Sugared Productions Blog

  • Blog Home
    • Home
  • Online Classes
  • Shop
  • Contact
  • About

Gumpaste Autumn Leaves Tutorial

September 9, 2015 by Sharon Z 16 Comments

Hi guys! Today we have a tutorial from Judy Anderson over at judyscakes.blogspot.com. She is going to show us how to make realistic Fall Leaves, perfect for those Autumn Themed treats we showed you recently!

 

How To Make Fall Leaves

Fall is my favorite time of year! The harvest season finally is over, the crisp autumn air moves in, and the kids go back to school. It seems that life becomes more relaxed, and everything begins to slow down just a bit. One of my favorite things about this time of year is watching the leaves transform into a beautiful display of colors!

Where I grew up, the leaves pretty much went from green to yellow to dead. Although it was beautiful, those leaves can’t compare to the kaleidoscope of autumn colors found in other areas of the country. I now live in Utah, surrounded by majestic mountains with several canyons only minutes away from my front door. If you drive through these canyons during the fall season, the array of colors you’ll see is simply breathtaking!

A few weeks ago, I decorated a cake with several different fall flowers and leaves. Some people asked me how I made these leaves, while a few even thought they were real! Now that’s quite a compliment! (Pardon me… I’m blushing at the moment. LOL)  So I thought I’d put together a tutorial to show you how it’s done.

Part #1 will show you how to cut out the leaves. Part #2 will show you how to color the leaves.

PART ONE:  Cutting out the leaf.

You’ll need: gum paste, rolling pin, ball tool, foam pad, triangle makeup sponge, leaf cutter, and a leaf veiner.
Roll the gum paste out until it’s thin. Place it over the top of the leaf cutter. Roll the rolling pin over the gum paste, then run your finger across the edge of the cutter. Doing this will give you a much cleaner cut edge.
The leaf cutter I used has an annoying thick stem at the bottom of the leaf. (I have no idea why they designed it that way!) Use a sharp knife to cut the outer edges of the stem off so it’ll look more realistic.
Next get your veiner and makeup sponge ready.
Place your leaf over the top of the veiner. Then, using the makeup sponge, press down on the leaf to imprint the vein details onto the gum paste.
Fold your leaf in half to make the center vein more defined.
Place the leaf on a foam pad, then use the ball tool to thin the outside edges of the leaf.
Using your fingers, pinch together the bottom stem and the tip of each rounded edge on your leaf. You can see above that the edges on the right side are pinched, while the edges on the left are not.Forming little points like this instead of leaving the edges round makes a huge difference. I think this one of the most important steps in making your leaf look more realistic.
Here’s the finished leaf!  Dry your leaves on crumpled aluminum foil or egg crate foam to keep them from being too flat. Now let the leaves dry completely before adding any color.

 In the first part I showed you how to cut out a leaf and make it look more realistic. Here I’ll discuss using different petal dusts on your leaves to achieve bold vibrant colors.

 At the top of this picture is a plain yellow leaf that was cut out of gum paste. Below it are three examples of the same basic leaf that were brushed with different colors of petal dust. Yes… even the orange leaf started out yellow. The color possibilities are endless!!!

Here’s a similar example to the one above. Except I used pink gum paste instead of yellow to make the basic leaf.

 Before we get started, here are a few basic rules to keep in mind:

1- Never start out using dark colors.
You can always make a color darker… but it’s almost impossible to lighten it up! This same rule applies to both gum paste and petal dust. By starting out light,  it’s easier to vary the value and intensity of each color.

2- Less is more.
Begin by adding colors a little at a time. You can always apply more color later… but it’s very difficult to remove once it’s on.

3- Blend the edges of the colors together.
Doing this will make the colors flow together naturally, so they won’t look spotted or splotchy. Be careful, however, not to over blend!

4- Don’t worry if the tips or small parts of your leaf break off.
The truth about fall leaves is that they’re either drying up or already dead. Take a look at real leaves… you’ll notice that they’re all shriveled up, crumbly, torn, or even have holes in them. Leaves are not perfect. In fact, they’ll look more realistic if they have flaws.

5- Use many different colors of petal dust on each leaf.
Don’t be afraid to make extra leaves and experiment with your colors. You won’t know how they work unless you try them.

6- Use a lot of different brushes.
I use small paint brushes to apply the petal dust. For this tutorial, I used one brush for the yellows, one for the greens, one for the light reds and oranges, and one for the dark reds and burgundy. Plus I had one very tiny brush for only dark brown.

 

OK… let’s start with the yellow leaf.

I began by dusting a mid-tone yellow here and there, concentrating on the center of the leaf.

Then I randomly add light orange to a few other places on the leaf.
 
Next, I deepen the color by adding a mid-tone orange to the outside edges of the light orange spots.

Then I add a couple of different reds to the outside areas of the dark orange. The farther out from the center I go, the darker the colors become. Finally, I hit a few of the lighter spots with bright yellow. This helps add vibrancy to the leaf.

The next step is to add a just a touch of dark brown. Using the flat side of your tiny brush, stroke upward across the very outside edge of your leaf. This helps bring dimension and realism to it’s appearance. Finally, add just a hint of brown to the veins. Be careful not to go too dark, or the veins will look like you drew them in.

There’s a huge variety of colors you can make with a basic yellow leaf. Play around a little, and see what kind of colors you can come up with.

Next up… the red leaf.

I start by adding a reddish orange color to different parts of the leaf.

Next I brush on a mid-tone red to the remaining areas.

I deepen a few of the reds by adding an even darker red color.

 Finally, to make the dark reds look even richer… add burgundy to a few spots. You can also add some pink or light orange to brighten the lighter areas. Finish off by touching just the outside edge of your leaf with dark brown, and then lightly trace over the veins. (Do this the same way it was described above for the yellow leaf.)

