I love the movie “The Nightmare before Christmas” so I wanted to try and make some cookie lollies with the pumpkin king Jack Skellington from Halloween town. He was pretty simple to make with only two colours involved. Its sugar cookies decorated with rolled fondant icing. His mouth was painted with gel paste.

Sometimes it just have to be easy….;-)

Happy Caking

Louise

These poured fondant cupcakes are made by Patricia Lisi. She has used the poured fondant icing tutorial together with the how to cover a cupcake with poured fondant tutorial.

This was Patricias first time so I think that the result is amazing

Happy Caking

Louise

Inspired by all the beautiful colors outside. I decided to decorate my Birthday cake with leaves, sunflowers, pumpkins and berries in warm colors.

The flavour was almond cake, 1 layer of chocolate caramel ganache and 1 layer of applesauce vanilla mousse with apples from my moms garden. I crumb coated the cake with the lovely IMBC  (it is amazing to work with) and MMF. All the decoration was made out of modelling paste and I painted the leaves with petal dust colors, mixed with alcohol.
You can see another fall cake I made two years agoe in the cake gallery.

Let me finish off by saying thank you for your votes and all the fantastic comments that you have left on the Blogger’s Choice Awards.

Happy Caking

Louise

CALLING ALL CAKEJOURNAL SUPPORTERS!!

Bloggers Choice Awards are up in 2 days so this is the last chance to support CakeJournal in the “best food blog” category. It would be really great if you would take 5 minutes and give me your vote.

All you need to do is follow this link Blogger’s Choice Awards sign up and fill in the form. When you have signed up check your inbox for the activation email (remember to look in anti-spam folder if you dont recieve it). When your account is active follow this link Cakejournal at Blogger’s Choice Awards and leave your vote. Hope for your support

Happy Caking

Louise

This is one of the most silky smooth frosting for cakes and cupcakes. The Italian meringue buttercream. I must say though that this batch showing on the photos did cause me problems I had to make it over five times to get it right. My problem was when I was adding the sugar syrup to the beaten eggwhites. It turned into a milky soup… that have never happend to me before and the only thing that made it ok was simply to buy new fresh eggwhites and start over again with the sugar syrup. So I was very happy it happend before the butter was added.

Italian meringue buttercream (IMBC).

Makes 8 cups.

1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml)
1 cup of eggwhites (10) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer

First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer.
Note: I like to turn down the heat just a bit so the syrup dont get brown

Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl.
Be carefull not to get burned.

Step 3:
When all sugar syrup has been added it should look like thick cream. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue like on the photo.

Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.

Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smoothe. If you are still having problems, put the whole bowl with paddle attachment into the fridge and let it “cool” down a bit and then whip it again.
Also if you have taken it out from the fridge or freezer then bring it back to room temprature and whip it smoothe before use.

Flavour options:

Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC

Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC

Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC

Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC

See a video from CakeLove making IMBC here and see how Dyann Bakes make Swiss meringue buttercream here

Happy Caking

Louise

I made this Littlest Pet Shop lizard cake for my nieces Birthday party. The colorflow/runout is made the same way like the one I did for my daughters Birthday. Also this time have I made some small adjustments to the motif to make it more “simple” leaving some details out and I used small pieces of white rolled fondant to make the white dots in the eye instead of painting them. She was very happy with the cake :-) Remember that you can see photos on how I made the LPS horse in the gallery under Cake Projects.

The new webhost moving part is finished and I hope that there are no errors on the site now. Should you however see something not working then please do let me know by sending me an email. Tomorrow I will try to take some photos of how I make the Italian Meringue Butter Cream for you to see and then my own Birthday is coming up on Monday so I have to think of a little sweet treat to celebrate my day with.

Happy Caking

Louise

Due to increased traffic a change in host has been required. Because of that you maybe will be experiencing some issues on the site the forthcoming days. Fx some of the links on the site doesnt work properly. This will be fixed as soon as the transfer to the new host is completed.

Happy Caking

Louise