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The Best Pistachio Cake from Scratch with Pistachio Buttercream

Fri, 02 Apr 2021 14:31:18 +0000

Do you like pistachio ice cream? I do, it’s one of my favorite flavors. That’s what this pistachio cake reminds me of. A delicious bowl of pistachio ice cream. You will love this pistachio cake, it is made from scratch using real pistachios, no pudding, and has a hint of almond. This is by far one of the best cakes I have made to date. It is delicious, nutty, and moist. I couldn’t stop eating it. But, don’t take my word for it… You have to try it for yourself. The cake definitely takes you to a different place, the real star is the combination of the pistachio and the almond flavor. Normally, I wouldn’t use almond extract it is so strong and I am conscious of allergies. However, since this is a nutty cake already (see what I did there) adding the almond extract just elevates the flavor. Pistachio and almond pairs very well together. Therefore, I would suggest not leaving it out. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How do you get Real Pistachio Flavor? To get real pistachio flavor in the cake I used raw pistachios that I grounded up in the food processor. In addition, I made a pistachio paste to use in the buttercream. The grounded pistachio gives the cake a really great crunch. Then, once it is combined with the pistachio buttercream the taste is out of this world. As a fair warning, while this is a delicious and decadent cake, it is not a cheap cake by any means because raw pistachios are a bit pricey. However, it is worth every penny. How to Make the Pistachio Cake Green? Most pistachio cake calls for pistachio pudding which has more green added and has almonds in the ingredients. However, a real pistachio cake is a lighter green, it gets the color from raw pistachios, not the roasted version. The roasted version gives it a brownish-green hue, probably not what you are going for. If the color is not bright enough for you, you can add a touch of leaf green gel color. Ingredients to Make the Pistachio Cake Recipe To make this cake, I used my delicious white cake recipe, which I also used to make this Lavender Cake and Coconut cake. Raw pistachio– Remember to remove the skin from the raw pistachio. I used the shelled version because it saved some time, but you may get the raw version with shells and shell them yourselves. Cake flour– Cake flour produces a lighter cake texture. I used Swan cake flour, but you may use King Arthurs unbleached cake flour if available. Egg whites–Adds lightness to the cake. Buttermilk–Makes the cake moist. Almond extract– Pairs perfectly with the pistachio. Vanilla extract– Real extract adds great flavor. Butter/Oil–I love using butter/oil combination, the butter gives it flavor, and the oil keeps the cake moist. Food Processor– I used a very old food processor to grind the pistachio for the cake and to make the pistachio paste. Stand Mixer– You will need one to make the buttercream. How to Make the Pistachio Cake Preheat oven to 350 degrees. Spray three 8-inch pans with nonstick spray. Line the bottom with parchment paper; spray the paper, and dust with flour, tapping out any excess. Set aside. Ground pistachio in a food processor and measure 1 ¼ cups. Set aside ¼ cup to decorate the cake. Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk, almond extract, and vanilla in another bowl, and set aside. Beat butter with a hand mixer or an electric mixture fitted with the paddle attachment until pale and creamy, then add sugar. Continue beating then add oil, until light and fluffy, continue to beat for about 3 minutes. Add egg whites. You may also whip the egg whites to stiff peaks and fold in later on. I didn’t want to take the extra step and the cake came out great. Then add the dry ingredients in 3 batches. Alternating with the buttermilk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Fold in the ground pistachio. As an option, you may add a little bit of green to the batter using a toothpick. Pour batter into prepared pan, and smooth top with a spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 20 to 25 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Loosen the cakes with a paring knife, and invert the cake onto the rack on a piece of parchment paper. Cool completely before frosting. Pistachio Cake Frosting The pistachio frosting is a Swiss Meringue buttercream. For additional buttercream recipes see the buttercream guide. Combine the egg whites and sugar in a heat-proof bowl, add set bowl over simmering water. Mix with a whisk, until the sugar is dissolved or the mixture reaches 140 degrees F or it passes the finger test, you cannot feel any sugar between your fingers. Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch and increased in volume. Add the butter a piece at a time. Mix until combined, add the vanilla and almond extract. Then add the pistachio paste. I wanted butter but had to settle for the paste because my old food processor sounded like it was going to die so I had to stop it short. Then one final mix for the pistachio buttercream. Decorating the Cake Place some buttercream on an 8-inch cake board or a plate. Then place the first cake on top. Add some buttercream to a piping bag, then pipe a ring, add frosting to the middle, smooth out, and level with a spatula. Place the second cake on top. Place the last layer and make sure it is leveled. Add buttercream to the top and use a spatula to spread the buttercream on the sides. Use a spatula or a spoon to decorate the sides and the top. Sprinkle the remaining ground pistachio on the top and add to the side of the cake. Optional, place flowers on top. I suggest adding wax paper to the cake before adding fresh flowers. For more information on how to frost a cake, I have two methods see here and here. That’s it delicious pistachio cake with pistachio buttercream all made from scratch. Enjoy. If you love this recipe, remember to share the love, and don’t forget to give a rating below. Until next time happy caking. Delicious homemade pistachio cake made with real pistachios and paired with pistachio buttercream.

