindigs
are chilled all the way through (ideally overnight, or at least Creating drama on a large
3 hours) before decorating. This makes the loop-attaching cake can take as many as a
process easier. hundred ribbon loops. For
drama on a smaller scale,
2. To attach the ribbon loops, pipe a pearl-sized amount of
just create a few ribbon
buttercream onto the tip of the loop and press the loop onto loops and use them to
the right side of the bottom cake tier. Apply pressure on the tip fill the tops of cupcakes.
of the loop only. Try not to apply pressure to the open part of Bake the cupcakes in
the loop or it will break. white wrappers for a
monochromatic look, or use
3. Work your way up the right side of the cake. Place the loops
brightly colored wrappers
in different directions and use their natural shape to tuck them
and bows for a cheery set of
into each other. birthday cupcakes.
Make it better
When creating a cascade of anything on a cake,
start by making a thin triangle outline using the decorations
as a guide. Then go back and add more to either side of the
triangle to fill out the cascade. This does two things: It gives
you a starting shape to work from so that the cascade doesn’t
go wonky, and it ensures that you won’t run out
of decorations. Starting with a smaller shape
and adding to it helps you use the
decorations more efficiently.
FA B R I C , B O W S & B U T TO N S 141
Gentleman’s Cake
DESIGNS
Most cakes (especially the ones I design) have a decidedly feminine feel.
So I created this one for the gentlemen in our lives. The decorations are all inspired by
menswear details—from the bow ties on top to the giant French-cuff bottom tier. For
a more formal affair, switch out the brown and blue tones for black and white ones,
and mimic the details of a tux.
FA B R I C , B O W S & B U T TO N S 143
To make t he bow t ies
Smaller N o t e : Don’t feel obligated to use my specific textures for each bow
tie. The overall idea is to have three different colored bow ties with
Shindigs three different textures.
For cupcakes with a 4. Roll out the remaining pound of brown fondant large
masculine feel: enough to cut a strip that’s 19 inches long by 1 inch wide and
• Bake the cupcakes in 1⁄4inch thick; you should also have enough left over to cut
navy-, brown-, or white-
another ribbon for the bow. Before cutting the strip, texture
colored wrappers and
the fondant with a striped texture mat, or create freehand lines
create bow tie toppers
using a ball tool or knitting needle.
in various colors and
textures. 5. Roll up the brown strip into a spool and apply it around the
• If there’s no time for cake just below the upper edge of the top tier. Apply the ribbon
bows, cut fondant that
so the seam lands where you would like to place the bow tie. If
has been rolled and
necessary, brush on a small amount of water to help it adhere.
textured into circles to
create cupcake toppers 6. Make a bow tie from the same textured fondant following
with a fabric-like feel. the bow technique from p. 40. To create the loops, use ribbons
that are 2 inches wide and 5 inches long. Bow ties have a stiffer
appearance than tied ribbon bows, so keep the lines sharp.
7. Apply the bow tie to the cake at the ribbon seam while the
bow is still soft so that it lies flat against the cake. Do not apply
the bow after it has dried, or it will stick out too far from the
cake. To adhere it, brush on a small amount of water if needed.
Slide a small knife or metal spatula in between the bow loops,
and press the back of the bow against the cake to further
secure it.
DESIGNS
the bottom tier with a small amount of water to help adhere
the white fondant cuff. Start the seam so it lines up with the
navy bow on the top tier, and unroll the large white strip
around the bottom tier. Keep the strip in line with the bottom
edge of the cake, and unroll the white fondant all the way
around the cake, allowing the white fondant to overlap where
the strip started. Use a small sharp knife to trim away any
excess white fondant so that it’s even with the top of the tier.
Note: If using two strips of white fondant, start with one piece
and line up the edge with the navy blue bow tie. Unroll the piece of
fondant so the seam lands on the back of the cake. Start your next
strip where the first strip ends. Unroll across the front of the cake,
slightly overlapping where you started. Use a small sharp knife to
trim away any excess white fondant so that it’s even with the top of
the tier. Fill in the seam by following the instructions on p. 24.
11. To create a rounded edge on the cuff, use the knife to cut
away the top corner of the part of the fondant that overlaps
the seam. Gently use the knife to pull away the overlap so
that it sticks out from the side of the cake. Use your fingers to
smooth the edge where you cut the corner away.
12. Roll out the remaining navy blue fondant to 1⁄4 inch thick,
long enough to cut four strips that are 32 inches long by
1⁄4 inch wide. Again, it can be tricky to work with ribbons
13. Roll up one navy blue strip into a spool and apply it to the
bottom tier about 3⁄4 inch from the top edge. As you unroll
the strip, pull the coiled ribbon away and toward the surface
of the cake. Let the strip stick to the cake on its own instead
of pushing it on with your fingers. Work your way down the
tier, placing each strip 3⁄4 inch away from the previous one.
Use a metal ruler to help guide the lines straight as you apply
the strips. I find that when applying horizontal lines, the less I
handle the strips, the better.
Note: If you are cutting the navy strips in half, start the strips so
that the seams line up with the seam from the white strips. Fill in the
seams according to the directions on p. 24.
continued
FA B R I C , B O W S & B U T TO N S 145
To make t he cuff link
Variation 14. Roll out the leftover brown fondant to 1⁄4 inch thick, and
cut out a 2-inch circle. Take the 11⁄2-inch circle cutter and flip it
For a more formal affair, over to the rolled edge and gently press it onto the cut round of
stick to a black and white fondant to create a ridge. Using the cutter upside down on its
color scheme and mimic the rolled edge makes for a wider, more realistic border.
look of a tux.
• Decorate the white top 15. Apply the cuff link to the edge of the French cuff. Use a
tier with a single black small amount of water on back of the cuff link to help it stick.
bow tie.
16. Combine the luster dust with a few drops of vodka or clear
• To mimic a tuxedo shirt,
extract until it’s a paint-like consistency. Using a fine-tipped
finish the center tier with
vertical white ribbons and paintbrush, paint the cuff link with the bronze luster paint.
a row of black pearls in
the center of them.
• Compete the look by
finishing the bottom
tier with horizontal rows
of overlapping black
ribbons—just like a
cummerbund.
146 fa b r i c , b o w s & b u t to n s
Pearls
DESIGNS
Pearl-encrusted cakes are quickly becoming a modern wedding classic.
In this version of the encrusted pearl design, a shortened center tier becomes the
centerpiece, and I’ve used handmade fondant pearls and premade pearls for added
dimension. While timeless for a wedding, this design would work beautifully for a
milestone wedding anniversary celebration. Or, using the same encrusting technique,
switch out the pearls for rainbow sprinkles to create a fun and modern birthday cake.
To decor at e t he c ake
1. Cover the cakes with the remaining ivory fondant following
the method on p. 22, and dowel and stack them according to
the directions on p. 26.
continued
FA B R I C , B O W S & B U T TO N S 147
2. In a medium-sized mixing bowl, combine a quarter of the
2-mm, 4-mm, 6-mm pearls, and the hand-rolled pearls. Mix
Smaller
them together with your hands to combine. I start with a small
mix of pearls so that as I add them to the cake, I can add more Shindigs
or fewer of a size of pearl, depending on how the cake is coming Create pretty pearl-
along. It’s nice to keep some of the reserved pearls separate so encrusted cupcakes for
you can easily grab the size you need to fill in a space. smaller events or to serve
alongside the larger cake.
3. Place a turntable on a parchment-paper-lined cookie sheet
• For a better texture, I
and put the cake on the turntable. The cookie sheet will help suggest using pearls
catch any falling pearls as you apply them. made of fondant when
4. Apply the pearls in sections by the fistful. Start by brushing a topping cupcakes as
opposed to the crunchier
2- to 3-inch section of the 8-inch tier with a thin layer of piping
edible pearls.
gel. Scoop up a handful of the pearl mix and press it onto the
• For a pearl-covered look,
piping gel. Work in sections to fill in the rest of the 8-inch cake,
roll a frosted cupcake in a
including the top. bowl of pearls, or sprinkle
5. Brush the piping gel 1⁄4 inch up the 6-inch round cake and the pearls on for a more
apply pearls by the handful. Cover the top edge of the 10-inch airy look.
round with pearls in the same manner. Refill the pearl bowl
when needed.
7. To finish the cake, add a few single pearls that trail up and
down from the center tier. For these single pearls, brush Variation
the piping gel directly onto the pearl and use your fingers or For a birthday celebration:
tweezers to place them. You can create the same
Note: Because there so many pearls on the middle tier, I recommend design but substitute
removing the fondant from the tier before serving the slices. To do rainbow sprinkles for
so, gently peel it away to reveal the crumb coat underneath. It should the pearls.
come off easily in one piece.
FA B R I C , B O W S & B U T TO N S 149
p t E
h a r
c
Special
Occasions
havE cakE, wIll party! holIDayS aND SpEcIal occaSIoNS arE
a great excuse to create a festive cake. Many of the designs in this chapter
can easily be used for multiple occasions with just a few simple changes.
