How to Ship a Decorated Cake. Groovy cake. A groovy, tie-dye cake — with colors inside and out — would be fun for an end-of-the-summer party! This cake is a showstopper, but actually just uses a basic marbling technique. You tint four bowls of the batter different colors, put drops of the colored batter on top of the white batter in the cake pan and pull a knife through it, which gives it the “groovy” look. The frosting is simple, too, just use gel tubes to make hexagon shapes and then a pull a toothpick through them, starting in the center. Skittles around the bottom make it extra colorful! If you are planning on having a party, a fun idea would be to tie Dye shirts and then serve this cake. Groovy Cake 1 box (18.25 oz.) white cake mix 3 whole eggs 1/3 cup vegetable oil 1 cup buttermilk Red, blue, green and yellow food coloring 2 (12 ounce) cans whipped vanilla frosting Assorted colors decorating gel tubes ½ cup Skittles 2 8-inch round cake pans 1. 2. 3. Sugar Cookie Icing Recipe.
Colorful swirled cupcakes. With as many ways as there are to decorate cupcakes, they can be really boring if you just slap some plain icing on them. I like to make them fun and interesting, and one of my favorite ways to do that is with colorful, swirled icing. Rather than mix food coloring into the icing, I use it to paint the decorator bag, creating a result so crazy and cool that you won’t believe you got it from such a simple technique.
Let me show you how! Gather the supplies The first things you’ll need, of course, are cupcakes and icing! This technique works best with white decorator’s icing (see my recipe at the end of this post). You can use any white frosting you want (the whiter the better). Select the colors The best part about this technique is that you can choose any colors you want and can customize it to the occasion. You’ll be painting from 4 to 6 stripes of color for your icing, but you can repeat colors, so you really only need at least 2 different colors (up to 6 max). Paint the bags Fill the bags. Embroidery With Sprinkles (And Other Cuteness) I love the look of embroidery and had been wanting to try and get that effect on a cake topper for a while.
I knew that I wanted to use jimmy sprinkles for the "thread" and possibly have it on a royal icing disk but I couldn't decide on a pattern. I doodled a few designs and then got sidetracked by other recipes and projects and forgot about it all together. It wasn't until I came across the Polka and Bloom blog that I was remembered the cake idea. She has great designs that are so pretty, modern, and colourful.
I wrote to her asking if I could use one of her patterns for a cake topper and she was nice enough to agree (which is good because my own attempts at embroidery patterns for the cake were pretty sad). I had to go out and buy jimmy sprinkles but I could only find the colours that I wanted in mixed jars. Laying out the actual design was much more fun and I am really happy with how it looked in the end. Not anymore. Aww. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil.
I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Craft Blog / How To Make A Rainbow Cake! by COLOURlovers. So I did mention something about health and/or diet food in my last post, and while this recipe is the latter, it is most certainly not to be confused with the former.
The cool thing is that if you’re making something so distractingly colourful, people will think it’s delicious no matter what. This presents me with the option to use an old Weight Watchers trick—the one-point cupcake. Except I’m making a cake and I created my own frosting. Kinda. I’ve seen it done before, but I swear I made it up first! This cake is suitable for many occasions: A child’s birthday Your mom’s birthday Coming out to your conservative parents If you’re a lesbian, they’ll be thrilled that you won’t be forgoing your feminine kitchen duties.
If you’re the kind of gay dude who makes cakes for your parents, they were probably on to you anyway. Coming out to your conservative parents on your mother’s birthday Your friend’s jam band CD release party . . . so I’m sure you’ll find a use for this recipe soon. {*style:<i> </i>*} 20 Most Inventive Cupcakes Known To Man | The KoldCast TV Blog. Mario-wedding-cake.jpg (450×563) Fondant, Marshmallow Fondant, How To Make Fondant, How To Make Marshmallow Fondant, Fondant Icing Recipe, Fondant Frosting Recipe, Marshmallow Fondant Recipe. Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Crisco coating. It will be pretty stiff when you try to knead it again, but it can be micro waved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with.
Now is the best time to add your food coloring. Pre-shape your icing into approximately the shape of your cake. OK, here is a point of controversy about the next step. I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it.
The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. To trim the excess fondant icing, you can use a sharp knife.