Tuesday, April 24, 2012

Wilton Galley Update.

Today I'm updating my Wilton gallery with  cakes and cookies in butter cream, fondant, royal icing and Sugar Sheets that i have done working with Wilton ! enjoy!


Click in this link to go to the gallery!!!    Wilton Gallery


XOXO

10 Count Royal Icing


Hello! in the last days i have received a lot of questions about the 10 count Royal that used for my angel cookies the here is the recipe 

The edges are in full strength royal icing and tip #2 and the petal interior is in thinned royal

 the recipe for the 10 count Royal Icing is :

1# Confectioners Sugar, 
3 TBS Meringue Powder, 
-6 tbsp warm Water, 
1 tsp clear Vanilla Extract, 


Mix all ingredients , beat for 7 minutes (stand mixer) or 10 minutes (hand mixer). 

To thin down the icing (to fill the petals) you can add water by tablespoons and mix until blend.

Take a spoonful of icing, drop it back into the bowl and count 10 seconds... the icing should smooth itself in those 10 seconds if smoothes in less time you need to add some corn starch to the mix (a little) but if it takes more time you need to add water until it takes 10 seconds to smooth. after that is ready to use.!!! 

XOXO

Friday, April 20, 2012

Mini Shoe box beauty


Good Morning everybody!!! Today because its Friday I have this mini Shoe box beauty. A wedding cake (fruits, nuts and fennel) with grape marmalade and covered in fondant with details in Royal icing and cooper dust. Enjoy!!!
XOXO
http://onecakeaday.blogspot.com/ or www.facebook.com/onecakeaday




Friday, April 13, 2012

Angel cookies

Hi! today I'm posting these cute cookies that were donated to “Our Lady of the Angels” in Chicago. The angel cookies are orange and vanilla and you can make them double in chocolate buttercream sandwich.


Thanks to Cheryl, Tina and Cathy for contact me. I hope everyone enjoy them  


XOXO




Fruit and nuts cupcake with orange creamcheese buttercream


Tuesday, April 10, 2012

Tribute to Romero Britto part 1

Hi! here is my tribute to Romero Britto. This cookie is base on his  "Heart Sculpture" from 2006 






You can do the cookie and here is step by step.
1. Roll out the cookie dough 1/4 inch thick. cut out a circle 5 1/4 inches of diameter. Bake and cool
2. Outline the heart in full strength black royal icing and tip 2
3 Fill the heart with thinned black royal icing


 4. Fill in the heart spaces with red thinned royal icing and immediately pipe the yellow dots  
 5. Outline the cookie in full strength  green royal icing 
 6. Fill in the cookie (outside the heart) in green thinned royal icing
 7. FIll the lower space in light blue thinned royal icing 
 8. immediately pipe the dark blue lines 
 9. with full strength blue royal and tip 2 pipe the curls 


Enjoy! XOXO