Purse-Shaped Cake (How To Shape A Purse Cake)

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INSTRUCTIONS:

  1. Take your leveled round cake and cut off about 2″ of the “bottom.
  2. Add a thin coat cream and place the small piece of cardboard at the bottom.
  3. Place the cake on a piece of parchment paper and crumb coat the whole cake with cream.
  4. Then place the cake in the refrigerator for 10-15 minutes for the cream to set.
  5. Smooth the cream with the angled spatula that have been dipped in hot water. Place it in the refrigerator for about 8-10 minutes.
  6. Roll out some fondant (any color you like) on a lightly dusted surface to about 4mm thickness. It should be large enough to cover one side of the purse cake.
  7. Apply the fondant and smooth it with a cake smoother.
  8. Carefully trim off any excess fondant using a sharp knife . Repeat for the other side of the cake.
  9. Use a long strip of fondant to make the handle and let it dry for 4 hours and then use.
  10. Decorate the cake with fondant flower and bow.

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How To Make Home Made Chocolates

Instead of presenting your loved one with store-bought chocolates for a special occasion, why don’t you make him or her some original treats? Chocolate is actually quite simple to make at home, and you can customize them to create unique flavor combinations.

INGREDIENTS:

2 Cup chopped chocolate bars or chips
Optional mix-ins like nuts, dried fruit or shredded coconut

INSTRUCTIONS:

  1. Choose chocolate to use. Any type of solid chocolate bar or chocolate chips will work using this technique. Choose milk chocolate, dark chocolate, or even white chocolate to make into candies.33
  2. Melt the chocolate. Place it in a microwave safe bowl and put it in the microwave. Cook it on high for 30 seconds, then open the microwave and stir the chocolate. Cook it for another 30 seconds and stir again. Repeat until the chocolate is completely melted.34
  3. You can mix in chopped nuts, shredded coconut, dried fruit pieces, or other mix-ins to customize your chocolate.
  4. Add a few drops of peppermint extract if you want to make mint chocolate.
  5. Pour the chocolate into molds. While it’s still hot, pour the melted chocolate into individual candy molds. Molds come in all sorts of shapes and sizes, and can be found at kitchen supply stores. Fill the molds to their rims. If necessary, use the back of a spoon to smooth the chocolate into the corners.35
  6. To help the chocolate settle, you can lift it a few inches above the counter and let it drop. This removes air bubbles and smooths out the chocolate.
  7. To make filled chocolates, fill the molds halfway, then spoon a bit of Nuts , Jam , or another filling in the center of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top.
  8. Let the chocolates cool. Leave them on the counter to harden or put them in the refrigerator. Let them get completely cool before you try to take them out of the molds.
  9. Remove the chocolates from the molds. Carefully pop them out of the molds. Eat them right away or wrap them in chocolate wrappers to give as gifts.

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How To Make Tie Dye Frosting For Cupcakes And Cakes

INGREDIENTS:

White Frosting (use homemade or store bought)
Pipping bag
Frosting Tip (I used a Star tip no 21)
Scissors
Gel Food Coloring (I suggest the gel coloring made by Wilton)
Paint Brush
Cupcakes or cake

INSTRUCTIONS:

  1. Cut the bottom tip off your pipping bag and insert your frosting tip.102
  2. Choose your colors for the Tie Die Frosting and start painting lines around the inside of the pipping bag (choose to space out the lines or cover the entire bag).
  3. I picked out 5  colors and painted  around the bag.
  4. Start at the tip and paint up just past the center of the bag.
  5. Fill pipping bag up with white frosting
  6. Twist off the top of the bag
  7. Pipe Tie Dye frosting onto cake.

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How To Cover Cake With Fondant

INSTRUCTIONS:

  1. Prepare cake by lightly covering with buttercream icing. Fondant amounts to cover cakes
  2. Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners’ sugar.
  3. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners’ sugar to prevent sticking.
  4. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners’ sugar if needed.105
  5. Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.106
  6. Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant.
  7. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.
  8. Use the straight edge of the Smoother to mark fondant at the base of cake.
  9. Trim off excess fondant using a spatula or sharp knife.107

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Fondant Rose

INSTRUCTIONS:

  1. Knead the fondant to make it soft and pliable. It should be 10 balls in total for the three layered rose, one of which needs to be rolled into a one inch sausage on the palm of your hand. The balls should be 1 cm in diameter.
  2. Press the balls flat on one side only, creating a gentle gradient from the thickest side to the thinnest. Do the same with the sausage of fondant, smoothing down the longest edge.
  3. Carefully remove all the petals from the plastic wallet.
  4. Place the sausage of fondant on your forefinger, with the thick end at the bottom and the thinnest edge facing up. Roll closed and pick up your first petal.
  5. Place this thick end towards the floor and thin end pointing up, behind the bud and leave the right hand flap of the petal open.
  6. Slot the next petal inside this flap and repeat until you have three petals in place. Use the next three petals to make the second layer in exactly the same way and the final three petals to make the third layer to your rose.
  7. Gently tease the petals outwards to make the rose ‘bloom’.
  8. Take a palette knife and cut the excess fondant from the bottom.
  9. Place your finished rose on top of an iced cake.

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