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New Year’s Chocolate Party Favors

January 4, 2012 by Sharon Zambito Leave a Comment

HAPPY NEW YEAR!

Can you believe another year has gone by? Boy it goes so fast. I hope all of you had a wonderful and magical holiday season.

I have one last tutorial for you for this year. I realize I am probably posting too late for you to get the supplies and make these this year, but hopefully you will tuck this idea away in your files for next year.

Let’s make these adorable chocolate party favors. They stand about 5.5 inches tall.

Gently melt the super white candy melts and tint it gray with oil based candy colors. Then fill both halves of the ice bucket mold. Pop them in the freezer for about 10-12 minutes until they easily release from the mold.

Here are the two sides.

You can see by looking at the half on the left that the mold has the chocolate coming up above the surface of the bucket. We have to carve some of that out with an exacto knife so that the bottle and ice can sit down in the bucket. You can see this was done on the half on the right.

Here are the two sides standing up for another angle showing how the halves need to be carved out.

Glue the two sides together with melted chocolate and smooth all the seems and imperfections with a knife and super clean (or gloved) fingers.

Now we break out the magic stuff. Silver luster dust dry dusted on top of gray chocolate (or fondant or gumpaste) will have a very realistic silver metallic look. (Make sure you buy an edible luster dust.)

Then melt and color more chocolate green. Mold and chill the bottle halves.

Pop them out when ready.

Again join the two halves and smooth them out.

Cut the bottle at the height you want it to stick out of the bucket, with a little slant on the bottom.

Spray the bottle with about 3 coats (drying in between) of edible lacquer to give it some subtle shine.

Edible icing sheets are used to make the labels, and candy foil to cover the stopper.

Glue the bottle in the bucket with more chocolate, and add rock candy for ice.

A photo for size reference.

These would make great table decorations. They would also be fabulous party favors if boxed in clear plastic boxes.

HERE IS TO 2012!

All of us here at SugarEd Productions wish you a prosperous and healthy year; filled with love and laughter and success. We sincerely thank you for your patronage, and look forward to serving you in 2012.

Happy caking!

Sharon

www.sugaredproductions.com

Edible Holiday Place Cards

December 19, 2011 by Sharon Zambito 21 Comments

It’s The Most Wonderful Time of the Year!

Don’t you just love the holiday season? I sure do. I especially love all the festivities and get togethers with loved ones. I am planning an intimate dinner party this weekend with just my closest of friends. I hate those big ole stuffy parties where it is so crowded and loud you can’t even talk to anyone, don’t you? I prefer a much more intimate setting. That is why I am doing a sit down holiday dinner. I have invited 6 of my closet friends. I cannot wait!

I have made these beautiful edible placards to put on the table. I just hate it when everyone fights over who is going to sit next to me. So awkward. These should solve that problem!

Let me show you how to make them, they are easy!
(You can click on the photos to make them larger.)

Print the names in the size and font you want on edible icing sheets. I like Kopykake brand. (You have to use an edible ink printer to make these food safe.)

Cut them out and lay them face down into the place card chocolate mold.

Pour melted white chocolate into the card molds and the little stands too.

About 8-10 minutes in the freezer and then they will fall right out of the mold. Now the edible image is embedded into the chocolate and it looks seamless and like all one piece! Love that.

To decorate these, I piped royal icing bead borders with a tip7. Let that dry a good bit and then paint them with gold luster dust mixed with vodka. Let that fully dry. Then add a red

clay gun string ( the smallest round disc) as a decorative border inside the gold piping.

Attach the stand to the back with chocolate.

I also used these premade royal icing decorations that I purchased here.

Isn’t that just beautiful? I think Martha will be a little jealous of my mad crafty skillz. 🙂

Your guests will be awed by the fact that these are edible, and even more so by the fact that you made them.

I also made another design for my New Orleans pals. Many of you know that I am a devoted native of New Orleans, and just adore our culture and history. I wanted to make something special for my local buds.

For these, I used my strip cutters to frame the cards with red and green fondant.

