Cake Place

2010-10-06T19:06:00.001-07:00

Have you ever thought of starting your own cake decorating business? If so, we recommend Cake Decorating Business Secrets, an ebook written by a professional cake decorator who reveals how she generated a 6-figure income from her home-based cake decorating business! This ebook is a must read for everyone, including beginners!

Twilight Movie Birthday Cake

2010-09-17T19:54:00.001-07:00

3D Dog Birthday Cake

2010-09-17T19:51:00.001-07:00

3d Dog birthday cake designed by AbcCakeShop.com

Train Birthday Cake

2010-09-17T19:48:00.000-07:00

Train birthday cake designed by MamaMousse.com

Tinkerbell Birthday Cake

2010-09-17T19:45:00.000-07:00

Pink Wedding Anniversary Cake

2010-09-17T19:44:00.000-07:00

Heart Anniversary Cake

2010-09-17T19:42:00.000-07:00

Quilted Baby Shower Cake for Boy

2010-09-17T19:39:00.000-07:00

Sweet 16 Birthday Cake

2010-09-17T19:38:00.000-07:00

Mustang Birthday Cake

2010-09-17T19:36:00.000-07:00

4 Tier Pink and Brown Wedding Cake

2010-09-17T19:34:00.000-07:00

Brown and Blue 4 Tier Round Wedding Cake

2010-09-17T19:21:00.000-07:00

Red and White Wedding Cake

2010-09-17T19:14:00.001-07:00

Beautiful 3 tier white wedding cake with red roses. Designed by SedonaWeddingCakes.com

Pacman Cake/Cupcakes

2008-08-18T08:25:00.001-07:00

Being the Pacman lover that I am, I just couldn't resist sharing this super adorable Pacman birthday cake that is made out of cupcakes. Designed by CakeHead.com.

Zoo Animals Birthday Cake

2008-08-18T08:16:00.000-07:00

Does your child love the zoo? Then he or she is sure to love this super cute zoo animals birthday cake that was designed by Cake-Cottage.com!

Spiderman Birthday Cake

2008-08-18T08:12:00.000-07:00

Spiderman birthday cake designed by TreatWinnetka.com.

Number 8 Race Car Birthday Cake

2008-08-18T08:07:00.000-07:00

Great birthday cake idea for a Speed Racer party or an 8th birthday! The recipe for this cake can be found here.

Hannah Montana Guitar Birthday Cake

2008-08-18T08:05:00.001-07:00

This Hannah Montana guitar birthday cake was found on Flickr.com.

Garfield Birthday Cake

2008-08-18T07:56:00.001-07:00

Go Diego Go Birthday Cake

2008-08-18T07:47:00.001-07:00

This amazine Go Diego Go birthday cake was found at Flickr.com.

Hello Kitty Birthday Cake

2008-08-18T07:31:00.000-07:00

Very cute idea for a Hello Kitty birthday cake! Designed by SweetArtShop.com.

Finding Nemo Disney Birthday Cake

2008-08-18T07:27:00.000-07:00

Adorable Finding Nemo Disney birthday cake designed by LondonCake.com.

How To Make A Buttercream Rose Video Tutorial

2008-08-18T06:33:00.000-07:00

How to make Fondant Ribbon Roses Video Tutorial

2008-08-18T06:21:00.000-07:00

Making a Fondant Rosebud Video Tutorial

2008-08-18T06:16:00.000-07:00

How to Make Daisies in Royal Icing Video Tutorial

2008-08-18T06:15:00.001-07:00

Cake decorating 101: The Piping Bag Video Tutorial

2008-08-18T06:07:00.000-07:00

How to Make a Fondant/Icing Bow Video Tutorial

2008-08-18T05:51:00.000-07:00

Icing a Wedding Cake Video Tutorial

2008-08-18T05:43:00.000-07:00

Jewish Coffee Cake

2008-08-18T05:32:00.000-07:00

Jewish Coffee Cake
by Andrew Krause

Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.

Always remember that there is a lot that you can do with a recipe providing you don’t exceed the parameters of the original recipe.

All ingredients should be at room temperature.

¼ pound butter

1 cup sugar

2 eggs

1 teaspoon vanilla

8 ounces sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.

In a seperate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.

Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.

Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

The Best Carrot Cake Recipe on Earth

2008-08-18T05:30:00.000-07:00

The Best Carrot Cake Recipe on Earth
by Britt Gillette

Growing up, friends and family always raved about my mom's delicious carrot cake. As a child, the idea of eating a cake made from carrots seemed a little odd, but once I got past the initial apprehension, I too found her carrot cake to be one of my favorite desserts.

Below is the exact recipe. I hope you enjoy it!

Mom's Delicious Carrot Cake Recipe

Ingredients:

(Cake)

2.0 Cups of Sugar

1.5 Cups of Vegetable Oil

2.5 Cups of Self-Rising Flour

3.0 Cups of Grated Carrots

4 Eggs

1 Teaspoon of Vanilla

1 Teaspoon of Baking Soda

2 Teaspoons of Cinnamon

(Icing)

8 Ounces of Original Kraft Philadelphia Cream Cheese

1 Stick of Margarine

1 Box of Powdered Sugar

1 Teaspoon of Vanilla

1 Cup of Chopped Peacans

Instructions:

Mix the sugar and vegetable oil in a large bowl. Add the eggs and vanilla, along with self-rising flour and cinnamon. Using a Kitched Aid or other mixing device, add the baking soda and carrots and mix until the batter is uniform. Pour batter into 3 round cake pans (makes 3 layers). Bake at 350 degrees for 30 minutes. Once done, put on racks to cool.

