Wednesday, March 28, 2012

Easter cookie, edible image tutorial

Step 1
Gather your equipment, you will need
1 x A4 sheet of edible wafer paper with your images (my images are free via google image search such as these from Little Grey Bungalow)
(I had mine printed at but
you can also get them done online at
12 x freshly baked egg shaped sugar cookies
1 x egg cookie cutter
Small cup of water
Mini rolling pin
Clean new paintbrush
500 grams Orchard white fondant of Pettinice fondant
½ cup of strained and gently warmed jam
Clean pastry brush
A small cup of Cornstarch powder
Step 2
Lightly dust a clean flat surface with cornstarch and roll out your fondant till thin
and smooth using your mini rolling pin.
Using sharp scissors cut your edible sheet into 4 long strips, this will make it
easier for you to manoeuvre and cuts out wastage.

Step 3
Using your new paint brush and the clean water lightly and quickly brush some water
over the fondant surface.
Don’t make the fondant too wet or it will become too sticky.

Step 4
Make sure your hands are dry for this step.
Gently remove the edible paper from the backing paper following manufacturers
instructions and very gently place the edible image on top of the damp fondant
Very gently smooth the surface with your dry fingers, don’t be rough or you’ll
damage or smear the image.

Step 5 and 6
Using the clean egg cookie cutter dipped in some cornstarch (same cutter you used to
make your cookies with) firmly press into the fondant with edible image to cut
out the egg shape.
Set the shapes aside, do not handle them too much and be gentle.

Step 7
Using a clean pastry brush “paint” on a light film of jam onto each cookie. This will
act as “glue” to adhere the fondant to the cookie without making the cookies
soggy and brittle.
I usually use either strained raspberry jam or marmalade that I’ve gently heated
in the microwave for 10 seconds, it depends what flavour my cookies are.

Step 8
Gently lift each fondant egg with edible image attached and place on top of the jam
smeared cookie. Gently pat with your finger till the fondant is flush with the
cookie and there are no air bubbles or gaps.
Set aside to dry for 30 minutes and then place in cellophane bags tied with ribbon
to keep them fresh.

Tip: I find doing the above steps in small batches work best (do about 3 cookies at
a time), that way the fondant won’t dry out by the time you get to the last lot
of egg cookies.
Do NOT refrigerate or the images will fade and run

March cakes, a mixed lot!

One of the cakes I had to make this month is for twin boys with the theme MEXICAN. Instead of making both cakes identical I made them similar but different in colours and pattern. One cake was a white mud with vanilla and white choc buttercream filling, the other was a coconut cake with coconut buttercream.

A simple yet effective cake for a 2yr old, customer wanted something basic and not over the top for her little boy who loves trains.
21st birthday celebration for a young man, the client wanted lime green, red and navy. I custom matched the wrappers and cake stand.
Moroccan cake pops for a bridal shower, colour scheme orange, hot pink and aqua.
Matching Moroccan cupcakes.
and Moroccan cookies.
Then it was time for another ice cream party, so ice cream cookies were on the menu
and this boy version of my ice cream cake.

Wedding sweets

I've been busy again this month but this time creating these beautiful brooch and pearl inspired cupcakes, cookies and pops. The colours were ivory and gold.
Close up of the pops, they took me ages to create.
Matching brooch and pearl cookies.
A few weeks later we had a lovely brooch inspired wedding shoot. Styling was done by Little Big Company and Photography by Lee Bird Photography. I had to create cupcakes, cookies and pops in silver, white and pink.

Close up of the cookies.
The lovely cupcakes.

