Cake Newbies: April 2012

Jackie Cabe's Blogspot: Oh my gosh, Oh my gosh, Oh my gosh...New Airbrush: I am so excited. My husband got me a new airbrush and compressor for my birthday. Now typically my husband doesn't spend this much on my birthday, so this was quite a surprise. I can't wait to give it a try.

Update:

My first airbrushed cake.

Recipe of the Month

Chocolate Modeling Clay

14 ounces Candy Melts or Chocolate Melts

1/3 Cup Corn Syrup

Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.

To Tint: Candy Clay may be tinted using Wilton Candy or Icing Color. Knead in color until well blended.

To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.

To Store: Prepared Candy Clay will last for several weeks at room temperature in a well-sealed container.

Cake Newbies

Saturday, April 14, 2012

Jackie Cabe's Blogspot: Oh my gosh, Oh my gosh, Oh my gosh...New Airbrush

Cake Central, in my opinion, is the best place to find cake info on the internet

HEY...Read all my other posts!