I used my fleur de lis push mold and white fondant to make the decorations. I painted them gold after they were dry, then attached them to the cards.

Lovely. I think Drew will be impressed. Yes, Drew and I are close personal friends. (He just doesn’t know it yet.)

Darren (Sproles) and Harry (Connick) will shower me with compliments.

What? You don’t believe that I know Harry?
Let me prove it to you then:

Right after this photo was taken he proposed. But I had to say no because I am already married.

Back to the place cards:

I think the fleur de lis is especially fitting for Drew.

Darren also, since they both play for the Saints. Who Dat!

Harry loves his coffee and dessert.

I cannot wait for my party!

I hope Oprah does not drink too much and hit on Donald like last year.

I hope you guys give these a try; they are really fun and easy to make.

And be sure to join us on Facebook for our related Give-away!

Happy Holidays Everyone!

Sharon

www.sugaredproductions.com

Ruffled Christmas Tree cake

December 17, 2011 by Sharon Zambito 53 Comments

Oh Christmas Tree!
Oh, I used that intro last time.
My bad.
Wanna see how to make this ridiculously raucous ruffled rarity?

Let me show you my inspiration. I saw this photo of a shirt on Pinterest and it screamed cake to me. (Sorry I do not know the owner of this photo.)

“MAKE ME INTO A CAKE!”

Ok, stop yelling at me. I will!

I wanted to make it a little bit more fun by coloring the batter. How did I do it you ask? Just make two batches of batter and color them with your gel or paste colors. Then just plop blobs of the batter into the pan alternately and randomly. Do not spread it out with a spatula, nor stir or swirl it. That will make the colors mix and give you black cake. Ask me how I know. 🙂 …. Bake as usual.

Then I carved a basic triangular tree shape from the cake and used a leftover piece for the trunk. I decided after the first cuts that the tree was too thin, so I added small strips on each side to make it fatter. You can see the icing seems where I glued those pieces together.

Crumb coated.

Covered in fondant. You can surely use buttercream if you like.

Now it is time to make the ruffles. Cut a long strip of fondant.

Use white fondant to cut circles for your polka dots.

Attach the fondant to the cake. Just pinch and press the top edge of the fondant ruffle as you go along the width of the cake. Use shortening as your glue and you will love me forever. Trust me on this. No mess. No drippies. No smears. No cuss words. 🙂
I put the polka dots on after the green ruffle was on the cake. It was much easier to do it that way, rather than trying to do it before. Trust me again. I tried it both ways. First way involved some cuss words. 🙂

Red strip of fondant with thinner white strips.

Attach the stripes before you put the ruffle on the cake. Trust me on this too. I tried to add them after the ruffle was applied, and it involved some cuss words. 🙂

Pinch and ruffle as you go along. Use paper towel scraps to prop up your ruffles or they will just droop down flat.

This green ruffle used the PME smocking roller. Don’t even think about doing the impression after the ruffle is on the cake! 🙂

In place.

Another white ruffle with bigger red polka dots.

Diagonal white stripes on green ruffle.

Keep it on going all the way up the tree.

I finished mine with a bow on the top. Prop it up with paper towels until fully dry and firm.When everything is fully dry, take all the paper towels out. If you have dryness, cornstarch residue, or just want to refresh the look of the cake, we then do what? I know you know! 🙂

Fondant clay gun squiggles and polka dots to dress up the board.

Cute, yes?

Let’s see how the inside looks:

Fun, yes?

Kewl.

I love my little ruffly tree cake. I think the Tshirt would be proud.

What other color combinations do you think would be cute for this cake?
I hope you like it and try it!
Happy Caking!
Sharon
www.sugaredproductions.com

NOLA Photography http://bentzphotography.com/

Christmas Tree Mini Cakes

December 14, 2011 by Sharon Zambito 22 Comments

Oh Christmas Tree!

Oh Christmas Tree!

I have a serious weakness for mini and individual confection cuteness. I saw a mini cake on the Family Fun website that spurred the idea for these. Come along with me and I will show you how to make ‘em!