Here’s an example of a variety of colors you can achieve by starting out with the same basic pink leaf. Try using different shades of orange, pink, red,  burgundy, and even a little dark green.

These fall leaves are a great way to practice your skills. Don’t be afraid to play around and use a variety of color combinations. You can even try adding blue or purple to your color scheme! If a leaf breaks… don’t worry, it doesn’t matter. You can still use it! The whole idea is to discover new ways to use color and to have fun. You might even be surprised at how artistic you can be!!!

unnamed

Judy Anderson-  Judy’s Cakes

I was an art major in college, so my art background has been very helpful in developing my cake designs. Cake decorating has blended my love for art and baking together into one! I began decorating cakes in 2008. I’m self taught and specialize in making gum paste flowers. Several of my cakes have been published in Cake Central Magazine, and I won honorable mention in their “Wedding Cake of the Year” contest. I’m also an ongoing contributor to the Satin Ice Website.

 

 
 

 

 

 

NOLA Photography http://bentzphotography.com/

Autumn Themed Treats

September 6, 2015 by Sharon Zambito Leave a Comment

Hi ya’ll!!

Have you had enough of summer? I know I have. It’s hot as heck down here in the deep south.

Let’s dream about the upcoming Fall season. Here’s a round up of Autumn themed treats and recipes to help get us ready!

 

Chocolate-Caramel-Cupcakes-Sweetopia-590x885

 Chocolate Caramel Cupcakes from Sweetopia

 

 

Indian-Corn-Cookies-480x324

Indian Corn Cookies from Sweet SugarBelle

 

 

pumpkin-cake-pops-120-800x535

Pumpkin Cake Pops from The Pink Whisk

 

 

basket1a small

Autumn Basket Cake from SugarEd Productions

 

 

cat

Kitty Cat Pumpkin Cake from The Cake Girls

 

 

dark_gourd_cake_8

Chocolate Painted Cake from The Cake Blog

 

 

IMG_1076smallTurned

Slice of Pie Cookies from Cookie Crazy

 

 

easy-no-bake-pumpkin-patties

Pumpkin Patties from Mom On Timeout

I can almost smell the scent of pumpkin pie in the air. I hope these got you inspired for Fall baking.

Happy Caking!

Sharon

Hey Batta Batta Batta Swing!

September 5, 2015 by Sharon Z Leave a Comment

Hi sweet friends!

Since we are in the throws of summer, today let’s talk about America’s favorite past time: baseball….but in all sugar! Here’s some sweet baseball projects that will hopefully inspire you to create your own.

How about a 3D baseball glove all made of cake! So realistic it will knock the (baseball) socks off your guests! With just some easy carving and simple airbrushing, it’s a home run.

 

 

 

Final_top

Next we have a baseball cap cake so real looking it’s sure to fool people! Tip: Add your hometown colors and make it a game day treat

 

                             

                                  Hat078

                                 

 

 

Finally, this array of baseball themed sugar cookies is sure to be a crowd pleaser! Sweet butter cookies decorated with royal icing details, even down to the tiny stitching!

Try these next time you need a baseball themed treat and you’ll  hit a grand slam!

** Our school contributors did an amazing job putting together tutorials on these. Thanks to Charity Fent Cake Design, LilaLoa Cookies and Sandy Thompson.

Until next time, happy caking!

Sharon

www.sugaredproductions.com

3D Standing Letter… in Cake!

September 5, 2015 by Sharon Zambito 1 Comment

Hello everyone!

I’m bringing back an older post from the archives due to it’s high popularity. A  fun project I made for my son’s graduation last year. See how I made it:

I was very pressed for time in getting it done, as well as preparing for the big party we threw for him, so this is not a high quality professional photo tutorial by any means.

It is more of an explanation of how I created the cake with a few craptastic photos that I took added in. This in no way represents the quality of tutorials I deliver in my online cake decorating school, LOL.

JWATER

 

The method that I used would not apply to every letter of the alphabet, but hopefully you will be able to take away some techniques from this tutorial that you can apply to other cakes. So here we go!

 

 (click to enlarge:)

Jason cake FINAL

 

The diagram above basically shows how the cake was constructed. The very bottom portion was Styrofoam cut from a 2 inch thick sheet cake dummy. Because the bottom of the letter has those cut angles on each side, I wanted to be sure that the base was strong enough to support the weight of the tall side of the J. I put a piece of regular cake cardboard on top of the Styrofoam for food safety reasons. Then I built the cake above that. This cake was about 17 inches tall, and after it was ganached and covered in modeling chocolate it was about 3 inches deep, (front to back). So it was basically a very tall and skinny cake. (caps and I would say it served 15 – 20).

I baked 2 inch high dense chocolate cakes in two pans: a 9 x 13 and a 12 x 18. I overfilled the pans so the cakes would bake over the top, so that when I leveled the cakes they would be as close to 2 inches tall as possible. I then cut pieces from those sheet cakes as I built the cake.

I used ¼ inch foam core to support the “tiers” of the cake. I did not want to go any higher than 6 inches of cake without internal support. I used bubble tea straws for support as indicated in the diagram above.

NOTE: I built the cake while it was actually lying flat on its back on a big board. Then I ganached it, partially covered it in modeling chocolate. And not until then did I stand it up, secure to the base board and finish it. You will see more of this process in the photos that follow.

 

IMG_4272

I made a paper template in the actual size I wanted the finished cake to be. (photo above). I then used this as a guide to to make the foamcore ganache templates, and also used this as a guide to build the cake.

 

 

IMG_4275

The photo above shows the section of Styrofoam cut out for the bottom of the cake. IMPORTANT: the size of this Styrofoam base is about a1/4 -1/2 inch smaller all the way around than the paper template itself.

