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Tuesday, November 30, 2010
Check out this new Renshaw marzipan it is produced from the finest specially selected almonds and manufactured on roller refiners to give unique texture, taste and moulding properties. The flavour is derived from bitter almonds and no artificial flavours are used. All renshaw marzipans contain at least 23.5% dry almond content. Size of packet 500grams. Priced at $15.50. Click here for details.
Exciting news. The supplies of the Cricut cake machine have a super deal for us to pass on to our customers this Chirstimas. Criuct cake reduced from $799.00 to $699.00 , this deal also includes a free Martha Stewart cartridge, Value $139.99 when you purchase your Cricut cake machine. Choose one of the three beautiful Martha Stewart cartridges recently released. Be in quick this offer is only valid between November 24th and December 24th 2010 while stocks last! Click here for more details.
Monday, November 22, 2010
This comes in the BEST colours and the ones hardest to make! Red, Black, Mid Green, Burgundy, Violet. We have this specail deal running so you can grab a great bargin for those up and coming sugarflowers, bows and modelling.
White RRP $16.50 now $11.20 Coloured 100grams RRP $12.50 now $8.50.
A Piece of Cake Flower Paste is ready to use and can be deep frozen. It is preferred for its ease of use and slower drying properties, which allow more time to mould and shape petals and leaves. It is recommended by many top cake decorators, including Alan Dunn, Tony Warren, Tombi Peck, Karen Davies, Lindy Smith and Tracey Mann.
Click here for more details on A Piece of Cake Flower Paste!
Tuesday, November 16, 2010
Planet Cake - By Paris Cutler. (Pictures above) At last a great book for modern fondant cakes! We get asked a lot about covering cakes with fondant, good cake recipes to use, modelling, colouring fondant and more. This book covers it all!. It has some gorgeous recpies including chocolate mud, carrot, white chocolate mud , coconut and flourless orange hmmmmm.
The book then goes on to cover some of the most popular topics such as ganaching, cutting 3D and shaped cakes, covering round, square and shaped cakes as well as troubleshooting tips for covering, colouring fondant, tracing and piping. It is also full of gorgeous cake and cupcakes with excellent step by step instructions such as a Princess cake, Racing car, Pirate cake, Parcel cake, Suitcase, Jandel and Handbag to name just a few. I personally give it a 10/10 for style and instructions.
Even better Paris Cutler of Planet Cakes has also followed with The Planet Cake Cupcake Book - By Paris Cutler (Pictures Below) with the same great step by step detailed instructions and lots of specialised cupcake techniques such as cut-outs, faces, mosaics, painting and piping and modelling. There are some gorgeous ideas in this book such as Spacemen, Flying Hearts, Baby Suites, Santas Crew, Animal Prints, Playful Puppies, Fairy Tea Party, Dinosaurs just to name a few!
As a special offer mention you read this post on ordering and receive 3 Free packets of fondant to help kick-start your decorating. Just write Planet Cake Blog in comments box with your three colour choices. Offer vaild till 30th November at www.thecakeshop.co.nz
The book then goes on to cover some of the most popular topics such as ganaching, cutting 3D and shaped cakes, covering round, square and shaped cakes as well as troubleshooting tips for covering, colouring fondant, tracing and piping. It is also full of gorgeous cake and cupcakes with excellent step by step instructions such as a Princess cake, Racing car, Pirate cake, Parcel cake, Suitcase, Jandel and Handbag to name just a few. I personally give it a 10/10 for style and instructions.
Even better Paris Cutler of Planet Cakes has also followed with The Planet Cake Cupcake Book - By Paris Cutler (Pictures Below) with the same great step by step detailed instructions and lots of specialised cupcake techniques such as cut-outs, faces, mosaics, painting and piping and modelling. There are some gorgeous ideas in this book such as Spacemen, Flying Hearts, Baby Suites, Santas Crew, Animal Prints, Playful Puppies, Fairy Tea Party, Dinosaurs just to name a few!
As a special offer mention you read this post on ordering and receive 3 Free packets of fondant to help kick-start your decorating. Just write Planet Cake Blog in comments box with your three colour choices. Offer vaild till 30th November at www.thecakeshop.co.nz
Tuesday, November 2, 2010
Check out these new chocolate transfers the buzzy bee was just so cute we had to add this to our products and we thought Fun flower and Stripes would be so great for summer cakes!
Chocolate transfers have some great uses including using for decorations, wrapping around cakes, using in your chocolate moulds and for chocolate bows to just name a few.
Sunday, October 31, 2010
If anyone is in the Hawkes bay area this weekend you might be interested in popping along to the Cake Decorating Guild Conference. The Cake Shop will be there as always will our trade table. The conference will be held at the Eastern Institute of Technology on Saturday 6th and Sunday 7th of November. Registrations for the actual conference have now closed. However you can still come along and have a great day by visiting the sales tables and fun raffles to enter for some great cake related prizes, you can also enjoy visiting the competition and exhibition area which showcases the amazing cakes and sugar craft items made by members of the NZCDG. The exhibition is always amazing to see and do not forget to introduce yourself at our trade table we love putting a face to a name. If you would like us to bring anything special down for you at the conference please just let us know. Below is a map showing the conference layout click on map to enlarge.
Wednesday, October 20, 2010
You can easily use your chocolate moulds for cake decorating modelling as long as you follow some basic techniques - tried and tested!Chocolate moulds do not give the same indent detail as silicone moulds but when using for simple decorations they are an easy and cost effective way to do the decorations.
What we did!
-Firstly we made some modelling paste using the shell pink regalice and some gum traganath. Knead 1tsp of Gum trag into 250grams of Regalice to give you a nice modelling paste. Wrap in gladwrap and leave to sit for about 1-2 hours. (You must use either a modelling paste or gumpaste in the moulds as it is easier than plain fondant/sugarpaste)
-Sprinkle your castle chocolate mould with cornflour and have a baking tray ready lined with baking paper on it sprinkled with cornflour.
-Press your icing into the castle mould pinching off the excess then push out straight away and lay on your tray lined with baking paper/cornflour to dry overnight.
-We put our castles on some 20# wire cut so it would stand up and also dusted with
sugarflair shimmer pink. We also added some little blossoms with our ejector cutter blossom set
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