I was asked to teach six 6th grade girls how create gum paste roses, for a slumber party activity. After careful deliberation I decided it would be best to have a class on making roses without venires or cutters. Roses are extremely technical and with six eleven old girls I thought their attention span might be taxed. It was the correct choice, they had loads of fun and I held their attention to the end. Each created their own rose for a cupcake.
I wanted to share the class with all of you!
Flower paste rose class and video:
You can find supplies at 5th Avenue Cakes
Join me with my slumber party class.
No cut flower paste rose video:
For the detailed video please see Whimsical Christmas Tree Cupcakes
We had a brilliant time and the party was a huge success.]]>
I dedicate this flower paste tutorial to grandmother, who past away Thursday.
My grandma was small in stature, but giant in heart! Through her love of life and patience I learned so many valuable life lessons.
Her 101 years years were filled with rich and wonderful experience, and I thank her for sharing them with me!
Words cannot express the joy Grandma brought to everyone she came in contact with; in her honor I share this gumpaste pansy tutorial.
My technique for pansies is individual wired petals, although you can build a pansy in a Celformer, I find wiring each petal creates a realistic look.
So lets have some fun creating beautiful flower paste pansies!
Lemon Zest Pansy Cupcake:
Supplies need can found at 5th Avenue Cake Designs
Please visit 5ht Avenue Cake Designs for the video tutorial!]]>
Edible painting is a wonderful cake decorating technique, that can be a relaxing artistic expression for clients and friends. However several of my readers have contacted me to let me know they are frustrated and although they think hand painted cookies (cakes are beautiful) they hate painting. I want everyone to be successful edible painters; therefore I have created a video tutorial breaking down the strokes and expelling how to achieve elegant painting without frustration.
I will show you how to properly load your brush, the paint consistency, and how to use your brush to create several types of leaves and petals.
You can find the supplies at Shop 5th Avenue Cakes
Prior to starting to paint relax, hold you brush to obtain an understanding of how the brush feels in your hand.
Watch the video first and then begin to paint. Stop and start the video as many times as you need to mimic each stroke.
Extra tips for success:
You want to have your brush water to soften the bristle and keep the food paste from going into the ferrule.
When you are ready to use the brush wipe most of the water off brush, you want your brush barely damp (like brush embroidery).
Piping gel is a wonderful edible medium to help allow the paint go further, only load with colours every third or fourth time.
All the leaf stokes are the same for petal strokes.
For more edible painting HD videos please visit Shop 5th Avenue Cakes!
Hopefully I have taken away your painting frustration, if you have any further question please leave me a message.
As I was designing these Easter cakes, I keep thinking of Easter bonnets, however I did not want to just place a bonnet on top of cake.
I finally decided to mould a little face, out of modeling chocolate, to wear the bonnet.
Modeling chocolate consists of two, in my case three, ingredients (chocolate , corn syrup, and icing sugar). Seems fairly easy, but not necessarily in all cases. If you over mix the corn syrup to the chocolate, it will become a greasy mess. Also, if you do not have complete contact with melting chocolates, you end with chocolate pieces in your mixture. Once you achieve the perfect stroking method, modeling chocolate becomes second nature.
Modeling chocolate is awesome for making figures, it resembles clay and works fairly similar to clay. The major difference is modeling chocolate does not work well if it becomes too hot.
I have a full explanation on 5th Avenue Cake Designs.
Easter Bonnet Cake:
Please visit Shop 5th Avenue Cakes for supplies
You can find the complete tutorial for Fondant Frills and Sculpted Modeling Chocolate Easter Cake here
Bonaus video below.
It’s official! I have become addicted to painting cookies and cakes!
Hand painting has become increasingly more popular in the last few years. It’s a great decorating technique, limited to only your own imagination. You can customize an Easter theme, like the cookie above, or design an entire wedding. What would be more spatular than a tiered cake with mirroring cookie favors and floral centre pieces. You could add gumpaste flowers as a cake topper that match the paint flowers on the cake. Invitations and thank you cards could be created with the same painted flowers. As I said there no limitations!
For a detail tutorial and supply list visit 5th Avenue Cake Designs.
Have fun with this video showing how to hand paint and pipe the tropical sugar cookie!
