I know I haven't posted much of anything in the Blog lately. I have been
working in moving the website to a better server and, as you can imagine, there's a lot of work to be done. Seven
years are not easily move in a day.
My webserver was sold and the new server decided to not update the
service. Posting anything in the website is a struggle lately because they decided not to update it anymore. I found
this little detail by accident, since they decided not to tell the customers about this issue. I found out what
was going on after months of struggling and the last drop was that I couldn't even post one of my tutorials.
The new website will have everything I have posted here. All the recipes, tutorials and photos. Even the old photos
from when I started. You won't miss anything. I am hoping I can add more tutorials and add a section of advanced
The only thing I can't move is the comments you guys have left in the guestbooks. That does
make me sad. The blog will have to start fresh, but you can leave comments and it will be easier to talk directly
in the Blog.
Some of the links of the website will change. But all still will be posted. I hope you like
the new website better when is finished. For now I have finished de new webstore which I am still testing. The link to it is: www.designmeacake.biz
I am still fixing a few bugs with the shipping and handling but any overcharges will be refunded if that
happens. So feel free to use it.It will help me figure out what I need to fix in it.
The new Blog will
be: http://designmeacake.wordpress.com I don't really like to have to move it all, but I have no choice. Then I look at how nice the new website is looking and I think everything will all be ok.
Feel free to go to the Blog and subscribe. I am hoping the
new website is finish before fall. I hope you join me in this Journey.
Thanks for the support
and the love through all these years. Hopefully I can do more with the new website so everyone can enjoy.
just posted a New Tutorial on how to make Pineapple Cake Filling. So go check the recipe and the Tutorial. It is one
of my favorite cake fillings. I will talk more about it in the new Blog. Hope to see you there!
The Vanilla Bean is a thin pod that is the fruit of one variety of
orchid. Vanilla beans have a sweet, perfumed aroma with a woody/smoky flavor. Pure vanilla can be expensive because
the growth and harvesting process is time consuming. The pods are hand picked and dipped immediately in boiling water to halt their growth. The
vanilla bean has no flavor or aroma when is picked. The beans must be cured by heating in the sun and wrapping
them to sweat at night for around 20 days. They are then air dried for 4-6 months to ferment and develop
that unique aroma and flavor we all love. Despise the expense, vanilla is one of the most common
and favorite extracts used in baking.
There are three common types of vanilla beans are:
*Mexican vanilla beans have a smooth
*Bourbon-Madagascar: The beans are rich, sweet and the thinnest of the
*Tahitian vanilla beans are the thickest and darkest, and although very
aromatic they are not as flavorful as the other two types.
choosing Vanilla Beans, make sure to get plump beans with a thin skin
to get the most seeds possible. Pods should be dark brown, almost black in color and pliable enough
to wrap around your finger without breaking. If they feel dry they are not fresh.
Make sure that when you purchase them, you
store them in plastic in a dry container.
Vanilla beans are usually available either singly or in small bundles
often packed in a glass tube or jar, or sealed plastic packages.
One of the most striking differences between pure and fake
vanilla involved alcohol flavor. While federal guidelines require 35 percent
alcohol in pure vanilla extract, there’s no minimum for alcohol in imitation
vanilla, and manufacturers have an incentive to use as little as possible to make synthetic
vanillin soluble: If they use more, it costs more to make. This explains why tasters kept describing
real vanilla as “boozy,” an adjective rarely applied to fake vanilla. But
they also found the real stuff nutty, spicy, and more complex. (Published March 1, 2009.
From Cook's Illustrated.)
you try a good quality vanilla extract it's very hard to go back to bad quality ones. Keep in mind that when
you are making buttercream, you need to use clear vanilla since you need the buttercream to stay as white as
you possibly can. But there are really good companies that sell good high quality clear extracts.
For cakes and other confections you can use a more pure form of the extract and you can even make
it yourself. I will do another tutorial on how to make homemade vanilla extract on my next tutorial.
For now, hope you enjoyed how to work with this amazing bean.
Click this link to see a video on how to get the seeds out of the vainilla bean pod and how to use the outside part to flavor your sugar.
In my next tutorial I will teach how to make your own vanilla extract. Hope you enjoy this information. Until next time..