The reason for that is that there has to be enough room around the cake, once built, to apply a thick layer of ganache. If you cut this Styrofoam piece exactly the same size as the template, and build the rest of the cake to the exact measurements of your paper template, you will have no room for ganache later when you use the cardboard templates.

 

 

IMG_4277

Above you see two templates made from one quarter inch foam core. These were my ganache boards. These were covered in press and seal plastic wrap, and used as the guide for the bench scraper to ganache the cake after it was built.

 

This next portion I am going to explain, I do not have process photos of:

I built the cake lying flat on the bottom foamcore template. I had the entire thing lying on the larger foamcore board (that you see in the photo below). Once the cake was all “stacked” and built, I then put a layer of ganache on the entire top surface of the cake. While the ganache was still very soft, I put the top foamcore template (covered in press and seal) on it and pressed firmly down. I used a level while pressing down on the top template to get it as level as possible. I then left it alone for a while so the ganache would firm up. Then I took a larger foamcore board and put it on top of the entire cake and flipped the entire project over. I removed the previously bottom, but now on top, foamcore template. Repeated the process of applying a layer of ganache, putting the (press and seal covered) template board back on, pressing firmly and getting it level. I left that to set up until firm.

 

 

10338808_10202926199169361_863531217_n

Then I ganached the sides of the cake and used the edges of the two templates on the top and bottom of the cake to guide my bench scraper, to give me the sharp outline of the letter. (We have instructional videos in our online school on making spreadable ganache, as well as using two template boards like this to create a perfect shell.)

I put a very thick layer of ganache on all sides of the cake, because I wanted it to be super stable once I stood it up. I wasn’t sure how the cake was going to react to standing up straight, so I went really heavy with the coating of ganache. (You can see here why it is important that the Styrofoam base and the entire cake once built, was smaller than the actual template boards. It left space for ganache to be applied around the outer perimeter of the cake.)

Remember that the top and bottom templates are covered in press and seal plastic wrap. The smooth sides of the plastic wrapped templates are against the ganache. Once the whole cake was covered in ganache, (as you  see in the photo above), I left it overnight to totally set up. The next day, the templates popped right off and I repaired any divots in the surface of the ganache with some fresh ganache and let that set up totally before starting to cover the cake.

Next came the covering of the cake. I decided to use modeling chocolate so that I would have more workability time and be able to blend seams and such better than if I had used fondant. In retrospect, I’m not sure I would do that again. The modeling chocolate showed a lot of blemishes and was rather “delicate”. I wonder if I could have gotten a cleaner looking surface using fondant with tylose. (I realize that these photos do not show the imperfections in the surface of the cake, but there were many.)

 

 

10309564_10202938189429110_7344175358695697366_n (2)

Back to the covering of the cake: I first covered the sides of the letter. I rolled out strips of modeling chocolate and wrapped them around the sides of the cake. I did not cover the whole perimeter of the cake in one strip of modeling chocolate. I did it in sections and placed the seams in the inside corners of the letter as indicated in the photo above. Next, I covered the top surface with modeling chocolate, trimmed it, and blended the seems joining the side strips to the top piece with my finger.

Note: notice in the photo above that I did not cover the Styrofoam at the base of the cake. I did not want to stand the cake up onto modeling chocolate, because the weight of the cake would have caused it to squoosh out the bottom and not given a clean look.

Then it was time to stand the cake up. I slid the cake a bit so that the bottom edge of the Styrofoam was even with the bottom of the rectangular cardboard you see in the picture above. Then I put my hand under that cardboard and used that to stand the cake straight up onto the wood grain fondant covered baseboard. I put some melted white chocolate on the cake board where the bottom of the J would be standing on it.

 

 

phorrrrrto (2)

Here is the back of the letter, right after the cake was stood up onto the board. Two wooden dowels were then driven through the cake and down into the baseboard as indicated above. I decided not to put a long wooden dowel down the tall side of the J because I was not traveling with this cake. If I were going to have to bring it to another venue, I would recommend doweling that side too. That being said, the cake was pretty stable once it was all assembled. I think the ginormous amount of ganache surrounding the cake made it very stable.

To cover the back of the cake: I rolled out modeling chocolate onto a piece of foam core, popped that into the freezer for about 10 min., then cut out the letter shape using my paper template. I popped that back into the freezer for another 7 min. or so to get it super firm. I used shortening, applied liberally, (as you can see in the photo above), as the glue to hold the back panel on. The back panel was very firm from being in the freezer, so I just stood it up and attached it to the back of the cake, being careful not to put too much pressure onto the precariously standing cake. I then used my fingers to smooth the seam where the back panel and the side strips of modeling chocolate met.

 

 

phxsdsdcsdoto (2)

Here is a photo of the cake after it is standing up and doweled into the baseboard. The holes on the top of the cake created from the wooden dowels were plugged with little pieces of modeling chocolate and blended in as well as possible. (However, they were visible.)

NOTE: I wanted the front of the cake to have some dimension and have that “collegiate font” look. So I actually created another panel with red modeling chocolate in the shape of the J, but made it a bit smaller then the front of the cake. I applied that to the front of the cake, then I outlined that with black fondant using the semicircle disc of my clay gun.

NOTE: the woodgrain fondant board was made by putting fondant onto a cake drum. I scored it to create planks, used a wood grain impression mat, and painted it with airbrush color diluted with vodka. Once that was dry, I dusted it with brown petal dusts to give it more dimension. Glued a 5/8 inch black ribbon around the side of the board. (We have video tutorials on woodgrain boards as well in our online school. Shameless plug #2, LOL)

 

 

DSC_7291 (B0830132xBC09D)-001

This photo shows the (broken) tassel laying on the board after we cut the cake. The tassel was made using a clay gun. I built it on an 18 gauge wire in the shape of an upside down L. That allowed me to insert the wire into the front of the cake, to give the illusion that the tassel was actually dangling in front of the cake. ( The wire was coated in white chocolate before being inserted into the cake.)

