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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.
We all have something to share...and we all have something to learn!


Nothing says Irish like Beautiful Lace

Nothing says Irish like Beautiful Lace
Click on photo for Earlene Moore's tutorial for beautiful fondant lace and have fun with your next cake!



Saturday, April 19, 2014


I just wanted to share a very quick and cute way to have fun on a sweet Easter Sunday!   Just so you know how fast this project is, I sent my husband out to pick up grilled chicken a few miles away, and by the time he got back, the chocolate egg was out of the mold, the bunny was finished and salads were made!  

Here's what you will need. 

White Chocolate fondant :
2" ball of white
1" ball of electric yellow
1" ball of neon pink
1" ball of neon green

1/2 cup white chocolate melts
 A few Pastels
Shortening for rolling out fondant
Malted Milk eggs or favorite candy


gum glue
Fondant Roller
Fondant Board
Blossom Cutters
Leaf Cutter 
Blue or Black edible pen
Cotton gloves for handling chocolate

Start by rubbing your fondant board lightly with shortening.

Roll two very small balls, 3/8" and 1/4".

Press flat into mold, as shown.

Roll out pink fondant on lightly greased board. Cut two small blossoms, using your cutters.

Place over yellow centers in mold. Gently press the petals into the mold.
When you turn it over, it should look like this.

Roll a narrow green cord about 4" long from the green fondant.

Cut in half and press into back of flower, then shape into stems, pressing the stems gently into the mold.

Roll out green on lightly greased board and cut a leaf.
 Place on stem, gently pressing into the mold.

When turned over, it should look like this.
 Set aside.

In the microwave, melt the white chocolate in a heat safe measuring cup, for about 2 minutes at med power.
Remove from microwave, and stir until chocolate is melted and smooth.

Spoon into molds, tilting to coat the sides,
continuing to rotate the mold slightly to cover the sides with a nice thick layer of chocolate.
 If some spills over the edge, just scrape off with the flat side of a spatula.

Place in the freezer. 

While the chocolate is in the freezer, 
Divide the white chocolate fondant into two equal pieces. 
Form one into an oblong shape slightly larger on one side,
as shown below.

Clip the sides to create arms, and clip 1/2" into the center of the bottom to create legs,
 as shown below.

Gently roll the arms and legs to create a body.
Clip off ends of arms and set those pieces aside for later use.

Make feet and hands by shaping the arm/leg ends of the fondant.
Place the body in a sitting position and set aside.

Take the second ball of white fondant and make another oblong shape, 
as shown below.

 Clip the center of the narrow edge, as shown to create ears

Flatten the ears.
Roll out a small amount of pink and place in the center of the ears.
Attach with gum glue, if necessary.

Break a toothpick in half and place into body, with a portion extending above the neckline.
Moisten bottom of head with gum glue and push into the toothpick to secure to the body.

Add pink to the bottoms of the feet, (as shown below)
 and buttons on the front of bunny, if desired.

Roll out two tiny balls with the reserved white fondant, and a smaller pink ball. 
Attach to the face to create the bunny's nose and mouth.
And don't forget to save a little white for a tail!
Using an edible pen, make two dots for eyes.

Reheat the leftover chocolate in the measuring cup
.(being careful not to burn it, 30 seconds, med power should be plenty, but keep a watchful eye)
Okay, now using the artist brush, dip into chocolate
and brush a little onto on side of the pastels to attach to the bunny.
 We don't want our Easter Bunny empty handed! 

If you cannot find pastels, just  use 1/4" edible pearls, candies or rolled fondant. 
Okay, Bunny is finished!!

The chocolate eggs should be set up.
Remove from freezer and set right side up.
Allow the eggs and base to loosen.
They should fall right out of the mold.
How cute is that?

Use cotton gloves to prevent fingerprints.
Turn the flat sided egg upright and fill it with candy.

Gently brush melted chocolate along the edge of the egg,
then afix the decorated side of
the egg on top.  

Brush a little melted chocolate over the seam,
then add the butterflies to cover the seam.

Brush a little chocolate on the top of the base, then set the egg on top of the base.
Place the bunny on top of the egg.
And add a little butterfly to his foot, just because it's spring!

There you go...
Peter Cottontail with lots of sweet treats!

  Happy Easter!

Tutorial and Photography by Jacque Benson
                                                                2014 all rights reserved.
This tutorial and material on this website cannot be republished without permission from the author.

Monday, March 24, 2014

Sugar Day! Come and Play! (event notice by Jacque Benson)

Are you interested in a fun day of sugarwork demonstrations, networking, meeting new cake friends, or just learning something new?

Southeast Texas Cake Club is sponsoring a full day of sugar fun on Sunday, April 6, in Winnie, Tx.

I will be there demonstrating, along with premier sugar artists, 
such as 
Silvia Wilson, 
Pat Daigle, 
and Denise Talbot.

I am very excited and honored to be included in the day's lineup of activities--
So come and join in!!
Click Here for more information!

On Monday and Tuesday following the Day of Sharing, I will be teaching two different classes. 

Monday, April 7, baby stuffed animals in on the agenda.
As an added bonus, I will be demonstrating how to make a baby crib cake---

sign up HERE to register
I'll provide the materials, you bring the tools
 and we will have loads of fun making the cutest stuffed animals!

The second class will feature Gumpaste Monogram and Sugar Toppers.
sign up here to register

Learn how to make different styles of toppers, either elegant or just fun, for your next special occasion cake.
We will make a number topper, a gem encrusted topper, and entwined flower toppers.
The materials will be provided, you bring the tools, luster dust or spray, and either dragees or sugar pearls for the gem encrusted topper. 

Classes are $75.00 each or sign up for both for $130 and save!

I am looking forward to see you there!!

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The Tutorials This Week Were Generously Shared by


And to ALL of our Readers...

Above all, have fun and keep baking!


A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
I was instantly in love when Bobbie Noto shared this cookie with SugarTeachers! She is an amazing talent. For instructions on how to create this adorable cookie, click on the photo and don't forget to subscribe to Bobbie's website!

Pillow Cake Tutorial by Toni Brancatisano

Pillow Cake Tutorial by Toni Brancatisano
How beautiful! A great tutorial shared byToni Brancatisano. Click on photo to see the tutorial!

Pistachio-Cardamom Cake

Pistachio-Cardamom Cake
Click on link for Edna De La Cruz's dee-lish cake recipe.

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