White Almond Sour Cream Cake~ A Scratch Recipe

We LOVE this white almond sour cream cake recipe. It’s delicious, moist, and it holds up perfectly to fondant. If you are not a fan of almond, simply leave out the almond flavoring! (*Note that if you prefer working with cake mixes, we also have a “WASC” recipe that starts with a mix.)
(*The method/order used in this recipe is known as the Reverse Creaming Method.)

Ingredients:

3 Large eggs
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
1/3 c (73g) milk
1 cup (242g) sour cream
2 1/2 c (285g) cake flour
1 1/2 c (300g) granulated sugar
2 1/2 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) (170g) unsalted butter, softened (Do not soften in microwave).  I like to cut the butter into 1/4 inch slices onto waxed paper so that it will soften more quickly.

Instructions:  
Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk this egg mixture until blended & set aside.
Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
Slowly add the slices of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.
Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.

Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter.

 

Delicious Scratch White Almond Sour Cream Cake Recipe by MyCakeSchool.com

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Category: Cakes and Cupcakes, Recipes, Slider

“Happy Halloweenie!” Cake Video~ Featuring Topper & 3-Toned Buttercream

Happy Halloweenie! Video tutorial by MyCakeSchool.com...Of course the star of today's "Happy Halloweenie" video is a dachshund...or a "wiener dog"! - Our dog is very easy to assemble, and is sure to bring smiles ;0) --Another technique that you will learn in this video is how to smoothly frost a buttercream cake with a 3-toned effect. I hope that you enjoy the tutorial as much as we enjoyed making it! ...


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Category: Animals, Buttercream Techniques, Custom Toppers & Figure Modeling, Fall, Gum Paste & Fondant, Seasonal & Holiday, Slider, Themes and Occasions, Video Tutorials

Tree of Hope for Breast Cancer Awareness~ Blog Tutorial

Breast Cancer Awareness Tutorial by MyCakeSchool.com

Hi everyone!-

Today we’ve put together a cake design in honor of Breast Cancer Awareness Month.  We have all been effected by breast cancer…whether personally or through a loved one. Today’s cake design is simple, but highlights the hope that we all hold for a cure.  For those of you who are looking for cake ideas for various fundraisers and events this month, I hope you find our tutorial helpful!

First, I started with an 8″ strawberry cake, frosted with vanilla buttercream.  Smooth your frosting however you’d like, (I used the “Viva paper towel method”.)

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

I tinted my frosting with Americolor Deep Pink, Wilton Rose, and Americolor Chocolate Brown.  Using a Wilton piping tip 2, I piped a tree trunk in the center of the cake.  I basically started with an outline of the trunk.

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

I filled in the trunk with more piped strands of frosting to give the tree more texture.  Next, I piped pink ribbons for Breast Cancer Awareness all over the cake in various shades of pink.  Any small round tip will do, but I used a Wilton 2.

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

I also filled in the tree with words that I associate with breast cancer.  Words like “hope”, “fight”, “find a cure”, “survivor”, etc.

 

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

I continued to fill in our tree, with words, ribbons, hearts, dots, etc.  and finally I decided to sneak in some leaves too.  For the leaves, I used  a Wilton leaf tip 352.  The buttercream for my leaves was tinted with Americolor Electric Green.

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

Around the sides of the cake, I continued piping words that I associate with Breast Cancer Awareness.  This is similar to a design I’ve done in the past…I like the white on white.  It doesn’t distract from our tree,  but adds more meaning to or design.Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

I added a ball border using a medium sized round tip (Tip 10), and I added the word “hope” in white using a Wilton tip 2.

Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

 

I hope that you enjoyed this tutorial!  Here’s a final shot, revealing our strawberry cake on the inside.  Pink!  Breast Cancer Awareness~ Blog Tutorial by MyCakeSchool.com

Thanks for joining us, we’ll see you next time!

 

Breast Cancer Awareness- Tutorial by MyCakeSchool.com

 

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Category: Blog Tutorials
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Super Easy Kit Kat & Reese’s Cup Cake Design! ~ In the Blog

kit kat cake tutorial-mycakeschool.com

 

Hi everyone!  I wanted to share the birthday cake that I made for my chocolate candy-loving daughter this past weekend!  It didn’t occur to me at the time to do a blog tutorial on the cake, but the cake is so simple to put together that I’m going to just tell you about it ;0) — File this one away for a day when you need something quick, fun, and chocolatey!

(Click the links below for recipes!)

I whipped up a chocolate cake, chocolate buttercream, and peanut butter frosting for the filling (optional) —  I wanted a smallish cake but nice and tall– so I went with three 6 inch round cake layers.  After assembling and frosting…it stood approximately 5 inches tall.

