How to Decorate a book cake

Looks like there should be a story behind this one, does it? If you don't know James Dashner or his books, you need to run out and check one of them out (he has two new ones out this year in two different series, check out his blog for details). Last weekend was my writer's guild's annual Christmas party--admittedly a bit after Christmas, but we were all kind of busy before. I signed up to bring dessert (because any time anyone asks me to sign up to bring something, of course I'm going to go for dessert, even if I don't bring something cakish.).

After looking around a bit for idea, I decided to do a book cake because we're all writers and it seemed appropriate. Plus I've wanted to do one for a while now.

I used a variation of the standard White Almond Sour Cream cake (I got this variation on Cake Central, but I generally use this one on recipezaar.) This was pumpkin spice cake with cinnamon buttercream filling. Now, if you're going to decorate a normal round or square cake, you can use a box mix if you like, but if you plan to carve it at all, you need to use a heavier cake like the WASC type because it holds its shape better. This cake was done in a normal 9x13 cake pan (Okay, it was this decorator pan, with square corners and straight sides, but it was still the standard shape.) I trimmed the sides a bit to make them straight, cut it in half and stacked it, then trimmed a tad more to make it the right shape. This meant the cake ended up about 8x6.

I did need to use a firmer cake for this, even though it's perfectly square because it had to be rotated a bit while I put on the fondant, and I was concerned about it falling apart. After filling and stacking the two layers. To minimize confusion, I'll refer to the six sides of the cake as front and back (as in the front and back covers), right side, left side, top and bottom. I set the cake on the left side, which would be the binding edge and spread buttercream along the top, bottom and right sides of the book.

Before this stage I had pulled out some white fondant and rolled it out to the right length and approximate width I would need to cover the edge of the cake with a bit of overlap. Then I lightly scored the fondant with my pastry blender to make it look like indents between the pages. So once the sides were covered with frosting, I carefully lifted the long piece of fondant and covered it, making sure to cover all of the edges where it would overlap with the cover.

Next I rolled out the blue fondant I made for the cover. I measured and tweaked it to make sure it would be the right length and width to cover the book, then made some rough cuts to trim off some of the excess. I've seen pictures of book cakes before, and I loved the way they looked and the smooth edges that actually look like leather, which is what I was going for. As you can see, I didn't quite manage it, but I learned a few things for next time.

Next I flipped the cake on the white fondant edge, applied buttercream to the three remaining sides, making sure to fill the voids where the white fondant wrapped around the front and back so the blue would lay smooth. Then I put on the blue fondant for the cover. One thing to note, I had planned to have the cover actually hang over the edges a bit, but forgot that marshmallow fondant shrinks slightly when you pull it off of the counter and put it on your cake, so next time I try something like this I'll provide a whole lot more edge space.

I wasn't sure how to get nice smooth edges without folding it over, but should have rolled the fondant thinner there so it wouldn't be so bulky. Also, wrapping the fondant around the 'book' took a bit more than I had planned on. The complication is that once you apply fondant to something that's covered in butter cream, it becomes a mess to pull off and tweak, so I was trying to do this in one step.

The accents are white buttercream with silver pearl dust covering them, which I applied with a little watercolor brush I reserve only for cake decorating. It's best to dampen the fondant with a bit of water (just a tiny bit, too much can take forever to dry, especially if you live in a humid climate). Some people also brush a bit of vanilla on instead of the water because it evaporates so much faster.

In the end I was trying to decide what the book should say on the outside and decided that poking fun at James Dashner would be entertaining. Thankfully, he was not only not offended, but genuinely seemed to think it was cool, so it was a hit with everyone. I had to actually cut the cake myself or it wouldn't have been touched. People seem to forget cakes are for eating, no matter how cool looking they are.

Recently a friend of mine asked me to do a cake for her daughter's birthday--and she really wanted Barney on it. I had never done a buttercream transfer before this cake, but I was pleased at how easy they are.

First I found a picture of Barney online, cropped it in Irfanview so it showed what I wanted it to, then imported it into Publisher so I could blow it up to the right size. You're going to use this as a template, so it's important that the image is the size you'll want it on the cake. Then I printed it.

I was told to use a piece of plexiglass under the transfer to provide a stiff surface, but I didn't have any on hand, so I used my cookie cooling rack, which has pretty small squares so with the paper on it I got a nice smooth surface. I put the printout on top of the rack, then covered it with plastic wrap.

Remember to do the small details first (like the eyes), because the plastic wrap side is the side everyone will see. As long as that comes along nice, the back doesn't matter. I then outlined and filled the picture. You want the buttercream to be fairly thick so it's easier to handle. Mine was probably about 3/16" thick all over and I filled in with the purple behind the face so it would all be the same thickness. Next I moved the whole thing to the freezer--still on the cooling rack.

