Paint Palette Doughnuts

Hey there,

Last time I made mini doughnuts was to celebrate Valentine’s Day. The way I decorated them (drippy red glaze) gave me some inspiration for a new creation. I kept that in mind until last week, when I finally decided to give shape  to my idea.

They’re baked mini doughnuts coated in colorful and drippy glaze, looking like paint on a wooden palette. But they’re edible, really!

I wanted to make a messy impression, like if a kid had been painting with it.

About the Recipe:

To make the doughnuts, I followed this recipe.

About the Decoration:

To make the colorful glaze, combine some icing sugar with some tbsp of water (one at a time) until getting a thick consistency which has to flow. We don’t want either a very stiff glaze or a runny one. Then, you can split the glaze in different bowls and colour it with some food colouring (blue, orange, pink, green, yellow, purple…). Dip the doughnuts in it and let the glaze to drip. Leave them to dry before handling them again.

Regarding the palette, I drew a real size palette on a cardboard. Then I carefully cut it and covered it with wooden effect sugarpaste, trimming the excess with a sharp cutter.

I handcrafted the brush using sugarpaste. It’s like modelling play-dooh, but using sugarpaste you can eat the whole work!

I was taking pictures with a variety of wallpapers to create different light effects, contrasts,  etc. Just experimenting, like usual ;)

I hope you like these delicious and colorful mini doughnuts and they paint a smile in your face!

See you soon.

Sara

Underwear Cookies (Bras & Knickers!)

Hey there,

I love piping. It’s my favourite activity in cake decorating, even more than modelling. That’s why I was willing to pipe in my day off last week. Yes, I just wanted to pipe. Piping fine details… So, after planning and designing what I wanted to do exactly, I baked some cookies first hour in the morning and few hours later I was ready to decorate them!

As you can see, these “femenine shapes” were got by means of a heart-shaped cookie cutter. I created polka-dot underwear by piping royal icing.

Heart-shaped Cookie Cutter

To make these underwear cookies, I used the following material:

 Heart-shaped cutter to give that specific shape to the cookies (boobs and bums, oh myyy!). 

◊ Plastic piping bags

 Royal icing in 2 different consistencies: 

♦ Piping consistency (outline and fine details, them all made in white colour)

♦ Flood consistency  (pink and purple underwear, as well as white dots )

 Plain Nozzles

♦ #2  (outline, dots and fine details)

♦ #4 (flooding)

To make the dots, I applied a technique known as “wet on wet“, which requires at least two different colours of flood consistency royal icing to make a contrast. It consists on flooding the cookie with royal icing (pink and purple in this case) and add some drops of other colour straight away, as a kind of polka dots.

I hope you like my sweet underwear designs and you get some inspiration to create yours!

See you soon,

Sara

 

Guía Útil sobre Pastas de Azúcar: Fondant, Pasta de Modelar, Pasta de Goma, Pasta Mejicana, Pastillaje…

Hola a todos,

Click here for reading the English Version

A veces, cuando vamos a decorar tartas o modelar figuras de azúcar, puede resultar confuso escoger entre los diferentes tipos de pastas de azúcar si no conocemos las características y finalidad de cada una de ellas. Además, algunas de ellas reciben diferentes nombres, lo cual lo convierte en una misión aún más difícil, jeje.

Por ello, para despejar posibles dudas y ayudaros a elegir el mejor producto en cada ocasión, me gustaría compartir con vosotros esta útil guía sobre las pastas de azúcar más conocidas usadas en decoración de tartas y sugarcraft. Pica en los siguientes enlaces para ir directamente al producto que te interesa conocer más a fondo o sigue leyendo para aprender más sobre las pastas de azúcar en general.

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1) Fondant = Pasta Americana = Pasta Laminada

2) Pasta de Modelar

3) Pasta de Goma = Pasta de Flores

4) Pasta de Modelar Mejicana

5) Pastillaje

6) Mazapán

7)  Chocolate Plástico

Pastas de Azúcar: Consejos Generales

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1. Fondant:

• Otros nombres: Fondant extendido, pasta americana, pasta laminada. InglésSugarpaste, ready to roll icing, rolled fondant.

• Características: Blando y manejable como la plastilina, fácil de extender con el rodillo.

