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1  COOKING / Dessert / Waybuloo Cake and cake "waste" idea.... on: March 03, 2010 02:23:33 PM
A friend's daughter was turning 3, so I offered to do the cake. I was told she likes the pink one from Waybuloo ... ...  ah, google is my friend. Waybuloo is a kid's TV programme. And "the pink one" is called De Li, and looks like this:

So, I made a cake. :-)  I used a basic victoria sponge, that I dyed pink for extra girly-ness. Then I froze it. I've not done that before, but it really helped the shaping,  and I think it improved the moistness of the cake. I knocked up a template of the shapes I would need, printed and cut it out, then carved my cake to shape. Jam and buttercream held it together. I added a crumb layer of buttercream before marshmallow fondant, which I've blogged about before. The fondant was this recipe. The pink just came from the fact I had a bag of pink and white marshmallows, and it was perfect! I then used some plain white ones to make the white, and the browny orange. I'd left the pink in the fridge for a week, the white only a day, and the pink was much easier to work with. My template worked quite well for cutting out fondant, but it stretched as I moved it on to the cake. Not sure how to avoid that, I'm going to have to make more cakes, to work it out aren't I? The tail and feet are just one layer of cake, the rest is two sandwiched together. Details I painted on afterwards. I'm very proud of the flower. :-)  Anyway, enough yak - the cake:

I must have done OK, as Milly recognised it as De Li, and Olly (2) who was also at the party said "Wah- bull- oooh!" and also that it was brilliant. Which made me happy. :-) And all the kids, and adults, ate their slice and said it was nice.

The trouble with shaped cake is that you end up with a lot of unappetising looking cut-offs. I also had a fair bit of fondant left. So I took a leaf out of Bakerella's book, and crumbed the cake, mixed it with buttercream, froze and shaped it, and coated it with fondant.

2  COOKING / Dessert / Lego Pirate Cake on: February 19, 2010 04:19:38 PM
I made a cake for my friend's birthday, and I'm quite proud of it, so I thought I would share some pictures. It's a gluten and dairy free lego pirate ship cake.

Some close-ups of the details.

The ship was chocolate cake, coated in 'plastic chocolate'. The anchor, wheel, and mast were plain chocolate.

The other chocolate features: railings, palm tree, prow and crow's nest were also 'plastic chocolate'.  It's made from chocolate and honey, and is quite a versatile modelling material. I found a few recipes on the net, but in the end just winged it. I think I used too much honey, really, but it seemed to work OK.

The sail and palm leaves were rice paper, and the sea was broken cake mixed with icing and too much blue food colouring.
The men and the small boat were lego, and so inedible!
It didn't last long...
3  COOKING / Dessert / Rum Cake help please? on: July 20, 2008 11:38:23 AM
Hi cooking wizards!

Hope some one can help me with what is probably a really dopey question...

The company my hubby works for has recently aquired a Bermudan partner - which is a little weird - we're in the channel islands, in the uk, but business is business I guess. Anyway, they want to celebrate this on the 1st of August, with a dress down day and so on, apparently it's a bank holiday in Bermuda. I sent in the off-cuts from the last cake I made (waste not!), and this prompted them to ask me if I would make "a couple of large cakes" for the whole company to have some traditional bermudan rum cake. They'll pay me to do it, too... :-D

So, I started to do some investigation on the net, and came up with a few recipes, but almost all of them ask for "yellow cake mix" or some kind of pudding mix... and I feel really stupid but I don't know what that is! I'm guessing it's some kind of box mix for making cake - but what's in it so I can find a UK equiavalent or make my own?
Could someone help me out please? 

Also, has anyone any thoughts on how much I should charge?
Thanks ever so much for your help :-)
4  COOKING / Dessert / Daisy Cakes - with illustrated tutorial (img heavy) on: July 15, 2008 03:18:36 PM

These cakes were made for the tea and coffee session after the judging round of St Peter Port  in the Floral Guernsey Community Competition 2008. They went down very well, so I decided to share the instructions!

(Guernsey is a small island in the English channel, for those that don't know. The Guernsey in the USA is named after us... it's where I'm from, and I'm new. Hello!)

The design was inspired by sushiluvzombie's fantastic cakes (www.craftster.org/forum/index.php?topic=240213.0), and the Floral St Peter Port logo, which is based on the St Peter Port daisy, found growing in our granite walls. I designed the logo, too!  Smiley
So, how to make them? Start off with your favourite cake recipe - I used 100g flour, sugar, marge, and 2 eggs for 12 cakes, 180C for 15 mins.
Whilst you are waiting for them to cook, sort out some smarties (m&m's, skittles or similar). You can either just pick out the red and yellows, or sort them completely and make a pretty rainbow...
Then, if necessary, cut the tops off to give a flat work surface. I was making a lot, to feed judges, our committee, and all the school kids and parents we'd roped in at the school. Kids always boost your points in competitions like this!
Next, mix up some buttercream (icing sugar, marge, a little hot water - experiment for consistency) and dye it green. Pipe this into six leaf shapes on each cake, spread evenly round a circle, about the size of a 2p coin.
The easiest way to do this is to pipe one leaf, rotate the cake 180, pipe the opposite leaf, then rotate and pipe the middle two.
Now we get to the clever bit. Water down some yellow food colouring, or it will be too intense. Dust a plate, and your scissors, with icing sugar to stop them sticking as you chop
slices from a marshmallow.
You should be able to get four or five from each marshmallow, but if you try to cut them too thin they will curl or sometimes rip. (This does however give you the excuse to eat them...)
From experience, I would advise only doing one or two marshmallows at a time, as they do get sticky. Once they are chopped, use a brush and your watery yellow to colour them. Then stick each one into the middle of a cake. It should just overlap the leaves, and be held down nicely.
[img width=300 height=225]http://www.injuredlizard.co.uk/images/Kirk/blog/daisycakes/middle.jpg
Be warned, you will get messy!
Next we add the petals. This will take a lot longer than you think...! Mix a little apricot jam and boiling water together to make a glue. Roll out some royal icing. (I was going to use a marshmallow fondant, but didn't have time to experiment, so I don't know how well it would work. I might try it next time..)
I put 16 petals on each daisy, starting with the four points of the compass, then NE, SE, SW and NW, then another round of glue before a second offset layer of petals. As I made 50 cakes, this meant 800 petals, so there's no wonder my fingers are sore!  Grin If you don't have a handy petal cutter, you can use a circle cutter and overlap to get the same shape.  
The finishing touch is to add a ladybird or bee, made from a smartie and writing icing, with a little icing underneath to stick it to the cake. Ta-da! Daisy cakes to impress..
(Shown here with some tasty gche that someone else made. Gche is a local fruit loaf, very rich. I've not been brave enough to try making one yet - I've only lived on the island 23 years!)
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