Sugar Paste Recipe


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!


Sugar Flowers with Ron Ben-Israel / January 17, 18, & 19, 2014 *SOLD OUT*


Friday January 17, 2014 – Sunday January 19, 2014

View MapMap and Directions | Register



ron-ben-israel class pic

I am thrilled to announce that the master sugar artist extraordinaire, the “Sweet Genius” Ron Ben-Israel will be returning to Savannah, Georgia to teach for a fifth year!  In addition to teaching how to make sugar flowers, Ron will also explain and demonstrate different methods for placing sugar flowers on a cake!

Ron will be teaching:

  • Ron’s Roses in all stages
  • Peony
  • French Tulip
  • Calla Lily
  • Gloriosa Lily
  • Stephanotis on the vine

WHEN:  January 17, 18, & 19, 2014

WHERE:  Hyatt Regency Savannah, 2 W. Bay St., Savannah, GA   31401 *Hyatt Regency  is offering our students a reduced room rate!

*Hyatt Regency Room Link.  Our room block is under Minette Rushing Custom Cakes

TIME:  9:00 a.m. – 5:00 p.m.  Classroom opens at 8:30 a.m.

PRICE:  $1395.00

*Class deposit and final payment are non-refundable and non-transferable.  Please see our class policy statement. Link below.


Chocolate Fudge Buttercream



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!