The Lambeth Method is an old school form of cake decorating that has a reputation of being secretive and almost impossible to pipe without being educated in the technique. It definitely takes dedication and years of practice, however with persistence and a love of intricate piping you will able to confer the Lambeth Method.
I realized most novice cake decorators are terrified to try the over-piping technique, due to the lack of instructions available. Although Joseph Lambeth wrote a book on his beautiful method of piping, however it is almost impossible to find a copy.
5th Avenue Cake Designs has created a detailed video showing the basic steps to beginning the Lambeth Method of Piping
Lambeth Method Cake:
You can find supplies Here
According to 5th Avenue Cake Designs:
You will want to cover your cake 2 to 3 days prior to pipping your cake.
I find if you separate your egg whites one day prior to preparing your royal icing the egg whites are stronger.
If you prefer to not use raw egg whites you will want to use powder albumen (egg whites). Meringue powder is not generally strong enough.
Now that you have all supplies please enjoy the the video.
To continue to the second beveled tier of the cake:
The complete HD Learning Lambeth video..2 hours 36 minutes in two videos.
The Lambeth Method Cake Schedule:
Day 1..Bake the cake or cakes after cooled fill the cakes,
crumb coat (or ganache), cover your cakes leave for a 2 to 3 days
Day 2: Separate your eggs ( if you are using raw egg whites)
Day 3: Prepare your royal icing
Hopefully this tutorial has reduced the fear of over-pipng Lambeth style]]>
Royal icing decorative scrolls always grab your attention. Decorating dainty scrolls can transform any ordinary cookie or cake into a show stopping piece.
This simple circle shape cookie has a new presence once the scrolls have been piped.
Royal icing is the one medium that seems to intimidate a beginning (sometimes seasoned) cake/cookie decorator.
However, with practice, time, and the willingness to fail and than learn from the mistakes you can be a wonderful royal icing artist. The Chandelier piped onto the cookie above is a series of
“C” scrolls, with a little decorative piping.
I am sharing a video by 5th Avenue Cake Designs, that will step by step show how to
recreate the elegant scrolls on the sugar cookie.
Medallion Filigree Cookies:
You can find the supplies here
Bake and cool your cookies.
For the vanilla lemon cooke recipe visit Medallion Filigree Cookies
Once your cookies have completely cooled cover them with either royal icing or fondant. I love the flavor of soft fondant and the royal icing design.
If fondant is your covering of your choice you will need to allow 4 to 6 hours for the fondant to set.
If royal icing is your covering of choice, you will want to use a 15 second topcoat to cover the cookie, and allow 24 to 48 hours for the royal icing to dry completely.
The royal icing must be completely dry.
To Achieve Cold Boiled Water:
I use an electric tea kettle to boil the water, next I allow the water to come to room temperature.
Finally, I pour the room temperature water into a food safe (labeled) spray bottle, and place the spray bottle into the refrigerator.
Once cold, the spray bottle of water is ready to use.
Now that you have all your materials together, please enjoy the video tutorial!
The template for the medallion, and the three sizes, can be found here.
Remember a soft artist brush can be your royal icing best friend, as far as tools go!
Bobbie Bakes at 5th Avenue Cake Designs shared this enchanting lemon pie/tart tutorial.
Just looking at the photos enticed my tastebuds, with those adorable royal icing blueberries, charming lemon slices decoratively placed on the meringue and encompassed with an icing crust.
Tart cookies would be a wonderful desert to serve at a 4th of July picnic, easy to transport and one sugar cookie recipe would enable you to display a plethora of the lemon tart cookies!
Surprise your friends and family by flavoring the cookies and icing with lemon. Now your cookies will not only look like mini lemon tarts, but taste like a lemon tart!
Lemon Meringue Tarts:
You may find the supplies for this project Here
To flavor the royal icing substitute almond extract with fresh lemon juice.