Half an hour later, when the cake was otherwise done, I pulled it out and removed the plastic wrap from the picture, and set it on the cake. It was really stiff so it worked out great! I put a dotted border around Barney to finish the edges. Also, be aware every little line shows up in the buttercream, and you will have to smooth some of them out. No worries, though. I just used the flat tip of a butter knife to smooth things out after it had a little time to defrost and it turned out just fine.

You can do a similar picture transfer with colored gels as well. For this project I used a straight-sided 9x13 pan, icing color, and a round tip, probably #7.

How to make a teapot cake

One of the fun things about cake decorating is that there is no limit to the kinds of things you can do. Case in point, this teapot cake my sister and I made for my mom's birthday late last month. I had done roundish cakes before--okay, one roundish cake-- but nothing quite like this, and I was excited to tackle the project. My sister has more experience with cake decorating in general, but had never done a circular cake before, so it was a new and fun experience for both of us.

First we baked the cakes. My sister has the soccer ball pan, which is a half sphere so she baked the top and bottom pieces. Then as she packed them to bring to my house the day before we decorated, she realized they didn't make a full circle when you put them together. I baked a nine-inch circle for the middle the next morning before she arrived.


While my cake finished cooling, we cut out the fondant flowers for the decorations, and she formed the handle and spout around some wire. It would have been better if we'd made the handle and spout a few days earlier out of gum paste, but I was insanely busy that week, so I didn't get it done like I'd planned. Remember if you make colored decorations out of gum paste or fondant with the plan to dry them that you need to put in quite a bit more color than you expect because they fade as they dry. We used the daisy cut outs for these flowers, and just put a ball of yellow fondant in the centers.


Then we filled the layers and frosted the ball. Before we started the crumb coating, I trimmed a bit off of one of the circles so it would sit flat on the plate and not roll too easily. We also trimmed the sides to they would seams between the layers would be smoother.

We added a 9" round of carboard between the second and third layers and put dowls inside the cake to support it so the top layers wouldn't be too heavy and squish the bottom one. As always, you have to try to make the frosting as smooth as you can before adding the fondant because it shows ripples under the surface, but don't kill yourself over it, since tiny differences in height will smooth out as you play with the fondant.


We rolled the fondant just a bit thinner on the edges, then carefuly lifted the layer of fondant and worked it in the middle to stretch it. This might take a little practice to get it to work right without leaving thin spots where your knuckles pressed against the fondant. Make sure it looks as good as possible before putting it on the cake--once you get the buttercream on the fondant it becomes a mess to start over.


We pressed an indentation into the cake at the level where the lid should go. In retrospect, we should have carved a lid into the cake before we frosted it--something to remember for the future. Then we used buttercream to decorate the teapot. We used tip 804 for the dots with the large pastry coupler and just put the dots on randomly. We used them to cover up some of the minor irregularities in the cake, an added advantage.


We touched our impecably clean fingertips to powdered sugar and pressed it onto the dots to flatten them out.


Then we used a clean paint brush (like the type you buy for kids to water color with. I have a set that is used ONLY for cake decorating) to spread a bit of water on the back of the flowers so they would stick to the cake. Fondant sticks to fondant really well with just a touch of dampness. The bigger flowers didn't stick to the bottom half of the cake very well because of gravity, but the smaller ones did all right.


Here's the finished product with the handle and spout installed. We used multiple pieces of wire to stick them into the cake, but they were still quite heavy, so in the future I'd use a thinner spout--and again, I'd do it ahead and let it dry so I wouldn't have to worry about the wire cutting throught the fondant or gum paste as I put it together.

We just used a basic dot to finish off the bottom. If I had it to do again, I would use a lot more flowers and various kinds along the base to hide the places where the fondant didn't smooth together perfectly at the base. It's hard enough getting a smooth finish on a round cake without ading the fact that a spherical one actually gets smaller at the bottom. Still, We were pretty happy with the end result.

How to Fill Cakes

Have you ever done a layered cake with fun fillings? If you think it's hard, it's time to think again. I'll give you a step-by-step layout on how it's done. Below you can see the cake my daughter recently made. She baked 2 8" rounds and then sliced them horizontally to make four layers. This is easiest and most level if you use a cake slicer. This one is great for cakes less than 10" wide, and this one is perfect for larger cakes. If you don't have a slicer handy you can always use a long serrated knife but it's a lot harder to get the layers even. So you start with your clean surface, this time, the middle of the cake.

Next you take your frosting and outline the cake on top. This keeps the filling in between the cakes so it doesn't squish out and bulge the sides. This was just piped on with #7 tip.

Since she had some frozen pie filling, she just spooned some on and used a spatula to spread it. An angled spatula is actually easier for this job, especially if you are filling a large cake, but you can make do with a regular one if necessary.

