Thursday, January 31, 2013

Profiteroles [Part 2/3] - Baking


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Wednesday, January 30, 2013

Tuesday, January 29, 2013

Sweet Hearts


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Friday, January 25, 2013

Update - Mini Cherry Cheesecakes [Recipe]


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Tuesday, January 22, 2013

Thursday, January 17, 2013

Easy French Bread [Recipe]



Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Wednesday, January 16, 2013

Great Taste, You Have.


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Tuesday, January 15, 2013

It's Tuesday!


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!
--Naomi

Wednesday, January 9, 2013

How to Make Fondant Ruffles for Cakes [Tutorial]


This tutorial is dedicated to my cousin Julianna, who often reads my blog, makes my recipes, and thrills me with her feedback.  She requested this tutorial, and so, here it is.  Thank you Julianna for reading my blog!

Before I get started, I'd like to mention that for *really* beautiful ruffles, you're going to want to get a Garret Frill Cutter.  But this tutorial is for those who, like me, don't always have the time to order special equipment when they feel inspired to create...  Or, they just don't have any money.  ;)  If either of those reasons is yours (or both), this tutorial is for you!  Here's how to make frills, without a special cutter.

Here's what you're going to need:


 - Equal amounts of fondant and gum paste (I'm using a golf ball size amount of each for this tutorial)
 - Large cell stick
 - Frill tool (optional)
 - Small spatula or knife
 - Rolling pin
 - Foam mat
 - Corn starch
 - Shortening
 - Plastic wrap

To start out, knead the fondant and gum paste together on a lightly greased surface until the mixture is smooth and pliable. 


Roll the fondant out into a thin disc, and using a knife or spatula, cut a half circle shape around the edge of the disc.  Repeat, cutting about 1" in from your first cut until you have a "Rainbow" of half circle cut outs.  Keep the half circle strips that you're not using covered with plastic wrap while you work; they will dry out quickly.


Lay one strip of fondant out on a foam mat dusted with cornstarch.  


Using your fingers, stretch the fondant out gently to make a little scalloped edge along the whole strip.  Next, using a cell stick or frill tool (you can also use a ball tool for this if you want), frill the scalloped edge of the strip of fondant.



Tip:  I like to pull the fondant back in a circle with one hand, as shown below, as I frill the edges with the other.  This stretches the frills out, keeps them from getting wrinkled together while you work, and helps to keep the size and shape of the frills consistent when you're finished.





Now, if you were wanting a strip of ruffly fondant, there it is; you can use these to trim cakes, make baby blankets out of fondant, or whatever you want.  Make as many of these as you need, and you're done! 

OR... 

To make ruffle clusters or swags, take a strip of ruffled fondant, and bunch it together, pinching it at the base to hold it together, like so.  Fold it to look how you want it, and place it on the cake immediately if you want it to mold against the side of a cake in a particular pattern.  Cluster more strips of ruffles and add them to the first bunch, building it up in the shape you want on the cake, placing them tightly together so that they look like one large, continuous bunch of frills.  



Tip:  If you are having trouble keeping certain folds to stay how you arrange them, insert a toothpick into the cake to hold up the ruffle how you want it.  Leave the toothpicks in until the fondant drys (usually overnight).


And there you go!  Below is a picture of a cake I did recently using this technique; I love how pretty it is!  You can always tint your fondant and gum paste mixture as well, for colored ruffles.

I hope this has been helpful!  Let me know if you have any comments... I'd love to hear from you.

Back next week,

--Naomi

Tuesday, January 8, 2013

Wednesday, January 2, 2013

Chai Tea [Recipe]


Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

Tuesday, January 1, 2013

Happy New Year!




Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi