Book Review--Planet Cake by Paris Cutler

First let me be the first to admit, I have a problem with books, not necessarily a bad problem unless you ask my husband.

So I was way too excited when I heard that Planet Cake had published a book. I looked and looked for a place to get it (and not have it take 18 years to get to me)

I finally found the book at The Book Depository they show your purchase price in US dollars and they offer free, yes FREE shipping, worldwide..(it only took a week) another place is Amazon also does worldwide shipping..

ok, ok, now to the book.

My first impression when I received the book was to swoon. It's high quality, in my opinion, from the point of view of a paperback..

The first section is called "How to use this book" I really appreciate this section because it gives insight into what Paris was thinking when she laid out this book. quite a few decorator's books are laid out according to their mindset and we set out to learn something, but find out it's only a photo album of their work (not that I have a problem with that either, it's just that sometimes I want to ogle and drool and sometimes I want to learn something)

The next section is called "Essential planning and preparation." It gives a timeline to plan and prep the designs. This is important because sometimes we procrastinate! Well, we still may procrastinate but at least we know what time frame things should happen! Following this section are photos and descriptions of items used in the book to decorate and common terms.

Paris gives recipes for cakes that are suitable for the designs in the book. As with all books, the recipes should be tested to see if you like them.

There is a general technique section that applies to every project in the book. This is great because it explains all the techniques that are used one time, in the beginning so space isn't wasted with every project.

There are various sections: cupcakes, round cakes, shaped cakes and 3d cakes, presented in that order. This may be a natural progression because the projects are harder as they go along.

The information for each project is thorough, and photos and drawings are presented to help the reader in completing the project. The language and the descriptions make it seem that anyone is capable of completing these projects.I love this book, even if it is just to look and wish. My only complaint is that I would love to see a section on topsy turvy (whimsical/wonky, whatever you want to call them) because they are quite famous for those (and the ganache technique that IS taught in the book).

Run (don't walk) to book depository, or amazon.co.uk and get this book!

How to Make a Sugarpaste Butterfly

These little gumpaste butterflies make a lovely addition to a floral cake topper.
They are made on wire to easily insert into your topper.

Supplies

Gumpaste
Fondant Roller And Board
Cornstarch

Patchwork Cutters
#20 Covered Wire
Wire Cutters
Gum Glue
Edible Markers
Non Toxic Pastels

Instructions

Using wirecutters, cut wire into 6-8 inch lengths.

Roll out a small ball of firm gumpaste on a board, heavily dusted with cornstarch.

Roll thin, but not paper thin. Dust the Butterfly cutter with cornstarch. Press the patchwork cutter into the gumpaste, placing pressure on the edges of the cutter.

Pressing firmly on the cutter, move on board in a circular motion. Holding cutter in place, pull remaining gumpaste away.

Using a pin, loosen gumpaste from cutter. If butterfly should break in half at thorax, don’t worry, it will work just fine.

Roll a small amount of gumpaste into a 3/8” size ball. Moisten one end of wire with

gumglue, and insert into the ball. Press the gumpaste into wire, creating a ½” sausage on the end of the wire and brush with gum glue.

Place the gumpaste covered end of wire vertically over the center of the back side of gumpaste butterfly.

.

Fold the butterfly over the wire, gently folding the ends of wings to

create movement.

If thorax breaks off during process, make another by forming a thorax from a small sausage of gumpaste. Attach to the butterflies with gumglue

Place on a Styrofoam base to dry.

Once your butterfly has dried, use a colored marker

and paint a few sections of your butterfly.

With a black edible marker, outline the detail of the butterfly,

Repeat on back sides of wings.

Then finish by softening the shades, by coloring

the remainder butterfly using pastels. Gently rub

the pastel color in with a soft paper towel.

Insert wire into your cake topper.

Photography and tutorial by Jacque Benson

All rights reserved 2009

Contents of this tutorial cannot be reproduced for

Commercial purposes without permission from author.

Agbay-- A Wonderful tool for leveling cakes

Creating a beautiful cake can be challenging!
Whether you are preparing a simple layer cake or a multi-tiered cake, the success the finished overall look starts with the foundation on which it is built.

It is essential to start with a perfectly level cake to attain a beautiful and stable cake.

