Anything & Everything

Americans love sports. Use this love of sports as part of your designs to produce desserts that are perfect for just about any big day or event. Offer sports designs that correspond to the season, or throughout slower months, create excitement and promote sales by highlighting a sports activities theme. Cupcakes, cakes and cookies may be decorated to draw attention to the creativity in the decorating department and to achieve sales. Cake Decorating Supply stores offer a sizable selection of plastic and edible decorations to further enhance your creations. Listed here are some ideas that may assist you to to get extra sales.

Ball cake options
A rounded cake is perfect for sports fans, and it can be customized into almost any sort of ball by simply changing the icing color and details. Sculpt the ball cake using 5-in. rounds, although any size will work depending on how many servings of cake are needed for the event. Sandwich two layers of cake along with icing. Trim the fringe of the top layer, and place the trimmings on the top middle of your cake, securing them with icing. Use a quick icer to apply icing over the cake, and smooth it. An acetate cake band works nicely to obtain an excellent finish. Now you are able to create any type of round ball for which you want.

For the golf ball, leave the cake white, and use the back of a spoon to create the dimples. Then, use tip No. 233 to pipe green grass round the base of the cake, and add real golf tees for effect. If you are looking to make a baseball, again leave the cake white. Add the stitching using writing tip No. 4 and black gel. Pipe green grass at the base using tip No. 233. Then, place plastic bats and gloves over the grass to end the design. Create a tennis ball by airbrushing the base-iced cake lime green. Drag a small spatula across the outer edges of the cake to scrape away some of the icing, leaving white seams. To get a basketball, airbrush the base-iced cake orange. Pipe black lines using black gel and tip No. 4.

A variety of other sports could be represented on your decorated cakes which will appeal to your customers. Have samples of the designs on display or provide a book of photos. Alter and/or add to the designs frequently to hold customers interested and returning for the newest designs. Many bakers can make up fake cakes and display them in the window. You can ice the cake with royal icing, and put an edible decoration on the top, such as an Print Ons.

We have access to plenty of cake decorating ideas and designs. Rolled Fondant is not getting used for just wedding cakes anymore. Fondant is getting used on everyday cakes as well. For further information on sports cakes please visit our cake decorating supplies internet site.

There was a time when only professional bakeries could have the funds for the machinery to create Edible Image. Now even cake decorating hobbyists can print edible images in the home using their own computer and their own printer with the only expense being the edible ink and edible paper. Here you’ll learn how to create your own edible images including ways to set up, use and maintain your own edible imaging system.

Edible images aren’t only for photo cakes. You’ll find new and inventive uses for edible images with every cake you make. Allow me to share some creative ways edible images can be utilized:

Print an outline or coloring book page onto frosting sheets and apply it to a frosted cake. Fill in the design with buttercream. The frosting sheet will dissipate and only you’ll know you used an outline. Frosting sheets make cut-out cakes swift and trouble-free. Print your edible image to the shape and size you would like your cake. Cut out the edible image and then remove it from the plastic backing. Carefully place the edible image in a zip-loc bag until ready to use. Using the plastic backing as a stencil, attach it to a sheet cake using toothpicks. Cut round the pattern with a razor-sharp, notched knife. Frost your cake or cover it with Rolled Fondant. Apply the edible image at the top.

Do you like making 3D desserts? You can create buildings and houses, baby blocks and present cakes or even a dart board without ever having to pick up a piping bag just by covering the tops and sides of a cake with edible images. Use frosting sheets to make activity cakes. Activity cakes are cakes that are topped with an edible image of an activity table such as a maze, dot-to-dot or color by number. Kids enjoy finishing these fun cakes with tubes of colored frosting. Experiment using your edible images. Try using them with gelatin, pies, cheesecakes, cookies, gingerbread houses or hard candy.