The bulldog was simply an edible image applied to a piece of fondant, and allowed to dry to create a plaque.

 

Now to cutting and serving:

 

DSC_7264 (B0830118xBC09D)-001

The first piece was cut where indicated.

 

 

DSC_7270 (B0830121xBC09D)-001

Then cut horizontally right along the top of the ¼ foamcore board that was holding up the top portion of the cake.

 

 

DSC_7274 (B0830124xBC09D)a

Continued to serve the top portion.

 

 

DSC_7285 (B0830129xBC09D) (2)

Then after the top foam core support board was removed, I just cut across to create pieces from the tall side of the cake. You can see the wooden dowel sticking out on the shorter side. All the cake has been served on that shorter side and right under that little bit of brown is the Styrofoam.

 

 

DSC_7286 (B0830130xBC09D) (2)

(I call this an action shot. I was moving so fast, the camera couldn’t keep up with me!) Terribly blurry picture, but you can see me removing a bubble tea straw as I came across it while serving.

 

 

DSC_7285 (B0830129xBC09D)-001

Cake to ganache ratio is ridiculous. I did have emergency syringes of insulin on standby.

 

 

DSC_7276 (B0830126xBC09D) (2)

And in case that wasn’t enough sugar, I served it with whipped cream and caramel sauce 🙂 I had 911 on speed dial.

 

 

DSC_7291 (B0830132xBC09D)-002

If you look close enough, you can see the patch on the top of the modeling chocolate where the other wooden dowel was inserted. They were  visible and it did bug me LOL. The way to avoid that would have been to stand up the cake and dowel it to the baseboard before any modeling chocolate was applied. But I did not want to cover the entire cake with modeling chocolate in the standing position, so I chose the lesser of two evils. (But the patches still bugged me, LOL)

_____________________________________________________________

And so that is it! I hope that this gave you enough information to help you to try to create your own tall, skinny standing cake.

 

Check out my online cake decorating school!

 $5 for 30 days of full membership. Use coupon code OFF50 

 

AD

 

www.sugaredproductions.com

Happy Caking!

Sharon
 

 
 

 

 

 

NOLA Photography http://bentzphotography.com/

New Easter Toppers Book by Naomi Hubert

March 15, 2015 by Sharon Zambito Leave a Comment

 IT’S HERE!

Our Sweet friend, Naomi Hubert of  Tea Party Cakes, has a new book!!  We’re so excited and it’s just in time for Easter!

The newest book from The Cake & Bake Academy is now out ready for Easter and I am so incredibly excited because our dear friend and contributor to our online school, Naomi, has step by step projects in the book.

 

Easter toppers book

I can personally assure you that this book is wonderful,
and all of the tutorials are top notch.

GREAT Spring and Easter projects.

 

The book is available in paperback on Amazon or if you can’t wait and want an instant copy you can order a pdf ebook here:

http://www.kyle-craig.com/buypdf.html

I hope you all love the book!

Congratulations, Naomi!!  We love the book too! 🙂 (and you!)

 

 

 

Easy Mardi Gras Masks by Lisa Bugeja

February 13, 2015 by Sharon Zambito 3 Comments

Hey everyone!  It’s almost that time of the year here again in the Big Easy!  Our guest blogger today is Lisa Bugeja of Flour Confections, and she’s here to share a quick and easy tutorial on Mardi Gras mask cupcake toppers.  Take it away Lisa!

 

IMG_7932

 

 

1

Supplies required:

Piping gel
Gumpaste (Confectioners Choice)
various Edible glitters (green, purple, gold and optional rainbow)
Mask cutter
Silpat mat
Flexible silicone container
Parchment paper
paintbrush
Isomalt
Airbrush color if needing to colour your own isomalt (Americolor)
Saran Wrap

 

 3

Roll out white gumpaste to a thin consistency (#2 on pasta machine). Cut out masks using cutter.

 

4

Place masks on silpat mat while you prepare isomalt.

 

 

5

Following manufacturers instructions, place pre-coloured isomalt nibs in silicone container and melt in microwave. CAUTION HOT! DO NOT TOUCH

 

 

6

 

 

8

9

When fully melted, carefully pour isomalt into eye cavities – be careful not to overfill. Let cool until hard and ok to touch.

 

 

10

Once cooled, gently bend gumpaste mask to give shape and place ball of plastic wrap in behind to help maintain shape while gumpaste dries.

 

 

12

13

When masks are dry, using a paintbrush, apply piping gel to sections of mask where you want to adhere the edible glitter.

 

 

14

17

18

In order to do tri-colour effect, paint each section separately and apply glitter immediately to painted areas BEFORE moving on to another colour.

 

 

IMG_7934

Once complete, place masks on top of iced cupcakes & enjoy!

 

*** Note: Isomalt will dull if placed in refrigerator or in high humidity – best to add to cupcakes just before serving.

 

Thank you Lisa!  These are so cute!

lisa

Lisa Bugeja is the award winning artist & creative force behind Flour Confections Inc. & Baked and Beloved in  Toronto, Ontario. Her work has been featured in numerous publications such as Brides magazine, Toronto Life,    Wedluxe Magazine, American Cake Decorating, Bakers Journal, People.com to name a few.  She has also been seen  on CTV’s Canada AM; and as assistant to Ashlee Perkins on Food Network Challenge, and assistant to Matthew  Somers on their winning episode of Cake Walk.

————————————————————————-

 

Pilgrim Pumpkin Mini Cake

November 9, 2014 by Sharon Zambito Leave a Comment

Hello Sugar Friends!
We are re-posting this cute guy from the archives…… lots of readers have been asking for him, so here we go!
–
–
–
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.
——————————

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!

