Creating Ombre Fondant

This is just an easy/short tutorial on how to make ombre fondant!  I use this technique all the time to get a wonderful, gradual, color change for a ton of cakes, like this purple cake for Better Homes and Gardens, and the ombre ruffles in the picture below.

How to easily color fondant in an ombre style

Trying to gradually color multiple balls of fondant is tough.  I mean coloring them is easy, but getting the gradual change down can be really hard, and time consuming.  You’ll go too dark one step and not dark enough the next, GAH, it’s frustrating.  So this way is easy.

Start by simply mixing your lightest shade and darkest shade, don’t bother with the inbetween yet.  In this case white and orange.

easy-to-color-ombre-fondant

Then placing them next to each other roll them into a log, leaving one end all orange, the other end all white and the inbetween with create a diagonal line, or a nice gradual increase.  DON’T over work it.

easy-to-make-ombre-fondant

Then cut it in to 5 equal pieces, with your lightest color and darkest color being by themselves (with little or none of the opposite color left on those end blobs).  In this case I left that bit of orange in the big glob of white to add a smidge of color, but if your happy with your light shade you can simply pull that off.

ombre-fondant

Then knead the colors together!  Voila, way simpler and MUCH faster than trying to achieve this one at a time! You have a great gradual change between each of your blobs, and your ready for decorating!

Frozen Princess Cake Elsa

The Frozen Elsa cake! YAY!

This was probably my biggest challenge of all my Princess cakes (see also Merida, Rapunzel and Tiana), but she and Anna turned out pretty great!

Out of all my cakes this is the one I wish I had more time on, the one I’d consider doing again just to get ALL that I want done.  Anyone else doing a Frozen party this year?

tutorial to create your own Elsa princess cake for your Frozen birthday party

There was never a question about which dress to do, but the question was HOW to do it!  It’s a slinky little number, really no room for cake, so of course the skirt needed to be much fuller so there was something to eat.  BUT to give the illusion of slinkiness (is that a word) I went as A line as I could with one deep carved “ripple” to give the illusion of the slit.

princess-cake

Start with a 12 inch Elsa doll (sorry I didn’t have one when I started working on the cakes – they are HARD to find), a Wonder Mold cake and a second cake, an 8 inch round.  The wonder mold cake by itself isn’t tall enough for the dolls legs.  My chocolate cake is very DENSE, which is best for carving, but it tends to shrink a bit too, making it even SHORTER.  So the extra height is necessary (unless you tear the dolls legs off)

frozen-princess-cake-elsa-carving

Use Ganache to stick the cake layers together.  Then wrap the dolls legs in plastic…

  1. to keep their legs together do they don’t separate while going into the cake
  2. keep the cake food safe, and the doll clean.

Then stick the doll into the cake.  I cut a small hole into the cake first to guide the legs. I like to put the doll in BEFORE carving the skirt usually, but I didn’t get the doll until later and needed to get started.  Nice sharp angle to the carving, not a full skirt, and one DEEP carved area where the right leg slit would be.

Frozen-princess-cakes

Now frost the cake with ganache (to keep it moist, don’t let it sit out).  Once I finally got the doll and stuck her in I was able to add the ganache around the hips to bring it cleanly into the dolls waist.  Again working with ganache is amazing, once it sets you can rub over any part that’s not smooth with your finger and “melt” it smooth.

frozen-princess-cake-elsa-fondant

Now Elsa’s dress is ombre, it starts super light blue and gets darker at the bottom so for the under skirt I used a blue fondant slightly darker.

frozen-princess-cake-elsa-gumpaste

Next up the under shirt.  On Elsa it’s sheer, but I can’t really create sheer fondant.  So I used a REALLY light blue, almost white and rolled it SUPER thin with my pasta roller.  To get it this thin it needs to be stronger than just fondant so I mix fondant and gumpaste together.