Next she put on the top layer, then did the crumb coat. It's easiest to decorate a cold cake, so all of the layers were chilled before slicing. The extra advantage is that the crumb coat sets/dries faster on a cold cake. A crumb coat is used to seal all of the crumbs into the cake. That keeps the outer coat clean and looking nice. Make sure you scrape the crumbs off your blade into a small bowl or cup to keep the bigger bowl of frosting clean as you work.

Once the crumb coat has set, you put on your final layer. In this case she didn't do a second coat to the top of the cake because she knew it would be covered up, but if she had done a chocolate cate or tinted the frosting on the white cake she might have needed to do a top coat to make sure the cake color didn't come through.

Next she did a shell border around the bottom and top and filled it with cherry pie filling. It ended up being both pretty and very yummy. The main caveate she mentioned: Make sure you put the top border on first and give it a little time to dry before adding the cherries on top. If you top it before you put on the border the frosting won't stick and it'll slide off the sides when it has the cherries pushing against it.

How to Make Fondant Flowers

My daughter recently made a cake for a friend's bridal shower and was willing to share pictures on how it was done. She used a marshmallow fondant recipe one of my other daughter's picked up online, but you can use prepackaged fondant if you prefer and simply tint it whatever color you like.

Since she was working on a deadline and didn't have the usual petal and leaf cutout set made especially for these types of projects, she had to improvise and used the flower cut-outs.

Always remember that fondant dried out easily, so only work with a smal bit at a time, and keep the rest wrapped up tight in plastic wrap to keep it from drying out too quickly. She rolled out enough to cut six to eight pieces from at a time. Also, since she doesn't have a fondant rolling mat yet she used corn starch on the counter and rolling pin to keep the fondant from sticking. If the fondant got too dry to work with between rolling it out, she added a few drops of water to the small ball in her hand and worked it in. This can be messy and you don't want to add too much as it will make the fondant really sticky, but with care it can make the piece workable again.
She used the large cutout from the set and for the first row of petals cut out every-other petal.


This picture is really bad, but you can see she ran the toothpick through the cut peice, then wrapped it around the tip. Once she had the shape she wanted on the top petals, she pinched off the base part so the second set of petals would be even or nearly even with the inner row.

This is the second row of petals. She cut out one petal from the shape and added cut lines between the petals so they could overlap each other. when she slid it onto the toothpick, she also used a clean paintbrush from a kids' watercolor set that she bought just for fondant. She brushed a thin layer of water over the petals where they would overlap. Fondant will stick to itself easily with a touch of water. Be careful, though, not to let water drip on any parts that are going to be seen on the outside as water will leave marks behind to mar the surface.

For the third row she didn't cut any petals out, but still split the space between the petals. Then she took a toothpick and separated the petals and curved them back slightly to give them a slightly more realistic look. This really works best if you use thin pieces of fondant. These were rolled to 1/8 inch or thinner, but there may be some times when slightly thicker pieces will work fine.

Wile she was at it, she also made over 150 little flowers with the tiniest cutout in the set. Then she used the end of a chopstick (the fondant shaping foam and confectionarry tools would have bee much easier) and her finger to create a curve in the middle of the flowers.

If you're going to have roses, you obviously need leaves! Again, there were no cutters for leaves in stock, so she used the edge of a glass to cut each edge. If she had to do it again, she would have used a round cookie cutter because the glass didn't leave a crisp edge and they had to be trimmed with a knife to clean them up.

Next she used a toothpick to draw lines on the leaves.

Then she set everything out to dry since she made them several days in advance of the cake. Be aware that some colors fade a lot when the fondant dries. The pink faded to way less than half the original brilliancy as it dried, while the leaves only lightened a little bit.

A few days later she baked the cake, frosted it (crumb layer, then an outter layer), and rolled the purple fondant. Once that was ready, she used the toothpicks on the roses to stick the roses in the cake where she wanted them. If needed, they could have been cut off or trimmed back, but they were handy to creat the design she wanted.

The first of the small flowers were attached to the bottom of the cake with buttercream icing.

Then she used some yellow buttercream to put yellow dots in the flowers and the roses.

With a little extra playing, she finished up with the little flowers, tacking them and the leaves onto the cake with buttercream frosting. The green stems on the roses are also buttercream piped on with a small round tip, probably a #7. A slightly smaller circle tip, like a #4 made the dots in the flowers.

This cake was made using 2-8" round pans and it fit perfectly in one of these boxes.

Marshmallow fondant

1 16 oz package of mini marshmallows

1 Tbsp of water

2 tsp vanilla

Most of a 2 lb package of powdered sugar.

Heat the marshmallows slowly with the water and vanilla until they are melted, then begin encorporating the powdered sugar. You'll probably have about two cups of sugar left in your bag when the fondant reaches the right consistency. It's easiest to work with when it's a little warm, so if it gets cold, or you pull it out of the fridge to work with, zap in in the micro for 10-15 seconds to make it softer. Don't let it melt though!

