When you click on a page, scroll past this week's featured photo to view.

WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!
___________________________________________________________


St Paddy's Day Candy

St Paddy's Day Candy
Don't get yourself in a pinch on St Patrick's Day! Go green and make these delicious Pistachio Candies. Click on the photo for recipe and instructions!


....................................................................................................................................

//////////////////////////////////////////////////////////////////
....................................................................................................................................


Tuesday, February 17, 2009

"Hush Little Baby" Crib Cake


Materials:

Cookie sheets or cake cardboards
Tape
Waxed Paper
2 cups Royal Icing
Blue, Green, Red and Yellow coloring pastes/gels
Parchment or pastry bags
Piping Tips- #2,#3,#12,#86
Art Brush
10” Square Cake Layer
Quarter Sheet Cake Drum
Black Food-coloring Marker
Matching Ribbon
Glue Stick


Instructions:


1. Make several copies of each animal-shaped pattern and the letters from patterns below. Attach them to a firm, smooth surface that can be set aside. Cover the patterns with waxed paper and tape them into place. Remove 1/3 of prepared royal icing and set aside. Divide the remainder into 5 portions and tint with light blue, dark blue, green, red and yellow. Load a small handful of icing into a small piping bag fit with tip #3, then pipe the outline of each figure, being careful not to leave any gaps in the outline. Use a damp brush to help correct mistake and join line together.

2. Add drops of water, one at a time to the remaining colored icing until a ribbon of icing melts into the icing below it in 10 seconds. *Use tip #2 to flood each outline, building it up until the icing has a puffy, raised appearance. Allow the decorations to dry at least 24 hours. Repeat the process with the crib rail panels using the white icing.


3. Cut the cake in half, creating two rectangular 5 x 10” layers. Fill and stack on a cake drum, using a dab of buttercream icing to secure. Cover the cake with buttercream icing. Carefully remove the dried floodwork from the waxed paper with a thin, flexible spatula. ( Or you can pull the paper to the edge of a table or countertop; then pull the paper slowly over the edge, catching the piece as it comes from with your other hand.) Attach the bed rails to the cake, positioning them 1” above the surface cake drum.



4. Pipe green and red stripes across the front of the cake using tip #12, ending the bottom of stripe 1” above surface of cake drum. Alternate the colors randomly, piping 1-3 stripes of the same color before switching.


5. Pipe a red bead border around the base of the cake using tip #12.


6. Using tip #86, pipe a green ruffle around the entire cake just above the bead border, splitting the distance between the bead border and the bottom edge fo the rails/stripes. While piping, wiggle the tip in a very tight zigzag motion to achieve the ruffled appearance.



7. Pipe another green ruffle across the top of the stripes at the top edge of the bed’s front side.



8. With tip #86, pipe a second ruffle around the base of the cake in red. Expose just a little of the green ruffle below, keeping the top edge against the base of the bed rails and stripes. Add facial details to the animals using a black food-colouring marker. Arrange animals and letters on the bed and around the base, using buttercream to prop them up. Finish the cake drum by attaching pretty matching ribbon using a glue stick.
* Handy Tip from Mame... Begin piping the figure with two colors first. Pipe and flood the smaller portions, allowing the icing to crust. Then finish with the second color. I flooded the backside of the dry, completed figures to provide a more finished, 3-D appearance. You may choose to finish the pieces with only one layer.
*****************
PATTERNS




Tutorial by Mame Recckio-Wolfe
2009. all rights reserved
Photography by Katie Hilbert
2009. all rights reserved
This material may not be republished or reproduced in any manner without the expressed permission of the author.
*************************
You can find wonderful tutorials just like this one in every issue of American Cake Decorating Magazine. Order your subscription today!!

11 comments:

  1. That is really cute! I can't wait until I get to make my next baby shower cake.

    I received a subscription to ACD for Christmas. I can't wait to get my first issue.

    ReplyDelete
  2. I just love this cake Mame. It is so precious!!

    ReplyDelete
  3. Absolutely adorable!! So glad you shared it with us!!

    HUGS

    ReplyDelete
  4. I like this blog a lot. Thanks for sharing this wonderful knowledge with us!

    I don't know if it's just me though, but I consider your blog a bit difficult to navigate. There are no "older and newer post" links to click on. I had to click on tags to browse...

    ReplyDelete
  5. thank you for your constructive input. I have replaced the previous archive with a new archive with corresponding links.
    I hope this helps.
    Jacque

    ReplyDelete
  6. Really nice! This is very similar to the Frozen Buttercream Transfers. What is your recipe for royal icing? The one I use for cookies doesn't harden this much.

    ReplyDelete
  7. i have a couple of your DVD's and totally love all the tutorials. Thank you for sharing your knowledge
    Monica Marino Chester VA

    ReplyDelete
  8. awesome cake ! Sin palabras ......

    ReplyDelete
  9. This one is really awesome.Thanks for sharing...

    ReplyDelete

We really appreciate your comments and always look forward to hearing from you!

However we do not like spam, derogatory comments, or foul language. We would appreciate it if your would refrain from doing so or your comment will be deleted.

Search This Blog

The Tutorials This Week Were Generously Shared by

EDNA DE LA CRUZ, BOBBIE NOTO, SHARON ZAMBITO & JACQUE BENSON thank you glitter graphics photo: Thank you! Thankyou.gif

And to ALL of our Readers...

ENJOY EACH DAY!

Cake Instruction By Dawn Parrott, CWPC

Are you interested in learning how to pipe with Royal Icing? Check out the online classes taught by Award Winning Dawn Parrot. Have a look!

PWC-521 - PREVIEW from Pretty Witty Cakes Ltd on Vimeo.

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
How cute are these little leprechauns!? Watch Bobbie's video tutorial for making these adorable Leprechaun cookies! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

LOVE LOVE LOVE these SHAMROCK COOKIES by SHARON ZAMBITO!

LOVE LOVE LOVE these SHAMROCK COOKIES by SHARON ZAMBITO!
Sharon Zambito never fails to amaze. And these shamrock cookies fit the bill! Click on the photo to get Sharon's tutorial!

A little luck in your kitchen always helps!

A little luck in your kitchen always helps!
Related Posts with Thumbnails

You can help find a cure for kids with Juvenile Dematomyositis, with "Lovin' By the Dozen"

You can help find a cure for kids with Juvenile Dematomyositis, with  "Lovin' By the Dozen"
Click on the logo above for more information!