• Last updated 5/29/12 by ashleyscakes4u

Posted by ashleyscakes4u Get a ball of skin colored fondant. Roll into long rolls, look like finger width. I used the length of my fingers as a guide of how big and thick to make. Cut the fondant rolls as long as you fingers. Use toothpick to make creases in your fingers, again use your hands as a guide. I used the fake nails to make the imprints where your nail would be. Then done! Viola! You can use them to wrap around anything. Mine was for a naughty cake LOL. but can hold on to anything you want. hope this helps with your next project List of... read more

• Last updated 5/22/12 by brigittatw

Posted by brigittatw i saw this swiss rolls on the internet and try it my self ( its not my idea, i found some pics on japanese websites) you can also use it on top of a round cake or square. very nice when they donnot eat or may eat marzipan or rollfondant. List of Materials spongecake batter food coloringbaking sheet and baking paperfreezer and ovenpiping bottle of bagsfilling ( i used mocha creme ) spray cooking spray on your baking sheet and put your bakingpaper on it . put uncolored spongecake batter in a piping bag or bottle and put some tips... read more

• Last updated 5/16/12 by bellacakecreations

Posted by bellacakecreations This is how I constructed my 4 tier wedding cake covered in non pariels. There is probably an easier way to do it but this is just the way I decided to do it. If you find an easier way please share it with all of us. List of Materials sprinkles--non pariels 4-5 lbs ribbon 1/2" dowel white chocolate ganached* and fondant covered cakes **ganache is optional...It is just what I do prior to fondant to make sharp corners This cake started as sprinkles for my five year old to decorate cupcakes with and then......voila. My bride... read more

• Last updated 5/15/12 by jackie0970

Posted by jackie0970 Hello everyone. I have made this tutorial for anyone wanting to make a 2D horse head. Showing the stages of how to get the shape, crumb coat, how it looks with fondant on and the finished result. List of Materials square cake tin, knife, edible pen(optional) spatula I used a 10" square cake tin, to get the shape you can either cut with a knife free hand or use an edible marker pen first. Cut the cake in half and fill with a filling of your choice. I used strawberry jam and Swiss meringue butter cream. Apply a crumb coat, then... read more

• Last updated 4/12/12 by debs10

Posted by debs10 This is a tutorial on how to make a simple but effective Eeyore Head cake.It was made using 2×7"sandwich tin cake's. This cake is a great little starter if your just starting out making Novelty cake,with a great end result. List of Materials 2x7" round cakes Blue/purple,Cream,and Black Fondant 2 x 7 inch round cake pan Buttercream icing (for crumb coating) Filling black food coloring paint brush xacto knife pizza cutter or fondant cutter Start by carving the 2 cakes into a Bell shape. Fill your cakes as you wish.I just used... read more

• Last updated 3/16/12 by Smurfesque

Posted by Smurfesque This is a wonderful cake suitable for all sorts of occasions – birthdays, Valentine's, Mother's Day, anniversary's etc. I made this cake for the first time for my friend Lesley's birthday and it was such a success that I have made it many times since and each time I give it a different look. This cake was for an 65th Birthday surprise. Below are the instructions you need to make this cake including my 10 minute video clip 'How to make fondant frangipanis' using an individual frangipani petal cutter and a step by step guide to making frangipanis... read more

• Last updated 1/22/12 by DStauch

Posted by DStauch This tutorial and pattern makes a 4 inch or slightly smaller version than the orginal in order to use only one frosting sheet. To change up the look, replace Row 6 with varying sizes of pearl or metallic dragees. Water was used to glue the petals together but you may want to try substituting alcohol, piping gel, gum paste glue or a thin layer of RI. Just remember to only use a small amount. Royal icing was used to fasten the petals to the base to form the flower. If you haven't used these materials before, you might want to practice on some scraps to... read more

• Last updated 2/4/12 by emilyg

Posted by emilyg In a similar fashion as 'Brush Embroidery', you can create sketch-like effects with SugarVeil Icing. List of Materials SugarVeil Icing Icing Dispenser, parchment cone, or piping bag fitted with small tip Flat toothpick parchment paper (greased) 1. Start with a simple flower design outlined with frilled edges. 2. Mix SugarVeil Icing as directed. After mixed, stir in a few drops of additional water to use in the SugarVeil Icing Dispenser. Place cartridge over mixture and, using plunger, fill cartridge 2/3 full with the icing. Here's... read more

• Last updated 1/24/12 by mrsvb78

Posted by mrsvb78 This is a tutorial I made up for making an edible shoe from Modelling Paste. I make my modelling paste from 250g sugarpaste mixed with 1 tsp gum tragacanth. NB: Leave this to dry for at least 10 days so it really is properly dry and firm. List of Materials shoe (to cut up), modelling paste in your selected colour, craft knife, rolling pin, clingfilm, diamante buckles (optional) 1. Buy a shoe (or pair of course) I had fun searching in the Christmas sales and got this 2. Carefully cut the shoe apart. Keep the front and back of the shoe to... read more

• Last updated 1/16/12 by mrsmudrash

Posted by mrsmudrash I came up with this simple way to make a bow that involves only two pieces of modeling chocolate. I make this using modeling chocolate because it sets up almost right away and it easy to handle, although you can make it with fondant or gumpaste. No worries about ruffling or tufting anything...just use the template to cut out your chocolate, then fold your edges together and you're basically done! Enjoy! List of Materials Modeling chocolateRolling pinTemplate Print out the template to whatever size bow you'd like. Cut the template out... read more