You’re only limited by your imagination. If you can print it, it can become an edible image. Tips:
1.Top up your edible ink cartridges.
2.Always print test and practice pages on regular paper.
3.Purchase your printer first after which your supplies rather than buying them together as a kit or package.
4.Use a search engine to locate in-stock printers at the best prices.
5.Shop online auction sites like eBay for your new printer.
6.Find free printable, frames, fonts and image editing software on the web.
7. Airbrush cleaning fluid is not just good for removing clogs from your print head, it’s also a good cleanser in the event you get edible inks on your hands or counter tops.
8. Going through trouble aligning your shaped frosting sheets? Use 7.5×10 ones instead and cut the shapes out. The leftover pieces should be considered to color, stamp, paint or airbrush on using edible inks.
9.. Refill bottles leaking? Wrap the threads of the bottle with plumbers tape.
10. Ruined a printed frosting sheet? Don’t throw it out. If feasible, put it aside for a mosaic or to cut colored pieces from it for future use.

For additional information on frosting sheets please visit our Cake Decorating Supply website.

The size of this cake: 10″ two-layer, 8″ three-layer and 6″ two-layer tapering tiers
Skill Level: Moderate

Get crafty with Designer Prints™! This precious birdhouse is great for a wedding, shower, or birthday!

1. At least two days ahead, prepare the bird and the birdhouse. First, find a birdhouse pattern via the internet or devise one by yourself, then produce a paper pattern of it. Roll out some white fondant and using your paper prototype, determine how large a surface will need to be covered in Designer Prints™; this will help avoid unnecessary waste of both fondant and Designer Prints™. When you determine just how much of each pattern you may need for your front, back, and two roof panels, cut these fondant pieces slightly bigger than you will need using Ribbon Insertion Tool with a pointed blade or an X-acto type knife.

2. After cutting out these panels, to some extent moisten them using fine mist of water, being careful and avoid puddles. Fasten the striped pattern from the Pinkalicious Designer Prints™ (Item 43815) to the front and back panels, and the brown polka dot pattern to the roof panels. Tip: you will need to trim the top and bottom edges of the Designer Prints™ so that you’ll be able to cleanly line them up top to bottom-these panels will be taller than the Designer Prints™ strips format.

3. While the designer prints are attached, use your paper designs to cut more precise panels. Remember to cut a larger hole in the front panel for your door, and a small one below it to attach a bird rest if preferred.

4. To make the bird, follow the steps above, using a paper pattern of a bird instead of a birdhouse, and using the white polka dot pattern from the Pinkalicious Designer Prints™ set.

5. Let all pieces dry.

6. When the birdhouse panels are dried out, glue them together in stages with white royal icing. Let dry.

7. Mix a good amount of rose pink icing by mixing a small amount of Lucks Red Airbrush Color (Item 10166) in a white icing base. Assemble and ice the cake with rose pink icing.

8. Using a no. 8 plain round tube (Item 12756) and rose pink icing, pipe a beaded border across the base of each tier.

9. With chocolate or fudge icing, or with brown icing mixed with Oasis Buckeye Brown Liqua-Gel Color, pipe a group of stylized branches using no.5 plain round tube.

10. Roll out a few extra thin fondant and apply half a strip of the brown polka dot Pinkalicious strip with a light mist of water. Cut out 25-30 petals and leaves either by hand or with specialty cutters. Attach to cake around branches.

11. Attach bird and birdhouse to cake using a dash of icing.

Decorating idea by Lucks Food Decorating Company

For added cake decorations ideas please visit our internet storehouse.

The Single Plate Separator System or SPS is mostly a system to stack and/or divide various varieties of cakes. Previous to the invention of the SPS, nearly all bakers would use the double plate system, with dowel rods inserted into the cake for extra support. The SPS uses just one plate as the columns are pushed through the cake which consequently acts as the foundation. This eliminates one plate and 4 dowel rods. The technique saves the baker approximately 40% of the price of a double plate system. Many in the home bakers are using the SPS, and are very pleased with its ease of use.

Currently, there are 3 major manufacturers of the Single Plate System, Coast, Bakery Crafts, and Wilton. All three of these systems are sold through distributors, that sell cake decorations. The Bakery Crafts’ components are the most widely sold by master cake decoration distributors on the East Coast. The Bakery Craft Company has plates in various sizes and shapes. The sizes reach from 6″ to 18″. The shapes are as follows: Round Plates, Heart Shaped Plates, and Square Plates. Round frosted plates are popular for that crystal look.