Principales usos:

♦ Cubrir pasteles  (así como también cupcakes, galletas y bases de pastel).

♦ Pequeños detalles y figuras básicas. 

Pastel forrado de Fondant rosa + Cupcakes de los Reyes Magos, decorados con Fondant (Fuente: www.acup4mycake.com)

• Ingredientes: Gelatina, agua, glucosaglicerina, icing sugar.

• Recomendaciones/Sugerencias:

♦ Cubre tus pasteles SÓLO con fondant (la pasta más blandita), nunca con el resto.

♦ Al modelar figuras y personajes, en lugar de utilizar sólo fondant, mucha gente prefiere:

a) usar una combinación del 50% fondant + 50% pasta de goma, ya que las figuras mantienen mejor su forma y secan más duras.

b) añadirle CMC* para conseguir una pasta de modelar básica (más efectiva que sólo fondant cuando modelamos).

* CMC = carboximetilcelulosa

Algunas marcas: Fun Cakes, Credipaste, Maria Lunarillos, Renshaw, Culpitt, PME, Wilton, Silver Spoon, Satin Ice, Squires kitchen (SK), Dr Oetker…

2) Pasta de Modelar:

• Inglés: Modelling paste.

• Principales usos: Modelar figuras y personajes de azúcar.

• Características: Firme pero fácil de manejar y ligeramente elástica,  seca más rápido y más dura que el fondant.

Figuras de Pasta de Modelar (Fuente: www.acup4mycake.com)

• Ingredientes: Pasta de modelar simple: Fondant, CMC*.

• Recomendaciones/Sugerencias: Puedes crear tu propia pasta de modelar añadiendo una 1 tsp (cucharadita) de  CMC*  por cada 225 grs de fondant y amasando hasta integrar completamente.

Algunas marcas: Squires Kitchen (SK), etc.

Información útil: El CMC (carboximetilcelulosa), también conocido comercialmente como polvo de Tilosa o Gum-Tex, es la alternativa sintética a la goma de tragacanto. Ambos poseen la misma finalidad:  conseguir una pasta de azúcar más firme y facil de trabajar cuando modelamos, así como hacer que ésta seque más rápido y dura. Puedes escoger cualquiera de estos productos en polvo, teniendo en cuenta que el CMC actúa casi de inmediato, mientras que la goma de tragacanto necesita varias horas para actuar sobre el fondant. De modo que si tienes prisa, siempre es mejor recurrir al CMC.

3) Pasta de Goma = Pasta de Flores

Inglés: Gum paste, florist/floral paste, flower paste.

• Características: Flexible, manejable, seca muy rápido, acabado duro, mantiene la forma modelada perfectamente, puede estirarse con rodillo tan fina como el papel.

Principales usos:

♦ Modelado de flores realistas (puedes estirar los pétalos tan finos como se requiera).

♦ Modelado de figuras y personajes de azúcar que mantienen una perfecta forma.

Flores y personaje en Pasta de Goma (Fuentes: www.prettywittycakes.co.uk, www.cakejournal.com, www.cakecentral.com)

• IngredientesClara de huevogelatina, agua, goma de tragacanto (o CMC), glucosa, manteca vegetal, icing sugar.

• Recomendaciones/Sugerencias:

♦ Puede ser considerada una pasta de modelar, ya que es muy útil para modelar figuras de azúcar, no sólo flores. Eso sí, es importante trabajar rápidamente para evitar que la pasta se seque y se agriete.

♦ Al modelar, muchas personas prefieren usar una combinación del 50% pasta de goma + 50% fondant (en lugar de pasta de goma sola). Esta opción proporciona un buen resultado final y es más barata, ya que la pasta de goma es más cara que el fondant y la mezcla de ambas abarata costes :D .

♦ Carlos Liscetti, un conocídisimo artista en sugarcraft, sugiere utilizar una mezcla del 50% pasta de goma+ 50 % pasta de modelar mejicana para crear sus increíbles personajes de azúcar.

Nunca forres un pastel con pasta de goma, ya que seca demasiado dura para comérsela. Como he dicho previamente, si tienes que escoger una pasta para cubrir tus pasteles, hazlo SÓLO con fondant.

Algunas marcasSquires Kitchen, Renshaw, Wilton, etc. (ya sea pasta lista para usar o polvo para reconstituir con agua).

