A wedding cake request for edible peacock feathers prompted this ; I was ready to place my order online, when I discovered my vendor was in the heat of a big move. I searched the internet and found several different ways to create these feathers, gumpaste, edible prints, rice paper and for my project I decided to use Fondx with a touch of tylose. (more…)
Created by Edible Artists Network for the use of Sugarveil icing on the Sugarveil mat. A client request lace on a wedding cake and I immediately thought of Sugarveil. My first attempt a few months ago was a complete disaster, but I was determined to master this wonderful sugar craft. I broke down and ordered the Sugarveil mat from Global Sugar Art. (more…)
This tutorial was created by Queen of Hearts Couture Cakes at Before we start decorating the cookies (super duper long overdue order) for our dearest friend Janine (sooooo sorry our darling), we thought we’d write a short blog on how to do a “Homemade Cornstarch/Flour Duster”. (more…)
Italian Meringue Buttercream Tutorial Joanne Prainito, Edible Artitsts Network One of the easiest recipes that I use all the time, quick and simple. Ingredients 2 ¼ cups of Sugar½ cup COLD water1tsp Vanilla1 C Egg Whites1 ½ pounds of unsalted butter Kitchen Aid mixer – is the best way to have this frosting whip ; Use the whip attachment first then change to the paddle blade, as you'll note in the video. (more…)
DIY multi-blade ribbon/strip cutter for fondant, gum paste, dough, playdough, polymer clay (FIMO) or clay.
Today I'd like to share with you my new favorite tool: the ribbon cutter. But not just any cutter! There are a few readily available products on the market, but, unfortunately, they either hard to get hold of, or create more of a headache then anything, or they cost a small fortune and still I wish they were performing better. This one you (more…)