Sugar Sheet! Jelly Roll Diploma Cake

Everyone shares in the sweet success when you serve these delightful diplomas made with your favorite jelly roll recipe and Sugar Sheets!™ Edible Decorating Paper. The breezy bow adds the colorful touch that ties it all together.

Ingredients:

• Buttercream icing
• 1 White Sugar Sheets Edible Decorating Paper (makes 2 treats)
• 1 Red Sugar Sheets Edible Decorating Paper (makes 18 ribbons)
• Piping Gel
• Jelly Roll Yellow Sponge Cake

Makes:

Cake serves 8.

Techniques Used:

• Accent Bows with Sugar Sheets

Tools:

• 10 1/2 x 15 1/2 in. Jelly Roll Pan
• Non-Stick Parchment Paper
• Rotary Cutter
• Brush Set
• Craft knife
• Ruler

Instructions:

Bake and cool jelly roll. Roll, fill, reroll and freeze following recipe instructions. Cut into 1 1/2 x 3 1/2 in. long cakes. Ice smooth in buttercream.
Turn White Sugar Sheets! horizontally. Using Rotary Cutter, cut 4 x 7 ½ in. long sections. Brush back with Piping Gel and wrap around cakes.
For bow loops, use knife and Red Sugar Sheets! to cut 2 strips 3/8 x 3 in. Secure ends with Piping Gel and let dry on side.
For diploma band, cut a 3/8 x 5 in. long red strip. Wrap around cake and secure ends with Piping Gel.
For streamers, cut two red strips, 3/8 x 2 in. long; cut V-shaped ends and attach to band with Piping Gel.
Attach loops together with Piping Gel.
For knot, cut a 3/8 x 1 1/2 in. long red strip. Wrap around loops and secure with Piping Gel. Attach to cake with Piping Gel.

Brilliant Basket Cake

Ready-To-Use Rolled Fondant in this season’s prettiest colors decorates this classic design with a trendy twist. The Easter basket cake is perfect for your springtime celebration.


Ingredients:

Lemon Yellow Icing Color

Rose Icing Color

Violet Icing Color

Royal Blue Icing Color

Orange Icing Color

Leaf Green Icing Color

72 oz. Ready-To-Use White Rolled Fondant

White Candy Melts®

Gum-Tex™

Buttercream icing

cornstarch

Pattern:

Brilliant Basket Handle

Makes:

Cake serves 30.

Techniques Used:

Bead

Fondant Cut-Outs™

Applying Fondant to Fondant

Tools:

6 x 3 in. Round Pan

9 x 2 in. Round Pan

Round Cut-Outs™

Leaf Cut-Outs™

Oval Cut-Outs™

Tip: 5

Rolling Pin

Roll & Cut Mat

Brush Set

Easy-Glide Fondant Smoother

Plastic Dowel Rods

Cake Circles

Flower Former Set

6 in. Lollipop Sticks

Waxed paper

Knife

Ruler

Instructions:

In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.

Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.

Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.

Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.

Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.

Easy Fondant Eggs Mini Cakes

What a great family project! Single-serve mini cakes are covered and decorated with rolled fondant. Create your own designs using flower Cut-Outs and a variety of geometric shapes.


Ingredients:

Violet Icing Color

Ready-To-Use White Rolled Fondant

Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

Buttercream icing

Makes:

Each mini cake serves 1.

Tools:

Mini Egg Pan

Funny Flower Cut-Outs™

Decorator Brush Set

Instructions:

Prepare cake for fondant covering by icing lightly in buttercream icing. Tint a portion of fondant violet.

Roll out blue and yellow fondant and cover cakes. Attach fondant pieces to eggs using damp brush.

Blue Floral Egg: Roll out pink, violet and yellow fondant and cut out smallest flowers, attach. Roll 1/4 in. balls of white and blue fondant, attach.

Yellow Stripe Egg: Roll out violet, green and blue fondant, cut into 3/8 in. wide strips. Attach on a diagonal. Roll 1/4 in. balls of pink fondant, flatten slightly and attach between strips.

Sacred Moment Cake

Truly a divine dessert! Our Cross Pan and Floral Collection Flower Making Set makes it easy to serve this stunning cross-shaped cake at Easter, christenings, First Communions, showers and any religious gathering.