To create the icing, combine the cream cheese, margarine, powdered sugar, and vanilla, and mix until consistent. Add the chopped peacans and stir. Apply the icing in between layers and on the top and sides of the cake once the layers have cooled.

Finally, enjoy one of the finest tasting desserts ever created!

About the Author

Britt Gillette is the author of 'The Dittohead's Guide to Adult Beverages' (Regnery 2005). He also educates people on the many benefits of Himalayan Goji Juice.

German Chocolate Cake Recipe

2008-08-18T05:25:00.000-07:00

German Chocolate Cake Recipe
by Shelley Pogue

Germans are famous for their cake recipes. They have several that I love and have made on several occasions. I have came up with a really good recipe, and I hope that you enjoy it.

Ingredients for the Cake Mix:

1/2 Cup of water

4 Ounces of semi sweet chocolate

1 Cup butter

2 Cups sugar

4 Egg yolks

1 Teaspoon of vanilla bean paste

2 1/2 Cups flour

1 Teaspoon of baking soda

1/2 Teaspoon of salt

1 Cup buttermilk

4 Egg whites Stiff peaks

Bring the water to a simmer, You will then add your chocolate and water over a double boiler and melt the chocolate until it is smooth. You will remove from the double boiler and cool down to room temperature. You will then start to mix your sugar, vanilla bean paste, and and butter until creamy, and then add in egg yolks one at a time until incorporated. You will need to make sure the chocolate mixture is cooling down because you are going to start getting the rest of your ingredients ready to put them all together very soon.

We are ready to get the dry ingredients ready now. First thing you will need to do is get your dry ingredients ready at this point. You will need to sift the flour, soda, and salt. You will then add in buttermilk and give it a stir. Now you will add the buttermilk flour mixture to the chocolate liquid and stir them just until they are incorporated.

I would preheat the oven to 350F degrees, so you can pour the batter and go directly into the oven. This is the last step of the chocolate cake batter. This is what is going to make the cake light and fluffy. You will need to whisk the egg whites until they form stiff peaks. You will add about a third of the stiff peaked egg whites in to the batter and fold gently into the chocolate mix, repeat two more times until all of the egg whites are folded in. Do not mix, but fold them into the batter. You will lose the lift the egg whites will produce.

Grease and flour two or three 9" circular pans, pour in the batter, and put into the oven. Bake at 350F for 30 to 40 minutes, remove and cool. When the toothpick comes out clean the cake is ready.

Ingredients for the coconut and pecan frosting:

1 Cup evaporated milk

1 Cup sugar

3 Beaten egg yolks

1/2 Cup of butter

1 Teaspoon of vanilla bean paste

1 Tablespoon of Meyers Dark Rum

1 Can of flaked coconut

1 Cup chopped pecans

In a bowl you will mix the milk, rum, sugar, yolks and butter. You will then heat in a pan stirring constantly until it thickens, 10 minutes or so. Then pour into the vanilla bean paste, coconut and pecans, and let cool.

For the Chocolate Icing:

8 Ounces bittersweet or semisweet chocolate, chopped

2 Tablespoons light corn syrup

1 1/2 Ounces of unsalted butter

1 Cup heavy cream

1 Bag and a metal tip for the ring of frosting around the cake

You will add the chopped chocolate in a bowl with the corn syrup and butter. You will heat the cream to get it hot enough to melt the chocolate. You could also do this over a double boiler if you like to make more of a ganache. You will then remove from heat and gently pour over the chocolate. You will give it a quick stir, and then let stand until all of the chocolate has melted stirring occasionally. You will let this sit until you are ready for this at room temperature. If you like you can add your tip to the bag and add about a third of your icing, so you are ready to go. You will leave the rest of the icing for the sides of the cake.

Putting the cake together. Take the cake layers and assemble by adding a layer of the coconut frosting in between the layers. And the second, and then third and repeat the frosting in-between the layers. Once the last layer is on top add the coconut frosting layer on jut the top of the cake. You will then start to frost the sides of the cake with the chocolate icing. You will need a knife and a glass of water to dip into to smooth down the sides. Once that is complete you will add decorations on the top of the cake. You can do a decorative ring or whatever you wish. Then serve

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Banana Cake Recipe

2008-08-18T05:18:00.000-07:00

Banana Cake Recipe
by Elizabeth Martyn

Every family needs a great banana cake recipe, a delicious homemade cake that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe

Ingredients

225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake

Method

Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if neccessary cover with a piece of foil to prevent the top from burning.
Leave until cool, then turn out of the tin.
This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.

You'll find another yummy Banana Cake Recipe in Elizabeth Martyn's collection of Healthy Cake Recipes.

