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Entries in tutorial (16)

Saturday
Jan262013

Tutorial for Children: The Art of Stealing Easter Candy

How to steal Easter Candy: Tutorial

This tutorial is an act of public service, from CakeSpy to the children of the world. 

Every year, millions of children are deprived of the proper amount of Easter candy that they are due. Parents actually hide or otherwise withhold this Easter candy, justifying this behavior by saying it's for the children's health. 

How do I know this? Because, dear readers, I was one of these children. It's true. As a child, every year when stores started displaying their Easter candy wares, my mother would buy bags and bags of candy, notably Cadbury Mini Eggs. And she would dole them out to we starving children only very sparingly--in torturous servings of one or two at a time. Sometimes she'd even hide them around the house, so that we had to perform a mini egg hunt before enjoying our treat! 

But after a while, I got wise. I realized that she had to have a stash somewhere, and I found it. But how to get access to the sweet treasure without mother's watchful eye noticing? 

As a fairly clever kid (if I do say so myself) I devised a way. And now, children of the world, I'd like to share this method with you. I'm posting it now, at the end of January, so you can hone your art as the Easter Candy season approaches--you might just find it works with Valentine's Day candy, too!

Keep in mind that this method works best with bags of candy that contain many small units--for instance, you wouldn't want to do this with say, a two-pack of Reese's cups. You'd be busted right away because the missing pieces would be evident. But to perform this candy-poaching method with a bag of, say, Cadbury Mini Eggs, it works like a charm.

How to Steal Easter Candy Without Your Mom Noticing

How to steal Easter Candy: Tutorial

Step 1: Assemble your tools. I suggest an X-Acto Knife, and clear tape. You can use a pair of sharp scissors, using one extended scissor leg as a knife, if you don't have access to a knife. The glossy kind of tape is best, but the matte kind is OK. 

How to steal Easter Candy: Tutorial

Step 2: Turn the bag over, so you are looking at the back of it. Flip the flap on the back.

How to steal Easter Candy: Tutorial

Step 3: Using your X-Acto knife, gently cut a 2-inch or so incision along the flap which you've flipped back, trying to keep your line as straight as possible. Don't cut too deeply or you might cut through the entire bag by accident!

How to steal Easter Candy: Tutorial How to steal Easter Candy: Tutorial

Step 4: Remove a few candies. I know your impulse is to take a bunch, but stay cool. Don't take too many, or you WILL be busted. There will be more bags, trust me.

How to steal Easter Candy: Tutorial How to steal Easter Candy: Tutorial

Step 5: Cut a strip of tape to the length of the incision. Cut the tape in half, lengthwise, so it is quite narrow. Adhere it to the incision, pressing it flat and smoothing out air bubbles.

How to steal Easter Candy: Tutorial

Step 6: Fold the flap back.

How to steal Easter Candy: Tutorial

Voila! Now, take the candy and run. Smile to yourself when mom says "Gosh, they put less and less candies in these bags every year!". 

How to steal Easter Candy: Tutorial

Cue the "the more you know" music, and let the rainbows provide a fade-out! No need to thank me, but yes, you're very welcome.

Monday
Aug132012

Cute Food Tutorial: Summery Cupcakes and Cookie Unicorns

Hi all! Norene Cox here from Party Pinching. I'm so excited to be guest blogging for CakeSpy
because I am such a big fan! I’m a lover of cupcakes, photography, writing, beagles & all things
chocolate. I started my website because my kids are growing up (they do that you know) and I
missed being a room mom. I love blogging about all of my fun snacks and party ideas. Today
I’m sharing some fun summer treats that are super easy to make with store-bought candy and
cookies!

Oh, and they’re cute. ‘Cause I’m all about cute food…

These tropical drink cupcake toppers are made from malted milk balls.

Just slice off the top, and with a little melted white chocolate, attach a little piece of licorice lace and some flower sprinkles. Ta-da! You've got yourself a mini coconut drink. Stick in a paper drink umbrella and you have one festive little cupcake- perfect for a luau party!

Mixing coconut or crushed malted milk balls in the batter is pretty yummy too. Heck, you can even add both.

