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!

 

Leave a Comment
Category: Blog Tutorials, Custom Toppers & Figure Modeling, Fondant Techniques, Kids, Seasonal & Holiday, Slider
Tags:

Our Favorite Carrot Cake Recipe!

Ahhhhh, carrot cake.  It’s my favorite cake in the universe.  Who could pass up a cake with so many wonderful flavors all wrapped into one fabulous dessert?   Carrots, spices, pecans, crushed pineapple and coconut- oh, and the cream cheese frosting!  If only there was a piece left!  This cake disappeared in record time after we took our photos.  We’ve made countless variations of carrot cake in the past month, but THIS is our favorite!

 

Carrot Cake Recipe by MyCakeSchool.com

 

 

CARROT CAKE

2 1/2 (325g.) all purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

2 cups ( 400g ) sugar
4 large eggs
1 cup vegetable oil (218g)
1 teaspoon vanilla extract

2 cups (180g) grated carrots
3/4 cup (92 g) chopped pecans
3/4 cup (50g) coconut (optional)
1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid.

Preheat oven to 350 degrees

Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.

Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

In a mixing bowl, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness  until very near the end of baking time or it could cause the cake to sink slightly in the center.

Makes 6 1/2 cups batter

Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.

 

*I think that carrot cakes are best with cream cheese frosting!  You can find our recipe HERE!

 

Carrot-Cake-Recipe by MyCakeSchool.com

Leave a Comment
Category: Blog Tutorials, Fall, Seasonal & Holiday, Slider
Tags:

How to Make Elephants & Seals! (Part of our Circus Cake)~Video

Elephants and Seals video from our Circus Cake!  MyCakeSchool.comHi everyone! I'm working on a CUTE circus cake! To make things a little easier, we are dividing some of the modeled circus figure tutorials into separate videos. We will also have a "circus tent" cake, which our clown and animals will be placed around. -- In this tutorial, you will learn to make elephants and seals...


Join our site to have access to this and many more Videos and Recipes!

Category: Animals, Animals/Animal Print, Custom Toppers & Figure Modeling, Gum Paste & Fondant, Kids, Miscellaneous Kids Themes, Themes and Occasions, Video Tutorials

Flip Flop Cupcakes!~ Free Tutorial

flip-flop-tutorial-mycakeschool.com

 

Hi there!

Summertime themes continue in our blog today as we break out the flip flop cupcake toppers!  The cheerful color, design, & pattern options are endless…and the theme is perfect for so many events– summertime birthdays for all ages, beach parties, pool parties…or just because ;0)

We’re using one of my favorite decorating mediums today… candy coating!  I love candy coating (aka compound chocolate, chocolate bark, candy melts, etc.) because it can be microwaved, piped,  & applied to your cakes in minutes.   An added bonus is that they can be made in advance &  will add a little depth to your design too!

You can find pre-colored candy coating (Wilton Candy Melts for example), but you can also tint white candy coating to all sorts of bright colors using  (oil based) candy coloring. *Do not add regular frosting/fondant coloring gels to your chocolate as it will cause it to seize.

Let’s get started!

Below, you can see my tinted white candy coating– After melting the coating in the microwave, I tinted the pink & blue shades using Wilton Candy Coloring.  The yellow was pre-colored Candy Melts (Wilton).

Flip flops are pretty simple to freehand, but you may like to use a template to ensure that everything is about the same size.   I slid my template beneath my waxed paper (on a cookie sheet)– I piped the melted chocolate from a disposable piping bag with the tip snipped off.  (If you’d rather use a piping tip, it would be about the equivalent of a Wilton 10.)

CLICK HERE for TEMPLATE

Flip Flop Tutorial-MyCakeSchool.com

As an optional step, I also piped small little flowers, stars, & hearts using a piping bag with a small opening.  These will be my accents for the flip flops later.

Free Flip Flop Cake Tutorial-MyCakeSchool.com

More piping…this time in blue.  After piping my chocolate designs, I chilled them in the freezer for about 5 minutes until firm.

Free Flip Flop Tutorial-MyCakeSchool.com

Time to start decorating!  I flipped the chilled flip flops over so that the smooth sides were facing up.  Then, I piped on the straps with buttercream (using a small round piping tip (3)) –You could do this step in candy coating also, but I thought that buttercream was a little faster.

In the photo, I applied a dot of buttercream to the center of the straps & then placed a chocolate flower on top.  This raises the decoration a bit & acts as a nice glue also. Free Flip Flop Tutorial-MyCakeSchool.com

I love these colors together!

