tag:blogger.com,1999:blog-65315075675651109312024-03-13T03:30:00.849-07:00Button Up CakesAnonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6531507567565110931.post-10821181071167411242016-03-14T22:54:00.000-07:002016-03-14T22:54:16.444-07:00Peony<div style="text-align: center;">
This cake was for my dear grandmother, who although likes many different flowers the Peony is one of her favourites, knowing this I especially bought a Peony cutter for her cake, as this was the first time for me attempting a peony I went for the all in one cutter set as I have been told it is easier. You can find the tutorial I used <a href="https://youtu.be/U4zar6DdBrs">here</a>.</div>
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To make the peony I cut out a few of each size of the cutters and I used my smallest ball tool to soften the edges. I need to get a larger flower pad as I just have the small Wilton one and for these larger flowers its just not big enough and I had to keep moving the petal on and off. After frilling the edges I used various sized Glasses and mugs with tin foil in the top of them to use as shapers. (Note to self I must buy some shaping cups) With the centre petal I closed it in tight, the same as shown in the video tutorial. I placed all the different petals inside and let them dry over night.</div>
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I just wanted to make a small cake for my grandmother as I guessed she would probably not eat the cake and there was more than enough cake to go around with all the other cakes, I used my new Fat Daddios 6" pan, after the caked had cooled I levelled it and then sliced it into 2 tiers using my Wilton Cake Leveller. I iced the layers together and crumb coated the cake and placed in fridge to set. After setting I got my fondant ready to cover the cake, I used the same pink as with Emily's 2 cakes.</div>
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Before I made up the peony I dusted the edges with lustre dust concentrating the colour more so on the smaller petals and centre of the flower.</div>
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I didn't end up using all the petals as some did not quite fit into each other, but the flower looks full anyway. The night before when I set the petals to dry I placed a piece of floral wire in the very centre petal. Then when it was time to attach the petals together I threaded them together on the floral wire, this meant that I could attach the flower to the cake securely using the wire. I am not convinced that the flower looks like a peony, and as I was up late making these things the overnight portion was not as long as normal so the petals weren't quite as dry as I would like and that's why the bottom petals wilted a bit, but I do think it looks lovely anyway. Although I do wish I could have matched the lustre dust to the fondant better.</div>
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As predicted my grandmother wouldn't let anyone cut or eat the cake and she took it home with her, I just hope that she eats the cake and enjoys it.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-10304566608768509782016-03-14T21:44:00.001-07:002016-03-14T21:44:23.227-07:00Smash the Bug Emily<div style="text-align: center;">
Of course no first birthday is complete without a "Smash" cake so of course I had to make one for Emily. I decided to go away from the mostly used giant cupcake and instead went for a large ladybug.</div>
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This was an extremely quick cake to make, and one of the quickest to be eaten also. I used a hemisphere cake pan (which is half of a sphere) to make the body of the ladybug. after cooling the cake I crumb coated it and placed it in the fridge to set. While the fridge was working its magic I coloured some fondant using my newly acquired and favourite Americolor food colourings, and made up some more pink and purple matching to the colours I made up for Emily's first birthday cake (the one for the adults as it turned out) and I created the head and face of the ladybug. Pink for her head and purple as her antennae. I also made some purple spots for the body of the cake. I made the eyes using plain circle tipped piping nozzles as punches in white and black fondant and then used the fondant tool which has the clam on one end and the semi circle on the other end the latter being the side I used, pressing it gently into the fondant and creating a smile. </div>
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Once the crumb coating had set I coloured up some buttercream frosting, the idea was to match up to the pink fondant but I added a bit too much colouring and it was darker, but still a lovely colour. Using the Wilton 1M piping tip, I piped rose buds onto the cake, I piped straight out to fill any empty spaces. I put this is the fridge over night to set.</div>
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The next day I added the head and the spots to the body finishing the cake, although this cake was one of the quickest cakes to finish, it was still my favourite and I think it looks great.</div>
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We placed it down in front of Emily and all the other kids, she pretty much just looked at it while all the other children rammed their fingers into the icing and made quick work of the cake, not much was left in the end and all the kids had a ball, I even think Emily got a little of the icing.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-72614068931132583692016-03-14T20:42:00.004-07:002016-03-14T20:42:53.743-07:00Happy First Birthday My Darling Daughter<div style="text-align: center;">
Not just a busy week for me, but a busy couple of days. Those of you that know me, know that my beautiful son, darling daughter and my beloved grandmother all share the same birthday the incredibly lucky St Patrick's day 17th March. This is my sons 3rd birthday, my daughters 1st birthday and my Grandmothers 74th Birthday so we decided to have a joint birthday party this last weekend and William would also have a party next weekend with all his wee friends from preschool. So this weekend I had to prepare 4 cakes, busy, busy, busy!</div>
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I have long had an obsession with ladybugs and knew that I ever had a daughter that ladybugs would be a big part of her life and any decorations, I had already been researching on Pinterest for ages for different cakes in Red colouring and Pink colourings.</div>
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When I found Ladybug 1st birthday decorations in Pinks I was ecstatic and the cakes came to me immediately.</div>
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This cake gave me a chance to try out some new some new techniques and a new mould. While the cake was in the fridge to set the crumb coating. I rolled out some pink fondant which I coloured with Americolor Gel food colouring, normally I would always use wilton, but the only purple available in New Zealand is the violet and I don't like the colour that it makes so I bought some Americolor Gels in Pink and Purple ,and I have fallen in love with them so much that my latest order from <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> I have ordered even more of them I am inlove! I rolled out this beautiful pink and using my Ladybug plunger cutters I cut out hundreds of ladybugs and embossed them as well. Of course I didn't need as many as I cut out but you never know I like to be prepared.</div>
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Using a lovely pre coloured green from Renshaw fondant, I rolled out very thin layer of fondant and using my Wilton Ribbon cutter I cut out 1/4" ribbons and cut them down to 2" in length and rolled them around some straws, I left these to dry over night and the effect is like curling ribbon. I also plunged out some wee stars for also for the side of the cake in the same colour.</div>
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Then using some purple fondant, which I coloured using Americolor food colouring, I rolled out nice and thin and again using my Wilton Ribbon cutter with the wavy blade I cut 1.5" wide ribbons then I shortened them to 4" strips. Using a very small about of water I "glued" the 2 ends of the strips together and threaded them onto some spare irrigation piping I had 15mm diametre. I left these on the pipe over night to dry this meant they kept their shape. </div>
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Up the next morning far too early for my liking I was ready to add all my decorations to the cake.</div>
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The wee ladybugs around the side with trailing stars. I also decided that the cake needed a border so in the same purple as the ribbons I used my new Pearl rope mould, which I have had for a while but never used. This was the first time and I have to say I love it will definitely be using it again!!</div>
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Now for the top the idea was to make a ribbon bow like we use on presents, and to add a little something more I added the green "curling ribbon" randomly placed.</div>
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I used some left over butter cream to attach the ribbons, I evenly placed 6 wee ribbons in a circle and then I layered the rest until I ran out of space, I then went around and randomly added in the Green curls. For my first go at this I am pretty impressed with how it came out. Definitely something I will try again.</div>
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Happy First Birthday My Darling Daughter, this year has gone too fast hopefully the next year crawls by I need time to recover after making all these cakes.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-17988307640023791822016-02-06T23:03:00.000-08:002016-02-06T23:03:30.968-08:00SMASH SOSO or Lick<div class="separator" style="clear: both; text-align: center;">
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The second cake I made for Sophie, cause big girls need more than one cake, was a "Smash" cake and I thought the best thing her would be a giant cupcake, fairly easy to make and looks really effective, I had made one of these before and really enjoyed making it so was excited to make it again while at the same time trying to get it to look different. I decided to give my Wilton Colour Swirl coupler another try but this time I would use it with 3 colours, pink, purple and yellow. I also wanted to make a wee Badger figurine as badgers are very special to my sister and her husband and one of Sophie's nicknames is Badgelet. </div>
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I used Wiltons Vibrant Green Candy Melts for the Patty case of the cupcake, and using what I learnt last time I made this cake I used the Fridge rather than the freezer to cool between coats and once I brought it out of the fridge I waited for it to come up to room temperature before adding the next coat. I did still get one crack not sure where that one came from but I didn't worry too much as it was going to be a "Smash" cake.</div>
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After baking the cake, one half at a time, I cooled them and then cut down the bottom part of the cupcake so that it would fit into the chocolate patty case. The cake recipe I used this time was a devils food but a different to my normal and it didn't rise as much so it wasn't quite as tall as the patty case but this was alright as I needed a layer of butter cream to stick the top of the cupcake on anyway. I tried to match the butter cream to the Vibrant Green candy melts using Wilton Lemon Yellow and Leaf Green. Then I crumb coated the top layer. and into the fridge to set overnight this time as I was running out of time.</div>
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I worked on the Badger figurine while the crumb coating was setting, try as I did I couldn't find any tutorials for a fondant Badger so instead I just had to make it up from looking at pictures but I am pretty happy with the way it turned out, I also gave her a "Thug life" hair ribbon as Sophie often wears these.</div>
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On the morning of the party I got my 3 colours of butter cream ready and into my piping bags, sadly I was all out of my 20" piping bags so again I was dealing with small piping bags so I could only put a small amount of icing in and had to keep refilling it, however the Colour Swirl Coupler did work much better using it with 3 colours rather than the 2 colours I tried last time. Every now and then I would rotate the colours within my hand so that a different colour would be more predominant. I piped roses again using the Wilton 1M piping tip and I filled any empty spaces with a straight on angle and just piped a small amount of icing, I also then went around the under edge of the cake and piped under there as well.</div>
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Then it was time to add the badger and the all important number 1 candle.</div>
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I had wanted to make Sophie a "Smash" cake so she could just dig in of course being the perfect little lady she didn't quite dig in as expected but rather very delicately with her fingers she slid them into the icing and into her mouth and then the big smile came across her face. Then she looked at her mother and said "Mum seriously this is good stuff can we have this every day?"</div>
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So the cake didn't quite end up "Smashed" however all the kids enjoyed wiping all the icing off lets face it that's always the best part.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com2tag:blogger.com,1999:blog-6531507567565110931.post-52019817884317863812016-01-26T02:08:00.004-08:002016-01-26T02:09:01.566-08:00Happy First Birthday Sophie<div class="separator" style="clear: both; text-align: center;">
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My beautiful little niece has been touring around New Zealand on holiday from Perth and finally she has made her way to Christchurch, of course her parents are here too but they are not quite as important as my little Sophie Jean. During her travels she turned the big One so of course we had to have a party for her and of course this party means cake, or two.</div>
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I had known pretty much since I found out my sister was pregnant that no matter what I wanted to make her babies first birthday cake and I also knew that it had to be The Very Hungry Caterpillar. When my sister was younger, very young she had a very special relationship with our Great Grandmother Jean Brodie, so much that she even named her daughter after her. Sadly she passed away while we were both still very young, I myself have no memories of her but I know my sister has a few and one of them is that book and them reading it together, so it has always been a special book to her, I really wanted to honour that with Sophie's first birthday cake as I am sure it would mean a lot to my sister but also to my Great Grandmother, who we always referred to as Special Nana, who I know watches over us and who I also know would have been at the party.</div>
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I had taken a class at <a href="http://themakecompany.co.nz/">The Make Cafe</a> probably over a year ago in preparation to make this cake, it was just to show how to make the caterpillar and some of the food decorations. But I also spent many a hours on Pinterest looking at the different ideas that people had come up with for their cakes. I had planned on making a 2 tier cake, but by the time I stacked up the first tier I started thinking this is just too much cake for our wee party and it might be a tad wasteful so I had to work on my design a bit but I am happy with how it turned out.</div>
