Hello Kitty “Wedding” Cake for Bake a Wish


‘Tis the season of giving, so when I saw a request on the Bake a Wish board for a girl turning 11 who wanted a Hello Kitty wedding-style cake (with assurances from the staff that they were only requesting a very small tiered cake with white fondant and green and pink decorations), I snapped it up. After all, I just bought a mini tiered pan set recently so how better to use it than for a donation to a Bake a Wish kid?

It also meant I had an excuse to use several of my prettier molds, plus some Disco dust I won at the 2011 Austin cake show. I’ve never made a wedding cake before since I don’t usually do cakes for sale and tend to skew more to the gross’n’nerdy stuff.

Thus, here is the Hello Kitty “Wedding” cake (name blurred out for security of the recipient):

Hello Kitty Wedding Cake

So it’s not exactly a tiny tiered cake at 13″ tall (not including the figure on top), in part because when I broke out the mini tiered set I decided that wasn’t much cake, so I added a bottom layer cut from a larger pan. Also, the recipient asked for it to be strawberry, chocolate, and vanilla, so that meant more cake to make in the first place. Thus I made the base layer one layer of each flavour, then the next two were chocolate, the next one vanilla, and the teeny tiny one at the top is strawberry.

Now I have a bunch of spare cake but that was part of the plan: I will turn that into cakeballs for my husband’s work party this weekend. Win-win!

The Hello Kitty figure is entirely fondant except for a toothpick inside holding her head on, plus obviously painted on the outside. I sprayed her dress with pearl spray and painted some more on the veil, plus I brushed those parts with white Disco dust while the pearl coating was drying.

Hello Kitty Wedding Figure - Front

It’s a deceptively easy figure to make with some basic sculpting skills. I started with a cone with a toothpick pushed all the way through so it could support the head and anchor the figure on the cake. Then I cut some concentric circles in thinly rolled fondant and used a ball tool to flare the edges. I wet those and layered them on the cone, going smaller as I went up.

Hello Kitty Wedding Figure - Right Side

Two thin sausages made the arms, and a flattened oval made the head. The most common problem I see with failed Hello Kitty figures is a round head. Just look at an actual Hello Kitty picture and it’s easy to see that she has a large oval head.

Then I added two little ears on the sides, again using a picture as reference.

The only advanced part was the veil, which I made with the same mold I used for the lace pieces elsewhere on the cake. It was my first time using that mold and it took several tries to get pieces out intact, but eventually I got the hang of it.

Hello Kitty Wedding Figure - Back

Her bouquet is simply tiny strips of pink fondant rolled into rosettes, fixed to a bit of green pushed into the same leaf border mold used elsewhere on the cake.

Hello Kitty Wedding Figure - Left Side

I also added some pink Disco dust to some of the hearts, which doesn’t photograph well but sparkles beautifully, especially under LED lights or sunlight.

Disco dust on fondant heart

I’ll be delivering this first thing in the morning to the requesting shelter. As always, we never get to see the recipients, but I hope the birthday girl likes it.

Posted in Cake Decorating, Donated Items, Fancy cakes, Figures | 8 Comments

Christmas Alien Gummy CONTEST!


[insert clever filk of a holiday song parodying the Alien movies here]

Because I made this today while doing a gummy demo at a National Instruments Alternative Gift Fair:

Gummy Alien Head - Front

Mmmmm, chestbursty…in fruity flavours!

That’s right: I made Christmas Alien Head Gummy. And normally at this point I’d come up with some kind of funny-nerdy spoof of a classic holiday jingle using references from the Alien movies throughout. But I’m exhausted. And swollen (car accident last week, I’m fine, but I’m bruised from knee to ankle).

So instead of me being clever, I’m going to challenge all of you out there on teh interwebz to entertain me while I go elevate my legs on the couch and watch TV.

THE CONTEST

You are hereby challenged to write a comedic version of a classic holiday carol using references to the Alien movies. That includes Alien, Aliens, Aliens3 (cubed), Alien: Resurrection, and Alien vs Predator. I haven’t seen Prometheus…were the aliens actually in that? If so, sure, that counts too, but I haven’t seen it so you’re less likely to amuse me than if you stick to the Ripley movies.

THE PRIZES

You will win the glory of everyone loving what you wrote, plus the following hierarchy of prizes:

FIRST PLACE: a copy of all three of my ebooks: that’s “Finding Gaia“, “Flexible, Edible Stained Glass“, and “Cute and Easy Turkey Cakes“.

SECOND PLACE: choice of two of the ebooks listed above.

THIRD PLACE: choice of one of the ebooks listed above.

In all cases, if you don’t want the prize you may give me an address of someone to whom you’d prefer I send it as a gift.

THE RULES

You must post your entry as a comment on this post no later than 11:59 pm Central US time on Sunday, December 23, 2012. It can be text or if you’re really keen, a link to a video of you singing it (but please provide the lyrics). You must also list what song you’re parodying so I can tell what the tune should be. Please note that I’m already squeeing at the thought of someone making a video, so there are definite bonus points for that, although a truly clever text-only could win.