I used frozen pound cake in this case because I was ~~too lazy~~ too pressed for time to bake. You can certainly use your own recipe and cut these from sheet cakes. Just be sure to use a very sturdy cake or they will not hold up under the weight of the icing.

I used my Ateco nesting blossom cutters for these trees, but you could also use squares and stagger the shapes, or even hexagons might be cute. (Ignore the marshmallows in this photo. I ended up not using them but forget to retake this photo. Oopsie.)

Level the cake and create a layer the height you want each tier of your tree to be. My layers were right at one inch high each. Use your three sizes of cutters and cut out the shapes.

This next thing I am going to tell you is very important, so lean closer to the monitor so you can hear me. Closer. Still a little closer. I do not want you to miss this, because the success of your entire project may depend upon this!

Are you close? Ok, good. Notice how I am cutting the cake with the crust side up. Please be sure NOT to do this. Cut it with the crust side down. And then push the cake up through the top of the cutter to get it out. You will see why in just a little bit.

Pull the rest of the cake away and then remove the cake from the cutters. It is much easier to work with firm cold cake.

Now you have the three tiers of your tree and the extra cake can be used to make cake balls, or do what I do and just throw them in a Ziplock for the hubby and kids to snack on.

Now take the layers of cake, and stack them up, but alternate the alignment of the petals as shown above. Run a skewer through all three layers for stability. This is the only cake you may ever make where one tiny skewer is the only dowel you will need for the whole cake!

Sit the cake on top of one of the cookie cutters, and place this on a cookie sheet lined with plastic wrap or wax paper.

Cut the skewer off right below the top surface of the cake.

Now time to make the icing to pour. In this case I used glace icing because it gives more coverage than poured fondant, is not as translucent, dries with more of a gloss, and ~~I was too lazy~~ is easier to make and use.

Glace icing:

one pound powdered sugar

6 TBS milk

6 TBS light corn syrup

flavorings as desired (I use 1tsp each of vanilla and almond)

Whisk all of the above together vigorously by hand with gel or paste food coloring until totally smooth. Cover the surface with plastic wrap and let it settle a while until the air bubbles rise to the surface. Then you can take the plastic off and pop the bubbles on the surface with the back of a spoon or spatula. Do not re-stir. (Keep icing covered in plastic when not in use.)

Now you are ready to pour:

You need to pour a large amount over the cake. Way more than what will end up staying on the cake. This will insure that every little nook and cranny of the cake will be covered. I took this picture right after I poured the icing and put the bowl down. It should run down the cake very fast, about the consistency a chocolate fountain would be.

Within just a minute or two , most of it will run off the cake. You can see how it is getting thinner on the sides now.

When the dripping slows down to just a few drops (this will be just a few minutes), pick up the cookie cutter with cake still on top and move it to another surface to dry fully. You need to do this right away so you can scrape up all the excess poured icing, put it back in your bowl and use it again. The glace has to be scraped up quickly before it starts to crystallize and firm up.

You may want to let this layer of icing firm for about an hour, and then give the whole cake another pour. I did two coats on mine, because it made the finished cake look a lot smoother and more polished than just one coat.

Ok, remember that I told you about cutting the cake crust side down ? The reason for this is because you want the flow of the icing to be going in the same direction as the grain of the cut of the cookie cutter. You want the icing to flow down the cut sides of the layers in the same direction that the cookie cutter cut them.

And this is why:

Can you say ugly? This cake was poured with the layers stacked in the opposite direction of how they were cut. So the weight of the icing flowing down pulled down the cut sides of the cake (against the grain), and made the cake sides separate and stick out, not stay flush and tight. So I got this really ugly surface on the cake. Blech.

Pretty:

Pretty ugly:

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So, now you have to let the icing dry for 18-24 hours until the surface is nice and firm in order to be able to decorate it.

To decorate: strings from the clay gun for the garland, little rolled balls of fondant for the ornaments, and a fondant star for the top. I used sanding sugar in the white icing snow and threw some white disco dust over everything, because disco dust makes everything look better! Note: not all dusts are considered edible, so choose wisely.

