Tuesday, December 28, 2010
Monday, December 27, 2010
This cake was made for a teenage girl called Petroula. Petroula plays the piano so she asked for a cake to remind her of her favorite instrument, but she did not want the usual piano shape. So I came up with this idea. She really liked it a lot, actually she was very excited with her cake.
It took me approximately 2½ hours to decorate it. It weighted about 6kg and both cakes were covered twice with fondant. The piano keys were all measured and cut on the same size and they were attached to the 1st fondant layer with a touch of water.
The letters and music notes were made with vegetable fresh cream. I find that this kind of cream always stands better on fondant but I never use it alone on cakes. Icing sugar and fresh cream is also added to the vegetable cream.
Tuesday, December 7, 2010
Saturday, December 4, 2010
This is my first Car Cake. It is for a six year old girl called Panayiota. Happy Birthday Panayiota!!
Everything on this cake was home made, even the fondant. I used marshmallows, vanilla essence, water and icing sugar to create the fondant. The VW car was decorated with vegetable cream combined with a bit of fresh cream and icing sugar.
As I was told the girl liked the cake a lot. I hope you like it too!!!
Wednesday, December 1, 2010
Thursday, November 25, 2010
Today my father, George, became 61 years old. The sunflower cake was decorated by me and the chocolate cake by my mother. My children were excited about both!!!
HAPPY BIRTHDAY DAD!!!!!!!!!!!!!!!!!!!!!!
Friday, November 19, 2010
This was a surprise cake, that was created for my manager’s birthday, which were celebrated in Paphos (a town in Cyprus).
The cake had three layers: the first and the third layer were chocolate fudge cake and the middle one was a Madeira cake. All layers including the ganache filling were made with fructose sugar. I have to admit that I was very worried about the taste of the cake, since this was the first time I was using fructose sugar in my recipe. Fortunately the taste was very good and my manager and colleagues were thrilled with the result.
The decoration was made with a traditional fondant icing. I don’t think fructose sugar can create a nice fondant, but I promise that I will give it a try in the future.
My manager is retiring soon so I have to think of a new cake for him.
Mr. Kyriacos Georgiou is one of the best managers I ever had, and I am very glad I met him and I worked with him. I wish to him and his family all the best for the future.
Friday, July 2, 2010
After 8 hours of baking and approximately nine hours of cake decoration I managed to make this cake for my best friends Katerina and Harris, who are having a wedding party tomorrow.
I hope that everybody will like my cake!!!
Sunday, May 16, 2010
1 tablespoon plus 2 teaspoons unflavored gelatin
¼ cup cold water
½ cup glucose
2 tablespoons solid vegetable shortening
1 tablespoon food glycerin
Icing color (if you want to give your fondant color)
1 teaspoon of any extract (vanilla, almond etc)
6-8 cups sifted confectioners sugar (2lbs)
1 wooden spoon and a large bowl
Step 1: Mix gelatin and cold water. Let stand until thick (about 2-5 minutes).
Step 2: Place gelatin mix in a bain marie and stir until it is dissolved.
Step 3: Add glucose and mix.
Step 4: Add vegetable shortening and remove the top pan from the heat before the shortening is totally melted.
Step 5: Add food glycerin, flavoring and color (you can color the fondant when finished as well). Cool the mixture until it is lukewarm.
Step 6: Pour 4 cups of shifted confectioners’ sugar in a bowl. Make a well in the centre. Pour the cooled mixture in the well and mix the sugar from the sides of the well into the mixture.
Step 7: Add about 2 additional cups of sugar to the mixture and continue to knead it together in your bowl. (Quick Tip: After you have most of the sugar mixed into the glucose mixture, use your hand to start kneading the rest of the sugar into your fondant ball.)
Step 8: Pour the mixture on a clean surface and continue kneading. (It is better to grease the surface and your hands with vegetable shortening so the mixture will not stick on the surface or your hands.)
Step 9: If you do not need all 8 cups of sugar do not use it. Attention NOT to make a very hard fondant. It will crack and break. If you add too little sugar the fondant will be too soft, thin and it will tear easily.
Step 10: If you do not use it right away, store it in an airtight container or wrap it with clean film very well.
Step 11: Store in a cool dry area. When you are ready to use the fondant knead it until it is soft and pliable.
You can find this recipe on youtube by Ronda. (http://www.sweetcakesbyronda.com/)
I made this recipe four days ago. The result was perfect.
I used the fondant to decorate a cake and everybody was thrilled with the results.
Thank you Ronda, for your lovely recipe, and the detailed explanation you gave us on how to prepare the fondant.
Dream of Cakes
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