I frosted the cake with a coat of chocolate buttercream (I did not apply it very thick).  Then, before the frosting had a chance to crust, I pressed Kit Kat sticks all the way around.  You’ll want to snap them apart individually so that they can easily conform to the curve of the cake as you make your way around.  If the Kit Kats are not breaking easily for you, you can freeze them for a few minutes.

*Kit Kat cakes are all over Pinterest and so you should definitely check out all of the variations for more inspiration!  Since my daughter loves Peanut Butter Cups AND since our cake was nice and tall, I had just enough space at the bottom to sneak in a row of mini peanut butter cups.  Hooray!

Once everything was placed, I swirled chocolate frosting rosettes over the top with a 2D piping tip, and piped a quick shell border of chocolate buttercream with a Wilton tip 21.

 

Here’s the cake!  The peanut butter cup on top made a nice birthday candle holder too ;0)

 

 

Kit Kat and Reese's Cup Cake by MyCakeSchool.com~ Blog Tutorial

 

I was so happy with how this cake came out–and how quickly it came together!  Even more, my daughter and her friends loved it.  I hope you’ll give it a try too.  See you next time!

 

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Category: Blog Tutorials, Chocolate Techniques, Everything Else, Kids

Hi Hat Cupcakes!~ A Blog Tutorial

I’m so excited about today’s post because I have wanted to make hi-hat cupcakes ever since I saw them on the fabulous Bakerella’s site a few years ago!  Since then, I’ve seen many variations…and honestly, I don’t know what took me so long to give these a whirl myself!  They are SO MUCH FUN to make–and not only that, the look is fabulously unique & dramatic.  Nobody can resist a swirl of frosting dipped in chocolate!

Let me show you how we made them ~

For our cupcakes we simply used a Duncan Hines chocolate cake mix— but if you prefer a scratch chocolate recipe for cupcakes, here’s a link to our favorite.

Then, We whipped up a batch of SEVEN MINUTE FROSTING.  (This is a recipe that is prepared using the double boiler method.  You can see that my mixing bowl fits tightly over our pot of boiling water.)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

The frosting takes on a full, smooth texture as it mixes—once the stiff peaks form, you’ll know it’s ready!

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Using a piping bag fitted with a medium round tip (I used a Wilton 12), I injected each cupcake with our frosting.  This is just a matter of inserting the piping tip about halfway down and giving a quick squeeze of frosting (I usually pipe about 2-3 seconds worth! ;0) –This is a completely optional step but I love a surprise on the inside ;0)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Using a very large round tip (I used an Ateco 806), I swirled my frosting nice and high.  These are hi-hats, not lo-hats, so don’t hold back! ;0)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

And here they are, sitting pretty!  Place your cupcakes on a cookie sheet, cake board, or whatever you have handy…and chill.  We chilled ours for about 15 minutes in the freezer before moving to the refrigerator for another 15.  Some methods chill in the freezer the entire time, others chill in the fridge the whole time, so we did a bit of both ;0) –The main point is that your icing needs to be cool &  firm up before dipping.

 

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

As our cupcakes chilled, we prepared our chocolate!  You can find the details of the simple Chocolate Topping/Coating for hi-hats HERE!  If you’d rather not use the double boiler method for melting your chocolate, you can also microwave in 30 second increments.  Just make sure to stir as you go!

 

 

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

After the chocolate had melted, we poured it into a more narrow, deep container for easier dipping.  A liquid measuring cup would work well for this too. You’ll want your chocolate nice and fluid…but not overly hot and runny.  To give you an idea, at the time of our dipping, our thermometer read 130F and that worked great.  (No need to buy a thermometer if you don’t have one… just judge by appearance.)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

We kept our tray of cupcakes in the refrigerator and pulled out just a few at a time to dip.  Simply flip, submerge the cupcake to the point where the frosting and cake meet, and pull straight back up.  Some of the excess will drip away as you lift your cupcake so you may want to hold it above the chocolate for a second or two.  Through all of this cupcake dipping, not one of my cupcakes lost it’s swirly frosted top.  Whew! ;0)  Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Here they are, freshly dipped!  That gloss is going to take on more of a matte finish once chilled, but aren’t they beautiful?!  Although still very soft, the chocolate says right where it is supposed to, thanks to the chill of the frosting beneath.  Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Hi-hats are best served chilled… this is what they look like fresh out of the refrigerator, but I found that the color deepened a bit as they sat.

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Here’s a shot of the inside, I just love the contrast of of the thin chocolate layer against the fluffy white frosting.  So pretty!