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3D Sculpted Lamborghini Car Cake

Fri, 01 May 2020 14:40:31 +0000

Ever since I saw a lime green Lamborghini, it’s been on my mind. So when I was brainstorming ideas for my birthday cake it was a no brainer, a Lamborghini car cake. Sculpted cakes are a lot of fun for me. There’s a level of difficulty that it comes with them that I simply cannot resist. The harder the task, the better it is for me. So, of course, I was looking forward to making this 3D sculpted Lamborghini car cake. Even though I haven’t carved a cake in a while, it felt really good making this cake and I was totally in my happy place. How the Lamborghini Car Cake was Chosen I couldn’t think of a better cake to celebrate a milestone, my 40th birthday. Since we are sheltering in place we cannot celebrate birthdays as we used to (sad face). I wanted something classic and special. The Lamborghini cake did that for me. Of course, I would prefer to have the real thing. However, since I cannot afford one I will settle for the cake. My plan was to add a young lady (me) sitting next to the car (quarantined) with her shopping bags. If it was a different time I would have used my son’s design of a three-tiered cake. His design was super duper cute; but there was no way I would make that much cake, eh hem who is going to eat all that cake? I was able to decorate the cake in one day and for once in my cake decorating life, I went to bed on time. But, I couldn’t sleep, because I was up trying to figure out what I was missing. I have a bad habit of getting lost in the details, so, I had to force myself to step away because not everything was necessary. It was my birthday cake after all and as I tell my son, done doesn’t always have to be perfect. In the end, I ended up removing the old windshield and the change the windows. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. The Making of the Cake To be successful at making any sculpted cake you need a blueprint, I talk about that here with VW Beetle, Vintage red truck and six tips for working with sculpted cakes. Then, created the raised board from the template/blueprint. I doubled my chocolate cake recipe and baked it in an 11×18 cake pan, with a batch and a half of dark chocolate ganache. The 11×18 cake was too much cake, but you can create this cake using a 9×13 cake. Carving the Cake After carving the cake I added the ganache and because the cake was so cold the ganache adhered right away (a bit too quick for my liking). I used a small cutter to cut out the wheel well. I spent a lot of time shaping the cake and reapplying the ganache. Don’t miss this step, it is very important because the next step it adding fondant. It is better to shape the areas such as the front, back and under the windows so you are not overworking the fondant. Adding the Fondant and the Wheels When I was sort of happy, I added the fondant on top and did more shaping. Remove the fondant from the wheel well and mark all the right areas for doors, top, and windows. I opted to paint the windows because it seemed like the smart thing to do instead of cutting out another area and I was right. If I messed up, I can easily remove it and start over again. This time around, I made the wheels out of fondant, however, I usually make it using modeling chocolate. Before adding the wheels, I placed the cake on the final board. Having a raised board makes it easier to move the cake around. If I was delivering this cake I would use candy melt to secure the board, but that wasn’t necessary here. I would also use some black candy melt for the wheels (also not necessary if the car is not being moved (for additional tips on how to prepare cakes for delivery see my post here). Finally, after adding the wheels and with no time to model a young lady sitting next to the car, I decided to just add the two handbags because I like shopping and since I can’t do that now, I will add it to my cake (thank you). Final Cake After reshaping the windshield and the windows I was happy with the cake. I used some edible shellac (I used confectioners edible glaze) to shine up the car. But, you can use corn syrup for this. Finally, I added the saying 40 is the new 20 and I was finished with the cake. When it was time to cut the cake and I didn’t want to cut it. But, it was my birthday and it wouldn’t be complete without a bite of chocolate cake. That’s it for now. Be safe and happy caking. Don’t forget to share the love, pin for later.

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How to Decorate a 90s Theme Cake

