what is that stuff they put on francy cakes, like on the food network channel. it’s like a bendable frosting type thing/stuff. and how do you go about making it? thanks so much!
what is butter cream frosting used as? easy to color and put on evenly?

Rolled fondant is an icing that has the consistency of a sugar dough, and is usually made with confectioner’s (powdered) sugar, water and gelatin, or glucose and glycerin or other binding ingredients. Sometimes on the Food Network they use a similar product, Choco-Pan or a white chocolate version of this.

You can make rolled fondant at home (see first link in Sources.) The second link is a recipe for Marshmallow Fondant, which is inexpensive and easy to make and has a pleasant flavor. If you buy fondant, buy a high quality brand (I like Satin Ice) for best flavor and texture.

Even when you use fondant to cover a cake, you still ice it with buttercream frosting first. This allows the fondant to stick to the cake and also provides flavor. There are endless recipes for buttercream, but they are not necessarily made with butter. In cake decorating classes, we use a "buttercream" that is made with all-vegetable shortening. This results in a pure white frosting that can be easily smoothed out.

If you are interested in learning more, take some cake decorating classes! Wilton offers them at craft stores like Michaels, Hobby Lobby, Joann’s, and many small/independent stores. Check out the third link in Sources to find Wilton classes near you, or feel free to contact me through my profile for more info.

Happy Decorating!
~ Maria
~ Maria

like plain cake mix.. i’m using vanilla frosting as well

Make sure you beat it AT LEAST 3 min! You’ll notice a difference in the batter after 3 min…… You can add a can of pie filling to the batter when you make it (any flavor) – or mini chocolate chips …. or put pie filling between the layers. A good, easy frosting is to beat 2 c. of heavy whipped cream with any flavor Jello gelatin or pudding mix, until very stiff peaks. You can use that between the layers, side & top…….(Note: don’t add any pudding mix to the cake mix, unless you read the box to be sure there isn’t pudding already in the mix)

@previous answerer: Its a child’s own mini-oven. If you have a daughter, she should know what it is. Unfortunately, the girl’s gourmet cake bakery has A LOT of negative feedback so dont expect anything wonderful. Many kids get frustrated with it. Should have got an easy bake oven. You should be able to use the easy bake oven mix though. Buddy from cake boss used his own batter for an easy bake oven when he was challenged to make a professional cake with one.

Plus a "surprise" party at the bar tonight!!!

Can birthdays get any better?

Not if you tried….
I didnt know…sorry mama!
Hope you have a great one and may I spank you!

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Wusthof 4821 Gourmet 16cm (6in.) Cake Knife

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Lafebers Classic Avi-Cakes Gourmet Bird Food for Macaws and Cockatoos is a nutritious bird food developed to stop birds from just eating seeds. Avi-Cakes are half seed and half pellets, a healthy alternative to loose seed and bound by a sweet molasses glaze that birds find irresistible. Designed to offer a fun, stimulating eating experience that makes it easier to get your bird eating right. Each bag of Avi-Cakes contains 15 individual squares to make feeding convenient. You may feed as a complete diet, used as a conversion diet or simply feed as a nutritious treat.

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I am starting a gourmet cake/cupcake business out of my home. I’m looking for a unique, memorable name for my business but am having a major creative block. The few names I have come up with my husband doesn’t like. I don’t necessarily want my name in the business name. I’m not really looking for the cutesy-clever names (such as these suggestions I’ve gotten from friends: Baby Cakes, Pat-a-Cake, Takes the Cake, etc). I want something that is different than every other cake business. A few names I’ve come up with are: peace-love-cake, Sweeet!, Anticipation, Sweet Anticipation, My Serendipity, Sweet Serendipity…..you get the picture. I also like idea of calling the business Dessert (or Desserts) but then think that I would like something that conveys the message that cakes are not just for dessert! I do have a tendancy to over-analyse things! LOL.
A little background: My husband’s name is Johnny, our 1st son (who went to Heaven when he was 12 days old) is Johnny Weston (we call him Weston), and our 2nd son is Johnathon Cash (we call him Cash). My husband is from East Tennessee and a HUGE TN Volunteers fan. I’m from Iowa but love all things southern. My cake business will be (hopefully) selling to some local businesses to serve as desserts and also I will be taking special orders from the general public. Hope this gives you folks something to get those creative juices going! Especially since my creative juices seem to have completely dried up!!! Thanks!

cakes from heaven with a picture of your son

Wedgwood Grand Gourmet Footed Large Cake Plate – Multimotif,Words,People,Objects

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Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise, which can be used in layer cakes, trifles, and petits fours. This cake involves some tricky steps, but Gina walks you through the ribboning and folding techniques to ensure success every time. Get the recipe: http://www.gourmet.com/recipes/2000s/2009/03/bourbon-banana-pudding-with-glazed-pecans

Duration : 0:3:44

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