Happy 4th of July! Ruffled Flag Cake- A Blog Tutorial

July 4 -Ruffled Flag Cake Tutorial  by MyCakeSchool.com!

 

Hi everyone!  With the 4th of July just around the corner, we wanted to post a quick and easy tutorial for your cake decorating enjoyment! :0)

Here we go!

Any size tier will work with this design,  but I chose a 6″ double barrel tier frosted in vanilla buttercream.  After smoothing the frosting, I filled it with patriotic words and phrases using my trusty Wilton piping tip 2.  You can see that I wasn’t too precise in the size of my lettering or placement…I just wanted to fill up the space with meaningful words and the occasional star or heart ;0)!  If writing on cakes isn’t your favorite thing, this would be just as cute with polka dots or stars!

July 4th Cake Tutorial by MyCakeSchool.com! 

Now for the top of the cake!  I piped our blue “square” with a Wilton star tip 21 and buttercream tinted Royal Blue.  Since we wanted our flag to cover the entire top of our round cake, our square needed to have a rounded “pie-shaped” edge.  Quick & easy!

 

July 4th Cake Tutorial by MyCakeSchool.com!

Now for the stripes.  I love the stripes!  As someone who loves ruffles, I think that a ruffled flag is always a good idea.  Using my trusty 104 petal tip, I piped rows of red and white ruffles.  Remember, thin end is facing down.  Start at the bottom of your cake and work your way up… slightly overlapping each row with the next.

July 4th Cake Tutorial by MyCakeSchool.com!

 

 

July 4th Cake Tutorial by MyCakeSchool.com!

 

Would you believe that we had exactly 13 stripes?  Complete luck!

 

 

July 4 -Ruffled Flag Cake Tutorial  by MyCakeSchool.com!

I added some polka dots for stars & that’s all there is to it!  So much fun.

July 4th Cake Tutorial by MyCakeSchool.com!

This flag took no time at all to create, and it may be my favorite one yet!

Ruffled Flag for the Fourth! Tutorial by MyCakeSchool.com

 

 

July 4 -Ruffled Flag Cake Tutorial  by MyCakeSchool.com!

Thanks for stopping by!  Have a Happy 4th! xo

 

July 4 -Ruffled Flag Cake Tutorial  by MyCakeSchool.com!

Materials:

We decorated a double barrel (tall) 6″ cake but this design can be adapted to suit whatever cake you like.  (For info on a double barrel cake, see this tutorial.) –

Vanilla Frosting- I like a crusting vanilla buttercream like this one.

Coloring Gels:  We used Americolor Super Red & Royal Blue

Piping Tips:  I used a small round tip 2, a petal tip 104, & star tip 21

 

 

 

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Category: Blog Tutorials, Buttercream Techniques, Seasonal & Holiday, Slider, Summer, Themes and Occasions
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Father’s Day Roundup!

Looking for Father’s Day ideas?  We’ve rounded up a few favorites for you!

Father’s Day ties & tees cupcakes!  In this tutorial, you’ll learn how to make these cute & simple toppers.  You can personalize the t-shirts with food coloring pens to suit the Dad-of -honor {great for little ones who love to decorate too!} ;0)  Click Here for the free blog tutorial!

 

 

Father's Day Ties and Tees-MyCakeSchool.com

 

Here’s another favorite– I just love stick figure people ;0)  There’s something so cheerful about them, plus you can’t get much simpler!  We used candy coating for this design and the result is sure to bring smiles!  Click over for the free blog tutorial!

Fathers-Day-Stick-Figures-Collage1

Next up, our Super Dad coffee mug cake!  This design is fun for the giant coffee factor….but also really lends itself to all sorts of personalization.  Swap out our “Super Dad” logo for sports teams, funny sayings, etc.  for the Dad of Honor.  Have fun!  (Click Here for the Free Blog Tutorial!)

Cute Mug Cake Tutorial for Father's Day- by MyCakeSchool.com

 

Do you have a Dad who is out-of-this-world??  These funny Monster Cupcakes are always a crowd pleaser, and are SO much fun to make!  Anything goes! ;0)  Find the Tutorial here!

Monster Cupcakes by MyCakeSchool.com!

Awwww…our Love you Bunches was originally a Mother’s Day post, but with a few color adjustments to the “Mama Elephant”, you could have an adorable Father’s Day cake also.  You can find our templates and a few quick instructions in our free blog tutorial!

 

Love You Bunches!  Sweet (free) Tutorial by MyCakeSchool.com!

Our last Father/Daughter child idea is actually from our Member Video Library.  It’s a favorite baby shower cake design of mine, but the giraffe templates would be so cute for Father’s Day also!  Click to see the video!

Sweet Giraffe Tutorial by MyCakeSchool.com

 

That’s all for now!  We hope that you’ve enjoyed scrolling through, and hopefully you found an idea or two!  Have a great weekend, and enjoy celebrating the special dads in your life!  xo

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Category: Blog Tutorials, Seasonal & Holiday, Summer, Themes and Occasions

Camo Cupcakes!~ A Minute Video Tutorial

Buttercream Camo Cupcakes!! Free "Minute Video" tutorial by MyCakeSchool.com!

