Seashells remind you of the fun that you had at the beach, don't they ? And what if you were someone like me who ended up collecting them from different parts of the world, only to be inspired to decorate a cake using them ?
Here is a nice way to you put your seashell collection to use - making your own shell fondant molds !
Things you will need: Food grade composi mold, pliable container, and seashells
Preparation: Thoroughly wash and clean all the shells you intend to use. Heat the food grade composi mold gradually until it melts completely.
Step 1: Place the washed shell in a pliable container. I have used a silicone spoon rest here. Pour the melted composi mold over the shell, until it is fully immersed in the mold. Allow the mold to set for 20-30 mins at room temperature.
Step 2: Release the mold from the container used.
Step 3: Detach the shell by slowly peeling it from the mold, leaving behind it's impression.
Step 4: Your mold is now ready ! Use these customized molds to create fondant or gum paste shells in colors of your choice.
Step 5: Alternatively you can also paint over white fondant or gum paste shells using food coloring, to get a more natural look.
Stay tuned for a beach themed cake !
When a girl celebrates, what more do you need than a cute ruffled pink cake !
My inspiration to this is the beautiful ombre ruffle bridal gown. Most instantly (after being wowed by this gown :P ), I just couldn't stop myself from wanting to translate this into a cake !
Here is a step by step procedure for decorating this cake :
Step 1 : Bake your butter-pecan cake mixture in an 8" pan. Allow it to cool in the pan for 10 mins and then move it to a cooling rack. The cake may not be completely cooled when it is removed from your pan. Thats alright, you just dont want the cake to stick to the pan. After your cake is completely cooled, tort your cake. If you want to take it up another step, add a filling inside. To compliment the taste of this cake, I used a rich strawberry filling to go with my pink ombre decoration. If you dont plan to add a fillin, thats alright too. Instead, add a few spoons of sugar water (4 tbsp of water : 1/2 tsp powdered sugar) to keep the cake inside moist.
Step 2 : Ice your cake and set it aside in the freezer for 10 mins. The best part about this cake is that, your icing doesn't have to be perfect (not even close to how it looks in the picture below), as you would be doing a fondant ruffles on top.
Step 3 : Spray a little water around the icing so that the fondant sticks to the cake. Choose your color pallete, (white, light pink, pink, hot pink) and color your fondant into those 4 different colors. (Ensure that the fondant is stored in an air-tight container until you finish decorating)
Step 4 : Starting from the hot pink, roll each color fondant using a 9" rolling pin, cut out thin ribbon strips. Using a ball tool and foamer, ruffle the edges of the ribbon. Carefully lift the ruffled ribbon and place it around the cake, keeping intact and adding more ruffled effect along the way. After two layers of hot pink color, repeat the same for the next lighter color. Once you finish ruffling up the side, start once again with the lightest pink ruffles on the top and progessively to darker pink ruffles. Finish it with a ruffled flower at the centre. And viola.. That's it !
Spring is one season that I always look forward to each year. Beautiful flowers blooming around the city, fresh morning dues, chill morning walk on the dewy grass and myraid shades of green leaves are sights that give an extra heart beat to all of us a like. To be residing in the Hill Country of Austin with a meandring river, bends and lush green lands filled with blue bonnets, I rather say, is the best visual treat one could ask for around this time of spring.
With Easter around the corner, I was inspired to bake a cake with this picture as a theme. Here is a simple pictorial step by step of a purple rose basket decoration on a butter-pecan cake filled with blueberry filling.
Step 1 : Bake your butter-pecan cake mixture in an 8" pan. Allow it to cool in the pan for 10 mins and then move it to a cooling rack. The cake may not be completely cooled when it is removed from your pan. Thats alright, you just dont want the cake to stick to the pan. After your cake is completely cooled, tort your cake. If you want to take it up another step, add a filling inside. To compliment the taste of this cake, I used a rich blueberry filling. If you dont plan to add a fillin, thats alright too. Instead, add a few spoons of sugar water (4 tbsp of water : 1/2 tsp powdered sugar) to keep the cake inside moist.
Step 2 : Ice your cake and set it aside in the freezer for 10 mins. The best part about this cake is that, your icing doesn't have to be perfect (not even close to how it looks in the picture above), as you would be doing a basket weave on top.
Step 3 : Spray a little water around the icing so that the icing for basket weave sticks to the cake. Decorate your cake with a colored or white icing to create a basket weave.(http://www.wilton.com/technique/Basketweave)
Step 4 : I used royal icing mixture (http://www.wilton.com/recipe/Royal-Icing) and colored it purple. To make the roses, I used the Wilton technique (http://www.wilton.com/technique/Roses) and set them aside to dry for a day. I also made a dozen rose buds using the same icing colo for the side decorations. The wilton technique that I used is provided here http://www.wilton.com/technique/Rosebud. Once the roses and the buds dry completely, it can be placed it on the cake. Draw the tendrils using tip #2 and leaves using tip #2 and green buttercream icing. And viola.. That's it !