This article may be published electronically or in print in its entirety as long as the author by-lines in the resource box are included and urls kept live.

Ice Cream Cake Recipe - Easy Ice Cream Cake Recipe

2008-08-18T05:15:00.000-07:00

Ice Cream Cake Recipe - Easy Ice Cream Cake Recipe
by Donna Monday

If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.

1 (10-inch) angel food cake

1/2 gallon any flavor ice cream

Directions

Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe

A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes – nuts, candy sprinkles and maraschino cherries

16 – 24 ice cream sandwiches

1 (16 oz.) container frozen whipped topping

1 (12 oz.) jar chocolate hot fudge topping

1 (1.5 oz.) chocolate candy bar, grated

Directions

In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe

You’ll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.

1 quart vanilla ice cream

3 cups crushed cornflakes cereal or cornflake crumbs

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for deep frying

Whipped Cream

Honey

Maraschino Cherries

Directions

Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.

In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.

In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.

When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.

Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.

Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

=> Easy Homemade Ice Cream Recipe: Homemade Vanilla Ice Cream Recipe

This is an extremely light and simple ice cream recipe to make that is homemade and tastes really good considering there’s only 3 ingredients. You can spice it up by adding crushed chocolate sandwich cookies or any kind of fruit.

8 cups milk

2 cups white sugar

1 tablespoon vanilla extract

Directions

In a freezer canister or ice cream maker, combine the milk, sugar and vanilla. Freeze according to manufacturers directions.

Note: For a richer tasting ice cream, add 1 can of evaporated milk and use 2 tablespoons of vanilla extract.

=> Homemade Ice Cream Recipe: French Vanilla Ice Cream Recipe

French vanilla ice cream is richer tasting than regular vanilla ice cream. This recipe will have you craving more of that smooth, creamy vanilla flavor.

1/2 cup sugar

1/4 teaspoon salt

1 cup milk

3 egg yolks, beaten

1 tablespoon vanilla

2 cups whipping cream, chilled

Directions

In a saucepan or double boiler, mix the sugar, salt, milk and egg yolks. Cook over medium heat, continuously stirring until bubbles appear around the edge of the pan.

Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com

Wedding Cake Checklist - 25 Things to Ask Your Baker About Your Wedding Cake

2008-08-18T05:09:00.000-07:00

Wedding Cake Checklist - 25 Things to Ask Your Baker About Your Wedding Cake
by Erica Tevis

Your wedding cake can be ordered from a baker, a caterer, or even your reception location. When ordering your wedding cake some things you should consider are: the price, the workmanship, the quality (of both flavor and design) and the taste. Some reception locations will charge you a fee if you order your cake from an outside baker. This fee is known as a cake-cutting fee. However, ordering from a baker who specializes in wedding cakes will ensure you are getting exactly what you want for your wedding cake.

You will also have to decide on other options such as: size, shape, color, decorations, flavor, filling and frosting. An experienced baker who specializes in wedding cakes will advise you how much cake you will need, what flavors are popular, and which frostings will hold up over the course of your reception. Frostings are very delicate - some do not perform well when exposed to air or heat for long periods of time (whipped cream is an example of this). Ask for photographs of wedding cakes from each baker you are considering, and also ask if you can taste samples of their cakes.

Once you narrow down your choices for a baker here are some questions to ask before making a final decision:

Name and Address of Bakery:

Contact Person and Phone Number:

How many years have you been designing and making wedding cakes?

What are your specialties?

What is your most popular flavor?

What is your most popular filling?

What frosting would you recommend for our event?

Do you have photographs of some recent cakes you have made?

Can we sample your wedding cakes?

Do you freeze your wedding cakes?

How far in advance should I order my cake?

(If applicable) Can I order a groom's cake?

How much is my desired cake?

How much per piece does my desired cake cost?

What is your cake pillar fee?

What is your cake plate rental fee?

Are these fees refundable upon the return of these items?

When must these items be returned?

Do you offer a specialty box in which we can freeze the top tier?

If so, How much does this box cost?

When will you deliver the cake?

What is your delivery fee?

What is your set up fee?

What is your payment policy?

What is your cancellation policy?

Do you offer a money back guarantee if something should happen to the cake?

Do you have liability insurance?

Erica Tevis is the owner of Little Things Wedding Favors Visit them on the web and check out their large supply of wedding favors, themed favors, invitations, and wedding accessories.

Groom Cake - What You Need To Know About The Groom Cake

2008-08-18T05:04:00.000-07:00

Groom Cake - What You Need To Know About The Groom Cake

by Samuel Abdullah

It sounds rather odd, doesn't it? Traditionally, we all know that weddings must have the requisite wedding cake, the higher-tiered the better. So what is a groom cake? And why isn't there a bride cake, as well?

Actually, there is a cake for the bride, it's the aforementioned requisite wedding cake with the many tiers. The groom cake is a darker cake, cut during the reception and packaged as smaller individual pieces for the unmarried ladies in attendance to take home. Tradition has it that these women will place a piece of the cake under their pillows to dream of their true love. The cake was originally made of fruit, nuts and honey, like a fruitcake, and hard enough to leave under your pillow without staining the bedsheet with frosting. Perhaps these women eventually realized that the dream-inducing cakes were unreliable and the groom cake later functioned as part of the dining menu, cut during the reception, but passed around the guests with a glass of champagne for toasting the couple.

