Thank you for visiting the blog. Lots of pictures and stories to go with them.

Contact can be made through the website - see link below.

Friday, March 30, 2012

Marbling Fondant.

The technique: I roll out two or three fondant sausages of differing shades. Lay them side by side and then plat them together and then roll ... fold over and role. Simple as that! You can vary the level of marbling by repeating the said process - it really is interesting to see what evolves. My advice is DON'T OVER ROLE' as you can get some murky brown or grey colour appearing!
There are some great videos on You Tube which give you the step by step info on getting it right. 'monkeyseevideos' are a great source of info. but there are really lots more. Just write in your browser "How to marble fondant" and hey presto you will find something interesting.

Wednesday, March 28, 2012

A Poker Cake

Dora the Explorer

New Year 2012 arrived and with it Charlotte's fourth birthday. A Dora cake was chosen for the party. Bright colours the order of the day together with the figures of Dora, Boots and Swiper [purchased not made - she was able to take the figures home]. Chocolate and strawberry cake covered with ganache and fondant. Base board covered in orange fondant.

I loved making this cake. On reflection - what I love about cake decorating is getting in on the party! Oh, did I mention about the SMILES?

Sunday, March 18, 2012

Albury Probus

Asked to design and decorate the cake for the 20th Anniversary of the Probus Club in Albury. One of the members had baked the glorious fruit cake and I set about researching the emblem. Designing the logo from fondant .. ummmmm .....

And here is the cake. The fruit cake is covered with almond icing and finally topped with white sugar fondant. The fondant logo may be carefully removed prior to cutting. The cake is supported on its own board atop the plastic covered board beneath.

CONGRATULATIONS on the successful operation of the club for 20 years.

Monday, March 5, 2012

Peaches & Cream

Peach fondant covers the double tiers. A double row of white satin ribbon surrounds the cake, with silver cord between. Suitable for a range of celebrations even a small wedding.

Friday, March 2, 2012

Spirit-level and Straws!

Brides Mum, Liz rang me today and thanked me for the cake. 
She said it was "more than good ... it was magnificient. The ganache was especially wicked!"

Now for the recipe: 
The 'bottom tier' - Dark Chocolate Jaffa Mud with Bitter Orange ganache filling-  and 'mid tier' - White Chocolate Raspberry Swirl Mud sandwiched with Sweet White Choc ganache and Raspberry sauce . The top tier was extremely dry - so dry in fact that it is inedible ........ I trick you it was a dummy cake made from polystyrene!
Now for the levels:
I ganached, levelled and laid the fondant on the cake. No worries! I had to get the cakes absolutely level as I didn't want it to look like the leaning tower of ...... you know where! The spirit level was invaluable in getting the level accurate, I used straws inside the lower level of the cake instead of dowel to strengthen and prevent the cake sinking. Note: A Martha Stewart tip!
I went along to the marriage service at St Pat's in Albury and Emma was stunning in a beautiful gown. Definitely giving Kate and Pippa a run for their money! Privilege to be part of this happy event.