Isomalt Monograms

These isomalt monograms are beautiful glass-like decorations that can be used on all kinds of special occasion cakes.

Isomalt is a type of sugar that is made from beets.

You can make your isomalt from isomalt crystals or you can use pre-cooked and pre-colored isomalt sticks. The isomalt sticks are super-easy because you just melt them in the microwave and pour the melted isomalt into molds. It is that easy.

In lesson, we are going to show you how to make your own monogram mold out of a silicone baking mat.

Take a look at our free video class on how to make an Isomalt Monogram.

We have made it easy for you to get the supplies for this project in the Product and Equipment List below. Check out the other free video isomalt classes: isomalt butterflies, isomalt golden bow, isomalt red flower.

Product and Equipment List

 

Isomalt Sticks

Silicone Molds

   

Gloves -- both cotton and latex-free

   

Glass heat-proof measuring cup

 

Thick Vinyl Mat

 

Gum Paste Tool

  This can be found in the Wilton Gum Paste Tool Set.

Silicone mat

 

Exacto Knife and Cutting Board

     

Free Video Class on Isomalt Monogram

Visit CakePlayGround for more free video cake decorating classes, pictures, new ideas and product lists. At CakePlayGround, it's all about the fun!

Inspiration

Check out this this new website, Tineye, that I found while using StumbleUpon.




Sometimes my mind draws a blank on new ideas and color schemes for my cake creations. I love using StumbleUpon as an idea generator. It feeds me pictures of art in all kinds of media. There are craft ideas. There are paper projects. The wedding layouts make me dream.  

The other day when we was cruising Stumbleupon for my morning inspiration, I came across Tineye. This website lets choose up to 5 colors on a color matrix. You can use the sliders on the side to determine the percentage of the color mix. The site then pulls photos from Flikr to give you a pallet that fits your choice.

What is great about is that you can get a feel for your color scheme and how it works. The percentage mix of the colors lets see how an accent might work.

It is great too because the photos themselves can give you some inspiration for shapes and flowers that would coordinate with your palette. We had a lot of fun playing with this cool little tool. We do hope that you have fun and get some inspiration too my Cake Friends.

Visit CakePlayGround for more free video cake decorating classes, pictures, new ideas and product lists. At CakePlayGround, it's all about the fun!

Chocolate Butter Cake

Chocolate cake. What's not to love? Try it with some Chocolate Buttercream Frosting or Peanut Butter Buttercream Frosting. You will be in chocolate heaven.

Yield: 1 10-inch round cake or 2 8-inch round cakes 
Time: 1 hour 
Preheat Oven: 350°


Ingredients:

1 1/2  c. all-purpose flour
1 1/2 c. granulated sugar 
1/2 c. (1 stick) unsalted butter (room temperature and cut into 1 inch pieces)
1/3 c. cocoa powder (Dutch process, if can get it)
1/3 c. unsweetened chocolate (melted)
1/2 c. hot water
2 eggs
1/2 c. buttermilk
1 tsp. vanilla extract

Instructions:

Preheat oven to 350°.

Line baking pans with parchment and spray sides with non-stick spray.

In a large stand mixer (like a KitchenAid) with a paddle attachment, mix flour, sugar, cocoa, baking soda and baking powder.

While mixer is running, add butter a piece at a time. Mix until mixture looks like wet sand.

Stop mixer and pour in melted unsweetened chocolate. Mix until incorporated (about 1 minute).

Add hot water and mix. Scrape down sides and bottom with a rubber spatula.

With mixer running, add eggs one at a time.  After eggs are incorporated (about 1 minute), scrape down sides and bottom with a rubber spatula.

With motor running, pour in buttermilk and vanilla extract. After the buttermilk has mixed in about 30 seconds, stop mixer and scrape down sides and bottom with a rubber spatula. Mix another minute to incorporate all ingredients.  Give one final scrape of sides and bottom with rubber spatula.

Pour into pan: Pour the batter evenly into the parchment lined cake pans.

Bake: Place the pans in the middle shelf of a pre-heated oven. Bake for 20-25 minutes. Test cake for doneness by inserting a toothpick into the center. If the tooth pick comes out with few or no crumbs, remove from oven. If there are wet crumbs, bake another 5 minutes and test again.

Remove from oven: Remove cake pans from oven and place on wire rack to cool for 10 minutes. 

Remove cake from pan: Run a butter knife around the edge of the pan to loosen the cake from the pan. Place a cardboard cake round or plate on top of the cake pan. Invert the cake pan onto the the plate or cardboard. Pull off the parchment. Place the wire rack on top of and cake and invert again. Set aside and let cool thoroughly.