The benefits of this technique are: Easy to set-up and planned for one time use. There are no more worries about returns. It assures ease and accurateness in centering and supporting tiers and it eliminates all those plastic pegs and wooden dowels. The plates attach easily and firmly to the columns. The plates can be used for tiered or stacked cakes.

Let’s use a moment and chat about the various components of the SPS.
All Multi-Piece Columns consist of a 5″ Grecian scored section, collar and two 2″ extension pieces. The overall lengths among the columns are 9″. The Original Scored Columns encompass a 9″ column plus a collar. A utility saw is sold independently for column sizing. Plates and columns: Center and press your cake board on the plate so that the nib makes a marking hole in the center of the cake board. This ensures accurate and quick centering at the time of set-up. Cake boards are very much recommended to prevent sweating. You mustn’t decorate the cake directly on the plate.

Assembling the tiers is straightforward to perform if you follow these directions. Mark each layer by lightly pressing a plate without legs onto the cake top. Next, put in the legs into each plate using a slight twist, securing legs firmly to the plate. Push round collars against each column therefore the flat side will rest on the cake top. Gently insert assembled tier (plate with legs and collars) into the cake. Legs should rest on the bottom plate securely. Carefully slide column collars down to rest on the cake to cover the holes.

With any luck we have done our job and explained how the Single Plate Separator System works for the cake decorator. For more information visit our Cake Decorating online store.

Baseball, is a favorite springtime activity, and this baseball diamond cake will be a home run with everyone. Base ice a round cake with white icing. On the top of the cake, airbrush tan base lines. Airbrush the rest of the cake top green. Outline the base lines with white icing using a cut paper tube. With white icing, pipe square bases, and level them. Use black icing and a pastry bag to draw the bases.

Produce a baseball cap by trimming a cupcake and putting it on the cake. Ice the cupcake with white icing, and pipe the seams using black icing and a cut paper tube. Pipe a red brim for the cap, and smooth it with a damp spatula. Place a sugar mitt and baseball on the top of the cake. Pipe tufts of grass all-around the baseball field using tip No. 233. Put in a brown bat to the top of the cake and white, crossed bats all along the sides of the cake using tip No. 6. Pipe top and bottom borders with a white icing and tip No. 8.

Spring time is also commencement time, which is a major cake decorating occasion. This book sketch works well for any graduate. Cut a quarter sheet cake in half and stack it, so it looks like a closed book. A half sheet cake also works if your customers need more servings. Ice one long side and the two short sides of the cake with white icing. Use an icing comb on these sides to make it look like the pages of a book. Airbrush the combed icing gold. Ice the remaining side and top of the cake in the requested color. Utilize tip No. 8 and icing to pipe on the edges of the top cover and bottom border of the cake. Use the same tip and icing to pipe the particulars on the book’s cover. Place a Lucks Edible sugar diploma and cap on the center of the cake. Use a pastry bag to pipe the an correct message and overpipe the particulars on the book.

Another decorated cake celebration in the spring is Mother’s Day. Try out this plan. Taper the top two corners of a quarter sheet cake to create the shoulders of the blouse. Base ice the cake with white icing and airbrush it pink, or use pink icing to base ice the cake. Make the neckline of the shirt using Oasis Rolled Fondant or gumpaste. Cover up the collar with a flowered Lucks Edible Images design. Place it at the top midpoint of the cake. Utilize the same edible design blueprint to create the placket and cuffs of the blouse. Use a cut paper tube to decorate the edges of the neckline and placket with white icing. Rest small white candies down the center of the placket to create the buttons of the blouse. Outline the sleeves and add a bottom edge using white icing and star tip No. 16.

Spring time is a wonderful time to try new cake designs and to renew your cake ideas. Integrate a few of these designs into your standard spring line up. We are happy to assist you, so please feel free to visit our Oasis Cake Decorations Supply website for more details.