Mon, 06 Apr 2020 11:15:42 +0000

In these trying times, it’s the little things that cheer us up. This 90s theme cake is no exception. The theme is perfect, in the 90s we wore bright colors, plaid, animal prints, one-shoulder overalls, and sweatsuits. I mean we were styling. Don’t forget the infamous mixed tape we bought from suspect street vendors or made ourselves to pump up the volume in our cars. Can you say, Spice Girls? I am feeling a bit nostalgic. How to Make a 90s Theme Cake I had so much fun making this cake. However, it’s no secret some cake supplies are REALLY hard to find right now. I mean, who would think that eggs and a stick of butter would be a hot commodity. Also, all the craft stores are temporarily closed (sad face). So I had to do a lot of improvising. I used only what I had on hand. Which means I had to make my own fondant (yeah) and my own cake base (see my trick for boards here). Because this was a tiny cake, I only needed a 10-inch base. I made a vanilla cake with vanilla Italian Meringue buttercream (I had to spare eight eggs for this). The taste of the Italian Meringue buttercream is well worth it. Why be stingy at this point right? I frosted the cake using this method because eggs are precious and the cake was being covered in fondant. I made zebra-striped fondant, cool fondant shades, Rubix cube, and a colorful fondant mixed tape. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. 90s Theme Cake Decorations: Fondant Rubix Cube, Fondant Shades To make the decorations on the cake, I used fondant mixed with tylose powder to make them nice and firm. Then rolled out the fondant to about 1/4-inch thickness and cut out using the templates for the shades, the MTV logo, and the mixed tape. For the mixed tape I cut it out using the template. Then used a combination of edible paper and fondant to over the front. Then I went around with a black edible marker. I made this overnight to give it some time to dry. For the Rubix cube, I used the template for color inspiration and for size. All templates are in the free resource library. Of course, I couldn’t choose what I loved the most about the cake, because I love all the design. However, I am really loving the zebra-striped fondant, it is certainly a throwback to the 90s. It was a tie between the shades and the zebra stripe fondant. See the steps below on how to make them. How to make Zebra Striped Fondant Zebra-striped fondant is super easy to make. It is a multi-step process, however, the result is worthwhile. Materials: Hot pink fondant Black fondant Xacto knife The mat (optional) Small mat Rolling pin Step 1: Roll out the Black and Pink Fondant The first step in this process is to roll out the black fondant thinner than 1/8 of an inch. This is important to remember because the additional weight will start pulling the stripes away. Cover with plastic and place this to the side, then roll out the pink fondant. Step 2: Making Zebra Stripe Shapes To make the shapes use a Xacto knife to make shapes of Y and other shapes with pointy tips. There is no right way of doing this so have fun. Step 3: Add the Black Stripes to the Pink Fondant Carefully remove the black fondant and place it on the pink fondant. Try to interchange the Y pattern with the other patterns, there is no real method to this. Then use the rolling pin and roll out the pattern from top to bottom. This will stretch the fondant even more, but that’s ok. The goal is to make the black fondant become a part of the pink. See my note above about the thickness. If you are using the Mat, flip it over, so that the section with the print is on top. Step 4: Add the Fondant to the Cake Carefully add the fondant to the cake. Secure the top section first. Then secure the top corner, but remember to cut off all the excess fondant. You will need to move quickly or else the fondant will rip. Secure the fondant to the cake using a fondant smoother. Then cut away the excess fondant at the bottom of the cake. Step 5: Add the Cake to the Cake Base (Board) Remove the cake from the turntable, then place the cake on the final cake board. Use candy melt to secure the cake and place it a little to the back. Make a rope of pink and black fondant and place around the cake. This covers any imperfections on the cake. That’s it a 90s theme cake. See the final cake below. Don’t forget to pin for later.

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How to make a Barbecue Grill Cake Tutorial