Ta dah!! I also made some little fondant packages and a cute teeny weeny snowman.

Say it with me: awwwwww

And a picture just for size reference.

So, do remember this hideous nightmare disaster of ugliness the likes the Earth has never seen before?

I hated the thought of throwing it away, so I tried to disguise its mutant repulsiveness by painting some white buttercream snow on the branches of the cake, and adding some colored balls and edible sparkle dust:

What do you think? I think it’s not too bad now! And the plus side is that this one takes way less time to decorate than the first one.

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Back to that ~~purchased frozen~~ fresh baked cake you made:

You will have a layer of cake left over from leveling that will not be tall enough to use for tiers of the tree. You can use other holiday shaped cookie cutters.

They are the perfect height for little petit fours. Just pour icing over them them and let dry. Easy.

Then treat yourself to them on nice china with a hot cup of your favorite holiday flavored coffee. You worked hard; you deserve it.

Oh Christmas Tree!

Sing along with me everyone:

Oh Christmas Tree! Oh Christmas Tree!

They leaves are so unchanging.

Not only green with icing here.

But also sweet and cuteness near.

Oh Christmas Tree! Oh Christmas Tree!

Thy leaves are so……(Fill in the blank)

Happy Holidays!

Sharon

Holiday Sale!

December 6, 2011 by Sharon Zambito Leave a Comment

Time to celebrate the holidays

with your choice between two offers!

You can choose either:

20% off your entire purchase**

**excludes two flower DVDs

With every purchase of $50 before shipping,

you may choose on of the following items as your gift:

Back to Basics DVD
Perfecting the Art of Buttercream DVD
Flawless Fondant DVD
Successful Stacking DVD
Boxes and Bows DVD
Topsy Turvy DVD
Sheet Cake Secrets DVD
Sheet Cake Bonus DVD
Design Gallery DVD
Sweet Luxuries DVD
Book Smarts DVD
Diamond Impression Mat
Line Impression Mat
Butterfly Stencil
Daisy and Dot Stencil
Frill Cutter set 1
Frill Cutter set 2
Palette Knife
Stitching Tool
Baby Bootie Cutters
Bench Scraper
Choose two of the molds below:
Chocolate Frame
Business Card
A-L Chocolate Mold
M-Z Chocolate Mold
Cherry Cordial

To choose 20% off your order:

Use coupon code holiday20 upon checkout.

To claim your free item:

Please do not put the desired item into your shopping cart or you will be charged for it. Upon checkout, enter the name of the desired item into the order instructions/comments box, and proceed with checkout as usual.

OFFER GOOD FOR ORDERS PLACED

December 5-15, 2011 ONLY

** These two offers may not be used in the same order
** May not be combined with other special offers

Happy Holidays from SugarEd!

www.sugaredproductions.com

Perfect Pumpkin Roll

November 20, 2011 by Sharon Zambito 31 Comments

Thanksgiving Blog Blitz Post #5

Welcome to the 5th and final installment of my Thanksgiving Blog Blitz. I gotta tell ya I am plum wore out. Been burning the candle at both ends over here, as I am sure many of you are too. I am just flat busted exhausted. So this post is going to be a little bare bones. I don’t have any ideas for witty commentary or fancy photos. But I still want to give you the information for this project as promised:

How to make a perfect pumpkin roll:

Make the recipe and bake it.

Add some filling, roll it up, and it should look like this:

Enjoy! Hope you try it!

Happy Thanksgiving everybody!

JUST KIDDING!

You guys know I would never do that to you!

I was just messin’ with ya! Tee hee hee.

Here we go:

How to make this most gorgeous and beautiful pumpkin roll:

Make the recipe as directed (given below). Line a 10×15 jelly roll pan with wax paper or parchment paper, spray with pan spray, pour in the batter and bake as directed. Do not over bake. Take it out as soon as the top springs back when touched.

While the cake is baking, take a clean kitchen towel that does not have a very loopy surface and dust it liberally with powdered sugar.