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

I used Wilton heart sprinkles as simple toppers, but the decorating & flavor options are endless!  I’m already daydreaming about more hi-hats ;0).

 

Hi-Hat Cupcakes! Tutorial by MyCakeSchool.com

I hope this tutorial has inspired you to give these a try.   Next time, I’m going to make minis…I think they would be adorable!

See you next time!

Seven Minute Frosting

Ingredients

  • 1 cup (236g) water
  • 1 1/2 cups (300g) sugar
  • 2 egg whites
  • 1/4 teaspoon cream of tartar or 2 teaspoons white corn syrup
  • Dash salt
  • 1/2 teaspoon (2g) Peppermint extract
  • Makes: 5 1/2 cups This will make a tall swirl on 12 cupcakes, double the recipe for 24 cupcakes
  • This frosting uses the double boiler method. Put all the ingredients except the peppermint in a mixing bowl. Using a handheld mixer, beat for 1 minute on low speed. Place the bowl over the top of a pot of barely simmering water, the water should not touch to bottom of the bowl. The bowl should also be a tight fit in the pot. Using the hand mixer, beat on very low speed for 3 minutes, this will give the sugar time to melt so the frosting will not have a grainy texture . Increase the mixer speed to high and beat another 4 minutes or until soft peaks form. Remove from the heat. At this point you can transfer to a stand mixer or continue beating with the handheld mixer. Add the Peppermint extract. Do a taste test, adding more Peppermint if you like.....the flavor does intensify over time. Continue beating on high until stiff peaks form.
  • OPTIONAL: To inject frosting into the center of the cupcake, fill a pastry bag that has been fitted with a 12 tip with 1 cup frosting (this will fill 12 cupcakes). Insert the piping tip into the cupcake, injecting the frosting into the center.
  • Transfer frosting to a large pastry bag with a 1/2 inch round tip. Pipe a spiral of frosting onto each cupcake. Leave about 1/2 inch space around the edge of the cupcakes, this will make for easier dipping. Refrigerate the cupcakes 45 to 60 minutes to firm up the frosting before dipping into the melted chocolate.

Directions

  • Makes: 5 1/2 cups This will make a tall swirl on 12 cupcakes, double the recipe for 24 cupcakes
  • This frosting uses the double boiler method. Put all the ingredients except the peppermint in a mixing bowl. Using a handheld mixer, beat for 1 minute on low speed. Place the bowl over the top of a pot of barely simmering water, the water should not touch to bottom of the bowl. The bowl should also be a tight fit in the pot. Using the hand mixer, beat on very low speed for 3 minutes, this will give the sugar time to melt so the frosting will not have a grainy texture . Increase the mixer speed to high and beat another 4 minutes or until soft peaks form. Remove from the heat. At this point you can transfer to a stand mixer or continue beating with the handheld mixer. Add the Peppermint extract. Do a taste test, adding more Peppermint if you like.....the flavor does intensify over time. Continue beating on high until stiff peaks form.
  • OPTIONAL: To inject frosting into the center of the cupcake, fill a pastry bag that has been fitted with a #12 tip with 1 cup frosting (this will fill 12 cupcakes). Insert the piping tip into the cupcake, injecting the frosting into the center.
  • Transfer frosting to a large pastry bag with a 1/2 inch round tip. Pipe a spiral of frosting onto each cupcake. Leave about 1/2 inch space around the edge of the cupcakes, this will make for easier dipping. Refrigerate the cupcakes 45 to 60 minutes to firm up the frosting before dipping into the melted chocolate.

 

CHOCOLATE TOPPING

16 ounces semisweet chocolate, finely chopped
4 Tablespoons canola or vegetable oil

Combine the chocolate and oil in a heatproof bowl over the top of a pan of barely simmering water. Once it has melted, transfer to a container that is tall and wide enough for the cupcake to fit into for dipping. Let the chocolate cool about 15 minutes. Testing with an instant read thermometer, our chocolate was at 120 degrees when we began dipping. We took the chilled cupcakes out of the refrigerator 3 at a time to dip. After dipping refrigerate again to firm up the chocolate. These cupcakes need to be served cold.