Sun, 29 Mar 2020 11:17:44 +0000

Since Memorial Day is the unofficial start of summer, we are celebrating summer with a barbeque (woohoo). Are you ready for some grilling? By grilling, I mean a grill cake of course. In this tutorial, I will show you how to make the cake with all the trimmings for a fun barbeque. Full disclosure, I did get carried away with all the trimmings so bear with me. The trimmings (all edible) will leave you salivating for the real thing, they include fondant hot dogs, hamburgers, chicken leg, kabab, and corn on the cob. Since fathers don’t seem to get much love, this cake is perfect for Father’s Day as well (you’re welcome). Ever since I moved into my new house, I have been grilling outdoors a lot more now. I love the smokiness that you get from the outdoor grill. But, I am petrified of propane. Many years ago, I lost some eyelashes lighting the grill. So, I never light the grill. No need to worry about that, I promise my barbeque grill cake is safe. Even better, it uses fondant coal. I do guarantee that it is delicious. This page may contain affiliate links which means that if you purchase from any links directed from this website I may earn a small commission. I only recommend things that I use and love and the classes I have taken. Thank you very much for your ongoing support. So…How do you make a Barbeque Grill Cake? To make this grill cake here are some things that you are going to need: A round Cake covered in fondant (To learn how to cover a cake in fondant see post here) Brown fondant (to make your regular marshmallow fondant or brown/chocolate marshmallow fondant) Black fondant Red fondant Light green fondant Orange fondant Yellow fondant Spaghetti (Perciatelli no.6) Black edible art paint Brown edible art paint or color gel (Americolor warm brown) Silver edible luster dust Small rolling pin Circle cutter Square cutter How to make the fondant corn What’s a barbeque without corn on the cob? To make the fondant corn knead a small piece of yellow fondant and shape it into a small log. Use a piece of string and make indentation across the fondant to make kernels. Then make an indentation in the opposite direction. Make a second pass to deepen the lines. Use black edible color and paint random areas of the corn kernel. To make the husk, roll out some light green fondant and attach it to the corn on the side (this is optional). How to make the fondant hamburger To make a fondant hamburger we start with the hamburger patty. Roll out a piece of yellow/brown fondant, then use a circle cutter to shape the hamburger or shape with your hand. Add texture to the patty with a piece of crumpled foil paper. If you used yellow fondant like I did color the fondant with brown color gel diluted with vodka. Use a skewer or Dresden tool to create vertical lines. Paint the vertical lines with black edible paint. After I made my first hamburger patty I found a hamburger former that I bought a year ago from a fundraiser. I used this to create the second hamburger patty which was so much easier. Can you see the difference between the two? Fondant Lettuce To make the lettuce, roll out a small amount of green fondant really thin and cut it with a circle cutter. The lettuce does not need to be perfect. Frill the edges of the fondant to create the effect of real lettuce. Place it on the side until all the pieces for the hamburger are complete. The next thing to create is the hamburger bun. To create the hamburger bun mix some light brown fondant and white fondant. Once the colors are combined knead it into the shape of a bun. Make two buns, one for the bottom and one for the top. Flatten the bottom bun and make it smaller than the size of the hamburger patty. However, make the top bun a bit thicker and keep the edges round. Then add some shortening and sprinkle some sesame seeds. Move the sesame seeds around so it is touching different areas of the bun and looks random. Similar to the bun from McDonald’s. Now it is time to make the fondant tomato The fondant tomato is very easy to make. You are going to need two sizes of circle cutters (medium and small). Roll out a piece of red fondant, then cut it with the larger of the two circle cutter. Then use the second size cutter and make an indentation in the fondant. Make some lines in small triangles. While not shown here, add some sesame seeds to make the seeds of the tomato. Fondant Cheese The cheese is the easiest to make. Take a piece of yellow fondant and cut it into a square. Then pull out the corners. Don’t go too crazy because you are going to pull it out some more once it is on the hamburger patty. Putting it all together (Hamburger) This part is all about how you eat your hamburger. Place the hamburger patty on the bottom bun. Then add the cheese, lettuce, tomato, and then the top bun. The only thing that is missing is the condiment. Look how yummy that hamburger looks. Are salivating like I am? Ok, let’s keep going. How to make the fondant hot dog To make the fondant hot dog, roll red fondant into a sausage. Then make a little curve. Paint vertically with black edible paint. I made smaller hot dogs but you can make them longer. Fondant Kabab The fondant kabab includes green, yellow, and red fondant. Poke holes in the center of the fondant with the spaghetti (the same one used for the grill see below). Then color the yellow fondant brown. Add them in whatever order you like. At the last minute, I felt like the grill needed something else so I added a chicken leg. Make the chicken leg by rolling a piece of yellow or brown fondant into a log making the top narrow and the bottom larger. Then add some grill lines. Paint with brown color gel (don’t go as heavy as I did with the color) and add black to make it look charred. Adding the grill and the fondant coals to the cake To make coals for the grill, cut small pieces of black fondant into small squares. Then color them with silver luster dust. Add more silver to make it look like the coal is burning. I ran out of silver, but they looked fine this way. Also, adjust the height of the coals to allow the grill to fit. For the grill use a thick pasta such as Perciatelli no.6 Color the pasta with a mixture of black edible paint and silver luster dust to get a charcoal color, then measure and cut to size. Add them to the top of the cake by securing them around the corners and let them sit on the coals for support. Add small strings of red fondant in the middle of the coals to make it look like the fire (you can also paint the coals in the middle red). Then add all the trimming to the cake. Organize in whatever direction you like. For the final cake, I added some flames to the side of the cake. Added the burger and small grill spatula. Whew… I am hungry… If you loved this cake, don’t forget to share it. As always happy caking.

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How to make a Horizontal Fondant Ruffle Cake

Fri, 06 Mar 2020 14:30:01 +0000

Today I am sharing with you how to make an easy horizontal fondant ruffle cake. I know easy and ruffle should not be in the same sentence. Plus, you are probably saying to yourself no not ruffles again!!! But, I couldn’t help myself. This cake needed a classic ruffle design. So of course, I chose the easier of the ruffles. Vertical and horizontal ruffles are the easiest of the ruffles to make and they are stunning. With all the hard work involved in making fondant ruffles, the result is well worth the effort. Tips for Making the Fondant Ruffle Cake The idea to create this ruffle cake came after the hand-painted tier. After the lovely gravity-defying canvas cake, I have been dying to use my paintbrushes again. So I decided to hand paint this bride and groom and I was so happy with the results. While the hand-painted tier was good by itself, it needed more. The thing with ruffles is you need to plan ahead. They take A LOT of time, but they are so forgiving, you can adjust them any way you like. The most important thing to remember when making fondant ruffles is to make sure, the ruffles are secured before moving on to the next row. Ruffles are perfect for any type of cakes especially wedding cakes. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make a Horizontal Fondant Ruffle Cake Materials Needed: Celpad or flower foam pad Small rolling pin Fondant ball tool White Fondant (you can make your own using this marshmallow fondant recipe) Gumpaste (I use Satin Ice) Tylose Powder (only needed if you are not using gum paste) Shortening Pasta machine (optional) Fondant ribbon cutter Step by Step Guide: Adding Ruffles to the Side of the Cake Cover the cake with fondant using the same color fondant as the ruffles. Knead the fondant with tylose powder or with gum paste. Roll out the gum paste/fondant mixture about a 1/8 inch thick. Then use a ribbon cutter to cut strips of fondant. Take a fondant strip and place on a foam pad and use the ball tool to create a ruffled edge. At this point decide where the front of the cake will be and begin adding ruffles to the side of the cake. Place a small amount of shortening on the cake and place the first fondant ruffle at the top of the cake. Ruffle the edges of the next fondant/gum paste strip and place below the first ruffle. As an option, you may use toothpicks to keep the ruffles from sticking to the row above. Keep adding the fondant ruffle below the one above. Every once in awhile use the Dresden tool to adjust each ruffle. If the ruffle doesn’t go all the way around the cake, line up the next ruffle to the first one to hide the seam as best as possible. The next row of ruffles will hide the seams as well. When you get to the bottom of the cake to place the last ruffle, use the Dresden tool to shape it. Final cake all put together.

