Rainbow Cake

www.cobornsblog.com The art of Cakes with Amanda
Amanda

You don’t need a unicorn by your side to create the latest slice of cake magic, the rainbow iced cake! From little kids to grownups who are young at heart this vibrant cake will light up any room at a party. It looks tricky, but with a steady hand and a few piping bags this Continue reading “Rainbow Cake”

Spooky Spider Cupcakes

Spooky Spider Cupcakes

www.cobornsblog.com The art of Cakes with Amanda
Amanda

Put some creep in your cupcakes this Halloween with these spider treats! To create this critters you’ll need cupcakes, frostings, chocolate sandwich cookies with chocolate filling, malted milk ball candies, and black licorice. Continue reading “Spooky Spider Cupcakes”

How to Ice a Cake with Roll Fondant

How to Ice a Cake with Roll Fondant

www.cobornsblog.com The art of Cakes with Amanda
Amanda

Time to get fancy! Let’s talk fondant. Get out your rolling pin and nonstick mat and prepare those arm muscles for a little work out. I’ve included a little video to see the process but let’s also discuss the process from supplies to cake.

First thing you’ll need, a few special supplies. A cake, lightly iced. When you put the fondant on top it can get a bit too squishy and create a mess if your frosting is too thick. I’m going to be covering an 8” round, double layered, cake. I used 1 lb. of fondant to cover my cake but you could use a little more to give yourself a little wiggle room when covering. You should also have a fondant smoothing tool, a paddle like looking device, and a nonstick silpat mat for rolling on. Most important you need a rolling pin. I like a big heavy rolling pin for the job. You’ll also need to sprinkle powdered sugar, I like to use a shaker for this, but you could do it by hand too. I also like to use a pizza cutter for trimming my cake. It will roll smoothly around the cake. I don’t use a knife, those I keep far away from the silpat mat. Any knicks or cuts you leave behind when using a blade will show up forever after when you roll out fondant.

Ok, now to get rolling. If you want to color your fondant go ahead and do that first, then cover it up to keep it from getting crusty. Next I base ice my cake and then keep it close as I go back to start on the fondant again.

Knead your fondant, a lot. Keep kneading until it feels silky and smooth. Your hands should warm it up and make it pliable. The more you knead it the better your fondant covering experience will go. If your fondant feels dry and stiff, keep kneading. There should be a little stretch. Once it’s warmed up you can start rolling it out.

SuppliesDust your mat with powdered sugar and place your flattened ball of fondant in the center of the mat. I usually squish it out a little into the shape I want, a circle or a square. Dust the top a little with powdered sugar then start rolling. Keep rolling and rolling. Work the fondant into the shape you want. Rotate your pin, rotate the fondant. If it gets too oval or rectangular don’t be afraid to stretch back into the shape you want with your hands. Covering your cake will be easier if you can keep your fondant in a shape relatively similar to your cake. Keep checking the thickness. Give a little more muscle to the parts that are thicker. It can be tempting to use a thick a slab of fondant on your cake in the excitement of covering your cake, but be patient. A thick slab isn’t going to taste good and can squish your cake down creating slouching and puckering after an hour or so. Go thin. Shoot for about ¼” or less for a typical cake, but a little on the thicker side of that for a shaped cake to allow for stretching.

Now that you are at your desired thickness and size you are ready to cover. How big should it be? The height of your cake x 2, plus the width of the top. Then add a couple inches to allow for fidgeting and fussing.

You want to do the next steps in one, uninterrupted step. Don’t answer the phone, don’t stop for a snack. The fondant is already drying and getting a skin and if you walk away it will wrinkle and tear when you try to do anything with it, then you get to start all over.

Move your iced cake over next to your fondant slab. There are many way and tricks to picking up fondant. I don’t use them. I just pick it up like a pizzeria guy. Do it quick, yet gentle, and keep the fondant moving and you shouldn’t get any tears. If you stand around thinking with it draped over your fingers, yes, it will get deformed, but why are you just standing there? Place your fondant over the cake. There should be a little moisture left in the frosting to make it stick. If you think you are going to take more than 15 minutes to roll out your fondant covering your cake wouldn’t be a bad idea.

Lay your fondant across the top, let the sides drape down. Use your hand to smooth out the fondant from the middle to the outside. Then use your smoothing tool to briskly rub the surface. Apply pressure, just enough to work out any air bubbles. Try to work from the middle to the outside to move out any bubbles. Work quickly; your sides are starting to firm up.

Now for the tricky part, the sides. You need to start smoothing the fondant to the frosting. Work in small areas, going in a circle around your cake. You Using Fondant Icingdon’t need to stick it all at once. Imagine there are horizontal lines on your cake, about an 1 or so apart, just work from the top imaginary ring down to the next. By the time you get to the bottom half you’ll need to gently tug and stretch at the fondant to avoid the folds and pleats. Keep moving, keep working at it, and keep being patient. Smooth as you go to avoid air bubbles.

Once you have your cake covered you can trim the excess off from around the bottom with your pizza cutter. Now pick up your smoother again and start rubbing all over. At this point you are trying to polish the fondant up. Rub out any ripples, move any air bubbles down and out. If you have any stubborn bubbles you can poke a small hole with a thin pin and let the air out. This will leave a hole, but sometimes it’s worth the trade off on stubborn bubbles.

Congratulations! You did it! You have a smooth fondant cake. Have fun dressing it up from this point. You can paint it, stick fondant to it, and quilt it. And don’t forget the important part, you can eat it.