Ingredients:

3 packages Ready-To-Use White Rolled Fondant

Buttercream icing

Makes:

Cake serves 12.



Techniques Used:

Curlicues

Fondant Bow and Loops

Tools:

Cross Pan

Tip: 2

Tip: 6

Floral Collection Flower Making Set

Cake Board

Fanci-Foil Wrap

Drinking straw

Instructions:

Make flowers, loops, and ribbon curls at least 1 day in advance.



Following directions in kit, and using Rolled Fondant, make 60 large flowers using pansy cutter, 60 medium flowers using apple blossom cutter and 35 small flowers using forget-me-not cutter. Let dry.



To make loops, roll fondant about 1/8 in. thick. Cut 24 strips 1/2 in. wide and 4 to 6 inches long. Form into loops by brushing a small amount of water on one end of strip and press ends together to secure. Lay loops on side on waxed paper to dry. To make 8 ribbon curls, cut fondant strips 3/8 in. wide and in various lengths. Wrap strips around a straw and let dry overnight.



Prepare cake and cover with fondant. When fondant is dry, add sponging effect by dipping crushed paper towel in buttercream and randomly dabbing on cake. Pipe tip 6 bead bottom border. Add tip 2 dots to flower centers. Attach flowers to bottom border with dots of icing. For bow, add 8 loops for base row. Next, position 8 more loops in between loops in base row. Fill in center with 6 more loops, add ribbon curls under bow

Valentine Sweetheart Cake

Valentine Sweetheart Cake

Equipment Used


2 lbs Chocolate Fondant
8 oz Pink Fondant
Heart cutters
Texture rolling pin
FMM Straight Frill Cutters Set #2
Rolling pin
Pink Fondant Work Mat
Gum Glue (gum arabic mixed with water)




I wanted to make a very "easy to do" cake for anyone to make. You can decorate this cake in a short amount of time and it looks like you spent hours.

First, I baked a 9" heart shape cake, let it cool completely before filling and frosting the cake. I put a thin layer of buttercream around the whole cake. This will help the fondant stick to the cake.

Open the chocolate fondant and kneed till smooth. Roll out the fondant to 15" diameter round to cover the heart cake.

Roll out pink fondant then take your texture roller and push on the fondant - your fondant will now have a texture.  Cut out 6 small heart shapes and 1 large heart using heart cutters. Roll out brown fondant and cut out 6 small brown hearts.

Using a paintbrush- apply the gum glue on the back of the hearts and place around the sides of the cakes, then put brown hearts on top of the pink hearts. Place the large heart in the center of the cake.

Cut out LOVE in chocolate fondant apply with gum glue.

Roll out pink fondant to 1/8" and use the heart FMM Straight Frill Cutter to cut out the heart boarder around the cake. Glue to the cake with Gum Glue. Continue to cut out strips to go on the top ans bottom boarder of the cake.

Happy Valentine's Day !!!!

Lisa Mansour

Simple Garden Cake

Garden Cake

Tint fondant as follows: 2 oz. each rose, yellow, violet; 4 oz. green. Use smallest Flower Cut Out to cut approximately 50 leaves, place on thin shaping foam and use veining tool  to impress veins in leaves. Let leaves dry on flower former dusted with cornstarch.

Divide cake into 4ths and position large flowers 1 1/4 in. from bottom edge. Place 2 smaller flowers on either side. Attach flowers with damp brush. For stems, roll green fondant into 1/8 in. thick ropes and attach to cake with damp brush. Roll 1/4 in. white fondant ball for center of small flower and 1/8 in. white fondant ball for center of large flowers (flatten balls for center of flowers) and attach with damp brush. Pipe tip 1 swirls on center balls. Attach leaves and stems to base of cake with damp brush.

4th of July Cupcake

Step 1

Bake cupcakes in Stars & Stripes or Patriotic Themed Standard Baking Cups and cool completely on Cooling Grid.



Step 2

Prepare Buttercream Icing recipe. Tint 1/3 of icing with Royal Blue Icing Color. Tint another 1/3 icing with Christmas Red Icing Color.



Step 3

For fireworks, pipe a ring of fringe around rim of cupcake with blue icing and Multi-Opening Decorating Tip 233. Using same tip, pipe a concentric circle with white icing. Finish by piping red icing fringe in the center and inserting a 4th of July Party Pick.