Happy caking!
Sharon
www.sugaredproductions.com

—————————————————————————————

Join SugarEd Productions Online School for only $1!

Use coupon code ONE

Desktop45

Join Now

_________________________________

 

 
 

 

 

 

NOLA Photography http://bentzphotography.com/

Cake Lace with Wayne Steinkopf

October 28, 2014 by Sharon Zambito 2 Comments

Hi Sugar Friends!
Cake Lace is a new product taking the cake decorating world by storm. It’s an edible and flexible lace that has so many applications; to infinity and beyond! I have had a lot of members ask me for tutorials on this, but my  friend Wayne Steinkopf of Swank Cake Design  has beat me to it! He has two great videos that show you how to use Cake Lace in a couple of different applications. Enjoy!
swank1
Cake Lace Video 
swank2
Fantasy Flowers with Cake Lace Video
SHOP FOR CAKE LACE HERE

3D Baseball Glove Cake

September 4, 2014 by Sharon Zambito Leave a Comment

It’s baseball season! Perfect occasion for a tutorial. Today we have a guest blogger Sandy Thompson to share with us her super cute baseball glove cake!

 

Final_front

 

Materials needed:

(2) 9×13” cakes 2” tall

Foam Core Board for cake base

Cake board for final cake display (Tutorial has a 16” round base)

Ivory or White fondant and small amount of Black fondant

Buttercream (White and Black)

Airbrush machine

Airbrush colors: Yellow, Orange, Ivory

Palette knife

Xacto knife or scalpel

Veining tool

Stitching tool

Clay gun

Gold luster dust

Clear alcohol or lemon extract to mix with luster dust

Paintbrushes (one for painting with luster dust and one for water to glue fondant pieces)

Small amount of water for gluing fondant pieces together

Carving knife (I use a steak knife)

Round circle cutter (1 ½ inches…I used the end of a big icing tip)

Piping tips: 1, 2 3

Turntable for airbrushing

Transparency or acetate paper

Dowels

Modeling chocolate or Rice Crispy Treats

Red nontoxic marker

 

Step_1_templates

Step 1 – Using (1) ½” thick Foam Core Board or (2) ¼” thick Foam Core Board glued together draw two templates.  Use the “back” of the glove to draw your first template and the “top” of the glove to draw your second template.
 

Step_2_Bevel_Template

Step_2_Bevel_Template_v2

Step 2 – Bevel the sides of your templates – this will give the glove a “rounded” appearance on the side.

 

 

Step_3_Carve_Cake

Step 3 – NOTE: Anytime you carve a cake, it should be very firm.  Either refrigerated overnight or in the freezer for an hour or so.  Position one of your 9×13 cakes face down, then lay your “back” template face down on the cake…now you’re ready to start carving along the outside edge.  I like to carve an inch or so away from my template…that way if I make a mistake it doesn’t cause any issues.  Once you’re done carving, then you can turn your cake right side up.

 

 

Step_4_Carve_bottom_V2
Step 4 – Position your knife at an angle so it lines up with the angle of your Foam Core Board and begin beveling the edge of your cake.

 

 

 

Step_5_Carve_top

Step 5 – For the top of the cake, position your knife once again at an angle to smooth out the fine lines.  We’re going for a rounded look along the top.
 

Step_6_Carve_notches

Step 6 – Making small cuts at first, carve a notch along each “finger”.  Since you’ll be adding icing and fondant later, you’ll want to make the notches more pronounced during this step.  At this point if your cake looks like an oversized “Big Foot” impression, you’re doing the right thing!

 

 

Step_7_Carve_side-middle

Side_view_of_step_7

Step 7 – On the left side of the cake, cut an angled slice off the top, down towards the side of the cake.  This will allow you to place the other 9×13 cake on top at an angle.  (See side view of Step 7 for a visual)

 

 

Step_8_Ice_cake

Step 8 – Ice the cake.  Icing a curved cake can be tricky so see the next step for a helpful hint.

 

 

Step_9_Using_transparent_sheet

Step 9 – Using transparency paper (also known as Acetate paper), cut a 3” square piece, then round the corners – you don’t want any sharp edges.  Cup the paper in your hand as shown in the picture and gently smooth your icing.  Be sure to wipe the paper after each smoothing…if you get icing build up on the paper, it will end up removing the frosting from the cake.

 

 

Step_10_roll_out_fondant

Step 10 – Note: Before rolling out your fondant, add about a teaspoon of food grade glycerin for every 2 lbs of fondant.  This will keep the fondant more pliable and give you more time to work.  Roll out white or ivory fondant in a rectangular shape.

 

 

Step_11_covered_cake

Step 11 – Taking your time, smooth out your fondant and using your palette knife or other tools, tuck the fondant along the Foam Core Board.  If you happen to get a little “elephant skin” that totally works for this cake…it is after all a well-used leather glove so it only adds character.

 

 

Step_12_stitch_tool

Step 12 – Using your stitching tool, make stitch marks along the entire edits of the cake and in between the fingers.

 

 

A quick note about airbrushing…..when it comes to airbrushing there are a few things to keep in mind:

  • Airbrush colors are transparent.  Why does that matter? This means you can “layer” colors and achieve a very realistic effect.
  • This also means you can always add more color to achieve a dark color but you can never start with a dark color and go all the way back to a white color.
  • Whatever colors you use for your project, you’ll want to start with the lightest color first working your way to the darkest color last.
  • You’ll always want to test your colors before you use them.  Sometimes a color may ‘sound” right but after your spray it, it looks different than you imagine.  For example, for this piece the glove is a brownish color but to achieve the look, I actually went with Ivory rather than Brown.