Bobbie’s Baking Blog has open a new shop and educational centre! This is your official invitation to learn wonderful recipes, beautiful sugar flowers and cake decorating techniques.
We will be moving websites as well to 5th Avenue Cake Designs!
I will still post tips and techniques on Bobbie’s Baking Blog, however 5th Avenue Cake Designs will be offering more videos and step by step tutorials. In addition, 5th Avenue Cake Designs has a full shop where can buy decorating tools, decorating products, and order custom cakes, cookies, and cupcakes.
All the posts and tutorials over the past four years are at 5th Avenue Cake Designs, so you can find all your favorite tutorials in one place.
I hope to see soon you at 5th Avenue Cake Designs!
In the meantime here is a sample recipe: Flower paste!
Cherry Blossoms have been a favorite of mine as long as I can remember. Their dreamy presence along with the soft beautiful pink colour are an attention grabber and make them the perfect cake topper for any special occasion, especially weddings.
I decided to research the cherry blossom flower and the gorgeous tree they grow on. I was surprise to learn the calyx of the cherry blossom is primarily deep pink with a small amount 1/8 to 1/4 of calyx accented with a moss green colour. They bloom for about 14 days, which only adds to the allure of the flower. It occurred to me a gum paste cherry blossom would last for a life time.
I, of course, wanted to share a step by step video and download tutorial on creating the gum paste cherry blossom.
If you choose to make your gumpaste/flower paste prepare the paste the day before you will be creating your cherry blossoms.
Typically, the cherry blossoms are created with a signal 5-petal cutter, which is charming as a filler flower for a cake or a sugar spray.
I however wanted to construct individual wired petal cherry blossom flower to be a focal point of my spray and cake!
For the HD Wired Individual Petals Cherry Blossom Flower download tutorial.
I hope you enjoy both techniques for the cherry blossom!
Normally at this point I would tell you I would love to see your cherry blossoms designs (I still would), but I wanted to take this opportunity to inform all of you that:
After months of hard work from my entire family we have opened our new shop: 5th Avenue Cake designs. We now will not only be able to offer you custom designed cakes and cookies, but we have an educational centre where we will be offering classes of all levels and aspects of sugar art, royal icing techniques, cake and cookie decorating. I hope you enjoy the website and our new shop! I would love feedback.
Cherry blossoms have a delicate and mysterious presence. They bloom in early spring and the aroma the blossoms give is enticing. They are perfect blossoms for wedding cakes, you can add them to almost any sugar spray for an extra special touch, they also are perfect as the central focus, or awesome as an accent to hand painted cakes.
I chose to combine two of favorite cake decorating techniques flower paste cherry blossoms and hand painting cakes. When I began this cake I researched the cherry blossom in order to create a lifelike flower (both sugar and panted). I was surprise to learn the calyx and hip are dark pink and green with the majority colour being dark pink. The stamens of the blossom are higher than then the petals.
With Cherry Blossom season starting Friday I thought we would have fun creating a Cherry Blossom Cake. Here is my video tutorial teaching how to hand paint the cherry blossom and create sugar cherry blossoms.
This is the first post of two: Hand Painting Cherry Blossoms.
The Sugar Cherry Blossoms Tutorial video will be later this week!
Cherry Blossom Cake:
The tiers are filled with a Crème Frâiche Cherry Blossom.
Prepare your mise en place and food paste ( depending on the brand of food paste you might want to add a bit of white to lighten the pink).
You will need to cover and tier your cake a day ahead to dry.
I like to place a styrene plate in my painting plate. I use the One Stroke method to paint my blossoms.
The complete HD Cherry Blossom Cake Hand Painting with tips and tricks video 32 minutes.
As I mentioned before later this week I will be teaching Flower paste/Gumpaste Cherry blossoms with both a 5-petal cutter and individual petals.
I would love to see your hand painted cakes and post your photos to my Facebook page (giving you credit and a link)!
Try to go to a Cherry Blossom Festival.. You won’t be disappointed!]]>
Needlepoint royal icing piping is a unique technique to take your sugar cookies or cakes (even cupcakes) to the next level. I adore the intricate piping skills that can be achieved with a cornet and nozzle. Although piping a needlepoint pattern onto a sugar cookie or cake is pretty straight forward it is time consuming. A detailed needlepoint royal icing cookie can take several hours to finish. The end result is a sensational work of art. Anikó Vargáné Orbán has amazing needlepoint royal icing work, visit here site ,I promise you will not be disappointed!