4) Pasta de Modelar Mejicana

• Inglés: Mexican modelling paste.

• Características: Antiadherente, acabado liso y duro (pero lo suficientemente blando para comer), puede ser estirada ultra fina, menos elástica que la pasta de goma.

• Principales usos:

♦ Elaborar volantes, drapeados, pliegues, guirnaldas, placas

♦ Perfecta para usar con moldes y cortadores patchwork (ya que es una pasta antiadherente y se puede estirar finísima).

Modelados que requieren un acabado duro.

Zapatitos en Pasta de Modelar Mejicana (Fuente: www.cake.central.com)

• Ingredientes: goma de tragacanto (o CMC), glucosa, agua, manteca vegetal, icing sugar.

• Recomendaciones/Sugerencias: Como he mencionado previamente, Carlos Liscetti, un conocidísimo artista en sugarcraft, recomienda utilizar una mezcla del 50% pasta mejicana + 50 % pasta de goma para modelar sus alucinantes personajes de azúcar.

Algunas marcas: Squires Kitchen (SK).

 

5) Pastillaje

•  Inglés: Pastillage.

• Características: Menos flexible, seca extremadamente rápido y duro como una piedra, mantiene la forma dada de manera perfecta, resultados duraderos, más resistente a la humedad que otras pastas.

• Principales usos:

♦ Edificios (como casitas, castillos, torres) y muebles.

♦ Estructuras rígidas y fuertes, piezas planas y resistentes (como paredes, soportesvallas…).

♦  Placas, detalles arquitectónicos, objetos 3D (cilindros, cajas…), etc.

Castillo y armario de pastillaje (Fuentes: www.azucarycolor.blogspot.com, www.elhadadelastartas.blogspot.com) 

• Ingredientes:  

a) Pastillaje habitual) Clara de huevo, goma de tragacanto (o CMC), icing sugar.

b) Pastillaje filipinoGelatina, agua, icing sugar. 

• Recomendaciones/Sugerencias:

♦ Es importante trabajar a un ritmo alto, pues se seca extremadamente rápido.

♦ A pesar de contener ingredientes comestibles, es recomendable no comerse las figuras elaboradas con pastillaje, pues quedan tan duras que te podrías dejar un diente ; )

Algunas marcas: Squires Kitchen (SK) -polvo para reconstituir con agua-.

 

6) Mazapán

 • Inglés: Marzipan.

 Características: Blando y fácil de manejar, aceitoso si se amasa o manipula demasiado.

• Principales usos:

♦ Cubrir pasteles de frutas (conocidos en inglés como rich fruit cakes)  - es el paso previo a forrarlo con fondant, precisamente para evitar que éste se manche con el ácido de la fruta-.

Modelar formas básicas, figuras, flores…

Pastel de frutas forrado con Mazapán y animales de Mazapán (Fuentes: www.dimasharif.com, www.confectionperfection.co.uk) 

• Ingredientes: Almendras, clara de huevo, azúcar.

• Recomendaciones/Sugerencias: Cuidado con las alergias a los frutos secos, pues el mazapán contiene almendras.

 Algunas marcas: Silver Spoon, Dr Oetker, etc.

 

7) Chocolate Plástico 

•  Otros nombres: Chocolate para Modelar.  Inglés: Modelling Chocolate.

•  Principales usos

Modelar figuras

♦ Elaborar flores

♦ Cubrir pasteles

Trabajos con Chocolate Plástico (Fuente: www.wickedgoodies.net) 

•  Ingredientes: Chocolate, sirope de maíz (Karo) -en Inglaterra, utilizan golden syrup-.

• Recomendaciones/Sugerencias: En mi opinión, ¡sabe mejor que el fondant! ;)

 Algunas marcas: Modelling Cocoform, de SK.

Consejos Generales

•  TEÑIDO: Actualmente se pueden conseguir pastas de azúcar de múltiples colores en el mercado.  De todas formas, todas pueden ser teñidas en casa con un poco de colorante alimentario en gel o en pasta y amasando hasta integrar el color completamente.