It must be at least four lines long and original to you (don’t even bother trying to rip off the Cthulu carols because I’ve heard ’em all).

You must be 18 years old. Sorry but that’s to keep me out of legal issues and because “Finding Gaia” has naughty parts.

You must have no legal reason why you can’t enter this contest. Like if that “void in Quebec” thing I always saw as a kid or something similar applies to you, then don’t enter, or if you do anyway you can’t sue me. This is my generic “do not taunt Happy Fun Ball” disclaimer. Please don’t make me write legalese. I’d rather self-lobotomize with a knitting needle.

Enter as often as you wish but don’t spam me.

JUDGING

I get final say, but I’ll also be inviting some nerdy friends to help judge. Judges can’t also be contestants.

And now some more photos to inspire you, including my daughter noming on one of the mini heads:

Gummy Alien Head - Green side

Gummy Alien Head - Red Side

Gummy Alien Head - Underside

Gummy Alien Head - Top

Peo Eating Gummy Alien Head 1

Peo Eating Gummy Alien Head 2

Peo Eating Alien Gummy Head 3

Contest begins NOW!

PS Comments are moderated so since I’m about to be offline for a bit, be patient until I’m back online to moderate…

UPDATE: The contest is now closed and the winners are listed here!

Posted in Contests and Giveaways, General Freakishness, Gummy, Severe Nerdery, Sick and Twisted | 4 Comments

World Domination Chocolate Chocolate Chip Cookies


In the beginning, there was a recipe cut out of a magazine, and lo, it was meh. For it contained too much sugar, insufficient flour, and way too few chocolate chips.

Then there were the years of tweaking, years filled with tears and frustration, years of trying to chew on puck-like blocks of nastiness.

Somewhere amidst this temporal and chocolatey swirl, the original recipe became torn, grease-stained, and eventually lost. But the brave continue their trek without a map when the map is wrong in the first place.

Thus, through toil and strife, through beaters and blades, sometime in the early 90s was born THE GREATEST COOKIE OF ALL TIME.

Many asked – nay begged! – for the recipe. All were denied. Gradually, it became clear that the Cookies had immense power that needed to be kept under careful control lest they burst forth in chocolatey goodness and threaten to tear apart the very fabric of the universe. Or at least, too many waistbands.

The Cookies became known as World Domination Cookies, whereby first samples were given liberally for free, but subsequent deliciousness could only be attained by providing the Baker with small favours on her path to glory and conquest over all things.

But then life changed. The Baker had a baby and got sidetracked away from global conquest. Plus seriously, the world is messed up and really not worth ruling when there’s good stuff on TV.

And lo, when the Great Cookie Swap of 2012 came around, the Baker thought, “Maybe it’s time. I have a food blog now. Why am I keeping this recipe so secret? Doesn’t the world deserve this? Mightn’t it bring about world peace through chocolate? Who am I to contain such power alone?”

First, let’s talk ingredients, because it matters. Oh, I know how this works: people get a recipe and immediately substitute out ingredients for diet preference, taste, what’s on hand, etc. I do it. We all do it. That’s fine if you want to do it here but if your cookies fail to delight all and sundry, don’t blame the recipe (as with the hilarious spoof comments on the ice cube recipe). World Domination Cookies do not fail; some bakers may fail the cookies.

This recipe uses margarine, not butter. Butter is not the same. Butter is awesome, delicious, and something I use in lots of recipes, but in this one it makes the cookies too hard, especially in a dry environment. The ingredients say “margarine” and by that I mean “margarine”, the kind we ate for decades because it was supposedly healthy and now we know it’s awful for us. These cookies are not health food. The margine I use is Canoleo Premium, which is very soft and made with hydrogenated oils which I fully realize are wretchedly unhealthy. So be it. Nothing else makes them come out as well.

This recipe also uses AP flour. There are lots of times where it’s good to substitute whole wheat flour. Again, these are not health food. Use AP flour.

This recipe uses sugar, although not a huge amount. Don’t even think about using a substitute unless you like munching on hockey pucks. Seriously. Any less sugar and you’ll lose the hygroscopic nature of that crystal.

This recipe uses baking soda, not baking powder. Don’t confuse these two or they’ll come out dry.

This recipe uses regular powdered cocoa, not dutch-process and certainly not chocolate drink mix (I believe the original recipe did and it was Not Good). They are already fudgy and dark without tons of sugar; if you change the cocoa, you are changing the basic chemistry and they will not be the same.

This recipe uses dark chocolate chips, specifically Ghiradelli 60%. That’s the perfect level of dark and sweet to balance with the cookie portion. Using other chips will be tasty, but not as tasty.

I mean sure, if you want to substitute, fine, but you won’t be making World Domination Cookies. You will be making Pretender Cookies, and maybe they’ll be good, but not this good. You might be able to use Pretender Cookies to take over a small borough or hamlet, maybe even a province or state if it doesn’t have diamonds or oil. But not an entire world, no.