Amanda
Coborn’s Cake Decorator
Sartell, MN – Pine Cone Road

Click Here for more articles written by Amanda

www.cobornsblog.com - The Art of Cakes with Amanda

Piñata Cake

Piñata Cake

www.cobornsblog.com The art of Cakes with Amanda
Amanda

 

Like a Piñata this cake is colorful and likes to make appearances at special occasions. Unlike a Piñata you don’t have to resort to getting out the sweet treats inside with sticks and a blindfold. The best part? Instead of a pile of paper and cardboard you get cake to eat along with your candy!

This cake is great for any candy lover or to reveal a special message. You could fill it with pink or blue candies to make an announcement at a baby shower. Maybe put a big candy ring inside to pop the question! Fill it with colorful candies and watch the kids at the party ooo and ahh when, “Surprise!”, their cake spills a rainbow of fun.
Any small candies will work to use, it works best to choose items with a  candy shell to prevent them from sticking to each other inside the cake. You could also do sprinkles, chocolate chips, maybe cookies pieces or even roly poly fruit like blueberries.
Check out this video for step by step instructions on creating your own Piñata Cake at home.

Thanks for watching and be sure to check out the rest of my Blogs!

Click Here for more articles written by Amanda

www.cobornsblog.com - The Art of Cakes with Amanda

 

DIY: Beary Cute Cake

DIY: Beary Cute Cake

www.cobornsblog.com The art of Cakes with Amanda
Amanda

Let’s make a sculpted cake. No! Don’t run away! It’s easier than you think! I’m going to break it down for you into “beary” little steps and you’ll be serving up a “beary” cute little teddy bear in no time.

Things to gather up:

  • An 8” round cake and 2 cupcakes.
  • 2 cake spatulas, on big one, one small one. Yes you can get by with just one.
  • A large round tip (size 8 to 10) , a small round tip (size 2 to 4).
  • A large grass tip. The bigger the better. Small one is ok too, but it’s going to be more squeezing time for you.
  • Decorating bags. One for each color.
  • 2 lbs frosting in your main color. 1/2 lb frosting in an accent color. A dollop of black frosting. A smidgen of white (optional, for eyes).DIY: Beary Cute Cake How To

Begin by cutting your 8” round cake in half. Next, cut the top of one cupcake off and then cut the cupcake top in half. These will be your ears. The other cupcake you can simply shave off one side to make a flat base, this will be the snout. Next, take your 8” halves and stick them together like a sandwich with frosting.

Next base ice the cake with your main color. It doesn’t need to look pretty because soon you’ll be covering it in bear fluff.

Attach the cupcakes as shown. I have the flat part of the cupcake tops facing forward. Pro tip! If your cupcakes are soft and your ears seem a bit wobbly, chill them in the freezer to make them easier to ice.

Using the accent color, cover the fronts of the ears and the snout. I used a coupler, no ring or tip, to do this. I was able to get an even layer of frosting on the ears with having to go back and smooth it out.

Grab you little cake spatula and smooth out the icing on the snout. It’s a little tricky being as it’s so “beary” tiny, but just breathe and keep working that frosting over. If you want it smoother you can let the frosting set up and then pat it with your finger to make it a little flatter. Have I mentioned you should be washing your hands?

For the next step we’ll be adding fur with your grass tip. I have my main color bagged up and left 2 dots to remind me where the eyes will go. Start squeezing. Cover up the head with fur.

The ears need fur too. It’s not that hard. There isn’t a base coat of frosting on these (you can, but you’ll be fine without it) so make sure you keep your fur plops nice and close to cover the cake.

You’ve covered the whole thing! “Beary” good! Now for the final finishing touches.

Add in the eyes, nose, and mouth. Eyes are big dots made with a large round tip. For the nose I used the same size 10 tip and made a modified heart shape. With a size 3 or 4 you can draw the line down and a smile to finish off his face. And at this point if you want you can add the little white fleck in the eyes to give him a little sparkle feel free to do so!

And just like that you’ve made a sculpted cake!

Using these steps you can let your creativity take over. You could do a pink bear, or make him not so furry and add stitches for a teddy bear with a sewn look. Or why not go crazy and make the ears pointy and try out a cat!

And you didn’t think you could sculpt a cake without a special pan… When you break it down, it’s “beary” possible!

Amanda
Coborn’s Cake Decorator
Sartell, MN – Pine Cone Road

Click Here for more articles written by Amanda

www.cobornsblog.com - The Art of Cakes with Amanda

DIY: Beary Cute Cake
Author: 
 
Ingredients
  • 8" Round Cake
  • 2 Cupcakes
  • Cake Spatula
  • Decorating Bags for each color
  • 1 Large Round Tip (Size 8 to 10)
  • 1 Small Round Tip (Size 2 to 4)
  • 1 Large Grass Tip
  • 2 lbs Frosting in your main color
  • ½ lb Frosting in accent color
  • Dollop of black frosting
  • Dollop of white frosting for eyes
Instructions
  1. Cut 8" Round Cake in half.
  2. Cut the top off one Cupcake then cut the top in half for the ears.
  3. Shave off one side of the other cupcake for snout.
  4. Stick 8" halves together with frosting.
  5. Base ice Cake with main color.
  6. Attach Cupcakes as shown in photo.
  7. Ice ears and snout with accent color.
  8. Smooth out icing on snout.
  9. Cover head and ears with fur using a grass tip.
  10. Add eyes with large round tip, nose with size 10 tip and mouth with size 3 or 4