Comments on: Kitted Out

By: Ardis

Ardis — Fri, 22 Mar 2013 04:26:46 +0000

This is the most crucial way by which your handmade vegan chocolate cupcakes will not only
look attractive and be perfectly suited for birthday
parties and similar such celebrations. An expert suggestion for you is that
you can create a beautiful cupcake tower too. A little purse is also likely to be popular as little
girls do love imitating their mothers.

By: DMC

DMC — Tue, 05 Feb 2013 19:08:35 +0000

Would you please share the blackberry and meyer lemon cake recipe?

By: Marie

Marie — Mon, 04 Feb 2013 09:22:48 +0000

I use cheese frosting a lot, with butter, with cream, straight up with sugar. I have no interest in fondant, it’s too sweet for me but it is oh so pretty.

By: Lara Wilder

Lara Wilder — Sat, 02 Feb 2013 00:30:26 +0000

Using the pastry cutter, trim off the excess fondant until it is flush with the bottom of the cake.

By: Corina

Corina — Fri, 01 Feb 2013 07:00:18 +0000

My trick is to outsource to someone who knows what they are doing! Even then none of us are fondant lovers so we always request chocolate ganache and fresh cream.

By: Claire

Claire — Fri, 01 Feb 2013 06:52:19 +0000

I never grew up with fondant-covered cakes and only discovered them later in life. Cakes were usually uncovered and eaten alone or with cream, or covered with chocolate ganache. I’d love to know where fondant comes from, really. What the history behind cake-eating is.

By: Amy Hackworth

Amy Hackworth — Fri, 01 Feb 2013 05:31:31 +0000

This post, plus comments–so helpful! Gives me new hope!

By: Fashion for the Rest of Us

Fashion for the Rest of Us — Fri, 01 Feb 2013 02:20:21 +0000

In Italy we do not decorate cakes! At the most, we can sprinkle some powder sugar on top or add a few marzipan figure but that’s it. This is my excuse for avoiding the fondant :)

By: Hayley

Hayley — Fri, 01 Feb 2013 00:22:11 +0000

Love that movie!

By: Hayley

Hayley — Fri, 01 Feb 2013 00:19:45 +0000

When I got married, I irritated our baker because I wanted “white cake and buttercream icing”, not Italian creme, no fruit filling. Just plain cake, decorated pretty and some flowers on top. I am a bakery’s biggest nightmare! :)

By: Let me eat keck

Let me eat keck — Thu, 31 Jan 2013 22:41:19 +0000

Keck.

Am I the only one who, upon encountering the word “cake,” doesn’t immediately hear Franck’s voice saying, “A keck of dis magnootud … Welcome to the 90′s Moster Bonks.”

Now, thanks to this great post and comments, I’m inspired. Hmm, so which keck should I tackle first?

By: Kara

Kara — Thu, 31 Jan 2013 21:04:03 +0000

Fondant is SO beautiful, and flawless, but I love a cake that I can dig into! Frosting and all!! I posted a tutorial of frosting a layer cake here: http://karainthekitchen.com/?p=1067

By: Maike

Maike — Thu, 31 Jan 2013 21:00:58 +0000

I find the cake itself is the most important part anyway.
Cakes that look amazing from the outside are very often boring from the inside.
But here is my decorating trick for my little girls birthday cake:
Bake any cake in a classic cake shape. Then make normal frosting. Here in Germany we usually do it with powdered sugar and lemon juice and food coloring or use instant frosting – both very easy. I used white and pink frosting the last time, pored it over the cake, first the white, then the pink. I baked a little extra cake to put on top of the big cake, so it had some kind of two floors (like a wedding cake). So with the two layers of frosting and the little cake on top, it already looked very good. Then I sprinkled M&Ms and gummibears all over the cake and put a little princess figure on top – looked absolutely amazing. I am an okay baker but that cake looked as if I could make a living of it. It looked messy and quirky and rich and everything a cake should look like. So if decorating is important, maybe for a grown up cake, I would use less colorful stuff, but then again: maybe not. It depends on the grown up, I guess.

By: Raleigh-Elizabeth

Raleigh-Elizabeth — Thu, 31 Jan 2013 20:08:11 +0000

such a game changer! thank you so much for sharing!

By: Rebecca

Rebecca — Thu, 31 Jan 2013 20:03:19 +0000

They just taste like sugar. Super easy to use and look so professional! Check this link. They have a lot available online, but my Michael’s has a good selection as well. http://www.bakedeco.com/dept.asp?id=964#.UQrN2_KROSo

By: Raleigh-Elizabeth

Raleigh-Elizabeth — Thu, 31 Jan 2013 19:34:22 +0000

Rebecca, I have never seen these sheets before! I clearly need to get myself to the baking aisle oat Michael’s ASAP! What do they taste like?

By: Raleigh-Elizabeth

Raleigh-Elizabeth — Thu, 31 Jan 2013 19:33:42 +0000

Rainbow cakes are so much fun, Sally! Your daughter and her friends will love it. And drawing on the fondant sounds so much fun – let us know how it goes!

By: Rebecca

Rebecca — Thu, 31 Jan 2013 18:58:29 +0000

I make my frosting slightly warmer than room temperature so it almost pours and spreads super easy. I will frost in one solid color then once it is cool and set, I will use these sugar sheets that you can find at the craft store on the baking aisle. You can use scissors to cut shapes, letters, etc or even a stencil. They have tons of designs and colors from zebra print to balloon print to a glittery damask print. Once that’s on, go back with a bag of frosting and embellish it with dots on the corners and edges or whatever you want to do in coordinating colors.

By: Sally from Little Hiccups

Sally from Little Hiccups — Thu, 31 Jan 2013 18:51:45 +0000

I usually make regular icing for my cakes (icing sugar, butter, milk and vanilla essence) but every now and then I go for fondant for the smooth look. Fondant is so much easier than I first expected – just roll it out, place it on top of the cake and cut off the excess. It pretty much shapes itself around the cake so you don’t need to do much. Tomorrow I’m attempting a rainbow layer cake for the first time (eek!) and I’ll be covering it with plain white fondant. My daughter and her friends will then decorate the cake at her party by drawing on it with edible markers. Fingers crossed it works out!

By: Raleigh-Elizabeth

Raleigh-Elizabeth — Thu, 31 Jan 2013 17:41:51 +0000

Oooh, Lauren, I’m going to have to try some ganache. I haven’t done it in ages. Thanks for the inspiration!