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How to Make a Macaroni and Cheese Cake

Fri, 24 Jan 2020 14:30:37 +0000

This week I am switching things up a bit. Today I have a tutorial on how to make a macaroni and cheese cake. More specifically a big cup of Kraft macaroni and cheese. I love making cakes that look like food (see barbecue cake and steak cake) and I had so much fun making this cake. The cake itself was quite easy to make and I was able to use edible images. I finally bought myself an edible printer with the edible ink and all the bells and whistles that goes with that. So… I was super excited to use it. I felt like a kid in a candy store. While the cake was fairly easy, I had a few hiccups, I ended up breaking two chocolate cups and finally gave up and used fondant at the last minute. Isn’t it always the simple/easy cakes that give the most problems? The story behind this mac n cheese cake is quite funny actually. Mac and cheese is my son’s favorite and he would eat it for breakfast lunch and dinner. Until I met my coworker whose food groups includes the same thing as my son. Which I found quite hilarious. My coworker brings this big cup of mac and cheese to work for lunch quite often. So… to celebrate, I paid homage by making this macaroni and cheese cake. I have to admit it was so realistic that even though it was sitting on a cake board, it looked like the real thing. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How to make the Macaroni and Cheese Cake To make this cake you only need a few things. Getting the cake to scale is the most challenging part of this process. However, I suggest buying a big Kraft macaroni and cheese container to use if you want to make it to scale. If you are like me, you might have it at home already. But, if you don’t want to go out a purchase one you may carve by hand. I built the cake inside the Kraft macaroni and cheese cup because it was so much easier to do. Plus, I didn’t have to worry about carving. I highly suggest using a circle cutter a tad smaller than the size of the bottom and a large one for the top of the cup. I didn’t have time to look for my circle cutters since I spent so much time messing around with the chocolate base, so I used the cup instead. To get the top and the side labels I used the label from the cup and scanned it into the computer. Then, I printed the labels using my edible printer. For your convenience, I have placed the template for the labels in the free resource library. Materials Cake (I used my chocolate cake recipe) Buttercream (I used the Swiss Meringue buttercream found here) White fondant (you can make your own using this marshmallow fondant recipe) Yellow fondant Kraft macaroni and cheese big cup (optional) Xacto Knife Edible image Lemon yellow gel color Golden yellow gel color Circle cutter set Rolling pin 6-inch cake board Step-by-Step Mac N Cheese Tutorial: Use circle cutters to cut out two small circles of cake and one large circle (you may split this in two). Add ganache or buttercream to the cake and place it into the refrigerator. I frosted mine upside down. Cut out the edible image using a Xacto knife. Then roll out the white fondant and add to the cake. Flip the cake upside down on a 6-inch board and set it to the side. Take a piece of the white fondant and color with the lemon yellow and golden yellow color, Then roll out the yellow fondant and cut a little larger than the top of the cup. Add some shortening to the fondant and place the edible image on top. Adjust as needed but don’t handle too much. Then add to the top of the cake. Place some shortening on the side of the cake and add the side labels. Overlap the first label with the second. Cover with plastic wrap, place in a box and into the refrigerator. As an optional step, place a 6-inch cake board. That’s it easy peasy. Don’t forget to share the love, pin for later. Until next time. Happy Caking.

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How to Make Gingerbread House + Tips and Tricks