This covered 17 cupcakes……to dip 24 cupcakes use:

24 ounces semisweet chocolate
6 Tablespoons canola or vegetable oil

 

Hi Hat Cupcake Tutorial by MyCakeSchool.com

 

 

 

 

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Category: Blog Tutorials, Cakes and Cupcakes, Frostings and Glazes, Recipes
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Creating Monograms for Cakes!~ A Video Tutorial

Monogramming on Cakes-Member Tutorial Library-MyCakeSchool.comOne of the simplest, trendiest ways to personalize a cake for a special occasion is to add a monogram. Whether for a baby shower, christening, birthday, or wedding, a monogram can add a touch of elegance or something more whimsical, depending on the style that you choose. In this video tutorial, I'm going to show you six different monogram techniques using five different mediums: fondant, buttercream...


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Category: Baby Showers, Bridal Showers, Buttercream Techniques, Chocolate Techniques, Fondant Techniques, Gum Paste & Fondant, Kids, Miscellaneous Kids Themes, Numbers & Letters, etc., Other Special Occasions, Showers, Slider, Video Tutorials, Wedding & Elegant
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Banana Cake with Butter Pecan Cream Cheese Filling~ Recipe

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

 

Hi everyone! Today we are sharing the ultimate banana cake with you, AND as an added bonus:  a butter pecan filling that is so good you’ll want to eat it with a spoon! I’ve always loved banana bread, and this cake captures all of those wonderful flavors. The cake is moist and flavorful enough to enjoy all on it’s own, but why pass up an opportunity to pair it with butter pecan cream cheese?!  This combination is a match made in heaven, and perfect for the fall season (or any season for that matter!)  Click on over for the recipe, you won’t regret it! ;0)

 

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

 

 

BANANA CAKE with BUTTER PECAN CREAM CHEESE FILLING~ RECIPE!

 

 

 

 

Banana Cake with Butter Pecan Cream Cheese Filling- Recipe by MyCakeSchool.com

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Category: Blog Tutorials, Fall, Seasonal & Holiday
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Peanut Butter & Chocolate Cake!~ Recipe!

Peanut Butter and Chocolate Cake Recipe- MyCakeSchool.com

 

Hi everybody!  Today we are sharing another of our favorite recipes~ Peanut Butter & Chocolate Cake!  There are so many amazing flavor pairings when it comes to chocolate cake, but peanut butter & chocolate tops my list!  If you make this cake, your family & friends will beg you to make it again and again.  It is just THAT good!

All that you need is a great chocolate cake, a fabulous peanut butter frosting for your filling, and the perfect chocolate buttercream frosting.  And guess what?  I have links to all of our most favorite recipes below–you will not be disappointed.  Let’s just take a second to stare a little more closely….. ;0)

 

 

 

1-11-IMG_5652

We made three (8 inch) cake layers which stand approximately 5 inches tall. Our cake is garnished with mini Reese’s cups, and we combed our chocolate frosting with an Ateco cake comb for a ridged effect. The shell borders and peanut butter rosettes are piped with a Wilton star tip 21.

 

Here’s a final look at the cake that you must make as soon as possible! ;0)

 

Peanut Butter & Chocolate Cake Recipe- MyCakeSchool.com

 

 

RECIPES!

Classic Chocolate Cake -This cake  recipe is moist, stable enough to hold up to fondant, works great with cupcakes, and has just the right amount of richness!

Peanut Butter Buttercream! –  **I make 1 1/2 recipes when using for this cake. This frosting recipe is peanut buttery perfection!  I cannot be left alone with a bowl of leftovers.  It is too good!

Classic Chocolate Buttercream – Perfect for this cake (or any cake for that matter!) ;0) — Pipes well, crusts, and it is full of flavor.  It’s my go-to chocolate frosting!

Peanut Butter & Chocolate Cake Recipe!  MyCakeSchool.com

 

Thanks for stopping by!  Come back again soon. xo

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Category: Blog Tutorials

Back-to-School Cake~ Free Blog Tutorial!

Where did the summer go?!  I cannot believe that it is already time to post a Back-to-School tutorial, but there’s nothing like a little cake to make that first day a little easier for students & teachers! ;0) —

In this quick tutorial, you will learn how to make a realistic chalkboard & a CUTE apple (and worm) topper too!

 

Start with whatever size cake you’d like.  I used a six-inch tier (3 layer cake, approx 5 inches tall).   If this were for a class, you could use the cake as the centerpiece & then supplement with cupcakes, or you could place the chalkboard and topper on top of a sheet cake.

Here I am making the chalkboard!  I rolled out a bit of pre-colored black fondant and used a folded large index card as my guide for cutting.

Back to School Tutorial by MyCakeSchool.com

 

Next, it’s time to write a message.  While you could create a “paint” from white petal dust & vodka, I found it easiest to inscribe the letters into my fondant with a thin paint brush handle.  (As a side note, stone stamp embossers would be great for this project, but I didn’t have any that would be an appropriate font.) —

Try to create letters that are nice and deep..you may find it easiest to hold your handle vertically and use an up and down motion to create each letter.     

