If you’d asked me when I started this blog, “what is the one thing you will never do a cake decorating tutorial on?” I wouldn’t have hesitated - my answer would be “covering a cake in fondant!” Fondant and I have issues. Like serious, personal issues. Fondant hates me. Hates me. I don’t know what I ever did to it to make it feel that way, but it does. So there it is. For years, every time I would try and put fondant on a cake, something would go wrong. The fondant would be too dry. It would be too soft and sticky. There would be air bubbles. Holes. It would stretch. It would tear. There would be tears (my tears, because of the tears). ... continue reading...
Fancy New Look!
If you’re a regular visitor to the blog, you may have noticed that I’ve just had a bit of a facelift! Ok, not me exactly, I don’t think I’m quite at the facelift stage of my life (nose job, maybe, if I’m honest, but not facelift yet). It’s the blog that is looking a little snazzier, so I just wanted to write a little post to tell you about the changes, the new look and a couple of other little things that I’m excited about. I’ll start at the top, with my gorgeous new logo, designed by Nicole at Pretty and Print. I asked for something with sprinkles, and not an average-bakery-logo look, in ice cream/gelato type colours. Apart from those ... continue reading...
Can You Ganache A Fruit Cake?
The question "Can you ganache a fruit cake?" is a bit of a loaded one. There's really three answers to that. There's the old-school, traditional fruit cake decorator answer of: "Of course not! Blasphemy! Fruit cakes are covered in marzipan, then fondant. The end." Then there is the semi-traditional answer of: "Of course not, fruit cakes are covered in almond icing (almond flavoured fondant) and then fondant. The end." Then there is my answer/personal opinion: "Sure, if you want. It's not traditional, but it's your cake. As long as you don't need to keep it for months once it's covered, then if you wanna ganache it, ganache it. Ain't no ... continue reading...
How To Make Flexible Fondant Smoothers
I had some big cake/tutorial plans that I was going to work on over the past couple of weeks. Something I was really excited about doing. I’d planned out what I was going to do and when I was going to do it (even wrote myself a proper cake timeline) and I was all set to start. Then I woke up with a cold. A cold that over the following week made me so dramatically miserable that I’m about 95% sure my mother was so sick of my whinging that she wanted to smother me with a pillow. Basically, I had man-flu. So, that rather meant I was avoiding the kitchen at all costs to make sure I didn't cough on anyone else's food (because if I made my ... continue reading...
5 Tips To Help Keep Your Cakes Moist
Oh man, I struggled so much with the title of this post. I have this issue with the word “moist”. It weirds me out. I tried to find another word to use, I really did. I used a thesaurus (I say that like it was a real book, but nah, I used thesaurus.com) and tried to find another word I could use. But these options didn’t really sound that great either: 5 Tips To Help Keep Your Cake Damp 5 Tips To Help Keep Your Cake Soggy 5 Tips To Help Keep Your Cake Clammy 5 Tips To Help Keep Your Cake Humid 5 Tips To Help Keep Your Cake Not Dry It was tempting to use “Not Dry”, because it sounds hilarious, but then I slapped myself, told ... continue reading...
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