sábado, 19 de junio de 2010

Cake Contest!

I have decided  to do a cake contest for all my friends around the world. The theme will be "Summer Sensations". Basically anything that has to do with summer is acceptable. Vacations, beach, Summer holidays, Out of school. Let your imagination roll!

Here are the rules for this contest. READ THEM WELL
  • The cake should be 2 tiers. No more or less. 2 tiers.
  • Photos submitted must be of your work.
  • Photos must be of the theme of the contest.
  • No adult themed cakes
  • Limit one entry per person
  • Internationals can participate
  • Only one cake per person, up to 2 photos. I will decide best photo if you send 2
  • Photo have to be submitted before the end date of the contest to designmeacake@hotmail.com
  • No names or watermarks on the photos will be aloud.
  • Real cake should be used in making the cake. No dummies.
The photos have to be send to designmeacake@hotmail.com
This email is only for photos, is not for answering questions, so please only photos for this email. Don't post the photos directly in my page. They need to be submitted by email only. If you do so,
the photo will be disqualified.

I will post the photos in Facebook on a Contest Album where everyone can comment on the photos. No names can be mention in the comments of who made the cake. This can get the photo disqualified. Make sure you send your photos no later than July 31, 2010. That's the deadline for the
photos to be entered. Anything sent after that, wont be posted as part of the contest.

There will be 2 levels. One for Beginners and one for Intermediate to advanced. When you send the photos, send your name location and level of skill. Write the months and years you been
decorating and if this is a hobby or you do this for a living.

There will be 1 price for Beginner and one prize for Intermediate.The prize will consist in a $20.00 gift certificate towards a web store purchase or your choice of one DVD from,

The winner will be announced August, 2010. So start  working on those cakes!

I will send reminders in my
Facebook page.

Don't miss on the fun and join this contest!

Until next blog, ta ta!
Edna :)

miércoles, 2 de junio de 2010

Cheddar Bay Biscuits

I know I usually talk about Cakes, but this time I am posting this recipe by 
popular petition. For those of you who have visited Red Lobster and love 
their biscuits, here is a recipe that is a great copycat of them.
Easy to make and delicious!

Cheddar Buiscuits
Yields: 12
2 1/2 cups Bisquick Baking Mix
4 tablespoons cold butter
1 heaping cup grated Cheddar
3/4 cup cold milk
1/4 teaspoon Garlic Powder
2 Teaspoons of butter
1/2 Teaspoon Garlic Powder
1/4 teaspoon dried Parsley Flakes
Pinch of salt
1. Heat oven 400 degrees F.
2. Mix Bisquick  garlic powder and butter with Pastry
    cutter or a fork (don't over mix). There should be
     pieces of butter the size of peas.
3. Mix in milk and cheese by hand (don't over mix)
I did mine in a food processor. Only use the pulse setting.
Just pulse until it comes together, don't over mix, doing so
will give you harder biscuits.
4. With ice-cream scoop, drop 1/4-cup portions of dough
    onto a cookie sheet. Bake 15-17 minutes or until biscuits
    tops are golden
1. Melt butter
2. Add Garlic
3. Add Salt (optional)
4. Brush on top of the biscuits after they are done baking.
Nutrition Information:
I didn't have any parsley at hand, and it tasted still wonderful.
Hope you enjoy!
Until next blog....Ta ta!!
Edna :)


How to color Red Fondant/Gumpaste

How to Color Red Fondant or Gumpaste

This tutorial is for those beginners who never have colored fondant 
or gumpaste. I have gotten many emails from beginners wondering why their
 fondant/gumpaste is not reaching the desired color. In this tutorial, I explain 
how to color white gumpaste in a deep shade of red. But keep in mind that this 
works with any dark color you need.

No matter if you are using fondant or gumpaste, you
can follow the same steps. If your fondant gets too 
soft, you can always let it rest for a few days. 
If you need it in a hurry, I sometimes add more 
sugar and at times I have added some Tylose 
to it. It's a matter a preference.
I used Chefmaster color because their pigment is very strong. I love Americolor 
too, but I have find out through experience, that Chefmaster red can get to a 
deeper red. Never be scared of adding color to your fondant and keep in mind,
 fondant and gumpaste  are dry, get to be a bit lighter in color. 
 Click here or in the photo to watch the tutorial.

Until Next Blog...tata!!
Edna :)