Fri, 22 Nov 2019 14:30:41 +0000

A gingerbread house is a perfect way to get in the mood for Christmas (if that is your jam). If it seems like I’m skipping over Thanksgiving, I am. But, if you need to decorate a cake for Thanksgiving, you can find an easy turkey cake tutorial here. I couldn’t resist the gingerbread house kits that I found on sale at JoAnn and definitely did not want to wait until Christmas to decorate it. You see, I am a bit of a Christmas fanatic, so I convinced my son to decorate it with me. Which meant he became the project manager and I did all the heavy lifting. Nevertheless, as I was decorating this thing, I made notes of some tips and tricks that can help you decorate a gingerbread house that stands up well. I am perfectly aware of all the disasters that can occur with decorating a gingerbread house mainly keeping the structure up. I also created mini-tutorials for the windows, fondant wreath (you can find another version here) and Christmas tree. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials needed: Gingerbread house kit Christmas M&M Candy Peppermint candy cane Holly and berries candy Gum Drops Sour punch straws White fondant (see the recipe for Marshmallow fondant) Red fondant Forest green fondant Scissor Xacto Knife or regular knife White candy melts Powdered sugar Wilton light bulbs Tips for Decorating a Gingerbread House My number one tip for making the house stand is to put the base structure together first. Then, add the roof. While the royal icing that came with the kit is great, It doesn’t hold quick enough. Therefore, I suggest using white candy melts, which is my second tip. Add the candy melt to the corners of the house and place it into the refrigerator, then add the roof. The picture shows royal icing but the structure came down right after the roof was added :(. My third tip is to consider adding the door and windows first before putting the house together. This makes it so much easier than trying to level windows on the standing structure. Tip number four, use royal icing for the roof but do not go overboard with the candy or the structure will come crumbling down. We used gum drops for the top of the roof and colored sprinkles along the sides. How to make the Fondant Windows Roll out some white fondant and cut out six rectangles. Use the back of the knife to score a cross on the window. Put to the side and roll out some red fondant. Use the knife to cut really small strips for red fondant. Squeeze a few pieces of fondant together, add water to the white fondant, then add to the top corner. Curve it a bit to make it look like a curtain. Cut some more red fondant strips and add them underneath the top of the curtain. Trim off the excess. This is optional, but you can add holly and berry in the center of the window. Add candy melts to the back of the window and add to the house in the front and the sides. How to make the Door Roll out red fondant and cut a large rectangle. Then roll white fondant for the door. I used the Wilton button mold for the door. Attach the white fondant to the red fondant and add a red berry for the door handle. Cut strips of red fondant and place on top in a circular shape. Use two candy canes to make columns for the side or roll out two red fondant sausages and add white strips of fondant. Add two hollys and a berry to the door. Optional, add the decorative trip to the top of the door. How to make the Fondant Wreath The fondant wreath is very easy, you will need red fondant and some holly and berries. Roll out the red fondant, then use a piping tip to remove the center. Cut around the center to form the base of the wreath. It doesn’t have to be perfect. Add some water to the fondant and begin adding the holly and berries. Add to underneath the roof and the center of the house. How to make the Fondant Christmas Tree Roll out forest green fondant into a sausage. Then taper it at the top and press down to make it look like a tree. Use a scissor and trim all around. Once again it does not have to be perfect, powdered sugar will be added on top. How to make the Walkway Place the gingerbread house on the final board. Add some royal icing to the door area. Then add the M & M candy in whatever pattern you desire. Add some holly to the side. Then add the powdered sugar on the board. Sprinkle on the roof, so that it comes down on the door, wreath and windows. Then sprinkle over the trees. Feel free to add decorations as you see fit. My son made the snowman and you might recognize Santa from my red truck. The candy cane tree needs its own tutorial. Use the extra gumdrops as designs on the front as well. That’s it for the gingerbread house. Are you planning to decorate one for the holidays? Leave a comment below. Stay tuned for more Christmas Cake tutorials. As always happy caking.

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How to Make a Winter Knitted Hat Cake

Fri, 15 Nov 2019 14:30:47 +0000

It is so fitting that I am posting a knitted hat cake this week because it is super cold outside. Yes… I mean temperature below freezing. Unlike this unpredictable weather, the knit hat cake is an easy cake to make and decorate. Plus, no carving necessary. If you are like me, you have a bunch of baking pans and gears that are only used every once in a while. I used the Wilton doll pan because, like doll cakes; however, I never used it (gasp). Instead, I carved the doll cakes I made (gasp). Why… because there’s just something so therapeutic about carving cakes. However, if you are not comfortable doing that, this is a great option. Also, it’s perfect if you’re not great with fondant, the mold does all the hard work. What do you need to make the Knitted Hat Cake? I know sometimes when a cake decorator says a cake is easy to a beginner, they usually get the side-eye. But, you know I wouldn’t steer you wrong, right? The only difficulty here is making enough strings for the pom-pom. I suggest making the cake and buttercream or ganache ahead of time before you get ready to decorate the cake. Can you do this all in one day? Sure, you can. It’s just easier this way. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Materials: Wilton Doll Pan Marvelous mold cable knit simpress silicone mold one 8-inch recipe or one boxed cake mix (2x recipe or box for a taller cake) Serrated knife Offset spatula Flexible cake smoother (I use the ones from Innovative Sugar Works) or acetate. Fondant (I used white, but you can use any color). Clay extruder Fondant smoother (optional) Ganache or buttercream (choose from any of these recipes) Steps for Making the Knit Hat Cake Bake the cake using the Wilton doll pan a day before. Split the cake into three layers. Use toothpicks to make sure you place the layers back in line. Fill each layer with either buttercream or ganache and crumb coat and chill. Add the final coat of buttercream or ganache and place it into the refrigerator. Roll out the fondant and place the silicone mold on top. Press with your hands or use the rolling pin. Turn the mold over and push the edges in so that they can fit together seamlessly. Remove from the mold, then cover with plastic and place in the refrigerator. Add the fondant one piece at a time. Push the seams together so that you cannot see the seam. When you get to the top squish the fondant together and smooth it out. Then cut out a circle and add to the top of the cake. This is where the pom-pom is going to be. Add a strip of fondant around the hat to make the folded brim. In hindsight, I should have made the brim larger, but it was too late to change it. How to make the Pom-Pom This section of the cake takes up the most time, but it is still the best way to get the look. Of course, if you don’t have a clay extruder you can use a ball of fondant and snip it with a knife (which will make your life easier). Place some fondant sausage into the clay extruder and use the piece with multiple holes to make strings. You will need to make a lot of strings. If you do, cover with plastic so that it doesn’t dry out. Cut into small pieces, then squish the bottom together and add to the cake. Add the strings to the outside and then add until the pom-pom is full.