The colour for the Royal Icing Blueberries:
After rubbing down the royal icing colour the icing with 1/4 tooth pick royal blue, 1/2 toothpick navy blue, and 1/2 toothpick violet.
The royal blue gives depth and light to the colour.
Prepare your cornets/piping bags with the nozzles:
For the lemon curd icing.. topcoat consistency fitted with #4 nozzle.
For the pie crust icing..medium consistency fitted with petal nozzle Wilton #101.
Now that you have all your equipment and materials it is time to create lemon pie sugar cookies!
Please enjoy the video:
For the complete HD video...23.11 minutes.
The video will detail how to create the royal icing blueberries, meringue, and lemon slices.
Time Schedule for Lemon Tart Cookies
Lisianthus is a soft, romantic flower that is often mistaken for a rose or peony, due to how the petals bloom (similar to a rose or peony), and is a favorite of mine for weddings.
Lisianhtus are a versatile flower perfect for wedding cake sprays, and lately the Lisianthus has gained popularity for themed weddings.
In order to recreate the enchanting flower you first need to understand it’s parts. The centre has a pistil, ovary, five “T-” shape stamens, five ruffled petals, and a long skinny calyx . The buds and leaves grow in pairs, and bud itself has little frills tightly wrapped within the calyx.
I thought with wedding season beginning it would be fun to design a video tutorial: How to create a Lisianhtus and Spray.
Flower Paste Lisianhtus:
You can find the supplies at Here
The flower paste is tissue paper thin, and fairly easy to work with!
I find adding a small amount of vine green or bitter lemon softens the harsh white paste (this step is optional).
If you choose a commercial brand your ready. The Lisianhtus’ centre general needs two days to dry, therefore create the pistol and the buds on the same day. If you are creating several Lisianthus flowers and buds, construct a centre for each flower.
I used commercial stamens, if you prefer to construct flower paste (gumpaste) stamens, cut 5 short 33 green (white is fine too) gauge wire. insert a tiny oval shaped piece of paste on the wire, next form the oval into a “T”-shape. The flower paste stamens need to be dry prior to adding the pollen, however you may dust the stamen wet.
If you choose to have Lisianhtus leaves in your spray create them on the same day as above. This is a great way to organize your time.
I show you how to use a lighter for the wire insertion for the bud, please remember safety first. The wire becomes quite hot, if you have small children you might want to use the floral tape method. Using a lighter to heat the wire caramelizes the flower paste and fuses the paste to the wire. This technique will save time, because you are able to work with the bud in about 30 minutes.
Now that you have all your materials together, please enjoy the video tutorial!
The detailed HD Video..Lisanthus Flower Spray
Flower centre, and attach stamens…26.50 minutes
Creating petals, attaching to the the flower centre, and construction of the spray…39.18 minutes
Lisianthus bloom in a variety of colours, I love the ones that have tipped colours. I find if you surf on google you will find the Lisianthus that captures your eye.
I can’t think of anything more enticing than Lemon Meringue Pie. Not only does it scream Spring/Summer is here, but it is the perfect pie for mom!
The tart lemon curd combined with the fluffy meringue on a flakey homemade crust is heavenly.
I wanted to share with you a tutorial showing how to create the best lemon meringue pie. Once you have a bite of 5th Avenue Cake Designs lemon meringue pie you will never use another recipe.
I have broken down each step from crust to meringue. The technique might seem a little daunting, however you can prepare the crust dough a day or two ahead of time.
I promise it will be worth the effort!
Lemon Meringue Pie:
• Food processor, optional
Place the pastry flour and cold butter in the freezer for 30 minutes prior to preparing.
Prepare your mise en place.
In a food processor, fitted with a metal blade add pastry flour, salt and baking powder. Pulse about 4 times to combine. Add 1/2 of the cold butter, pulse 4 times, add the second half and pulse till the mixture looks like coarse sand. Add the cider vinegar and start with 59 grams/ 4-tablespoons of water, pulse about 6 times. The mixture when pinched should hold together. If the mixture does not hold add 1/2-tablespoon at a time of water and pulse about 3 times until the mixture does hold.
