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WELCOME!

This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!


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Key Lime Christmas Tree

Key Lime Christmas Tree
Celebrate the Holiday by Creating a Cookie Tree Centerpiece! Scroll down for tutorial!


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Tuesday, September 8, 2015

Lady Bug, Lady Bug, Fly Away Home




How to make a cute little lady bug:

3/4" ball black fondant
 pink fondant
 green fondant
Gum glue*
3/4" Circle Cutter
Scissors
#10 piping tip

*To make gum glue mix 1/8 tsp Tylose powder with
1 oz. warm water



Pinch a bit of black fondant
 and make a ¼” ball.   
Using the rest of the gumpaste,
 make an oval.
 Attach the two
 and set aside.



Roll out a small amount
 of pink fondant 
and using the ¾” cutter,
 make a circle.


With the scissors,
 cut a small “v” at one end of circle. 

 Press a line from “v” to other end of circle. Moisten the black ladybug
 with gum glue, and attach the pink ladybug wings. 


Roll a small amount
of green fondant very thin. 
Cut 5-6 dots from the green fondant
 using the small end of #10 piping tube.   



Place green dots  pink circle.



2015 All Rights Reserved
Jacque Benson
This material may not be reproduced without permission from the author.





Tuesday, July 21, 2015

Gingham Flower Topper Tutorial

Looking for a fun way to create a summer styled cake? When I think of summer, gingham comes to mind.
So I incorporated my love of summer gingham checks with fondant and flowers and ....here it is!





 SUMMER GINGHAM FLOWER TOPPER


















Supplies:

Fondant- 1 lb. white
                ¾ inch ball of electric yellow
                8 oz. neon or electric Pink
                4 oz. neon or electric Green
                 ½ inch ball of black            
Orange petal dust
Bright green petal dust
Fondant Roller and Mat
Small stripes or gingham stencil
2 Clean Foam make-up wedges
Ruffled Heart cutter 2”
Heart cutter-1”
Gum glue
PME Wheel cutter
3” Leaf cutter
¾”, 1” and 3” circle cutter
Small blossom cutter
#2, 10 piping tube
Small scissors

Button



Roll out yellow gumpaste
 into thin layer.
 Cut a circle using a ¾” cutter. 
 Using the large end of
the #2 piping tube, 
make a slight indention
 in the circle.  





 Turn the piping tube over
 and make two or four holes
 in the center
 to create a button.


 Set aside to dry.







Flower

1. Roll out white fondant into a rectangle approximately 3”x 12”.

2. Lay stencil over the fondant 
and press into the fondant
 by gently rolling over the stencil.




Using the wedge foam applicator,
 apply a layer of orange petal dust
 over the fondant.
Lift the stencil, 
and wipe it clean 
with a paper towel.


 

Lay crosswise over the 
stenciled fondant 
and repeat process.



3. Cut 5 ruffled hearts,
 lightly cover with plastic wrap
 and set aside.
 4Roll out pink fondant approximately 5”x 12”. 
 Using your ruffled heart cutter,
 make an very light indention for a guide, 
then moisten the inside of the heart with gum glue.
Lay the patterned heart petal 
over the moistened fondant.  



Using a ruffled cutter or a PME wheel cutter 
and cut 1/8”away from the edge of heart petal,
creating a pink border. 
Repeat with the remainder of the petals.  

 Cover and set aside.
For smaller petals, roll out white fondant
 into a rectangle approximately 3”x 10”. 
 Press the clean stencil over the
 fondant in a diagonal. 
 Using the wedge foam applicator, 
apply a layer of of orange petal dust
 over the fondant. Lift stencil.

Repeat steps 3 – 4,
this time using a 4”x12” rectangle
of pink fondant.

Cover and set aside.

Thoroughly wash and dry stencil.



For the leaves, roll out white fondant
 into a 5” x 4” rectangle. 
Repeat steps 2-4 with green petal dust 
and green fondant using the leaf cutters.   

Cover and set aside.



To assemble flower:
Cut a 3” circle from white or pink fondant and moisten. 

Pinch the heart petals, 
as shown,
 then press into the
 center of the circle.   





Continue process,
overlapping the petals.




 Roll out a small amount of 
pink fondant and cut a 1” circle. 
Moisten with gum glue.

 Pinch the smaller heart petals, as before, 
then press into the center of the circle. 
Continue process, overlapping the petals


Roll out pink fondant and cut a flower,
 using the blossom cutter. 