When baking for an occasion, get creative with your flavors and choose
• All of the cakes in this book • Use a brush of water to adhere • In warmer months, working in an
are made up of four cake layers fondant. Heavier pieces may air-conditioned room is best.
(baked in two pans and split in require using piping gel, butter- Finished cakes should be stored
half), unless otherwise instructed. cream, or royal icing. in the fridge overnight, or at
room temperature if being
served that day.
Monogram Trio
DESIGNS
I’m so lucky to be surrounded by creative people who are in the wedding
industry and who are so passionate about what they do. This cake trio was inspired
by some amazing ladies I know who create letterpress invitations. Letterpress is an
old style of relief printing that uses a printing press to print onto lush cotton-infused
paper. I found inspiration for the font templates online. You don’t have to use the same
fonts I do; just find enough variety to create a similar collage feel.
6. Apply the thin white circles to the middle of the dried silver
circles to create the typewriter key. The silver edges should
peek out from behind the white circle.
on pieces of fondant template, don’t follow the shape of the letter; instead, cut it
instead of gum paste. out square. You are creating paper versions of the gum paste
Because fondant is softer squares and rectangles that will go on your cake.
than gum paste, it’s
easier to eat. 2. Roll out about 1 ounce of gum paste to 1⁄8 inch thick. Place
• Fondant takes longer to one of the letter templates on top and trim the gum paste to
dry, so allow more drying create a square the same size as the template.
time between tracing the
3. With a knitting needle, trace the outline of the letter onto
letters onto the fondant
and writing on the the gum paste square. Apply enough pressure to mark the gum
fondant with the black paste, but not so much that you pierce the paper.
food-color marker. If
4. Lift off the paper template and trace over the indentations
you write on the fondant
with a black food-color marker.
while it’s still too soft, the
tip of the pen can pull on 5. Repeat with other fonts and letters to create one of each
the fondant. of the letter initials and one each of the full monogram
with ampersand. Set the completed gum paste squares on a
parchment-paper-lined cookie sheet.
To decor at e t he c ake
1. Cover the cakes with white fondant following the method on
p. 22. Dowel and stack one of the 6-inch round cakes onto the
8-inch round cake according to the directions on p. 26.
DESIGNS
Creating a cake for someone is truly a meaningful gift, and the variations on
present cake designs are endless—change the colors and these cakes can be created for
any occasion, season, or celebration. I always suggest this style cake to people who want
a special cake but aren’t sure of their design direction.
The presents in this project would work beautifully on a winter party dessert buffet.
Serve them alongside glittery white cake pops (similar to the pops I created while
competing on the Food Networks’ show Sweet Genius) to complete the wintery look. The
pops are reminiscent of snowballs, while the sparkles and sugar pearls evoke the feeling
of fresh fallen snow.
1 dozen unfinished cake pops (see 4. Use a sharp knife or accordion cutter to cut seven strips that
instructions on p. 17)
are 6 inches long by 1 inch wide, five strips that are 6 inches
12-ounce bag white candy melts
long by 1 inch wide, and three strips that are 2 inches long by
Glass filled with premade edible pearls 1 inch wide.
Small microwave-safe bowl
White disco dust 5. Use the ribbon loop technique for the bow tutorial on p. 40
Block of Styrofoam
to turn all the strips into loops. When making the loops, keep
Parchment-paper-lined cookie sheet
the white side out. Set them to dry on their sides with the loop
open on a parchment-paper-lined cookie sheet.
continued
Smaller and trim the other end on a diagonal to look like the cut
tails of a ribbon. Place them on the parchment-paper-lined
Shindigs sheet to dry.
The present and bow 7. Roll out 1⁄2 pound of the remaining white fondant to
techniques used on these 1⁄8inch thick, and cut circles from it using the 1⁄4-inch and
cakes work perfectly on
2-inch round cutters. Randomly apply the circles to the cake.
cakes of all sizes.
• For smaller parties, you 8. When your bow loops are dry, begin the bow assembly by
can create present mini piping a small mound of buttercream (about half the size of a
cakes for each guest. golf ball) on the center of the top of your cake.
• Either bow technique
can be used to dress up 9. Begin with the longest ribbon loops and stick the pointed
cupcakes baked in pale end of each loop into the buttercream mound. Lay them flat
blue, white, or silver against the cake so that the open part of the loop shows to the
wrappers. side. Place about seven loops in a circle to form the bottom
• Cake pops are always a layer of the bow.
hit at any size gathering.
10. Pipe another smaller mound (size of a grape) in the center
of the first ribbon loop layer. Arrange the five shorter strips in
the same manner as the first row.
11. Fill in the top of the bow with the three shortest strips,
using buttercream to secure them where needed.
12. Slide the ribbon ends in between the bow rows wherever
you feel they look best.
5. Cut two more ribbons that are 4 inches long by 2 inches wide
and 1⁄8 inch thick. Pinch one end of each ribbon, and trim the
other end into an upside down V, like a cut ribbon tail.
6. Place the pinched end on the center top of the cake. Lay one
ribbon tail so that it rests between two of the ribbons that are
wrapped around the cake. Allow it to bend and stand away
from the cake at some points. Repeat on the other side using
the other ribbon tail.
8. Set the bow on top of the cake so that the bow covers where
the ribbon tails meet. The opening of the loop should face up,
not out.
2. Dip a cake pop into the melted candy and gently tap the stick
on the side of the bowl to shake off any excess.
DESIGNS
My two-year-old son is obsessed with animals. He happily points out every
dog, cat, or other furry creature to anyone who’s nearby. Animal-themed birthday cakes
are great for younger kids’ parties or for a party that doesn’t have a character theme.
It’s the perfect design for celebrations where both kids and adults are present. Bake the
cake in a sophisticated flavor combo for the adults and make the cupcakes in various
kid-pleasing flavors. Let them pick their favorite.
Smaller 1. Following the directions on p. 22, cover the 6-inch cake using
white fondant and the 10-inch cake using bright blue fondant.
Shindigs Dowel and stack them according to the directions on p. 26.
For a similar look, on a 2. To decorate the top tier, roll out 1⁄2 pound of the red fondant
smaller scale:
to 1⁄8 inch thick. Use a sharp knife and ruler (or an accordion
• Leave out the tiered
cutter) to cut a strip that’s 19 inches long by 11⁄2 inches wide to
cake and make the doggy
make the collar.
cupcakes in a variety of
ear styles and colors. 3. Roll up the strip into a scroll and apply it to the top tier of
• Expand on the theme and the cake about 1⁄2 inch down from the top edge. Brush on a
make tiny dog bones or small amount of water to help it adhere, if necessary. Use the
dog bowls to top some of
edge of a ruler to guide the strip straight. Run the docking tool
the cupcakes, too.
along the top and bottom edges of the red strip to create the
stitching lines.
4. Roll out 1 pound of the light brown fondant to 1⁄8 inch thick,
and use a small sharp knife to cut freehand spots ranging in
size from 2 to 4 inches in diameter. Let the spots go wavy and
try not to make them perfectly circular. Apply the brown spots
randomly over the top tier.
5. To make the dog tag, roll out the gray fondant to 1⁄8 inch
thick. Cut a 11⁄2-inch circle using the round cutter. Apply
the circle to the front of the cake so that it overlaps a third
of the red strip.
DESIGNS
of the gray circle just inside the top edge. To create the ring
Variations
that attaches the tag to the collar, roll a grape-sized amount of
black fondant into a thin rope that’s about the thickness of a The variations on this
piece of yarn. Trim a section from the rope that’s about 1⁄2 inch cake theme are seemingly
long. Insert one end of the rope into the small circle at the top endless and equally
of the gray circle. Attach the other end to the red strip. adorable!
Jungle theme: Finish the
7. Use a black food-color marker to write an initial, name, or cake tiers in an animal print
message onto the dog tag. If using a letter cutter, roll a grape- or banana leaf patterns,
sized amount of the black fondant to 1⁄8 inch thick, and cut then top the cupcakes with
out the letter. Secure it to the dog tag using a small amount of zebra, elephant, giraffe, and
water, if needed. monkey ears.
Springtime celebration:
To decor at e t he bottom t ier Bake the cupcakes in pink
8. To create the doghouses, choose a colored fondant (yellow, and white wrappers and
decorate the cake tiers
red, green, or orange) and roll it out to 1⁄8 inch thick. Cut a
with long grasses in varying
rectangle that’s between 3 and 4 inches long and 21⁄2 to
shades of green. Decorate
31⁄2 inches wide. At one end of the strip, trim the corners
each cupcake with bunny-
off at a diagonal to form the roof’s peak. Apply the house to ear tops and place them on
the cake with a little water, if needed. the cake.
9. Repeat Step 8 with each color, varying the heights and
widths of the houses. Make approximately nine houses. Apply
all of the houses before making the black fondant doghouse
details. Use the back of your knife or a metal ruler to score lines
about every 1⁄4 inch onto the houses to give the illusion
of siding.