 

 

Step_13_airbrush_yellow

Step 13 – Airbrushing fun starts now!  This may sound crazy, but we’re going to start with a Yellow airbrush color.  It may take several passes to achieve an allover yellow so take your time.  You may even need to let the cake sit for a few minutes for the color to dry.

 

 

Step_14_airbrush_orange

Step 14 – Next, spray a little Orange.  It won’t take much…just a light layer over the entire cake…on the edges that would normally have “wear and tear”, go even lighter in those places and darker in the creases and stitching areas.

 

 

Step_15_airbrush_ivory

Step 15 – Now for your final coat on the bottom cake, using Ivory spray the entire cake until you achieve the desired color.  Be sure to spray a little heavier along the stitching, crevices and the very bottom of the cake.  You cake should now look like a giant ‘Bear claw” you get at the donut store.

 

 

Step_16_dowels_ball

Step 16 – While your airbrushed cake is drying, you can create your “baseball”.  I used Modeling Chocolate but you can also use Rice Krispy Treats.  Either way, shape your “baseball” then cut a slice off the top and the bottom so it will rest correctly in your glove.  The bigger the ball, the wider the opening of your glove will be.  Set your ball in place so you can mark where a dowel needs to be place.  You’ll also want to dowel the left side of the glove so your top layer will be supported.

 

 

For the top layer of cake, just follow the exact same steps above (Steps 2-9).

 

Step_17_top_cake_added

Step 17 – Before placing the top layer of cake on the bottom cake, remove your baseball (we’ll add it back later).

 

 

Step_18_drape_fondant

Step 18 – Roll out more fondant in a rectangular shape and drape it over the top cake.  Be sure the fondant goes all the way down the back of the cake.  (This means you’ll have a double layer of fondant in the back)

 

 

Step_19_add_lines

Step 19 – Using your tools, tuck the fondant under the top cake (you can use a little shortening on your board or the back of the fondant to make it stick).  At either end, fold the fondant so the edge has a nice appearance.  Then make your lines on the fondant (based on your glove design).

 

 

Step_20_webbing

Step 20 – To make the “webbing” of the glove, roll out more fondant and cut 1/4” strips.  Then interlace the strips as shown.

 

 

Step_21_webbing_edge

 

Step_21_webbing_edge_v2

Step 21 – Make the “facing” that goes slightly over and around the webbing.  (It will look like an oversize pocket).  Then cut out the center of the “pocket”.

 

 

Step_22_webbing_applied_airbrushed

Step 22 – First place the “webbing” on the cake, then lay the “facing” over it.  Finally, airbrush your top layer of cake just as you did in Steps 13-15.  If you airbrush a little on the bottom layer, no problem.  To make the stitching and webbing really stand out, be sure to go a little darker in those areas.

 

 

Step_23_insert_ball

Step 23 – Now CAREFULLY add your baseball back in (my baseball is small so the glove opening isn’t very big.  If you go with a bigger baseball, you may want to color the bottom of the board holding your top layer.  In other words, you wouldn’t want someone to see the white board).

 

 

Step_24_add_trim

Step 24 – As great as your cake is already looking at this point, now the real fun starts…adding all the details!  Using your clay gun and the 2nd to largest round disc, make the round “roping” that goes on the “glove”.  Next, using the smallest rectangular disc, make the “laces”.  Use your pictures or real glove to guide the placement.

 

 

Step_25_more_trim

Step 25 – Add more “lacing” along the top and use your veining tool to add “sew” marks.

 

 

Step_26_lace_knot

Step 26 – Still using your rectangular disc, make a knot in the fondant strip and attach to the cake.

 

 

Step_27_webbing

Step 27 – Work your way around the cake to add all the details.

 

 

Step_28_glove_top_laces

Step 28 – More details….feel free to use your veining tool to make indentations at the end of the laces.

 

 

Step_29_more_details

Step 29 – The glove I based my design on had black “grommets” on some of the “laces”.  I used fondant but you can also use black icing.

 

 

Step_30_final_fondant_details

Step 30 – Final fondant details…don’t forget your red logo circle, make your red stitching lines on your baseball and paint the gold buckle for the back strap.  For small items like the red logo circle it’s hard to use a stitching wheel, instead use a toothpick.

 

 

Final

Final cake – Using white buttercream and Tip #2 or 3, add the “R” logo to the red circle.  Then using black buttercream and Tip #1 or 2, add the writing to the cake….this would be a great place to write a message to your customer as well.

 

Thank you Sandy!

 What a great cake! If you guys make one I would love to see it!

 

Sharon,
SugarEd Productions

 

 ————————————————————————————————————

 1452450_10151914164635999_1498578573_n

 

Join SugarEd Productions Online School

Use Coupon Code 3MONTH
for one month membership for $3

 

 
 

 

 

 

NOLA Photography http://bentzphotography.com/

Grazioso Cake by Leyda Vakarelov

July 21, 2014 by Sharon Zambito 3 Comments

Hello everyone!  Today we have a guest blogger!  Leyda Vakarelov from Custom Cakes Atelier shares her gorgeous Grazioso cake!

 

Grazioso Cake-1

Isn’t it stunning?

Leyda will share her technique on making this cake with Marvelous Molds’ new onlays, and a stenciled “sheet music” that encases the middle tier!  Take it away, Leyda!

 

Figure-1-600x480

Below are most of the tools that I used throughout this project. In this photo you will see the two colors of the fondant/gum paste mixture that I used. I advise you not to use pure fondant with these onlays. Fondant can be a bit sticky and this will prevent it from dislodging nicely from the onlays. Use a 50/50 mixture of fondant and gum paste to give the fondant some stability.

*Please note that when I work with the onlay molds and I say “fondant”, I really mean the 50/50 fondant/gum-paste mixture.