Paint the back with clear vanilla (or vodka, it’s cheaper) this makes it tacky so it will stick to the doll.  Make sure the arms are where you want them, then lay it over the dolls front, neck and arms.  Cut away what you don’t need and wrap the gumpaste/fondant around the arms, cutting where they meet on the underside.  And wrap it around her front and back.  Cut a clean shoulder line around.

frozen-princess-cake-elsa-ombre

Next up roll out light blue fondant, paint it with vanilla/vodka and cover the bodice and top of the skirt with a lighter blue.  Cut the back and bodice area princess style.  Next I used the back of my knife to create cutlines all down the bodice.  Trying to give it the icy, crystalized look her dress has.  I cut the bottom of the light blue area ragged.

I wish I had done one other layer between the two blues to extend the ombre look a bit more.

frozen-princess-cake-elsa-luster-dust

Next up the addition of luster dust.  This is what’s going to give the overall dress they shiny, icy look.  I used a dark blue along the bottom to help with the ombre effect and Antique Silk all over.  If you just brush it on dry it will add a bit of shine, if you keep brushing it it will get glossy and smooth.

princess-cake-elsa-luster-dust

I brushed it over the top of the dark blue and over the entire bodice.  If you get the fondant wet first it will collect and stick even stronger.  So I painted swoops on her sleeves so when I brushed over them it stuck even stronger in those areas, of course it doesn’t show up in the pictures, like at ALL! GAH

frozen-princess-cake-elsa-edible-paper

Now for the CAPE!  I debated rolling out gumpaste super thin like the sleeves, but thought it would still look to heavy.  I thought about not using anything edible, like using netting and adding fondant snowflakes… BUT I like adding only edible materials.  So I decided to try edible wafer paper.

It’s not sheer but it’s super thin.  Anyway, you can see it has a dull side and a glossy side.  Do NOT get the glossy side wet, it will shrivel badly, you want to work with the rough/dull side.  Cut it in the shape you want first, then add water to just the top.  I added clear vanilla/vodka to the back of the dress to make it tacky/sticky.

frozen-princess-cake-elsa-edible-paper-cape

now to attach it! Try not to rip it (buy extra sheets, I did use 2, a practice one and a final one.  You can see it did rip a bit… But I the end I was pleased.

frozen-princess-cake-cape

Next I  used my steamer to steam the cape bottom and as it got moist it curled up the edges!  LOVE! looks like it’s floating.  Then I used pearl luster dust and brushed it over the cape to get it a shiny.  I wanted to paint on snowflake designs, but when it get’s wet it just falls apart, so I couldn’t.

princess-cake-elsa

And with that she was done.  The main thing I’d like to do over is add extra icy bling to her bodice.  I’d add sugar crystals from the princess cut down to a princess waist, hand attaching each one in vertical columns…  Yup just a few hours, but I’d be enthralled with it!

frozen-princess-cake-elsa

But she’s lovely either way.  AND tasty!  And honestly, isn’t that what everyone wants in a cake, for it to taste good?  What do you look for in a cake?

princess-cakes

Elsa and Anna were the centerpieces of the tabletop and I love how they look together!  What do you think? Want more princess cake tutorials?

Frozen Princess Cake – Anna

And finally the cakes!  (Don’t forget to check out my Merida, Rapunzel and Tiana Princess cakes as well)

Today I’m Sharing the Anna tutorial and tomorrow we’ll do Elsa!  Making these cakes was so much fun! Looking back there are a few things I’d change.  The week of the party the baby got sick and I got behind. So I felt kind of rushed through the cakes, I MIGHT actually break my no repeat rule to add the final details I feel were missing from these.

tutorial to create your own Anna princess cake for your Frozen birthday party

So Anna.  The first question is WHICH dress to make.  I debated doing her ball dress, BUT since we weren’t doing ELSA’s ball gown I decided not to.  Her hiking winter dress is actually shorter, showing her ankles and boots, but of course for this I made it full length.  It’s also full than it is in the movie, to leave enough cake to actually EAT!

princess-cake

Start with a 12 inch Anna doll, a Wonder Mold cake and a second cake, an 8 inch round.  I do this because the wonder mold cake isn’t tall enough for the dolls legs.  Also my chocolate cake is very DENSE, it’s best for carving, so it tends to shrink a bit too, making it even SHORTER.  So the extra height is key  (unless you tear the dolls legs off)

carving-princess-cake-anna

Use Ganache to stick the cake layers together.  Then wrap the dolls legs in plastic.

