I am excited to tell you that in the coming weeks I will be delivering cupcakes to Greenville and Winterville, NC. I am currently ironing out the specifics. If you work/study/live with people who might enjoy a cupcake (or two!) on Mondays and/or Wednesdays and you would like me to add your location to the route, please let me know ASAP. I will be stopping at the ECU campus, residence halls, local businesses, fire stations and police department and around the hospital. If you are not a fan already, become one on Facebook here. Or follow me on Twitter here. I will be updating my Facebook and Twitter pages with up to the minute locations, specials and flavors once I am on the road.
My last post I promised pictures of the Scooby Doo run-in from a cake last weekend. Unfortunately, I have children who think that if they can reach it, they can use it. And they reached my camera. The settings were changed and it won't take a picture. I couldn't even get a picture of the cake. My apologies to those who were waiting to see the tutorial.Once I fix the settings on it I will do another. Cross my heart.
Wednesday, March 17, 2010
Wednesday, March 10, 2010
SCOOBY DOO, WHERE ARE YOU? TUTORIAL TO FOLLOW
He'll be making an appearance on my cake this weekend! Since I haven't posted in a while (rut roh) I am going to post pictures of a cake-in-progress when I do it this weekend. The order is for a 9 inch gluten-free yellow cake for a five year old who likes Scooby Doo. I will use the same technique I did for George on this cake. Isn't he cute?
The technique is called run-in sugar aka run sugar, or flooding.The pattern was transfered to a piece of fondant (more on that this weekend), outlined in a thick glace and filled in with a thinned glace. Scooby will be done with this very technique. The 'Glace' recipe I use is courtesy of Toba Garrett, an amazing decorator. You can see her work here. From what I remember (I have been using it for years) the recipe was an alternative to royal icing for cookies. I prefer it as it tastes great and doesn't dry rock hard like RI. If you would like a copy of the recipe just email me.
The cake will have some fun colors and funky flowers on it like the ones on the instantly recognizable van Shaggy, Velma, Daphne and Freddie drove around in.
See you this weekend!
The technique is called run-in sugar aka run sugar, or flooding.The pattern was transfered to a piece of fondant (more on that this weekend), outlined in a thick glace and filled in with a thinned glace. Scooby will be done with this very technique. The 'Glace' recipe I use is courtesy of Toba Garrett, an amazing decorator. You can see her work here. From what I remember (I have been using it for years) the recipe was an alternative to royal icing for cookies. I prefer it as it tastes great and doesn't dry rock hard like RI. If you would like a copy of the recipe just email me.
The cake will have some fun colors and funky flowers on it like the ones on the instantly recognizable van Shaggy, Velma, Daphne and Freddie drove around in.
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