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David MacCarfrae http://www.davidc... in association with Mother of Cake...
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David MacCarfrae http://www.davidc... in association with Mother of Cakes Sugar and Cake Academy http://www.mother... present Royal Icing wedding cake decorating USA class tuition. Sharing his knowledge of cake decorating, award winning David offers an insight into how to expand your own creativity while helping you develop your own skills technically and innovatively as a cake artist. For UK classes, courses and event information, please visit http://davidcakes... FOR USA classes, courses and event information, please visit http://davidcakes... http://www.mother...
FOR ALL THE LATEST CAKE DECORATING NEWS AND UPDATES CHECK OUT DAVID CAKES FACEBOOK http://www.facebo...
THE CAKE MECHANIC ON FACEBOOK http://www.facebo...
CAKE WALK DAVID MACCARFRAE UK USA AND INTERNATIONAL CAKE DECORATING ROYAL ICING CLASS
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This cake was made for a celebration event we had for our infant son. I ...
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This cake was made for a celebration event we had for our infant son. I decided to challenge myself and do a few things I have never done before. I have never done the following...
a. made chocolate marshmallow fondant (smells & tastes like Tootsie rolls) delish! b. create gumpaste animals (although I did make a replica of our dog for my husband's cake). c. bake both cakes from scratch (bottom chocolate and top tier vanilla cake) d. never stacked/tiered a cake e. never made Swiss Meringue Buttercream (AMAZINGLY GOOD STUFF...NO JOKE)
The only challenge I had was getting smooth fondant. The SMBC is challenging to work with when using fondant. I chilled the cakes 30 minutes then covered with fondant. Because SMBC is butter based, it comes to room temperature fairly quickly and gets mushy, causing the fondant to have air bubbles, dents and pockets. Perhaps, I did not chill the cakes long enough. I was nervous about leaving the cakes in the fridge too long, or I would have a problem with condensation making a mess of the fondant. I sure can use some assistance on this head scratcher of a problem. Maybe I should cover my cakes in chocolate ganache . The Australians use CG on most occasions. I love SMBC and want to use it on my cakes. Please help. A word of advice...If you live in a high humidly area such as myself, you do not want to leave a cake covered in SMBC out in the sun or in temperatures higher than 74 degrees or 23 degrees Celsius. I read this on a blog (don't recall which one) some time ago.
I would like to thank all the YouTube cake artists, polymer clay family and cake bloggers in blogger land for sharing with us "little" bakers how to create such wonderful, sweet, amazing works of cake art. This is dedicated to all of you. So thank you for your inspiration, unselfishness, and your passion which results in your amazing talent. I also want to thank everyone attended our baby celebration. Thank you!!! Silverteacakes
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Unique wedding cake: Watch this 360 degree rotating wedding cake in High...
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Unique wedding cake: Watch this 360 degree rotating wedding cake in High-Def. Get the photo: CONTEMPORARY DREAMS, at WeddingCake.org
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