With Easter just a about a month away I thought teaching the basic method of royal icing piping would fun. The Easter baskets above are basic needlepoint, however once you are comfortable with this technique the possibilities are endless.
Prepare your mise en place.
Knead the fondant mixture together, roll the fondant out and place in a pasta machine on #1. Cut the fondant with the basket cookie cutter, keep the basket center.
Turn you cookie to the backside, brush the handle and the rim of the basket with piping gel, attach the inset with the smooth side facing the basket, and smooth.
Turn the cookie upright and attach the basket fondant cut out with piping gel.
Piping the Royal Icing Lace Lines:
Fit a parchment paper cone with a PME #1 tip/tube and fill the cone 1/2 way up with soft consistency royal icing, fold the top of the cone over.
Check the consistency of the royal icing by piping a line between your fore-finger and second-finger gently wiggle your fingers, if the line does not break you are good to go.
Begin at the bottom of the basket piping horizontal lines, pipe the lines equal distance to the rim. Check your consistency again, if you are good, pipe the vertical lines the same distance as the horizontal lines.
(If your consistency has thicken cut the tip off and rinse the tube, pipe the royal icing into a bowl and add cooled boiled water by the drop until your royal icing is soft consistency. Redo another cornet/cone).
Filling the grids:
Before you prepare your cornet/cone look at your cookie and decide on the pattern you want.
Create bead consistency royal icing. Place the bead consistency into a cornet/cone without a tip. Pipe the icing on a work surface if the icing pipes out into a round bead you’re good to go.
I tend to wrap my parchment paper cone without an opening, if this is the case cut straight at the tip to create a small opening. Pipe a bead in the grids to copy your design.
When you have finished piping the grids pipe decorative beads around your basket.
The lace process is time consuming, start with one basket at time and sit in a comfortable position to pipe.
Filling The Basket with Eggs and The Rope Handle:
Prepare your mise en place.
Fit a cone with a PME # 4 tip/tube and fill the basket with an ivory shade, off-peak consistency, royal icing. To achieve ivory add 1/4 drop brown, yellow, and pink food paste fold in with a rubber spatula (that has never been used with fat) until the icing turns ivory and add a 1/4 of a toothpick of piping gel, fold the piping gel until amalgamated. The piping gel will add a shine to the royal icing and allow to pipe longer before drying out.
A rope is just a series of piping of reverse “S” and one “C” shapes to start. Pipe a “S”, holding the cone at a 45 degree angle on the the top and the bottom of the handle. If your “S” shapes are slightly off use a turkey trussing needle to gently move it into shape.
I colored (in pastel yellow, pink, & purple) wrapped, and placed our fondant in plastic bags prior to beginning the project. Knead your colored fondant, roll the fondant, one color at a time, place in a pasta machine to roll out to a number#2 thickness. (If you do not have a pasta machine the fondant maybe rolled by hand). Cut about 18 to 21 eggs of each color, it takes about 12 eggs to fill the basket. Once the fondant is rolled to desired thickness use the mini egg cutter to cut the eggs out. Cut the eggs 2/3 from the top, before glue the eggs down arrange the eggs to your liking, remove them and use edible glue to the back of each egg (work with one egg at a time). Starting under the handle glue each egg down, layering them towards the inside rim of the basket. The idea is for the eggs to give the illusion they are in the basket.
I chose a to create a small fondant bows at the top of each basket handle. I have not included a tutorial on fondant small bows, due to length and techniques of this. I will be posting a small fondant bow tutorial soon.
Pipe leaves over laying the rim seemed appropriate and quite easy. Fit a cone with a PME tip st 51 leaf tip, fill the paper cone 1/2 way with off-peak spring green royal icing. To achieve the spring green color add 1/4 of tooth pick electric green food paste and 1/4 of a tooth pick green food paste fold the color until amalgamated, add 1/4th of tooth pick of piping gel fold again. Fold the cone closed. Pipe a leaf on your work station if you can pipe the leaf without squeezing so hard that you have given yourself a hernia, you are good to go.