So what was the bride's cake for then? Well, again according to tradition, the bridal cake was to be broken over the heads of the couple, so another cake had to be available for the guests, who are quite unwilling to pick bits of cake from a bride's head. As this particular tradition fortunately evolved into slicing the cake, the groom cake became unnecessary, especially for couples who are trying to save on wedding expenses, and the bridal cake became today's wedding cake. At some point, if you notice, it became the standard for wedding cakes to be fruitcake under the white fondant, in a merging of all these different traditions.

Recently, groom cakes have made a comeback. Brides have taken to ordering groom cakes as a surprise for their husbands. These cakes are usually specially designed to represent the grooms, what they are like, or even what the brides love about them. Some cakes have these symbolic designs placed as toppings on the cake, a model airplane perhaps for the pilot, or a sugar drumset for the musician, or the cake can be shaped and designed accordingly, into a sportscar or a golf course. Or the cake can also appear in its original form, being the cake your new husband makes you go out with him at 3 in the morning to satisfy a craving.

Groom cakes can be served at the bachelor party (and suddenly, other designs come to mind), the rehearsal dinner, or at the wedding reception itself, sitting beside the wedding cake and providing an alternative dessert. It celebrates the groom, and, why not? After all, it's his day, too.

Learn how to save on your wedding cost for more tips on wedding visit http://www.WeddingCostAverage.com today!
© 2007 Samuel Abdullah - All Rights Reserved Worldwide.

Bob the Builder Birthday Cake

2008-08-18T04:33:00.000-07:00

This Bob the Builder birthday cake was found at CarolynsSweetTooth.com.

Search for this Wilton cake pan on Ebay.com.

Instructions for making this Bob the Builder cake can be found here.

Hello Kitty Birthday Cake

2008-08-18T04:05:00.000-07:00

Adorable Hello Kitty birthday cake found at Cake-Business.com.

Disney Princess Castle Birthday Cake

2008-08-18T03:57:00.000-07:00

Disney castle birthday cake with princesses peaking out the windows. Found at MyraJeansCakes.com.

4 Tier Wedding Cake

2008-08-17T08:29:00.000-07:00

This whimsical 4 tier wedding cake was designed by Pink Cake Box.

Covering Cakes with Rolled Fondant

2008-08-17T08:09:00.000-07:00

Covering Round Cakes with Rolled Fondant

How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant
is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll
find that covering a cake is easy.

Steps

Step 1

Prepare cake by lightly covering with buttercream icing.

Fondant amounts to cover cakes

Step 2

Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioner's sugar if needed.

Step 3

Gently lift fondant over rolling pin and position on cake.

Step 4

Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions
on the fondant.Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Step 5

Smooth and shape fondant on cake using Easy-Glide Smoother. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.

Step 6

Your cake is now ready to decorate.

Covering Large Rounds with Rolled Fondant

In most cases, the smaller your cake, the easier it will be to cover with rolled fondant. However, there is an easy way to position and smooth fondant on cakes that are 12 in. diameter or larger. Follow the steps below to lift fondant onto the cake without tearing.

Step 1

Cover cake lightly with buttercream icing. Roll out fondant sized to your cake.

Step 2

Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.

Found at Wilton.com.

Baby Shower Cake

2008-02-26T21:00:00.000-08:00

Found at UltimateCakeConnection.com.

Baby Shower Cake

2008-02-26T20:58:00.000-08:00

Found at CakeChannel.com.

Bob the Builder Cake

2008-02-26T20:36:00.000-08:00

Found at www.Patacake-Parties.com.

Lady Bug Cakes

2008-02-26T20:16:00.000-08:00

This super cute Lady Bug Cake is followed by baby lady bugs. Found at FeleciasCakes.com.

Wedding Piano Cake

2008-02-26T20:14:00.000-08:00

Found at Cake2Thailand.com.

Number 2 Birthday Cake

2008-02-26T20:07:00.000-08:00

This adorable little girl's cake was found at www.Fleckensteins.com.

Pirate Cake

2008-02-26T20:02:00.000-08:00

Cute pirate cake found at WhatsCookingAmerica.net.

Disney Train Birthday Cake

2008-02-26T19:58:00.000-08:00

This adorable Disney train cake was found at http://www.VikaraFamily.com.

Mother's Day Cake

2008-02-26T19:57:00.000-08:00

This "Flower Garden" cake was found at CakesCookiesandCupcakes.com.

Sweet 16 Birthday Cake

2008-02-26T19:53:00.001-08:00

Sweet 16 birthday cake found at CakesByNette.com.

Easter Basket Cake

2008-02-26T19:47:00.000-08:00

Easter basket cake found at BirthdayPartyCakes.com.

Fairy Cake

2008-02-26T19:40:00.001-08:00

This fairy cake was found at LayersofLove.blogspot.com.

Bridal Cakes

2008-02-26T19:03:00.000-08:00

Popcorn Cake

2008-02-26T18:57:00.001-08:00

This unique cake was found at CakesByMaryAnn.com.

