Easter Nest Cake

Cute Easter Cupcakes

Chocolate Eggs

Spring Flower Cake Pops

Easter Cookies

Spring Bonnets

Little Lamb Easter Cake

Hopefully these inspire you! Happy Baking!!!

Sharon

The post Spring Tutorial Roundup appeared first on Sugared Productions Blog.

Strawberry Cupcakes

Perfectly Pink Popcorn

Vintage Valentines Cookies

Valentines Day Cupcakes

Valentine’s Day Cake

Valentines Cupcake Cake

Chocolate Dessert Cups

Happy Valentines!

Sharon

The post Valentines Day Round up! appeared first on Sugared Productions Blog.

Thankfully,  this technique is quite fast and easy. Here is a short list of things you’ll need to cover a cake in rustic horizontal lines:

• Chilled, stacked, filled and crumb coated cake – I like it chilled so there is no chance of the cake moving around at all while I’m finishing it. I also use swiss meringue buttercream to frost all of my cakes.
• A turntable
• Batch of buttercream
• Offset spatula
• Tapered offset spatula

Place your prepared cake on the turntable.

Using your offset spatula, apply a layer of buttercream to the top and sides of the cake. I left the top of the cake completely flat instead of adding any sort of texture. If you choose to do that, make sure to spend the extra time to make the top of your cake smooth and even.

The entire cake should now be roughly butter creamed with at least 1/4 inch of buttercream.

Grab your tapered offset spatula. I like to start at the bottom, though there probably is no reason at all why you shouldn’t be able to do the same technique from the top. I hold the tapered off set spatula almost flat against the cake, you don’t want to be gouging the cake as you rotate the turntable just leaving a slight indentation around the sides of the cake.

Gently rotate the turntable while keeping the tip against the sides of the cake. When you seem to be accumulating some buttercream build up, scrape off the excess buttercream from your spatula back into your buttercream bowl and place the tapered spatula right back where you left off. As I rotate I slowly begin to move my spatula up to create the next line around the cake. Keep rotating and moving your tapered offset spatula up the sides of the cake till you reach the top. Once I reach the top of the cake, I come back and “fix” any areas that don’t quite match up to the other areas of the cake.

But thats it really! Just a whole lot of spinning while indenting.

Remember that it doesn’t have to be perfect. That’s the beauty of a rustic design. Embrace your occasional glob of buttercream, your line that goes askew when the phone rings and startles you, and the large bump over a chunk of strawberry in your buttercream! These “imperfections” give your cake character.

If you have multiple tiers to do, just stack them up after completing the buttercream and allowing the tiers to chill a bit in the fridge. Super simple, super quick and super rustic!
As always, if you all have questions or comments, I’d love to hear them and will try to get back to you right away.

— The Fondant Flinger

The post Guest Post: Rustic Buttercream appeared first on Sugared Productions Blog.

Do you remember the birthday parties of your childhood? Nothing brought quite as much joy as the colorful pinatas filled with sweets and cakes piled high with icing. Now that you’re an adult, your parties don’t have to be devoid of sugary delight. We’ve compiled all of the candy buffet ideas you need to create a stunning (or stunningly cute) setup at your next get-together.

Candy buffets are an excellent way to give your guests their sugar fix without the stress of a fancy dessert. We especially love them for their versatility and the way that you can customize them for any event. Keep reading for some helpful hints and tricks to make your buffet a success.

What Colors Should my Candy Buffet be?
One of the first decisions that you should make about your candy buffet is its color scheme. If you’re unsure of what to choose, a monochromatic theme is a great idea. It looks put-together and sophisticated, but can also be fun and playful when using a brighter hue. We chose a monochromatic pink palette for our buffet, with hints of gold and white. Some other color choices include:

    Black and white

A black-and-white theme works well for formal or adult soirees. Keep in mind that this option may limit the types of candy you’re able to use. Your best bet is a diversity of chocolates in milk, dark and white.

    Rainbow

If you’re throwing a kid’s party, a rainbow color scheme is a fun choice. The benefit of this theme is that you can use any candy you want, while the downside is that your buffet risks looking visually cluttered or overwhelming.