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After watching a couple of cakes shows this last week I noticed that some of the bakers roll their fondant a lot thicker than I have been doing so I decided with this cake to give it a try and it was brilliant, ok I know my cake is a bit bumpy but that is due to a wee disaster in the removal of the cake from the pans, normally I remove the cakes about 5 minutes after I take them out of the oven but I put them to the side and forgot and they sweated and I had an issue taking them out but despite that this is the first cake in a long time that I have covered and the fondant has not ripped along the top so I am very happy with how it came out and now I am excited to cover my next cake.</div>
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I cut out some leaves with a plunger cutter, this cuts the shape and also embosses the leaf so you don't need to use a veining tool or mould to get the texture. Then I cut out the letters for Sophie and "glued" them on with a little bit of water. To make the caterpillar I made up a few different coloured greens and made different sized balls and then I squeezed the end of some of the balls to make a tear drop shape. Using some water I "glued" the pieces together and to make the "hump" to make the caterpillar look like it is moving I used the tear drop pieces and placed them one on top of the other with every second one upside down, I made a smaller caterpillar than I had originally planned as I was only making a single tiered cake. Then I made a larger ball in red and shaped for the head. </div>
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I spent a very long time creating all the wee decorations for this cake, but I had so much fun making it that it didn't seem like an arduous task. I know that traditionally The Very Hungry Caterpillar is very bright colours but I wanted to make it a little more feminine so I used some pastel colours. I used a very small round cutter, which actually came from one of my number cutter sets, to cut the coloured circles which I used as a border for the bottom of the cake.</div>
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Then I used a larger circle to cut out for the oranges and the apple, using some more of the small purple circles I grouped them together to make a bunch of grapes, to make the pear I used an oval cutter and then shaped the top again using my wee circle cutter and then I smoothed the edges. For the cheese I just cut a triangle and again with my wonderful wee circle cutter, I made random cuts to make the cheese Swiss. The ice cream, I rolled a sausage with the purple and then shaped it and the cone again I just cut a triangle and then used my blade tool to create dents to make it look like a waffle cone. The cupcake was just a cutter, the cake was probably my favourite and that was just cutting a square and then I rolled some thin sausages out of a darker brown and "glued" them on with a small amount of water and rolled a wee circle for the cherry. The lollipop again just rolling sausages and then "glueing" them together then rolling it up. </div>
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I used all my leftover coloured fondant and put it altogether and rolled it to make the multi coloured butterflies, but I didn't end up using them as there wasn't room on the cake.</div>
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Now it was time to put it all together, this is always the best part! I randomly placed all the circles around the base of the cake, in no particular order and I ended up having enough to make 3 rings. I placed the number 1 right in the middle of the cake and then had fun placing the different food items around the cake, and the wee caterpillar on top.</div>
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So for you Special Nana the end result from all angles, I hope you enjoyed watching me make it and then watching everyone and the party enjoy it, we saved you a piece.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com1tag:blogger.com,1999:blog-6531507567565110931.post-13526732356425642232016-01-13T00:26:00.000-08:002016-01-13T00:26:49.895-08:00#WILTONLOVE recap<div class="separator" style="clear: both; text-align: center;">
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I was looking back at my previous #WILTONLOVE posts in particular my <a href="http://buttonupcakes.blogspot.co.nz/2015/06/wiltonlove-part-2-my-wilton-wish-list.html?spref=pi">wish list</a> and thought I would let you all know how I got on with my wishs. Sadly I didn't quite get all the things on my wish list last year but I did get some and here is what I thought of them.</div>
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My number 1 Wish was a Wilton Practise board this is to practice different piping techniques and piping nozzles and can you believe I have had this for quite a while now and I haven't even used them yet, how busy life gets and practising got pushed aside, but I have officially added this to my New Years Resolutions as a to do, perhaps this weekend coming, ever hopeful for a weekend that is pain free and free enough to practise, but I will make it happen, I can at least tick it of my "To Buy" list.</div>
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Sadly number 2 The Wilton Colour Right System is still not available in New Zealand, so unless Wilton decide to send me one to try out, this one will have to wait a little bit longer, maybe if I cross my fingers really tight it might become available in New Zealand this year.</div>
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Number has become a new favourite of mine, I love it to pieces and can't believe that I went so long with it, The Wilton Decorating Bag Holder, so great to have when you are using multiple colours or piping tips, but now I even use it even if I am only using one colour because its great to have it standing on the bench letting gravity take over, plus there is the added bonus that it matches all my other purple Wilton gear and looks great in the pictures. Yes this definitely needs to be added to the favourites.</div>
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Number 4 the Wilton Bake Even Strips, can you believe that these to have eluded me this year, every time I go to purchase them they are out of stock, and every time I go to make a cake I curse that I haven't checked to see if they are back in stock, I am pretty sure Mummy brain is with you for life not just pregnancy. So these will also stay on my wish list, but I now have hubby on board and also wanting me to get them as he has been in the kitchen quite a bit these holidays making cakes with our son and leaving Mummy out and I explained to him what they do, he says to me "So why haven't you got them yet?" Perhaps he will be able to remind me next time I do an order.</div>
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Number 5 Wilton Colour Swirl I got this just before Christmas when I topped up some supplies, but it wasn't actually until earlier this week that I got to use it, desperately craving something sweet I decided to make some cupcakes, I had some butter cream left overs in the freezer and decided to use these, here's the thing I only had 2 different colours and not 3, but this was OK because I had watched the Youtube clip of this many of times and I had seen that you can use just 2 colours. All set up and ready to go, sadly this hasn't yet lived up to my expectations, its was quite difficult holding the two bags and squeezing the frosting out with out it coming out the top end, so first recommendation it to not use the piping bags that come with the Colour Swirl set but use larger ones at least 20" and the second unforeseen problem was because I was only using 2 colours and there is no "blank cap" to cover the 3rd section of the coupler icing also came out of there as well so this was an incredibly messy job, I did watch the Youtube clip again and although they don't show just using 2 colours they do say you can, but to be honest I don't see any way around it, I will try again with the 3 colours and for this I am sure it will work, but I'll let you know. Overall quite disappointed with this, although this may only be $3.99 in America I had to pay about $20.00 in New Zealand so quite expensive especially when it doesn't live up to expectations.</div>
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Number 6 The Wilton Cake Marker this is still on the wish, so far other things that I have deemed more important at that time have gone into my shopping cart first, but it is something the I still want, I do have a couple of the soft Wilton Measuring tapes and they are great but as much as I try I still don't quite get it level the whole way round the cake. So when this finally does make it into my cart I know I will use it a lot.</div>
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Number 7 was the Wilton Icing Smoother, why of why haven't I got this yet? I have bought cheaper brands and whilst they are pretty good they don't come as long as the Wilton one so you can't just do one swipe and I find the more you work with frosting whether its the crumb coating or the top coat the worse it gets you really need to do one clean swipe which is what the Wilton version allows you to do and lets face it the cheaper options don't match there is no purple handle and what does one do when ones decorating tools don't match? Well most people are fine but I go googoo gaga So this remains on my wish list for now. Perhaps I just need to do an order of all wish list items.</div>
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Number 8 the Wilton <span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">Turn-N-Tilt turntable, this beauty wow yes sadly she is still on my wish list again not available in New Zealand, come on Wilton I love you make all your products available to me please, I did get another version of this and I do love it to pieces, however there is one thing I can't really understand, the top of it is covered in a felt like substance, now I am guess this is for non slip purposes and that most people put a cake on a board straight away and then go about decorating it but I do the opposite I like to have my cake boards clean and the best way to achieve this I have found is to put the cake on the board at the last possible time and once it has been decorated so although I love and do use this turntable I go through alot more cake boards and I find I now have to decorate on one and then have a fresh one for when the cake is finished otherwise you get frosting and cake all over the top and Im not sure how I would go about cleaning this.</span></div>
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<span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">How did I do? Well I got 3 out of my 8 products on the wish list almost 50% and I think thats pretty good considering 2 of these items are still not available in New Zealand. I guess that leaves only only 6 items on my wish list I might need to create another one? I could really make an endless list as they keep coming up with great products I want to try.</span></span></div>
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">One day when the kids are all grown up and I am old and Grey, Older and Greyer I guess, and Hubby and I make our way to America I will take an empty suitcase and bring it back full of Wilton.</span></div>
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13.2px; line-height: 18.48px;">A year later and still I still have #WILTONLOVE.</span></div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-70946382887611978982016-01-12T22:44:00.001-08:002016-01-12T22:44:48.024-08:00Christmas Wreath<div style="text-align: center;">
And not forgetting the Gluten Free Wreath.</div>
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I was so excited to make this, and I had wanted to make 2 batches of cupcakes but someone who shall not be named told me I was making too much food, so I only made the one, but the Pin that I was modelling off used 24 cupcakes, so the proportions weren't quite right, but I still think it looks great.</div>
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I used the Wilton 1M piping tip with yummy green frosting and the rose technique, by the time I had frosted them I could see the whole idea coming together.</div>
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It was an extremely hot day, so into the fridge this went as I made up the other decorations.</div>
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The bow was the most fun to make I found the video <a href="https://www.youtube.com/watch?v=LqlO4mcBIGs">here</a>. But I do feel some of the measurements were slightly off because I felt like the bow needed a little more length. I rolled out the fondant slightly thicker than I wanted and then used a embossing roller to roll to the right thickness and to create the pattern. I used my small rolling pins to place inside the bow while it dried so it didn't sage and for the strands I used Plastic dowelling, which I use when stacking my cakes to give a little shape.</div>
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I did all the decorations and the piping the day before we needed it and because I didn't want any of the fondant decorations to get soggy I waited till we were about to leave before I placed them on the wreath. Actually came together pretty quick and was really fun to make and I think it looks very effective, but next time definitely 24 cupcakes. This also went very fast, I just hope that the couple of kids who are actually Gluten intolerant actually got a taste.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-25610575782882463632016-01-12T22:06:00.000-08:002016-01-12T22:06:27.776-08:00Christmas time<br />
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Merry Christmas, I know I am a bit late, but holidays have been very busy and hubby is back to work tomorrow and I am finally catching up on things. Housework, well really only the washing, selfishly I have been more focus on getting up to date with blog and sorting out a crafting area for my scrapbooking, one must have craft in ones life or one would perish :)</div>
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This cake was a collaborated affair, This cake was make for my sons preschool end of the year concert and as I was making the cake hubby decided that he could help and this would be a good way for us to spend time together, to tell you the truth he got really into it and I think he really enjoyed himself. A good way to relax other than playing the Xbox.</div>
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I had bought 3 Topsy Turvy/ Mad hatter tins quite a while ago and hadn't used them before this, I had been searching Pinterest for Christmas cakes for a while and there were quite a few that had used these tins so I knew this is what I wanted to do. I had wanted to make a 3 tier cake but sadly after the first 2 cakes I ran out on ingredients so 2 tiers it was.</div>
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Because this was for going to be for kids I didn't want to make it overly sweet, especially in case my son got a piece because I am a meany mama and don't really let him have cake and if I do I normally scrap all the icing off, so I made a Butter Cake and did a thin layer of crumb coating.</div>
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Here is where my Mr. came in to save the day he covered the cakes with fondant, and did a really good job I think put me to shame, he decided on the colour scheme of a red bottom tier and green top tier with a layer of snow.</div>
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The base of the red was a little untidy so I rolled out some fondant sausages, again here would have been a great time to use a clay extruded I would have had lovely even sausages instead of what I did get, one in red and one in white slightly lopsided and then twisted them together to make a candy cane wrapping. Time to stack, actually quite hard to stack the topsy turvy cakes as you need to make sure you have the angles correct, and I think after finishing this cake to get the real topsy turvy effect you need to have more than 2 tiers, so Santa I know I have missed this Christmas but maybe next year you could bring me a couple more topsy turvy cake pans please in the next sizes, I promise I'll behave myself.</div>