If you are new to Silicone Onlays™ you can watch the free master class video here.

Fleur de Lis Pattern Silicone Onlay™
Bird with Blossoms Silicone Onlay™
Rise Silicone Onlay™
cornstarch
black royal icing
edible glue (3 parts corn syrup to one-part water)
purple music sheet mesh stencil
Pasta Rolling Machine
pizza wheel
large dusting brush
small paint brush
wax paper
scissors
food safe blade
food safe pins
small roller
small spatula
rubber scraper
extruder
wooden skewers

Figure-2-600x480

I pre-made these fleur-de-lis with a single onlay (you will see the onlay later on), and then I airbrushed them in gold. These can be done a few days ahead.

 

SECOND TIER:

second-tier-600x450

This is an 8’’ by 6” double cake tier covered with fondant. Here I used the Bird with Blossoms, and Rise Onlays.

 

 

 Figure-31-600x398

I began by dusting generously the entire onlay with cornstarch. Then, I removed most of it by shaking off the onlay. You just need a thin layer of cornstarch to prevent the fondant from sticking. It is crucial not to rush this step if the onlay is new. The fondant will stick less to the onlay after using it several times.

 

 

Figure-41-600x399

The fondant needs to be thinned down before laying it on the onlay. I used a pasta roller to get it very thin consistently throughout. But first, I used a rolling pin to thin it enough to get it through the lowest setting of my pasta roller.

 

 

 Figure-5-600x399

I started with setting 0 and past the fondant through to level 5. The fondant needs to be thick enough so that it is at the same level as the edges of the onlay once it is pressed down. It shouldn’t be below the edges, because otherwise it will not be high enough to touch the surface of the cake to stick to it.

 

 Figure-6-600x398

I took the sheet of fondant and carefully laid it on the onlay. First, using my fingers, I gently pressed on it throughout the surface to secure the fondant to the onlay.

 

 

 Figure-7-600x400

With a small rolling pin, I gently rolled on top of the fondant. I rolled through the entire onlay working on sections at a time. Don’t go from one end to the other in one shot. Take your time to work the fondant in every single grove in sections.

 

 

 Figure-81-600x400

I removed the outer excess fondant once it cut through the edges of the onlay, and then I continued rolling the rest.

 

 

 Figure-91-600x400

Once all fondant has been worked in to the same level of the onlay, then you can start removing elements of the design if you desire. A good way to know that you have rolled enough is when you can see and feel all of the teeth of the design. Here I am removing some strips and I will replace them with new ones.

 

 

 Figure-101-600x400

For accent purposes in my design, I am replacing some strips with some gold ones that I prepared and airbrushed ahead of time using the same onlay. Right after I replaced these strips, I brushed the entire surface of the onlay with the glue solution and then I adhered the entire onlay onto the cake. I will show this step on a later photo.

 

 

 Figure-111-480x600

On this tier, I used two different onlays: The one with the stripes and the one with the bird on the branch. I created this template and I placed it on the cake with pins to save the space for the bird onlay, and to also use it as a guide for cutting the stripes that will surround the bird. You will see this on the other photos.

 

 

Figure-12-479x600

Here I am laying the stripes that will surround the entire tier. This cake is 8’’ tall. So, two applications upwards of the onlay are required to reach the full height of the cake. Once you apply the first set of stripes, it is important to match up the second application lengthwise as close as possible with the first. In order to be accurate, I placed a pin that marked the end of the onlay during the first application. You can see this pin on the right side of the photo.

 

Figure-13-450x600

With a sharp blade and the template as a guide, I cut the strips on both sides into perfect curves.

 

 

Figure-14-479x600

With a straight edge and a sharp blade, I cut the strips on the back to fit nicely. Note that since the cake is covered in fondant and this adds thickness to the surface of the cake, it will almost always be necessary to make your own adjustments at the end. If things do not match up nicely, you can make this the back of your cake.

 

 

 Figure-15-600x399

Here I am working with the bird onlay. I followed all of the earlier steps as with the stripes onlay. I am removing excess fondant and I am just leaving the shape of the design. It is important to roll the fondant carefully into the onlays that have more intricate detail so that you don’t distort your design when you are removing the excess.

 

 

 Figure-16-600x399

 If you look at the bird, you will see that I removed some segments of fondant to create more interest. This of course, is optional!

 

 

 Figure-17-479x600

In order to place the onlay on the cake at the proper height, I used a strip of wax paper as a guide. I pre-cut this strip to my desired height (5 cm.) and I adhered it to the cake with shortening (not with glue). I also placed a mark on the side of the onlay and on the wax paper strip to keep everything centered.

 

 

Figure-18-480x600

You can see the final image on the cake. If it is a bit shiny where you had the wax paper strip, you can gently wipe the area with dry paper towel, and then you can mildly buffer it up with cornstarch.

 

 FIRST (BOTTOM) TIER:

bottom-tier-600x450

This is a 16” by 4” cake covered in fondant. Here I used the Fleur de Lis, and the Fleur de Lis Medallion onlays.

 

 

Figure-19-600x398

With this tier I wanted to add more interest to my onlay design by “printing” musical notes onto my fondant before laying it on the onlay. First, I rolled the fondant as before on the pasta roller through setting 5. Second, I used the sheet music mesh stencil to print the notes onto the fondant with black royal icing. The consistency of the icing should be thin, but still of piping consistency.

 

 

Figure-201-600x398

First, I applied the icing generously with a small spatula, and then I scraped most of it with a small rubber scraper.

 

 

Figure-211-600x399

I removed the mesh stencil gently, and then with a medium pizza cutter I removed the messy edges.

 

 

 Figure-22-600x399

You can see the clean image on the fondant. The onlay is already dusted lightly, but thoroughly with cornstarch.