•  MANIPULACIÓN: Si la pasta está tirando a seca, puedes untarte las manos en Crisco (manteca vegetal) para intentar ablandarla con el amasado (y con un poco de insistencia, sí). Si por el contrario, la masa está tirando a blanda o pegajosa, no dudes en añadirle un poco de icing sugar, tanto a la pasta como a la superficie de trabajo.

• CONSERVACIÓN:

♦ Mientras trabajas y modelas: Guarda los trozos de pasta que no estés usando dentro de una bolsa de polietileno con autocierre para evitar que se sequen.  Ves sacando sólo la cantidad de pasta que necesites cada vez.

♦ Restos de pasta: Consérvalos bien compactos en una bolsa de polietileno con autocierre dentro de un recipiente hermético a temperatura ambiente (excepto el mazapán, que tiene que conservarse dentro del frigorífico). De este modo, nuestras pastas de azúcar pueden mantenerse en buenas condiciones durante de varios meses (sólo 1 mes en el caso del pastillaje, aunque puede durar un par de meses más si se guarda en nevera).

 

Espero que esta guía os haya sido útil (¡o lo sea en algún momento!). No dudéis en echarle un vistazo siempre que la necesitéis.

Hasta pronto,

Sara

Useful Guide of Sugar Pastes: Fondant, Gum paste, Mexican Modelling Paste, Pastillage…

Hi there,

Sometimes choosing between the  different sugar pastes can be confusing if we don’t know the exact qualities and purpose of each one.

So today I bring you a useful and helpful guide about the most popular sugar pastes used in cake decorating, from covering a cake to modelling sugar characters. Click on the following links to go straight away to the paste you’re interested in or continue reading this post to learn more about sugar pastes in general.

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1) Sugarpaste = Rolled fondant = Ready to roll icing

2) Modelling paste

3) Gum paste = Florist paste

4) Mexican modelling paste

5) Pastillage

6) Marzipan

* Modelling chocolate

* Sugar Pastes: General Tips

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1. Sugarpaste:

• Other names: rolled fondant, ready to roll icing.

• Qualities: soft and pliable like play-dooh, easy to roll out.

• Main uses:

♦ Covering cakes and boards (also cupcakes and cookies).

♦ Small details and basic figurines.

Cake Covered with Pink Sugarpaste + The Three Wise Men Cupcakes, made of sugarpaste details (Resource:www.acup4mycake.com)

• Ingredients: Gelatine, water, glucose, glycerine, icing sugar.

• Recommendations/Suggestions:

♦ Cover your cakes JUST with sugarpaste (the softest one to eat), never with the other pastes.

♦ When modeling figurines and characters, rather than using just sugarpaste, many people prefer:

a) using a combination of 50% sugarpaste + 50% gum paste, since the figures keep their shape better and dry harder.

b) adding in some CMC* to get a basic modelling paste (more effective than just sugarpaste when modelling).

* CMC = carboxymethylcellulose

Some Brands: Rensaw, Culpitt, PME, Wilton, Silver Spoon, Satin Ice, Squires kitchen (SK), Dr Oetker, etc.

2) Modelling paste:

• Main uses: Modelling sugar figurines and novelty characters.

• Qualities: Firm but pliable, slight elastic texture, dries faster and harder than sugarpaste.

Modelling Paste Figurines (Resource: www.acup4mycake.com)

• Ingredients: Simplest modelling paste: Sugapaste, CMC*.

• Recommendations/Suggestions: You can make your own modelling paste by adding 1 tsp CMC* to 225 g sugarpaste and kneading thoroughly.

Some Brands: Squires Kitchen (SK), etc.

Useful information: CMC (carboxymethylcellulose), also known commercially as Tylose powder, is the synthetic alternative to tragacanth gum. They both have the same purpose: make the sugar paste firmer and easy to work with when modelling, as well as make it dry faster and harder. You can choose any of them, taking into consideration that  CMC works straight away, whilst tragacanth gum has to be left working overnight. So if you’re in a hurry, always better CMC.

 

3) Gum paste = florist paste

• Other names: Floral paste, flower paste, petal paste.

• Qualities: Flexible, pliable, dries very quickly, hard finish, holds its shape very well, can be rolled out thin like a paper.

• Main uses:

♦ Modelling realistic sugar flowers (you can roll out the petals as thin as needed).

Modelling professional sugar figurines and characters that keep a perfect shape.