At the bottom of this post is a printable version of the recipe with precisely weighed/measured ingredients all fussed out, because I gather that’s what Proper Food Bloggers do. But I also live in the real world where I sometimes do things that aren’t the Proper way, so I’ll take you through my procedure step-by-step first, with pictures.

First I measure and soften the margarine. It just so happens that the right amount is for me to pack my little glass measuring cup full, which I’ll officially call 1 1/4 cups. I weighed it to be sure and it comes out to 10 oz/283.5 g. To soften, I warm it in the microwave for about eight to ten seconds: it should be soft enough to mix, but DO NOT MELT IT.

Measuring Margarine

I pack it in to minimize air pockets, and I fill to just under the top lip. The margarine in this photo weighed precisely 10.0 oz on our digital scale, with the glass cup tared out.

I cream together the softened margarine with a cup of granulated sugar. The original recipe had two or three cups, I can’t recall. I made it for a long time with two but then mis-measured on a batch once and everyone agreed that while the two-cup version was nice, the one-cup version was much more rich and deep-chocolatey. I’ve stuck with one cup since and nobody’s ever said, “Meh, this is insufficiently sweet.” The reactions are still always, “OMG I LOVE YOU MARRY ME AND BAKE ME COOKIES EVERY DAY!” Paraphrased slightly.

Cream sugar and margarine.

Notice the spoon. Yup, this is a hand-mix recipe. Old school with exercise FTW. Then you can totally pretend you burned off a batch’s worth of calories. Shhh, never shatter my precious illusions…

Next I beat in two eggs, followed by a teaspoon of vanilla.

Beating in the eggs

You don’t have to make a smiley face with your eggs as you add them to the bowl, but if you actively don’t want to beat a smiley face, you really have to ask yourself if you’re ready for World Domination in the first place. And I say this as a person who collects smiley faces.

In a separate bowl, I mix together 2 cups of AP flour (10 oz by weight), 3/4 cup of cocoa, 1 teaspoon of baking soda, and 1 teaspoon of salt.

Dry ingredients

I probably should use a sifter to make sure there are no lumps, but I never have. If I see lumps of anything I crush them with my mighty spoon against the side of the bowl until they disintegrate with the knowledge of how they have wronged me.

Next I add the dry to the wet and mix completely.

Adding dry to wet and mixing

Mmmm, chocodough…

Then I add in at least two cups of Ghiradelli 60% dark chocolate chips. I say “at least” because I start with that amount and then if there’s a lot of batter left stuck to the bowl at the end, I add in a small amount more as necessary to ensure every cookie is full of chips. You don’t win friends with stingy-chip cookies. Or salad.

Then I put the whole bowl in the fridge for at least half an hour to firm up. I have skipped this step from time to time when rushed, but the cookies are better if dispensed cold to the tray. The insides take longer to cook so they come out puffier plus more tender on the inside. I also return the bowl to the fridge between trays, trying to keep the mix as chilled as possible before going into the oven.

I can vary the size depending on how many I need versus how big I want them to be. Generally speaking, I can get 35-40 cookies out of a batch of “teaspoon”-dropped size balls. By “teaspoon” in that context I mean the medium-small spoons in my drawer; not the big serving spoons, not the teeny weeny little almost-baby-sized spoons, but a generic sort of cereal spoon. For kicks I weighed a couple of these and they’re about 1.5 oz / 42.5 g.

I put them on a very lightly greased non-stick pan and bake at 350 F / 177 C for 16 minutes / 1.78 x10^46 Planck Time Units.

Dropped on pan

You can cram more per tray at this size but I prefer not to just so they don’t risk running together.

Voila! WORLD DOMINATED!

Fresh baked cookies

Try to wait at least a minute or two so you don’t have to give your first World Domination speech with a numb tongue from molten chocolate burns. But ohhhhhh yes these are so good fresh from the oven…

Sixteen minutes seems to always be about right even if I vary the size slightly, but since ovens vary, what you want to look for is the tops to be firm and the bottoms to have started to brown but not darken too much. Do not overbake them! They’re not very good toasted.

Finished cookie

Note how the bottom is darkening slightly. This is what it should look like when done.

Bottom vs top

This is the very limit of how dark you should let the bottoms get. They crisp up after this point and while that’s good on some cookies, it’s suboptimal with these. Old pans may cause premature browning on the bottoms. Use good pans. Seriously. It’s worth it.

I put them on a cooling rack a few minutes later, then gently wipe the pan with a paper towel and start putting out the next set. I use two pans in rotation that way. No extra spray is needed: just be sure to clean off any crumbs that might burn.

Cookies on cooling rack

And now a word from our sponsor…sort of. Oxo gave all of the participants of the Great Blogger Cookie Swap these spatulas (spatulae, surely?) as part of the promotion of their Cookies for Kids’ Cancer campaign. A portion of the proceeds from the sale of these go to a non-profit to fund pediatric cancer research. They also do bake sales for fundraising and want volunteers for that. I used the spatula to help get the word out and it’s not bad, especially since the silicone edge will prevent scratches on my good pans, but honestly you don’t need a spatula for these cookies. As they cool, you can lift them directly off. And to be honest, the bendy edge of this spatula kind of chased the cookies around the pan. If you’re going to use a spatula, use a stiff one with a thin front edge. But if you want a silicone-covered spatula for other reasons, this one seems well-built and raises money for a good cause.