Lucks Edible Image® Designer Prints™ assist you to construct high-end cake designs with nominal work along with maximum results. Simple-to-use Designer Prints™ are available in edible strips that are 2 1/4″ wide by 10″ long or 3 1/2″ by 10″ long. The decorations are already printed with edible food colors that keep color clarity and resist color bleeding, even on high humidity purposes. The designs on the strips match up from one strip to the next, so a decorator can use the prints on both small and large size cakes. Designer Prints™ cut with ease and look fabulous on buttercream, fondant, chocolate and fudge. Designer Prints™ sheets are 8 1/8″ by 10 1/8″ and can be used to cover any dimension or shape cake. They can be found at cake and candy supply stores.

Designing Plans with Chocolate

Idea 1: To create a chocolate box with the Designer Prints™ for chocolate, lay the image face down and pour a thin layer of tempered chocolate or couveture over the print. When it is ready, flip it over carefully. Trim the pieces you want, and assemble the box. Use a sharp warm knife to make clean cuts.

Idea 2: To create pretty chocolate pieces, lay the Designer Prints™ face down. Pour a thin layer of tempered chocolate or couveture over the strip, when the chocolate is set, carefully cut into triangles, squares or whatever shape you want. Use a pointy warm knife to make clean cuts.

Idea 3: Use chocolate fondant and apply a strip of Designer Prints™ for chocolate, using a very thin layer of moisture to stick the image. That has a sharp knife, cut into long thin strips and wrap around a straw. Slide them off and you’ve got decorative chocolate curls.

Idea 4: Try Designer Prints™ for chocolate with a green icing, and you will have a very handsome cake for all those customers who ask for “something masculine”. Note the color of Designer Prints™ for chocolate will shift slightly with all the green icing, but it is a pleasing effect. It would look outstanding on a chocolate mint cake.

If the Edible Image® Designer Prints™ decoration is brittle and cracking this is what you need to due. Your image may have been stored in conditions that are too dry, or the resalable bag wasn’t completely closed. Make certain to always reclose the original bag.

Contact with low humidity may cause Lucks Edible Image® decorations to become too dry and brittle, thus cracking or breaking upon peeling from the backing sheet. If you experience difficulties because of low humidity, try the next idea:

1. If achievable, reposition the image you are ready to use to a more humid surroundings. Keep the remaining images sealed in the original silver bag. A transportable humidifier can solve the problem of low humidity inside a room.

2. Place the bag containing the Edible Image® decoration(s) in a proof box, open the bag after which you can reclose it.

3. Open the bag of Edible Image® decorations near a faucet of hot running water, permitting steam to go into the bag without getting any water into the bag, reseal the bag.

4. Rest the Edible Image® decoration you are ready to use in an airtight plastic container which has a warm damp cloth. Make sure the damp cloth doesn’t touch the image. Store the remaining images sealed in the original silver bag.

Additional details regarding Edible Image® can be found at our cake decorating supplies website.

A word of advice before designing your cake. Make sure that the characters you are using to decorate the cake are licensed for usage on cakes and permitted to come in contact with food. If not, there is potential for food contamination. Only buy your products from approved businesses that sell cake and candy making supplies.

Who is Scooby Doo? He is one of the few timeless properties to maintain a consistent, strong retail presence for years. Scooby is a character both boys and girls adore, he is silly, funny, cool and is the best dog at mystery solving. He is on a cartoon with consistent air time and top ratings across the earth. Scooby Doo can be watched on average 3 times per day, 7 days per week and on-air in 16 countries. Scooby’s DVDs have sold over 50 million copies. His principal core customers are boys and girls from 3 to 8.

Scooby cakes can be decorated with many different themes. The Edible Image® Decoration features Scooby bursting through a paper banner designed with streamers all around it. Edible Image® is a decal like edible material that can be placed directly onto the cake. The Edible Image® melts into the cake. Another Edible Image® cake design has Scooby smiling with a smirk that shows his teeth, and his big paw print in the backdrop.