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Delicious Coconut Cake Recipe with Coconut Buttercream

Wed, 13 Nov 2019 00:26:22 +0000

This is the best coconut cake recipe you will ever make. I know that is a big claim to make, but you trust me, right? After four attempts, I finally have a from-scratch version that has a subtle coconut flavor, is delicious and moist. I love this coconut recipe because it reminds me of Island living. Seriously, a freshly chilled “jelly” coconut would do me good right about now. A girl can only wish, right? Considering that we are still getting snow here. I’m over winter, so this cake just reminds me of Spring. Why not wow your guest with this easy coconut cake for any occasion. Growing up we ate bun and cheese for Easter, but I feel that it is ok to break from tradition every once in a while. I have no idea why we have bun and cheese, other than the fact that it’s delicious. This year we are having coconut cake with a little bun and cheese on the side. Yum, yum. Making this coconut cake was a process, but I was so determined to get a great tasting cake, I kept trying and trying. One of the main reasons because this would not only change the coconut cake but my white cake recipe as well. Therefore, I was killing two birds with one stone. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Attempt #1: Replacing milk with coconut milk For this recipe, I used my white cake recipe. Then replaced the milk with coconut milk (I used Goya coconut milk). I did not use coconut cream because coconut cream is much thicker than the regular coconut milk, and I wanted the liquid. Then replaced the vanilla extract with coconut extract. My first thought was, what could possibly go wrong? Well… pull up a chair, are you ready for this? The cake had a great crumb, which I loved, but it was way too dry. My taste tester pointed this out right away. In my best Stepford wife twirl, I walked away, mumbling under my breath; it’s not dry. After all, it’s my delicious white cake recipe. Then, I waited and tasted it again later in the day, still dry. Back to the drawing board. Attempt #2: Increasing the coconut milk and adding coconut simple syrup The second attempt was a little better. I replaced one of the egg whites with one whole egg. Then, I increased the coconut milk and made a coconut simple syrup with shredded coconut and coconut extract. Once the cake was baked, I brushed it with the delicious coconut simple syrup. Simple syrup is one part water with one part sugar. The second coconut cake has you guessed it, still dry… I was so determined to get it right; my white cake recipe stands in the balance. Back to try again… Attempt #3: Replaced the butter with oil As they say, third time is a charm. For the third attempt, I kept the egg whites and replaced the butter with oil. Boy, what a difference did it make? By adding the oil, I was able to make everything in one bowl (you know I love my one-bowl recipes). The coconut cake was moist with a delicate tender crumb. This time I added another tester to see if what I was tasting was not just in my head. It was a winner… The coconut flavor was very subtle, but you could taste it. However, I wanted to go a bit further to make it even moister. Why would I keep going? Good question… However, I went back to the kitchen again. At this point, I had no more twirl and was more like a borderline obsessed recipe scientist. Attempt 4#: Replaced the egg whites with whole eggs Finally, my last attempt. This time around, I kept everything else the same but replaced the egg whites with whole eggs. I loved this version of the coconut cake. It was moister than the last three and perfect. So, I happily paired it with a coconut Italian Meringue Buttercream and decorated it with unsweetened coconut flakes. OMG, it was by far the most delicious coconut cake I have ever had. I am doing a happy dance and thinking about having another slice. You have to try it for yourself. I assure you it so good. Cue the music, Bob Marley “One Love” while you enjoy a slice. Items Needed to Make the Coconut Cake Two 8-inch cake pans A cake board Small tapered spatula Large Offset spatula coconut flakes (colored to match your icing) One recipe Coconut Cake One recipe Coconut Italian Meringue Buttercream Originally published March 2018. This delicious coconut cake with coconut Italian Meringue buttercream is the perfect recipe for any party. It is moist and full of coconut flavor. Let us know if you have tried this recipe. As always pin for later and tag us on Instagram using #wowisthatreallyedible. As always, happy caking. Have you seen these Posts: 20 tips for cakes which includes recipe substitution 10 Tools every Cake Decorator should have Ultimate Buttercream Guide