Gum Paste Flowers and Figurine (Resources: www.prettywittycakes.co.uk, www.cakejournal.com, www.cakecentral.com)

• Ingredients: Egg white, gelatin, water, tragacanth gum (or CMC), glucose, shortening, icing sugar.

• Recommendations/Suggestions:

♦ It can also be considered as a modelling paste, since it’s also useful to model sugar figurines, not just flowers. It’s important that you work quickly to prevent the gum paste from drying and cracking.

♦ When modelling, some people prefer using 50% gum paste + 50% sugarpaste instead of gum paste itself.  This option gives good results and it’s cheaper, as gum paste is more expensive than sugarpaste.

♦ Carlos Liscetti, a very well-know sugarcraft artist, suggests to use 50% gum paste + 50 % mexican modelling paste to model his amazing sugar characters.

♦ Never cover a cake with gum paste, as it dries too hard to eat. As I previously said, do it JUST with sugarpaste.

Some BrandsSquires Kitchen, Renshaw, Wilton, etc. (both ready to use pastes and powder mix)

 

4) Mexican modelling paste

• Qualities: Non sticky, smooth and hard finish (but soft enough to eat), can be rolled out ultra fine, less elastic than gum paste.

• Main uses:

♦ Making frills, drapes,  garlands, plaques

♦ Perfect to use with moulds and patchwork cutters (because it’s non sticky and can be rolled out paper thin).

♦ Fine sugar modelling work that requires a strong finish.

Mexican Modelling Paste Shoes (Resource: www.cakecentral.com)

• Ingredients: tragacanth gum, glucose, water, shortening, icing sugar.

• Recommendations/Suggestions: Carlos Liscetti, a very well-know sugarcraft artist, says to use 50% mexican paste + 50 % gum paste to model his amazing sugar characters.

Some Brands: Squires Kitchen (SK).

 

5) Pastillage

• Qualities: Less flexible, dries rock hard and extremely quick, keeps shapes perfectly, durable results, more resistant to humidity than other sugar pastes.

• Main uses:

Buildings, furniture, sturdy structures, rigid flat pieces (walls, fences…), architectural details, etc.

♦ Appliqués, plaques, 3D objects (cylindres, boxes…).

Pastillage Castle and Wardrobe (Resources: www.azucarycolor.blogspot.com, www.elhadadelastartas.blogspot.com)

• Ingredients:  

Pastillage type 1) Egg whites, gum tragacanth (or CMC), icing sugar.

Pastillage type 2*) Gelatin, water, icing sugar. 

• Recommendations/Suggestions:

♦ Work fast, as it dries extremely quickly.

♦ Despite this paste contains edible ingredients, it’s better not to eat the figures which are made of pastillage, as it’s completely hard and I’m sure you don’t want to break your teeth ; )

Some Brands: Squires Kitchen (SK) Powder Mix.

 * Pastillage type 2 is known is Spain as pastillaje Filipino. It can be done by also adding some CMC. 

 

6) Marzipan

 • Other names: Rolled marzipan

• Qualities: Soft and easy to handle.

• Main uses:

♦ Covering rich fruit cakes (it’s the previous step to icing them with sugarpaste).

♦ Modelling basic shapes,  figurines,  flowers…

Rich Fruit Cake Covered With Marzipan + Marzipan animals (Resources: www.dimasharif.com, www.confectionperfection.co.uk)

• Ingredients: Almonds, egg whites, sugar.

• Recommendations/Suggestions: Watch out for the nut allergies!

Some Brands: Silver Spoon, Dr Oetker, etc.

 

Modelling Chocolate *

Modelling chocolate, also known as candy clay or chocolate plastique, is not exactly a sugar paste, as it’s just made of two ingredients (melted chocolate and golden syrup (UK) or corn syrup (US)), but you can also cover cakes and model figurines with this sweet dough.

 

Modelling Chocolate Cake and Figurines (Resource: www.wickedgoodies.net)

General Tips

 COLOURING: There are both plain and coloured sugar pastes in the market. Anyway, all they can be coloured as you wish at home by adding some food colouring (I recommend gel/paste ones) and kneading thoroughly.