As soon as the cake is done, flip it out onto the towel and peel off the wax paper. Do this right out of the oven. Do not cool it. Do not go get a sip of diet coke and then forget about it. (Just sayin’; that does not work.)

Immediately roll up the cake and towel together, then place on a cooling rack for about one hour. Now you can go get something to drink.

Once the cake is almost completely cool, but just barely warm, unroll it and spread an even thickness of the cream cheese filling across the cake. (Recipe below.)

Roll it up, somewhat tight. If the cake was not over baked or over cooled, it should not crack. If it cracks, do not freak out. No freaking out over pumpkin rolls allowed. You can cover it with powdered sugar or icing later.

Wrap this in plastic and keep in fridge at least a couple of hours or until a short time before serving. It is easier to cut while cold. The slices come out cleaner and prettier, but you do not have to serve it cold. (Please ignore the fact that there is more diet coke in my fridge than milk.)

Take it out the fridge and cut off the two rough ends of the roll, as the ends are not too pretty. Those are your quality control portions. You have to test it before serving it to others, of course!

Sprinkle with more sifted powdered sugar once on your serving platter. Is that not gorgeous?

Incredibly yummy too.

Please do not be afraid to try this. I was afraid the first time I did one that it would be a disaster. It is actually a very easy process, and you should get perfect results each time. The recipe is quick to do and tastes great. This is a perfect last minute holiday dessert that you can whip up in no time. And of course, you will impress everyone with this stunner.

Cake:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

And here is a video of the process that might help:

Video

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I’d like to tell you all how thankful I am to have the honor and privilege to interact with you here on my blog and in my videos. As a token of thanks, I’ve got 3 free baking and cake serving charts that I have put together in a PDF file. Just click on the button below to request it.

Send My Free PDF

Happy baking and Happy Thanksgiving,

Sharon

NOLA Photography http://bentzphotography.com/

Turkey 3D Cookies

November 18, 2011 by Sharon Zambito 3 Comments

Thanksgiving Blog Blitz Post #4!

Gobble! Gobble!

How about some 3D turkey cookies?

As I have mentioned before, I have a weakness for cute little turkey confections. Here is another take on turkey cookies:

Bake your favorite cookie recipe and cut out large blossom shapes. After cooling, cut a portion off the bottom to make a flat bottom edge. Outline your cookie with thickened icing and flood in your main color. I used glace icing here, but you can also use royal.

Immediately pipe in the above pattern with the other colors in flood consistency icing. It will sink right in. Then take a toothpick and drag it through that pattern, starting from the outer edge of the cookie, in toward the center.

Do this 3-5 times in each section of the blossom. You will create the feather pattern you see above. Let that fully dry, about 24 hours.

Use Nutter Butter cookies to make the turkey body. Take the cookies apart, scrape off the peanut butter, happily eat that, and then cut the bottom portion of the cookie off. Happily eat that too. Dip the cookie in melted chocolate and let dry fully.

Use candy eyes, and royal icing to pipe the beak and red jiggly neck thingy. (Been getting a lot of use out of those candy eyes lately too. They rock.)

When you are ready to assemble, outline and flood a circle shaped cookie for the base. Let that set up for a few hours, but not until it is fully dried through. At this point you can put the feather cookie and body cookie on top of the base cookie. It will sink down a little bit into the still partially wet icing. When that fully dries, it will hold the whole cookie together. You might have to prop up the back of the cookie with a little something while it is drying to keep it perfectly upright. Let that base surface dry very well.

Use a clay gun to extrude a thick string of yellow fondant. Smash down one end with your finger and then cut out notches to make the feet.

Bend the feet up at the ankles and put them in place. I also used a very thin clay gun string in black to outline the base cookie to give it a little pop.

Turkey time! How cute would these be on your Thanksgiving place setting? Or lined up on a dessert buffet.

I hope you try these. You will seriously impress your family and friends!

Sugar Cookie Recipe:

one cup sugar
one cup butter
one egg
1 tsp each vanilla and almond flavoring as desired
3 cups all purpose flour, sifted

Cream sugar and softened butter. Add egg and flavorings and beat for a minute or so. Add flour one cup at a time until just incorporated. Knead gently for a minute. Ready to roll out and use right away. Bake at 325.

