Friday, December 16, 2016

Fun holly cookies Christmas tutorial



Stamp out and bake holly cookies using the cutter from this set using your favourite non-spread sugar cookie recipe.
Cut out using the same cookie cutter a thin green holly shape from fondant icing. Glue to the cookie by brushing the cookie lightly with edible glue or a sugar syrup. Sugar syrup can be made by microwaving/cooking equal quantities of sugar and water together until melted.
Mark the veins on the leaves as shown using a flute and vein tool  


Using the end of a piping tip 1A or similar  cut three berries to fit. Or you can pipe berries using red royal icing. Make some royal icing to your own recipe or by beating 1 size 6 egg white and approx. 1-1.25 cups of icing sugar together. I beat the egg white until foamy then add the icing sugar in two lots. This used about 1 cup but if you wish to have a stiffer mix to hold piped ruffled shapes you will need to add a little more.
Leave finished cookies as is or arrange in a wreath on a large plate approx. 50-60 cm in diameter. If arranging in a wreath place holly berries after cookies have been arranged. I have glued cookies lightly with small dots of royal icing to hold them in place on both the plate and laying them on each other.
Further decorate with a ribbon bow or a handcut cookie bow. Also add cookie ornaments if required.

Tutorial - Cute Gingerbread Cupcake toppers for Christmas


Today we have the final installment of Christmas cupcake toppers - the gingerbread man. From Lisa at the Whole Cake and Caboodle.


Roll stiffened fondant (with tylo) or gumpaste  out to a depth of around 4-5 mm thick. Overlay with a piece of gladwrap and stamp out required amount of heads using an approx. 4-5 cm round cutter. The gladwrap softens and rounds the edges. You don’t need to do this, its just a nice effect.


Mark mouth low on the face using the end of a scallop/arc/similar tool  and dot the ends of the smiles with a pointed tool to accentuate them.


Dust a circle on the cheeks using a small amount of Rainbow Dust Rose (or pearl blush pink for a lustre effect)


Dot eyes in the centre of the face using some black gel-paste and a toothpick. The toothpick dipped into the gel-paste then poked gently into the face gives even and controlled dots. (see earlier snowman tutorial for picture) Make some royal icing to your own recipe or by beating 1 size 6 egg white and approx. 1-1.25 cups of icing sugar together. I beat the egg white until foamy then add the icing sugar in two lots. This used about 1 cup but if you wish to have a stiffer mix to hold piped ruffled shapes you will need to add a little more. Pipe squiggly lines as shown - I have used a disposable bag with a tiny hole cut at the end. Cut some holly using the smaller of the threeleaf holly ejector plunger cutter set and glue to the face.


Indent the holly with a ball tool or the end of a paintbrush/whatever is handy, this is to help stop the berries rolling off the leaves when it comes to placing them Put a small amount of edible glue in the indent  and drop in a few red non-pareils between pinched fingers. Alternatively roll small balls of fondant for berries and place instead of the sprinkles. Another option is to pipe small red royal icing balls and in this case you don’t need to indent the leaf. If you have placed too many sprinkles use a dry brush to flick off excess or push into better positions.

NOTE : You can use normal fondant for all but fondant stiffened with tylo will make your work so much easier as it will easily keep its shape while working and dry quickly. You need to use enough tylo to get a bluetack feel to the icing.

Tuesday, December 13, 2016

2017 cake classes at Kiwicakes





June/July 2017, we have the pleasure of hosting Kevin Martin at Kiwicakes, as part of his Kiwi Road Trip. What better place for him to stop than Kiwicakes. Please note the following four classes are held at Kiwicakes but are booked online with the tutor at https://v1.bookwhen.com/45sfe

Christmas drip cake from Kiwicakes


Recently I received a gift of a lovely Kiwicakes Christmas topper from the uber talented Stacey at Design@409 Which of course meant I needed to make a cake for it right away.
I settled on this drip cake design, which uses the Kiwicakes Christmas sprinkle medley  The cake is covered in white Bakels truffle, to which I added Rainbow Dust whitener to make it truly white. The drip is Bakels Chocolate Truffle, which is super easy to apply to a chilled cake




I used Rainbow Dust metallic paints to colour my macarons. I used mine in my airbrush, if you don't have one of these, you can paint or sponge on the colours. There's 22 shades of paint in the range. This was such a fun cake to make.