    Pastels

For a get-together happening in spring or early summer, pastels are a timely option. Plenty of light-hued candies should be available in the months surrounding Easter and they look darling displayed together.

    Saturated colors

For a buffet that stands out in the best way, choose a couple dark or saturated colors to feature. You can look for candy-coated chocolates and jumbo lollipops in color-drenched hues.

Tips:

• Brightly colored candies look great, but can melt and cause unsightly stains. If you’re using a light-colored tablecloth, be cautious!
• After all of the work you’ve put into selecting a color, don’t disguise it! Use clear dishware so your candy is fully on display.
• Just because you’ve selected one or two colors to feature doesn’t mean you can’t use other colors as an accent. Just use them sparingly!
• If you have candies in different shades of the same color, try mixing them to add visual interest.

What Types of Candy Should I Purchase?
The coolest candy buffets have sweets in a variety of shapes, sizes and textures. Choose your goodies accordingly, while staying mindful of guest preferences. You should plan on purchasing about eight ounces of candy per guest. For things like lollipops, one per guest should be plenty. For the most cost-effective solution, try buying your candy in bulk.

For reference, these are the types of candy that we used in our buffet:

• Gummy candy
• Lollipops
• “Filler” candy (chocolate balls)
• Taffy
• Candy-coated chocolate gems
• Rock candy
• Gumballs
• Twisted marshmallows
• Malt balls
• Extras, like cake and coconut snowballs

Tips:

• Try purchasing at least one “filler” candy that can be used as a base or prop for other candies. We chose small chocolate balls for this purpose.
• In order to add visual interest (and provide an option for guests who aren’t candy fans), try adding a small cake to your display.
• If you’re ordering your candy online, delay shipment until right before your party for freshness and less chance of melting.
• Similarly, keep your candy in a cool location and out of the sun for the duration of the party.
• Don’t forget something for guests to put their candy in! Colorful bowls, cellophane bags, or Chinese-style takeout boxes work well.
• Whenever possible, set up your candy so that guests cannot touch the part that’s being eaten. This means leaving wrappers on individual candies and displaying sweets like rock candy with the stick facing up.

How do I Set up my Candy Buffet?
One of the best parts of a candy buffet is that there are no strict guidelines for how it must look. Moreover, it looks great with jars, bowls and trays of different sizes. This means that you can use displayware and materials that you have on hand, rather than spending a fortune on a matching set. Here are some supplies that you’ll want to have ready:

    A sturdy table

The weight of bulk candy and displayware adds up quickly. This is not a job for a small card table.

    Tablecloth

Most buffets benefit from a tablecloth. Find one in a color that matches your candy, or keep it neutral with white. We suggest a tablecloth that is larger than your table. The excess material can be draped over pedestals to keep the look cohesive.

If you’re using an accent color, choose details for the table in a matching tone. We included a gold banner.

    Backdrop

Because your candy display will inevitably feature tall containers, guests’ eyes will also be drawn to the walls behind them. A simple backdrop in coordinating colors is enough to keep things pretty. We used circular paper fans on our wall.

You can also use streamers, garland, paper lanterns, balloons, or even your favorite paintings and posters for a background. If you feel like getting crafty, colorful paper plates twisted in cellophane look like giant hard candies.

    Pedestals

You may not have enough tall containers on hand for your buffet. Even if you do, a pedestal is still a useful tool. It can be used to elevate a bowl, vase or jar to add another dimension to the table. While you can purchase a pedestal specifically for this purpose, an inverted box, brick, book or dishware works just as well. Cover it with your tablecloth so it’s not visually distracting.

    Containers

Because a candy buffet shouldn’t be composed of all the same types of containers, you’re encouraged to use what’s on hand. Here are some common container ideas. You can use mason jars, large lidded jars, vases, bowls, trays and cake stands.

