I have been playing with the cookie dough lately and made a lot of cute cupcake cookie lollies? or simply just cookies on a sticks. These cupcake cookies have been on my “to do list” for a very long time and I finally had a go making them. I dont have a speciel cupcake cookie cutter so I sat down and draw a template myself. I am very satisfied how they turned out and I have more cake inspired cookies on the way because I had a great time decorating them.

It is sugar cookies decorated with royal icing and you can see more cupcake cookie lollies at my gallery.

Happy Caking

Louise

A whole year has gone by and a lot has happend since I started writing on CakeJournal.

A new fantastic design for the site and loads of emails in my mail box every day with all kinds of cake decorating questions and great comments on my gallery pages. I have also been so lucky to have found so many new and sweet friends online who are all as passionate about cakes as I am.

Thank you all so much for your support and feedback whenever I write a new post or a tutorial it really means a lot to me. Happy Birthday CakeJournal!

Happy Caking

Louise

Are you tired of using lots of time cleaning up your cake tins after you are done baking? I know I am, so I like to line my cake tins when I bake my cakes because it prevents the cake to stick to the cake tin and makes the cleaning a lot easier. Here is a tutorial on how to line a cake tin.

This is what I use:
Baking paper or grease proff paper
Non-stick baking spray
Pencil
Scissors
A paper clip

Step 1:
Take your baking paper and place you cake tin on top of it. Now draw around the cake tin with your pencil.

Step 2:
Cut out the marked piece of paper and make sure that it fits the tin.
Note: This is for the bottom of the cake tin.

Step 3:
Cut a strip of baking paper long enough to go all the way around the cake tin. I like to cut my strip 1″ higher than the tin.

Step 4:
Fold down 1″ of the strip and make 1/2″ cuts into the paper. Make around 1″ between each cut.

Step 5:
Grease you cake tin with non-stick baking spray.
Note: butter and vegetable oil can also be used

Step 6:
Now you take the long strip of baking paper with the fold and cuts facing down at the bottom of the tin. Make sure it fits nicely all the way around the cake tin.

Step 7:
You can use a paper clip to hold the ends together. Now take the paper from step 2 and place it at the bottom of the cake tin.

Step 8:
The cake tin is now ready to be filled with cake batter.

Note: If you are baking a cake that raises a lot then it is important to line you cake tin with a collar so you wont end up with cake batter everywhere.

Happy Caking
Louise

My cake gallery is now up and running. Please feel free to explore

Status 14 April: My server issues has been resolved and the gallery is up and running again

Happy Caking

Louise

This gift box cake was made for the annual danish cake competition held by a danish cake craft store. It is quite small and cosy but it is always nice as I meet many of my danish cake friends for a nice “cake chat”.

I was so lucky to win 1. prize with my cake and it is now my turn to have the challenge trophy at home.

Note:
I have used pink food color for the top tier and a mix of blue and green food color for the second tier. The Petunia cutter and petal veiner and my sugarcraft gun have also been used on the cake.

You can also find a tutorial on how to make a sugar bow here.

You can see more details of the cake in my cake gallery here and other cakes decorated with sugar bows here and here.

Happy Caking

Louise

I had some cake scraps from the wedding cake so I decided to make some cake bites to indulge with my afternoon tea. Cake bites is made out of cake scraps (I used chocolate cake) and is mixed with either buttercream, cream cheese icing or chocolate ganache until it looks likes a sticky “dough” that you can mould. You can add flavours like sugar syrup or liqueur if you like.

Roll the “dough” into small bite sizes and chill them in the refrigerator for about 1 hour. Then decorate them as you desire with melted chocolate, poured fondant or sprinkles.

I decorated some of my cake bites with “home-made” pink sprinkles and covered the rest with poured fondant and decorated them with green vines and some small pink sugar flowers. Placed in paper cups these small cake bites would be a perfect treat for a tea party.

Happy Caking

Louise

I was busy last week with the preperation of this beautiful wedding cake. I made this wedding cake as a favour for a sweet friend of mine.

I started making the sugar flowers and leaves. I made lots of 5-petals, petunias and small blossoms i various sizes. The colors was from white to three different shades of peach.

I used my favourite silicon veiner for the sugar flowers. I dusted the flowers with peach and cream lustre dust and I gave the leaves some green petal dust dissovled in clear alcohol so they got a bit shiny.

Then it was time to bake the three chocolate cakes. I must say that my new oven is now officially tested We had a wonderful smell of chocolate in the house the rest of the day.

The next day when the cakes was cold and ready to level the fun started. Since I got my wonderful Agbay Cake Leveler it has been a joy to level my cakes. Before I knew it all three cakes was torted and ready to be filled.

I filled the cakes with raspberry and chocolate mouse and crumb coated them with vanilla buttercream. The cakes was covered with white rolled fondant and piped snail trails in royal icing. I stacked two of the cakes and used plastic dowels for extra support. The small tier was placed on cake pillars.

Then the only thing left was to attache the sugar flowers and leaves with royal icing. I must say that I was very satisfied with the cake and so was the happy couple

Happy Caking

Louise

Here is a little “How to” on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard. 

This is what I use:

1 bag of white marshmallows (8 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco
Heatproof bowl
Spoon
Sift
Food colors or cocoa powder
Flavouring optional
Note: you can offcourse use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.

Step 1:

Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo.

Step 2:

Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour.

Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white marshmallow fondant.

Step 3:

Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding a little icing sugar at a time until it is not sticky anymore.

Be careful not to use all the icing sugar as to much icing sugar can makes it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away then rub a bit of Crisco on it and wrap it in cling-film and seal it in a airthight bag.

Note: Some uses the marshmallow fondant right away but I prefer to let it rest for a day before use.

If your marshmallow fondant feels very hard you can always warm it up in the microwave for a few sec. at a time. Then it should be more pliable to work with. If it feels dry then knead in some Crisco or if it is too soft add more icing sugar. I hope you can use it.

Happy Caking

Louise

Gisele has finished a wonderful job and CakeJournal is, in my opinion, looking better than EVER! I hope you like it as much as I do. Now Im looking forward to get some new cake stuff done to look good with the new design

Happy Caking

Louise

Please have patience while Gisele Jaquenod is giving CakeJournal a much needed design make-over.