10. To finish the houses, roll out the black fondant to 1⁄8 inch
thick. Cut out ovals, one for every dog house. Trim the bottom
of the oval flat, and apply it to a house to create the door.
Repeat for all of the houses.
12. To finish the cake, arrange the cupcakes on top of the cake.
The remaining cupcakes can be placed on the table around
the cake.
are even more effective. For these cupcakes, I used simple images to immediately let
guests know they have arrived at a fun fiesta!
f o r t h e c u p c a k es To make t he sombreros
1 dozen cupcakes baked in green, red, 1. Roll out half of the yellow fondant to slightly thicker than
or yellow wrappers and topped with 1⁄8 inch thick and use the 21⁄2-inch cutter to cut three circles
buttercream
1⁄ 2
pound each yellow, orange, green,
from the fondant.
and red fondant
2. Turn the plastic cups upside down and lightly rub the
Vegetable shortening
bottoms with vegetable shortening. Center and drape one
4 ounces each white, black, pink, and
brown fondant
circle over the bottom of each plastic cup, and use your fingers
Green and red food-color markers
to fold the edges over the sides of the cup to create the rim
of the sombrero. Allow them to set for 10 minutes before
21⁄2-inch round cutter
removing them from the cups. Place them rim side up on a
Three 9-ounce plastic cups (or any glass
with a 2-inch diameter bottom) parchment-paper-lined cookie sheet while you make the rest of
Parchment-paper-lined cookie sheet the sombrero.
11⁄2-inch and 1⁄4-inch five-petal 3. Roll a grape-sized piece of yellow fondant between your
blossom cutter
1⁄2-inch
hands to create a ball. Taper one end of the ball into a rounded
five-petal blossom cutter with
pointed petals point to create the top of the sombrero, and then flatten the
Cake-Making Tools (p. 10) other end by gently pressing it against the table. Set the top
of the sombrero into the center of one hat rim. Use a small
amount of water to adhere it if necessary. Repeat to create two
more hats.
4. Roll out about 2 ounces of white fondant to 1⁄4 inch and cut
from it strips that are 4 inches long and 1⁄4 inch wide. Pick up
one of the strips and wrap it around the base of the sombrero
center. Trim away any excess fondant. Use the green and red
food-color markers to draw stripes, zigzags, and dots onto the
white stripes. Repeat for the other sombreros.
Variation mustache just below the rim of the sombrero. The two rounded
ends should face in, and the curled ends should face out.
You can use the same idea to
create cupcake toppers for To make t he flower s
any holiday. 1. Roll out half of the orange fondant to 1⁄8 inch thick. Cut out
Halloween: Use the three flower shapes using the 11⁄2-inch five-petal blossom cutter.
sombrero technique to
create witches hats out of 2. Place the cut flowers in the center of a plastic egg mold to
black fondant. curl the edges. Allow them to dry for at least an hour.
New Year's Eve: Top hats are
3. Use your fingers to roll three tiny pearls of green fondant,
perfect for New Year’s Eve
cupcakes.
and place a pearl in the center of each flower. Secure them
Kentucky Derby: Bonnets using a small amount of water, if needed. Place each flower on
with flowers in pretty top of a frosted cupcake.
pastels would be a terrific
addition to a Kentucky To make t he c actus
Derby party. 1. Roll 2 ounces of the green fondant into a log that is 1⁄2 inch
in diameter and 6 inches long.
2. Cut two 2-inch sections from the log to start the body of the
cactus. Using your fingertips, round the top end of each cactus
body to form the top.
4. Adhere two of the flat ends of each 1-inch piece onto either
side of each cactus body to create the arms, and bend each arm
up. Use a knitting needle to score short, wavy lines into each
cactus to resemble the indentations in a real cactus.
To make t he mar ac a s
1. Roll a marble-sized piece of orange fondant between your
hands to create an oval shape for the maraca. Repeat to make
one more.
DESIGNS
I love tattoo art! But permanent body art is everlasting, So to enjoy the beauty
of this art form in a much less committed fashion, I created this classic tattoo-style
“Mom” heart cake. The banner across the heart can be changed to a name or set of
initials, which makes it a great Valentine’s or anniversary cake. There are many free
tattoo lettering templates on the Internet, so download your favorite one.
Smaller with the black food-color marker. This will give the design the
Shindigs
tattoo feel.
different toppers. two 2-inch-long and one 1-inch-long pieces from the rope.
Taper one end of the rope and curl the other for each of the
three pieces of rope. Place one of the longer curled ropes under
the rose cluster with the tapered end under the rose cluster and
the curl facing out. Place the shorter curled rope next to that
one so that the curl faces the opposite direction. Add the last
curl on the opposite side of the heart, just under the curve of
the heart. Brush on a small amount of water to apply the curls
if necessary.
DESIGNS
This cake is all girl and all fun, all the time! Bright colors, flowers, ruffles, glitter,
and animal print—I don’t think I could include any more girly details on this cake design
if I tried! Mini dress cakes look impressive but are deceptively simple to make. For a
tamer affair, like a bridal shower or tea, make the front dress cake in white like the bride
and the two cakes in the back in the colors of the bridesmaids’ dresses. The fondant
flowers can be created in the same colors that the bride and her bridal party will carry.
9. Make two orange and five pink ribbon roses following the
technique on p. 41; use a pea-sized amount of fondant for each.
Set three of the pink and one of the orange roses aside for the
other dress cakes. Place the remaining two pink roses so they are
one on top of the other in the center of the dress cake. Add the
remaining orange one in between them to the right. Secure with
a brush of piping gel. Place them so that they overlap the leaves.
13. Pinch one end of one of the reserved green leaves. Brush a
little piping gel onto the back of the leaf and place it toward the
right side where the bodice meets the dress. Add the remaining
yellow five-petal blossom to the base of the leaf to the right.
Secure the flower to the dress and a pearl to the center of the
flower with a brush of piping gel.
14. Apply two of the remaining pink ribbon roses and the
orange ribbon rose in a cluster to the bottom edge of the dress
toward the left side. Pinch the end of one of the remaining
green leaves and tuck it behind the cluster with a brush of
piping gel if needed. Set the dress aside.
16. Pinch the ends of the last two green leaves and then pinch
the ends together. Apply the leaves to the upper right hand
side of the bodice so that the unpinched ends stick out over
the edge. Add the last pink ribbon rose where the leaves are
pinched together. Set the dress aside.
19. Use the remaining yellow, orange, pink, and purple fondant
to create the cluster of flowers at the bottom of the base cake.
Make one 2-inch-diameter hot pink ribbon rose (see p. 41), and
two 1-inch-diameter orange ribbon roses to go on either side of
it. Use the mum technique on p. 110 to
create four purple mums. Place one on
either side of the orange ribbon roses. Tuck
in the remaining two to the right of the
pink ribbon rose above and below the
orange ribbon rose. Follow the fondant
flower technique from p. 37 to make two
small yellow five-petal blossoms. Place the
yellow flowers on the top and to the left of
the pink ribbon rose. Place a white pearl in
the center of each flower. When placing
flowers and the pearl centers, secure with a
brush of piping gel, if needed.
DESIGNS
Inspired by the bows and bunting that decorated parade routes in years past,
this cake’s muted tones of burgundy and navy add an elegant feel to what is typically a
casual holiday. The bunting technique in this design is extremely versatile. You can swap
in school colors to create bunting for a fun graduation cake or use primary colors to
create a cake with a circus feel.
Note: Work quickly and carefully with the layered fondant so that
you don’t warp or crack the star pattern.
8. Set the strips for the tail aside, and cover them with plastic
wrap to keep them from drying out. Turn the remaining strips
into ribbon loops according to the directions on p. 40. Let the
loops dry on a parchment-paper-lined cookie sheet as you did
for the star loops in Step 5.
9. Uncover the two tail strips and pinch them at one end as you
do when starting a bow. Cut an upside-down V from the other
end to create the ribbon tail.
10. Position the tails so that the pinched ends are about
halfway up from the bottom of the top cake tier and touching
each other. Drape the ends so that they hang over the top edge
of the middle tier. Brush a small amount of water on the back
of the tails to help them adhere.
12. Apply two more navy star loops, one on each side of the
first loop, using the technique described in Step 11. Apply the
largest striped loop opposite the first loop you placed on the
cake, without covering the tails (see Bow Figure 1).
or extract to create paint and paint the button with it. Pipe
a tiny pearl of buttercream into the center of the ruffle, and
push the button into the middle of the bow.
continued
4. Place the circle in front of you so that the area where the
wedge was cut is at the top. Slide a knitting needle under the
circle from the bottom toward the center. To create the center
ripple in the bunting, use the knitting needle to pull the
fondant up slightly, allowing the sides of the circle to drape
down (see Bunting Figure 2).
