It is super quick and easy to apply cupcake edible images available in a vast array of characters & themes from Kiwicakes to your cupcakes. This quick little video shows you how I apply them to a buttercream swirl.
Monday, July 25, 2016
Friday, July 22, 2016
This video shows you just how easy it is to use Bakels Truffle to create drip cake effects.
Bakels chocolate truffle can be used instead of ganache, it's also great for dipping strawberries and other fancy treats. Simply microwave in the bottle or rest the bottle in a pot of water to soften. Also makes a great filling for between layers, or as a complete cake covering, even under fondant.
To create the white "naked" cake look, I simply used a spatula to apply warmed white chocolate truffle to my stacked cake. I then spun it on a turntable using my scraper to flatten & remove some, leaving the "naked" look.
The video shows warmed chocolate truffle poured straight from the bottle (on to a chilled cake), the truffle sets very quickly.
Friday, July 15, 2016
Testing the Kiwicakes cake mix I found 1 cake mix made 48 standard cupcakes. This is pretty good value from a 12.95 975g mix. I used the "Classic Cake Mix" in my trial. They also make a 4 inch high 8 inch diameter cake, and a pretty decent aprx 3 inch high 9/10 inch diameter cake.
Thursday, July 14, 2016
Recently the lovely Jenny who works at Kiwicakes made mini passionfruit cheesecakes, which were a huge hit at her party. I'll admit I think these are so much prettier than 1 large cheesecake. And her super easy way of making them has inspired me to make them this weekend.
Using any plain biscuit crush a 250g pack in the food processor with 150g melted butter. This wonderful cheesecake pan has loose bottoms making it super easy to get the finished chilled cheesecakes out.
Press your crushed biscuit down in to the pan
Top with plain cheesecake mix
For the topping use one box of lemon jelly and one jar of passionfruit pulp. Adjust the water amount for the jelly, to allow for the passionfruit pulp. (e.g remove 300ml of water to allow for 300ml of passionfruit pulp)
Voila! the finished cheesecakes so simple, yet they make you look like a dessert chef superstar.
Tuesday, July 12, 2016
This video shows how the LED lights available from Kiwicakes work. The copper wire length that the lights are attached to, was stuck to the cake board using adhesive tape prior to the sand being placed over the top.
Thursday, July 7, 2016
The Waitakere City Cake Decorators Club is holding it's annual Big Day Out on Saturday the 13th of August in Remuera the Bridge Club. You do not need to be a guild member to come along.
ALL WELCOME. Live demonstrations, Raffles, Trade Tables, big display of Fantasy themed cakes.
Kiwicakes will be there as always and I’ll have the highly talented Lisa from The Whole Cake and Caboodle with me, to demonstrate some great new products for you. I hope to see you there.
Wednesday, July 6, 2016
Recently I was involved in the "Kiwi-As" sugar art collaboration. I decided on an Andy Warhol inspired Tiki piece. I had the privilege of my piece being chosen for the banner of the facebook page. You can check that page out here and see all of the other great works by NZ decorators.
To create these little tiki faces I used this mould. I coloured gumpaste with progel colouring from Rainbow Dust.
Tuesday, July 5, 2016
A delightful surprise to receive a thank you card from the Make A Wish Foundation. It was a privilege to help make Hope's wish for her Mummy and Daddy to get married come true. Thanks to Jess at Rosy Cakes by Jessica Atkins for getting me involved and making all the cupcakes and cake pops. (Circus carnival themed). Many many people helped make this little girls dream come true.
This lovely Steampunk themed 21st cake was made by one of our staff members Jenny for her nieces 21st birthday, I think she did an amazing job.
Everything from the silicone moulds, to the feathers, diamante, lustres, candles and edible lace is all from her favourite workplace Kiwicakes
The cake was loved by the birthday girl and her party guests alike.
Monday, July 4, 2016
I love the effect of gold paint splatters on macarons & chocolate, this seems to work really well for drip or drizzle effect cakes.
This video shows the consistency I used when Rolkem Super Gold lustre dust and rose spirit are mixed together.
This cake uses splattered macarons with edible flowers
These chocolates used the splatter effect on the Buzz Bars & one of the Lindt sticks. The other chocolates are brushed dry using a selection of Rainbow Dust lustres.