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Now comes the fun, all the decorations and sculpting the figures this is where my husband shined and sort of took over, but I didn't mind he was having so much fun. I did try and make him watch the YouTube tutorials first, but his idea of watching was to press play not even look and do it his own way but I got to hand it to him they look great, but for those of you who do want to watch the videos <a href="https://www.youtube.com/watch?v=laNusbQ0jTQ">Santa is here</a> and <a href="https://www.youtube.com/watch?v=7f9nGUnzDoM">the Reindeer is here</a> just a wee note again because this cake is for children we used dry spaghetti pasta instead of toothpicks to attach the figures and as their wee skeletons. I did the tree and the snowman they were fairly simple, for the tree I made a conical shape and then using a pair of scissors I went down and around and cut little slits, and I cut out a wee star for the top. and for the Snowman well I think you can guess that one. Well I hope so ;)</div>
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Then I, with nothing else left to do while Gary was busy sculpting, made some decorations for the Gluten free Cupcake Wreath I was also making to take to preschool and used one of the spare gingerbread men and a star for the side of the cake.</div>
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I am sure as you can imagine the cake went down like a pile of bricks and once I handed it over to the teachers at preschool I never saw it again, just the plate with a few crumbs.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-87480967150424531612016-01-12T18:10:00.002-08:002016-01-12T18:11:03.983-08:00Hey now I'm an Allstar<div style="text-align: center;">
Let me start this one off by saying this is now officially my favourite cake of all the ones I have done so far, this is another that has been in my mind for probably about a year.</div>
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Those of you that know my dear daddy know his passion (Obsession) for Chucks and one day I was wasting away time endlessly searching for cake ideas on Pinterest and I came across <a href="https://www.pinterest.com/pin/451978512580396372/">this video</a> tutorial from <a href="https://www.howtocookthat.net/public_html/">Ann Reardon</a> and instantly I thought of dad. Of course this was In October and dads birthday is at the end of November but mum and dad were still living in Auckland at the time and I wouldn't be seeing him for his birthday so I had to keep the idea in my back pocket and continue searching and pinning tutorials. By the time this November came around I had watched Ann's video hundreds of times and pinned thousands of other Chuck cakes.</div>
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Though dad has several different colours and kinds of Chucks I thought his Blue pair would be the best to replicate so I got pre-coloured fondant a lot less messy, and the blue was the perfect colour.</div>
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Although Ann's video does show you how to make one of the two logos I thought it would look best to have them printed. I was unusually un-organised for dads cake especially considering I had a year to plan so I didn't have enough time to get the Chuck Allstar logo (The circle) and Converse Logo (the rectangle) printed from my usual ladies up in Auckland but I remember being told that someone here in Rolleston does edible printing so I got them from Debbie from <a href="https://www.facebook.com/Logos-On-Cakes-244421805577099/?fref=ts">Logos on cakes</a> very handy as she is only about 5 minutes down the road. I got extras printed just incase.</div>
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If you watch Ann's video you will see she has the templates on her website, but when I went onto her website it turns out you actually have to pay for the template I think I paid $4.99 Australian, which I was happy to pay as I knew I would then have the template for ever and although I found the template wasn't quite accurate it was a good starting point and next time I make it I will enlarge a few of the pieces.</div>
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I decided to try a different cake for dad as he isn't too keen on sweet cakes so mum and I found a raspberry swirl cake which we thought would be nice. So using my new sheet cake pan (See hubby I don't buy things and only use them once) I made 2 cakes as per Ann's instructions but I actually only needed the one cake for one shoe so I know next time if I want to make a pair I will make 2 cakes again, though I have a feeling that the template from Ann was actually smaller than the one she used.</div>
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My sheet pan was the same width/depth which ever way you call it as the shoe template which worked out perfectly.</div>
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I cut out 2 of the templates whole and stacked them on top of each other, Then using the side template I checked what level I was up to, this determined how long my 3rd layer would be. </div>
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It worked out to be about half, I cut 1 more layer and that was enough to make it to the correct height.</div>
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Next up it was time to sculpt the shoe down, this was quite hard as the cake was very soft and crumbly but I managed to get it done.</div>
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Crumb coating, </div>
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At this stage it looks a little crazy but it all works out in the end. While I had the cake in the fridge to set the crumb coat I made the Gromets for the shoe laces, I needed 20 altogether, but of course I did some extras and chose the best ones for the cake. To make the shapes I used 2 different sized plain circle piping nozzles as cutters, Ann does give you a guide to the right sizes with the template and I just matched as close as I could.</div>
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To paint the Gromets I used Silver Lusture Dust and Cake Decorators fluid and mixed into a paste.</div>
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After the crumb coating had set and the cake was colder and therefore a little more stable, I was able to shave down the 2 edges which gave a more rounded look. Then added some more butter cream on the newly exposed cake.</div>
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Now the exciting part, the Fondant, where the cake the really takes shape and comes together. Firstly some black to cover the top of the shoe. The key to this is to smooth the edges of the fondant right down so that it is flush with the butter cream and therefore wont be seen under the top layer of fondant. Ann suggests using a cardboard ring covered in baking paper for the top of the shoe, as a temporary fixture to prevent the "Tongue" of the shoes drooping down, however the wee one I made kept falling of and to be honest was more of a hindrance so I didn't use it that much.</div>
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Next up is the "Tongue" of the shoe, 1 layer of the blue and 1 partial layer of white, if I were to make the cake I would do a complete layer of white, I feel it would have given a cleaner finish. I used a very small amount of water to attach the 2 layers together, if you use to much water the fondant goes soggy and will rip and tear more easily. Then smoothed it on to the cake. On Ann's video her piece of fondant went right to the toe and further so I do think that the template needs a little work.</div>
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Next up the sides of the shoe, Key point, very important when cutting out the template you need to cut one pair, meaning cut one as is then flip the pattern over, other wise you end up with 2 rights rather than a left and a right side of the shoe. In Ann's video she cut her template in the colour and then used a thin strip of white for the edges, I did trial it this was but found making an entire template in white worked much better, it does make the fondant a bit thicker but I think it is worth it to get a cleaner look.</div>
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Again using a very small amount of water I attached the white fondant to the blue, then I wrapped in glad wrap so that it didn't dry out.</div>
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Smoothing the panel fondant was so easy, I find smoothing fondant normally on cakes much harder and I normally always get rips, but this came out perfect! Again on Ann's tutorial her panel started where mine does at the toe but went right back to the centre of the back of the shoe, mine did not but I made a fix for that after. Then I smoothed on the other side.</div>
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To finish the back of the shoes I cut the strip for the back of the shoe a little wider. Then I used the "stitching" wheel to create stitch lines on the strip. I used a little water to attach the strip to the shoe and cut it off at the top matching the height of the side panels.</div>
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Using a piece of white fondant I had rolled out before I placed on the toe of the shoe to create the rubber tip of the shoe, because the "Tongue" panel didn't go right to the toe and down this meant the white rubber part of the shoe wasn't flush with the other fondant, so I guess to fix this I could have rolled the fondant a bit thicker but I didn't foresee the issue, but no worries, as I said next time I make this cake I will fiddle with the templates a little.</div>
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Using my fabulous Wilton Ribbon Cutter I cut white strips to match Ann's template for the bottom of the shoe.</div>
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Using a very small amount of water I attached the first strip to the side of the shoe. Now a really thin thin strip of black, which goes on the second white strip. I attached the second white strip after adding the black line.</div>
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Using the end of a paint brush and with a small amount of pressure I made indents for the placement of the Gromets. 8 down each side of the shoe and 2 of the side for the air vents. Then using a small amount of water I glued them to the shoe.</div>
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Ann's uses a clay extruder to make her shoes laces, but I am yet to acquire one of these fantastic tools, so I used my Wilton Ribbon Cutter instead, the problem I found with this, is by the time you roll your fondant to the right thickness and then cut the strips it can make the fondant quite dry and therefore easy to crack, tear and rip.</div>
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I think the laces came out well but they did take more time cause I had to keep throwing cracked and ripped laces away.</div>
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Using the same "Stitching" wheel I created stitch lines along the fabric of the shoe. and lastly it was time to attach my printed logos, this I did with a little bit of water, but next time I might use a bit of piping gel as I found the water came right through to the top of the logo and I had a small amount of ink running.</div>
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The finished cake, This was one of my most time consuming but most fun cake to make and I was very happy with the outcome. My dad loved the cake, and at first didn't realise that it was a cake. I can't wait to make it again, but in what colour??</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com1tag:blogger.com,1999:blog-6531507567565110931.post-87607477453984909492015-12-09T00:35:00.000-08:002015-12-09T00:36:01.512-08:00Basket of Flowers<div class="separator" style="clear: both; text-align: center;">
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Mum and I have recently starting going to some craft nights making cards with a great lady called Bev who works as a consultant for Close to my heart, it has been a great way to get out of the house for both of us and also a great way to meet some more people local to us. Anyhow a couple of Fridays ago mum and I hosted a party at her house for the same thing and I decided to make a cake, mainly because it seems lately every time I go anywhere I have to make a cake I look at is as practise but I also just really enjoy it. </div>
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I was trolling through Facebook one day and came across <a href="https://www.facebook.com/Vlechten.met.Daan/videos/1743335569237493/">this</a> video and I thought that it looked really effective and shouldn't be too difficult to reproduce. I think under normal circumstances this would be true but of course on the day I decided to make the cake it was 30 bloody degrees and of course just like me the butter cream was melting so useless for piping.</div>
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But starting at the start I made a chocolate cake as I know most people like chocolate cake and it's only werido's like me who don't, so chocolate cake it was</div>
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I used my trusty old devils food cake with chocolate butter cream for the crumb coating.</div>
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I made up about 4 lots of butter cream and coloured them and filled all my piping bags which I had already with my piping tips, including the Wilton 789 for the crumb coating and top layer. I used Wilton 104 to make the Roses, Wilton 352 for the leaves and just a generic basket weave and a generic round tip to start the roses, and a Wilton 1M for the purple flowers and also for the plan B roses. And of course as you can see in the photo my brand new Wilton Flower Lifter, I did have one of these years ago but with all the moving I lost it I was so excited when I ordered my new one.</div>
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First step after the crumb coating had set was to do the top layer, I noticed on the video above they actually used 2 different colours for the top coat, The cream foe the top and for around the side they used the same colour that they did the basket weave, but I didn't have time to do that so I just used the one colour, however hindsight I can see the difference it makes using the same colour and it looks much better. Never mind.</div>
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After my top coat I used my generic basket weave piping tip to pipe the weave, firstly I spaced out how many horizontal strips I would need to make then I piped starting from the very top every second line (3 in total) then I piped a vertical line at the end of my first strips, then I piped from the middle of my first strips over the top of the vertical line on the odd strips (3 in total) and then another vertical line, rinse and repeat. As you can see from the photo below, had I done the top coat in brown the holes wouldn't be so obviously.</div>
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Today was an incredibly hot day even with my air conditioning on full fan 16 degrees so I put the cake in fridge to stay cool while I piped my roses, I had piped roses before so I had expected this to be no problem and to just quickly make all the roses I needed, boy was I wrong I hadn't taken the heat into consideration and although I had no problem with the first rose the subsequent roses literally melted while I was piping and completely smushed together when I tried to move them from the rose nail to the cake. After an hour and a half, I am not kidding you, I still only had 2 roses so I made a plan B and used the Wilton 1M to pipe swirl roses.</div>
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The heat was not done with me yet, When I tried to pipe the Leaves ad the wee purple flowers the butter cream in my piping bag did not want to stick to the top coat of the cake as much as I pressed down consequently the wee purple flowers did get squashed and the leaves are quite right either, I am determined to make this cake again but I will try in the dead of winter I think.</div>