  1. to keep their legs together do they don’t separate while going into the cake
  2. keep the cake food safe, and the doll clean.

I cut a small hole into the cake first to guide the legs. Notice even with the extra height the cake still falls short of her hips, don’t worry about it, I use the ganache to fill it in.

Then start carving around your skirt, I find that carving it makes it look more skirt like and less cake-ish.  Start small, you can always carve away more, you can’t carve less once it’s gone.  Once your happy with them carve the sharp edges to soften the curves.

Frozen-princess-cakes

Once your done carving wipe away the crumbs and frost with ganache.  Make sure to get into all the cracks and fill in the hip area.  Smooth as good as you can, then let it set.  Once it’s set you can rub any points and they’ll “melt” and smooth away!  I love working with ganache!

Frozen-princess-cake-skirt

Then cover your skirt with a purplish navy fondant, making sure to smooth into the cracks.  Because there will be a cake I just wrapped it around and created a clean, straight, seam up the back.  Trim around the base and around the waist, creating the pointed princess waist line

Frozen-princess-cake-gumpaste

Now for the shirt.  We want to roll this SUPER thin so I do a half fondant half gumpaste mixture and dye it turqouise.  Then use my pasta roller to get it super thin.  Put your arms how you want them brush clear vanilla (or vodka – cheaper) on to the back of the gumpaste/fondant then lay it over the front and arms (sticky side down).  cut away area’s you don’t need to help shape it

Frozen-princess-cake-shirt

wrap it around the arms, shoulders, neck, etc… cut a straight light where the it meets under the arms to hid the lines.  Don’t forget to cut the nice neckline as well (I forgot before the picture but did it later).

Frozen-princess-cake-anna-top

for the bodice rather than try to cut it ON the doll and get it to stick I cut the neckline out first adding extra length in the straps and the sides for wrapping it.  Then paint the back with the vanilla/vodka and place it on the doll.  Be VERY careful when doing this, the sticky back side WILL stain your turqouise shirt if you get it out of place.

Frozen-princess-cake-bodice

press it into place in the front, cutting the waistline.  Then wrap it around the back, pressing it into the doll so you don’t get bubbles.  Stretching it a bit where you need to, and cut a nice clean line down the back.

Now the bare bones of the dress are done!  time for the details!

Frozen-princess-cake-anna-stencil

To get the details of the embroidered front of the bodice I used one of my favorite things, adhesive stencils!  There are a lot of options with small details this is the one I used.  Then I colored some icing green and burgundy.  You can use buttercream if you have some, I opted to make a quick batch of royal icing.

Place the stencil going down the center, add the green where you want it, not too thick, and then add a little bit of the burgundy. then pull off the stencil (just make sure, unlike me, you let your black fondant dry completely first or it will pull away a bit.).

Frozen-princess-cake-anna-gold

I used a clay extruder (that I ONLY use with fondant and gumpaste, NOT clay) for the edging.  Soften some gold fondant by kneading some extra shortening into it, then extrude it through one of the smaller holes.  Attach it to the edge of the bodice using the vanilla/vodka and then for a final step paint it with some gold airbrush paint!

Frozen-princess-cake-anna-embroidery

Now for the bottom of the skirt, again you can hand paint but I used another self adhesive stencil and the green and burgundy royal icing again.  I started by doing a center one, then working my way around both sides.  The great thing about the adhesive stencil is it sticks inside the nooks and crannies of the skirt better than a traditional stencil would.

Frozen-princess-cake-anna-caplet

Finally roll out some burgundy/brown fondant.  Cut along piece, rounding the edges, and let it dry a bit (flat or rounded) then attach it down the back to her shoulders.  Once it’s all set roll out another small amt cut a circle with a hold in the center and wrap it around her shoulders.  Then trip the neck and front.