Cake Kits are cake decorating kits premade with all of the characters of that particular kit included. This way you do not have to purchase all of the components separately. The Scooby Doo & Shaggy with Mystery Machine Cake Kit is the most well-liked Scooby item sold. Shaggy is holding Scooby who has obviously jumped into his arms. The Mystery Machine van is in the backdrop. The same design can be used for cupcakes that are all put together. You’ll need 24 cupcakes to achieve this.

Pop Tops® are smooth plastic formed designs used to decorate cakes. The new Scooby Doo 4 Pc Pop Tops® set includes a 3 ½” full body whimsical pose of Scooby and three gift packages that would be placed all-around the cake. The other Pop Top® is a somewhat large 5 ½” view of Scooby commencing with the neck up. The Scooby Doo Candle which is 2 ½” tall can also be used to decorate your cake.

The remaining items that a cake decorator would use to finish the sweets for this party would be either cupcake picks or rings. There are a number of food safe cupcake picks and rings that are offered. They are all about 1 ¾” in dimension. The most up-to-date pick that I’ve seen is called a “spinner pick”. The pick itself at 3″ round is larger than standard picks, this is to permit the inside picture segment, room to twirl.

For further information on Scooby Doo cake decorating and or other Cake Decorating Supplies please contact us for more assistance.

It’s all actually a matter of taste but what I’m concerned about is the general public’s willingness to accept inadequate quality cake icing. First off let me explain the various types of cake icing.

Real buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn’t leave butter or cream out in the open. The rule of thumb is under two hours maximum in a non-refrigerated area. Buttercream icing can be prepared or purchased premade. Here are the pros: It tastes great, it can hold vivid colors that couldn’t be achieved with a non-dairy whipped topping, and you can make better use of it when cake decorating. The disadvantage is that it has to be refrigerated, and it tends to harden up faster than you can ice your cake, so practice matters here.

Non-Dairy whipped topping and real whipping cream. These two icings are probably the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will mainly use this type of icing. Whipped cream alone is not a good idea because it is expensive and will not hold the icing color readily. In order to get the flavor of real whipping cream and also have stability, the bakers of these days will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be used alone. It can be bought as a solid liquid that needs to be thawed and whipped. It is also available frozen pre-whipped but still needs to be thawed before to use.

Piping Gel is a great item that is used to sketch onto the icing. It comes in all colors and has the texture of a thinned out jelly. It can be found at all cake decorating supply stores. Many bakers and ice cream makers will use piping gel to draw a design or write an inscription. I’ve seen a few ice cream makers use soft serve vanilla as an icing on top of their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.

The last type of icing that can be used on cakes is becoming very much in style. I attribute this popularity to the various baking shows on TV and magazine articles about Rolled Fondant. The look is gorgeous, but the taste is not accepted in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also explain it as a clay like substance. It is not good to use Rolled Fondant on ice cream cakes. My advice is to lightly coat your cake with buttercream first and then set the Rolled Fondant onto that. This way the taste will be acceptable.

For more details on a variety of cake icings or cake decorating supplies please contact us.

It seems as though the same questions about Edible Images® are asked over and over again. First off, for those of you who have no clue of what an Edible Image® is, I will explain. An Edible Image is a product used in the bakery and ice cream cake industry. It is a starched based edible item that has a decoration on it, similar to a decal. The image is peeled off a backing strip and placed on the cake. The image melds into the icing consequently adding beauty to cake, while also saving the cake decorator time. There are hundreds of diverse picture designs available. The Edible Image® can be located at stores that sell cake and candy supplies. I have divided the Commonly Asked Questions list into 2 parts. Here is part one.