Bunting Figure 4
5. Repeat the rippled technique to the right of the center ripple
(see Bunting Figure 3). The top edge of where the wedge was
cut should now be close to horizontal. Repeat on the opposite
side (see Bunting Figure 4).
DESIGNS
create a crisp horizontal line.
Smaller
7. Apply the bunting to the cake along the top edge of the Shindigs
bottom tier. Brush the area of the cake with a little water or
If an Independence Day
piping gel. With one hand, gently position the bunting into
wedding isn’t part of your
place; with your other hand, press the flat portions of the
plans, you can still make
bunting against the cake to firmly adhere. Repeat this process
an elegant dessert to
all around the cake.
celebrate the day.
Note: Even though the bunting is a little on the heavy side, I prefer • You can create pretty
to use water or piping gel rather than buttercream so that the bunting bunting cupcake toppers.
lies directly against the surface of the cake. Bake the cupcakes in
wrappers that are red,
To make t he t wist ed rope white, and blue. Make the
1. Using your hands or an extruder, roll each color of the bunting circles but don’t
cut the wedges from the
remaining fondant into a 1⁄4-inch-thick rope that’s about
middle—leave the circle
32 inches long.
whole. Use a knitting
2. Lay the ropes next to each other and pinch them all together needle to lift the fondant
at both ends. Twist the ropes together starting at the ends, in places around the
working your way toward the center. circle to create ripples
around the edges.
3. Wrap the rope around the base of the bottom tier and brush • You can also make
on a small amount of water to adhere it, if needed. cupcake toppers using
the layered fondant
techniques from the bow.
Layer the fondant in the
same way, but instead of
creating ribbon loops, cut
circles from the layered
fondant and use them to
top frosted cupcakes.
Then, arrange the
cupcakes on a platter to
create a flag shape.
DESIGNS
This is a great cake to serve for a big game, but it’s also a great dessert at a summer
barbeque. The cake gives you plenty of servings for a big crowd, while the cupcakes
provide a convenient self-serve option.
6-inch round cake pan 5. Roll the docking tool about 1⁄4 inch inside the pennant edge
Cake-Making Tools (p. 10) and along both sides of the white strip to give it a “stitched” look.
1⁄4-inch, 1-inch, 2-inch, and 3-inch round
6. Write a message on the pennant with a food-color marker,
cutters
then lay the pennant across the paper tubes to dry. (The waves
Parchment-paper-line cookie sheet
of the pennant make it difficult to write on after it dries.) Set
1 sheet of parchment paper
the pennant aside.
Extruder (optional)
Paintbrush To make t he grill c ake
Foam craft brush 1. To make the indentation for the grill, place the 6-inch round
Five wooden dowels (for grill grates) cake pan on top of one of the 8-inch cakes.
Burlap texture mat
2. Use a small sharp knife to trace the outline of the cake pan
Piping gel
onto the cake. Remove the pan and cut through the first layer
14-inch square cake drum
continued of the cake, following the outline of the 6-inch round circle.
Remove the circle of cake and discard.
continued
6. Place the strips for the legs by adhering the top of the strip
just above where the gray and white cakes meet. The legs
should be placed about 3 inches apart from one another and
tilt slightly from the center out. Where the strips connect to
the “grill,” gently mark the center of the strip with the 1⁄4-inch
round cutter, and use a ball tool to make a small indentation in
the center of the circle.
Note: The base of the spatula can be made ahead of time and stored
until you make the cake.
10. Gather the remaining gray fondant and using your hands
or an extruder, roll a rope that’s 1⁄4 inch in diameter and a little
longer than 20 inches.
11. Pinch off 1 inch of the rope. Brush a small amount of water
in the center of the hole at the end of the spatula handle.
Place one end of the small rope in the hole, attaching it to the
cake. Bend the rest of it up to create the hook that the spatula
hangs on.
13. Use a foam craft brush and black gel food color to paint the
wooden dowels that will be used for the grill grate, then set
them on parchment paper to dry.
14. Before adding the grill grate, pour the black sprinkles into
the cut-out portion of the cake. This is the “charcoal.”
15. To form the grill grate, press one end of the dowel inside
the inner wall of the cut-out part of the cake. Push the other
end of the dowel into the opposite wall and slide the dowel
slightly so that it’s even on both sides. Continue with two more
dowels on either side.
16. Add the wheels to the grill by rolling out the black fondant
to about 1⁄4 inch thick. Cut out two circles with the 3-inch
round cutter. Apply the circles to the base of the grill legs. Use
the 1-inch and 1⁄4-inch round cutters to make marks in the
center of each wheel. Use a ball tool to make an indentation in
the center of each wheel.
Smaller each piece in your hands to create a log, and round each end
with your fingers. Bend the log slightly in the center to look
Shindigs like a hot dog. Place the dogs on the grill as well.
For a more casual event or 19. Use a small paintbrush and black gel food color to brush
an event requiring fewer
“grill marks” on the burgers and hot dogs.
servings, make only the
condiment, ketchup, and To make the checkerboard cake board
mustard cupcakes. You can 20. To make the checkerboard cake board, roll out the red
also create smaller banners fondant and the remaining white fondant to 1⁄8 inch thick. Use
to use as cupcake toppers, a sharp knife and ruler or an accordion cutter to cut both pieces
and place them on top of of fondant into 2-inch squares. Brush the surface of the board
cupcakes that were baked
sparingly with piping gel so that the checkerboard pieces will stick.
in wrappers that match a
team’s colors. 21. Start in one corner of the square cake drum and place a
white square so that it’s flush with both sides. Place the red
square next to it. Continue alternating red and white squares
until you reach the end of the board. Trim the last piece at the
other edge of the board.
22. Start the next row but place the red square first; alternate
the square colors across the rest of the board until it is covered.
24. Once the cake is placed on the board, you can finish the
spatula by applying the base to the end of the handle. Brush
the cake with a small amount of water to adhere if necessary.
9. Roll out a small piece of red fondant to 1⁄4 inch thick. Cut a
1-inch circle, and place it on top of the covered mini cupcake.
rECIPES
p t e
h a r
c
Bake It!
great cakes start from the inside out! the taste of the
cake should impress just as much as its design. I’ve developed my recipes
chef. The cakes taste great and their texture is perfect for stacking and
decorating—you simply won’t get the same taste or form from a box mix.
The key to avoiding a baking disaster is reading the instructions all the
way through first. This will save you from doing something you really
the process more efficient. Pay close attention to time and temperature
always use the proper tools for the job (see the “Better Baking Tools”
section and sidebars in Chapter 1). If you aren’t in the mood to bake, you
and uses oil as the fat. The secret to this cake is to divide the eggs, whip the whites, and
fold them into the batter to lighten it. A true chiffon cake is made with only oil, but the
flavor of butter just can’t be beat, so here I combine the two. The color of the cake is not
quite “white” and not quite “yellow,” but trust that it is 100% delicious!
One of the many reasons I love this recipe is that it can be made without a mixer (that
is, if you don’t mind using a bit of elbow grease to get those egg whites whipped). I also
love it because the flavor is so easy to vary by adding just a few ingredients. Some of my
favorite variations include blueberry lemon, ginger, and orange clove.
Cooking spray 1. Position a rack in the center of the oven and heat the oven
21⁄2 cups cake flour; more for the pans to 350°F. Spray two 8-inch round pans with cooking spray and
11⁄2 cups granulated sugar flour them.
11⁄4 tsp. baking powder
2. In a large bowl, combine the cake flour, sugar, baking
1⁄ 4 tsp. baking soda
powder, baking soda, and salt. Whisk to combine.
1 tsp. kosher salt
6 large egg yolks 3. In a medium bowl, whisk together the egg yolks, melted
4 ounces (1 stick) unsalted butter, butter, vegetable oil, and vanilla extract. Once combined, whisk
melted and cooled slightly in the buttermilk. (The buttermilk goes in last so that it doesn’t
2 Tbs. vegetable oil cause the melted butter to coagulate and create lumps.)
2 tsp. pure vanilla extract
4. In the bowl of a stand mixer fitted with the whisk attachment
1 cup buttermilk
(or in a large bowl using an electric hand mixer or a hand-held
3 large egg whites
whisk), whisk the egg whites on medium-high speed until stiff
peaks form, 5 to 7 minutes.
6. Using the spatula, gently fold the egg whites into the cake
batter in three batches. Take care not to deflate the egg whites
or overmix the batter.
Orange-Clove
Chiffon Cake
Before folding in the egg
whites, stir in 2 Tbs. orange
zest (from about 1 orange)
and 1⁄2 tsp. ground cloves.
B AKE IT ! 193
Devil’s Food Cake
Devil’s food cake was one of the first cake recipes I learned as a pastry chef.
