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

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

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

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

Beauty of the day!

Good Afternoon everybody! Today we have this fun creation from our featured pastry chef Kim Feledy, she has and AAS in Culinary arts and is a highly experienced cake decorator. The cake is fondant treasure chest, butter creme Treasure map smash cake and pirate cookies, great idea for any kids party!
Enjoy XOXO
ps: If you have any questions about any of the pieces exposed in our page, our you want to contact any of our featured pastry chefs just send us a message an we will answer as soon as we can with all the information.

Citrus Cupcakes Spring Ready!

This recipe is from Martha Stewart's Cupcakes book but I modified for better results. The recipe allows about 24 cupcakes. (para la version en español mira el post que esta debajo de este)

• 3 1/2 cups all purpose flour
• 1 teaspoon coarse salt 
• 2 cups of oil (moist but the cupcakes will not get tanned) or 4 sticks of butter (tanned cupcakes not as moist) or replace half of the butter for apple sauce (less fat, but rich and tanned cupcakes)
• 2 cups sugar
• 3 tablespoon finely grated (lemon, orange and lime) zest (3 tablespoons of each)
• 1 teaspoon pure vanilla extract
• 9 large eggs room temperature

1. Preheat oven at 325F
2. In a bowl mix flour and salt
3. In a mixer cream butter and sugar until fluffy / or if you are using oil and sugar until well mixed /  or  butter, apple sauce and sugar until fluffy
4. Add citrus zests to the mix
5. reduce mixer speed to medium and add vanilla
6. Add eggs, beat until everything is incorporated
7. Reduce speed to low and add slowly the flour and salt mix until everything is incorporated.
8. Fill the cupcake pan with the mix,  fill each tin  3/4 full (the mix does not have baking powder then is not going to raise a lot so you have to fill the tins 3/4 full! )
9. Bake for about 20 minutes until a cake tester inserted in centers comes out clean.
10. pull out the cupcakes from the pan and place them in a cooling rack. let them cool completely before decorating with glaze

Citrus Glaze 


1 1/2 cups confectioner's sugar.
1/4 teaspoon finely grated lime zest
3 tablespoons fresh lime juice

1. whisk together all ingredients until completely incorporated. place the mix in a decorating bag; poor the glaze over cupcakes tops, garnish with lime zest.

Voila! enjoy! XOXO