See the video class on how to make this delicious cake.




Visit CakePlayGround for more free video cake decorating classes, pictures, new ideas and product lists. At CakePlayGround, it's all about the fun!

Little Mermaid Sandcastle Cake

Little Mermaid Sand Castle Birthday Cake was created by cake artist Teri Lyddiard.


This birthday cake uses multiple media to achieve its fun look.


The mermaids Ariel and Melody, Ursula, Flounder and Sebastian are all hand-sculpted from gum paste.

The seashells are made from Wilton Candy Melts and poured into molds with swirls of white and pink.



The cake is frosted in white buttercream frosting.


The castle turrets come from the Wilton castle set. Both the cake and the castle turrets are covered in graham cracker crumbs stuck on with piping gel.

The base is styrofoam airbrushed in green, blue and gold.  The cake is supported by CakeStackers system.




 In future video posts, I will demonstrate how the gum paste figures were molded. I will also demonstrate how to use the super-sturdy CakeStackers system.

This Little Mermaid Sandcastle Cake will be a great cake for any Little Mermaid fan.

Visit CakePlayGround for free cake decorating classes, videos, photos and recipes.

Golden Butter Cake

A dense butter cake that is a delicious classic.  It has a great structure to support stacked cakes and fondant.

Try it with some Vanilla Buttercream.  See the video lesson on Golden Butter Cake and Vanilla Buttercream.

Yield: 1 10-inch round cake or 2 8-inch round cakes
Time: 1 hour
Preheat Oven: 350°

Wet Ingredients:
1/2 c. buttermilk
4 large eggs (beaten)
2 tsp. vanilla extract

Dry Ingredients:
2 1/4 c. all-purpose flour
1 1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 c. (2 sticks) unsalted butter (room temperature and cut into 1 inch pieces

Instructions:
Preheat oven to 350°.

Line baking pans with parchment and spray sides with non-stick spray.

Wet ingredients:
In a medium bowl or glass measuring cup with pour spout, mix buttermilk, beaten eggs and vanilla extract. 

Dry ingredients:
Using a large stand mixer (like a KitchenAid) with a paddle attachment, mix together flour, sugar, baking soda, salt in mixer bowl. With mixer running, drop in butter cubes one at a time. Mix together for a few minutes until the mixture looks like wet sand. Scrape down the sides and bottom with a rubber spatula a few times while mixing and for a final time before adding wet ingredients.

Mix together wet and dry ingredients:
Add about one half of the wet ingredients to the dry ingredients. Turn on mixer and run for about 30 seconds to 1 minute until the wet ingredients are well incorporated into dry. Scrape down sides and bottom of bowl with rubber spatula. Add the remaining wet ingredients and mix until incorporated. Do not overmix. Scrape down sides and bottom one last time to make all ingredients are throughly incorporated.

Pour into pan:
Pour the batter evenly into the parchment lined cake pans.

Bake:
Place the pans in the middle shelf of a pre-heated oven. Bake for 20-25 minutes. Test cake for doneness by inserting a toothpick into the center. If the tooth pick comes out with few or no crumbs, remove from oven. If there are wet crumbs, bake another 5 minutes and test again.

Remove from oven:
Remove cake pans from oven and place on wire rack to cool for 10 minutes. Remove cake from pan: Run a butter knife around the edge of the pan to loosen the cake from the pan. Place a cardboard cake round or plate on top of the cake pan. Invert the cake pan onto the the plate or cardboard. Pull off the parchment. Place the wire rack on top of and cake and invert again. Set aside and let cool thoroughly.

For a video demonstration, see our YouTube page.

Easy Vanilla Buttercream Frosting

A classic and super easy recipe. Try it with some Golden Butter Cake.  There are video classes available for both Vanilla Buttercream Frosting and Golden Butter Cake.  Check them out.

Yield: Enough to frost and fill 2 8-inch cakes
Time: 10 minutes

2 1/2 c. (5 sticks) butter (unsalted and room temperature)
5 c. powdered sugar
1 Tbsp. vanilla extract
Pinch of salt

Mix ingredients: Mix all ingredients together in a large stand mixer (like a KitchenAid) with a whisk attachment.  Scrape down the sides and bottom with a rubber spatula at intervals as you mix that all ingredients are throughly incorporated.  As ingredients become incorporated, gradually increase the speed of the whisk and beat until light and fluffy.

See YouTube channel for video demonstration.