Download Holiday Cakes and Cupcakes: 45 Fondant Designs for by Carol Deacon PDF

By Carol Deacon

The magic of the vacations comes alive throughout the year with those pleasant and scrumptious embellished cakes!

In vacation truffles and Cupcakes, specialist cake decorator Carol Deacon's outstanding cake designs run the gamut of seasonal vacations to supply that particular contact that just a individually baked and adorned cake brings to the desk. Deacon exhibits you ways to create 21 marvelous truffles, together with Christmas tarts, Halloween tarts, Valentine's Day muffins, Easter brownies, and muffins to slot the other occasion.

The step by step directions make sure that the entire tarts and cupcakes can be effortless to make and develop into the frosted concentration of your vacation party. every one cake has an identical cupcake layout that may be made as an accompaniment to the cake or, if you want, on their lonesome because the stars of the party of their personal right.

Deacon additionally stocks sugarcraft advice and methods together with her profitable cake baking recipes in order that your vacation tarts will style as superb as they appear. So utilize your subsequent vacation by way of making a cake that would galvanize and pleasure your loved ones and pals.

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Read or Download Holiday Cakes and Cupcakes: 45 Fondant Designs for Year-Round Celebrations PDF

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Extra info for Holiday Cakes and Cupcakes: 45 Fondant Designs for Year-Round Celebrations

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Fig. 2) 6 Arrange the two big sections of cake into an Fig. 3 inverted “S” shape on a cutting board (Fig. 3). You can now cut these cakes into layers and sandwich them together with buttercream. This will make it less likely that you get crumbs onto the covered board when you place it onto it. 7 When ready, carefully lift and place the buttercreamed cake onto the covered board using a spatula. Make sure you leave enough room for the head later. Roll about 11/2 ounces (45 g) of white fondant into a triangle and stick onto the tail end.

Run over the surface with a cake smoother if you have one and trim any excess away from the edges. When the iced cake is in position, lightly moisten the visible cake board with a little water. Roll out and cut out a long strip of fondant that is wider than the exposed board and long enough to go round the cake. Cut a thin strip off one long edge to neaten it and slide your knife under the fondant to ensure it’s not stuck to your work surface. Roll the fondant up like a loose bandage and, with the flat cut edge up against the cake, unwind it around the board.

Lift and cover the cake. Smooth the top and sides and trim and neaten the base. 4 Using a spatula, carefully lift and place the cake into position on the board. Place ribbon around the base and secure at the back with a little sticky tape. 5 To make the sitting cherub, roll 11/2 ounces (45 g) of flesh-colored fondant into an oval shape for his body (Fig. 1). Stick him upright with a light dab of water on the center of the cake. 6 Roll 1/8 ounce (5 g) of white fondant into a thin strip and starting from the back, stick it around the base of his body (Fig.

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