There you have it: my deepest, darkest, fudgiest secrets revealed. I feel so…exposed. No wait, that’s just the draft from the window I cracked open so I can let the scent of these babies waft out and enrapture the general public. Muahahahahaha.

World Domination Chocolate Chocolate Chip Cookies

Mmm…sucromancy…

 

 

 

World Domination Chocolate Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
My best-ever cookie: deep chocolate flavour with a lightly crisp exterior over a melt-in-your-mouth fudgy interior. So good people have begged me for the recipe for decades but I refused, saying instead they could earn more by helping me on my path to World Domination. But now I'm giving out the recipe for free...you're welcome, world!
Author:
Recipe type: Dessert
Serves: 35-40
Ingredients
  • 1¼ cup margarine (10 oz, do not substitute butter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups All-Purpose flour (10 oz by weight, sift if necessary)
  • ¾ cups regular powdered cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips (60% Ghiradelli recommended, plus extra if needed at the end)
Method
  1. Preheat oven to 350 F.
  2. Soften the margine, but DO NOT MELT.
  3. Cream margarine and sugar thoroughly.
  4. Beat in eggs and vanilla. Set aside.
  5. In a separate bowl, mix the flour, cocoa, baking soda, and salt. Combine thoroughly.
  6. Add the dry ingredients to the wet and mix thoroughly.
  7. Add chocolate chips. Combine thoroughly.
  8. Refrigerate dough for at least ½ hour to firm up.
  9. Drop by rounded teaspoonfuls onto lightly greased non-stick cookie sheet.
  10. Bake at 350 F for 16 minutes or until bottoms start to brown slightly. Do not overbake.
  11. Add extra chocolate chips to bowl scrapings at the end as necessary.

 

Posted in Cookies, My Recipes | 14 Comments

Actual Baby Carrot


So-called “baby carrots” you buy in the store are not earlier-picked carrots. Usually, they are a sweeter variety and machined down into smaller, rounded, peeled chunks. They aren’t any more or less healthy; they’re simply pre-cut and shaped, and thus usually more expensive.

There are true baby carrot varieties but they tend to look like squashed versions of regular carrot shapes.

We tried to grow carrots in our garden this year. Actually, we tried to grow lots of different things but the Watermelons of Doom have taken over the whole bed. They actually strangled the peas. The peas fought valiantly and tried to strangle the watermelons back but the watermelons won and vanquished all sign of peas from the garden. Not that the watermelon plants have actually produced any, y’know, watermelons, but clearly that’s not their intention. They’ve have grown out of the raised bed and are working their way towards the house. It’s like the slowest horror movie ever. When you hear us scream, you’ll know they finally got to us…

Anyway.

There was one gap in the watermelon conquest of the bed, and some carrots – which we’d given up for dead after a particularly nasty heat wave in September – managed to come back to life. Because they stopped and then started growing again, we had no idea of the timing. So we decided when it looked from the top like there was something worth picking, we’d pick it. Today we did that.

ALL HAIL THE AMAZING SURVIVING CARROT OF THE WATERMELPOCALYPSE!

Carrot

Cue the sad music.

Erm…not so much. Now that is a baby carrot.

Clearly, we picked it too early. But that top looked pretty long, there’s about to be a “cold” snap (for central Texan values of “cold”), and you never know when the watermelons might’ve reached over to strangle this desperate survivor anyway. There are a couple of other struggling little carrot tops in the garden so maybe one of those will make it, but I’m dubious.

Peo and I washed, cut, and ate the infant carrot. And by “ate” I mean “nibbled carefully so as not to lose it in our teeth”. It tasted vaguely carrot-like. Peo declared it “not very filling”. Indeed.

So much for that gardening experiment. Perhaps one day there will be melons…green melons…absorbing us into their domain…melons made from peeeeopllllle!

Posted in Gardening | Leave a comment

Marbled Gummy


A G+ friend asked about marbling gummy while its in a viscous state. However one of the difficulties with gummy is that it pretty much has no viscous state. It’s not like a syrup that thickens as it cools; it goes from runny liquid to a solid in seconds. That solid may be fragile and sticky, but it can’t be poured, piped, or extruded. If you try the latter two, it just breaks into sticky chunks.

But you can mix gummy colours in other ways. First, you can just add liquid to liquid and you’ll get a colour blend. If you don’t mix it much, you’ll get some colour variation.

Second, you can add liquid gummy to already set gummy or vice versa, just the same as pouring a Jell-O mold in layers. As shown in the LEGO Minifig post the other day, warm gummy fuses readily to set gummy.

Here are some photos of one of my early experiments with this, actually using cut-off minifig heads. That’s right: I conducted experiments on severed heads and ate the tasty results. Muahahaha.

