January has been a busy month at the Custom Cakes Studio! I have had the pleasure of hosting small classes and private lessons. So honored to have students travel from VA, North Carolina, South Carolina, and North Georgia to learn everything from sugar flowers to wedding cakes.
Sara and Krista made some beautiful sugar flowers. Hard to believe they had very little experience!!!! I think you will agree they do beautiful work.
Krista made this beautiful Dahlia and wedding cake!
Lori and Cristina made these beautiful wedding cakes!
Thank you to these delightful ladies for joining me! It was truly my pleasure.
If you are interested in classes, please be sure to check out the TEACHING section of our blog. New classes are posted on a regular basis.
Until next time,
Chocolate covered cherries are a mainstay in our house during the holidays. I have been making them for my family for longer than I care to say…My dear friend Suzanne and I get together after the Thanksgiving crowd has cleared and spend a day making these delicious morsels.
I have made a short tutorial with the recipe and the technique I use to make them. Give them a try! I hope our chocolate covered cherries will be a mainstay in your holiday house as well.
Chocolate Covered Cherries
Let me know how you like them!
July 30, 2014
Thank you , thank you, thank you for joining me today for the “Making Sugar Paste” webinar. As I said in the last blog post, the original sugar paste recipe was given to me by Rosemary Watson. I have changed the recipe up a little so it suits our hot and humid climate better.
Sugar Paste Recipe – Minette Rushing/Custom Cakes
1 lb. 10x sugar, sifted
2 TBS. gum tragacanth
1/4 Cup cold water (cold tap water is fine)
1 1/2 tsp. gelatin
2 TBS. corn syrup
1 TSP. of shortening (for hands and table top)
*Place 10x sugar and gum tragacanth in the bowl of a heavy duty mixer. Cover with foil and place in a 200-250 degree oven for 15-20 minutes.
*Sprinkle gelatin over water (make sure your water is in a microwave safe bowl.) Let sit for 5-15 minutes. Don’t let it sit more than 15 minutes.
*Melt gelatin/ water mixture in the microwave for 10 seconds. Stir and heat for 10 seconds more. The gelatin should be completely dissolved. On the top of the water you will see white swirls. Feel the gelatin mixture and make sure there isn’t any gelatin granules that haven’t dissolved. Take care to not over heat the mixture.
*Place the Karo syrup in a microwave dish. Heat for 10 seconds. Should be warm to the touch, but not hot.
*Remove mixer bowl from oven and place on stand. Use pot holder when handling the bowl as it will be very warm. Use the mixer paddle and stir to distribute the gum tragacanth.
*Add the gelatin mixture and Karo syrup to the mixing bowl. Attach the paddle and mix on low for one minute.
*Turn the mixer to high for 5 minutes. The bowl should be cool at this point.
*Rub some shortening on your counter top. Turn the gumpaste onto your counter top. Knead the paste until it no longer feels airy. The paste should not be sticky.
*Wrap twice in plastic wrap. Store in a zippy bag. Let the paste rest in the fridge for 12 hours before using. Bring to room temp before using.
Thank you again for watching. Let me know if you have any questions!
Here is the video:
I’ve been asked to share our Sugar Paste Recipe…and I’m happy to do so. The recipe isn’t mine, actually, but rather was given to me by Rosemary Watson. I’m sorry to say Rosemary has retired from all things cake. She was quite the cake decorating pioneer and is responsible for many of the tools we enjoy today…lace molds, silicone veiners (still think hers are the gold standard,) flower cutters, marshmellow fondant, and the list goes on!
Rosemary Watson’s Gumpaste Recipe
1 lb. 10x sugar
2 Tablespoons (level) gum tragacanth
1/3 Cup of cold water
1 1/2 teaspoon of gelatin
3 Tablespoons of corn syrup
1 level Tablespoon of shortening
*Place 10x sugar and gum tragacanth in the bowl of a heavy duty mixing bowl. Place bowl over bain marie until warm to the touch.
*Sprinkle gelatin over cold water (in a microwave safe bowl) and let sit for 5-15 minutes…no longer than 15 minutes.
*Melt shortening (I do melt it in the microwave)
*Dissolve gelatin mixture in the microwave on low temperature. Don’t over heat but make sure all the gelatin is dissolved. It the gelatin is not completely dissolved, you will end up with nasty little bumps in your paste.
*Heat corn syrup…should be warm to the touch.
*Add melted shortening and corn syrup to dissolved gelatin.
*Place mixing bowl (with warm 10x sugar and gum tragacanth) on the mixer. Use the paddle attachment and mix on low for a couple of minutes until the sugar and gum trag are combined.
*Add liquids and turn mixer to medium for a minute and then turn to high. Beat for 5 minutes.
*Lightly grease work surface.
*Remove paste from mixer. Paste will be airy and fluffy. Add some shortening to your hands and knead the paste until smooth.
*Wrap twice in Saran Wrap and place in Ziplock bag.
*Let rest of 12 hours.
*Keep refrigerated. Will last along time refrigerated and will last even longer if frozen.
Rosemary’s sugar paste dries really hard and works well in our hot and humid location. Hope you will give it a try and let me know how you like it!
Rich, creamy, and oh so delicious…our Chocolate Buttercream is a favorite of our brides and I have to say myself , it’s pretty yummy!!!
We’ve had a lot of requests for the recipe so I am happy to share.
Custom Cakes’ Chocolate Fudge Buttercream
1 Pound Butter, softened (if you are using straight from the fridge, pop the butter in the microwave for a few seconds until very soft…it’s ok if some of the butter is liquid
2 Cups Milk (I prefer whole milk but you can use whatever type you like)
4 Pounds Powdered Sugar, sifted
2 Cups Unsweetened Cocoa, sift if you see lumps
*2 teaspoons of Pure Vanilla, optional
I recommend using a heavy duty mixer with a paddle attachment
* To the mixing bowl, add softened butter and beat until creamy. Should only take a couple of minutes if your butter is nice and soft.
*Now begin adding the cocoa. I add it in a little at the time so I don’t get a big “chocolate cloud.” Once you’ve added all the cocoa let it mix until fully incorporated.
*Next start adding the powdered sugar. Just like with the cocoa, I add the powdered sugar a little at the time…trying to avoid the “powdered sugar cloud.” You can also cover the mixer with a damp dish towel and that will keep the powdered sugar from going all over the place.
Once the mixture begins to get stiff, start adding some milk. Alternate the milk and powdered sugar until all the powdered sugar has been added.
*Add enough milk until you reach the desired consistency.
*Add the vanilla.
*This is a crusting buttercream so be sure to keep covered if you aren’t using it. I store any used buttercream in the fridge…Ziplock container work great. The chocolate buttercream darkens as it sits.
I hope you will give our Chocolate Fudge Buttercream a try. Let me know how you like it!
Take a look at our Youtube Buttercream videoChocolate Buttercream
Thanks for looking!
Monograms have been a popular design element for several years now and many of our brides ask to have this detail incorporated into their wedding cake design.
This was the case with Jessica. Iloved her monogram and knew it would look great on her cake. The cake was designed to showcase her monogram and it is one of my very favorites! So much so that I made a video showing how we made the monogram for her cake.
Here is Jessica’s cake complete with sugar ranunculus, parrot tulips, and blossoms:
Here is our video so you can see the process:
Thanks for looking!