Holly Jolly Fun

I spent the day today with my friend, Aimee, decorating cakes. This is my cake, but it was inspired by the cake Aimee created. Thanks for a great afternoon, Aimee!

Winter Wonderland

This evening I finished a wedding shower cake with a snowflake theme. I am pretty pleased with how it turned out...there are of course always imperfections that I see. The picture does not show this, but the snowflakes shimmer. I was pretty excited to use this new technique!

I love fondant!!

I love using rolled fondant to make my cakes. I have found a great recipe that is easy to make, easy to work with, and tastes great!

Rolled Buttercream Fondant

1 cup of light corn syrup

1 cup of shortening

1/2 teaspoon of salt

1 teaspoon of clear vanilla extract

2 pounds of confectioner's sugar

1. Mix shortening and syrup. Mix in salt and vanilla.


2. Gradually add sugar until it is a stiff dough. Use dough hooks or knead by hand. (In the end, I find it necessary to knead with my hand to get it all blended smoothly.) Store at room temperature or in the refrigerator .

If you wish create colored fondant, I use Wilton Concentrated Gel. Add small amounts using a toothpick and knead the fondant until the color is uniform.

To use, roll on surface dusted with confectioner's sugar until 1/8 inch in thickness. Drape over frosted and chilled cake. I like to then keep my decorated cake in the refrigerator until a couple of hours before the special occasion.