Glace icing:

one pound powdered sugar
6 TBS light corn syrup
6TBS milk
clear flavorings as desired

Combine in bowl and mix well with a whisk. Adjust with more sugar or milk to create outline and flooding consistencies.

MAKE US PLEASE!

Happy Turkeys!
Sharon
www.sugaredproductions.com

Pilgrim Pumpkin

November 16, 2011 by Sharon Zambito 14 Comments

Thanksgiving Blog Blitz Post #3!

I hope you are having a nice Fall so far, and are enjoying the anticipation and preparations leading up to the holidays. Thanksgiving is my very favorite holiday, and I love making fun treats for the occasion. And I have to tell you that this little dude has got to be my all time favorite! I have been busting at the seams since I made him; I am so excited to share him with you!

Meet my Pilgrim Pumpkin mini cake!

Don’t you just want to squeeze him?

Let me show you how I made him:

For his body I used two mini bundt cakes and a circle of cake I cut from a round layer with a cookie cutter. The height of the cut circle of cake was about 1/2 inch.

You need that extra height the circle of cake gives. Otherwise, he will be too squatty and you won’t have enough room for his belt and his face. If you want to spackle the seem with some stiffened buttercream to hide it more, you can do so.

Crumb coat the cake with a very thin layer of icing. Then cover the top half with orange fondant. Use a wooden dowel to impress in the grooves of the bundt pan to make them show up well. You will need a pretty thick layer of fondant or all the lumpy bumps will show through. Or you can use two thinner layers of fondant, which is what I did. Once you get the top half covered, let it sit for a while to let the fondant set up some.

Then flip the cake over and do the exact same thing on the other half. Cut a clean seem between both layers of fondant where they overlap in the middle, so that you get the result you see above.

Looking pumpkiny!

I airbrushed him just a little to help his colors pop, but that it optional. Cover the seem with a strip of black fondant to make his belt. Make his face with pieces of black fondant.

Cuteness emerging.

His hair is thin strips of a golden yellow fondant. Prop them away from his head with paper towels until they firm up. Make his adorable little pilgrim shoes from triangles of black fondant with an oval piece of white fondant on top.At this point, just go ahead and squeal with delight. You will want you. You will need to. You have my blessing.

Cut a circle of black fondant for the brim of his hat, and fashion another piece in the tapered shape of a pilgrim hat. Let those both firm up well. Attach the hat pieces together with chocolate.

Once all is in place, add the buckles to the belt and hat. I presented him on a little bit of fondant grass with some acorns. At this point I called in all my family, my neighbors, the postman, and a stray cat to share my excitement with them.

Isn’t he just the cutest thing?

I heart him.

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I often get asked where I get my ideas from, which can be all kinds of things. This project was inspired by this piece of clip art I stumbled upon while searching on the internet for something:

My little guy came out pretty much how I envisioned in my head; which rarely happens. So I was very pleased.

Hope you give him a try, he was a lot of fun to do!

Stray tuned for the next installment of my Thanksgiving Blog Blitz coming Friday!

Happy caking!
Sharon
www.sugaredproductions.com

Turkey Cake Balls!

November 14, 2011 by Sharon Zambito 20 Comments

Welcome to post #2 of my Thanksgiving Blog Blitz! I will have a new blog post for you every few days from now until Turkey day. I hope you enjoy.

It’s Turkey Season!

Yay!

I don’t know about you guys, but I have serious crush on cute little turkey themed treats. I love seeing all the adorable confections that people come up with this time of year. I did a post a couple of years ago about Thanksgiving cake balls, which we make every year. But I wanted to kick them up a notch this year, and turn them into something more fun and eye catching.

And here is what I came up with:

Tee hee hee.

They tickle me pink. Well, they tickle me orange and yellow, anyway.

Here is how you make ’em:

You will need Whopper candies and your dipped cake balls in the flavor of your choice.

Cut the fondant “feathers” by using 3 sizes of blossom cutters. See the brown ones? Ignore those. I decided later that I did not like the brown feathers so I left them off.