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Although as I saw it was full of mistakes with my critical eye the ladies at the party were amazed and loved the cake so I call it a success for Summer. But check back with me next year when I try again in winter and then I will do side by side comparisons.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-58286441993828696872015-11-22T04:02:00.001-08:002015-11-22T04:03:03.881-08:00Surprise Pinata<div class="separator" style="clear: both; text-align: center;">
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Shhhhh.......This was a secret mission of epic proportions. This year marked my favourite (and only) sisters 30th birthday, as she lives in Perth we were all sad we couldn't be there for her birthday or so we thought but my mum devised a secret plan and booked flights for my dad to fly over, so one of us could be there, and arrive on the day of her party and stay for a few days after, only a couple of us knew we didn't even tell my brother in law so it was a surprise for him as well.<br />
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I was thinking about how great it would have been if I could make her a cake and dad could take it as carry on luggage but lets be real this cake would have to survive the flight from Christchurch to Auckland and then from Auckland to Perth across straights and seas through 3 lots of security and customs, however dad was up for the challenge probably extremely reluctant but as I am the favourite child he put on a brave face for me.<br />
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My sister had decided on a fiesta theme and I know she had spent months in advance planning, organising buying and making decorations including of course a Pinata. Because of this I knew the cake had to be a Pinata both in shape and in action filled with candy. Luckily I had a group of friends coming over before dad was due to fly out so I got to have a practice round and I tell you thank goodness for this, as the first cake was a flop, literally the head fell off.<br />
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Not even thinking I made the cakes that I normally use chocolate devils cake and vanilla cake, I like these cakes cause they are always nice and moist and soft, of course I now realise that soft cake has no strength to hold itself up when sculpted.Whoops! Wish I had a photo to show you but it got lost when my last phone went kaput. But needless to say it looked quite a sight.<br />
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I didn't want to give up, I was so determined to make this cake a success so I thought about it and did some research into 3D cakes and sculpted cake I came up with the "American" solution which was to use pound cake. All the American cake show I watch the always use pound cake but it never really interested me because I always felt like a pound cake was so dense and wouldn't taste nice, but I thought hey I'm not eating it so it doesn't matter what it tastes like, bit cheeky I know but guess what it was an amazing success!<br />
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I bought a sheet pan cake tin so I could then cut out the shape I wanted. I did do a lot of research but every time I searched Pinata cake everything came up were "standard" shapes with candy in the middle, but I wanted a tradition Donkey Pinata shape with candy inside so I had to make up my own method.</div>
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I googled for a Pinata outline but didn't really like the shapes, luckily mum found a nice shape for me and we printed it off and then I simply cut out the shape on each sheet cake. I decided to cut the legs off as I thought the cake would have more stability which was a definite necessity with all the travelling the cake would be doing.</div>
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Next up I cut the belly out of the middle cake section. Making sure to still leave a border so the candy wouldn't just fall out.</div>
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Keeping the cake with the cutout flat on a chopping board I iced around the boarder and the head of the donkey and placed one of the other sections on top. Then flipping the cake over and exposing the other side of the cut out cake I repeated the icing of the boarder and head, but before placing the last section of cake on I filled the hole with candy, of course being a kiwi girl living in Australia I figured I would use candy the I knew she missed which was Jaffas and Pineapple lumps.</div>
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After placing the last section of cake on top I added in stabilising rods (I used cake pop sticks) to be fair I probably used far too many but I wanted to make sure the cake had the best chance of surviving it's trans Tasman trip.</div>
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Again still leaving the cake flat I crumb coated what I could and then I placed in the fridge for a good 2-3 hours to make sure it was really set cold. This way I knew it would be solid for when I placed it upright.</div>
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Because I didn't level my sheet cake (mostly because I thought it looked pretty level and then also because I tried with one and it became very crumbly) when I stood the cake up it was wider at the top than the bottom but luckily my trusty handy husband was onsite to help me and with excess cake we built up the side to make it even and then I could finish the crumb coating. Note the colour change, I ran out of icing and had to make and colour some more and of course you can never get it the exact same shade. Then it was back into the fridge to set.</div>
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While the crumb coating was setting I made up the icing for the top coat. My idea was to use the Wilton large Grass tip #234 in different colours layering up so it would look like the tasseled or fringed crepe paper like on Pinatas. At first I thought I was going to need to buy another 3 grass tips as I only had the one, but finally commonsense prevailed and I thought it would actually make more sense to buy 3 more large couplers as I can use these again later.</div>
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Notice I have gotten one of the items off my wishlist the purple Wilton (and therefore matching) piping bag holder. Tick. I set up all the bags with the couplers and after each layer of piping I just washed the piping tip and then placed it on the next colour, was a bit time consuming but I was committed. The crumb coating was set and now it was time to get piping.</div>
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I ended up piping from the bottom up this gave me the best outcome. I had the cake on one of my turntables and then just did one colour, one row all the way around and then changed colours and did the next layer. I used blue as the crumb coating so it would slightly show through the fringe and just give another colour.</div>
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Halfway through the piping I had to place the cake and the icing bags back into the fridge for about an hour as it was so hot the buttercream was melting fast and I was worried the fringe would melt together. </div>
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When I got to the top I piped short fringes so it would stand up and just look a little bit different to the sides.</div>
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This doesn't happen very often, but after finishing this cake I was so happy and excited I was giddy! And I couldn't wait till the cake arrived in Perth and I could see my sisters reaction. I mean literally I was up into the very early hours waiting to hear of it's safe arrival.</div>
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Although I tried to make the cake to a certain size so it could fit in a container that we already had, this didn't quite pan out as the cake ended up quite a bit larger. and mum and dad were having to rush around at the last minute to find a suitable container, which luckily they managed to find and totaling 7 kilos it was at the maximum weight for carry on luggage so perfect.</div>
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The first obstacle was Christchurch airport security, it wasn't a busy day so as soon as this strange looking item went through the x-ray machine it drew in a lot of attention and ooos and ahhs and a brief conversations of how it might need to be confiscated for tasting. Afterwards they wished dad luck on his journey and then he was off to Auckland.</div>
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Straight through customs in Perth no problems as it was busy there, then it was into a cab and straight to the party, I still can't believe we all managed for such a long time to keep this secret but we did and as my dad walked around to the back of the house my sister caught sight of him she was stunned for a minute and then she realised yes this was real and then there was lots of hugging and tears. </div>
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Then it was time to unpack the cake and how is this for my first internationally traveled cake, it was in perfect condition, not a stray fringe anywhere, Well done dad! She then got another surprise when she cut into the cake to find Jaffas and Pineapple lumps. I guess the really good thing is people realised it was a Pinata so it must have looked the part and no one could believe it had come all the way from Christchurch surviving a car ride, a plane ride and second plane ride a cab and a crazy and in shock sister, but I didn't dare ask what it tasted like crazy pound cake but I am so pleased with the cake I don't even mind. I guess I should find out for next time.</div>
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And another photo cause I loved it so much! I did have a video of the cake being opened but due to certain words slipping out I think its best I keep that to myself. But I am sure you can use your imagination.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-85983063795577292832015-10-27T19:25:00.001-07:002015-10-27T19:25:45.646-07:00Would you like some tea?<div style="text-align: center;">
October brings with it my mum's birthday and finally I got to try out a teapot cake, I'll tell you now that it definitely did not turn out how I wanted or expected, but it's all lessons learned. And mum was thrilled and that's the main thing.</div>
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My very good friend from Germany sent me a Wilton Ball cake pan for my birthday, and I finally got to use it. I knew as soon as I opened it the first cake I would make would be a teapot.</div>
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Mum's favourite cupcake flavour is Red Velvet so I decided to trial making it into a cake. The cake was successful, but what I didn't think about was the crumb coating, normally with Red Velvet you use a cream cheese frosting which is what I made, but it doesn't set like buttercream frosting does, even though I put in it the fridge for a couple of hours, so it was not the ideal base for the fondant and therefore it didn't come out nice and smooth. I also found it made it much easier to rip the fondant as it was still wet, so this cake definitely had a "back" side.</div>
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While I had the cake in the fridge trying to set it I worked on the flower decorations. This was the first time I had ever used a flower veiner and I was pretty happy with the outcome. What I found was it works better if your fondant is rolled a little thicker than you would normally have for other flowers. I did 2 different colours and also 2 different sizes, while I was making them I wasn't sure exactly how I was going to use them and what pattern I was going to make but I knew I wanted flowers somewhere.</div>
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While the flowers were drying I worked on the spout and the handle for the teapot, I used Tylose powder so they would set, but I messed up my calculations and I used too much so it dried out very quickly and had some small cracking but nothing to major. I threaded in a few toothpicks into the fondant for stability and also to help attach them to the cake. I also made up a couple of other bits a pieces for the cake, but wasn't really sure if I would use them, I ended up using the flat crinkle cut circle for the teapot lid with the bottom creation (which I wasn't sure whether it would support it's own weight, but it did really well so I was very happy.)The only decoration I didn't use was the lace rim for the base of the teapot and that was mainly because of the rip in the fondant which I needed to cover up.</div>
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I tried to smooth out the cream cheese frosting the best I could with a hot spatula, but it didn't set and was actually quite wet, this ended up making the fondant rip. Next time I will definitely use buttercream frosting for the crumb coating.</div>
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The final result was quite bumpy, but my mum was really stoked and loved the cake. I used the wee flowers as a border around the teapot which covered up the small rip in the fondant, because they were a little thicker they were heavier and were a little harder to attach to the cake but I used my glue recipe and just had to hold them on the cake for a wee bit longer than normal giving the glue time to adhere.</div>
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The proportions were a bit off for the handle and spout, I think I thought the ball would be a little smaller than it was, next time I might try the "American" way and sculpt the handle and spout from rice krispie treats and do them a bit bigger.</div>
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The best part of mum's birthday was when my two and a half year old son sang happy birthday he gave it such a good try then helped mum blow out the candle. Then he kept singing in an attempt to get me to relight the candle so he could blow it out again, and yip it worked! I was enjoying him singing so much I re-lit it 2 or 3 more times.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com1tag:blogger.com,1999:blog-6531507567565110931.post-16350829013823851702015-10-05T00:47:00.001-07:002015-10-05T00:47:53.110-07:00Cupcakes for the SPCA<div style="text-align: center;">
Mum and I went to the Christchurch Cake and Craft Expo in August and while we were there we saw one of the stalls was a for the SPCA. Every year they ask people to bake and decorate cupcakes and then sell them to help fundraise for them, what a great idea, we decided that we definitely had to give it a go.</div>
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The main day to sell was the 27th of August, but due to the fact that mum and dad were in the middle of moving down to Christchurch we had to wait a while for things to settle but when we were ready we baked 4 dozen cupcakes chocolate with chocolate frosting, vanilla with vanilla raspberry frosting and red velvet with cream cheese frosting and we nearly managed to sell them all. We had a big donation of $30 to our fundraising page which you can find <a href="https://spcacupcakeday15.everydayhero.com/nz/mama-mamamama-cupcakes">here</a> and we got $170 in cash on the day for a total of $200.00 which was our goal so we are thrilled and excited to do it again next year!!</div>
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Anyway here are a few photos of our cupcakes.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com1tag:blogger.com,1999:blog-6531507567565110931.post-27141875142562376432015-09-21T04:53:00.002-07:002015-09-21T04:53:56.577-07:00Eaten Alive!<div class="separator" style="clear: both; text-align: center;">