For these, I poured some yellow into the smiley face mold and then immediately dropped in some red and green minifig heads. You can see how the first ones melted and spread a bit:

Multicolour Gummy Face - Front

The red spread the most because the yellow was still quite hot when it went in. I could’ve mixed it to make it swirl more.

But on the back you can see that some later additions – made when the yellow was cooling but not yet solid – retained their shape more:

Multicoloured Smiley Face - Back

That last green head was added just before the yellow started to solidify, so while it’s fused in, it didn’t spread much at all.

So yes, you can achieve a marbled effect with the gummy by dropping solidified bits into a liquid bit. If you mix them, they may even smear out for more of a gradient.

Incidentally, this self-fusing ability of the gummy is pretty much how the stained glass effect works.

Also, while digging out those pics I found another experiment from the same set that illustrates the bleeding of the edible black ink over 24 hours. Contrast this first photo of a smiley face with the eyes and mouth filled in with black edible marker:

Gummy Smiley Face with Black Ink

Note the crisp lines and no bleeding. This photo was taken almost immediately after adding the black ink.

…versus the one below, where I did the eyes, one corner of the mouth, and line on the cheek and then left it for 24 hours:

Edible Ink Bleeding Through Gummy Smiley Face

This photo was taken about 24 hours after the ink was added.

This could be used for interesting effects if done deliberately, but you should be aware that it happens so you don’t ruin something like a LEGO minifig with a scary bleedy face. Unless you were making scary-clown LEGO minfigs out of gummy. Which would be awesome. Send me pics!

Posted in Experimental Techniques, Gummy | Leave a comment

I Haz Gummy Minifig Army and So Can You!


Gummy LEGO Minifigs

You know you want some.

Someone was circulating an animated gif drawing of wobbly LEGO on G+ today. Jokes about GELO were made. Then some of my friends thought maybe I could make something like that.

Heck yes.

So fine, world, here are the seeeeeekrits on how to make your own wobbly LEGO. Step 1) Get a LEGO mold. Step 2) Make my Basic Gummy Recipe. Step 3) Make gummy bricks. Step 4) Eat.

Oh wait, my loyal readers (all six of them) are crying out, “We’ve seen Basic Gummy already! We want to know more details for an intermediate application! SHOW US THE MINIFIG INSTRUCTIONS!”

Well at least I imagine they’re crying that out. Something has to justify me writing a blog post before breakfast. At 1:15 PM. On a food blog. * shifty eyes *

Fine, you’ve got it. Here’s how to make the multicolour LEGO Minifigs.

First, you’re going to need the LEGO Minifigure Ice Tray. The link is to Amazon, but if you’ve got a LEGO store near you, you might be able to save a few bucks there. (Side note: this is an actual LEGO product. There is also a brick mold that is not LEGO brand and while it makes cute enough bricks, they’re not sized/proportioned correctly for real LEGO so keep that in mind when purchasing.)

Next, decide what colours you want to use for the bodies and legs. Presumably you’re going to use yellow for the head and hands, so make sure you have some lemon gelatin dessert mix, plus the other two colours.

Mix up the other two colours as shown in the Basic Gummy Recipe. You can get greater clarity by letting it warm and cool slowly a few times without much mixing so the bubbles can all escape, but keep in mind that children will not care about bubbles, so don’t bother if you’re just doing this for an audience that won’t notice.

Make a tray full of one colour minifigs (let’s say green). Let it set up, remove them, and set them aside. Repeat with the second colour (let’s say orange). Repeat for as many as you wish to make. You can make a great many figures with this amount of gummy. I don’t know how many, honestly, since I tend to make the figures with leftover gummy I’m using for other purposes.

Use a sharp knife to remove the heads and hands from the green and orange minifigs. You can even toss these back into their respective pots to be reused – this is one of the things I love about gummy! Psssst…you can also just eat ’em. And cackle. * more shifty eyes *

Then use the knife to cut between the torsos and pants. Note that this is optional: you could just have single-colour bodies and torsos if you were in a rush or didn’t want to make as many.

Then alternate pants and torsos back into the mold, pushing them down firmly to squeeze out any bubbles and make sure they’re lined up properly:

Cutting LEGO Minifig Parts

If you’re not sure where to cut, grab a real minifig and look at the parts.

Next, carefully flood the backs with yellow gummy, being sure to let it dribble into the head and hand areas and between the torso and legs. Luckily, gummy is so runny that it’ll usually work its way down well enough, much more easily than chocolate. Still, it doesn’t hurt to give the mold a gentle tap to knock up any bubbles.

Add Yellow

It’s hard to see because of the blue mold and the darker body colours, but these have been flooded with yellow gummy along their backs and into the head and hand spaces. The warm yellow will fuse the solidified orange and green together, and will fuse itself on for the heads and hands.

If you end up using too much yellow, don’t worry about it: most of it will flow to the sides and you can trim it off later. Plus, as shown in the photo above, you can’t really see the yellow when it’s against the darker colours, so nobody will notice it on the backs of the minifigs.

Don’t you just love it when things work out that conveniently to hide seams and/or mistakes?