Tips:

• To avoid too much visual chaos, you may want to keep things symmetrical by using the same type of storage containers on either side of your buffet.
• Create a point of interest by elevating one container of candy (or cake) above the others.
• Don’t be afraid to mix candy in containers. Filler candy can be used at the bottom of large jugs and jars to make other candy easier to reach.
• Avoid using excessively tall containers in the back of your display. They may be too hard to reach.
• For the same reason, avoid containers that do not have a wide mouth or are otherwise difficult to reach into.
• While the containers should be full enough to look plentiful, avoid filling all the way to the brim. It could cause spilling.
• While we’ve suggested glass in this article for its translucent appeal, keep your guests in mind. If you have children at your party (or clumsy adults!) breakable servingware may not be advisable.
• For hygiene purposes, you should set up the candy so that guests are touching it as little as possible. Provide tongs and candy scoops for bulk candies in a color that complements your theme.
• Smaller serving implements are preferable; you don’t want your guests to overdose on sugar!
  If you have candy that is soft, squishy or fragile, tongs are less likely to smash it than a candy scoop.

How do I Decorate my Candy Buffet?
For a candy buffet that’s unique to your party, don’t shy away from extras. Confetti, ribbons, garlands or even cute plush animals make an excellent addition to the table. However, less is more, so a couple finishing touches are all you need.

If you’ve created a candy buffet to celebrate someone special, try featuring their name in foam letters with colorful candies glued on top. You can tuck party blowers into tubs of candy for a birthday party, or scatter ornaments on the table for a holiday celebration. The choice is up to you!

Now that you’ve got some fun candy buffet table ideas, we hope you feel inspired! If you follow these tips and have fun with it, your display will inevitably be a success. For a perfect centerpiece to your buffet, try one of our candy and chocolate gifts. Wishing you sweet success with your setup!

The post Guest Post: Candy Buffet Ideas! appeared first on Sugared Productions Blog.

I started SugarEd in 2007 when I saw a need in the caking community for good quality instruction on using buttercream.

It started with DVDs, and has evolved over the years to a fully comprehensive buttercream course, available to you right in our website!

This course teaches about the different types, pros and cons of each, the recipes, how to ice round and square cakes, and troubleshooting.

I have the course items listed below in the logical order for a beginner to learn.

• The Types of Buttercream:
  • Crusting vs Non Crusting Buttercream article
  • Types of Meringue Buttercream article
  • Making American Buttercream video
  • Making Swiss Meringue Butercream video
  • Making Italian Meringue Buttercream
  • Making Hybrid Buttercream

   

• Properly Preparing Cakes:
  • Leveling and torting cake layers video
  • Filling and settling a cake video
  • Freezing cake layers video

   

• Smooth Icing Techniques:
  • Icing a round cake with American buttercream video
  • Icing a square cake with American buttercream video
  • Acrylic discs icing method
  • Icing a square cake using cake boards
  • Icing a round cake with SMBC video
  • Icing a round cake with IMBC video
  • Repairing a blowout video

And of course we have even more tutorials that go from there: working with fondant, stacking, and endless decorating techniques.

Right now I’m offering a 30 day $1 trial to my online school to celebrate our anniversary.

This is a great opportunity to see what we have to offer, at no risk. You can cancel at any time during the first  month and never be charged again.

CLICK HERE  to read all the details.

I hope you will join me!

PS. Want to see what’s new in the online school?

 

These tutorials and over 400 more are available.

www.sugaredproductions.com/o2

 

The post Buttercream Course appeared first on Sugared Productions Blog.

Let’s learn how to make some cute cupcake toppers!

Ruffle Cupcake Topper Tutorial

Just a rather simple tutorial with very few tools. Here is what you’ll need:

• Round Cutters
• X-acto blade
• Square of foam
• Cutting mat
• Small Rolling Pin
• Ball tool
• Fondant
• Powdered sugar to keep things from getting sticky on ya
• Plastic wrap to keep fondant nice and pliable
• Small paintbrush (I use a fine point paintbrush for these)
• Small amount of water or sugar glue

Using your small rolling pin, roll out your fondant on self-healing cutting mat dusted with powdered sugar. I like my fondant rather thing so I roll mine to approximately 1/8? thick. Using a round cutter about 2? in diameter, cut out as many disks as cupcake toppers you are making.