PRESERVATION:

♦ Whilst working and modelling: Keep the pieces of paste that you’re not using in a closed polyethilene bag to prevent them from drying. Take one piece at a time, depending on how much paste you need every time.

♦ Leftover pastes: Keep them tightly wrapped in a polyethilene bag (“zip lock”, reclosable bag) inside an airtight container at room temperature (except marzipan, which has to be kept in the fridge). They can keep in good conditions for few months (just 1 month for pastillage).

I hope you find this guide useful! Don’t hesitate to check it every time you need it.

See you soon,

Sara

Creative Valentine’s Day Cupcakes

Hi there,

Few months ago, I posted the cupcakes that I brought to my first job interview as a cake decorator. I was told to bring 4 creative Valentine’s Day themed cupcakes. This was the result:

I tried to be pretty creative. All the figurines were completely hand-crafted (I didn’t use any mould) and fully edible, of course ;)

The first cupcake was a rich chocolate one with a marbled vintage clock on top. The main hours were replaced by hearts and you could read at the bottom “IT’S LOVE O’CLOCK”, written with royal icing.

It’s love o’clock

The second one was a coffee flavoured cupcake with a cup on top and some spilled coffee forming a heart-shaped spill. I also added some chocolate coffee beans around.

Coffee lovers

The third cupcake was a red velvet one. I used the cream cheese as a cloud, which was run through by Cupido. Poor Cupido!  He was hit by one of his own arrows and then he felt in love!! His feet are so cute, aren’t they?

Cupido in love

The last one was a pure vanilla cupcake. A tiny rose was growing around a heart. It was like a metaphor: “GROW YOUR LOVE”.

Grow your love

I hope you get inspired, make some romantic cupcakes and have a really really happy Valentine’s Day!

P.S: By the way, I got the job!

Cupido’s Valentine’s Day Doughnuts

Hi there,

It’s just one week left to Valentine’s Day! Are you ready for a huge sweet dose of love? If so, don’t hesitate to make these romantic Valentine’s Day Doughnuts. You’ll surprise both your partner and your tooth!

These baked mini doughnuts are coated with a thin layer of red glaze and hit by Cupido’s arrows ;) .

Cinnamon Mini Doughnuts Recipe 

I followed Peggy Porschen’s recipe, included in her lovely book “Boutique Baking“.

Equipment

Ingredients (Yields around 30-36 mini doughnuts)

  • 110 g plain flour
  • ½ tsp baking powder
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • 65 g caster sugar
  • 25 g light brown sugar
  • 1 medium egg
  • 45 g whole milk
  • 40 g buttermilk
  • ½ tsp vanilla extract
  • 15 g unsalted butter, melted

Process

1) Preheat oven to 160º C.

2) Grease your doughnut pan by spraying some oil.

3) Put together the dry ingredients in a mixing bowl (sifted flour, baking powder, salt, cinnamon, caster sugar and brown sugar).

4) In another bowl, mix together the wet ingredients (butter, egg, milk, buttermilk and vanilla extract).

5)  Add the wet ingredients to the dry ingredients and stir until just combined.

6) Fill (just 1/2 full) each doughnut cup by means of a piping bag.

7) Bake for around 10 – 12 minutes.

8) Carefully remove the doughnuts from their tin.

9) Let them cool in a cooling rack.

10) Once cooled, decorate the doughnuts with red glaze by dipping them (see recipe down below).

Doughnut Red Glaze

Stir together the following ingredients until getting a smooth pourable glaze:

 1 cup icing sugar (around 125 g)

 2 to 3 tbp milk or water

 1/2 tsp vanilla extract

 Red colouring (I recommend Sugarflair Red Extra)

To coat these doughnuts in drippy red glaze, dip them (just the upper side) into the glaze and leave them to dry on a cooling rack.

Cupido’s arrows were handcrafted by means of a toothpick and some golden yellow sugarpaste.

I hope you like them!

See you soon and…

The Three Wise Men Cupcakes (Los Tres Reyes Magos)

Happy New Year everyone!

Christmas days are over but in Spain we still have a beautiful tradition to celebrate on January 6th: the Three Wise Men! Their names are: Melchor, Gaspar & Baltasar. That’s why I made these cute “Wise Men” cupcakes, so I could share the story with all you lot!