Blue and Brown Wedding Cake

2006-11-08T08:43:00.000-08:00

3 Tier Hexagon Wedding Cake

2006-11-08T08:37:00.000-08:00

Ivory Wedding Cake

2006-11-08T08:29:00.000-08:00

Noah's Ark Baby Shower Cake

2006-11-08T07:13:00.000-08:00

Flip Flop Cake

2006-11-08T07:11:00.000-08:00

Baby Shower Barnyard Cake

2006-11-08T07:00:00.000-08:00

Teddy Bear Cake

2006-11-08T06:30:00.000-08:00

Prep. Time: 1 hour (Ready in 3 hours 30 minutes)

Makes 12 Servings

Ingredients

CAKE:

1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup oil

3 eggs

FROSTING:

1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting

Brown, yellow and pink icing colors (not liquid food color)

DECORATIONS:

Toothpicks

Pink decorator sugar

3 round chocolate jelly candies

Directions

Heat oven to 350°F. Grease and flour 1 1/2quart casserole, one 10oz. custard cup and two 6oz. custard cups.

In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/3 cup batter into each greased and floured 6oz. custard cup, 1/2 cup batter into 10oz. custard cup and remaining batter into 1 1/2quart casserole.

Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled.

In small bowl, tint 1 1/4 cups of the frosting with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing color to make desired color for collar and hair bow; blend well.

With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut side down, on platter or foilcovered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch off one side of each 6oz. cake; set 1/2inch pieces aside.

With small amount of brown frosting, attach trimmed 6oz. cakes to casserole cake for bear ears, securing with toothpicks. With small amount of brown frosting, attach 10oz. cake to top of casserole cake, setting off center, for muzzle of bear. Frost entire cake with brown frosting.

With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks. For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle with pink sugar.

Place 2 chocolate candies on bear for eyes. Cut remaining chocolate candy and place on cake for nose and eyebrows as shown in photo. Remove toothpicks before serving.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above.

Found at BirthdayExpress.com

Cake Decorating 101

2006-11-07T11:01:00.000-08:00

Equipment
Pastry bags with plastic couplers
Assorted decorating tips
Straight and offset icing spatulas
Rotating cake stand or lazy Susan
Food coloring for tinting icing (optional)

Using a Coupler
A plastic coupler allows you to use different decorating tips while piping from one bag. To change decorating tips, unscrew the coupler ring, replace the decorating tip, and replace the ring.

Filling a Pastry Bag
1. "Cuff" the bag top over one hand, or place the bag, tip down, in a tall glass and fold cuff around the rim. Insert icing with a spatula using your other hand, scraping the icing against the side of the bag to release it. Do not fill the bag more than halfway. Unfold the cuff.

2. Gather the top edges together with one hand, and drag the thumb and index finger of your other hand downward to let out air, forcing icing into bag and decorating tip. Twist the top of the bag to close and to maintain pressure.

Creating the Perfect Base
Every icing job begins with a smooth layer of base icing.

1. Place a chilled cake on a platter or cardboard cake round, and transfer it to a rotating cake stand. Smooth on a base layer of slightly chilled buttercream with a straight icing spatula to seal the cake crumbs. Chill the cake until icing has hardened, about 15 minutes.

2. Coat the sides of the cake with 1/4 inch of buttercream. Hold the spatula parallel to the sides of the cake with the blade slightly angled towards you. Apply pressure with the spatula against the sides of the cake, and use your other hand to rotate the cake stand, smoothing the sides.

3. Spread excess icing from the sides onto the top of the cake and add more to coat. Position the spatula almost flat halfway across the top of the cake. Apply pressure as you rotate the cake stand, smoothing the top. Chill until the icing has hardened, about 15 minutes, before decorating.

Found at MarthaStewart.com

Fondant 101

2006-11-07T10:55:00.000-08:00

Fondant 101

The porcelain-smooth finish of rolled fondant creates a suitable base for a variety of decorations and embellishments and can keep a cake fresh for several days (even in warm weather) by protecting it from air exposure. Rolled fondant is a popular choice for wedding cakes, but it does not have to be reserved for nuptials alone; its rich, sweet taste makes it a good icing for cakes for any special occasion.

Amount Guidelines
When deciding how much fondant to portion out, err on the side of too much. Excess fondant can always be reused.

For round, octagonal, petal, or hexagonal tiers approximately 3 1/2 inches high:
6-inch diameter: 1 1/2 pounds fondant
8-inch diameter: 2 pounds fondant
10-inch diameter: 2 1/2 pounds fondant
12-inch diameter: 3 pounds fondant

For square tiers approximately 3 1/2 inches high:
6-inch diameter: 2 pounds fondant
8-inch diameter: 2 1/2 pounds fondant
10-inch diameter: 3 pounds fondant
12-inch diameter: 4 pounds fondant

Fondant Tips
1. Fondant should be used at room temperature.

2. For a flawless final appearance, be sure that your surface, rolling pin, and hands are clean and lint-free. Tie back long hair, trim long nails, avoid wearing fuzzy clothing, and remove any jewelry on your hands and wrists.

