How to: Covering and impressing a cake board

27 Feb

A decorated cake board does so much to finish the look of a beautifully decorated cake.  Not everyone agrees but I say if you are going to spend hours making that cake look just perfect then an extra 10 minutes to add fondant to the board to complete the look is time well spent!


I will use either straight fondant, a 80/20 fondant/gumpaste mix or fondant with tylose added to cover my cake boards.  Mostly it depends on how organized I am.   If I am prepping the board well ahead of time straight fondant is fine, the day ahead and I add tylose, the day of and I use gumpaste.

1.  Roll out the fondant out onto a mat to the size of the cake board.  I usually roll it to be about 1/8th of an inch thick

2  Add a sprinkle of water to your cake board (a spray bottle works great) and place the board on top of the fondant.  Use a pizza cutter to trim the excess


3. Flip it so the fondant, board and mat so that the fondant is on top and gently pull the mat off the fondant.


4.  Place an impression mat over the fondant and push gently with your hands or roll gently with your rolling pin to imprint the pattern onto the fondant.


If you push too hard you may need to re-trim the edges of the fondant again so they do not hang over the board.  I use a glue gun to add ribbon to the edges of the cake board.

I will wait 3 hours to place a cake on the board if I used gumpaste, 24 hours if tylose and at least 48 if just fondant.  But that timeline may vary depending on the humidity of your home.


Cross Cookie Tutorial

10 Feb

These are simple cookies that are a lot of fun to make.


1. ice the cookies with royal icing


2. add decorative lines


3. sprinkle with coarse sugar and add sugar pearls


tada!  Perfect for a Baptism or Christening


January’s chocolates

5 Feb

January's chocolates

January’s chocolate order consisted of two types of solid dark chocolates, one flavoured with coffee and the other with irish cream. The chocolate in the centre has a cherry whiskey chocolate centre. And the sides are a milk chocolate french vanilla and a milk chocolate amaretto.
Which would you like to try?


How To: Eeyore Tutorial

21 Oct

So this is my first tutorial.  I hope to do a bunch of these.

I used a 50/50 blend of gumpaste and fondant to make Eeyore.

1. Make a cone shaped lump for the body out of dark blue.  Create a curved spine along the back of the cone (see pic).

2,  Create a light blue flat oval and add it onto the body.


3. Push together a piece of dark blue fondant with a smaller piece of light blue.  Form into a leg.  Use a veining tool to create the creases in the legs.

4. Repeat for other hind and front legs.


5. At this point I left Eeyore to harden for a couple days.

6. To make his head I made two ovals, one of dark and one light.  I cut 1/3 off of both ovals and then glued the 2/3 portion of the dark to the 1/3 portion of the light.  Like this.


7.  Attach the head to the body with a toothpick and gumpaste glue.  Take a piece of dark blue and blend it along the back of Eeyore’s neck to bring the two pieces together.  To make the gumpaste a bit more pliable I put it in the microwave briefly.  I could not get a perfect blend but I think it looks better then two separate pieces.


8.  Add all the details.  I used a toothpick to add some lines and nostrils to Eeyore’s face.  I rolled out a spade shape of dark blue and added a smaller pink layer for each ear.  I used a petal and a circle cutter for his eyes and small strips for eyebrows.


9.  Don’t forget his tail – a stripe of dark blue fondant with a pink bow, black tip and the nail.  I forgot to take a picture of this…

10.  Here he is on the cake.


Thanks for reading 🙂

Chocolate weekend

25 Sep

It was crazy, it was stressful, it was chaos but it was fun!

As I mentioned in my first post, we are making chocolates now.  With very little experience we need to learn quickly. Once per month hubby and I have agreed to make a batch of packaged chocolates.  We decided to start with chocolate bars as we thought that would be an easy option.  So the order was 42 boxes, 6 bars per box, all different flavours.  Also, each bar needs to be individually wrapped.  Yikes.
Here we go.  Dark chocolate anyone?.


75% of the chocolate is added to the tempering machine.  Anyone who has ever hand tempered large quantities of chocolate would immediately fall in love with this machine — I did.  i think I will name her 😉

ImageThe chocolate is slowly melted and brought up in temperature, the remaining 25% of the chocolate is added to seed the chocolate, bringing down the temperature and then the temperature is increased slightly again.  It takes about one hour.  We did this 7 times this weekend.  Add flavour etc. and pour into molds.  Then we wait.


These bars had nuts in them and every time I scraped the excess off the mold it ‘caught’ on the nuts in the bars and pulled too much chocolate out of the bars.  So I left it as messy as I could and cut the excess off the bars when they were set.
Now, we wait.  It took longer then I expected partially because my kitchen was too warm but mostly because I lack patience.  Not a good trait in a chocolatier (I have not yet earned that title lol).  These are the ‘release marks’ caused by my lack of patience.


So we had to redo this batch and we learned to wait.  I also did short time periods in the fridge to help speed things up.

Finally it was wrapping and packaging.  Image


we recruited an extra little helper near the end.  This is my daughter dusting chocolate bars 🙂  she is three and was very serious about cleaning off every chocolate crumb lol.

Image Next month we are doing filled chocolates and I want to have some fun with fall flavours.  What do you think of dark chocolate and pumpkin???

Lady bug cake, cupcakes and cookies

17 Sep

I love doing bug cakes/cupcakes… whatever.  I hate bugs in real life but gumpaste bugs with big eyes are adorable!!   So when I received a request to make a lady bug cake, cupcakes AND cookies I was very excited.
The cake was easy, I knew exactly what I wanted.  As fcr the cupcakes i wanted to make flowers that would match the birthday girl’s invitations.  But I want to add something a little extra so i decided to make some roses too.  So on my daughter’s first day of nursery school (while I was a bit distracted) I sat down to make some beautiful roses — a little extra for a woman who has gone out of her way to support my business over and over again.   I had troubles in the past with roses slipping off of wire so I decided to use toothpicks, but that meant that my drying rack wasn’t going to work.  So I needed to get creative.  Some butcher’s string and Ikea clips and I was set 🙂


Anyway, on to the real flowers and the many many little lady bugs.  Check these guys out my little swarm of lady bugs lol. Image
Here it is all put together.

This was one of the most enjoyable projects I have done.  I think it all worked out.  I really like doing a variety of matching desserts.

Last weekends cake orders

14 Sep

Ok, so I plan to take pictures in stages so I can show a bit of how I make the cakes but I forgot… So all I have is the final pictures for these two.

The Abby birthday cake was made for one of my little girl’s best friends.  It was a fun cake to make.  Especially Abby’s hair!!
The second cake was a small engagement cake that turned out to be a wedding cake.  The couple surprised their parents by getting married in the backyard at the party!!

Check out more of my cakes at