Baking and decorating advice, tutorials, and great recipes from a custom cake designer

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Cutting board: This is your work surface

Small rolling pin: To roll out your fondant

Box of cornstarch: This is used to dust on the work surface and the pin so that the fondant won't stick.

this is similar to uing flour when rolling out pie crust.

Box of pre-made fondant: All you have to do is take it out of the box and knead it till it is pliable, just like children's clay or playdough.

Flower cutting set.You can choose from different flowers. They come with the directions for use.

Food past color to color the fondant. You need only to color enough for the flowers that you are going to practice making. Keep the fondant in a plastic zip lock bag and an air tight container. Other wise it will dry out and get too hard to use. You can however put the fondant in the microwave for about 7-8 seconds to pre soften the fondant if it starts to get too stiff.

2 OR 3 good paintbrushes

Dusting powder:This used on your petals to highlight and shade your flowers to make them look realistic

Ball tool. This is made for making flowers and shapes if you need to smooth the edges of the flowers and leaves.

Crust was made with tip #32 and white icing. Go around the cake with more pressure than usual to build up the rim to look like the shape of the crust. With a paint brush and some brown food coloring watered down. I painted it gently to look like it was baked

Red icing spread in the center to mimics the sauce.

White icing again with tip #32 made little mounds of icing on the sauce to look like crust bubbles coming up through the sauce. Again I painted the bubbles with the brown food coloring.

The pepperoni was made from red melting chocolate brushed again with the brown food coloring

Finally, the grated cheese was made from grated white melting chocolate.

I trimmed the bottom of the cake with the crust design also.

Check your oven temperature often

Measure your ingredients exactly

Follow recipes to the letter

Use fresh quality ingredients

Practice baking techniques

Try a recipe once before you change it

Write down your changes

Know your equipment

Gum paste: this comes in tub sizes. Generally 2 pound and 5 pound tubs.I prefer the brand name “Satin Ice”. It is a very good quality. I also use “Satin Ice” fondant.

Leaf veiners

Cutters: The cutters come in sets. Usually 4-6 cutters per set in all shapes. Hearts, circles, squares, tear drops, stars, rectangles etc.

Molds: fruits, vedg, fans, leaves, flowers, animals, frames, golf balls, doll faces, baby shoes. Sea shells, cameos,

Bead makers, bead cutters.

Sugar craft gun: for ropes , ribbons, hair, basket weave and many other shapes.

Letter press sets

Lily Nail sets

Rose sets

Orchid sets

Daisy sets

Paint brushes

Crimper tools

Sculpturing tools: Wilton sells a 10pc Gum Paste tool set that is perfect for the beginner. They also sell Gum paste, but I personally have never used it.

Flower cutter sets

Leave cutter sets

Cutter mats: cuts multiple shapes

Fondant smoother

Work mats. These come in a variety of sizes and finishes. Some have grids pre-printed on them. Others are textured with flowers or other patterns.

Fondant rolling pin

Shaker for corn starch

Former molds

Forming cups

Dryer racks

Flower formers

CelShapes: leaves, scrolls, flowers, swans, teddy bears, vases, birds, wings, butterflies, buttons, swags, lace and many many more.

Fondant/gum paste press

Pasta machine

Cutting wheel

Exacto blade cutter

Craft knife

Long tweezers

Dusting pouches

Water brush

Floral tape

Floral wire

Stamens

Coloring dust

Flower stand. Holds sugar flowers in progress

Quilting markers

How-to Books

Finally, you are now going to put the pumpkin in the blender of food processor. Blend until it is smooth. Do not puree.

Pour into prepared pie plate and bake on 425* for 15 minutes.

Then turn down to 325* and bake for an additional 1 hour.

To test put the tip of a sharp knife in the center. If it comes out clean it is done. If it is still wet bake for in 10 minute increments until test knife inserted comes out clean

Place a pea size amount of icing between your fingers. Roll it into a ball:

1 cup white vegetable shortening (Crisco)

1 (2 sticks) butter

2 tablespoons of milk (stiff consistency)

1 teaspoon of vanilla

2lb. 10X confectioners’ sugar

1 tablespoon Meringue Powder

A pinch of salt

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All About Cakes.

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Basic supplies video

Basket weave Technique Part 1

Basket weave Technique Part 2

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Duck in a Barrell Tutorial

Erupting Volcano Cake Tutorial

Fondant Poinsettia Tutorial

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HOW TO ICE A CAKE PART 2 /EDIBLE PHOTO

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Icing consistency for icing roses

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Technique 2 How to make a rose

Technique 3 How to make a rose

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#2 Tools and equipment

#3 What you need to get started

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Cream Puff Pyramid

Eggnog Bread Pudding

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Fruit Trifle (Low Fat )

Ginger bread with whipped cream

Gingerbread cutouts

OMG Fudge

Peanut clusters

Pears in a bundle

Rum Balls

Super Chocolate Chip Cookies

Warm Ginger Bread and whipped cream

Clown Head Cupcake

Faux Hamburgers and fries

Frog Cupcakes

Leprechaun Hat cupcakes

Polar Bear Cupcakes

Apple Crumb Cake

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Vanilla cake and fudge icing

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Allergy free baking

Bake level cakes

Basic supplies for decorating

Cake pan preparation

Caution for Kid's cakes

Decorating in warm weather

Following directions

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Hints for making and icing a cake

How to make icing without air bubbles.

How to use food coloring

Icing a cake smooth

Icing a cake without crumbs

Icing a square cake

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Why a cake fails

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