3. When storing fondant, make sure the plastic bag and tub is tightly sealed to prevent it from drying out. Store the tub at cool room temperature; do not refrigerate. It will last for several days.

4. For best results, spread a thin layer of icing over the cake before applying the fondant; this "crumb coat" will create a tacky surface to which the fondant can stick.

5. Once the fondant has been rolled, quickly transfer it to the cake; the time between rolling it out and covering the cake should be no more than 5 minutes. The iced cake will keep at room temperature for several days. If the cake’s filling requires refrigeration, avoid a long chilling time or the fondant can become dewy.

6. If you are making a multi-tiered cake, cover each tier with fondant before stacking them on top of one another. For best results, stack just before serving.

7. To conceal rough edges between the fondant-covered cake layers, and for a more professional appearance, create a decorative border around the cake’s edges and between the tiers. Roll a small piece of fondant into a thin snake as long as the cake’s circumference. Wrap the snake around the cake’s edge, gently press into cake, and crimp as desired.

Found at MarthaStewart.com

5 Tier Pink and Gold Wedding Cake

2006-11-07T09:54:00.000-08:00

Elegant Wedding Cake

2006-11-07T09:51:00.000-08:00

Pink Rose Swag Wedding Cake

2006-11-07T09:50:00.000-08:00

All Edible Wedding Cake

2006-11-07T09:46:00.000-08:00

Everything on this cake is edible, including the bows, fabric and candles.

Blue Ruffles Wedding Cake

2006-11-07T09:45:00.000-08:00

Pink and Green Wedding Cake

2006-11-07T09:41:00.000-08:00

Family of Bears Wedding Cake

2006-11-07T09:22:00.000-08:00

Gingerbread Man Cake

2006-11-07T09:18:00.000-08:00

Green Wedding Cake

2006-11-07T09:10:00.000-08:00

Carousel Birthday Cake

2006-11-07T09:05:00.000-08:00

Baby Shower Cake

2006-11-07T08:58:00.000-08:00

Baby Shower Cake

2006-11-07T08:48:00.000-08:00

Bridal Cake

2006-11-07T08:45:00.000-08:00

Bridal Shower Bell Cake

2006-11-07T08:30:00.000-08:00

Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
3 cans (12 to 16 oz. each) vanilla ready-to-spread frosting(for entire cake)
HERSHEY'S KISSES Brand Milk Chocolates
"KISS-ME" CANDY ROSES
Directions:
1. Heat oven to 350 F. Line 13x9x2-inch baking pan with heavy-duty foil; grease and flour sides and bottom of foil.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternatively with water to butter mixture, beating until well blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Peel off foil; cool completely.

4. Repeat procedure for second layer. Freeze cake layers at least three hours for easier cutting and handling.

5. Cut paper pattern in bell shape. Place pattern on top of one layer; cut shape. Transfer layer to serving plate or tray. Place pieces, cut from top outer edges, at lower side of cake to form bell lip. Frost top of layer. Cut bell shape from second layer; place on top of first layer. Frost entire cake. Remove wrappers from chocolates; garnish cake as desired. Place "KISS-ME" CANDY ROSES at top of cake. About 25 servings.

Recipe found at Hersheys.com

Bridal Shower Cake

2006-11-07T08:20:00.000-08:00

Baby Shower Cake

2006-11-07T08:18:00.000-08:00

Heart Wedding Cake

2006-11-07T08:08:00.000-08:00

3D Thomas the Tank Birthday Cake

2006-11-07T08:04:00.000-08:00

Lily House Wedding Cake

2006-11-07T07:47:00.000-08:00

Fondant rose

2006-11-07T07:18:00.000-08:00

1. Using a 3/4-inch diameter ball of fondant, mold a cone base approximately 1-1/2-inch high.

2. Roll a 3/8-inch diameter ball of fondant.

3. Flatten this ball into a circular petal about 1/4 inch thick on bottom and thin on the top. Make about the diameter of a nickel. Make several petals this size.

4. Wrap first petal around the point of the cone to form a bud.

5. Press three more petals around the base of the bud. Gently curl edges of petals.

6. Make five more petals using slightly larger balls of fondant. Flatten, then thin edge with finger and shape petals. Press petals under first row of petals. Continue, placing petals in between and slightly lower than previous row.

Found at Wilton.com

Frosting bow

2006-11-07T07:15:00.000-08:00

Icing: medium consistency

Tip: 104

Positions:

Bag: 45° angle 6:00
Tip: wide end touching, narrow end straight up

Sequence:

1. Squeeze, loop to left.

2. Squeeze, loop right.

3. Add two streamers.

Hold the bag at a 45° angle 6:00 to the surface. The wide end ofthe tip should touch the surface and the narrow end should point straightup. While squeezing, move the tip up and around to the starting point andcontinue around, making a second loop on the right. The two loops shouldform a figure 8. Still holding bag in the same position, return to the centerand squeeze out two streamers.

(To use with floral sprays: tie your floral spray together with one bow,using medium consistency Class Decorating Buttercream Icing in the colorof your choice. The bow should be placed 1 in. below the focal point ofthe bouquet.)

