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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.
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A Very Sweet Offer from Sharon Zambito

A Very Sweet Offer from Sharon Zambito
"I put together a PDF with my tricks for the perfect pumpkin roll. It' s totally free. Hope you enjoy." Click on photo for Sharon's free tutorial!


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Tuesday, April 7, 2009

How to make a Shoe Box Cake


Supplies

I quarter sheet cake (9x13), cut in half, filled and stacked
Non-crusting buttercream, or thick ganache

Fondant

Roller

Ruler – with good straightedge
Pme cutter, or pizza cutter
White chocolate, colored to match fondant
Use milk chocolate if your box is brown
spatula

White Gumpaste

Edible markers and/or luster dust

Intructions:
Roll out fondant for box lid the night before you want to decorate the cake. This allows the fondant to stiffen and makes it easier to handle.

If you want a contrasting box and lid, then cover the cake in one color for the box,
and Roll and cut the lid in a different color.

Roll out rectangles 1/2" larger than the measurements to insure against mistakes. The 10 & 7" strips are the sides of the box lid. The thinner you can roll out the sides of lid the better.

Roll out white gumpaste in a small rectangle for the barcode, diamond shape for the box label. If you want, you can also cut out lettering for the top of the shoebox. Allow to dry. Using an edible marker and straightedge, draw a barcode and a label. You can also paint your lettering with luster dust.



To Assemble:



Take stacked and filled cake, and crumb coat with buttercream or ganache. Cover cake with fondant and trim flush with the bottom. Smooth and make your corners as sharp as possible. I use the straight edges of my fondant smoothers together at a 90 degree angle and crimp my corners.



When finished, remeasure lid sides to fit over fondant box place the sides of the lid on the top side of your cake. Attach with melted chocolate. Remeasure and recut top of lid to fit perfectly. Lay on top and run bead of chocolate over seams and corners, the smooth with spatula.



Once complete you can attach labels, barcodes or lettering to the box.






Note-
Because Buttercream or ganache will eventually soften the fondant, Place in refrigerator until ready for delivery to prevent sagging sides.



The original idea to incorporate the Birthday and Name into the barcode was the clever genious of Nati Leelavetchabutr. I was so thrilled when she gave her permission for me to use on this birthday cake! Thank you Nati!


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Photos and Tutorial by Jacque Benson 2007 -all rights reserved.
The tutorial or patterns cannot be reproduced for commercial purposes without
permission from the author.


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The Tutorials This Week Were Generously Shared by

SHARON ZAMBITO, BOBBIE NOTO & JACQUE BENSON Free Clipart

Contributors

  • Jacque Benson
  • Rhonda Christensen
  • Denise Talbot
  • Diane Marks
  • Earlene Moore
  • Edna De La Cruz
  • Eleanor Heaphy
  • Glenda Galvez
  • Jennifer Dontz
  • Mame Recckio Wolfe
  • Mara Tirado
  • Samele Thorner
  • Sharon Zambito
  • Shirley Wilson
  • Sif Jensen
  • Toni Brancatisano
  • Brenda Donner
  • Jane Singleton
  • Bonnie Merchant

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Love holiday cookie decorating? Watch Bobbie's newest video Inspired Holiday Candle Cookies with royal icing! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi

Christmas icing cookies ❤️🎄❤️ by Evelin Milanesi
Fabulous Cookie Artistry by Award Winning Evelin Milanesi from Milan, Italy. Evelin is the owner of Evelindecora. Click on the photo to see more of Evelin's amazing work.

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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