Moisten the back and place 
 in the center.
Moisten center top with gum glue 
and place button in center of flower.

Attach the leaves, using gum glue,
 to bottom of circle.


Place cotton or 1” strips of rolled paper towels to give petals some lift. 
Set aside and allow to dry.

When ready, place on top of cake.





Jacque Benson. All rights reserved 2014
This tutorial and photography is the property of Jacque Benson- copyright 2014- and used with permission from the author. This material may not be used, copied or printed without expressed permission from the author, Jacque Benson.




Tips for Making and Rolling out Gingerbread Houses

This is the first in a series of three Gingerbread House Tutorials. Here are a few baking tips for your Gingerbread, along with a few patterns for your convenience.
Gingerbread House Recipe
  • 1/3 cup soft shortening
  • 1cup brown sugar, packed
  • 1-1/2 cups dark molasses
  • 2/3 cup cold water
  • 7 cups flour
  • 2 tsps. Baking soda
  • 1 tsp. salt
  • 1 tsp. allspice
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
Mix shortening, brown sugar, and molasses thoroughly.  Stir in water, Blend all dry ingredients; stir in. Chill dough.
A few tips for rolling out gingerbread:
Once your dough is chilled, it is easier to manage. Cut dough in half.
Cut parchment to fit an 10X15” jellyroll pan.  Spray pan and paper with a light coat of nonstick spray.
Form dough into a rectangle, then roll out on a floured silicone mat.
Roll with equal pressure from the center of the dough to the ends.
Flip the rolled dough onto the paper lined jellyroll pan; Make a 10X15 solid cookie by rolling the dough to 1/8” thickness. 
Place your pattern on the dough and score with a pizza cutter.
For the porch pillars, just roll out dough into two 1/2" diameter logs.
Using a toothpick, score a light indention or two on the logs to create a bit of interest.
Keep your cutter clean while working.
Trace pattern pieces, leaving all dough in place to prevent dough from spreading or changing shape while baking.
Preheat oven to 350 degrees. Bake gingerbread  7-8 minute just until edges begin to brown slightly.
Remove from oven and and lightly roll hot gingerbread to flatten our any humps from baking.
Re-score on scored lines while gingerbread is still  quite warm
Work quickly and carefully.
If the dough cools too much the pieces will crack, however dough can easily be cut while hot. Nest carefully place the parchment paper with the scored gingerbread onto a baking rack to cool completely.
When cooled, remove from the parchment paper and allow the bread to set for a 24 hour period to harden.  Allow to harden at least one day before attempting to piece house together.  ***  Below are a few patterns just to get you started. Cut your patterns from cardboard or foam core and assemble with tape beforehand, especially if you are adding elements to your structure, such as a porch, vestibule, gables or any other addition you want to create. This step makes it easier to envision your assembly when constructing with gingerbread and sugar and well worth the extra time.
If you label your cardboard pieces, you will find it much easier to identify how your pattern should be placed. Be creative and have fun!
PATTERNS
 Gingerbread recipe shared from ICES, New Mexico chapter.
Jacque Benson—October 2007 In the next tutorial, a few easy tips for constructing your house.

This tutorial and photography is the property of Jacque Benson- copyright 2012- and used with permission from the author. This material may not be used, copied or printed without expressed permission from the author, Jacque Benson.

Best Banana Cake Recipe

This is a very delicious moist Banana Cake. Very easy to do!
Hope you enjoy!

note: any tutorial published on this website cannot be republished
on any other site without permission from the author.

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The Tutorials This Week Were Generously Shared by

MARIE GARCIA, BOBBIE NOTO, RHONDA CHRISTENSEN & JACQUE BENSON

A big thank you - CAT
big thank you pictures

And to ALL of our Readers...

May this holiday season bring you

Think CHOCOLATE!

This is fun!

Shimmer and Shine Drip Cake Tutorial by our SugarTeachers member, Marie Garcia, owner of Marie's Sweet Cakes. Give her a thumb's up and subscribe to Marie's Sweet Cakes YouTube channel!

A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Time for festivities to begin! Start with these festive little animals on sugar cookies. Click on photo to access tutorial on Bobbie Noto's beautiful website, 5th Avenue Cake Design.

Cake Balls or Truffles?

Cake Balls or Truffles?
A great tutorial shared by Rhonda Christensen. Click on photo to see the tutorial!
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