Found at Wilton.com

Fondant bow

2006-11-07T07:10:00.000-08:00

1. Roll fondant 1/8 inch thick. Make a practice bow using these measurements; once you have mastered these steps, modify the measurements for your own cake design: Cut two strips 1 inch wide x 6 inches long for loops and one length 1 inch wide x 2 inches long for center.

2. Make two loops: Fold strip over to form a loop, aligning ends. Brush ends with a damp brush. Pinch ends slightly to secure. Stand loops upright on side to dry. Make a bow center: Wrap length around your finger to create a loop; brush area to be seamed with a damp brush; overlap the ends slightly and press together to secure. Stand bow center on its side to dry.

3. Insert the ends of two loops into center; secure with dots of icing if necessary and position on cake.

Found at Wilton.com

Morning Glory

2006-11-07T07:07:00.000-08:00

Practice with Tips: #104, 103, 2, 1

- Icing Consistency: Stiff Royal Icing
- Bag Position: For Ruffled Cup, 45° at 3:00 (9:00); For Stamen, 90°
- Hold Tip: For Inner Flower Cup, Wide and Narrow Ends Touching Surface; For Petals, Wide End Touching Top of Nail

Line 1 5/8 inch lily nail with foil. Position wide end of tip down in nail. Using tip 104 and white icing, pipe a shallow cup within the nail. Pipe a second cup slightly above the first. Smooth with a damp brush.
Using tinted icing and tip 103, pipe a ruffled cup slightly above the white inner cup, increasing pressure in five places to form points.

* When you are smoothing together the edges of your inner cup and ruffled cup, don't use too much water. Touch the brush to your hand before applying to remove excess water.

With dampened decorator brush, blend tinted icing into white center. Next, brush white icing up to form a star shape.
Using tip 1 and thinned white icing, pipe five lines from base of flower to edge. Pipe tip 2 center stamen using yellow icing

Found at Sugarcraft.com

Lily

2006-11-07T07:04:00.000-08:00

This glorious springtime flower looks its best when petals are more pointed. If your petals split as you're piping, widen the tip slightly by inserting a thin spatula into the opening. Or, add a teaspoon of piping gel to one cup of stiff royal icing.

- Practice with tips: 68, 14
- Icing Consistency: Stiff royal icing
- Bag position: for petals, 45° at 3:00 (9:00); For center, 90°
- Hold tip: For petals, lightly touching surface of nail, wide opening parallel to surface; for center, slightly above flower

1. Line 1 5/8 inch lily nail with foil. Use tip 68. Touch center well of nail with tip and squeeze, pulling petal up and over edge of foil cup. Decrease pressure as you reach end of petal and hesitate before you stop pressure and pull tip away, drawing petal to a point.

2. Pipe two more petals.

3. Pipe three more petals in between open spaces.

4. Add tip 14 star center and push in stamens.

Found at Wilton.com

Butterfly

2006-11-07T07:01:00.000-08:00

Several days in advance, use cutter from Wilton's Animal Pals Set to cut butterflies from white fondant. Using Wilton's Color Mist™ and spray butterflies. Score a piece of cardboard down center with craft knife, dust lightly with cornstarch and position butterfly on score line. Bend up each side of cardboard at a 45° angle and prop up so that wings dry in flight position; let dry.

Using royal icing, pipe tip 3 spiral antennae on parchment paper; let dry completely. Pipe tip 8 dot head and elongated shell body on each butterfly.

Insert antennae in head. Pipe tip 1 dot eyes and outline mouth. Pipe tip 4 dots on wings. Attach lollipop stick to back of 1 butterfly with royal icing; let dry.

Found at Wilton.com

Poinsettia

2006-11-07T06:58:00.000-08:00

Getting Ready:

Position foil 1/2 way in 1-5/8 in. lily nail
Prepare two parchment bags, one with tip 352, one with tip 2
Fill bags half full with stiff consistency royal icing; pink for petals (tip 352), yellow for center (tip 2)
Icing: Stiff consistency royal
Nail: 1-5/8 in. lily nail
Tips: 352, 2
Positions:
- Bag: 45° angle at 3:00 (9:00) for petals, 90° angle for center
- Nail: in left (right) hand
- Tips:
For petals: pointed end touching nail
For center: slightly above flower

1. Insert tip into lily nail. Squeeze hard and pipe leaf shaped petal just over edge of foil cup; relax pressure, stop and pull away.
2. Pipe two more petals, dividing the nail into thirds. Add three more petals in the open spaces.
3. Add six smaller leaf shaped petals on top and between the larger ones.
Add seven tip 2 dots to center.

Found at Wilton.com

Primrose

2006-11-07T06:56:00.000-08:00

Practice with Tips: 1, 14, 103
Icing Consistency: Medium Royal Icing
Bag Position: For Petals, 45° at 3:00 (9:00); For Center, 90°
Hold Tip: For Petals, wide end of tip lightly touching center of nail, narrow end pointing our and raised 1/4 inch above nail surface; For Center; slightly above flower.
Flower Nail: #7
1. Squeeze bag and move tip out 1/4 inch using a "curve, dip, curve" motion to form first heart-shaped petal while turning nail in opposite direction
(Move tip out 1/4 inch, then in 1/8 inch and back out.) Relax pressure as you return to starting point.