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Now for my cake I have been wanting to do this for about a year so a lot of planning has gone into this. I had first seen it in a book and of course it is also all of Pinerest. I have been thinking about how exactly I would get the right shape, at first I thought I would use my favourite "Easy layers" pan set and sculpt the entire shape, but then it came to me very suddenly that I could achieve the most of the shape I needed if I used a Dolly Varden tin and sculpt up. This was very successful! I used the cake that I cut out for his wee mouth to sculpt up the nose.</div>
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After crumb coating I used the same trick that I did for Sian and Lisa's cakes to smooth out the frosting. </div>
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You might be wondering why I did pink frosting for the crumb coat especially because the majority of the fondant is grey, Well I specifically made a strawberry cake which was also pink so that when you cut into the cake you would see pink, this way it would be like really cutting into a shark and seeing their flesh. </div>
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While this was setting I used a small round cookie cutter to cut out rolled fondant for his eyes.Using white and black.</div>
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Then I covered him in fondant, I used white fondant which I added in some pre coloured black to get a nice grey shade. I didn't cover the whole head because for his mouth and underside I would be using different colours and I didn't want the fondant doubled in thickness.</div>
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For his nostrils I used a ball tool to indent small circles.</div>
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I rolled out some pre coloured red fondant for his mouth and used a ruler to cut a straight edge for the base, smoothed it into his mouth and then using a very sharp scalpel to cut around. I wanted to do the red first as I didn't the red marking the white fondant.</div>
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For the white of his belly I sketched out the rough shape on a piece of paper and checked it against my wee boy and then used it as a pattern to cut out the white fondant. I used a small amount of edible glue to ensure that it sealed and stuck to him, I made the white fondant slightly larger than the space required so I knew there would be no crumb coating showing I didn't mind having a small overlap as I figured that would be better than exposed crumb coat. Sadly because it a flimsy shape when I picked up the white fondant it did rip almost at the centre, I tried to smooth it out but it as it didn't quite go away I decided that it would be a "Battle Scar" and gave him more character.</div>
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Using the edible glue I attached his wee eyes, after I had I realised that I had probably positioned them too high.</div>
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To make the teeth I used white fondant which I first rolled into balls and then into flat tear drops. I made them all slightly different in shape and in size. I let them dry and harden for a few hours before I used them. Again using my edible glue I attached them onto the jaw line.</div>
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After I had made the teeth I used some Ivory fondant to make a couple of legs and an arm which I also left to dry/harden before I used them.</div>
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To create the Ocean I made up 1 batch of Blue buttercream frosting. I spread this along the cake board and up to the shark I tried to create "peaks" to make waves. Then I placed the body parts into his mouth. </div>
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And there you have it, Eaten alive!</div>
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This has now taken pride of place in my heart as my favourite cake.</div>
<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-56690072494416487252015-09-21T04:37:00.001-07:002015-09-21T04:38:00.529-07:00Pride and Prejudice<div class="separator" style="clear: both; text-align: center;">
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Lisa's birthday cake had to be a book, She is one of the biggest readers I know. And the movie "Pride and Prejudice" with the real Mr Darcy aka Colin Firth is very close to our heart so this had to be the book.<br />
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I wanted to get an edible image for the cover as I knew this would have the best effect, but I didn't want the classic novel cover as I had planned on making the book landscape as opposed to portrait I did have an idea of playing with the silhouettes of Elizabeth and Mr Darcy and searched on Pinterest and on google and although there were some great ideas this was my favourite.<br />
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I sent it off to my favourite ladies at <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> to get them to print one out for me and send it down. It was so well packaged no harm came to it during its tour down the country. This edible image was different to the last one I had used for my Port bottle, as this one needed to go in the freezer before transferring to the fondant. </div>
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But I am getting ahead of myself, I have to make the cake first. Lisa has a very bad Gluten intolerance so I had to be very careful whilst both baking and decorating, I thoroughly washed everything and cleaned down all surfaces before I even started on her cake, and where possible I used different tools and surfaces.</div>
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I made chocolate cake for her as well as I know that tends to be what most people like and I had found a great cake mix that was gluten free. I was able to use the same rectangle cake pan that I did for Sian's cake. This has turned out to be one of the best cake pans I have bought as I have used it for many cakes.</div>
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I used the same trick also to smooth out the buttercream frosting, I still can't believe just how easy it is to do and just how effective it is. It has me wondering what did I used to do before this?</div>
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I had quite a few tutorials "Pinned" for books and I have to say I expected that this cake would be the easiest to make and look the best but truly it turned out to be the hardest and in my mind this was an epic fail! You can find the tutorial I used most <a href="http://www.globalsugarart.com/tutorial.php?sheetid=78">here</a>, the basic idea was to cover 3 of the sides in fondant to create the pages, then using one piece of fondant to create the binding and book cover and finally use thin strips along the 3 paged sides to create the illusion of the back cover.</div>
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Because I was making an older book I didn't want to have white pages I wanted them to look aged, normally to age something I would use tea bags but I wasn't quite sure how this would go down but as I couldn't think of any other way to age the pages I decided to give it a try.</div>
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I used my Wilton Ribbon Cutter to cut an 1" band which I had hoped would go right around the 3 sides so I didn't have any seams, sadly this wasn't the case I couldn't get it long enough, more on that later. </div>
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I boiled the kettle and filled a mug then I just dipped the tea bag in and quickly pulled it out again, using a paper towel I squeezed the excess water out because I knew it would make the fondant very sticky if it got too wet, then I just wiped the bag over the strip I had cut. Using a blade fondant tool I scratched horizontally along the strip to create pages.</div>
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Using a small amount of edible glue I attached the strip to one of the long sides of the book. This was a complete disaster the fondant was of course sticky and didn't want to attach to the cake and by the time I got to the 3rd side of the cake everything was sticky and stretched and to be honest it looked terrible. </div>
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If I were to attempt this again and would try harder to achieve one long length of strip so there are definitely no seams and I would scratch the pages onto strip first, then attach to the cake and lastly use the tea. Although very disappointed I am glad I have come up with a solution for next time.</div>
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For the binding and cover I wanted to use an ivory colour so it was different to the pages but also had an aged look. I measured the size I wanted and rolled out my fondant keeping it a little thicker than normal, now I should have put some Tylose Powder into the fondant before I rolled it but I had a absent moment and forgot. Using my Wilton fondant mat as a guide a ruler and a very sharp scalpel to get straight lines. I set up some cooking books with some baking paper on top to rest the fondant on to set and harden slightly and keep it's shape.</div>
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While the fondant was drying I placed my edible image into the freezer, I hadn't given it much thought until it was too late but I had guessed that I would need to "glue" the image onto the fondant and because I knew the image was smaller than the space on the cover I wanted to put the glue onto the image instead of the cover and risk using too much glue, but as I said before this edible image was different to the one I had used previously and almost as soon as I had pulled it out of the freezer it had, shall we say defrosted, I'm not sure it was ever frozen as it was a very very thin but needless to say that by the time I had peeled it off and glued it it was disintegrating in my fingers so I had to work very quickly to place onto the cover. </div>
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My fault of course because I shouldn't have used the glue. Silly girl!</div>
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I placed the cover onto the cake and smoothed it on.</div>
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I printed off some more font off the computer to write/pipe the title onto the binding, here's where I came into some more trouble it was very difficult to write/pipe onto the side as opposed to writing/piping on a flat surface however for next time I'm not really sure how I could remedy this situation as once it has the writing on it it can't be smoothed onto the cake without smudging the piping, so it looks as though this will be something I will continue to think about until I can come up with a solution.</div>
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So lastly we come to the back cover, I had especially bought a new tool/cutter for this step and again obviously my brain must have been absent because it hadn't even occurred to me to think about the over hang from the cover and to match this to the back cover. So on I went confident I was doing it correct. measured out my strips and cut them.</div>
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Then I went to place them onto the cake as I had seen on the tutorial and then it clicked, the strips I had cut were about 1/4" or about 6mm and the over hang on my front cover was about 15mm top and bottom and more like 1" 25mm on the side so clearly my covers did not match, Argh! At this stage it was very late into the night, it seemed like every stage of this cake I had problems and I just couldn't bare the thought of re-doing it so I trimmed the font cover down as much as I could keeping in mind that I needed a border around the printed image. End result was a close as I could get it to match but there was clearly a difference between the front and back cover. </div>
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I blame the publisher!</div>
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So not quite as easy as I had imagined, and sadly not quite as authentic as I had expected. Of course being the great friend she is Lisa loved the cake.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-37169707091163187202015-09-12T13:08:00.001-07:002015-09-12T13:09:07.041-07:00Pink Ladies<div class="separator" style="clear: both; text-align: center;">
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My two very best friends flew from Auckland and from Australia to be with me on my birthday it had been a long time since we had been all together, it's pretty hard going from seeing each other all the time and always sharing our birthdays together, to living so far away. To celebrate and to thank my dear friends for flying to see me I decided to make the 3 of us each a special cake so we could celebrate our birthdays together although it was rather late for Lisa and rather early for Sian.</div>
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The idea for sians cake I have had for a while now and I have always wanted to make it for her birthday as she loves Grease. But I never had the chance to make it for her.</div>
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I tried to do research but I couldn't find any Pink Ladies Jacket cakes so instead I had to search jackets and just go from there. All the jackets I could find were of the front so I had to improvise, if I were to make it again I would find a way to add sleeves so there is no doubt it's a jacket.</div>
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After crumb coating I used a new trick I had seen on Pinterest using a fondant smoother and a baking paper to smooth the buttercream crumb coating.</div>
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You place the baking paper and rub with the smoother and it gets it nice and smooth so there are no marks after you lay down the fondant.</div>
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Next step was to lay the fondant down, this time around because I wanted a really rich pink I bought pre-coloured fondant.</div>
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I used my Wilton Ribbon Cutter to cut a band for the collar of the jacket and the waistband.</div>
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I used a Shell fondant tool to create lines for texture.</div>
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I glued the waistband on flat, but for the collar I used one of my son old bottle lids to give it some shape and a 3D effect.I left it there until the fondant had dried.</div>
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Lastly I used Wilton Black icing with a small piping tip to do the writing. I googled Pink Ladies font printed it out and then traced onto the fondant and then I went over it with the black icing.</div>
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Pretty happy with the end result. But I still think that next time it will need sleeves.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-72699311583257909542015-08-05T04:07:00.000-07:002015-08-05T04:07:30.582-07:00Roses and Lace<div style="text-align: center;">
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For Nana's cake I wanted to use a new toy in my cake decorating cupboard a lace mat so I thought up an idea where I could give this a go and also try to make some fondant roses.<br />
Not too long ago we lost our very beloved Grandad and it was a huge shock to us all, While we were up in Auckland for the funeral I remember Nana talking about how Grandad's favourite colour was purple, of course he loved anything she wore, but when she wore purple that was his favourite and very special, so in honour of Grandad I decided to make Nana's birthday cake a shade of purple.<br />
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A trick I learnt from from a class I took at <a href="http://themakecompany.co.nz/">The Make Company</a> a less messy way to colour fondant is to buy coloured fondant and add it to white fondant until you get the colour you want.</div>
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Again, ever prepared I decided to make the roses ahead of time I watched a couple of videos on Youtube which you can find <a href="https://www.youtube.com/watch?v=E6HqMBWCyYg">here</a> and <a href="https://www.youtube.com/watch?v=q4vBCy-W6uc">here</a> I used a combination of both to help me.</div>