Place the dough in a gallon ziplock bag, knead with your hands until a dough forms.
Turn out onto a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 45 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out).
When ready to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with a little flour. For ease you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling). Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don’t worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft. Transfer the crust to a pie pan, by rolling the dough up onto the rolling pin, then gently unroll it in the pan. Make sure that the dough is allowed to settle completely into the pan.
Don’t stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don’t be concerned; we’ll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Chill the finished crust for 20 to 30 minutes before baking the pie.
Preheat the oven to 450 degrees. Line the inside of the chilled crust with aluminum foil. Fill the foil all the way up to the top of the shell with pie weights or dried beans. Place the pie in the oven and reduce the oven to 400. Bake for 15 to 20 minutes, until dry and beginning to turn “blond.” Lift the foil and weights out of the shell and bake another 5 to 10 minutes, until medium brown.
Lemon Curd Filling:
Prepare your mise en place.
Whisk egg yolks lightly.
In a sauce pan over medium-high heat, combine sugar, cornstarch, and water. Bring to a boil and whisking constantly until transparent and thickened, about 3 minutes, take off the heat. Temper the yolks with the hot sugar mixture. Pour and whisk the temper egg yolks into the sugar mixture, off heat,whisk in the lemon juice, zest, limoncello and salt Put the mixture back over heat and cook for another 3 minutes. Transfer the custard to the cooled pie crust, hot. Place plastic film over the custard and cool.
Prepare your mise en place.
Pour room temperature egg whites into the bowl of an electric mixer, fitted with the whisk attachment, with egg white powder, salt, and if not using a copper bowl, cream of tartar. Whisk on medium speed till foamy, slowly add the sugar, increase speed to medium-high, and whisk until stiff peaks form. Do not over beat.
Top the custard with meringue, when the custard has cooled to room temperature. Seal the edges carefully with an off-set spatula, use the spatula to create peaks and transfer to the oven. Broil until browned. Allow the pie to rest 10 minutes.
Refrigerate until ready to serve.
Happy Mother’s Day!
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar(powdered sugar), and optional extract flavor.
Royal icing traditionally is used for decorative designs, covering cookies and cakes (covering cake is an European tradition). It can be piped into an infinite types of decorations such as: borders, flowers,butterflies, shapes, jewelry, and so much more. It also is used for brush embroidery, creating fabric inspired lace, and cross stitching.
Royal icing can also seem a bit intimidating, if you are not familiar with using the icing. This tutorial is decimated to royal icing basics, tips, consistencies, and techniques.
What you need to know to start your royal icing journey is patience, practice, a good recipe, and basic knowledge. Once you are comfortable with the basic you can begin to pipe intricate and exquisite designs on cakes, cookies, and cupcakes!
Royal Icing Piping:
You can find the supplies at 5th Avenue Cake Designs
The recipe above works wonderfully for line and string work!
Knowing how create the popper royal icing consistencies is 30 percent of the battle.
Generally I make a batch of royal icing, cover it well (the plastic wrap needs to lay upon the icing) in an airtight container, and wait 30 minutes prior to use.
Just enough time to clean up.
Once your royal icing is ready gather some nozzles/tips, and cornet paper piping bags.
Please enjoy the video and begin piping!
You may use a plastic piping bag, I however prefer a paper cornet for most of my piping. The exception is wet on wet.
Using an off peak consistency icing you can create beautiful brush embroidery.
A completely different look of brush embroidery !
The sky is the limit to the cakes, cookies, and cupcakes you can decorate.
The detail HD Video Tutorial Lace Bridal Shower Cookie..36.32 minutes
How to create the eyelet lace
The bead work
The lace on the top coat.
Have fun and enjoy!]]>
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.