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Cake Mix vs From Scratch: How to make box cake taste like it’s homemade

Fri, 08 Nov 2019 14:30:58 +0000

Today I am throwing in my spatula into this age-old debate of box cake versus from-scratch cake. Before we begin, I would like to say there is nothing wrong with using a box cake. I know some will debate this to the end of time, but I think it is a matter of preference. Many people use a cake mix for convenience, and some genuinely love the taste. But, the number one reason I believe people like box cake is because it is easy to make. The only problem? How do you make it taste homemade? More specifically, how do you mask the processed taste of a box cake? Today, I am going to share a few tips to box cake taste homemade. Pros and Cons of Using a Cake Mix vs. a Scratch Cake When it comes to using a cake mix, there is no secret it is moist. They are also created to produce the same results every time. This brings me to a con, the ingredients. The cake mix contains lots of preservatives. Of course, some ingredients you might not have seen or heard. The chemicals used to preserve the cake are responsible for the after taste. Which is not noticeable to some, especially those who are used to a box mix. Another con of cake mix is that it is so moist it is not sturdy enough for carving. With that said, if it is cold, you can handle it better. But, cake mixes can be doctored up to be sturdy and to taste better. In my humble opinion, scratch cakes win in taste every time. When placed side-by-side, you will notice the difference in taste right away. However, from scratch, cakes do not produce the same results over and over again as the cake mixes do. The altitude and measurement affect the outcome of a scratch cake. Another thing that makes scratch cake great is the fact that you know what is inside, and it can be customized to any dietary restrictions. I once had a request for a soy-free cake, which is quite tricky because soy is in everything. However, you definitely could not make this from a box. A con of scratch cake and the most complaint is that it is dry. This is mostly about the butter-based versions, while it tastes great (everything tastes better with butter) can get dry unless simple syrup is added. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. How do you make a box cake taste homemade? Of course, I couldn’t write on this subject, if I didn’t use a cake mix too. Take some time to process that… I use plain cake mixes and doctored versions for my cake projects. I used a doctored mix to make this firecracker cake. The brand that I prefer to use is Duncan Hines. Around this time of year, the supermarket here usually has them on sale for $.88, that’s when I grab a bunch. Do not feel that you are less than a baker if you use a cake mix; it is a matter of preference. Do what makes you happy, if it’s not broken don’t fix it. If your family or customers like your scratch cake, use them and if they like box cake mix, use them. There are about five ways to make a box cake taste homemade: Substitute the water with milk Replace some butter with the oil Use real vanilla extract Add espresso powder to the chocolate cake and; Add an extra egg or egg yolk Substitute water with milk One of the first things I usually do when making a box cake is to substitute the water with milk. The milk adds structure and helps moisten the cake. I believe it makes the cake taste better. Typically I use whole milk or buttermilk, but you can use soy. You can also substitute half of the milk with sour cream once again, keeping the cake moist, adds some creaminess, and gives a fine crumb. Replace some of the oil with butter Ok, so one the main reason people like box mix is because of the moistness which you get from using oil. By replacing some of the oil with butter, you maintain the moistness, but you get the delicious flavor from the butter. Plus, nothing is more delicious than butter. Use real extracts such as vanilla extract Another way to bump up the flavor in a cake mix is to add real vanilla extract. I know it’s expensive, but vanilla bumps up the flavor. It is a great way to mask the other competing flavors (cough… preservative). For a lemon cake, use lemon zest and some lemon juice or lemon extract. Use strawberry extract for strawberry cake. Make chocolate cake taste better To make a chocolate cake mix better to add espresso powder and of course, vanilla extract. Warm the milk in the microwave or on a stovetop and mix in the espresso powder. Add an extra egg or yolk Adding an extra egg gives the cake more body/structure. While egg yolks will make the cake richer in flavor. If you are making a white cake, add extra egg whites instead but, be careful here because it might dry out the cake. Bonus: Additional ways to make Cake Mix taste Homemade: How to make a carrot cake taste homemade To make carrot cake better, add 1 1/4 cups cooked carrots, 1/2 cup shredded coconut, 2 ounces crushed pineapple, one teaspoon vanilla, and 1/2 cup chopped walnut. You may add a teaspoon of cinnamon, but that is optional. Doctored Cake Mix for Carving Cake mix on is own is not great for carving cakes. Carved cakes need to be sturdy with a more pound cake texture. Therefore, the mix needs some doctoring, use the suggestions above that and add a package of pudding see recipe below. Recipe Ingredients: One box cake mix with no pudding added (I use Duncan Hines) One instant package of pudding (any flavor) 4 eggs 1 cup milk 1/2 cup oil (or 1/4 cup melted butter + 1/4 cup oil) I hope you found this post helpful. Don’t ever feel less than because you choose to use a box mix, just doctor it up. What is your favorite box mix or from scratch? Please comment below. Don’t forget to share the love, as always happy caking.

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