Closer to Revealing the …
Debi is amazing! We love that she puts her own spin on everything! As we get closer to her cake reveal, we see her personality in all of the finishing touches!
See her tutorial below!
I am having so much fun playing with my eBosser and my embossing folders and thin metal dies cutting
Photofrost Icing Sheets! I am really learning a bit about this great product. It embosses very easy and cuts wonderfully. I also have used some Wilton cake decorating markers with it. I used my bulb driven airbrush to “color” the petals of my flowers. It is so easy.
Photofrost Icing Sheets! I am really learning a bit about this great product. It embosses very easy and cuts wonderfully. I also have used some Wilton cake decorating markers with it. I used my bulb driven airbrush to “color” the petals of my flowers. It is so easy.
I cut some shapes to make stencils to use for painting. I place back in container as soon as I can so that my pieces don’t dry out.
I decided to cut the pieces apart and then mix the colored pieces back together.
You can see how crisp the embossing is. I love all of this so much. It has been a true learning experience. I have used waxed paper and made sure that all of the tools I used are cleaned very well as this is food. I also have used wax paper and freezer paper to put my items through my machine so that all remains safe to eat.
I am also icing my cake and getting ready to put all together for you in our last week of this fun challenge. I have a great Butter Cream Frosting recipe. This is for the cake before the decorations are added. I always use this for my “canvas” for my cakes. I will share it with you!
Butter-Cream Frosting
(for frosting only, not good for piping or making decorations)
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (not whipped)
1 tsp. vanilla or any flavor of your choice
4 cups sifted confectioners’ sugar (approx. one pound)
4 tbsps. of milk (more or less as needed) add one tbsp. at a time
Note: it is very important and necessary to sift the confectioners’ sugar also, when using butter or margarine in frosting do not melt it, use it in its solid form.
Cream butter and shortening with an electric mixer. Add flavoring. Gradually add sugar one cup at a time alternating with milk. Keep mixer on low or medium speed.
Take a regular or angled spatula and smooth over the surface of the cake. Being careful not to pull crumbs over the surface of the cake. I like to make my surface very smooth and the edges crisp. This frosting is very tasty too. I hope you enjoy it so simple to make. Heck I make it instead of opening a can of frosting.
Just wait till you see what is in store for you next week,
Best,
Debi
Thank you Debi!
See more of Debi's projects and tutorials on her personal blog here:
Are you getting excited to see the finished cakes?!!?! Tune in all next week for the reveal!
whooo hooo Great Job Debi!
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