The straps & dots are buttercream…everything else is candy coating. (Buttercream colors: Americolor Deep Pink coloring gel, Electric Pink,  Lemon Yellow, & Sky Blue).

Free Flip Flop Tutorial-MyCakeSchool.com

Now for our cupcakes!

I tinted a crusting vanilla buttercream with Americolor Sky Blue & Americolor Ivory coloring gel.  Some of my cupcakes were frosted entirely in ivory, but others like the one below were half and half.  The most important part of these cupcakes is the two dots of icing that I piped on each one with a Wilton tip 12 (10 would work well too).  These dots will prop up our flip flops so that they sit at a nice angle.

Flip Flop Cupcakes Tutorial!-MyCakeSchool.com

 

If working in advance, you can store these toppers in a cool room and then chill just before applying to the cake so that they are easier to handle.

Finished!  I love how these came out, so simple and cute!

Flip-Flop-Tutorial-MyCakeSchool.com

 

 

Thanks for stopping by!

Flip-Flop-Cupcakes-Tutorial!-MyCakeSchool.com

 

Leave a Comment
Category: Blog Tutorials, Chocolate Techniques, Cupcake, Cake Pop, etc. Methods, Kids, Seasonal & Holiday, Slider, Summer
Tags:

How to Pipe Large Frosting Flowers!~Video Tutorial

Fluffy-Flowers!Hi everyone! Today, we are going to show you how to pipe frosting flowers that are large, whimsical, & fun! We've had several requests for these types of flowers & after experimenting with several different piping tips & frosting recipes, we've found our favorite methods & are excited to share.


Join our site to have access to this and many more Videos and Recipes!

Category: Buttercream Techniques, Seasonal & Holiday, Slider, Spring, Summer, Video Tutorials
Tags:

Popsicle Cake Tutorial!~ Fun Fourth Blog Tutorial

Hi everybody, we have a new summertime blog tutorial for you! This GIANT popsicle cake is a fabulous party centerpiece for the 4th of July. Give the tutorial a whirl now, or file the idea away for any of your casual summertime gatherings. Your guests will love the look, and YOU will love how easily the design is put together!

Let’s get started…

I started out with two (filled) 9×13 cake layers.

Popsicle

 

Next, I used a cake round as a template to mark off what will become a rounded top to our “popsicle” with an edible ink marker.  I carved away the top corners & crumb-coated the cake in a crusting vanilla buttercream.

 

Popsicle

Next, I carved out a bite from our popsicle & frosted over the newly exposed cake.

popsicle

I tinted some of our buttercream with Americolor Super Red and Americolor Royal Blue.  Using a round piping tip 12 (optional), I mapped out where my red and blue sections would be, and then spread on my colors.

popsicle

I piped on a bit more white so that the red, white, and blue layer was nice and even.  Then smoothed over everything with a Viva paper towel once the buttercream had crusted.

popsicle

I gently smoothed over everything with my fondant smoother, which feels a bit like ironing ;0) — If you don’t have a fondant smoother, gently smooth your hand over your paper towel.

popsicle

I made “bite marks” by gently pressing in along the edges of the bite.  The crusted buttercream can be easily pushed in for this fun extra detail!

popsicle

You can see in my photo above that while my lines are pretty even when looking from color to color, they are a little irregular.  If this bothers you, and if you good at piping a fairly straight line, you can pipe along the borders to clean things up.  This is what I’m doing in the photo below, using a small round tip (4).

popsicle Have I ever mentioned that I like polka dots ?  ;0) — These are piped with a Wilton 12 (large dots) and a Wilton 4.  I also rolled out a bit of fondant  & used a star cookie cutter to make stars.  The stars were placed on our blue section for a July 4th feel.

Popsicles

Finally, you can’t have a popsicle without a popsicle stick!  We toyed with the idea of a fondant or gum paste stick, but opted instead for a much easier & more lightweight choice.  You can see below that I cut out a stick from a cardboard cake circle!  I painted the white side using a combination of Americolor Bright White & Warm Brown (& a bit of vodka).   Quick & easy!

popsicle

I was a little worried about the cardboard stick holding it’s place without sagging, so I inserted a lollipop stick into the cake first before pushing in the cardboard stick just above it.  This gives just a little extra support!

popsicle

And that’s all there is to it!

popsicle

 

I love how this simple cake came out, I hope that you like it too!!

 

Popsicle-Tutorial-MyCakeSchool

 

That’s all for now, stop by again soon!  xo

 

Popsicle-Tutorial-MYCAKESCHOOL

Leave a Comment
Category: Blog Tutorials, Carved/3D, Kids, Summer, Themes and Occasions