Camo Cupakes!  Minute Video Tutorial- MyCakeSchool.com

Hi everyone!  In this quick & easy tutorial, you will learn to create a realistic {and delicious} camouflage design  from buttercream!  For fun, we’ve included both green and pink versions!  This is a tutorial that calls for a crusting vanilla buttercream if you are going for a smooth look.  You can find details below, enjoy the video!

Materials:

Cupcakes

Crusting Buttercream Frosting like this one or this one

Coloring Gels:  Americolor Avacado Green, Wilton Leaf Green, Chocolate Brown, Super Black (for grey & black), Chocolate Brown, and Wilton Rose.  (We used Avacado for the light green, and a combination of the two greens for the darker shade.)

Viva Paper Towels or any paper towel or napkin that has no impressions

Piping Tips:  Small round tips are great for piping your camo “spots”– I used Wilton 3 tips.  For the base frosting, you can spiral on your frosting with a 10 or 12 tip…or just snip the end of a piping bag and go without.

 

**If you’ve never smoothed over crusting buttercream before, here are a couple of tips:

Wait 3-5 minutes until the frosted surface has crusted (it shouldn’t come off on your fingertip when lightly touched).  Then smooth over with your paper towel.

Don’t frost a cake or cupcake that is frozen as the condensation will prevent crusting.

In the tutorial, I pipe my base light green frosting, allow to crust for a few minutes, smooth, then pipe the different shades of camo, waited a few minutes for it to crust, and then smoothed again. This process moves quickly if you are working on several at a time.

 

Thanks for stopping by, have fun!

 

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Category: Blog Tutorials, Buttercream Techniques, Cupcake, Cake Pop, etc. Methods

Flamingo Cake~ A Video Tutorial

Flamingo Cake Tutorial by MyCakeSchool.com!  Member Video.Today we're sharing a pretty Flamingo Cake for your beach, luau, or just-for-fun summertime gatherings! In the tutorial, we demonstrate three techniques: the tri-colored buttercream spackled texture of the bottom tier, a nice and smooth buttercream ombre on the top tier, and of course, our flamingos!


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Category: Animals, Animals/Animal Print, Buttercream Techniques, Fondant Techniques, Gum Paste & Fondant, Seasonal & Holiday, Slider, Summer, Themes and Occasions, Video Tutorials

Strawberry Cake {A Scratch Recipe}

Hi everyone!  Guess what? We have a new favorite Strawberry Cake!  We have fallen in love with this moist and flavorful strawberry cake recipe.  While we love our other scratch strawberry cake, this new version is still very moist but with more strawberry flavor!  Thanks to Mom (our BeBe) for making sooo many versions until we found our favorite! ;0)  

Delicious Strawberry Cake Recipe by MyCakeSchool.com {Scratch}
Preheat oven to 350 degrees
Grease and flour three 8 x 2 inch round pans
*  We use the reverse creaming method for this recipe
IN A SEPARATE BOWL COMBINE:
4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
1 1/2 cups  (340 g) strawberry puree  ……I used frozen strawberries that were lightly sweetened, you could also use fresh…..puree in food processor 
1 teaspoon (4 g.) vanilla
2 teaspoons (8 g) strawberry extract
2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
Blend together with a fork
IN THE BOWL OF YOUR MIXER COMBINE:
3 cups (300 g) cake flour
1 3/4 cups (350 g) granulated sugar
1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
1 teaspoon  (6 g) salt
ADDED DURING THE MIXING PROCESS
1/4 cup (50g) vegetable oil
1 stick (1/2 cup) (113 g) unsalted butter, softened (do not microwave butter)……cut butter into small pieces so it can be added slowly during mixing process
Hand whisk the dry ingredients for 30 seconds to combine.  With your mixer on low to medium speed, slowly add the pieces of softened butter, a few pieces at a time, also add the oil at this time.  Beat approximately 1 minute or until the dry ingredients form moist crumbs.  Scrape the sides and bottom of the bowl, it is important to make sure there is no dry flour.  Gradually add  1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes,  the batter will be thick and fluffy.  Scrape the bottom and sides of the bowl and add the remaining egg mixture in 2 pourings, beating 20 seconds after each.  Scrape the sides and bottom of the bowl and pour into prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pans 10 min. then turn out. 
Makes 7 1/2 cups batter
**We frosted our cake with this Cream Cheese Frosting Recipe.  (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)

 

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Category: Cakes and Cupcakes, Recipes

Buttercream Ribbon Roses~ Minute Video!

Buttercream Ribbon Roses- Quick Video by MyCakeSchool.com

Hi everyone!  We have another “minute video” for you!  In this tutorial, you will learn how to pipe simple buttercream ribbon roses onto cupcakes.  I love this alternative to the traditional buttercream rose.  It’s quick and easy, with beautiful results!  We hope that you enjoy it!