Wednesday, December 7, 2016

Friendly reindeer Christmas fondant icing tutorial


Continuing on with our cool fondant cookie tutorials, brought to you by the lovely Lisa from the Whole Cake and Caboodle here in Whangarei. Today's tutorial is the friendly reindeer


Roll stiffened fondant with tylo or gumpaste  out to a depth of around 4-5 mm thick. Overlay with a piece of gladwrap and stamp out required amount of heads using the reindeer head from the Wilton set of mini Christmas cookie cutters The gladwrap softens and rounds the edges. You don’t need to do this, its just a nice effect. The glad wrap will more than likely distort the antlers but they are to be removed. Using the end of the cutter  as shown remove the antlers and soften cuts if needed.


Using a medium snowflake plunger cutter  cut out some black snowflakes and cut in the positions shown into three pieces each snowflake. You don’t need to emboss the detail on the snowflakes. Glue to the back of the reindeer head as shown.


Using a knife press down in the position shown to accentuate mouth/jaw


Using the knife tip mark ears as shown and mark mouth on the jaw using the end of a scallop/arc/similar tool 


Glue a rolled ball of red for his nose quite low on his face near his jaw (approx. pea sized) . I have slightly squashed mine into a oval shape which isn’t essential – just my preference. Dust cheeks right at their edges using a small amount of Rainbow dust rose (or pearl blush pink for a lustre effect) 


Dot eyes using some black gel-paste and a toothpick. The toothpick dipped into the gel-paste then poked gently into the face gives even and controlled dots. I have dotted mine close to the nose and close together. The closer they are the cuter they are.



Cut some holly using the smaller of the three leaf ejector plunger cutter set and glue to the face and indent the holly with a ball tool or the end of a paintbrush/whatever is handy. This is to help stop the berries rolling off the leaves when it comes to placing them


Put a small amount of edible glue in the indent  and drop in a few red non-pareils between pinched fingers. Alternatively roll small balls of fondant for berries and place instead of the sprinkles. Another option is to pipe small red royal icing balls and in this case you don’t need to indent the leaf. If you have placed too many sprinkles use a dry brush to flick off excess or push into better positions. See snowman friend photo above for how to do this.

NOTE : You can use normal fondant for all toppers, but fondant stiffened with tylo will make your work so much easier as it will easily keep its shape while working and dry quickly. You need to use enough tylo to get a bluetack feel to the icing.


Tuesday, December 6, 2016

Christmas Holly-day fondant snowman tutorial


Over the next few days, we've got some cool fondant cookie tutorials, brought to you by the lovely Lisa from the Whole Cake and Caboodle here in Whangarei. Today's tutorial is the friendly snowman.


Roll stiffened fondant with tylose or use gumpaste  to a depth of around 4-5 mm thick. Overlay with a piece of plastic wrap and stamp out required amount of heads using an approx. 4-5 cm round cutter. The wrap softens and rounds the edges. You don’t need to do this, its just a nice effect


Using an approx. 2.5-3 cm round cutter holding it at an angle as shown, press down to mark a half round smile on the faces.


Dot the ends of the smiles with a pointed tool to accentuate them and roll a carrot shape using a pea sized piece of orange fondant. Dust cheeks using a small amount of Rainbow dust rose (or pearl blush pink for a lustre effect)


Glue the carrot nose to the face in a position as shown, about halfway between the smile ends and no more than halfway up the face. Make sure you have left enough room to place eyes, angle the nose outwards then up if needed. Dot eyes using some black gel-paste and a toothpick. The toothpick dipped into the gel-paste then poked gently into the face gives even and controlled dots.


Make some royal icing to your own recipe or by beating 1 size 6 egg white and approx. 1-1.25 cups of icing sugar together. I beat the egg white until foamy then add the icing sugar in two lots. This used about 1 cup but if you wish to have a stiffer mix to hold piped ruffled shapes you will need to add a little more. Pipe eyebrows starting with a heavy dot at the end and then drag to get a thin brow shape. I have used a disposable bag with a tiny cut at the end.


Cut some holly using the smaller of the three leaf holly ejectorplunger cutter set  and glue to the face.
Indent the holly with a ball tool or the end of a paintbrush/whatever is handy, this is to help stop the berries rolling off the leaves when it comes to placing them


Put a small amount of edible glue in the indent  and drop in a few red non-pareils between pinched fingers.  . Alternatively roll small balls of fondant for berries and place instead of the sprinkles. Another option is to pipe small red royal icing balls and in this case you don’t need to indent the leaf. If you have placed too many sprinkles use a dry brush to flick off excess or push into better positions.


