Sunday, August 17, 2008

Make Up Case Krispy Cake

A perfectly pink cake, but it's not cake. It's the ever yummy Rice Krispy Treats covered with fondant. The birthday girl just doesn't like cake . . . even my cake. I made her a castle last year (check it out). I can't believe that its been a year since I made the Starry Castle, wow.

I can not claim this design as my own, the birthday girls Mum was looking through some of my cake books and just loved Debbie Brown's make up case from 50 Easy Party Cakes, so we made the case by I updated the look of the cosmetics, using lots of black colour paste and luster dust, and glitter. Just like my real ones in my case. Well maybe the colours are not quite so bold. And I am more of a green girl, but we can talk about that another day.

Debbie's board is a flat colour whilst mine is hand embossed with various sized flowers on pink fondant.

I have included the Rice Krispy recipe for you, and it can be formed into just about any shape, very fun.

Kellogg's Rice Krispies Treats Original

3 tblspns butter or margarine

10oz packed regular marshmallows

6 cups Rice Bubbles/Krispies

1. Melt marg or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Rice Bubbles/Krispies cereal. Stir until well coated

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Source: Kellogg's Rice Krispies - Recipes to make with kids.

Saturday, August 9, 2008

Chocolate Wildflowers 60th Cupcakes

The brief for this 60th Birthday cake was pretty specific, the birthday girl loves chocolate, loves strong colours and loves native flowers and was happy to oblige.

Cutting cake - Classic Chocolate cake torted with dark chocolate
glaze, and finished with the same glaze. Styled with freestyle chocolate Australian Wildflowers, gum leaves and just a touch of green edible glitter

Cupcakes - Classic Chocolate & Vanilla, topped with dark chocolate glaze, styled with
freestyle chocolate Australian Wildflowers, gum leaves and just a touch of green edible glitter.

All that glitters . . .

On my blog is edible, especially these Spiced Cupcakes topped with fondant, white jimmies and gold balls.

These were made last minute for my Mum's birthday, I seem to spend all my time a creative effort on other peoples cakes, not my own family's. So these were created from what I had in my cupboard, just waiting to be used, my only hurdle was that I had only one egg. Must get those chickens laying again.

Very very tasty, perfectly sweet with a cup of strong tea.

Wednesday, August 6, 2008

It's been raining

Australia is suffering from drought, not that it looks like it in this picture. This is the view from out front yard, I think that we are pretty lucky.

Homemade Rainbow