If you like, hit the edges of them with some airbrush color to make them pop and give them dimension.

To make the little front wings, cut two petals out of a blossom with an exacto knife.

Attach a whopper for his head, 3 blossoms for his fan of feathers, and his side wings with melted chocolate.

Attach candy googly eyes, and pipe his beak and that jiggly red thing with royal icing.

To make the base he is standing on, pour some melted chocolate into a round cookie cutter that has some wax or parchment paper under it.

Pop it into the freezer until fully firm and release it from the cutter.

Use two more petals cut and carved out with a knife to make his feet.

Attach the turkey and his feet with chocolate to the base.

SO STINKIN ‘CUTE!

What you lookin’ at Willis?

I simply adore these turkey cake balls. I can see them sitting on top of a bread plate at each place setting on the Thanksgiving dining table. Your guests will simply go nuts over them, and you will get rave reviews for being such a clever confectionery creator.

;

I hope you try them out!

Happy turkey-ing,

Sharon

www.sugaredproductions.com

PS. You can learn how to make perfect cake balls step by step in our online school.

Have Your Pie and Eat It Too

November 7, 2011 by Sharon Zambito 8 Comments

Thanksgiving means one thing to everyone I am sure:

Pumpkin Pie!

I love all things pumpkin flavored: muffins, breads, shakes, martinis (oops, did I admit that?)…. except for one thing….. pie. I just do not care for it for some reason. But I cannot imagine having a Thanksgiving spread without that iconic pie on the table. So I thought I would try to have the best of both worlds this year, and maybe even play a little trickery on my unsuspecting family at the same time. (devilish grin)

Oh that beautiful symbol of fall, gratitude, good food, and precious time with family and friends…..

Let’s make ours!

Start with a pie tin and line the edge with a strip of ivory fondant. Use some shortening to glue it on or it will not stay in place.

Flute the edges with your fingers just as you would do a regular pie crust.

Airbrush color gives this “pie” its magic. A little yellow base coat, then followed by ivory (which comes out light brown for some reason). If you do not have an airbrush you can use the color mists in the can as well.

After the crust is dry, then add a layer of pumpkin cake. You can split and fill the cake if you want, but it is a pretty short layer, so I find the icing on the top to be enough for me.

Ice the top of the cake with colored icing. I used orange, brown and a little red to get this color. Some pumpkin pies are more brown, and others more orange, so go for the look you like. Sprinkle some cinnamon on top of the icing. If you get big clumps like you see in this photo, just spread it out with your spatula, let the icing crust, and then smooth it out with your Viva paper towel.

A little bit more airbrushing on the top. I used a combo of yellow and ivory to give it that yummy custard-y baked look.

How about some mini meringue “pies” on the side ? (wink wink)

Follow the same process using mini pie shells. Pile on white icing with a spatula and hit it with a light coat of ivory airbrush color.

They have that beautiful just baked meringue look.

Mmmmm.

Watch your guests’ faces as they cut into this pie and find out your secret surprise! (You might want to bring along a real pumpkin pie as back up, just in case. You don’t want an angry crowd caused by being deprived of pumpkin pie at Thanksgiving.)

This cake was SO easy and fast to do. You can make several and trick all of your neighbors we well. And your coworkers and boss. And the kids’ teachers. The fun could go one for weeks!

Here is an easy pumpkin cake recipe I used. It is super moist and yummy:

Ingredients

1 (18.25 ounce) package spice cake mix
3 eggs
1/3 vegetable oil
1 (15 ounce) can pumpkin puree
1 TBS pumpkin pie spice
1/3 cup white sugar

Directions

Combine everything in mixer at speed two until combined. Pour into prepared pan and bake at 325 until done.
Cool completely. Level off the top, put the scraps in a ziplock bag, and hide them in your office so no one else can get to them.
Split layer into the height needed to fill your pie pan.

I really hope you guys give this fun cake a try and send me photos so I can post them!

Happy caking!
Sharon
www.sugaredproductions.com