Let the minifigs completely solidify again – the fridge will make this faster – and then gently remove them. Sometimes you can even get them to balance upright:

LEGO Minifig in Gummy

Congratulations, you are now set to impress the heck out of everyone you know who loves LEGO. Plus, see those lines on the left side near the hand and on the shoulder? That’s yellow that got under the orange torso in the mold. Do you think that’s noticeable when not photographed with a macro lens and shown at high resolution? Nope. Again, the yellow hides against other colours. Awesome, eh?

LEGO Minifig Army

Muahahaha. Minions. Tasty, tasty minions.

If you have a black edible ink marker, you can even draw faces on them:

Minifigs with faces

See how one has bubbles in its chest? Do you think the kid who ate that noticed? Nope. Or if someone does, just say it’s a feature. That’ll qualify you to work in software sales!

However, there’s an important thing to note about drawing on the faces: the ink will, over the course of about 12 hours, bleed through the gummy and look blurry or even creepy as a result. So don’t put the faces on the night before taking these to a party. Draw the faces on as close to serving time as possible.

Enjoy your minifigs! And remember, if you want to play with some advanced techniques, I’ve got the ebook out on using gummy to make Flexible, Edible Stained Glass.

Posted in Gummy, Severe Nerdery | 4 Comments

Random Cake Decorating Quick Tip #1


I should start doing more of these.

You can use white gel food colouring to create really cool effects on dark fondant. My avatar all over the internet is this fondant Marvin. His head is made out of black fondant and his eyes are painted on with Wilton White-White:

Fondant Marvin with White Food Colouring Face

Be careful because as you can see, the smallest smear shows up.

You can also mix other colours with it. Here I mixed a tiny amount of green to make a spray paint colour to be painted on the brick wall (which was individually made and laid fondant bricks, glued in with royal icing):

Han Shot First painted in food colouring on fondant brick wall

Here I used the smear deliberately to make it look like spray paint.

If you mix neon colours – such as Americolor’s Electric line – into the white and then paint that on black fondant, you can get a really good neon sign effect:

Milliways neon sign made with food colour and black fondant

The neon effect can be quite striking.

All of these examples are from my 2010 Alien Film Festival show cake for the Austin cake show. On that page, you can also see how sometimes the white got muddied with other colours: that seems to happen if you try to paint the white over another painted colour, particularly black. So stick to painting it on fondant with black already mixed in, because that works better.

If you like this quick tip and want me to do more of them, let me know!

Posted in Cake Decorating, Fancy cakes, Quick Cake Decorating Tip, Quick Tip | 2 Comments

It’s My Birthday – All of My Writing is On Sale!


I just posted a mega-coupon for my novel “Finding Gaia” (details here): use code TD72Z to get it for $1.99, the lowest price ever, until November 29 at Smashwords.

But then I figured, “Hey, if I post that to the food blog, maybe I should do a promotion for the two cake decorating ebooks as well.”

Okay, DONE.

Flexible Edible Stained Glass is usually $15 but I’ll drop it to $10 until November 29.

Cute and Easy Turkey Cakes is usually $4.99 but I’ll drop it to $2.99 until November 29.

I’m not even going to bother to change the prices listed on the pages, but the Gumroad settings have the lower price so it’ll work from any link. Grab ’em now while the prices are hot, and spread the word!

Posted in Cake Decorating, News | 1 Comment

The Beheading of the Bird


Chandra Achberger is a very talented photographer and snapped this perfect photo as her family decapitated the Artist Turkey they bought from the school bake sale:

Chandra Achberger - Turkey Decapitation

Reprinted with permission from her blog post here.

I may have told her daughter during the bidding that half the fun is making them scream when you cut off their heads.

* shifty eyes *

>:D

PS Yes, I’m aware this is by far the nicest photo to ever have appeared on this blog. Maybe I should invite Chandra over next time I’m experimenting…

Posted in Cake Decorating, Fancy cakes, Sick and Twisted, Working With Kids | Leave a comment

Happy Thanksgiving!


Or as my friends back in Canada call today, “Happy Thursday!” Either way, it’s always a good day for amusingly decorated cake!

Last year I donated two large turkey cakes and four mini ones to my daughter’s school bake sale. They were sold by bidding, and in the end the small ones went for $20 each and the big ones $30 each for a total of $140.

This year, I decided to do only one big one and to make the little ones more individualized with cute costumes. I figured that might make people want specific ones more and help drive up the price (this is for the school’s benefit, after all) and give me an excuse to highlight some creative ways folks can build on the pattern in my inexpensive and beginner-friendly ebook and personalize them for holiday tables.

So here’s what I took this year:

2012 Turkey Cake group

The large one in back beside a pirate, and then the front from left to right: surgeon, scientist, artist, composer, and mime.

The tally? A whopping $321 dollars! The big one netted $100 and the rest were as follows: $50 for the pirate, $35 for the surgeon, $30 for the scientist, $50 for the artist, $30 for the composer, and $26 for the mime.