Another super cute summer cupcake topper idea is to take Pez candy and add a little flower sprinkle on one end. Now you have teeny tiny flip flops. Can you imagine anything cuter? Oh, but wait! There’s more cuteness coming…

Behold! A unicorn cookie - the epitome of cuteness.

This little magical sweetie is good for any time of year. It’s made out of a Pepperidge Farm Milano cookie dipped in white candy melts. Simply add some candy eyes and a small marshmallow cut diagonally for the ears. Use an edible black marker to draw the nose on a white candy melt. Then cut the mane out of blue fondant using a mini daisy cutter. Carefully cut the tip off of an ice cream cone for the horn.

It’s cute.

And lucky.

And charming.

It’s magically delicious.

Have a sweet summer everyone!

Tuesday
Jul172012

Magical Unicorn Cupcake Tutorial

Paul Bradford Magical Unicorn for CakeSpy

Topping the list of life skills you never knew you needed? How to make a magical unicorn to put on top of your cupcake.

But the days of blithely living your life unaware of how to complete this magical task are over, thanks to my friends at the Paul Bradford Sugarcraft School, who kindly offered up an exclusive tutorial to put on CakeSpy. Not only that, but they were willing do do a tutorial involving a magical unicorn! And don't freak out too much, but in a few days I am going to keep the good times going with a giveaway for some Paul Bradford Sugarcraft School DVDs - so you can get some educaketion at home.

Here, in all its glory, is the video. It's broken up into four parts to keep things manageable for you!

 

To give you a little bit of a 411 on the Paul Bradford Sugarcraft School (don't you want to go there?), here's their mission statement: 

Paul Bradford Magical Unicorn for CakeSpy

 

Our aim is to provide you with all the information and skills you need to be a successful cake decorator.
We have hundreds of hours of step-by-step video courses on our website, with new cake designs added weekly. The courses will teach you a wide range of cake decorating skills, with basic designs to suit beginners to more challenging designs for the experienced. Whilst the cake designs featured in our courses may inspire you, the skills and confidence you will gain are invaluable, allowing you to create cake designs as wild as your imagination.
With a wealth of experience including making cakes for royalty in the UK and Prince Albert of Monaco, to running one of the UK's  biggest designer cake businesses, Paul Bradford and his team have a lot of expertise which they are happy to share.
For more information, and to join our lively cake decorating community come to:

 

- - - - - - - - - - - - - - 

Paul Bradford Magical Unicorn for CakeSpy

Also, if after watching the video you decide that you must make this magical unicorn all by yourself, here's a list of the ingredients and tools needed:

Ingredients
Cupcake (muffin size)
Sugarpastes (fondant):
75g Pink
30g Lincoln green
20g Fuschia pink
15g Jade
15g Blue
15g White

White magic sparkle flakes
Pearl white paint
Black paint

Tools
Small rolling pin
Smiley tool (PME)
Stitchy tool (PME)
Ball tool (PME)
Pasta

No1 Paint brush 

 

...and, fine, one more unicorn picture for the road: Paul Bradford Magical Unicorn for CakeSpy

Wednesday
May092012

How To Make Edible Rock Candy Jewelry

This necklace is not only delightful, it is delicious.CakeSpy Note: This tutorial is provided courtesy Cake Gumshoe Jasmin, a suspected sweet genius who, among other things, has invented cupcake-stuffed strawberries. Check out her work at 1 Fine Cookie!

It’s fashionable, pretty, tastes good, affordable and easy to make. What’s not to like about 1 Fine Cookie’s rock candy jewelry?

These precious “stones” are made with unique flavors, such as marshmallow, peanut butter and more. The flavor is up to your preference!

Make these for ladies’ night, showers, bachelorette weekends, birthday parties, with the kids, or for Mother’s or Valentine’s day. The possibilities are endless!

The bare-bones basics are listed below; for a more detailed tutorial, visit 1 Fine Cookie.

Ingredients and Tools:

  • clothes pin
  • large glass container
  • ribbon
  • sugar
  • optional but recommended: Torani syrups.
  • optional: food coloring

 Process shot!

How to make it happen

  1. Cook about one part water to three parts sugar. One necklace will be about 1 cup water, as a reference point.

  2. Once the sugar has completely dissolved and simmered, turn off heat and cool. Mix in any food coloring, and a few drizzles of your choice Torani syrup for flavor. 