It’s a great go-to recipe for birthday cakes and cupcakes, and the flavor appeals to
adults and kids alike. Pair it with vanilla buttercream for a classic chocolate/vanilla
combination, or layer in a salted caramel filling or blackberry cabernet buttercream for
a more sophisticated flavor profile. For this recipe, the key ingredient is obviously the
cocoa powder, so, as always, use the best quality you can find. Dutch-processed cocoa
will yield the best results. I also prefer dark brown sugar, which provides a more complex
sweetness than light brown sugar.
M a k e s t w o 8 - i n c h r o u n d c a k e s o r 2 d o z e n c u p ca k e s
Cooking spray 1. Position a rack in the center of the oven and heat the oven
4 cups unbleached all-purpose flour; to 350°F. Spray two 8-inch round pans with cooking spray and
more for the pans
flour them. (If making cupcakes, line 24 standard-sized muffin
8 ounces (2 sticks) unsalted butter, cups with paper liners.)
softened
21⁄2 cups dark brown sugar 2. In the bowl of a stand mixer fitted with the paddle
11⁄2 cups granulated sugar attachment (or in a large bowl using an electric hand mixer),
8 large eggs beat the butter, dark brown sugar, and granulated sugar
11⁄2 cups unsweetened cocoa powder, together at medium speed until fluffy and lighter in color,
preferably Dutch processed stopping to scrape down the sides of the bowl with a rubber
1 cup whole milk spatula to make sure there are no butter lumps, about
2 tsp. baking soda 5 minutes.
2 tsp. kosher salt
3. Add the eggs one at a time until completely combined.
Devil's Food Cake with Chocolate Ganache and Peanut Butter Frosting
B AKE IT ! 195
Pumpkin Spice Cake
Fall is a terrific time for baking, since there are so many inspiring seasonal
flavors to choose from. I introduced this cake to my clients a few years ago as an
alternative to traditional carrot cake. It has a nice structure but stays super moist,
making it a great choice for decorating. Pair it with cream cheese frosting for a sweet-
tangy flavor combo.
Cooking spray 1. Position a rack in the center of the oven and heat the oven
3 cups cake flour; more for the pans to 350°F. Spray two 8-inch round pans with cooking spray and
2 tsp. baking powder flour them.
1 tsp. baking soda
2. In a large bowl, combine the cake flour, baking powder,
11⁄2 tsp. ground cinnamon
baking soda, cinnamon, ginger, salt, allspice, and cloves. Whisk
1 tsp. ground ginger
to combine.
1⁄ 2 tsp. kosher salt
1⁄ 4 tsp. ground allspice 3. In a separate medium bowl, whisk together the eggs, sugar,
1⁄ 8 tsp. ground cloves pumpkin purée, vegetable oil, and vanilla extract.
4 large eggs 4. Pour the wet mixture into the dry ingredients and whisk
2 cups granulated sugar until combined. If the batter becomes too thick to whisk,
One 15-ounce can pure pumpkin purée switch to a rubber spatula. Stir until the flour is completely
1 cup vegetable oil incorporated.
1 tsp. pure vanilla extract
5. Divide the batter evenly between the prepared pans.
recipes
Surprise your guests (and yourself) with this deliciously different cake; it’s
lovely as a layered cake on its own or with just a dusting of powdered sugar. Hazelnut
paste is a specialty ingredient that’s available in high-end supermarkets and online (note
that hazelnuts are sometimes called filberts, so be on the lookout for filbert paste as
well). If you can’t find it, this recipe also works well with any nut butter or paste. If you
use peanut butter, however, be sure to use a low- or no-sugar-added natural version.
Cooking spray 1. Position a rack in the center of the oven and heat the oven
1 cup cake flour; more for the pans to 350°F. Spray two 8-inch round pans with cooking spray and
8 ounces (2 sticks) unsalted butter, flour them.
softened
1 cup granulated sugar 2. In the bowl of a stand mixer fitted with the paddle
1 cup hazelnut paste attachment (or in a large bowl using an electric hand mixer),
6 large eggs
beat together the butter, sugar, and hazelnut paste on medium
1 tsp. pure vanilla extract
speed, stopping occasionally to scrape down the sides of the
1⁄ 2 bowl, until completely combined, 5 to 7 minutes.
tsp. kosher salt
1 tsp. baking powder 3. With the mixer still running on medium, add the eggs one at
a time, waiting until each egg is incorporated before adding the
next. Add the vanilla extract.
frosting of choice. It’s silky, smooth, and, unlike some other types of buttercream,
doesn’t leave a greasy or gritty feeling in your mouth. (Because the sugar is dissolved
before adding, it won’t form clumps and create an unpleasant texture.) SMBC is a great
choice for filling decorated and stacked cakes because it’s creamy and delicious, yet
it’s very stable and holds its shape. SMBC also retains its color well in warmer weather,
as opposed to American-style buttercream, which can start to yellow. Finally, this
buttercream pipes beautifully and works well as a base when you’re adding fondant
decorations onto cakes.
1 cup granulated sugar N o t e : You may substitute pasteurized egg whites for raw egg
1⁄ 2cup large egg whites (from about whites. If you do, warm them in the microwave for a few seconds
4 large eggs) or 1⁄2 cup of pasteurized before using them. The meringue will not get as fluffy, but it doesn’t
egg whites
have a noticeable effect on the final product.
1⁄ 4 tsp. kosher salt
1 pound (4 sticks) cold unsalted butter, 1. In a heatproof bowl large enough to fit on top of your
cut into small cubes saucepan, whisk together the sugar, egg whites, and salt.
1 Tbs. pure vanilla extract
2. In a 2-quart saucepan, bring 4 cups of water to a simmer
over medium-high heat. Set the bowl over the simmering water
(don’t let the bowl touch the water) and heat the mixture,
whisking occasionally, until the mixture registers 160°F on
an instant-read thermometer, 10 to 12 minutes. If using
pasteurized egg whites, you don’t need to bring the mixture up
to 160°F; just heat the mixture until it is warm to the touch.
3. Pour the egg white mixture into the bowl of a stand mixer
fitted with the whisk attachment (or a large bowl if using an
electric hand mixer). On medium-high speed, beat the egg white
mixture until it resembles a white, fluffy cloud, 8 to 10 minutes.
4. Lower the mixer speed to medium low and add the butter, a
few cubes at a time. The mixture may begin to appear curdled,
Vanilla Chiffon Cake with Blackberry
but this is okay; keep the mixer running until the buttercream
Cabernet Buttercream
cubed, unsalted butter, and 11⁄2 tsp. kosher salt saucepan. Cook over medium heat until thickened
in a heavy-duty 4-quart saucepan. Cook over and reduced by a third, about 20 minutes. The
medium heat until golden brown and bubbling, 8 to mixture should have the consistency of maple
10 minutes. Pour the mixture onto the prepared syrup. Strain through a fine sieve and let the
pan, spread it out with a heatproof spatula, and let syrup cool completely. Stir 1⁄4 cup of the syrup
it cool completely, until the toffee is hard and cool into every 2 cups of Vanilla SMBC. Refrigerate
to the touch, at least 1 hour. Then turn the toffee the remaining syrup in an airtight container for
out onto a cutting board and chop it into small up to a week, or freeze it for up to 3 months.
pieces with a chef’s knife. Add 1⁄2 cup of chopped
toffee to every 2 cups of the Vanilla SMBC. Store Chocolate Buttercream
the remaining toffee in an airtight container at Melt 1⁄2 cup chopped 60% dark chocolate in
room temperature for up to 2 weeks. a microwave-safe bowl on high for 45-second
intervals, stirring between each interval,
Wildflower Honey Buttercream until melted. Set the chocolate aside, stirring
Substitute 1⁄2 cup of high-quality wildflower occasionally, until cool to the touch, about
honey for 1⁄2 cup of the granulated sugar in the 20 minutes. Fold the chocolate into 2 cups of
Vanilla SMBC recipe. Vanilla SMBC using a rubber spatula.
that completely blew my mind. Where had this magical, three-ingredient wonder been all
my life? And why didn’t everyone know about it?
Despite its simplicity, ganache is incredibly versatile, since it’s easily used as sauce,
filling, or frosting. Chocolate is the star of this show, so use the best quality you can get
your hands on. Most supermarkets now have a decent chocolate selection in the candy or
baking aisle. Choose wrapped, bar-style chocolate for best results, and avoid chips (they
contain an ingredient that helps them keep their shape, so they don’t melt well). This
®
recipe also calls for Lyle’s Golden Syrup , a pure sugar cane syrup that’s available at
most supermarkets and specialty stores. It’s worth taking the time to find, since a little
goes a long way. The flavor of corn syrup pales in comparison, but will do in a pinch. Both
syrups help to give the ganache a glossy sheen when set.
3 cups chopped dark chocolate (this 1. Combine the chocolate and syrup in a medium
recipe works with 50% cocao or higher;
I prefer 72% cocao for flavor)
heatproof bowl.
2 Tbs. Lyle’s Golden Syrup or 2. In a 2-quart saucepan, bring the cream to a boil over
light corn syrup
medium-high heat.