How should I store Edible Image® decorations?
Store Edible Image® decorations in the original bag in a cool, dry location. Always make sure that reclosable bags are completely sealed.
My Edible Image® decoration is brittle and cracking; what can I do?
Your image(s) could have been stored in conditions that are too dry, or the reclosable bag was not completely closed. Be certain to always reclose the original bag. Contact to low humidity may cause Edible Image® decorations to turn out to be too dry and brittle, thus cracking or breaking upon coming off from the backing sheet. If you experience difficulties due to low humidity, try the following:

If possible, move the image you are ready to use to a more humid location. Keep the remaining images sealed in the original silver bag. A moveable humidifier can solve the problem of low humidity in a room. Put the bag containing the Edible Image® decoration(s) in a proof box, open the bag and then reclose it.

Open the bag of Edible Image® decorations near a faucet of hot running water, letting steam to enter the bag without getting any water into the bag, reclose the bag. Put the Edible Image® decoration you are ready to use in an airtight plastic container with a warm moist cloth. Make sure the damp cloth does not come into contact with the image. Keep the remaining images preserved in the original silver bag.

My Edible Image® decoration is moist and difficult to remove from the backing sheet; what can I do?
Situate the backing sheet on a table edge (with the image facing up) and reel the backing sheet over the pointed edge of the table. This technique will help to pop the image off the backing page. If this doesn’t work, the humidity is too high.

Exposure to high humidity may possibly cause Edible Image® decorations to attract moisture and stick to the backing sheet making them difficult to peel. If you experience difficulties due to high humidity, try the steps:
If viable, move the image you are ready to use to a drier environment. Keep the left over images sealed in the original silver bag. An air-conditioned space will usually be dry enough to condition the image so that it can be peeled.

A Dry Box may be utilized in areas of high humidity to help dry Edible Image® decorations so that they can be easily peeled from the backing paper. The Dry Box is a large plastic airtight container with little food-grade desiccant packets placed inside to lessen the humidity of the air inside the container. Place the Edible Image® decoration in a freezer for a 30 to 90 seconds, following which the image will typically peel easily from the backing sheet.

If you have an interest in finding Edible Image Cake Decorating Supplies or Cake Decorating supplies pay a visit to our website to receive our help|assistance!

To produce the quilted stitching over the hand-bag, you’ll need a ruler, a right angle plastic triangle plus a punching wheel. On the top end on the cake, lay the ruler slantwise from one corner to the opposite one. Run the punching wheel across the ruler, creating dots in the fondant. Reposition the ruler so it aligns with the streak you just created, and run the punching wheel along the ruler again. Duplicate this on each side of the initial line till you reach the edge of the cake. This creates lines that are a similar width apart. Run the punching wheel along each line again, therefore the fondant pops up a tad. After that, create lines going the alternative way using the exact same procedure. The tools which have been mentioned in this article can be ordered at stores that sell Rolled Fondant.

To create the stitching effect on the sides of the cake, line up the triangle’s angled edge while using ends of the lines on the top of the cake. Roll the punching wheel along the fringe of the triangle to create the stitching on the sides. Place the hand-bag at the bottom on your square cake, and connect it with royal icing. Divide a 61/2- by 61/2-in. square piece of black rolled fondant for the purse flap. Attach the flap towards the top of the purse with buttercream. After placing the flap, use the ruler, triangle and punching wheel to bring about the stitching effect. Then, affix the hand-bag flap permanently with water.

Roll a skinny rope of black rolled fondant to trim the purse flap and bottom edges of the hand-bag. On the sides of the hand-bag, use a 3/4-in. round cutter to cut holes for the strap. Rest both gold rings around the holes. Prior to placing the rings on the cake, make sure that all the excess gold is cleaned off, so it will not fall onto the cake. Roll out a thick rolled fondant rope, and twist it. Place the ends of the rope inside holes on the edges of the hand-bag, and arrange the rope to look like a purse strap. Place the gold clasp/logo over the flap of the purse using buttercream. Pipe a simple white shell border around the underside edge of the square cake with tip No. 7. Use numerous different sizes of round cutters to cut polka dots from vivid pink and black rolled fondant. Place the polka dots on the cake. These items can be made from edible paper as well.

Rolled Fondant cakes are becoming really popular and lucrative for the baker. They have almost taken the place of the more traditional high end buttercream pound cakes. For added information and cake decorating ideas please pay a visit to our internet website.