Candylands' Creative Corner (pg. 1)

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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

                       A simple but delicious recipe for: Peanut Butter Crunch Bars

Contributed by: Nancy Hussar (Florida), who writes:

"These crunch bars are extremely easy to 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.

  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

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!

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.

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