 NOTE : you can use normal fondant for all but fondant stiffened with tylo will make your work so much easier as it will easily keep its shape while working and dry quickly. You need to use enough tylo to get a bluetack feel to the icing.

Thursday, November 24, 2016

Kiwicakes blog mentioned in NZ House and Garden Magazine December 2016


It's great to know all of the time spent preparing blog posts is worth it. When something like this happens!. Kiwicakes blog got a mention in Small Bites by Sally Butters in the Christmas issue of NZ House & Garden magazine for our Chocolate transfers tutorial.




Here's a link to the tutorial Sally Mentions (shown above)


Here's a link to a tutorial using chocolate transfers with strawberries - I find these perfect for the CHristmas dessert table, as they're a light alternative when you're feeling full, yet still fulfill my sweet requirement whilst looking amazing.


Here's a link to a tutorial for those wanting to put chocolate transfers on moulded chocolate shapes


And last but not least here's a link to a tutorial showing how you can make shapes using a chablon mat and chocolate transfers






Tuesday, November 1, 2016

Drip Cake Class Saturday 26th November at Kiwicakes





Saturday November 26th 2pm $99.00 - Drip cake class with Sandra $99 book online at  http://bookwhen.com/kiwicakes Join us for this hands on class. Everything you need will be supplied, just bring an apron if you wish to stay clean and a container to take your 6'' cake home in. We'll colour chocolate with lustre in a colour scheme to suite your tastes and offer sprinkle medleys in a wide variety of colours to complement. Choose your colours on class day.

Monday, September 19, 2016

New Mirror glaze cake class at Kiwicakes


Saturday October 15th 2016 at 12 noon Laurel Watson will be travelling to us from Auckland and teaching the mirror glaze technique at Kiwicakes. You will go home with a finished 6 inch cake and we'll have a wide variety of sprinkles and adornments for you to complete your cake. Limited spaces available. Book online here http://bookwhen.com/kiwicakes Everything supplied, just bring an apron and a container to take your work home in.

Monday, August 29, 2016

Bendable Flexible icing that behaves just like fabric

I am so excited with the new flexible bendable icing we've just received here at Kiwicakes. It doesn't rip or tear, despite being all srunched up.We can custom print your own design  or you can purchase our paua design. Check out the video, it really shows you everything you need to know - much better than I could type in words.


Monday, July 25, 2016

How to apply edible icing images to cupcake - it's super easy!


It is super quick and easy to apply cupcake edible images available in a vast array of characters & themes from Kiwicakes to your cupcakes. This quick little video shows you how I apply them to a buttercream swirl.

Friday, July 22, 2016

How to use Bakels truffle for chocolate drip cake effect


This video shows you just how easy it is to use Bakels Truffle to create drip cake effects. 

Bakels chocolate truffle can be used instead of ganache, it's also great for dipping strawberries and other fancy treats. Simply microwave in the bottle or rest the bottle in a pot of water to soften. Also makes a great filling for between layers, or as a complete cake covering, even under fondant.

To create the white "naked" cake look, I simply used a spatula to apply warmed white chocolate truffle to my stacked cake. I then spun it on a turntable using my scraper to flatten & remove some, leaving the "naked" look.

The video shows warmed chocolate truffle poured straight from the bottle (on to a chilled cake), the truffle sets very quickly.

Friday, July 15, 2016

A Kiwicakes cake mix makes 48 cupcakes - here's how I did it


Testing the Kiwicakes cake mix I found 1 cake mix made 48 standard cupcakes. This is pretty good value from a 12.95 975g mix. I used the "Classic Cake Mix" in my trial. They also make a 4 inch high 8 inch diameter cake, and a pretty decent aprx 3 inch high 9/10 inch diameter cake.

Thursday, July 14, 2016

Mini Passionfruit Cheesecakes


Recently the lovely Jenny who works at Kiwicakes made mini passionfruit cheesecakes, which were a huge hit at her party. I'll admit I think these are so much prettier than 1 large cheesecake. And her super easy way of making them has inspired me to make them this weekend.


Using any plain biscuit crush a 250g pack in the food processor with 150g melted butter. This wonderful cheesecake pan has loose bottoms making it super easy to get the finished chilled cheesecakes out.


Press your crushed biscuit down in to the pan




For the topping use one box of lemon jelly and one jar of passionfruit pulp. Adjust the water amount for the jelly, to allow for the passionfruit pulp. (e.g remove 300ml of water to allow for 300ml of passionfruit pulp)



Voila! the finished cheesecakes so simple, yet they make you look like a dessert chef superstar.

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