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I got all my tools together,and coloured my fondant. </div>
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My tools a Flower Mat, my Wilton small rolling pin, Wilton Petal Pad, Wilton Dust Pouch and my 5 petal cutters and Wilton Rose Buds.</div>
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Firstly I rolled out all the colours, I wanted to make an Ombre Rose so used White for the outer edges and the darker purple as the bud and first couple of petals and the bulk of the rose was the lighter purple. I used the 3 smaller petal cutters and cut a variety of the 3 on the different colours, just to get a feel for the sizes.</div>
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Layering with Glad Wrap so the petals don't dry out.</div>
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Using the Wilton Petal Pad I used the ball tool to thin the outer edges of the petals and give it shape, Then I flipped it over and placed on the Wilton Petal Sponge and again used the ball tool, this time in the middle of the petal to hollow it out. </div>
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Using s very small amount of my edible glue, Tylose powder mixed with water, I attached the petals on. What I found doing these roses was the "stem" kept falling out of bud so next time I would glue, with actual glue, it into the bud well a head of time. This meant that I couldn't hang the roses upside down to dry which just meant that the petals tended to "peel" down as I was adding and I had to hold them in place while they dried, but one positive tip I learnt is to hold it up to the heat pump on a cool cycle it dries fondant out very fast, this was a big help.</div>
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The roses certainly aren't perfect but I was happy with them and now know tricks for the next time and by the 3rd rose I could definitely see an improvement.</div>
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Here is a couple of close ups.</div>
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This was the first time I had ever tried to make the lace. I already had some Flexipaste in the cupboard which is in powder form and you make it up, but as I was reading the instructions I found that I would have to make the whole lot up at once and didn't think I would need it all so one of the items I bought from the cake shop was some pre-mixed <a href="http://www.thecakeshop.co.nz/afawcs0154401/CATID=449/ID=7114/SID=636475524/Cake-Lace-PRE-MIXED-200g-SILVER.html">Claire Bowman</a> cake lace, I had wanted pearl but they were out of stock so I got the silver and in hindsight I think the silver worked really well and I don't think the pearl would have.</div>
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Ha, really Amy, you wont need to use all of the Flexipaste, what a joke it took me 8 attempts to get the cake lace perfect and I did end up using all of the pre-mixed cake lace but never mind its all lessons and now next time I will know exactly what I need to do. I can't wait to make it again.</div>
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I watched a couple of different videos on Youtube which you can find <a href="https://www.youtube.com/watch?v=Ntr1BLHz6Dk&app=desktop">here</a> and <a href="https://www.youtube.com/watch?v=TNgSjVZHwuA&app=desktop">here</a>, but I mainly used the first one as it is one by Claire Bowman. The easiest thing is spreading the mix, I just spooned some on and using a really good, sharp and not too flexible, spatula spread it out and be careful to make sure the it fills all the indentations otherwise you'll have a holy lace in all the wrong places.</div>
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When the picture of the cake came into my head I wanted to have the lace in the middle of the cake so I didn't want a edge on the lace, but as I was trialing I decided to try out another design as well and this had an edge so you would either use as a border on the top or bottom of cake, and decide when putting the cake together which I would use.</div>
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After cooking at all different temperatures and all different timings, what worked for me and my oven was 120 degrees C on fan bake and baking for 15 minutes.</div>
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I decided on chocolate cake and again I used my favourite cake pans my Wilton Easy Layers.</div>
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This was the first time I had tried to make chocolate buttercream, I didn't look for a recipe but instead I just used <a href="http://www.chelsea.co.nz/our-products/icing/rich-chocolate-icing-sugar">Chelsea Rich Choclate Icing Sugar</a> as a subsitute for normal white icing sugar and it was absolutely beautiful I would definitely make it again.</div>
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Into the fridge to set.</div>
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To make my purple fondant I mixed Purple fondant into my white, you are supposed to do this a little bit at a time but I went bull at a gate and put to much in so I had to open a second white fondant and mix it in but I was happy with the final colour.</div>
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Now to decorate the fun part! I had already decided to put the roses on top, after putting them on top I did wonder if they were to big, but decided I liked the look of the over sized roses on the wee cake.</div>
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As I said before I had already planned what lace I wanted to put on when I had the cake idea in my mind, but after making the 2 different laces I decided I preferred the lace as a border around the bottom of the cake.</div>
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Put it all together and what do you get?</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com2tag:blogger.com,1999:blog-6531507567565110931.post-16850088511733963842015-07-19T22:42:00.001-07:002015-07-19T22:43:10.502-07:00Giant Cupcake M1<div style="text-align: center;">
I was so excited to make this cake, I have had the tin for probably about a year but have never been able to use it, so when the chance arose I jumped at it.<br />
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Our Uncle is not doing so well and we had family from all around come to Christchurch to visit him for a very special "High Tea". We used this High Tea to also celebrate both his Sister's and Mother's birthdays which are later on in this month, and this is where I come in. Cake Time!<br />
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I did some research on Pinterest and picked a few designs that I liked and of course threw most of them out the window, I decided to make Aunty Lyn a giant cup cake and Nana a Lace and Roses cake.<br />
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I had <a href="http://joleighblonde.com/how-to-prepare-for-first-birthday-picturesmaking-a-giant-cupcake/#more-299">"pinned"</a> a tutorial for a giant cupcake earlier using candy melts as the patty case, so onto <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> to get some candy melts and a few other bits and pieces. I had decided on Blue "patty case" and yellow buttercream for the icing.<br />
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Being ever prepared I decided to make the butterflies and flowers the day before I needed assemble the cake. I coloured a small amount of fondant to match the blue candy melts, using my Wilton roller with the Pink rings I rolled it out and cut the butterflies, tip for any of you who can't work the plunger cutters first you need to cut, don't try to cut and press the plunger once you have cut the shape then press down the plunger to emboss the shape. Then bend them down the middle of the butterfly and leave over an edge, I used my Little Venice Company Flower Pad, and they will dry and set like this to give a 3D effect.</div>
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I also decided to make up some wee flowers, I coloured some fondant pink and cut out some flowers in one size and then using the left over blue fondant I used a smaller flower plunger so I now have 2 different sizes. Using a small ball tool and a flower sponge press lightly in the middle of the flowers so the petals roll up. Then I "glued" the smaller flower to the larger flower using a teeny, tiny amount of water and pressing down lightly again with the ball tool to secure. Then again I use a very small amount of water in the middle of the flower and placed a sugar pearl. I let them dry on the flower board as well. </div>
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How exciting this was going to be the first time using my new electric fondue set to melt the chocolate, much easier and quicker than on the stove top and no chance of burning like in the microwave, a crafty idea given to me by Morgan from <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> and it was great as it kept the chocolate melted while I took my time coating the pan. Not to mention so easy.<br />
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So as with the tutorial I pinned on Pinterest I used a silicone pastry brush to coat the pan the first coat which wasn't pretty but the main goal is to get it into all the wee crevices and something you must remember is to use a paper towel and wipe the top edge clean.</div>
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Instructions on the pin said to put into "Icebox" for at least 30 mins, um Hello, What is a Icebox? a fridge a freezer? I don't know I googled but it came up some answers said fridge and some said freezer, for my trial I went with the freezer, I took it out for the second coat I used a spatula to make a thicker coat, then placed it in the freezer again for an hour. When I took it out of the mold I noticed the first coat had cracked, at first I assumed that it was because I hadn't let the first coat come up to room temperature after removing it from the freezer and before adding the second coat, so when I did the next one for the cake I had decided to let it come up to temp before adding the second coat, but when I took it out of the freezer I already noticed cracks so what I did was to chip it off, re melt it and this time I put it in the fridge and also let it come up to room temperature before adding the second coat and for me this was the successful run.</div>
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While it was setting in the fridge I made my cakes, I am pretty sure my tin is much smaller than other tins as I needed less than one lot of cake batter for each half. I used my Wilton Cake Release and had no problems getting the cake out. I actually did one half at a time because I could tell the top half would take less time to cook, </div>
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While the cakes were cooling I made up a double lot of buttercream icing and coloured it yellow, I knew I wouldn't need that much but I didn't want to risk having to try and and match the colours if I needed more than one lot.</div>
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Once I was ready to go with assembling the cake, I pulled the Chocolate "patty case" out of the fridge, but until then you need to keep it nice and cool in the fridge, I needed to slightly trim down your bottom half of the cake, I just sliced around basically just cutting off the patty case, leaving the cake smooth. Then I slotted it into the patty case. My cake was just shy of the top of the case which is what you want it means you can add a layer of buttercream which will "glue" the top half of the cake, just as you would if layering a standard cake.</div>
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Then after carefully placing the top half on, checking it was centered I did a very light crumb coating just on the top. Now it was ready for the buttercream roses, I had tried a couple of times to get the "rose" effect on cupcake before, I was told the best tip to use was the Wilton 1M so I had one of these on hand, but while researching for this cake I found lots of tutorials using the 2D tip, so I went out and got one of these and this was the tip I ended up using. I can't say I have completely mastered this technique but I will do some practice cupcakes which hubby can take to work. Once I find out what tip I prefer Ill let you know, it seems to be down to preference. I spaced out the roses and for any wee bits that are empty you just pipe a small amount of frosting. </div>
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Then I just randomly added the butterflies and flowers that I had made the day before. Constantly keeping in mind to edit and not "over" design something I learnt from my days fashion. I didn't end up using all the decorations I had made.</div>
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And here she is...</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com4tag:blogger.com,1999:blog-6531507567565110931.post-37638787103554528922015-07-05T17:47:00.001-07:002015-07-05T17:47:19.373-07:00All Buttoned Up<div style="text-align: center;">
I have been thinking about this cake for months and months possibly even over a year, I even bought some cake dummies to practise on, but the more I thought about it the more I thought that I should probably learn to stack cakes first before I start different ideas on dummies.</div>
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A few weeks back I was telling my husband that I wished <a href="http://themakecompany.co.nz/">Make Company</a> (Where I have taken a couple of classes) did a class on stacking cakes I know the basic idea behind staking cakes having doweling supports and such but to be honest I was a little scared to try. Of course my husbands reply was it will be easy I'll help you. I took him up on the offer and had his help and my 2 YO sons as well, I ended up on the outskirts while the boys took over, I got really down as I wasn't happy with the outcome and decided perhaps I wasn't cut out for the whole cake decorating, feeling sorry for myself and blah blah blah. Took me a couple of weeks, but I got over it and decided this time I would just tackle it myself and take my time. I am happy to say I feel like it was a success and I am very happy with the outcome.</div>
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Those of you that know me know I am obsessed with buttons and have been a collector for a long time, my kitchen has several jars filled to the brim with buttons, assorted sizes and colours. Again I think its my love for bright colours and patterns that make me obsessed with buttons. This is why I named my blog Button Up Cakes and this is the cake behind the name that I had always wanted to make.</div>
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Out came my Wilton Easy Layers pans and also my Wilton Checkerboard pans, although I didn't want to make it checkered I knew the pans would be the easiest option so I didn't have to slice up a cake to make layers. I decided to make a butter cake for the bottom tier and chocolate for the top, I don't make many chocolate cakes, not sure why it's generally just for my husbands birthday and I make devils food for him. This was also a good time to try out chocolate buttercream frosting I had never made this before and didn't have a recipe for it but I used the chocolate icing sugar from the supermarket.</div>
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I had just recently had another order from the fabulous <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> which a couple new toys Wiltons Cake Release which I talked about in my last post and a Little Venice scraper for my crumb coating, I was sure that I had actually bought one before a year or so ago but can't for the life of me remember where it is, and now that I have used it, Wow! I wont use anything ever again it is fantastic for getting sharp edges.</div>
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I tried the Wilton 789 Tip for the crumb coating and I feel it was pretty successful. And just look at my sharp edges from my Little Venice scraper.</div>