 

 

Figure-23-600x399

As I stated earlier, press the fondant onto the onlay with your hands first and then use a small rolling pin to work it all the way in. Make sure to do this all around the onlay.

 

 

 Figure-24-600x398

After rolling everything nicely in the silicone onlay, I applied the glue all around.

 

 

 Figure-25-600x398

After applying the glue, I removed parts of the design that I did not want. You can also apply the glue after you remove these parts out, but I find it easier to remove fondant once the glue has been applied even though you end up with some sticky fingers!

 

 

 Figure-26-600x399

Here I am just doing some final touch ups before adhering the onlay onto the cake.

 

 

Figure-27-600x399

I am replacing one of the large fleur-de-lis with a pre-made gold fleur-de-lis. Again, this step is optional! If you do this step, remember to apply glue to this new fleur-de-lis too. If it is a bit stiff, microwave it for 15-20 seconds to make it a bit bendy.

 

 

Figure-28-600x398

This bottom tier is 4’’ tall like the height of the onlay. Notice how the bottom of the onlay has to be in direct contact with the table.

 

 

Figure-29-600x399

Note how the wavy edge of the side of the onlay fits nicely around the fleur-de-lis that is already on the cake. It is important to do this alignment carefully so that you do not end up with obvious gaps from one application to the next. Practice on a different surface before you do this on the cake. You can use the little openings on the onlay to guide you with this alignment. Before you remove the onlay, with your fingers press all around the surface of the onlay to force every piece of fondant to adhere to the cake.

 

 

Figure-30-600x399

Slowly take one end of the onlay and start removing it from the surface of the cake. Again, try not to rush this step and watch what is happening with the design the whole time. I found it helpful to exert some pressure on the onlay with my left hand as I remove it with the other hand. By doing this you are securing the covered part of the design to stay in place.

THIRD (UPPER) TIER:

Grazioso-Cake-8-600x398

This is a 6” by 4” cake covered with fondant. Here I used the Fleur de-Lis Medallion onlay.

 

 

 Figure-311-600x399

I used this single onlay to make the gold fleur-de-lis.

 

 

Figure-321-600x399

I also used the single onlay to attach the fleur-de-lis properly on the cake. If the fleur-de-lis tends to dislodge from the onlay as you lift it up, dab a little bit of shortening on it just to help it stay in.

 

 

Figure-331-600x399

After pressing the onlay for a bit on the cake, the fleur-de-lis adhered perfectly.

 

FINAL TOUCH-UPS:

 Figure-34-567x600

Here you can see the designs and minor alterations on the back of the bottom and middle tiers.

 

 

 Figure-351-567x600

I extruded a thin fondant string to close the gap of the second tier. I did the same thing with the small upper tier with its respective color.

 

SHEET-MUSIC WRAP:

Figure-361-600x399

I created gum paste sheets (9” by 6”) with the pasta roller, up to setting 5. I printed the same notes design with the mesh stencil (surrounded with paper to prevent leaking). Then, I frilled all of the music sheets that will embrace the second tier. I chose gum paste (colored off-white) so that the strip they will make stays in place with very little support.

 

 Figure-37-600x480

All the sheets were prepared just like this one. Note that I cut the sheets into trapezoids before frilling.

 

 

 Figure-38-600x248

The sheets were joined together with glue to form a long arch that will then fold into a cone on the cake.

Figure-39-480x600

I placed some supports to hold the cone formed by the arch until it dried completely overnight.

 

 Grazioso Cake-4

 Flawless!

———————————————————————————-

Leyda Vakarelov is the owner of Custom Cakes Atelier, located in Chapel Hill, NC. This small cake atelier specializes in unique artistic cake design with strong emphasis on artistic composition and detailed work.

 — Leyda’s website

 — Facebook page

 

————————————————————————————————————

 1452450_10151914164635999_1498578573_n

Join SugarEd Productions Online School

Use Coupon Code OFF50 for one month membership for $5

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • …
  • 10
  • Next Page »

Sharon Zambito

Sharon Zambito

An RN turned SAHM turned cake maniac. Owner of SugarEd Productions Online School. Join me for some caking, baking, and all around sweet fun :)

Follow me..

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Pinterest

  • Autumn House Two Trees Machine Embroidery Design – Blasto Stitch
    Autumn House Two Trees Machine Embroidery Design – Blasto Stitch
  • Embroider  Sew :: Jelly Roll Purses - Embroidery Garden In the Hoop Machine Embroidery Designs
    Embroider Sew :: Jelly Roll Purses - Embroidery Garden In the Hoop Machine Embroidery Designs
  • (1) How to QUICKLY & SAFELY remove acrylic, gel, and dip powder polish | BAGGY METHOD - SO EASY! - YouTube
    (1) How to QUICKLY & SAFELY remove acrylic, gel, and dip powder polish | BAGGY METHOD - SO EASY! - YouTube
  • (1) Bouffant Surgical Cap - YouTube
    (1) Bouffant Surgical Cap - YouTube
Follow Me on Pinterest

Follow Me on Instagram

Instagram requires authorization to view a user profile. Use autorized account in widget settings

Recent Posts

  • Egg Safety Basics
  • Stable Mabel Support System Sale
  • Guest Post : 4 Vegan Cake Recipes No One Should Miss Out On!

Popular Posts

  • Ways To Make Your Cake Fluffy And Moist
  • How To Stencil on Cookies with Royal Icing
  • Doctored Cake Mix Recipes
  • Transferring an Image Without a Projector
  • All About Buttercream!
  • How to Fix Broken Ganache
  • Edible vs Non Toxic Gold Dusts

Categories

Search

Archives

Copyright © 2025 · Sharon Zambito and SugarEd Productions,LLC

Copyright © 2025 · Evangeline Theme on Genesis Framework · WordPress · Log in