2 cups heavy cream
3. Remove from the heat, and pour the cream over the
chocolate and syrup.
Variations
The silky smoothness of ganache relies on a fine beautifully in ganache recipes—the method
balance of fats and solids. Dark, milk, and white is the same—but the heavy cream must be
chocolates all have different ratios of each. adjusted so that you don’t end up with a soupy
Because of this, you can’t simply substitute one mess.
chocolate for another in any ganache recipe.
The percentage numbers on chocolate tell you
Milk Chocolate Ganache
what percentage of the chocolate is made up of
Use 11⁄4 cups heavy cream.
cocoa solids. Dark chocolate has a percentage
of 35% or higher. Milk chocolate has a much
lower percentage of solids, and white chocolate White Chocolate Ganache
has none. Milk and white chocolates still work Use 1 cup heavy cream.
anything. In my opinion, it makes for the best cupcake frosting. It also works well as a
cake filling. Even though this is a very simple recipe, the temperature of the ingredients
and the order in which you add them is key. Many recipes call for beating the butter and
cream cheese at the same time, but this makes the frosting too soft. Beating the butter
first and then adding the cream cheese results in a fluffier frosting. It also makes the
frosting much more stable and easier to pipe. This frosting works well with rustic or
piped pearl finishes, but it’s too soft for rosettes or for piping with a star tip. If you use
it to fill a cake, be sure to pipe a dam of buttercream around the edges of your layer first
so that it doesn’t cause bulges in your cake design (see p. 15).
1 pound (4 sticks) cold unsalted butter 1. In the bowl of a stand mixer fitted with the paddle attachment
1 pound cream cheese, at room (or in a large bowl if using an electric hand mixer), beat the
temperature
butter on medium-high speed until it’s completely smooth and
One 2-pound bag (about 7 cups) has no lumps, stopping occasionally to scrape down the sides
confectioners’ sugar
of the bowl with a rubber spatula, 5 to 7 minutes.
1 Tbs. pure vanilla extract
2. Add the cream cheese and continue to beat on medium speed
until just combined and the mixture is uniform, 2 to 4 minutes.
recipes
Lemon is one of those love/hate flavors—you either adore it or you don’t. So
whenever I use it, I like for it to pack a punch, since anyone going for the lemon cake is
looking for that puckery-tart taste. Lemon curd should be smooth and creamy in texture.
It’s a softer filling, so be sure to pipe a buttercream dam around the outer edge of your
cake layer before filling (see p. 15). Also, make sure to chill it completely before using; if
you pour hot curd into a cake layer, it’ll melt the other frostings and fillings and will soak
through the cake.
2⁄ 3 cup granulated sugar 1. In a medium heatproof bowl, whisk together the sugar,
4 large egg yolks egg yolks, eggs, and lemon juice. (Be sure to use a bowl large
3 large eggs enough to sit on the top of your saucepan).
3⁄4 cup
fresh lemon juice (from 4 to
5 lemons) 2. In a 2-quart saucepan, bring 4 cups of water to a simmer
2 ounces (1⁄2 stick) cold unsalted over medium-high heat. Set the bowl over the simmering water
butter, cubed (don’t let the bowl touch the water) and heat the mixture,
1⁄ 2 tsp. pure vanilla extract whisking constantly, until thickened (the mixture should have
Pinch kosher salt the texture of mayonnaise), about 10 minutes.
Variation
Lime Curd
Substitute 1⁄2 cup of fresh lime juice (from about
4 limes) for 1⁄2 cup of the lemon juice.
Blueberry-Lemon Chiffon Cake
with Vanilla SMBC and Lemon Curd
from chocolate to fruity flavors. If you’re making a cake with multiple layers, try
alternating the pastry cream with other buttercreams or jam. Pastry cream is a softer
filling, so pipe a buttercream dam before filling your cake (see p. 15).
6 large egg yolks 1. In a large heatproof bowl, whisk together the egg yolks,
2⁄ 3 cup granulated sugar sugar, cornstarch, and salt.
3 Tbs. cornstarch
2. Pour the milk into a heavy-duty, 2-quart saucepan and bring
Pinch kosher salt
to a boil over medium-high heat. Immediately remove from
2 cups whole milk
the heat. Add about 1 cup of the hot milk to the egg mixture
1 Tbs. cold unsalted butter
and whisk vigorously to combine; this is called “tempering”
1 Tbs. pure vanilla extract
the mixture, so that the eggs don’t scramble in the remaining
hot milk. Once tempered, pour the egg mixture into the hot
milk. Whisk to combine and return the saucepan to medium-
low heat.
recipes
Even a fancy-cake person like me enjoys a good old-fashioned sticky-sweet
frosting from time to time, and this one doesn’t disappoint. Its salty sweetness pairs
well with every cake from rich devil’s food to classic vanilla chiffon. Layer it on with tart
raspberry jam for a sophisticated take on PB&J, or pair it with silky chocolate ganache
for a homespun candy bar flavor. This frosting is terrific as a filling, can double as a
finisher, and works great with all of the buttercream piping techniques listed in the
front of this book. Use any brand of peanut butter you like. For a crunchier texture,
substitute natural peanut butter.
Makes 2 cups
8 ounces (2 sticks) unsalted butter, at 1. In the bowl of a stand mixer fitted with the paddle
room temperature
attachment (or in a large bowl using an electric hand mixer),
1 cup smooth peanut butter
beat together the butter and the peanut butter on medium
1⁄ 4 tsp. kosher salt speed until well-combined, stopping occasionally to scrape
1 tsp. pure vanilla extract down the sides of the bowl with a rubber spatula. (This ensures
3 cups confectioners’ sugar that your frosting will be smooth, creamy, and lump-free.)
1⁄ 4cup whole milk (more or less,
depending on how thick you want 2. Turn off the mixer and add the salt and vanilla extract. Mix
it to be) on low speed just until combined, about 1 minute.
4. Keep the mixer on low speed and slowly add the milk until
the frosting reaches the desired consistency. For a thicker
frosting, add less; for a thinner frosting, add more. (Thicker
frosting will work better for piping, while a thinner frosting
will spread more easily as a cake filling.)
when warmed and as a terrific cake filling when chilled. It can be very rich, so if you’re
filling multiple cake layers, try alternating it with a complementary flavor. (I like using
it on the Hazelnut Cake on p. 197, along with Toffee Buttercream on p. 199. Together,
the flavors remind me of a candy bar.) You can also make salted caramel buttercream by
folding 1⁄2 cup of room temperature caramel into one batch of Vanilla Swiss Meringue
Buttercream (see p. 198).
Makes 4 cups
3 cups granulated sugar 1. Combine the sugar and 1 cup of water in a heavy-duty,
1 1⁄ 2 cups heavy cream 4-quart saucepan. Cook over medium-high heat until dark
1 Tbs. kosher salt or sea salt amber in color, about 10 minutes. Don’t stir the caramel, or
1 Tbs. fresh orange juice you can cause sugar crystals to form. If sugar crystals begin to
1 tsp. pure vanilla extract form around the edges of the caramel, use a pastry brush to
6 ounces (11⁄2 sticks) cold unsalted brush the sides of the pan with water. If the caramel begins to
butter, cut into cubes darken more in one spot than another, gently swirl the pan to
move the caramel around.
2. Remove from the heat and let the caramel stop bubbling
completely. Whisk in the heavy cream. Be very careful—the
cream can sputter when added to the caramel.
recipes
Unlike buttercream, which stays soft, royal icing will dry out completely
when exposed to air. This makes it a great tool for attaching fondant decorations to a
cake. It also works well for piping decorations like dots and lines.
3⁄ 4cup pasteurized egg whites 1. In a stand mixer fitted with the whisk attachment (or in a
(available in a carton in the egg section
of the supermarket)
large bowl using an electric hand mixer), beat the egg whites on
medium high until frothy, 4 to 5 minutes.
1 tsp. pure vanilla extract, any other
flavored extract, or lemon juice
2. Add the vanilla extract or other flavoring and beat until
4 cups confectioners’ sugar
combined. With the mixer on low, add the confectioners’ sugar
about 1 cup at a time until combined.
3. Turn the mixer speed to high and beat until the icing has
thickened and forms stiff peaks, 8 to 10 minutes.
4. At this point, the icing will be stiff enough for piping dots or
lines. This is also the consistency you’ll want if using the icing
between cake tiers or to attach decorations.
simple ingredients. This is a great recipe to try if you can’t find good-quality fondant in
your area, or if you’re in a pinch and need some for a last-minute cake. Like store-bought
fondant, this version needs to be stored tightly wrapped in plastic wrap. You can color
homemade fondant using gel food colors, if you like; you can also add flavor with clear
extracts by substituting them for the vanilla.
A note about the marshmallows: Many decorators use mini marshmallows for
homemade fondant, but regular marshmallows work too. The mini marshmallows are just a
little easier to portion and work with, but their flavor and texture are essentially the same
as the large ones. Mini marshmallows may be easier to use if you’re cutting the recipe in
half to make a smaller batch.