  3. Soak middle of ribbon (about 2 feet or more) in the sugar water mixture, then coat in sugar overnight until dry.

  4. Place middle of ribbon inside of sugar water, which has been poured into a large glass container. Use clothespins to clip the ribbons and prevent from falling in.

Allow to grow! Move necklaces around a little every day to prevent it from sticking to the sides. While factors will play into how long this will take, including the size of your piece, the humidity, et cetera, you're basically looking at 1-4 weeks.

Cakespy has written permission to feature the recipe, writing and photos of 1 Fine Cookie. Be polite: if you would like to share as well, please visit the website for policies first.

 

 

Sunday
Apr292012

Sweet Dough: Sugar Cookies that Look Like Doughnuts

Doughnut Cookie

So, you're making sugar cookies. Awesome. Good for you.

You've got the batter all mixed. At this point, you pretty much have two choices. You either roll out the dough and cut out some cute shapes, or you're going to drop them on the sheet and bake them. Right? WRONG.

Sour Cream Sugar Cookies

Put away your rolling pin, because I've got an easy way to make your sugar cookies cuter: bake them in a mini doughnut pan .

If you own a mini doughnut pan, like I do (jealous? I got it at the Wilton tent sale when I visited their headquarters), you simply must employ it to make your sugar cookies more adorable.

Honestly, it couldn't be easier to do (provided you have a mini doughnut pan). Here's how I did it.

First, prepare a batch of sugar cookie dough. I am not going to be bossy about what recipe, but I will tell you that I used the one on page 13 of this e-book. Once mixed, set aside for a little bit.

Preheat your oven to the temperature your recipe says it ought to be.

Next, lightly butter your mini doughnut pan. Or spray it with non-stick spray. Whatever you want. 

After it's greased, stuff the dough in the mini doughnut wells. Fill them til they're mostly full. If you think your cookies are going to spread, put less dough in (or put a cookie sheet under the mini doughnut pan while you bake them).

Bake the cookies, but check them about 5 minutes before your recipe would call for, because they're baking in a different vessel.

Donut cookies

Once golden brown, remove from the oven. Let them cool for a while (maybe 20 minutes) in the doughnut pan. Then, gently remove. I found that after loosening one edge with a sharp knife, they basically just popped out. 

Let the cookies cool, and then apply a dab of pink icing (pink is really best) and be sure to put sprinkles on them too.

Enjoy! They're adorable and sweet. But they're not doughnuts, they just look like them.

Doughnut Cookie

Thursday
Apr262012

Magically Awesome: Rainbow Unicorn Pinata Cookies

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to documenting my sweet discoveries and daily goings-on. Here's where I post a daily feel-good photo, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Behold, the most magical cookies, possibly ever: Rainbow Unicorn Pinata Cookies. 

As Sheknows.com contributor (and possible soul twin) Sandra Denneler says,

These multi-striped, burro piñata sugar cookies come complete with hollow centers that you can fill with a secret stash of your favorite candies. Break open or bite into these festive treats and be greeted with a sugary surprise. Olé!

Now. I know that they are meant to be rainbow burros - but really, they look like unicorns to me, so I would like to announce that I have made my decision: unicorns they are.

In the day or two since this recipe was published online, an astonishing number of family, friends, and readers have sent this recipe to me, which is beyond flattering: when you think of sweet, magical, rainbow, unicorn things, YOU THINK OF ME! That's about how it should be, I think.

Find the full recipe and tutorial on sheknows.com.

Saturday
Feb252012

Tutorial: How To Make A Cupcake Flower Topper

Photo: Cakeb0tI love modeling chocolate for cupcake toppers! Modeling chocolate is a yummy, soft alternative for gumpaste, and it's easy to make yourself. 

Above is a video tutorial on how to make a modeling chocolate and a yummy cupcake flower; below are the instructions!

Supplies:
Small rolling pin
Gumpaste flower cutter
Modeling Chocolate (click for complete recipe on Cakeb0t)

You also need:

Small round sprinkle for the center
Tooth pick or Craft knife

Procedure

1. Take the modeling chocolate and knead it so it is just softened.

2. On a flat surface, roll out the modeling chocolate to the desired thickness of your flower. This flower was about 1/8" thick.