I created this delicious Strawberry cake for those of you who are fans of strawberries. Make sure to
follow the directions and don't use the liquids when using frozen Strawberries. Using all the sugary syrup can make the cake
dense and the cake can fail to bake well in the center. This cake recipe was not created for fresh strawberries. So if
you decide to use fresh strawberries you will need to prepare them properly to use for this recipe. I will post
how to prepare those fresh strawberries in my next blog!
Hope you enjoyed the tutorial. Until Next time, Ta, ta!
I decided to open another Basket Class since the one in March was getting
too full. We had so much fun at the March Class, I can't wait to see my new students in April. Here is the info
on the class: http://www.designmeacake.com/id141.html
I am working on my Michigan Class May 3 & 4.
This will be a great class. I love everything about this cake. Astromelias, roses, leaves, triple bow, drapes and details that can help with
your wedding cakes.
I love keylime
cake and I have been tasting recipes for awhile. This cake is delicious and it has a pound cake texture. I use margarine
because it turned out to be tastier, but if you are into real butter and hate margarine go for it. If you
decide to use margarine, make sure it's a good one. Some margarines have too much water content, so it would be
better to stick with butter then.
I added photos of the products I used for those who like that
info. It works wonderful by following the directions, so if you decide to do your own thing and it doesn't work.
Try it again. It will be worth it.
Some of you have been asking
for a contest. So I decided to do one that it's easy and fun. It's basically a sharing contest. All levels and skills of decoration can join. Here are the rules: 1. Go to my Facebook page and like it. The FB button on the right will take you there.
2. Look for the photo I posted below in my Facebook page and share it with your other friends
in FB. Press on the photo below for a direct link to it. 3. Then last but not least, share a photo of your own cake creation in my Facebook page. It doesn't matter what level of decoration skills you have.
This is all about sharing!
Anybody can participate in this contest. The winner will win a DVD from my collection
of DVD's. The winner will be announced next week!
Have fun and participate! Until next time...Ta
ta! Edna :)
I made this tutorial
for those who like to make gumpaste flowers and like to know my favorite gum glue. I always use this glue, not
only for flowers but even to glue things to my cake. Keep in mind that the glue you use might change depending on what you are doing.
For buttercream if I am doing small pieces I will use tylose glue,
water or vodka or some extract. If am doing heavier pieces, I will use buttercream.
If I am working over
fondant, I can use tylose glue, water, extract or vodka. For heavier pieces I will use buttercream, royal icing
or melted chocolate.
Sometimes for smaller pieces of fondant you can lay them over a moist kitchen towel
paper and that will be enough to stick the piece over buttercream or fondant.
Too much liquids and the piece
will slide down, so make sure not to use too much glue.
Try it all and find out what works for you but keep in mind all things works if used properly.
I use only Tylose glue for my flowers. I like it because it can
be made in a thicker consistency. In the video below I explain how I make it. I have Tylose available in the website for those who can find it locally.
How to work with Lace Molds I love working with lace on cakes. This one is one of my favorite laces I have ever worked with. Molds for laces can vary a lot. Some are all silicone, some are one sided. This one in particular has 2 sides. Click on the lace to find more information on it In this video tutorial I explain how to work with it.
Hope you enjoy
the tutorial, until next time Ta ta! Edna ;)
I have been asked for this
tutorial for awhile. I finally was able to get it done. There are many ways to do buttercream roses but to me this is
the most basic one. Remember, practice is key with making these. They can be difficult to learn for some people
but once you learn them you will never forget them. Hope you enjoy. Ta ta! Edna ;)
Magnolia Cake I did this cake a few weeks ago and a lot of people asked me about it. The flower is a specimen of
Magnolia called "Magnolia X Soulangiana". A beautiful flower with pink tones in it.
The cutter I used is available at the webstore. Press on the photo to get to
it. At the base of the cake I used a mold. I don't have the mold available in the website but here is a photo
of it: I had to mold each square to make the ribbon at the bottom of the cake.
To finish it I use the extruder on top and bottom of the ribbon
The cake was covered in fondant. I started with a base of purple and used a brush to
handpaint it with some luster dusts. For more photos of the cake go here: http://www.designmeacake.com/id122.html
On another note, The Central Florida Fair is coming soon. March 1-11, 2012. Here is the link to their
website: Central Florida Fair