This will make a pretty big batch of fondant, half a batch is generally enough for an eight-inch cake, unless you're doing fancy decorations with it, in which case you may need a bit extra. Another advantage of fondant is that it can be made in advance since it takes quite a bit of time to make and then tint it. The color has to be kneaded into the fondant, so it can take a while to reach the right color. It can also be kept for several weeks and then used if you have some left over. Tightly wrap any fondant in plastic wrap (some people suggest covering it with a light layer of shortening first) and then place in a zippered bag, taking as much air out of the bag as possible before sealing it. Many red colors will bleed into other balls of fondant, so make sure to wrap each color separately.

How to make a Wall*E cake

Trying out cake decorating for the first time can be a bit intimidating, but I'm going to show you step by step how to go about it. This Wall*E cake pan was used to create a tasty confection for one of my grandchildren. First removed the picture and wash it out.

Next, grease and flour the pan. It can be hard to get all of the little edges and corners in these shape pans and we recommend using a pasty brush with shortening on it to make sure you get complete coverage. If you don't have a pastry brush, you could just use a plastic sandwich bag on your hand, but make sure every bit of the bottom is well covered, then flour it. If you don't grease it well enough, you'll have bits of cake stick to the pan.

Next, pour the batter into the pan.
When the cake it out and cooled partway, flip it upside down on a cooling rack or a clean dish towel to dislodge the cake from the pan.

Next, ice the outside part around Wall*E. The contrast and lighting is what makes it look like the cake is darker brown than in the previous picture. A spatula is a great tool to use in this step. When you are trying to get the frosting to smooth out nice, one simple trick is to dip you spatula or knife in a cup of water between swipes so the frosting won't stick to it. Just make sure you don't get the frosting too wet.

One great thing about these character pans is that Wilton includes directions on which tips to use when and special tips on how to get your finished product to look right. In this case, they suggest you use a #5 tip to outline the wheels and eyes, and a #10 to fill the spaces in. To smooth the larger section, dip your fingertip in a bit of corn starch, then smooth the frosting with it.

After that, outline the rest of Wall*E in the yellow frosting and fill it in.

With a little care and time, you could be producing this cute cake for a special child in your life. Pastry bags, tips, and other tools you may need are available on our Web site.

Thanksgiving dolls

I'm always finding new ways to use my Paper Dolls Dress up Cricut cartridge. For Thanksgiving I cut out a bunch of people and clothes and let my grandkids create their own little Pilgrim people. I started with a selection of hair, clothes, and bodies.

Using glue sticks and some imagination, they started piecing the dolls together.Happy girls and their creations!
This activity kept the girls busy for quite a while, cutting down on boredom and arguments.
It's important to remember when you cut out the clothes for your paper dolls that If you cut five inch dolls, you need to keep the setting at five inches on the clothes. This allows the machine to make the clothes fit the dolls.

I used the Cricut Design Studio to plan my pilgrims and clothes. Each color of paper was set up in design studio to conserve paper and to prevent me from loading and reloading the same colors onto the mat as I realized I had forgotten pieces.

Make a vinyl Christmas scene

Christmas decorations are popping up everywhere and with Cricut's Paper Dolls Dress Up cartridge, you can decorate your windows and walls for the holiday.

The Paper Dolls cartridge has dozens of great outfits and ideas, from a Hula girl outfit, a princess with castle and dragon, Halloween costumes, a full Nativity, to Santa, his reindeer, sleigh and elves and so much more. This year I decided to put a Santa scene on my family room wall.

First I drew out an idea of how I wanted to set it out just on a sheet of paper. You don't have to have any real artistic ability to do this--all you're trying to do is get a feel for how you want it to look.

Next I decided on the scale I wanted to use for the people, reindeer, sleigh, and trees. To do this, I cut all of the major outlines out in plain white paper. I didn't bother cutting out clothes, because I just wanted to make sure the pieces were the right scale for the scene. I taped these pieces on the wall where I was going to stick the vinyl, that way I knew I had the right spacing between pieces, and that it was centered right on the wall. After the picture below was taken, I taped them to the wall to get a better look. Setting the pieces out like this showed me that the sleigh was a little too big in proportion to the reindeer, so I cut the sleigh out a little smaller for the final version.

Next I started cutting the pieces out. The important thing to remember with the Paper Dolls cartridge is that if you cut out a ten inch person, you keep the ten inch setting for the clothing. The cartridge automatically fits the clothing to a character that size. For Mr.s Clause, I cut a person that was nine inches tall, and her clothes at nine inches as well.

If you have the Design Studio, you can plan ahead and cut all pieces from one color of vinyl at once. This can simplify the process if you think ahead.

Finally, I applied the pieces to the wall. I was pretty happy with the way it worked out.