Materials:

Your buttercream of choice {We used this one}

Colors: We used Wilton Rose

Piping Tips:  We used a 12 for the base frosting, and a 104 petal tip for the roses.

 

**When making flower cupcakes, I often include various types of flowers in the same color scheme for interest.  However if you have a turntable and are making many of these ribbon roses, you may find it helpful to place the cupcake on the turntable as you pipe.  Lots of spinning with this design! ;0)  xo

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Category: Blog Tutorials, Buttercream Techniques, Seasonal & Holiday, Spring

Leopard Print Cupcakes~ Minute Video!

Hi everybody!  Today we’re trying something a little different in the blog~ our first “minute video”!  This is a short & sweet video demo of a favorite decorating technique of ours.  Today’s feature is leopard print buttercream!  These techniques can be applied to all sorts of different patterns, and this particular technique was demonstrated a while back in in a step-by-step photo tutorial which you can find HERE.  Enjoy!

Materials:

Cupcakes

A crusting buttercream (Like this one)

Coloring Gels:  We used Wilton Rose for both shades of pink, and Americolor Super Black

Viva Paper Towels or any paper towel/napkin that does not have impressions (for smoothing the buttercream)

Piping Tips: We used a Wilton 12 for the base frosting, tip 4 for the pinks, and tip 3 for the black.

Misc: Piping bags, etc.

Notes:
In the demo, I pipe my base frosting of crusting buttercream, wait 3-5 minutes until crusted, smooth with a Viva paper towel, pipe my design, allow to crust, and smooth again.

Never pipe your base coat of frosting onto a cold cupcake if you want the frosting to crust. (It will greatly delay the process.) You’ll want to do your piping when the cupcakes are room temperature.

Leopard Print Buttercream~ Minute Video! MyCakeSchool.com

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Category: Blog Tutorials, Buttercream Techniques

Buttercream Irises~ A Video Tutorial

Buttercream Irises- Member Tutorial Library - MyCakeSchool.comIrises are such beautiful flowers, I'm not sure why I've never attempted to pipe them before! After lots of experimenting last week, I now have a favorite technique which is quick, simple & gives great results! Let the piping begin! ;0)


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Category: Buttercream Techniques, Seasonal & Holiday, Spring, Video Tutorials

Marble Cake {A Scratch Recipe}

 

Marble Cake Recipe by MyCakeSchool.com

Hi everyone!  Marble cakes are always a crowd pleaser because they give you the best of both worlds~ chocolate & vanilla! ;0)

There is no need to make two different cake recipes to marble together.  Instead, take your favorite white, yellow, or vanilla cake recipe and simply reserve a bit of the batter to incorporate cocoa powder.  In this case, we used our scratch yellow cake recipe which you can find below.  If using a different recipe, you can skip to the marbling instructions at the end of this recipe which are bold & italicized.  For members who would like to see our piping method for decorating the cake in the photo, click here!

Instructions:

 

Preheat oven to 350 degrees

Grease and flour two 8 x 2 inch pans

*I use the reverse creaming method for this recipe.

In a separate bowl combine:

4 large eggs
1 cup (242 g) milk
2 teaspoons (8g) vanilla extract  (If making a coconut cake, add an additional 1 teaspoon coconut extract)
2 Tablespoons (18 g) vegetable oil
Whisk to blend

In the Bowl of your mixer combine:

2 1/2 cups (285 g) cake flour
1 1/2 cups (300 g) granulated sugar
1 teaspoon (6 g) salt
2 1/2 teaspoons (12 g) baking powder

Added During the Mixing Process

1 1/2 sticks (12 T) (169 g) unsalted butter, softened (do not soften in the microwave) I cut into 1/4 inch slices onto waxed paper to soften more quickly

For Marbling:  3 Tablespoons unsweetened cocoa powder + 2 T very hot water.

 

———————————–

Whisk the dry ingredients for 30 seconds to combine. With your mixer on low to medium speed,  slowly add the pieces of softened butter, a few pieces at a time.   Beat approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of the bowl to make sure there is no dry flour. Gradually add approximately 1/2 of the egg mixture to the dry ingredients and beat at medium speed for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.

Marbling Instructions:

* Mix 3 Tablespoons unsweetened cocoa powder with 2 Tablespoons very hot water.  Stir until smooth & sit aside.

Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter.  Now it’s time to marble our batter in two 8 inch pans.

Using a large spoon, place 3 large spoonfuls of vanilla cake batter into each pan, then 3 spoonfuls chocolate batter.  Repeat adding more vanilla batter.  You will see areas of both vanilla and chocolate batter.  Using an offset spatula or knife (we prefer something appox. 1/2 inch wide), swirl the two colors together to get a marbled effect.  Do not overmix.

Here’s a pic of a pan before swirling….

Marble Cake Recipe- MyCakeSchool.com

and after swirling…1-IMG_2574

 

Bake at 350 degrees for 30 – 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 6 1/2 cups batter

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Category: Cakes and Cupcakes, Recipes