M a k e s j u st ov e r 2 p o u n d s
One 16-ounce package marshmallows 1. Put the marshmallows in a large microwave-safe bowl and
(mini or regular)
microwave on high until melted, 1 minute.
2 tsp. pure vanilla extract or any
flavored extract 2. Stir the marshmallows with a rubber spatula. If some lumps
One 2-pound bag (about 7 cups) remain, continue to microwave for about 30 seconds. Stir the
confectioners’ sugar, sifted
marshmallows again until smooth and completely melted.
1⁄ 4 cup vegetable shortening
Gel food color (optional) 3. Add 3 tablespoons of water and the extract to the
marshmallows and stir to combine.
it to the event for which it was made. It’s scary, I know—I still have a little superstitious
routine that I do before moving more intricate cakes. I talk myself up, like a baseball
player would, to convince myself I can do it. Confidence is key, but proper planning is
even more important.
There are two schools of thought when it comes To prepare the box, assemble it and tape it shut
to moving a cake. The first is the more-you-see on all sides with packing tape. Yes, the box is empty,
method. Meaning, the more you see of the cake but you will be cutting into it to create a pull-down
while moving it, the less likely you are to do door through which you can slide the cake. To make
anything bad to it. Placing the cake in the back of a the door, place the box vertically on a work surface.
vehicle with a flat open space (like an SUV), can be Carefully cut up the left side of the box, just inside
a quick and easy way to move it—you’ll just need its edge. Continue cutting across the top side of the
a nonskid mat on which to place the cake. You can box, just below the top edge, and then cut down the
purchase one made for transporting cakes at a cake right side, just inside the edge. Leave the bottom
supply store, or you can pick up a thin nonskid bath edge intact. Pull down the flap you just created, and
mat at a store that sells home goods. Remember slide the cake into the box. Lift up the flap and seal
to take it easy when driving around corners, and it with packing tape.
make sure there aren’t any objects in the back of the Getting the cake there is only half the battle.
car that could bump the cake. I’ve seen many cakes Once at the party location, it’s important to know
make it safely to their destination this way. what kind of cake obstacle course awaits you when
The second method is to box the cake. If you getting from the car to the cake table. If you’re
have a long distance to travel or are nervous about headed to a restaurant or other venue, call ahead
leaving the cake exposed in your vehicle, this is the and let them know you’ll be bringing in a cake. Ask
way to go. Lowering a tiered cake into a box and if there’s anything important you should know
then lifting it back out would be very difficult. It’s about, like flights of stairs, vertical driveways, or the
easier to cut a flap into the side of a box so you can dog that sits by the front door. When you get to the
slide the cake in and out. To make the box, start location, always go in first without the cake so you
with a heavy-duty cardboard box (like a moving box) can scout where you’re headed and make a plan.
that is taller than the cake. (Most moving supply If your cake is more than three tiers, I suggest
stores carry boxes this large. If your cake is larger assembling it on-site. If you have very delicate
than 18 inches high, you should probably box it in decorations like gum paste flowers or bows, it might
smaller segments and stack the cake on-site.) The be better to carry them in separately and apply
box should be as wide as the cake board; you want them to the cake where it will be presented. After
the cake board to fit up against the sides. This helps setting up the cake, make sure you tell someone
to keep the cake board from sliding around. If you at the venue before you leave. This is important,
can only find boxes wider than the cake board, you because you don’t want anyone moving your cake or
can fill the gap with Styrofoam. touching it once you’ve gone.
210
How Much Is Enough?
The following amounts of fondant and buttercream are for cakes that
are about 5 inches high. The amounts of fondant here are measured using a scale,
but you can eyeball the amount needed based on the size of your fondant container.
Keep in mind that you might actually need a little less or a little more, depending on
how comfortable you are working with fondant or buttercream. If you’re just starting
out, my advice is to always have a little more on hand than you need. The buttercream
amounts are for a smooth finish. Piped or layered finishes will require more.
211
Metric Equivalents
L I Q U I D/ D R Y M E A S U R E S
U.S. METRIC
¼ teaspoon 1.25 milliliters
½ teaspoon 2.5 milliliters
1 teaspoon 5 milliliters
1 tablespoon (3 teaspoons) 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
¼ cup 60 milliliters
��₃ cup 80 milliliters
½ cup 120 milliliters
1 cup 240 milliliters
1 pint (2 cups) 480 milliliters
1 quart (4 cups; 32 ounces) 960 milliliters
1 gallon (4 quarts) 3.84 liters
1 ounce (by weight) 28 grams
1 pound 454 grams
2.2 pounds 1 kilogram
o v e n t em p erat ure S
°F Gas Mark °C
250 ½ 120
275 1 140
300 2 150
325 3 165
350 4 180
375 5 190
400 6 200
425 7 220
450 8 230
475 9 240
500 10 260
550 Broil 290
212
Resources
Bakeware , Ki tchen Equipment Pfeil & Holing
Amazon www.cakedeco.com
Amazon.com
Satin Ice
Ebay (hard to find or discontinued pans and tools) www.satinice.com
www.ebay.com
Sugar Delites
J. B. Prince Company www.jenniferdontz.com
www.jbprince.com
Sugar Wand Enterprises
Kerkes Bakery & Restaurant Equipment www.cakesbydesign.cc
www.kerekesequip.com
Sugarcraft
King Arthur Flour www.sugarcraft.com
www.kingarthurflour.com
Sunflower Sugar Art
Sur La Table www.sunflowersugarart.com
www.surlatable.com
Wilton Industries
The Webstaurant Store www.wilton.com
www.webstaurantstore.com
X-ACTO
Williams-Sonoma www.xacto.com
www.williams-sonoma.com
Ot her Supplies
Decor at ing Tools Guildcraft Furniture
Beryl’s Cake Decorating Supplies www.guildcraftfurniture.com/cake-dummies
www.beryls.com
Jo-Ann
CalJava www.joann.com
www.caljavaonline.com
Michael’s Craft Stores
Copper Gifts www.michaels.com
www.coppergifts.com
Paper Mart
Country Kitchen SweetArt, Inc. www.papermart.com
www.countrykitchenusa.com
Target
Decorate The Cake www.target.com
www.decoratethecake.com
Trader Joe's
Etsy www.traderjoes.com
www.etsy.com
Walmart
Fondarific www.walmart.com
www.fondarific.com
c ake Decor at ing informat ion
Global Sugar Art
www.globalsugarart.com Cake Central®
www.cakecentral.com
Make Your Own Molds
www.makeyourownmolds.com Cakes Decor
www.cakesdecor.com
NY Cake
www.nycake.com Edible Artists Network
www.edibleartistsnetwork.com
213
Index
Numbers in bold indicate pages with illustrations Ginger Chiffon Cake, 193, 204
Hazelnut Cake, 197, 197
Orange-Clove Chiffon Cake, 193
A Pumpkin Spice Cake, 196, 196
Airbrush colors, 30, 31, 46 Vanilla Chiffon Cake, 192–93, 193, 198
Alphabet Cake, 99–101, 99, 100 Cake scraps, tip for using, 15
Caramel filling
Salted Caramel, 197, 206
B Chocolate
Baking and making cakes
Chocolate Buttercream, 199
basics for, 7, 191
Chocolate Ganache, 195, 200–201
crumb coat, 18–19, 19
Devil’s Food Cake, 194–95, 195
doweling and stacking, 10, 12, 26–27, 27
Milk Chocolate Ganache, 201
filling cakes, 15, 15
White Chocolate Ganache, 201
fondant, how to apply, 22–24, 22, 23, 24
resources and supplies, 213 Circumference of cake, finding the, 25