Thursday, March 8, 2012

Annike's ice cream party

Well I can finally share Annike's ice cream party that we held back in November 2011, yay! The reason for all the secrecy is because the party was featured in the Phyllis Hoffman Celebrate Spring 2012 magazine (see photo above). I was so excited to receive my copy of the magazine last week and saw how beautiful the feature looked. Thank you Celebrate for featuring my humble party xx
The ice cream party inspiration came after I was asked to make an “ice cream” cake for one of the designers at Kikki K who created the new Sundae collection and I fell in love with all the gorgeous Spring pastel colours . Immediately my head was spinning with ideas. I knew Annike, my daughter, loved ice cream and that we would have real ice cream at the party as well as ice cream related
activities (they made ice cream out of fabric, cotton wool and paint on mini canvases). But I also knew that realistically we could not have ice cream on the dessert table as it would all melt. So instead I brainstormed and created a menu of items that would fit into the Sundae theme. Some of the food items we had was choc pops (white chocolate melts flavoured with raspberry, caramel or vanilla candy oil then tinted in the pastel colours, poured into an icy pole chocolate mould and left to set), Ice cream pops (cake balls dipped in pastel white chocolate then placed onto mini ice cream cones), ice cream cookies, ice cream sundae cupcakes, mini strawberry mousse, mini milkshakes (each glass rim was dipped in white chocolate then dipped in sprinkles), mini popcorn served in Robert Gordon striped ice cream cups, fruit cones (fresh strawberries, grapes
and water melon served in white paper cones) and macarons (lemon and strawberry).

The cake was a 2 tier lemon and raspberry buttercake filled with raspberry buttercream, the ice cream topper inspired by the Sundae collection.

Each child went home with a party box filled with ice cream pencil, ice cream note pad, icy pole eraser, bag of ice cream lollies and icy pole soapcicle.

Vendor list:
- Party styling and food by Leoni Jena from Just call me Martha (
- Photography by Mel Riddell (
- Venue and ice cream cart prop (including the 4 lanterns) by Petit Atelier (
- Party
favour tags, suitcase, eraser, pencil, notebook and wrapping paper by Kikki K (
- Invitation and matching ice cream print by The little Humbugs (
- Pink wire Ice cream holders, lolly vessels, party plates, party cups and serviettes by
The Little Big Company (
- Pastel milk bottles and flowers by Lily Chic Events
- Pale yellow cake stand and lollies used on the ice cream by Sweet Style (
- Mini pastel yellow cupcake stand by Tout Mon Amour (!/ToutMonAmour)
- Birthday girl’s pale yellow and pink ruffle pettiskirt by Penny’s Pettiskirts (!/pages/Pennys-Pettiskirts/110417595694905)
- Dessert table food labels by Confetti Prints (
- Favour soap popsicles by KC SoapsNmore (
- Variou white vases for the flowers by Ikea (
- Free printables on the Celebrate website by Ham and Pea Design and Paperie
For more photo's please stop by and visit my Facebook page HERE

Sunday, March 4, 2012

Birdy cake and cupcake set for Christening

This is what I was busy completing this weekend for a Christening function. I don't normally like recreating my designs but this is one of my favourite signature cakes and the last time I made this was for my niece two years ago. The birdy design is created by Tasha from A Little Sweetness, you can actually buy matching invites and tags in Tasha's shop. The top tier is a 6"inch round and 5ïnch tall cutting cake made from choc mud, this is surrounded by vanilla and chocolate cupcakes on a custom made cupcake tower.
Close up of the birdy, for this cake I made him 3 x times the size of the one I first created, would love to one day make him into a full blown 3D cake. Now THAT would be super cute :-)

Saturday, March 3, 2012

February cakes

As February melts into March I thought I'd better show you all what I've been up to before I get too far behind in my blogging :-)
The above cute Giggle and Hoot set was created for twin girls as I tried to make Hoot look a bit more girly than what he normally looks on telly.
I also made these cute matching cookies.
Some pastel Princess cookies for Äpples & Jam".
Then this unique boy on a swing cake and cupcake set for a Christening. The design came from the customers invitation.
I used edible paper for the cupcake toppers, I love how this turned out.
Then we had this super cute 16th birthday birdcage cake, I really enjoyed making this cake as it was unique and I got to play with some flowers and birds. This cake was actually very tall, it was 6"inches round and about 10"inches tall! Not a lot of fun to cover in fondant I tell you lol
My very 1st ruffle cake, I did a quick 2 hr ruffle course in Greensborough and this is the result. The bunny topper was a left over job that was never used :-)