cake flavors, buttercream flavors, fondant flavors,

Cake Flavors

Vanilla

Chocolate

Lemon

Strawberry

Red velvet

Buttercream Fillings

Vanilla

Chocolate

Strawberry

Lemon

Watermelon

Fondant Flavors

Vanilla

Almond

Let your imagination take you to the limit 



Here How to make (gelatin) fondant

I have made this recipe three times. It's ok. It came out ok every time.

You'r going to need

2 lb. of confecioner's sugar ( its about 8 cups) sifted

1 Tbs. Glycerin

2 Tbs. vegateble shortening

any kind of flavor

1/4 C. cold water

1 tablespoon + 2 teaspoons unflavored gelatin
1/2 C. of glucose or corn syrup
and any color that you may want



Add the gelatin to the water and let it get set to semi firm stage

Then you can put it in the microwave for about 30 second intervals
until the gelatin dissolves

Add the shortening and mix



At this time you can sift half of your sugar into a medium size bowl or as I have into a mixer



Right before you'r shortening melts your going to add it to your sugar

Make a well in the middle of the sugar

Pour the mixture in

Mix on low at first, until it looks combine add more of the sugar until you'r mixer is about to struggle

It should look a little like this. Way to sticky!!

Flop the mixture onto your surface thats lightly dusted with powder sugar. And kneed the rest of the sugar until its not sticking to your hands anymore.

Make a ball out of your fondant and lighlty coat it with shortening

Pink topsy turvy cake

My first topsy turvy cake. Sorry about the bad light. It was about 2 in the morningI had a couple of problems with the fondant. It started drying and cracking.

I used three each of a  6 in., 8 in., and a 10 in. And three batches of homeade vanilla fondant. I think I should of used four batches, in the end I started rolling out the fondant thinner and thinner. It made the fondant dry and it started to crack. So the secret here is, don't roll out to thin and make sure you kneed it just enough to warm it up. And try not to add too much powder sugar while kneading.





BUTTERCREAM CAKES

THESE ARE SOME OF MY EARLIER BUTTERCREAM

CAKES.

                                                     YOU CAN SEE HERE I STILL HAVE
                                              THE WAX PAPER STILL ON : )

PULL APART CAKE

You need less than 20 cupcakes.

                                                            

               I just simply cut the tops off to make even to frost.

      Then I arranged them the way I wanted. Put double sided tape. Frosted them. And simply added a little darker shade of color icing.





MY FIRST FONDANT CAKE

Cake made of strawberry and vanilla. Chocolate filling. Covered in vanilla fondant. Topped with a fondant bow.