splitting cakes, 14, 14 Color
tools for, 8–12, 10 airbrush colors, 30, 31, 46
transporting a cake, 210 brushes for applying, 30, 31
Blackberry-Cabernet Buttercream, 198, 199 disco dust, 30, 31
fondant color, 25, 25, 42
Blueberry-Lemon Chiffon Cake, 193, 203
gel food color, 25, 30, 31, 46
Bowls, 9
luster dusts, 30, 31, 46
Bows. See Ribbons and bows markers, food-color, 30, 31
Bunting, 180–81, 180 painting techniques and cake design, 46, 104,
Buttercream 105–107, 106
amount needed for different cake sizes, 211 petal dusts, 30, 31, 46
techniques for piping details and working with, powdered color, 25, 30, 31, 46
20–21, 21 tools for adding, 30, 31
Buttercream recipes Craft Cake, 104, 105–107, 106
Blackberry-Cabernet Buttercream, 198, 199 Cream Cheese Frosting, 196, 202
Chocolate Buttercream, 199 Creativity, inspiration, and ideas, 53
Toffee Buttercream, 197, 199
Crumb coat, 18–19, 19
Vanilla Swiss Meringue Buttercream, 193, 198–99,
Cupcakes
203
Fiesta Cupcakes, 164–67, 165
Wildflower Honey Buttercream, 199
Pierrot Cupcakes, 91, 91
Buttons. See Fabrics, bows & buttons
Topiary Cake & Cupcakes, 76, 77–79
Cutters, 32, 33, 34, 35
C
Cake pops
Presents & Pops cakes, 150, 156, 157–59
D
Decorating cakes
technique for making, 17
buttercream techniques, 20–21, 21
Cake recipes
circumference of cake, 25
Blueberry-Lemon Chiffon Cake, 193, 203
fondant details, 36–45, 38, 40, 41, 42, 43, 44, 45
Devil’s Food Cake, 194–95, 195
gum paste flowers, 46, 47–52, 47, 49, 51, 52
214
inspiration, ideas, and creativity, 53 coloring, 25, 25, 42
learning cake decorating, 2–3, 29 drying fondant decorations, 42
piping tools, 13, 13 fondant–gum paste blend, 37
resources and supplies, 213 how to apply, 22–24, 22, 23, 24
templates, 53 kneading, 22
tools for, 30–35, 30, 32, 34 Marshmallow Fondant recipe, 208–9
Designing cakes, 3 pieced fondant, 24, 24
Devil’s Food Cake, 194–95, 195 sticky, tip for working with, 39
Disco dust, 30, 31 Fondant details, techniques for
Dowels and doweling, 10, 12, 26–27, 27 cutout flowers, 37
Drapes and draping fondant, 43, 43 draping, 43, 43
message board, 36
molds, 44, 44
F puffs, 38, 38
Fabrics, bows & buttons, 127–49 ribbon roses, 41, 41
Gentleman’s Cake, 142, 143–46 ribbons and bows, 39–40, 40
Pearls, 147–49, 148 ruffles, 42, 42
Ribbon Loop Cascade, 139–41, 140 shapes, 36
Toile, 136–38, 137
Frosting and icing recipes
Victorian Elegance, 132, 133–35
Cream Cheese Frosting, 196, 202
Vintage Fabric, 126, 128, 129–31
Peanut Butter Frosting, 195, 205
Fiesta Cupcakes, 164–67, 165 Royal Icing, 207
Filling cake technique, 15, 15 See also Buttercream recipes
Filling recipes
Lemon Curd, 203, 203 G
Lime Curd, 203
Ganache recipes
Pastry Cream, 204, 204
Chocolate Ganache, 195, 200–201
Salted Caramel, 197, 206
Milk Chocolate Ganache, 201
Floral creations, 103–25 White Chocolate Ganache, 201
Craft Cake, 104, 105–107, 106
Gel food color, 25, 30, 31, 46
Flower Bouquet, 102, 108, 109–11
Gentleman’s Cake, 142, 143–46
Flower Lattice, 119–25, 120, 121, 123
The Graduate, 112, 113–14, 115 Ginger Chiffon Cake, 193, 204
Ribbon Rose Hobnail, 116, 117–18 The Graduate cake, 112, 113–14, 115
Flowers Graphic designs, 81–101
clematis flowers, 119, 120, 121, 121 Alphabet Cake, 99–101, 99, 100
cut fondant flowers, 37–38, 38 Pierrot, 86, 87–90, 88
glued petals, 48–49, 49 Pierrot Cupcakes, 91, 91
gum paste flowers, 2, 46, 47–52, 47, 49, 51, 52 Rainbow Hearts, 96, 97–98, 98
Mexican Hat Method, 52, 52 Stained Glass, 80, 82, 83–85, 84, 85
molded, 44, 44 Sweet Shoppe, 92, 93–95, 95
peony, 47, 50–51, 51 Gum paste
puffs, 38, 38, 112, 113–14, 115 fondant–gum paste blend, 37
ribbon roses, 41, 41, 116, 117–18 glue recipe, 50
roses, 48–49, 49 Gum paste flowers
stephanotis, 52, 52 learning to make, 2, 47
sweet peas, 121–23, 121 painting techniques, 46
tools for making, 32, 33 techniques for making, 47–52, 47, 49, 51, 52
wired petals, 50–51, 51
Fondant H
additives for faster drying and firmer texture, 37 Hazelnut Cake, 197, 197
amount needed for different cake sizes, 211 Hills & Bales cake, 58, 59–61, 61
INDEX 215
Honey Pierrot Cupcakes, 91, 91
Wildflower Honey Buttercream, 199 Piping techniques, 20–21, 21
Piping tools, 13, 13
I Powdered color, 25, 30, 31, 46
Icing recipe Presents & Pops cakes, 150, 156, 157–59
Royal Icing, 207 Puffs, 38, 38, 112, 113–14, 115
See also Frosting and icing recipes Pumpkin Spice Cake, 196, 196
Inspiration, ideas, and creativity, 53 Pup Cake, 160, 161–63
L R
Lemons and lemon juice Rainbow Hearts cake, 96, 97–98, 98
Blueberry-Lemon Chiffon Cake, 193, 203 Resources and supplies, 213
Lemon Curd, 203, 203
Ribbon Loop Cascade cake, 139–41, 140
Lime Curd, 203
Ribbon Rose Hobnail cake, 116, 117–18
Luster dusts, 30, 31, 46
Ribbon roses, 41, 41
Ribbons and bows
M buttercream details, 21
Markers, food-color, 30, 31 fondant details, 39–40, 40
Marshmallow Fondant, 208–209 See also Fabrics, bows & buttons
Mats, textured, 34, 35 Rosettes, 21
Measuring ingredients, tips for, 9 Royal Icing, 207
Milk Chocolate Ganache, 201 Ruffles
Mini cakes, 16 buttercream details, 20, 21
Molds, silicone, 34, 35, 44, 44, 53 fondant details, 42, 42
Monogram Trio cake, 152, 153–55 Rustic buttercream detail, 20, 21
N S
Nature-inspired designs, 57–79 Salted Caramel, 197, 206
Hills & Bales, 58, 59–61, 61 Sand, cake, 15
By the Sea, 62–64, 63 By the Sea cake, 62–64, 63
Topiary Cake & Cupcakes, 76, 77–79 Shape and texture tools, 34, 35
Tree Bark & Birds, 56, 65–68, 65, 66 Shells, 21
White on White, 72, 73–75
Silhouette, 132, 135
The Wreath, 69–71, 70
Special occasions, designs for, 151–87
Fiesta Cupcakes, 164–67, 165
O Monogram Trio, 152, 153–55
Orange-Clove Chiffon Cake, 193 Presents & Pops, 150, 156, 157–59
Pup Cake, 160, 161–63
P Stars & Stripes, 176, 177–81, 179, 180
Painting techniques and cake design, 46, 104, Sweet & Sassy, 171–75, 172, 175
105–107, 106 Tailgate Cake, 182, 183–87
Pans, baking, 8–9 Tattooed Heart, 168, 169–70
Parchment paper, 9 Splitting cakes, 14, 14
Pastry Cream, 204, 204 Stained Glass cake, 80, 82, 83–85, 84, 85
Peanut Butter Frosting, 195, 205 Stamps and stamping
Pearls, edible, 20, 21 Craft Cake example, 104, 105–7, 106
Pearls cake, 147–49, 148 technique for, 45, 45
Petal dusts, 30, 31, 46 types of stamps, 34, 35
Pierrot cake, 86, 87–90, 88 Stars & Stripes cake, 176, 177–81, 179, 180
216 INDEX
Supplies and resources, 213
Sweet & Sassy cake, 171–75, 172, 175
Sweet Shoppe cake, 92, 93–95, 95
T
Tailgate Cake, 182, 183–87
Tattooed Heart cake, 168, 169–70
Templates, tips for creating, 53
Texture and shape tools, 34, 35
Tips, piping, 13, 13
Toffee Buttercream, 197, 199
Toile cake, 136–38, 137
Topiary Cake & Cupcakes, 76, 77–79
Transporting a cake, 210
Tree Bark & Birds cake, 56, 65–68, 65, 66
V
Vanilla Chiffon Cake, 192–93, 193, 198
Vanilla Swiss Meringue Buttercream, 193, 198–99,
203
Victorian Elegance cake, 132, 133–35
Vintage Fabric cake, 126, 128, 129–31
W
White Chocolate Ganache, 201
White on White cake, 72, 73–75
Wildflower Honey Buttercream, 199
The Wreath cake, 69–71, 70
INDEX 217
For Evaluation Only.
Copyright (c) by VeryPDF.com Inc
erin gardner is a pastry chef Look for other Taunton Press books
wherever books are sold or visit our
and owner of Wild Orchid Baking website at www.tauntonstore.com.
Company. She’s a winner of Sweet
The Taun on Press
Genius on the Food Network. She lives
63 South Main Street
on the New Hampshire seacoast. P.O. Box 5506
Newtown, CT 06470-5506
www.taunton.com
Visit www.craftstylish.com for more craft
information and to learn about other
Taunton Press craft books.