Just think about what that kind of money could mean to your school, or how much individualized turkeys would mean to your family! And even if you’re too new to fondant or sculpting to shoot for these intermediate/advanced versions, a bunch of normal basic turkeys would still impress. I know this post is already on Thanksgiving, but if you’re looking for a fun family craft this weekend, grab the ebook, sit down with the kids to play with your food, and then you’ll be all ready to whip up some of these next year!

Keep reading for descriptions of how to make each variant, for free, to help inspire your creativity. In any case where you want the turkey to be holding an object in their wing, make sure you have that object ready before you form the wing so you can mount the wing, then tuck the object in while the tip is still flexible.

The Pirate

Originally I planned to do a lot more with this guy. I was going to give him a treasure chest, a sword, and more. But he was actually the last one I completed near 3 am, so I bailed. Given the vigorous bidding for him at the sale – all the way up to $50 – I think I did okay as is.

Pirate Turkey Cake

Apparently, simple sells well.

To make this, first add a white shirt by rolling out white fondant fairly thin. Cut a strip of the right height to match your turkey’s neck, and longer than you need. Wet the neck lightly where you want the fondant to stick and place one end of the white strip on the side of the neck, then wrap around to the other side. Trim to fit, tucking in the sides as you go. Use a sharp knife to slice the neckline and fold down the corners (if they break, no biggie, just stick them back on with some water). Because we all know, pirates always have open shirts.

For the ruffles, cut a long thin strip of white fondant and wet both sides lightly. This will make it sticky and hard to handle, but if you’re quick you can gently fold it back and forth into a ruffle. Pinch one side to flare it out, then affix it to the white shirt with the pinched side to the inside. Make the shirt as puffy as you like.

The patch is very easy: just roll out a bit of black, cut a patch shape (a U on the bottom, flat top) and stick it over an eye. Roll out a long thin snake of black and wrap it around the head, starting on one corner of the patch and ending on the other, trimming as necessary.

Turkey Pirate Cake - Hat Detail

This is an easy, basic hat. You could also make a tri-corner or other style with plumes or whatever you wish. Put on some dreadlocks with beads and a bandana and you can have a Captain Jack turkey like this monkey I made in 2011.

For the hat, make a black rectangle. Pinch down the sides to make the shape shown, using a toothpick or other similar blunt took to emphasize the corners between the wide parts and middle. Use a sharp knife to cut a slit along the top. Flare those edges out so they get a bit rounded, then fold them back together. Wet and affix to the head (make sure your neck/head is pretty dry and solid or at least anchored first). Use white gel food colour to paint on a skull and crossbones motif.

The map is also fairly basic and easy: roughly marble together some white, yellow, and orange fondant, then roll it out thin. Cut a rectangle, then use a fine brush and black food colouring to draw a little map with an X.

The Surgeon

For this guy, I wanted an obvious doctor look but something that still captured the essence of the turkey, so I made the cap shaped as though it was going over the comb.

Surgeon Turkey Cake

I had a partial fail on this one insofar as a lot of kids thought it was a football player because of the shape of the mask. And probably because I live in Texas.

Some of these turkeys are entirely the basic form with other stuff added. For the surgeon, though, when you make the legs leave the feet off at first, ending the orange legs at the ankle. Then make white feet and put them in place, and cover the seam with a small roll of white. That’s right: what looks like a feature is actually a cheat. I love it when that happens!

Next, mix up some green for the scrubs. It’s probably a mint green in this case, but I didn’t have that colour, so I used hunter green, electric blue, and electric yellow gel colours in tiny amounts. Make a sheet to wrap around as a shirt as with the pirate above, but don’t cut a collar. Then cut another rectangle big enough to cover the beak for the mask. Wet it and affix it in place, leaving the top and bottom edges off of the beak.

Use more of that green to shape and place a fattened version of the comb as described in the basic pattern ebook.

Roll a very thin, long white bit of fondant. Cut two smaller bits from that and put them on the sides of the mask. Then run one long bit from the crest down around the bottom of the mask and up around the other side. Do likewise for the top of the mask. Make a tiny little bow (not really tied: you just make two crossed loops with the tails hanging down) to cover up the seams of the white ropes.

Turkey Surgeon Cake - Back

The bow is technically optional, but it really hides some ugly seams under there and gives it an impressive bit of detail.

For the x-ray, roll out a bit of black fondant, cut a rectangle, and use white food gel colour to paint on a rough little ribcage. Tuck that under one of the wing tips as shown, or alternatively put it in front as with the pirate’s map above.

The Scientist

The head of the science department for my daughter’s school snagged this one, and remarked on how just the simple Erlenmeyer and test tube really give it that overall science look.

Turkey Scientist Cake - Front

While planning this I had the thought that it’d be nice to be able to simply evoke a female scientist, but it really is this Einstein hair that sells it. If I’d gone for a Marie Curie look, nobody would have recognized that. Plus, only males have snoods.

Add a white labcoat similar to the pirate shirt above, but instead of ruffles, just make a shallow indentation down the front. Add a tiny white pocket (similar to the pirate’s patch) with some coloured “pens” inside.

