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1  COOKING / Dessert / Edible Butterflies on completed cake on: April 14, 2012 07:24:33 PM
I just wanted to share a pic of the finished cake and butterflies. An unexpected side effect of using these gelatine butterflies became apparent when the cake was at the venue (at a beach side restaurant) and a breeze came through the window - the butterflies fluttered their wings!



2  COOKING / Dessert / Re: Edible butterflies on: April 14, 2012 07:11:48 PM
Wow.. that's really cool! I watched the video on their website, it looks pretty simple! I wonder, do you think this would work with molds sold for candy making? (just a thin layer painted in them of course.) I have lots that I just don't ever use.

I think it would work fine; can't see why it wouldn't. I'd give it a try and see how you go, the worse thing that could happen is it won't release, but then it's just a matter of popping the candy molds into warm water to soak off the gelatine and no harm done.

Go for it and don't forget to post pics! Grin
3  COOKING / Dessert / Re: Edible butterflies on: February 05, 2012 12:49:55 PM
These are stunning!  Will they be used to decorate a cake?

Yes these are going to be for a wedding cake I am making. It's not until March but as this was a new technique, I wanted to make sure that I could do it properly. There is going to be a swath of purple butterflies sweeping up the side of the white cake. As they're gelatin, they won't go off or stale. I have the stored in a large box with desiccant in it to keep them nice and dry.

If you would like to check out their website here is a link to cake connection. They have heaps of moulds and a video on how to use them.
http://www.cakeconnection.com/catalog.php?category=Veining%20Sheets%20%28flowers%2C%20butterflies%29
4  COOKING / Dessert / Edible butterflies on: February 04, 2012 04:37:23 PM
Made using unflavoured gelatine and a purpose made mould from cake connection.
1 tablespoon unflavoured gelatine
2 tablespoons of water
Colour of your choice
Acetate sheet or ready made moulds from cake connection
Add gelatine to water and allow to aborb for 30 minutes
Heat either in a microwave or on the stove until liquid and add colour
Use a very soft brush to paint onto acetate/mould
Wait 8 hours (it will curl off the edges when dry this may take longer on humid days)
Use a pair of scissors to neaten the shape
Paint wings using piping gel and glitter of choice. Don't use water as it will dissolve the gelatine
Make a body out of fondant or royal icing and using some piping gel or sugar glue attach to wings
Place in a 'V' shaped former to prop up wings until dry
Add to cake using piping gel, royal icing

5  COOKING / Dessert / Doctoring cake mixes on: January 17, 2012 06:11:35 PM
Ever since I received a copy of the cake doctor I have been experimenting with cake mixes. The results have been amazing and delicious. By just starting with a basic vanilla cake and adding extras, you can invent a variety of flavours and textures.
Add about 150gms of white melted cooking chocolate for a white choc mud type cake
Swap some of the liquid component with alcohol for a more adult cake
Swap some of the liquid for caramel top n fill
Use 125gms butter and rub through the cake mix till breadcrumb stage add some rolled oats and you have a crumble topping
Leave out the oats and roll into balls put on a baking tray and bake and you have biscuits
Add nuts
Add fruit
Add hazelnut spread
Add peanut butter spread
Swirl some chocolate or berry sauce through cake mix before cooking

You don't have to limit yourself to just vanilla either
Take a chocolate cake mix, add some orange zest and replace some of the liquid with orange juice for a jaffa flavour
Add some raspberries
Add cherries
Add nuts

You get the idea. Because cakes mixes are designed to be 'bomb proof' you will end up with a cake/or biscuits no matter what you do.
Have fun!  Grin
6  COOKING / Dessert / Bllue lily and white roses wedding cake on: April 24, 2011 03:47:10 AM
A while back I posted some pics of the blue lilies and white gumpaste roses that I made in preparation for a wedding cake that I was to make. Here are the pictures of the finished cake.
Each tier was a different flavoured mud cake. The bottom tier was marbled white and dark chocolate, the next one was caramel, then dark choc and finally white chocolate. All was covered with either white or dark chocolate ganache and then a layer of fondant.
I hadn't made a caramel mud cake before and came across a fantastic tip. Get your favourite white chocolate mud recipe and a tin of top 'n fill caramel. Replace part of the liquid from the recipe with the top 'n fill. YUMMO!


7  MORE ART, LESS CRAFT / More Art, Less Craft: Completed Works / Illuminated celtic "S" on: March 17, 2011 04:19:19 PM
I designed this illuminated letter for my husband. This piece been done in gouache and Jo Sonja gold acrylic.
8  COOKING / Dessert / Re: Squirt Birthday Cake on: March 16, 2011 08:36:10 PM
Thanks everyone. I haven't been on craftster for a while. It's nice to be back. Grin
9  COOKING / Dessert / Re: Corpse Bride Cake on: March 16, 2011 08:21:59 PM
It's the CORPSE BRIDE Benroy44gell; it's not meant to be cute. Smiley
10  COOKING / Dessert / Re: Scooby Doo Cake on: March 16, 2011 08:17:45 PM
Heh heh. When mum and the birthday boy came to pick it up, he was nursing it in it's box in the front seat.....and he kept nibbling the tree branches. LOL

I love that this art is edible. A cake is for celebrations and when it's a really special cake, everyone feels good. It's built in to it to make people smile.
Then when you look back at the photos, you remember how it felt on that day - warm and happy.
I have found also that it becomes a bit like 'the big fish story'. People who attended the event tell of how big the cake was, how intricate, how yummy... you should have been there!
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