If the cake isn't level, problems will occur with stability such as shifting and can
negatively effect the overall look of the finished cake. Those unsightly bulges on the sides of a cake are a direct cause of uneven layers. And then, leveling a cake can be a challenge all of its own!

Until now....

One tool that has made life easier for cake decorating is the Agbay Cake Leveler.

Maureen Agbay is a cake decorator.

Watching her work and seeing her Wedding Cake business escalating, her husband, Tony, decided to come up with an easier way to level a cake. He did just that, devising a wonderful and easy system to level and torte a cake at the same time. Now the Agbay Cake Leveler has taken the struggle out of leveling a cake.

Here is how it works.

Simply adjust the blade to the height you need and tighten the knob.

On this cake, I chose to level the height and torte the cake at the same time.

In a side to side motion, slide the Agbay leveler through the cake.

( Do not place your hands

on the back side of cake to stablize.

The blades on the leveler are extremely sharp.)

Voila! Leveled and torted in one easy action!

There is also a very nifty blade cleaner that Agbay offers too.

It is wonderful for

loosening the sticky crumbs from the blades

without cutting your fingers.

When finished, just replace the tubes back over the blades

and store until you bake your next cake.

To order your own Agbay, click on this link:
http://www.agbayproducts.com/

This product is well worth the investment!! You will have peace of mind knowing each layer of your next cake is level and cut down on preparation time as well.

Happy Baking!


Article courtesy of Jacque Benson
2009 All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Carnation Tutorial

Here are some quick Carnations that I just made for a wedding cake topper. They were easier then I thought they would be!!

To start...hook a 22g wire and wrap floral tape several times. This gives the sugarpaste something to adhear to.

Roll out the sugarpaste thin and cut out a scalloped circle.

Use an exacto knife to cut around the edges as shown.

Place on a hard surface dusted with cornstarch. With your index finger, roll a toothpick back and forth around the scallops to frill them.

Turn over and brush center with glue up to the frills. Insert wire through the center and fold in half. Keep wire hidden. Brush glue below frills on the right side and fold past center. Turn around and repeat.

Pinch base to round the shape. Let dry.

Make a second cut and frill as before. turn over, brush with glue and slip wire through center. With index fingers and thumbs, pinch and gather the second ruffle around the first. Repeat for a third row. Let dry for about 15 to 30 minutes before adding each addition.

For a larger flower, increase size of cutter and/or add more rows of ruffles. For the ones used on this cake, I used 3 small, 3 medium and 2 large ruffles. If you wish to add color, hold upside down. With a flat brush, dust the edges with a darker color. I didn't do that with these because they matched the carnations that were in the table centerpieces.

Below is a close-up of the carnation topper.

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Tutorial courtesy of Rhonda Christensen
2009- All Rights Reserved

This material may not be republished or reproduced in any manner without the expressed permission of the author.

Cherry Blossom Tutorial

Cherry Blossoms are easy to make and so beautiful in arrangements and as center stage on a cake. I have made them with cutters (JenniferDontz.com has some darling cutters that I have used) and by hand. This demo will show you how to make them by hand.

I use a JEM Silk Veining tool (my favorite tool!), PME star, ball tool, 26g wire, Cel pad, small sharp scissors, piping gel and a corn starch puff. I use straight Wilton Fondant for these. I have found that it works better than gumpaste.

Start with a small cone and flatten the top slightly.


Use the PME star tool has a side with a 6 point and 5 point star. Use the 5 point side to impress into the top of the flattened side.


Cut the points of the star with the sharp scissors, taking care not to cut all the way through.

Separate and flatten the petals with your fingers.


Dust your thumb and fingers with corn starch. Use the Silk Veining tool to vein and thin the petals. Use a crescent shape movement to go around each petal. I press hard into the sides of my thumb.


Take the Star tool to impress a 5 point star into the center again. Use a ball tool to gently to ruffle the edges of each petal taking care not to tear them.

Use a ball tool to gently to ruffle the edges of each petal taking care not to tear them.

Dip three stamins in piping gel and gently insert into the center. I always make a bud shape and wire "twig".


Wrap with floral tape and tape the blossoms together in a delicate branch. Make branches with 3, 5 or 7 blossoms for good balance. You can also add in leaves.

Tutorial and Photos by Denise Talbot all rights reserved 2009

This tutorial cannot be reproduced for commercial or teaching purposes without permission from the author.