This amazing 3D Penguin cake was designed by Iced Gem Cakes.
The sweet little details on these cupcakes created by Blue Cupcake are simply adorable.
Just love these whimsical holiday penguins decorated by MJ Ballinger, Cake Central. Figures on the cake appear to be crafted from fondant.
This cake created by Pretty Cool Cakes, just makes you want to smile. Cake covering and snowman and tree figures are made from fondant.
Cute melting snowman cupcake was designed by Dozen Flours.
The detail on this cupcake, from the snowman's top hat to the icing snow, is simply amazing. Sweet things do come in small packages! Created by Sweet Daze.
Photo courtesy of Brenda's Dream Cakes
Elisa Strauss and Member Helen, Handbag Cake Workshop
Member Lynn, Chef Toba, and Member LaTasha, Art of the Wedding Cake Demo.
Member Shameeka and Cara Packard, Motocycle Cake Workshop.
I am really not the cake decorator to whip out last minute requests. However, a dear cousin was in a real jam and asked me to bake a Mickey Mouse birthday cake for her son on Christmas eve. I couldn't make a 3D cake due to the short notice. I had a vintage Bashful Mickey Mouse pan but I dreaded using the star tip - visions of buttercream caked piping bags and carpel tunnel danced in my head. And besides, decorating the entire cake with the star tip was a bit too predictable. No, no star tip. But how could I design a unique cake within the limitations of the character pan?
Since the cake was needed on Christmas Day, I decided to turn bashful Mickey into a Santa Mickey with a bagful of toys. After crumb coating the cake, I covered the cake in fondant and used a dresden tool to highlight Mickey's head, ears, eyes, mouth, arms, legs, and shoes. Paper patterns for the shoes, pants, jacket, and ears were made directly on the metal pan. Then I rolled out the fondant and cut to fit. Mickey's jacket button and jingle bells were painted in edible gold.
Santa Mickey's bag of toys was made from red fondarific. Fondant candy canes, a teddy bear, and doll also made from fondant are peeking out of the bag. I placed large marshmallows inside the bag to give the illusion of more toys inside the bag. If I had the time, I would have added real candy canes and chocolates.
This photo is courtesy of member and instructor Chef Janet Ben -Ami, Hey! Cookie.
Photo courtesy of Kathia, Pink Little Cake.
Photo courtesy of member Chrissy, Chrissy Cakes.
Photo courtesy of member, Stephanie.
The total weight of the massa is approximately 82 grams. To make the rose base, remove approximately 19 grams of dark chocolate fondant and roll into a ball.
Cup the ball in your left palm and using two fingers on your right hand, roll the ball in your palm while applying pressure on one side of the ball until it resembles a teardrop or cone shape as in the above photo.
Petals: make 9 balls approximately 7 grams each for the chocolate rose petals. Keep the fondant covered with plastic wrap as you work to prevent the fondant from drying out.
Forming petals: Take a chocolate ball in your left hand and using two fingers on your right hand, roll the ball in your palm, while applying pressure to one end of the ball until it resembles a teardrop or cone shape. Now flatten the wide end of the petal with your fingers. Pick up the petal between your thumb and pointer finger, and press the wide edge of the petal as thin as possible. The thinned wide end is the top of the petal and the tapered end is the bottom of the petal.
Center Petal: Prepare the petal as above and wrap the center petal around the rose base. At this point, your rose should look similar to this one.
First Row: Wrap 3 petals around the center petal. Prepare each petal as above. The petals in the first row are positioned slightly higher than the center petal. (Most beginners make the mistake of placing the first row of petals below the center petal).
Each petal thereafter is placed just inside the last petal, so that it slightly overlaps the last petal. When the third petal is placed, you can attach both sides of the third petal to the base.
This is how your rose should look when the first row of 3 petals is completed. See how the wide edge of the petals have been thinned?
Second Row: Wrap 5 petals around the first row. Position the second row of petals slightly lower than the first row. Prepare each petal as before, placing each petal inside the last so it slightly overlaps. When the second row is completed, you can further shape each petal so it looks as life-like as possible. After the petals are shaped, you can take a sharp knife and cut off some of the base if necessary. Since this rose is quite large, I think 5 petals is good enough. However, you can wrap a third row of 7 petals if you like. Place the third row slightly lower than the second row and prepare each petal according to the previous instructions.
Photo Courtesy of member Stephanie Haver
Photo courtesy of member, Lynn Carbone
Photo courtesy of member Aldana
This photo is courtesy of member Silvina Barboza.
Calling all cupcake, cookie and cake decorators, bakers, and sugar artists!! Dreaming of that special cake gadget, mold, pan, class, or gift certificate for the holidays? NYC Cake Decorators Meetup wants to know!!
This lovely poinsettia and roses cake was created by Karen, our New Hampshire member. Deep red poinsettia adorned cakes are picture perfect for the holidays!
Photo courtesy of Iva, member NYC Cake Decorators MeetupHeat the oven to 350º and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.
Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth.
Frost with a star tip or to make a more decorative design, frost smoothly with an off-set spatula and then hand-mold pumpkins from fondant or white candy clay colored with orange food gel. Makes 12 cupcakes.
Photo Courtesy of Dina Gandy, Organizer, NYC Cake Decorators Meetup
Photo courtesy of member/instructor Irene Likokas.
Chef Janet shared a wealth of knowledge regarding cake sculpting to members eager to learn how to create their own "Wild Things" cake creation. Chef Janet has agreed to conduct another 3D cake sculpture class in the near future. Why don't you join us! Contact Dina, Organizer, NYC Cake Decorators Meetup for more information.
Shoebox and Gumpaste Shoe Cake Class creation. This class was taught by member Marisol, an officer with the New York State Chapter I.C.E.S.
Member Annette taught the Winter Cupcake Design class. Annette is our resident cupcake diva. Her other creative cupcake designs can be seen on her blog Ladybugluggage.
Award Winning Cake Designer Connie DiTomasso taught the Gelatin Flower and Butterfly Class. The gelatin work is delicate, light, and shimmery.
Photo courtesy of Margaret, member NYC Cake Decorators MeetupThe beautiful cake pictured above was created by member Margaret Weekes. Margaret's ultimate goal is to start her own sugarcraft business specializing in sugar flowers. Margaret won 3rd Place in the very first competition she entered in England with her Royal Iced Wedding Cake.
Photo courtesy of Iva, member NYC Cake Decorators Meetup
Photo courtesy of instructor, Natalie Johnson.
Photo courtesy of instructor, Connie DiTomasso
Photo courtesy of Pink Cake Box