Holding the tip parallel to the rim of the basket, squeezing firmly, stop pressure when the leaf is triangular, and then decreasing pressure as you draw the tip away from the base to form your first leaf. Continue this process until you reach the opposite end of the rim. To achieve the same size leaves use exact amount of pressure on each leaf.
If you need to move any of the leaves slightly use your turkey trussing needle.
Tips for success:
The royal icing needs to be a soft peak consistency to achieve straight lines that will not break, remember to test the consistency. Be sure you are comfortable prior to piping, in a chair with your back and your feet flat on the floor.
If your find you are becoming frustrated give yourself a 5 minute break.
I would love to see your needle point royal icing work.
Easter is just around the corner and every year I create special Easter baskets filled with custom cookies,candies, and other treats. I found this large egg cookie cutter and visioned an exquisite frilled sugar cookie with a light ombre effect. After applying the design I realized it resembled a Halcyon Day’s egg DF had given me yeas ago. (I collect them). My china cabinet has become a place of inspiration for cake decorating lately.
Easter Sunday is April 20th, and will be here before you know it. I thought I would be fun to give an Easter tutorial to help inspire your creative baking.
Frilled Easter Egg Sugar Cookie:
Wait at least 2 to 3 hours from baking your cookies to decorating them.
Prepare your mise en place and monochromatic colors.
Roll your softened antique white fondant and place in your pasta maker, roll only to 0. (If you do not own a pasta maker roll the fondant to 1/4-inch by hand with a fondant rolling pin). Cut the rolled fondant out with the scalloped egg cutter. Take your “naked” sugar cookie and apply, with a brush, piping gel, align the fondant scalloped egg with the egg cookie, gently smooth the fondant with your hand from the middle to the outer edge, and repeat with fondant smoothers.
You will not need to let the fondant dry to add the frills. Started in the middle of the egg with the darkest monochromatic color going to the lightest towards the top of the egg and leaving a strip of antique white and then proceeding with the darkest monochromatic color going to the lightest towards the bottom of the egg. Think of painting strips of a boiled Easter egg.
Roll the darkest color of pinkish-purple, place in a pasta machine and roll to #6, you want the fondant to be see through and very thin. Use the scallop egg cutter and cut from the middle to the top, cut a strip from the widest part about 1/2-inch wide. Transfer the fondant to a foam board and using your medium Celstick frill the bottom. Brush a small amount of edible glue to the back and place slightly above the middle of the cookie. Gently smooth the band to attach. Repeat with each color, make sure the colors stay in order from darkest to lightest. For the bottom half place the lightest color 1/2-inch up from the lowest portion of the cookie, make sure to add the frilled monochromatic colors lightest to darkest. Ideally you should have antique white showing on the bottom, top and middle sections.
Open the frills, starting with the first band and place on a small book reader stand upside down. By allowing the cookie’s frill to dry upside down the frills remain open.
The Wrapped Roses:
Prepare your mise en place.
Place the well kneaded rolled gumpaste in a pasta machine to #7. For a detail tutorial visit Gift Box Cake.
Once all your roses are frilled, wrapped, and dried it is time to petal dust the roses and the frills on the Easter egg cookie! Three rose fits perfectly on the Easter egg cookie.
Prepare your mise en place.
Start with the cookie frills, gingerly petal dust the frills with fairy pink petal dust, be very gentle the frills are fragile due to the thinness. Once all the frills are dusted to your taste mix your antique gold paint. Place some antique gold in a small container add a few drops of vodka and swirl until the vodka and gold are amalgamated. You do not want the paint to be too thin, nor too thick, if the paint coats the bottom of the container with slight rippling the consistency is great.
With a round #2 brush paint the edges of the frills.
For the rose petal dust with the fairy pink starting in the center of the flower, the darkest color should be in center and become light as the petal blooms outward. If the gold paint has thicken (alcohol evaporates) and a a drop of Everclear (or lemon extract) at a time until the consistency is right. Using the #2 brush paint the outer edge of each petal.
Assemble the Easter Egg Cookie:
You can either use stiff peak royal icing in a cornet or melting chocolate.
Heat some melting chocolate disks in a small microwavable container,dab a drop on the bottom of each wrapped rose (one at a time)
place them on the top frill and spray with freeze spray.
I would love to see your inspired frilled Easter eggs.