Leonie Newton of Brisbane, created these gorgeous shoes, to make any girl weak at the knees. She used Happy Stripes to create the Shoe box. In her words:
"Here is the shoebox cake I've completed with the edible image Cakes Around Town sent me. I felt it was a suitable choice for the shoebox, as the recipient wanted a bright and cheerful decoration on the 40th birthday cake. The image arrived on time, was easy to use and apply to the cake and was time saving. I'll definitely be ordering again soon. Many thanks."
Leonie, will automatically go into the drawer for the monthly $50.00 gift voucher for her lovely creation. Thanks for sharing it.
Designer stripes are found here online.
and are on special for the month of September 09.
[ add comment ] ( 4 views ) | permalink | related link
We are constantly amazed how many bakeries and bakers use premix. There is a fabulous little bog called baked from scratch. This is an ever growing list of bakers who refuse to use the well marketed pre-mix that is on offer. See the link below.
I do have to admit though, my daughter refuses home made cakes, and will only eat the vanilla cake mix for about 70c from Aldi's! Not that we are wanting to promote Aldi's but we have found this vanilla cake mix to be very successful with the under 10 crew, especially if you top it with white chocolate ganache! So we thought we would include a nice quick recipe for white chocolate ganache, given you may run out to your nearest Aldi's now to try this out!
Ganache is a great topping to apply white fondant icing too. Especially white choc, as you wont have any shade of brown noticeable if you make the fondant too thin in certain areas. The other advantage of ganache is you can make it runny or stiff, depending on how much cream/butter you add to the melted chocolate. If it has set too hard before applying your fondant, use a HAIRDRYER to melt the top of it before applying your ganache. Now there is a little handy tip.
Chocolate Ganache (White or Dark)
The basic proportions for a ganache recipe are 2 lb of chocolate to 1 pint of cream (or roughly 900g to 568ml). You can adjust these proportions (as mentioned above), and if you plan to use the ganache as a coating sauce you may want to add some liquid glucose.
First melt the chocolate in a large bowl, either in a bain-marie or in the microwave. If using a microwave, melt in short bursts at medium/low power, stirring regularly, as chocolate burns very easily. You will find the chocolate will melt at a temperature which feels barely warm to the touch. (usually better to use a plastic bowl too as ceramic bowls hold too much heat and can burn the chocolate)
Boil the cream, either in a pan or a microwaveable jug.
Slowly and carefully pour the cream over the melted chocolate, stirring all the time to combine. If you find the cream is not mixing in easily, stop pouring and stir until smooth, then continue adding the cream a little at a time.
Allow the ganache to cool, then either cover well with plastic wrap or spoon into an airtight container and refrigerate. Ideally, leave to stand overnight before using.
Whipped Ganache for Filling and Coating Cakes
If your ganache has stood overnight, first warm it very slightly to soften it.
Using an electric mixer, beat on a fast speed until the ganache is soft and aerated. You will find it turns a much paler colour.
This aerated mixture can be used instead of buttercream to fill and mask the outsides of cakes prior to decorating - it will give a much richer and a rich chocolate taste.
Coating Cakes with Poured Ganache
Warm the ganache, ideally in a microwave, but be very careful not to overheat it. Heat in short bursts on a medium power setting, stirring frequently, until it is at a pouring consistency.
Simply pour over your prepared cake to cover.
To use it under Fondant, do not use as much cream so it becomes a little firmer when it sets on the cake, smooth your cake off so its completely level and ready to take your fondant. Let it set. As advised use a hairdryer to lightly melt the top before applying your fondant.
[ add comment ] ( 3 views ) | permalink | related link
New to our shores, edible ribbon strips are a great way to put ribbon on a cake and still have it all EDIBLE!
The bonus of some of the designs is that they shimmer so really do give the illusion or REAL Ribbon,yet you dont have to remove it before cutting.
Each sheet has 2.5cm(1")x26.5cm (10.4")x 6 (total length 62.5"/159cm). They are a little thicker than our edible imaging so allow for a little more time in regards to placement which makes life easier! View our Ribbons we have for sale online here.
Here is a decorating idea for the Pink Shimmer Ribbon. Such an elegant cake and all edible - now thats the way everyone likes it!
This cake is four tiers: 12” round by 3" high, 8” round by 5” high, 6” round by 3” high and 4” round by 2" high.
1. Bevel the top edges of each cake layer.
2. Color fondant with Pink Color for the bottom and top two tiers.
3. Prepare each tier. Ice with buttercream or chocolate ganache and enrobe it with the fondant, as shown.
4. Stack the tiers.
5. Slightly moisten fondant with plain water and a food safe brush or your airbrush, only where you will be attaching Lucks Rose Pink Shimmer Ribbons™.
6. Place the Shimmer Ribbons™ strips around the base of each tier.
7. Accent each tier with blossom shown here.
Tip: Edible Image® Shimmer Ribbons™ are slightly more durable than regular Edible Image® designs, and if you have not placed Shimmer Ribbons™ perfectly on the cake, you can peel them back and carefully move them. This allows for easier decorating handling, as the melding time is a little longer.
[ add comment ] ( 2 views ) | permalink
Random Entry