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I put that in the fridge and went to work with my chocolate layers. I used what we call in my house the "Buddy effect" Buddy from The Cake Boss, when he frosts the layers he uses so much icing, icing almost the same thickness as the cake layer, but I wanted to make sure the cake was even and level for to fondant. I really wanted this cake to be level for the stacking.</div>
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I rolled out my fondant for the bottom tier and got it on with not too much trouble and I added in my dowels, again I'm not completely confident with stacking cakes and I didn't know exactly how many dowels I would need so I went with the more is better option.</div>
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I did this cake over the course of 2 nights and a morning so while my chocolate tiers crumb coating was setting in the fridge I made up my button decorations. I mixed up fondant in my 3 favourite colours (Toned down of course) Pink, Orange and Green and using a silicone mould made with different sized buttons. and put them in the freezer to set, most moulds I think you don't need to do this, but it's a trick I learnt from Martha and it just helps the fondant keep shape while you take it out of the mould.</div>
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Don't you just love buttons? I do!</div>
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So onto the top tier, I had trouble with this I rolled out some fondant no troubles but when I was smoothing it on the cake it split everywhere at the top and slid down the cake. That was a flop so I walked away and had a break and came back rolled out some fresh fondant, I couldn't get my brain to work trying to figure out should I do, roll it thicker roll it thinner. Argh I decided to roll it a little thicker, I really should have rolled it thinner but my brain went with the thought process that thicker would be stronger, but of course thicker also meant heavier so it did crack in a couple of places, but I was able to work quickly and fix them so it wasn't a total loss.</div>
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Using my Wilton cake tape measure and made a couple of small marks just in the where the top tier was going to sit and gently placed it on top. Success.</div>
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To tidy up the edges the plan was to place the buttons in a pattern. I am all about symmetry I tend to be a bit OCD about patterns, things matching and in order. So this part was fun for me I measure the cake a trialed the placement first so I knew how many buttons I needed, which in practice didn't actually work out that well so I had to make spaces a little bit larger on the top tier. Then I had a few buttons left which I was going to place on the top, you'll be surprised that the buttons on top are not in an order or symmetrical, but my husband said make them random, and I said like this? Placing them in a straight line totally symmetrical? No throw them in the air he said make them random. I am so glad I listened cause I think it looks great.</div>
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Here is the finished product.</div>
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My sister who in Pinterest mad and keeps asking me to take photos that are "More Pinnable" and gave me the instructions for making a light box, I haven't gotten around to making this yet, so my daughters white bassinette sheet will have to do.</div>
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Here you go Sarah :)</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com4tag:blogger.com,1999:blog-6531507567565110931.post-29714212898493829762015-07-04T21:16:00.000-07:002015-07-04T21:16:29.656-07:00Babushka Dolls<div style="text-align: center;">
I was in a cake baking mood and I was making some cakes for another project "All Buttoned Up" so while the oven was on I decided to try out my Babushka cake pan that I have had for a very long time but never used. I love all things Babushka, I guess it's all the bright colours and patterns.<br />
So armed with my new favourite Wilton product "Cake Release" I greased up my cake pan and filled it with some cake batter. I wasn't sure how much it would rise so I filled them 3/4 full which gave me 5 Babushka's to work with.<br />
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So impressed with the "Cake Release" not a crumb left in the pan, up until now I had just been using my Rice bran oil spray, but while shopping online at the <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> I found the "Cake Release" and decided to give it ago and now I wont use anything else.</div>
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They over flowed a little so I more than probably could have done all six, a lesson learnt for next time.</div>
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I hadn't thought about it too much I just assumed I would use buttercream and using a very small piping tip. Buttercream was probably not the best move and when I have mastered the art of flooding with royal icing I will try again. Using the royal icing means I can do more complex patterns. The buttercream was very thick and made the dolls look a bit frightening, it also seem the "First Pancake" rule also applies to Babushka cakes. I threw the first one out I tell you, you will thank me for not taking a picture as she currently haunts my dreams at night.I don't want anyone else to suffer the same fate.</div>
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So lesson from my "First Pancake" I didn't fill the faces of the other four. I drew the outlines with the buttercream, filled it in and then used my small spatula to smooth it out, was pretty tough cause even though it is small it was really to big. I also found that the buttercream couldn't be played with too much or it would pull off the cake. So not an overall success but lots of lessons learnt for the next time.</div>
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And here they are.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com1tag:blogger.com,1999:blog-6531507567565110931.post-32533020952685946912015-06-09T03:31:00.002-07:002015-06-09T03:31:45.599-07:00Ombre Take One<div style="text-align: center;">
I was dreaming about cakes last night a few different ideas but one in particular kept circling in my head a lavender Ombre cake. I had been wanting to try an Ombre cake for ages but never had an opportunity or an event to make one for so today when I woke up I thought sod it lack of event be dammed I'm going to make one anyway. I knew exactly what I wanted to do I wanted to use my Wilton Easy Layers tins so I could "Ombre" the layers as well and I wanted to try for the first time to make a Butter cream rose for the top. I was so excited I even put on an apron, normally I always forget till the first splatter of cake batter hits my clothes.</div>
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I got all my gear out, this was also an exciting time as it would be the first time I get to use my new mixer. So excited at first I forgot to take photos so they start late. But just like last time I made up the cake batter and then split into 5 different bowls and coloured. I used a plain Butter cake recipe but I probably should have used a Vanilla cake so the colour would have taken better as the Butter cake is slightly yellow. never mind though as I still think they came out well and you can tell it's lavender.</div>
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Here they are after their 20 minutes in the oven. I am not quite sure why they get the slight browning on the top it happened last time as well but when you cut into the cake you don't see any of this so I'm not terribly concerned about this. </div>
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While they were cooling I made up the the icing. I made up one lot of butter cream for the crumb coating and to stack the layers. I made it up as I normally do then I added in my Whitener. Not to make it completely white but just to take away the cream tinge. I had a small about left over which I added more whitener to as I wanted to use this for the top of the cake.</div>
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Then onto my Lavender colours for this butter cream I completely made it white because I didn't want a funky purple for the icing. So for the incing rather than splitting into different I kept it in the same bowl and slowly added in the violet colouring. When I got the colour I wanted I took some out and filled up an icing bag then added a wee bit more colouring, and so on and so forth. I had planned on having just 3 different shades of the lavender, however after I filled bag 2 and 3 I decided that there wasn't enough variation between so I made a 4th before I filled up the Piping bag I added some more icing sugar to thicken and stiffen as I planned on using this colour for my Roses for the top.</div>
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Now that the cake had cooled I set up for stacking and crumb coating.</div>
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I filled up the piping bag with the about a third of the icing with the Wilton M1 star tip for piping my "Dams"</div>
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Firstly I put a dab of icing to set the first layer.</div>
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After piping the "Dam" I then dump a wee bit of icing onto to spread out with the spatula. Then onto the next layer. Luckily while they were cooking and after they had cooked I had kept them all in order so I would know which way round to stack them, especially because I only have 1 oven rack so I needed to cook them in 2 batches.</div>
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I kept up until all layers were stacked. This time around I wanted to try a trick I saw on Facebook on a <a href="https://www.facebook.com/wilton.cake.decorating/videos/10152829132935919/?pnref=story">Wilton</a> video of a new way to do crumb coating. Now I didn't have this specific sized tip but I did have a smaller one so I gave it a try. I did not find it easier at all, however I will delay my decision until I get the correct sized tip and try it again, because I can understand the idea behind it.</div>
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Then a big dollop of buttercream on top and spatula away. A little trick I use is to fill a large cup with hot water and keep dipping my spatula in to heat it, but always make sure that you wipe dry with a paper towel.</div>
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Something I noticed (After I had completed cake) the first time I used the Easy Layers tins is that even as careful as you are while stacking the layers when you crumb coat you really have to watch that you are not creating the Leaning Tower of Piza, kept checking that you are straight I had to adjust a few times, but once the crumb coating is set it's too late to adjust. once realigned it was off to the fridge.</div>
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Now it's time to try making the butter cream roses. While the cakes were cooking I had a wee look on Youtube and found a tutorial <a href="http://youtu.be/6YKzh8jWJQY">here</a> and I watched it while the second batch of cakes were cooking. I was pleasantly surprised that it didn't seem to be too difficult and was excited to give it ago. So while the crumb coating was setting I got my piping bag that I had set up earlier I used my Quick Twist Coupler so I could change tips. I used Wilton 104 to make the rose. I was over all I was pleased with how they turned out, but I do think that the consistency wasn't quite right probably needed to be stiffer and I think that is why the edges of the petals are fluted but hey it all adds to the effect, perhaps I have created a new kind of rose.</div>
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Crunch time! The crumb coating is set and now its time to get my Ombre on.</div>
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With my Piping bags "That I prepared earlier" I piped horizontal lines starting from the base, I didn't bother using tips for the 3 lighter colours and only used one on the deepest lavender because I had to have it set up for the roses. I did 4 lines of the darkest purple and slowly making my way up the cake with the other colours, for 2 and 3 I only piped 3 lines each as they were so similar in colour and then with the final and lightest of icing I just piped right up to the top. Now comes the fun part, with my heated spatula I just smoothed it out and instantly I could see the Ombre effect and I loved it!!! Was much easier than I had expected, the one thing I noted for next time is don't work it too much as is can blend the colours and you lose the Ombre, as what happen with the back of my cake, luckily it was the back aye. Then my dollop of white icing from the first batch went on top and I just had to spread this out. Lastly it was time to add the roses, years ago I had a special pair of "scissors" to remove butter cream rose and I think last year, thinking I would never use hem I threw them out so need to add this on my purchase list, bot this list is getting long, anyhow I just used a clean pair of craft scissors. I did have a wee bit of trouble getting the roses off the scissors didn't quite come off like in the video, but I just used the side of one of the nails and had no problem there.</div>
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Ta Da!</div>
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I am really stoked with how it turned out, might even be one of my favourite cakes. Hubby was obviously impressed he got a shock when he saw it in the fridge and said "wow that looks great doesn't it" This means he really likes it normally I have to ask him so that was a bit of a boost! Now that he was home I could cut into the cake and see how the inside turned out.</div>
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Yay even happier!</div>
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Ombre Take One - Success Story!</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com2tag:blogger.com,1999:blog-6531507567565110931.post-88411130828216191202015-06-08T02:08:00.001-07:002015-06-08T02:09:07.689-07:00Rarity- My little pony Happy 3rd Birthday Lily<div style="text-align: center;">
My niece was going to be down here for her 3rd birthday (While visiting Nana and Grandad with the rest of her family) and her new love besides the ever popular "Frozen" is "My Little Pony" and a horse/unicorn called "Rarity"? I dunno it's all new to me. Any how I knew that the cake was all organised thanks to Grandad the fabulous pastry chef but I wanted to make her a wee "Rarity" cake topper, I of course haven't watched "My Little Pony" since the eighties so I had to do a bit of research and let me tell you it has most definitely changed since then. This time around Pinterest didn't have much to offer so it was just down Google and Youtube.</div>
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<a href="http://4.bp.blogspot.com/-L7O0zcxRUAo/VXVaLQq2sVI/AAAAAAAAAjQ/mtVwpVqANbI/s1600/rarity.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L7O0zcxRUAo/VXVaLQq2sVI/AAAAAAAAAjQ/mtVwpVqANbI/s1600/rarity.jpg" /></a></div>
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I found a polymer clay tutorial <a href="https://www.youtube.com/watch?v=m8IwqK5yADc">here</a> on Youtube which was very helpful, although I was making my "Rarity" quite a bit bigger and out of fondant rather than the polymer clay, so I came across a couple of issues. Mainly when it came to the mane and tail as polymer clay is lighter and also has a wee bounce to it and fondant is almost a complete opposite so I had to improvise but I am pretty happy with how she came out. </div>
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<a href="http://4.bp.blogspot.com/-Ztd257-W11w/VXVOyvWxioI/AAAAAAAAAi4/tYOzaWFZcHo/s1600/IMG_5102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Ztd257-W11w/VXVOyvWxioI/AAAAAAAAAi4/tYOzaWFZcHo/s320/IMG_5102.JPG" width="240" /></a></div>