Lush green grass soaked in the morning dew, light green canopy of trees, purple flowers all around the city, O!Sugar welcomes the beautiful season of spring - the Austin way !
Who doesn't like to wallow in a pool of chocolate cake, just like these cute little pigs ?!
I was insipired by the idea of baking such a cake ever since I saw a couple of similar recipes online. This is a chocolate fudge cake with a dark chocolate frosting. The barrel, as you can see, is created by stacking kit-kat chocolates. I made the cute little piglets using fondant.
Here is how the cake shaped up.
Here are the simple and easy steps to prepare this cake.
Step 1 : Bake your chocolate cake, let it cool in the pan and remove it from your pan after 10 mins. The cake may not be completely cooled when it is removed from your pan. Thats alright, you just dont want the cake to stick to the pan. After your cake is completely cooled, tort your cake. If you want to take it up another step, add a filling inside. Generally, caramel filling really adds dimension to the taste of a chocolate cake. If you dont plan to add a fillin, thats alright too. Instead, add a few spoons of sugar water (4 tbsp of water : 1/2 tsp powdered sugar) to keep the cake inside moist.
Step 2: Ice your cake. The best part about this cake is that, your icing doesn't have to be perfect (not even close to how it looks in the picture above).
Step 3: Place kit-kat bars around the cake such that it appears like a barrel.
Step 4: To keep the kit-kat bars in place and also to add a dash of color to your cake, bow them together with a ribbon of your choice. You can also use fondant strips instead of ribbons. I also added brown sugar around the cake board to give a sandy look. Go ahead, get more creative !
Step 5: Once you are here, just add in your piglets. I had hand-made these piglets a day prior. Once you place them in the chocolate pool, twist and turn them so that a puddle effect is created around them. Tada ! You got your "Pigs in a puddle cake", Oink !
Here is the much awaited recipe for a simple snickers chocolate cupcake with a caramel buttercream frosting. I know its been quite a wait for this to release, but the good news is I was busy trying my hands with fondants and so there will be more colorful and fun projects coming soon on O!Sugar ! Without further adieu, lets get started !
It was a pleasant friday afternoon in Austin, when I was all set to bake away. Just when I was wondering what to bake though, I had a call from an old school friend of mine who didnt feel like working and just wanted to have a happy chit-chat. To help settle my dilema of which flavor to bake, I entrusted her to decide the flavor. As it turned out, it was the most easy question for her to answer. All she said was 'I feel like having a chocolate, so why don't you bake a chocolate cake with a bite of chocolate inside it for me. Is that even possible ?'. After seeing a stack of snickers bar inside my fridge, I had my eureka moment. Duh! I knew exactly what I would be baking. (Grin!) Snicker's Chocolate cupcake !!
How to bake a snickers chocolate cupcake ?
There are several ways of baking a desired cake flavor. One of the easiest (and sometimes cost/time effective) would be to buy ready to bake mixtures, add eggs, vegetable oil and some water and bake the mixture into cakes or cupcakes. One such easier way to do this cake is to use a devil's chocolate cake mix boxes. So for all of you who want to save quite an effort and time, you can get the box and adapt it inline with the recipe later. For the others who want to really work from the start, exactly! What's the fun in baking if you don't start from the scratch !
Here is my simple recipe to get started with a soft chocolately cupcake. These are the ingredients you will need to make 12 cupcakes:
Recipe for Caramel Buttercream icing
The combination of a chocolate cake and caramel frosting goes magically together. While I love the taste and visual appeal of a chocolate ganache on top of a chocolate cupcake (slurp.. my mouth is watering already!), I prefered to stick to a caramel frosting. Here is how we make it.
1. Unsalted butter 8 oz (2 stick)
2. Salted butter 4 oz (1/2 stick)
3. Brown Sugar 1 cup
4. Milk 1/4 cup
5. Powdered Sugar 2 cups
6. Meringue Powder 1 tbsp
7. Liquid Flavor (optional) 1 tsp
How to make caramel at home ?
How to make caramel buttercream frosting ?
Welcome to O!Sugar. My name is Rithu and besides the various things in life that I am passionate about, I love to bake. I am a self taught baker who loves to express creativity through cakes. I started this website to keep track of my baking and decorating attempts. My exploration on desserts, decorations and various other creative things are captured in this space.