Remove excess fondant and wrap tightly with plastic wrap to keep it from drying out. Carefully set aside the round disks to dry. You need to gently move them so your pretty little round disks don’t become misshapen ovals, unless you happen to love the look of misshapen cupcake toppers. If you do, feel free to haphazardly toss them aside to dry.

Take your excess fondant and again roll it out on your dusted cutting mat. I go fairly thin on the ruffles so shoot for 1/16? and you should be good to go. Once rolled out, take your X-acto blade (a nice, new, clean blade, mind you!) and cut a long strip about a 1/2? wide.

Again, wrap up the excess so that it doesn’t dry out on you while you work with your ruffle strip. Place the strip onto a foam square and using your ball tool, ruffle only the top edge.

I use a gentle “eraser” motion to make the ruffle, then I come back and every so often, place my ball tool half way off the ruffle and pull downward to pull the ruffle back towards the non-thinned edge.

Using a teensy, food-safe, fine point paintbrush apply a small amount of water or sugar glue to the fondant disk.

Take your long ruffle strip and on one end, fold the ruffle back and under to create a “loop”. Gently pinch the non-thinned portion to secure this loop. Place the loop on the first round disk so that the “seam” is under the ruffle.

To make the ruffles, continue to make “s” shapes with the fondant strip, and securing each loop by gently pressing down at the base of the ruffle. This also forces the little ruffle loop upward making it extra cute.

Continue around the edge of the round disk to create the first level of ruffles.

When you reach your starting point, overlap the second ruffle leaving about a 1/4? of the first layer exposed.

When your first ruffle strip finally runs out, simply roll out some more fondant, cut a 1/2? strip, ruffle the edge, create your first loop on the end and continue this whole fun process.

I continue to do this until I get about 3 ruffle layers in.

Then, I make another long strip of ruffled edged fondant and create a long strip of the ruffle on my mat.

I then roll the ruffle up into a nice “center”.

Pinch the excess fondant on the bottom edge into a “log” and cut off the excess with my blade.

Use your paintbrush to add in some water on your prepped disk and gently set the center in the middle of your ruffles.

To get a more secure attachment, carefully insert the non-brush side of your tiny paintbrush between the ruffles in the center and push downwards.

And there you go! A ruffled cupcake topper just perfect to turn any everyday cupcake into something fancy schmancy.

—————————————————————

The post Guest Post: Ruffle Cupcake Topper Tutorial appeared first on Sugared Productions Blog.

Uncle Sam Cookies

Mini-Bomb Pop Cookies

Patriotic Oreo Pops

4th of July Cake Pops

American Flag Layer Cake

Star Cookies

4th of July Jell-O Shots

Happy Baking and Happy Fourth!

Sharon

The post Fourth of July Roundup! appeared first on Sugared Productions Blog.

Today we have a free video for you! This video shows how to make what has come to be known as “hybrid” buttercream. This icing is the best of bath worlds. You get the texture of meringue buttercream, paired with the stability and piping ability of American buttercream. Be aware though, this buttercream does not crust.

These cakes were done with this hybrid recipe! (There are tutorials for these cakes in my online school).

The link to the video is here –>  http://www.sugaredproductions.com/freevideos/?id=17

Give it a try and let me know how you like it!

Sharon

The post FREE VIDEO: Hybrid Buttercream Tutorial appeared first on Sugared Productions Blog.

Mother’s Day is just around the corner so here are some treats from around the web to help inspire you!

Marbled Fondant Cake

Mint Chocolate Chip Cake

Rose Decorated Cookies

Mother’s Day Cake Pops

Raspberry and Champagne Cupcakes

Rose Cake Pops

Romantic Cupcakes

I really hope this helps you get inspired. Happy Mothers Day!

Sharon

The post Mother’s Day Tutorial RoundUP appeared first on Sugared Productions Blog.

Easter Nest Cake

Spring Meringue Cookies

Blossom Bunny Cake

Easter Marshmallow Bark

Easter Bunny Figure

Flower Cookies 

Spring Cake Pops

I hope these tutorials inspire you! Happy Baking!

Sharon

The post Easter/ Spring Tutorial Roundup appeared first on Sugared Productions Blog.