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I also made a few butterflies to add to her cake and her cut out her name as well.</div>
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We all know how honest children can be so I was a wee bit nervous when I went around to the party and was trying to hide "Her" from the kids but my clever little Nephew was the first to see her and was like "Oooooo look a Rarity for Lily" phew I guess she looks like she is meant to. First test passed.</div>
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Grandad had made a beautiful cake with delicious Italian Meringue Icing in "Rarity" colours and let me tell you it tasted amazing, and looked beautiful! We added "Rarity" to the top and she looked pretty good up there. Lily was thrilled, even though "Rarity didn't have her wings on today." First freak out, What I didn't see any bloody wings in my research!! But as Lily said "Well Rarity will just have to walk today" Double Phew she was still happy. So I was really glad.</div>
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Happy 3rd Birthday Lily! Glad you were down her so we could share in your birthday.</div>
<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com4tag:blogger.com,1999:blog-6531507567565110931.post-81991616091676739112015-06-08T01:29:00.000-07:002015-06-08T01:29:11.671-07:00Checkerboard my new wilton tin - Epic Fail<div style="text-align: center;">
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I was so excited when I ordered this from <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> I had been dreaming about making this cake. What colours would I use, How would I decorate it, Fondant or buttercream. I was needless to say extremely excited when it arrived. i had no party even or anything that I could use this cake for but I couldn't wait any longer for an occasion to arise. So I unpacked it and read the instructions.</div>
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Its comes with 3 pans and a wee divider that you place in 1 cake pan at a time and pour in the colours one at a time and each cake pan you change the colours around so each colour has been poured in the outer circle, middle and inner circle. Key word in the instructions "POUR" remember this word.</div>
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I made up 3 batches of cake batter a new recipe I had never tried better and pan by pan I spooned in the mixture, I had intended to pour the cake batter it but my batter was so thick pouring was not an option. When I finished with the first cake pan I went to pull out the divider this is when i knew something had gone wrong and the cake was not going to work the cake batter pulled up with the divider and this meant that the colours weren't where they were supposed to be but I was hopeful the it would work. Here is what it looked like. not the 3 extra pans at the back the instructions called for 3 batches of cake batter but I found with my recipe I had quite a bit left over so I put them into my Wilton Easy Layers pans to make another cake.</div>
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As you can see they weren't in perfect circles anymore.</div>
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This is what they looked like after they had baked and been dethroned (Had the crown cut off)</div>
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I out them aside to cool, once cool I stacked them up with Buttercream between the layers, and for the first time I piped a "dam" on each layer which is just an outline around the inner circumference, then you fill it in with buttercream this prevents the buttercream oozing out and therefore keeps the layers even, a trick I learnt fro watching Cake Boss. While they were cooling I had decided on plain buttercream and that I would try out some different piping tips. I set aside 3 small amounts on butter cream to colour later.</div>
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Then I crumb coated and put in the fridge to set, by this cake I am getting much better at crumb coating which I am glad as this is such an important stage.</div>
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Once the crumb coat had set I was ready for the outer layer of buttercream. This went on quite well as the crumb coating was nicely set. I then used my 5" Spatula and pressed down lightly on cake while I spun my turn table to create an effect in the icing. I did the same on the top as well. I piped a border on the bottom of the cake just using a round tip. Then with the 3 bowls of buttercream I set aside earlier and I coloured them with the same colours I used for the cake batters and filled up 3 different piping bags with 3 different tips. Then in horizontal lines I piped small spots in each colour and on the top as well in one circle. My horizontal lines weren't quite level, I still need to buy a cake marker to help out with this.</div>
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This was the end result.</div>
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Then it was time to cut into the cake and see if it worked.</div>
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Whoops not quite what I expected. Hello Epic Fail, but to be fair I had suspected this was going to happen, but it's all a learning experience so I don't mind, next time I know I need to have a thinner batter. I am excited to try it again!</div>
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Want a slice?</div>
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<br />Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com0tag:blogger.com,1999:blog-6531507567565110931.post-63158229911166114442015-06-02T00:36:00.000-07:002015-06-02T00:36:08.251-07:00Rainbow cake - My new Wilton Layers Tin<div class="separator" style="clear: both; text-align: center;">
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On my trip up to Auckland I got a Wilton Easy Layers pan from <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> and when my Nieces and Nephew came down for a visit I thought that it would be the perfect chance to use it. Of course to make it fun for he kids I decided to make the layers different colours to make a rainbow and then use the same colours to make a rainbow petal effect for the icing.<br />
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This is my pan set it's a must buy!</div>
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Firstly I made up the cake batter and divided it into 5 bowls to colour. After colouring poured into the the wee cake pans and baked, tip remember that you have divided your cake batter so it wont take as long to bake through.</div>
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After they came out I did wish I had done purple rather than red so next time I will. While they were cooling I made up buttercream frosting and again divided into batches of 6 all the colours plus white. This is where the Wilton Decorating Bag Holder really would have come in handy. I have these fantastic plastic cups the Kiwi "Longest Drink in Town" which I use to fill my piping bags a great wee trick.</div>
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Once the cakes had cooled I stacked them with the white buttercream in between the layers. Time to crumb coat, this was one of my most successful crumb coats I think the buttercream was the perfect consistency and I just had a new long spatula.</div>
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Then I put it in the fridge to set the crumb coating. The coke of can was for scale so it's just a wee cake but you wouldn't want it any bigger because there are so many layers.</div>
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For the "Petal" effect you don't really need to have a special tip I just cut a small hole in the bags. You pipe a vertical line of dots. It should look like this.</div>
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Then with either a teaspoon or small spatula (I used a spatula) you spread out the icing starting from the centre of the circle. It should look like this. </div>
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Then in the middle of your spread you then pipe another vertical line with your next colour and repeat above with all your colours. Once you have used all your colours start again. Continue with this until you have completed the entire surface of the cake.</div>
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Next is the top of the cake. I spiralled mine slightly which just made it easier as there wasn't a start and stop on each row. So starting with your first colour 1 dot at a time.</div>
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The most exciting part is when you get to cut into it.</div>
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There are a few variations of this that you can do, I did 1 colour per vertical line making the rainbow horizontal other cakes I have seen is all your colours in the vertical line, like below, this makes the rainbow vertical. I chose to do the rainbow horizontal because of the height of my cake, if I had had 6 colours I could have done it the other way with the dots still being even. </div>
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If really like this way of doing it as for me i see the diagonal pattern the most and I think it is really effective. This I will try next time so stay tuned.</div>
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Anonymoushttp://www.blogger.com/profile/06596574414046264509noreply@blogger.com2tag:blogger.com,1999:blog-6531507567565110931.post-20335905204848920092015-06-01T21:10:00.000-07:002015-06-01T21:10:49.221-07:00#WILTONLOVE Part 2 My Wilton Wish List<div class="separator" style="clear: both; text-align: center;">
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<i><b>MY WILTON WISH LIST</b></i></h2>
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<a href="http://4.bp.blogspot.com/-kIa7_Z4EG_o/VWvxe-tmqtI/AAAAAAAAAdw/hqrOvAu6C0U/s1600/practise.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kIa7_Z4EG_o/VWvxe-tmqtI/AAAAAAAAAdw/hqrOvAu6C0U/s1600/practise.jpeg" /></a></div>
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<b><i>Number 1</i></b></h3>
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This has perhaps been on my wish list the longest. I found it one day while going through the <a href="http://www.wilton.com/">Wilton</a> website as I do every so often to check out new products. This is the Wilton Deluxe Practise Board. Inside are wee sheets with different piping techniques, so you can set up a piping bag and practise and then just wipe it clean. how fantastic!! I have wanted this for well over a year but sadly these are not available in New Zealand. Wilton does ship to New Zealand but also sadly the postage just makes it out of my reach.</div>
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<b><i>Number 2</i></b></h3>
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This is pretty new to <a href="http://www.wilton.com/">Wilton</a> it is the Wilton Colour Right system, basically the idea is you can colour your cake batter, fondant, butter cream Royal icing anything and they will all be the exact same shade no more guessing adding in little nits at a time and then over colouring something. It comes with 8 base colours that you can mix together and make pretty much any colour you want, don't forget if you get creative write down your "recipe" so that next time you want the same colour you'll know exactly how to get it.Again not available in New Zealand let but hopefully it will be soon and I will be getting my hands on it!</div>
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You can watch a video on it it <a href="https://youtu.be/Brm4EvR5Igc">here</a></div>
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<b><i>Number 3</i></b></h3>
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The Wilton Decorating Bag Holder, now I have seen some over copy cat version of this but they definitely stack up. For starters and most importantly it is beautiful and matches my baking cupboard. But seriously this offers so much more than the others. The legs are solid and come with a grip on each which will prevent this from slipping all over your work surface. It also holds 6 bags rather than than 4 so more colours or tips. There is also a convenient wee spot for Flower nails you can set them there until you are ready to use them. I have just recently found this in New Zealand at <a href="http://www.spotlightstores.com/nz/kitchen-dining/decorating/decorating-tips-accessories/wilton-decorating-bag-holder/p/BP80313431">Spotlight</a> so this is on my purchasing list and as soon as I get one i'll be able to tell you just how fantastic I know that it will be .</div>
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<b><i>Number 4</i></b></h3>
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Number 4 has also been on my list for awhile and strangely it is available in New Zealand at <a href="http://www.thecakeshop.co.nz/">The Cake Shop</a> but every time I do my shopping I always forget to add this to my cart, hopefully after writing this down I it will be embedded into my brain and I will remember. The are called Bake Even Strips and they stop your cake from rising high in the centre, cracking on the top and the worst over cooked edges. All you have to do is wet the strips and wrap them around your cake pans. Best thing is you don't have to level your cake, meaning no wastage but best of all your cake is intact so no crumbs all over you bench and in your icing making crumb coating easier.</div>
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<b><i>Number 5</i></b></h3>
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Wilton Colour Swirl, 3 piping bags into 1 coupler oh imagine the possibilities! As soon as I can find these in New Zealand I'm definitely getting some and the first thing I want to try is White Lilac and rose pink with 1M Piping tips to make roses I can imagine it now and it makes me want this even more!</div>
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<b><i>Number 6</i></b></h3>
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Wilton Cake Marker a really simple one but how great. This really would have come in handy when I was icing my checker board cake I was trying out 3 different piping tips in 3 different colours and I didn't quite get them all level, it wasn't too bad considered I did it eye balling but I like things even and level so would have loved this and i can see how you can use it for so many different things I just need to find a New Zealand supplier</div>
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<b><i>Number 7</i></b></h3>
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Wilton Icing Smoother, again another simple one, but I can never get my buttercream completely smooth with just a spatula so I would love one of these. Plus the added bonus with the purple handle that it matches.</div>
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<b><i>Number 8</i></b></h3>
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My number 8 and final, well for this list at least, The Wilton Turn-N-Tilt turntable, again it matches all the other Wilton products a big selling point for me, but the best thing is the tilt action, I have a couple of turntables and they are fantastic for so many things not just icing, I also use it for my figurines, but the tilt what a great concept especially as pictured above for drop lines . So after I have practised on my Deluxe Practise board then I can make a cake and use the tilt for my piping work.</div>
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These are just 8 amazing products from Wilton it was hard to pick just 8 but these are items I have been wanting for awhile, as soon as they become available in New Zealand and I am so hopeful that they will I will purchase and review them and let you know how I go. Go check out <a href="http://www.wilton.com/">Wilton</a> and tell me your top picks.</div>
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Until then everyone LOVE WILTON! Just like I do.</div>
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