Frozen-princess-cake-anna
 

Here is the mistake I made, I cut the fronts square, I SHOULD have cut them rounded!  GAH! and I wish I’d had the time to paint the edges a darker shade. Oh well, overall I LOVE how Anna turned out!

princess-cakes

I think they look GREAT together too!  AND the birthday girl love love LOVED them so nothing else really matters!

Frozen Olaf Chocolate covered Caramel Pears

I’m excited to start sharing some of the food from the Frozen birthday party with you guys!  My favorite???  This caramel and chocolate covered pears, or Olaf Pears!  When I was at Walt Disney World for a conference in March I got to see these cute chocolate and carmeled covered apples decorated to look like Olaf… They were adorable, BUT the round shape wasn’t really olaf like more traditional snowman.

easy and adorable olaf pears, covered in caramel then chocolate they are delicious and everyone loves them

So when I was at the grocery store one week doing my grocery shopping and I walked past the pears and I remembered seeing this amazing video from Lumineux studio, Harvest Gathering.  I remember Jenner, the videographer, talking about how amazing the salted caramel pears were.  So I thought PERFECT!  Just the right shape AND tasty too!

chocolate-caramel-pears

So I started by washing all the pears, then sticking them with caramel apples sticks.  (Try not to let them slit, if they do the caramel won’t stick well, in fact it will keep oozing under the caramel and chocolate and cause problems later)

olaf-caramel-dipped-chocolate-pears

Then melt about 8-10 oz of caramel and dip your clean and dry pear into the caramel.  Give it a good swirl, making sure it’s all covered, then let it drip a bit.  once the largest drips are gone scrap the bottom off…

olaf-caramel-dipped-pears

Hold it upside down to let it set a bit, then place it on parchment paper.  Do this with all your pears and let cool (I refrigerated mine for a little bit to hold their shape better).

olaf-caramel-pears

Do the same thing with the melted white chocolate and you can see the head already taking shape!  I let the pears rest however they wanted, since trying to get them all upright was a bit of a struggle.

olaf-chocolate-pears

I had Lego Boy roll out a bunch of fondant noses for me.  They aren’t all the same and they aren’t all perfect, but that’s what makes them so great!!! I think they all made great “carrots” this way.  I considered adding some orange sugar to give it a sparkle, but opted against it.

olaf-caramel-chocolate-pears-nose

I used some of the melted white chocolate to connect the noses to the pears.  Then I added some black gel food dye to turn the chocolate grey.  Then I attached the candy eye’s with the grey chocolate.  And finally I pipped the grey chocolate on as the mouth!  I TOTALLY forgot the EYEBROWS! GAH… oh well

olaf-caramel-chocolate-pears

The kids LOVED them and they tasted AMAZING!  I will warn you, make sure you buy your pears the day before and use them right away they ripen FAST and start to get gooey/mushy quickly.  These are not something you can make way ahead of time, they do NOT keep.

Frozen Olaf Chocolate covered Caramel Pears

Frozen Olaf Chocolate covered Caramel Pears

Ingredients

  • pears
  • sticks
  • caramel
  • white chocolate
  • grey gel food dye
  • orange fondant
  • candy eyes
  • piping bag

Directions

  1. So I started by washing all the pears, then sticking them with caramel apples sticks.  (Try not to let them slit, if they do the caramel won't stick well, in fact it will keep oozing under the caramel and chocolate and cause problems later)
  2. Then melt about 8-10 oz of caramel and dip your clean and dry pear into the caramel.  
  3. Give it a good swirl, making sure it's all covered, then let it drip a bit.  
  4. Once the largest drips are gone scrap the bottom off.
  5. Hold it upside down to let it set a bit, then place it on parchment paper.  
  6. Do this with all your pears and let cool (I refrigerated mine for a little bit to hold their shape better).
  7. Do the same thing with the melted white chocolate and you can see the head already taking shape!
  8. I let the pears rest however they wanted, since trying to get them all upright was a bit of a struggle.
  9. Roll out a bunch of fondant noses in your palm to create the carrot shape.  
  10. I use some of the melted white chocolate to connect the noses to the pears.  
  11. Then add some black gel food dye to turn the chocolate grey.  
  12. Then I attached the candy eye's with the grey chocolate.  
  13. Pipe the grey chocolate on as the mouth and eyebrows.
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Silver Edible Sequins Tutorial