3. Press a flower cutter in the rolled modeling chocolate to create a flower. Pull away the excess.

4. Place a round sprinkle in the middle of the flower and shape the petals of the flower so they come up halfway toward the center.

5. With a craft knife or tooth pick, simply pick up with flower, and place it on top of your cupcake!

About the author: Binky Veloria is the songwriting, photo/video-taking pastry grad behind Cakeb0t.com. Binky shares free tutorials from her favorite decorators and from her own kitchen with anyone who loves to bake and decorate. Readers have the chance to sign upfor a free Buttercream eBooklet, along with behind-the-scenes videos and newsletters.

Wednesday
Feb152012

Cookie Props: A Tutorial from Sugarlicious by Meaghan Mountford

Sugarlicious by Meaghan Mountford

CakeSpy Note: This is an excerpt from Sugarlicious  by Meaghan Mountford; you can enter to win a copy here! Photography by Abby Greenawalt.

What's cuter than a cookie pop? How about a cookie prop pop? These adorable pops are decorated like accessories, so you can play with your food--and then eat it, too!

Prop Cookie Pops

Recipes

Supplies

*Find cookie sticks, decorating bags, couplers and tips at the craft store. For food coloring, I suggest Americolor Soft Gel Pastes, found online or in specialty stores.

1. Roll out chilled cookie dough on a floured surface about 3/8-inch thick, cut out your mustaches, bow ties and eyeglasses with the templates, insert sticks and bake according to the recipe. Let cool completely.

2. Prepare royal icing according to the recipe, divide and tint. Use any preferred colors for the mustaches (such as brown or gray), bow ties and eyeglass frames. You’ll also need black and white. I used black, white, brown, bright blue and red. Prepare 3 decorating bags with couplers and 3 different size tips. Fill the bag with the size 3 tip with the black icing, the bag with the size 5 tip with the brown icing, and the bag with the size 2 tip with half of the white icing. Cover and reserve the rest of the white icing and the blue and red icing. Close the bags tightly with rubber bands.

3. Outline your eyeglasses, mustaches and bowties with the black icing as shown. Let set about 15 minutes.

 Sugarlicious by Meaghan Mountford

4. For the mustache, pipe the brown icing to fill the mustache, piping in the direction of the “hair” growth so the lines of icing look like hair. Let dry overnight before handling.

Sugarlicious by Meaghan Mountford

For the eyeglasses, pipe to fill the frames with brown icing. Flood white icing in the glass area. To flood, thin the reserved white icing with water, a few drops at a time, until the consistency of thick glue. Fill an empty decorating bag with the thinned icing, snip ¼-inch from the tip, and loosely pipe back and forth to fill the cookie. Use a toothpick to encourage the icing as needed until the entire space is filled. Let dry several hours; then pipe highlights on top of the white icing with the black icing after switching to a size 2 decorating tip. Let dry overnight before handling.

Sugarlicious by Meaghan Mountford

For the bow ties, use empty decorating bags to flood the blow tie with red or blue icing. Let the icing set several hours and pipe dots using the white icing in the decorating bag. Let dry overnight before handling. 

Monday
Oct242011

Sweet Tutorial: How to Make a Fondant Trophy

File under "things you now know how to do": Making a Fondant Trophy. This tutorial, which will help your cake or cupcakes be the winner no matter if there's a contest or not, is reprinted with permission from the book Fondant Modeling for Cake Decorators: 100 Fondant Features to Top Off a Special Cake. Also included in this helpful volume? Tutorials on how to attain different effects using fondant, and how to make other toppers, including a fondant doctor, fondant aliens, and a fondant bible. Because you never know when you might need these kinds of cake toppers.