Back-to-School-Tutorial-MyCakeSchool.com

 

 

Next, I covered the black fondant with powdered sugar with a light tapping motion.  Try to fill those letter grooves all the way.  This is the fun part!

(My friend, Norene of PartyPinching.com used a similar technique with Chocolate Bars!! –You can find her tutorial HERE!) —

 

Back-to-School-Tutorial-MyCakeSchool.com



After your message really stands out, you can use your brush to lightly brush away the excess. (Any stubborn areas can be cleaned with a piece of paper towel or Q-tip lightly dampened with water.)  I wouldn’t worry too much though as chalkboards have a bit of a chalk dusted look anyway! ;0)

Back to School Cake Tutorial-MyCakeSchool.com

I attached my chalkboard with some dots of buttercream and then made a ledge for our chalkboard from a thin strip of (tinted) brown fondant.  I attached the strip with dots of buttercream.

 

Back to School Cake Tutorial-MyCakeSchool.com

My cake was frosted with a crusting vanilla buttercream.  After attaching the chalkboard, I pressed vertical rows of red Candy Melts (Wilton) onto the cake. (If your buttercream has crusted, you can “glue” on the candy melts with dots of buttercream).  I let my Candy Melts face forward, but for a flatter look, just flip them over!  These will soon become apples.

Back to School Cake Tutorial- MyCakeSchool.com

Using a Wilton 2 small round piping tip, I  piped on tiny leaves of buttercream (tinted Leaf Green) and then pressed on chocolate sprinkles for stems.  You could also simply pipe on brown buttercream stems and it would go much faster! ;0)  In this shot, you can also see the small fondant eraser that I made for the chalkboard from grey and black fondant.  For chalk, I simply piped a small line of white buttercream.

Back to School Tutorial-MyCakeSchool.com

Now for our topper!  I love a good cake topper, and this back-to-school topper is quick and easy.  It would make a great centerpiece for a platter of back-to-school cupcakes too!

I used 3 packaged (22g.) rice cereal treat bars to mash and mold into the apple shape that you see here.  I really like to tightly press the treats together to reduce the bumpiness.

Back to School Cake Tutorial-MyCakeSchool.com

Next, I rubbed a thin coating of vegetable shortening over the cereal treat and then draped it with a piece of red fondant.  ** A special note about the fondant– I used pre-colored red, but the red was MUCH brighter than my red candy melts.  So that they would be a better match, I had to knead in a little brown coloring gel before rolling it out.

Back to School Cake-MyCakeSchool.com

I smoothed the fondant over my apple and trimmed away the excess.  If your apple seems too bumpy, you can always apply an additional layer of fondant.

Back-to-School Cake Tutorial-MyCakeSchool.com

In this photo, you can see that I created a hole in my apple.  I did this by first inserting a toothpick to create the hole, and then used a lollipop stick to widen it a bit.  This hole is going to anchor our worm.

 

To create the worm, I broke a lollipop stick approximately in half and bent it to give it a slight curve.  Then, I wrapped a bit of tinted (Americolor Electric Green) fondant around it, leaving just enough exposed for me to latter attach a round ball of green fondant for the head.

Back to School Cake Tutorial-MyCakeSchool.com

Here’s a better look.  I’ve used part of a lollipop stick (painted with brown coloring gel) for my apple stem, and a bit of green fondant for my leaf.

I gave my worm’s body a segmented look by making impressions with a toothpick.  The  head is just a ball of fondant that was pushed onto the end of the lollipop stick.  I waited a few minutes for it to set up a little before drawing on the eyes, glasses, & smile with a food coloring pen.  (You don’t want to try to draw on fondant that is still very soft/sticky.)  I also gave my worm some rosy cheeks with pink petal dust…because every worm needs a little bit of blush ;0)

 

Back to School Cake Tutorial-MyCakeSchool.com

 

Next, I pushed the worm into the apple and inserted a fat (bubble tea) straw cut to the height of the cake into the center of the cake before placing on the topper.  The dowel/support straw is optional but guarantees that your topper won’t sink if it seems a little heavy.

 

I LOVE how it came out, I hope that you like it too!

Back to School Cake Tutorial-MyCakeSchool.com

 

 

Need more Back-to-School ideas?  Check out our sheet cake school bus & chalkboard & apple cupcakes HERE!  Thanks for stopping by!

 

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Category: Blog Tutorials, Custom Toppers & Figure Modeling, Fondant Techniques, Kids, Seasonal & Holiday