(disclosure this posts includes affiliate links)

I’ve been crazy busy MAKING a ton of fun projects and recipes!  I’ve been on a roll and have been having so much fun!  I have so much to share with you, and I’m starting with sharing the tutorials from this silver sequins and gumpaste flowers wedding cake a few months ago!  Sequins today, flowers up next!

Learn to make amazing edible sequins with gumpaste and silver airbrush paint

I have been in LOVE with the metallic cakes, especially the sequined ones, I’ve seen all over Pinterest.  So when the opportunity arrived to design my own cake I couldn’t WAIT to give it a shot!

edible-sequins-gumpaste-flowers-wedding-cake

It took some playing, a few fails, but I’m really happy with how it went!  I hope you guys enjoy the tutorial and I’d LOVE to see pictures of any cakes you create using this tutorial! (or if you find that something else works better for you)

So first I tried rolling out a gumpaste/fondant mixture (white).  Then I tried airbrushing it- no bueno, the silver spray paint was like BLUE, NOT silver like I wanted.

edible-sequins-glaze-fail

So NEXT I rolled out more white and painted it with this silver glaze.  It was a nice shade of silver with a great shine.  BUT the problem with the glaze is trying to paint a second coat messed up the first coat, but I didn’t love just one layer.

BUT I continued on, I let it dry then cut out a ton of circles using a round tip.  FAIL – 1. it took forever, and they kept sticking together, and 2. the edges were WHITE, I didn’t want to take the time to paint each edge, boooo, so nope.

edible-sequins-luster-dust-fail

Next up I tried luster dust!  I figured this would cover the sides of the sequins better.  So I rolled the white gumpaste/fondant mixture out, cut the circles then spread it out.  I then poured them into a baggie with luster dust and shook them all around!  This covered all the sides great, BUT it didn’t get shiny!  It was dark and dull, and didn’t reflect the light the way I wanted the sequins too! BOO

I also tried the spray paint with the luster dust, to goopy.  I also tried the glaze with luster dust, nope…. GAH

edible-sequins-testing

FINALLY inspiration hit, what if I put the sequins ON the cake then sprayed them?  I still had the problem with the airbrush silver paint looking BLUE.  So instead of spraying WHITE fondant/gumpaste I decided to try GREY gumpaste/fondant.  ALSO to counteract the BLUE in the silver I added a BIT of red and gold (orange-y counteracts blue).

Then I rolled out three different shades of grey, then spray painted the samples with the plain silver, a little of the red/gold and another batch with more red/gold.  Then I took them outside and decided which look I liked the best (I liked the medium grey with the silver with just a TAD bit of the red/gold.

edible-sequins-circles-tutorial

WINNER!  Now came the time consuming part.  Mixing the gumpaste/fondant mixer, dying it all grey and then rolling it out into a TON of sheets and cutting out MILLIONS of circles.  I started rolling out multiple sheets, letting them dry a bit, flipping, then drying a bit more.  Then I stacked the sheets so I could cut 4 at a time.

