Sunday, September 18, 2011

3D plane and stary sky cupcakes

3D aeroplane cake:) I had so much fun making this cake!!!

Day 1: I cut the plane-"body" from a cake dummy. I chose to make it from cake dummy instead of cake, because i wantet to place it to look like the plane is flowing/ flying.
Day 2: made the wings from cake boards. Covered it with sugarpaste (used buttercream as glue). Made the figures - I just LOVE anime figures, all made by hand without moulds.

The cake was surrounded by 34 of these stary sky cupcakes. I used a 2 cm diameter star cookie cutter and cake-wire. I made the stars 2 days prior to assembling them on the cupcakes, to make it dry enough.

I used a toothpick and thin silver-cake board to make the plane's propeller, and a small ball of red sugarpaste to hide the toothpick - it did have another bonus; the children could make the propeller turn around.

The cake was surrounded by 34 stary sky cupcakes.

Wednesday, September 14, 2011

Tangled cupcake

My latest cupcake I made for a Danish cupcake competition, I hope very much to win, but there is a LOT of other very beautifully made cupcakes.

My inspiration was my daughters favorite movie "Tangled" - or as she would say it: "let's see MaxImuss" - she is Maximus' biggest fan!
One of her friends is coming over to our house tomorrow, and I'm excited to see their faces when I serve Tangled-cupcakes.

It took me 2 days to make this cupcake;
Day 1: Face and torso. No mould used - it's all done by hand. I used a thick cake-wire as a "spine" and placed the torso and head to dry on a cake dummy.
Day 2: Made the rest of the figure and Pascal. Handpainted the two figures. I made the hair in more than 1 piece, so that it wouldn't get to heavy.

Tuesday, September 13, 2011

Recipe Modelling Chocolate

Modelling chokolate it great to coat RKT in 3D figures.

I used modelling chocolate to make the head on this figure that mainly consists of RKT.

You can use glucose or even better isoglucose = corn syrup. The difference is the modelling chocolates elastity.

For all recipes:
Melt the chocolate according to chocolate melting guides. Add the corn syrup until the modelling chocolate is homogeneous. Let it rest in the fridge for 24 hours. When it is ready to use you have to knead it until it is soft.

Candy melts:
397 g candy melts
120 g corn syrup

Dark chocolate:
7 ounces/ 200 g dark chocolate
60 ml corn syrup

Milk chocolate:
7 ounces/ 200 g. milk chocolate
3 tablespoons corn syrup

White Chocolate
7 ounces/ 200 g white chocolate
2 tablespoons corn syrup