According to the history, the Wise Men gave three presents to baby Jesus to celebrate his birth: gold, frankincense and myrrh. So, following this tradition, we also give presents to our family and friends on that day. But you’d better had behaved well the previous year! If not, the Wise Men might bring you “carbón dulce” as “punishment”!

The Three Wise Men’s Eve is also very special. The streets are full of people who want to see the “Three Wise Men” in their parade floats. Almost every town has its own parade. Sweets are thrown along the streets for kids to pick them up. It´s so funny to see also grown ups fighting to get few sweets from the floor!

During this celebration on January 6th we typically eat “Roscón de Reyes“, a very sweet desert that contains a king figurine inside, as well as a raw bean. The person who gets the king figurine in their slice of Roscón de Reyes becomes the king of the table and has to wear a card crown. However the person who gets the bean in their slice becomes the responsible for paying the Roscón!! That’s bad luck! lol.

Have a nice and sweet “día de Reyes”! I hope you don’t get too much carbón dulce ;)

 

Sara

 

Christmas Bell Cake Pops. Step-By-Step Visual Tutorial

Hi there,

I love Christmas days. Decoration, illumination, atmosphere, coziness, family, love, food, sweets… I adore everything in that season!

I made a funny Santa’s cake to celebrate the Christmas day. Now we’re getting close to New Year’s. Time flies!

To celebrate New Year’s Eve, I bring you these sweet and cute Christmas bell cake pops.

In Spain we have a peculiar tradition known as “The Twelve Grapes”, which consists in eating a grape with each bell strike at midnight of December 31st. According to the tradition, that leads to a year of prosperity and luck.

I always have to peel the grapes first and remove their seeds, as my mouth is getting full and full with each bell strike and I can’t swallow them if I don’t do it this way! The trick is to try to not laugh while eating them and try to make others laugh in the meantime! So funny ;D

The day I was making these cake pops, I wanted to prepare something a bit different and, after a little bit of on-line research,  I found that Christmas bells were not the main element in most of Christmas sweets and desserts.

How To Make Christmas Bell Cake Pops

Step-By-Step Visual Tutorial

These were the steps I followed during my “experiment”:

To make the bell shape, I just made a ball with the cake pop mixture and then, I rolled my finger through the bottom to get an indentation.

I guess that if you just make  balls instead of bell shapes, you’re going to get bell-shaped cake pops anyway because when you leave them to dry on parchment paper, a “foot” of melted chocolate is formed, which helps to give that shape. I need to try again and check!! ;)

Happy New Year!

Sara

My Christmas Cake: Santa’s Sleigh Crash

Hi there,

Today I bring sad news. Santa’s had an accident!

He was happily flying in his sleigh, got distracted and suddenly fell down over a snowy landscape!! Crash !!

I had this funny idea for my Christmas cake. Easy and delicious! I hope you get inspired.

I coated this 8 inch cake with a thin layer of buttercream and some coconut flakes, which look like snow. The figurines and ornaments were handcrafted with gum paste. I made the sleigh tracks over the snow by means of a skewer.

Despite his accident… don’t panic! I can assure you that Santa’s feeling better now and he’s going to be able to give everybody their Christmas presents ;)

Merry Christmas!

Sara

Bcn & Cake 2013

Hi there,

Two weeks ago I went to Bcn & Cake 2013, the second edition of  the popular baking and cake decorating fair in Barcelona.

There were 3 categories in the competition: story cakes, wedding cakes and sugar flowers. Here are some of the beautiful cakes and sugar flowers that were displayed in there:

1st Prize in its category (story cakes)

2nd Prize in its category (story cakes)

3rd Prize in its category (story cakes)

3rd Prize in its category (wedding cakes)

Sugar flowers

Sugar flowers

Sugar flowers

Sugar flowers

There were also some other cakes exhibited in the stalls a part from the competition ones and I specially fell in love of this novelty cake. What a lovely and realistic dog!!

I was so lucky to meet my favourite Spanish baking blogger and cupcake maker in there, whose name is Alma Obregón from the blog “Objetivo Cupcake Perfecto“.   She is very popular in Spain and everybody was queuing to meet her personally, get her signature and take some pictures. I adore her!!

Alma & me

I’m looking forward to going to the next edition in 2014.

See you soon!

Sara