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Candylands' Creative Corner
(pg. 1)
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Creative Contributor |
Fantasy Cake
Creator: Barbara Hawkins (Lewisville, TX) ~
~ Click on images for details ~ ~
 A
friend wanted a truly fantasy cake for her daughters
8th.birthday.They were doing a pool party
with Hawaiian sort of decorations. The cake I created for the party
was a sheet cake with a 6" circle on it (the above ground pool). The
children were molded from gumpaste and their hair piped on with
buttercream. Everybody got bellybuttons and tiny toes! Their suits
were painted on using color gel. Their innocence shows as they go
about enjoying the water while a mythical mermaid lounges in the sun
just outside their pool. The cake sides were covered with a jungle
of tall grasses and colorful flowers. BARBARA HAWKINS ---creator
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A simple but delicious recipe for:
Peanut Butter Crunch Bars
Contributed by:
Nancy Hussar (Florida), who writes:
"These crunch
bars are extremely easy to make......in just 3 simple steps.
Prepare by placing wax paper on
 a
cookie sheet. (1) Make Graham Crackers into bite size pieces by
breaking along the score lines. (2) Spread a layer of crunchy
peanut butter on top (3) Pour melted chocolate on top. Let
chocolate harden and enjoy your treats! The easiest
finishing technique, after you pour the chocolate, is to pop the
cookie sheet into the freezer for a few minutes to harden."
NANCY H. |
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A Cake Decorating Tip
for those of you who "always wanted to" but were
"afraid to try"
By: Judy
Acker (Minnesota), who writes:
I found out
that making and decorating a novelty cakes (also called
character or shaped cakes) is not as difficult as I
 thought.
Buy the novelty pans and decorate them as instructed, most say
(with the star tips). I
would see the finished cakes and wish I could do it but
figured no way. Then one day my granddaughter asked me
to make her a Barbie cake for her birthday and I just couldn't
say no. Well I made it and it came out beautiful!
Now I make all my grand kids cakes and others also. You can
take any of the novelty pans and use the star
tips.........simply follow the instruction. With just a little
practice you will find the right technique to squeeze out a
star or border....and they do come out great.
I think the great thing about
the novelty pans is they are for everyone and for all
events. Believe me if I can do it anyone can. I just
never tried it before because I figured I couldn't do it.
So try it and you will be surprised how good it will come
out. HAPPY NANA
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My Favorite
Cakes
Contributed
by: Brenda Hoye (Benton Harbor, MI)
~ ~ Click on cake images for close ups ~ ~
 I've
bought many molds from you (you guys are the greatest!) but
never saw this section of your website. Wow, have I been
missing out. I'd love to share a couple of my favorite cakes
using your molds.
The first one was done for my daughter's 13th birthday. She
wanted a cake with tons of "make-up" on it, and how else to do
it but to use your molds?! All of the make-up was molded out
of chocolate, as well as the numbers 1 & 3. My daughter LOVED
her cake and her and her friends had a good time squabbling
over who would get what piece of "make-up"!
The second was a cake for a very good friend of my mother's.
They wanted her picture (much younger picture!) to be
on the cake, but wanted it to look elegant and sophisticated.
Once again, my chocolate molds saved the day! The picture was
printed with an edible printer to the size of the mold. The
frame was molded with chocolate. I cut out the picture,
applied a very thin layer of piping gel to the back, and added
it to the frame. A small bead border was piped on the inside.
The flowers were made of gumpaste.
I should add that with both
cakes, I used pearl dust brushed over the finished chocolate
pieces to give them more shine and luster. Thanks for
giving me an opportunity to share!
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Marine Corp Cakes!
Contributed
by: Misty Robinson (US Marine Corps. Iwakuni, Japan),
who writes:
 Hi,
My name is Misty Robinson, I am a mother of three and
married to a US MARINE. We
are currently stationed overseas and being where we are,
the only place for us to buy cakes is our local commissary
(grocery store) and the cakes are not all that great or
creative, so I began making cakes on my own. My favorite
cakes are the Marine Corp cakes of course, I'm so proud of
our military men and women and all that they do for us and
I feel that sometimes they don't get the attention or
treatment that they deserve. That's why these cakes are my
favorites. The other was one of my most recent creations
(Scooby-Doo) this was for my twins on their 6th birthday.
This cake was 3 feet in length and really fun to make. |
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Rum Cake
Submitted
by: Eileen Gurry (Minnesota), who writes: I would
like to enter my favorite recipe: Rum Cake! I have been
making it for years. It is so easy to make, uses only 1 pan
(a bundt pan). It is delicious, and stays so nice and moist.
Perfect for get togethers like picnics, showers and
holidays.
Cake> 1 pkg. Yellow Cake Mix
1 cup whipping cream, 1/4 cup oil, 1/4 cup rum, 3 eggs, 1/2
teaspoon nutmeg.
Glaze> 1/3 cup sugar, 1/8
teaspoon nutmeg, 1/3 cup margarine or butter, 2 tablespoons
water, 2 tablespoons rum
 Heat
oven to 3500 F. Grease and flour 12 cup fluted
tube (bundt) pan. In large bowl, blend cake ingredients
until
moistened. Beat 2 minutes at highest speed. Pour into
prepared pan. Bake at 3500 F for 35 - 45 minutes,
or until toothpick inserted in center comes out clean. In
small saucepan heat sugar, nutmeg, margarine and water until
mixture boils and sugar is melted. Remove from heat; add
rum. Pour half of glaze around edges of hot cake. Cool
upright in pan for 5 minutes, turn over onto serving plate.
Pour remaining glaze over top of cake. Serve warm or cool.
16 servings. NOTE - If at high altitude (over 3500 ft): Add
3 tablespoons flour to dry cake mix. Add 1/4 cup water. Bake
at 3750 F for 40 to 50 minutes. EILEEN |
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