Creating a Colorado Christmas cake has been a pet project of mine for a while now, since last Christmas. Sydney and I designed the cake together, she constructed the filigree templates and the trees. It was an incredible experience working with Sydney for our first project, since she arrived home. I will admit didn’t sleep much, however it was worth it.…
ContinueAdded by Bobbie Noto http://bobbiesbaking on December 16, 2013 at 3:24pm — 1 Comment
I was asked to design Santa Claus cupcakes for a client’s office party, as luck would have it Sydney was home for Thanksgiving break. I must admit it was exhilarating to be baking along side Sydney. I love when we work as a team and I take full advantage of our family time!
The Santa Claus cupcakes were inspired by the movie “Santa Claus is…
ContinueAdded by Bobbie Noto http://bobbiesbaking on December 2, 2013 at 10:30am — No Comments
I have been wanting to create a tutorial on the art of scroll piping with royal icing. It is easier to learn on a sugar cookie prior to an entire cake, piping an entire cake can take hours (even days depending on design and layers), while a cookie is not as time consuming. The candle light cookie was inspired by Eddie Spence’s book The Art of Royal Icing: A…
ContinueAdded by Bobbie Noto http://bobbiesbaking on November 25, 2013 at 10:46am — No Comments
I wanted to share a quick royal icing technique, wet on wet. Wet on wet is a method of using a royal icing constancy of 10-12 seconds to top outline, coat, and decorate your cookies in a few minutes. For the poinsettia cookie above it literally took me 3.5 minutes to outline, cover, and decorate. Once the wet on wet method was finished I allowed the sugar…
ContinueAdded by Bobbie Noto http://bobbiesbaking on November 19, 2013 at 10:52pm — No Comments
This is part two of the Fashion Inspired Fondant: Great Gatsby Hat.. The royal Icing filigree hatbox. You will need five sugar cookie squares 2-1/2 by 2-1/2 for each hat.
As I mention in the Great Gatsby hat post the sugar…
ContinueAdded by Bobbie Noto http://bobbiesbaking on September 12, 2013 at 10:30am — 1 Comment
DF has been going through pound cake withdrawal, as you know from reading past posts DF, my husband, LOVES my pound cake flavor combinations. He was used to having a different flavored pound cake every other week (he would have a piece for breakfast each morning), until Sydney left for GW. Sydney and I would bake her brioche cinnamon rolls and DF’s pound…
ContinueAdded by Bobbie Noto http://bobbiesbaking on August 15, 2013 at 4:15pm — No Comments
Sydney flew home this paste weekend to help teach a platform shoe class on Friday and demo how to create a sugar paste/ fondant shoe. We hadn’t had the opportunity to work together since spring break; it was wonderful to create the shoes with her. I had already prepared the pink designer sugar paste heel prior to her arrival the other two we created as we…
ContinueAdded by Bobbie Noto http://bobbiesbaking on June 27, 2013 at 9:55am — No Comments
Pansies are vibrant, breathe taking, fragrant, edible, bloom and the flower most people take for granite. The pansy is linked forever to the viola, its ancestor, violas includes both pansies and violets, violets most loved for their perkiness and the their pretty perfume aroma. Pansy flowers are single with five petals that are rounded in shape, and have one…
ContinueAdded by Bobbie Noto http://bobbiesbaking on May 31, 2013 at 10:33am — 2 Comments
I love a full open rose sitting on top of a cake. It is a simple touch of elegance. I had planned on designing a few cakes for Sydney to choose from for 21st birthday party. The first element I need is for her to choose from is the type of topper; she is leaning towards a flower. She wanted to see a few different types, last year we designed Butterfly…
ContinueAdded by Bobbie Noto http://bobbiesbaking on April 27, 2013 at 10:44pm — No Comments
I was inspired to create a sugar cookie with frills from a Craftsy video and a beautiful fluted egg cookie cutter I purchased at …
Added by Bobbie Noto http://bobbiesbaking on March 13, 2013 at 7:05pm — No Comments
Every year D.F. romantically buys a dozen roses and chooses a card in which he meticulously underlines the words he feels is a representations of his feelings for me. He buys Sydney sweet cards for an daughter and 2 roses as well. This year I thought I would create an edible Valentine’s card for him, and for Sydney (I am sending most of the cookie cards to her &…
ContinueAdded by Bobbie Noto http://bobbiesbaking on February 25, 2013 at 10:49am — 1 Comment
Help the Sugar Arts Institute come up with a catchy tagline for a chance to win a 4 oz. container of Iridescent Twinkle Sprinkle edible glitter - value $52.
To enter, post your tagline suggestion on the Sugar Arts Institute Facebook page by February 14th.
Hint: Your entry should be something professional that conveys we are a school providing certification. (Most entries so far do…
ContinueAdded by Theresa Happe on February 5, 2012 at 7:30am — No Comments
I wanted to share my cake that won the Central Florida Cake competition and invite everyone to join competitions. Plus I am inviting everyone to participate in my cake contest "Summer Sensations"
Hope you enjoy!
Added by Edna De la Cruz on July 17, 2010 at 1:03am — 2 Comments
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