Edible supplies

  • Gum paste
  • Corn starch (for dusting)
  • Edible glue
  • Royal icing
  • Dried Spaghetti strands
  • gold or silver luster
  • Vodka

Tools

  • Workboard
  • Rolling pin
  • Circle cutters in small, extra small, and extra large
  • Paintbrush
  • Ribbon Cutter 
  • Paper Towel

Procedure

  1. Roll 1 ounce of paste. Use the circle cutters to cut out one large, one medium and one small circle. Pile up the three circles in size order, with the largest at the bottom. Fix with edible glue.
  2. Make a ball from 1/2 ounce of paste and flatten to a hemisphere, but keep as much height as possible. Place this centrally on the top disk and secure with royal icing.
  3. For the trophy stem, roll 1/2 ounce of paste very thinly and wrap around a spaghetti strand. Secure to the base of the trophy with edible glue.
  4. For the trophy body, shape 2 ounces of paste into a cylinder, then narrow one end. Attach to the base by threading a spaghetti strand through the trophy body and stem and down to the base.
  5. To make the trophy lid, cut out another small circle from the white paste and place on top of the trophy body, securing with edible glue. Shape 1/2 ounce of paste into a hemisphere and attach to the circle with edible glue. Add a dot to form a knob on the top.
  6. Roll the remaining paste quite thinly, to 1/8 inch, and use the ribbon cutter to cut strips for the trophy handles. Curl one end of the handle one way and the other end the opposite way. Attach to the trophy on either side with edible glue, and support the shape with a paper towel until dry and set.
  7. Make a paint by mixing gold or silver luster with vodka, and paint the cup.

 

Wednesday
Oct052011

Cake That Looks Like Pie: Blueberry Chocolate PiCake Tutorial

Photos: Cake Gumshoe SetiaCakeSpy Note: This is a guest post from Cake Gumshoe Setia, who just started blogging at cakesbysetia.blogspot.com.

I love cake. I bake cakes for many people and many occassions, and am constantly brainstorming my next cake project and an occassion to make it for. So, imagine my surprise when I happily tell my husband that I have a wonderful cake idea in store for his birthday, and he responds "I was actually thinking I might want pie". (Insert gasp of horror here). Pie? Seriously? You are asking a lover of cakes - a cake-artist-in-the-making, if I may be so bold, to make you a PIE?

Don't get me wrong, I have nothing against pie. In fact, on occassion, I quiet fancy a slice; heated, served with a side of vanilla ice cream. I can even make a decent pie when I put my mind to it. Yet that is not the point, is it? The point, if not already apparent, was that I was desperately excited to come up with some wonderful cake creation for my husband's birthday. Sure, I knew he was probably teasing about the whole pie thing...right? However, I was now bound and determined to make something a bit tongue-in-cheek that would teach him a lesson, and yet give him what he wanted at the same time.

A cake that looks like a pie seemed like a pretty obvious solution! Why not? I'd never made one - it sounded like good fun! He'd get a good laugh! Perfect. Hmmm...yet it didn't seem quite perfect enough. More brainstorming required... Then I remember hearing of a place in Philidelphia that serves a dessert called "Pumpple Cake". It looks like a regular cake from the outside, but has an entire pie - two in fact - (apple inside vanilla cake, pumpkin inside chocolate cake, double stacked) on the inside. Now this got me thinking...What if I took that a step further? A cake disguised as a pie is great fun. But a PIE, disguised as a CAKE, further disguised as a PIE...well that is just genius!! (At least in my muddled little mind!)

My husband loves blueberries; fresh blueberries, blueberry pancakes, blueberries on cereal, and yes, of course, blueberry pie. And what goes swimmingly with blueberries - or any kind of berry for that matter, I asked myself? Why, chocolate of course! And so, I went forth and baked...And the results, in my opinion, were both pleasing to the eye and to the palate! Voila! A deep-dish blueberry-looking pie!

Here's how you make it happen.

Blueberry Chocolate PiCake Instructions

 

  1. Make favorite never-fail chocolate cake recipe.
  2. Pour enough batter into the cake pan to just cover the bottom.
  3. Insert pie onto batter.
  4. Pour remaining batter on top and around sides of pie.
  5. Bake the cake/pie as directed- takes considerably longer than regular cake-baking time. It seems like the top will never cook, but be patient, it will! Just keep watching it!
  6. Turn pie over onto work surface so it is upside down.
  7. Smother with a delicious chocolate ganache. Smooth ganache with hot knife to ready it for the fondant.
  8. Decorate to look like a deep-dish pie, using fondant. (I decided to do a lattice "crust" on the top).
  9. Use a little brown food colouring and vodka mixed together to 'paint' more colour onto the fondant, giving it a more "baked" look.
  10. Add fresh blueberries as desired.

 

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