My finger still KILLED by the end AND it took so much time I spend a few DAYS doing this and still wish I’d  had more.  ANYWAY.  Once you cut them out, spread them out and let them dry.

edible-sequins-steamer-tutorial

Next up cover the cakes with the same shade of fondant, then to get the fondant tacky you can either brush it with clear vanilla/vodka OR I ended up using my steamer on my cake to get it tacky (love my steamer!!!).

edible-sequins-tutorial-layer-1

I steam a section at a time then using the same technique as this sprinkles cake I cover it with the circles working my way around.  Pressing it into the cake a bit (that’s where the fresh fondant on the cake but dried circles works best).  I will say that this is the same color of fondant, the dried circles faded, the result is still great.

edible-sequins-tutorial-layer-2

I wasn’t happy with one layer so I let it dry, steamed it and did it again.  I WISH I had enough circles to do a THIRD round.  BUT alas, I didn’t have enough.  I will for SURE do more next time, esp the edges.  I think vodka would work better than the steam, I’ll try that too.

edible-sequins-tutorial-airbrush

THEN I used the silver (with a BIT of red/gold) and airbrushed the whole thing!  YAY, It’s starting to come together!!!  I love how it colors the sequins AND the fondant underneath.

silver-edible-sequins-tutorial

Second layer of airbrushing!  LOVE!!!  It’s not QUITE as glossy shiny as I wanted, but I am SOOOO happy with how it looks!  The end result is to DIE for and the whole cake looks AMAZING!  I can’t wait to try it in gold as well!  Maybe a bronze?

edible-sequins-wedding-cake

What do you think? What tutorial from this cake do you want to see next? Stenciling on a cake? Or the Peony’s, Ranunculus or Dahlia’s?

Edible Sequins & Gumpaste Flowers Wedding Cake

When my sister mentioned doing an inspiration wedding shoot for fun I wasn’t sure what to expect.  She worked with a ton of local vendors to create this lovely wedding shoot and I got to create whatever I wanted within the overall theme.  Check out the FULL shoot at Chelsea Peterson Photography!  It’s completely gorgeous!

edible-sequins-fondant-wedding-cake-gumpaste-flowers

I was giving the colors, the florist picked the flowers and I decided I wanted to try edible sequins!   The cake design came together easily after that.  It’s so fun to be able to design a full wedding cake myself to show off what I can really do!  If you follow me on Pinterest you’ve probably seen all the great metallic cakes I’ve been pinning like mad!

edible-sequins-gumpaste-flowers-wedding-cake

A great time to experiment with new ideas, like edible sequins! I tried about 4 different techniques experimenting trying to create the look I was going for! I am so so SO happy with the final look!  Next week I’ll share a tutorial sharing what did and did NOT work for me to, so you can try it for yourself.

edible-fondant-sequins-wedding-cake

I used the DRESS (holy gorgeous) as inspiration for the cake. It’s a blush Maggie Sottero dress with lace and BLING, so I wanted to bring that to the cake.  I used cake stencils with royal icing to add some bright white details over the blush layer, flowy and lacy without being a full lace layer.

gumpaste-flowers-wedding-cake

And of course the FLOWERS!!!!  Peony’s, Ranunculus and Dahlia’s were the flowers the florist was trying to get so that’s what I made for the cake.  I made 4 of each, so 12 in all!  I was nervous people wouldn’t know what they were, but it sure was fun to make them all!  But SO time consuming, I don’t think I slept for 3 nights straight.

gumpaste-peony-ranunculus-dahlia-wedding-cake

I’ll link to the tutorials once I have them up!  I am so so SO happy with how they all turned out!  We had two break on the way over, but that’s why I made so many!  Extra’s and back ups are a necessity.  At the last min I decided to add some fondant leaves on green covered wires.  I had never done that before but I felt it needed something and I’m so happy I did!

edible-sequins-wedding-cake

Cakes like this are a dream to make, and I love how fun and unique wedding cakes can be!  How about you?  I wish I could get married again, I tease my husband, who HATES parties and social events of all kinds, that he’s going to have to suck it up and pretend to enjoy an anniversary party at some point cause I want to have the large cake and big dress again!

edible-sequins-wedding-cake-cutting

And of course the obligatory “this is really a cake” picture.  These models did an amazing job, check out how great they look together after just knowing each other for just 30 mins!  My husband and I have been together for almost 14 years and I don’t think he looks at me as lovingly, certainly not for a picture!