2. Repeat procedure for remaining four petals.

3. Pipe tip 14 center star with tip 1 dot. Let dry.

Found at Wilton.com

Daisy

2006-11-07T06:54:00.000-08:00

Practice with Tips: 104, 5
Icing Consistency: Medium Royal Icing
Bag Position: For Petals, 45° at 3:00 (9:00); For center, 90°. Hold Tip: For petals, wide end lightly touching 1/4 inch away from center of nail, narrow end pointing out to outer edge; for center, hold slightly above flower.

1. Dot center of flower nail with icing as guide for flower center. Starting at any point near outer edge of nail, squeeze and move tip towards center icing dot. Stop pressure, pull tip away.

2. Repeat for a total of 12 or more petals.

3. Add tip 5 flower center and press to flatten. For pollen effect, dampen your finger, dip in crushed Cake Sparkles?, then press on center.

Try these combinations on your daisies?yellow petals with yellow or blue centers, violet or blue petals with yellow centers, peach petals with orange centers. Highlight the center with Cake Sparkles? or colored sugars which are extra fine texture.

Found at Wilton.com

Fun Flowers

2006-11-07T06:50:00.000-08:00

Make one full-bloom yellow blossom, two solid rose blossoms and one yellow/rose blossom as follows:

Roll out tinted gum paste and cut blossoms using second smallest (2 1/2 in.) blossom cookie cutter. For full-bloom yellow blossom, this will be bottom row of petals; cut top row using smallest (1 1/2 in.) blossom cookie cutter. Using craft knife, cut between all petal divisions to 3/4 in. deep.

Place flowers on foam and use ball tool from confectionery tool set to thin and fan out petals. Let dry in cornstarch-dusted Mini Ball Pan.

For full-bloom yellow blossom, attach top and bottom rows of petals with brush dipped in water. For centers of solid rose and full-bloom blossoms, cut a 5/8 in. wide x 5 in. long strip of tinted gum paste. Roll up strip in four complete turns, pinching at bottom and trimming excess with each turn. For center of Flower #3, roll a 3/4 in. of rose-tinted gum paste. Attach centers to flowers with gum paste.

Using royal icing, pipe tip 2 swirls on solid rose petals and center of yellow/rose blossom.

Using gum paste, attach centers to flowers and flowers to wire wrapped in florist tape.

Used in Dazzling Dimensions

Found at Wilton.com

Lace

2006-11-07T06:47:00.000-08:00

Lacework is a special cake decorating technique that is particularly suited to wedding, shower and fondant-covered cakes. Usually done in white on pastel cakes for feminine occasions, lacework requires nearly perfect pressure control. Continued practice should give you pleasing results.

Apply lacework to an entire cake or within a pattern on a cake. Use thinned buttercream or royal icing for buttercream frosted cakes; thinned royal or boiled for fondant-covered cakes. (For this lesson always use thinned buttercream icing.)

In Brief
Icing: thin consistency
Tip: plain tip 1
Positions:

Bag: slightly less than 90° angle
Tip: close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.

Sequence:

Beginning and ending at edge that will later be covered with a border, pipe a meandering icing string line.
Move tip up, around and down to produce a lacy effect (should look like a series of "R's" or "S's").
Do not let lines touch or cross.
Let dry before adding other icing trims.
Explanation:

Hold your decorating bag at slightly less than a 90° angle.
Keep tip close enough to cake so that icing attaches without scraping cake with tip and without flattening icing strings.
Always begin and end cornelli lace at edge that will later be covered with a tip 14 border.
Cornelli lace is a series of smooth "R's" or "S's".
Cornelli lace lines never cross or touch.
Cornelli lace does not follow any type of pattern.

Found at Wilton.com

Sunflower

2006-11-07T06:42:00.000-08:00

Sunflower

Practice with Tips: 12, 16, 352
Icing Consistency: Stiff Royal Icing
Bag Position: 90° angle for center, 45° angle at 3:00 (9:00) for petals
Hold Tip: Slightly above surface
Flower Nail: #7
1. Hold bag fitted with tip 12 at 90° angle and squeeze a 3/4 in. diameter mound.

2. Use tip 352 and bag held at 45° angle to pipe two rows of pull-out leaves.

3. Use tip 16 and bag at a 90° to pipe stars on center mound. Let dry on flower formers

Found at Wilton.com

Christmas Tree Cake

2006-11-05T22:16:00.000-08:00

Get the recipe at FamilyFun.com.

Baby Shower Cupcakes

2006-11-05T22:06:00.000-08:00

Found at Coolest-Birthday-Cakes.com

Christmas Present

2006-11-05T22:00:00.000-08:00

Found at coolest-birthday-cakes.com.

Picnic Table Cake

2006-11-05T21:56:00.000-08:00

Great birthday cake for cookout themed parties. Found at Coolest-Birthday-Cakes.com.

Hamburger Cake

2006-11-05T21:53:00.000-08:00

Found at Coolest-Birthday-Cakes.com.