I wanted the hair to be similar to the standard comb but still come out looking like the crazy scientist hair. So I used the basic technique for the comb, but instead made a block bigger out of grey, split it into more and longer segments, and placed it on the head at an angle, then repeated on the other side.

Turkey Scientist Cake - Side

The Erlenmeyer flask doesn’t need to be fancy, but if you wanted to, you could paint tiny little measurement marks on it.

To make the flask, roll a little cone shape, then gently pinch out the top so it forms a straight bit. To make the lip, roll it gently along the blunt edge of a knife, a toothpick, or similar sculpting tool. Likewise for the test tube: just roll a tube and make the lip the same way.

The Artist

As with the pirate, I originally had more intended for this one: I was going to have paint splotches around and a smock or apron on him. But also as with the pirate, this one fetched top dollar without those extras so I guess there’s no need to overdo it.

Turkey Artist Cake - Front

You don’t have to include the comb under the beret, but it does help tilt it and give this guy a bit of a stylish hairdo.

For this one, make the comb as usual but then fold it over to one side. Make a round black shape and pinch out the edges slightly to form the beret, then mount that on top of the comb, to the side. Add a tiny bump on the top.

Turkey Artist Cake - Paintbrush Side

Once again, simple rules the day.

The paintbrush is simply a tapered tube with a hole poked in the wide end. Make bristles by forming a little triangle shape and jamming the pointy end into that hole. Tap a few times with a sharp knife to suggest individual bristles, and then dab with gel food colouring.

Turkey Artist Cake - Palette Side

If you don’t want to make the palette, you could also make a painting similar to the pirate’s map above and tuck it under there or put it by a leg.

Make the palette by forming an oval, cutting a chunk out of one side, and smoothing those cut edges with your finger. Use a small ball tool to make the cavities, and paint some with gel colour, letting it drip around.

The Composer

Even though I modelled this after Mozart’s portrait, I didn’t intend for it to specifically look like Mozart (despite rewatching Amadeus this week and playing some Mozart as I write this blog post). But that’s what everyone at the bake sale automatically called this turkey. I even considered adding gold detail on the collar but thought that’d it make it look too much like Mozart. Apparently iconography works on the most basic level.

Composer Turkey Cake - Front

For the record, I keep accidentally typing “composter” as I write this post. I have no plans to make a composting turkey cake because ew. However, it’s indicative of the other sorts of blog posts I’ve been writing lately for those of you familiar with EcoSnark. And that’s about all I can say on that while remaining family friendly!

Place a thin white collar around the top of the neck, and then follow the directions above for the pirate’s shirt using some red, lining it up just below the top edge of the collar, and instead of folding the corners down to make a collar, just remove them. Make a series of ruffles similar to the pirate ones, except don’t pinch one side. Tuck them into the red shirt.

(Aside: yes, it has just occurred to me that a fleet of Redshirt turkeys would be hilariously wrong and awesome. Maybe next year.)

Make a wide, flat disc of white and arrange it on the head for the wig. Then roll a long thin white bit and cut it into four even lengths to mount on the bottom of the wig for the curls.

Composer Turkey Cake - Music Sheet Side

My Australian husband said without the music sheet, he thought this was supposed to be a barrister. Then he realized that almost nobody else here in Texas would think that. He was right.

For the music sheet, roll out some white, cut a rectangle, and paint some music on it. It doesn’t have to be fancy: anything that has groups of 5 lines and some dots with sticks will do.

Composer Turkey Cake - Quill Side

The quill is easy, but optional. If you wanted to get fancy, you could instead make a little instrument and tuck it under there.

The quill is a tapered tube with the sides on the wide end squished flat. Take a sharp knife to it on an angle to make the bits of feather. Paint the very tip with black food gel.

The Mime

This one didn’t turn out so well. I was going for a classic mime makeup job and black and white striped shirt, but hardly anyone knew what this was. Most of the kids thought it was a zebra turkey, and a few adults thought it was a jail bird, which is much more clever than I meant to be. It’s telling that it went for only $1 above the base bid of $25 that was set by the school for all of them. But it also goes to show an important theme of this blog: even a failure can be a success because someone ate this evidence!

Mime Turkey Cake

Because a mime is a terrible thing to waste.

This one is also the closest to the basic instructions, just with some colours changed. The neck and head are white instead of brown, the comb and beak are black, and the snood is white. Then I painted on the makeup, rolled some black strips for stripes on the neck, decided that was too much of a hassle, and painted on stripes for the legs and wings which were also made in white instead of their usual colours.

 


 

Again, these are all variations based on the easy beginner-level cakes shown in this 21-page ebook for only $4.99:

Cute and Easy Turkey Cakes - Cover

Cute and Easy Turkey Cakes eBook: only $4.99 at Gumroad

Cute and Easy Turkey Cakes eBook: only $4.99 at Craftsy

I’ve also made a Rainbow Turkey. With these basic instructions, you can let your imagination run wild and make some fun treats this holiday with your friends and family!

Related Posts Plugin for WordPress, Blogger...
Posted in Cake Decorating, Fancy cakes | Leave a comment