Candylands' Creative Corner (pg. 4)

<Candyland Contributors Complete Picture Gallery>  

Go To Creative Corner Page:  1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22 

<Previous Page>   ~ ~   <Candyland Crafts Home Page>  ~ ~

Blackberry-Lime Parfait

Contributed by: Carole Resnick (Cleveland. OH)

A little different than the usual Keylime pie!

In a small bowl, combine the butter, the sugar and the crumbs. Mix well; set aside. In a medium bowl, beat the cream cheese until light and fluffy. Add the milk and continue to beat until combined. Stir in the juice and the sour cream. Place 1/3 of the lime mixture in the bottom of a 4 - 5 cup bowl. Sprinkle 1/3 of the crumbs over the lime mixture. Repeat layering twice. Scatter the raspberries over the top of parfait. Chill for at least 1 hour before serving. (Can be made 1 day in advance).

Serves 4-6

1/3 cup unsalted butter, melted and cooled

1/3 cup sugar, or to taste

1 1/4 cups graham cracker crumbs

12 ounces cream cheese, softened

21 - 22 ounces sweetened condensed milk

3/4 cup key lime juice (fresh or bottled)

1 1/2 cups sour cream

1 cup fresh or frozen (thawed) blackberries

Liberty Truffle

July 4 is, without a doubt, my favorite. This year was extra special because 1 of my guests had just returned from the Middle East. Everything on my menu had an Americana theme --- hot dogs, burgers, potato salad, a red, white and blue gelatin mold ---

  In a medium bowl combine the pudding, the milk and the sour cream. Beat or whisk for two minutes. Set aside for five minutes. Cover the bottom of a 3 - 4 quart trifle bowl with one-half of the cake. Spoon one-half of the pudding, evenly, over the cake. Arrange the strawberries, evenly, over the pudding. Repeat layering using the remaining cake, pudding and blueberries. Cover top of bowl with plastic wrap and refrigerate for at least 4 hours or overnight. At serving time, remove trifle from refrigerator and remove plastic wrap. In a medium bowl, beat whipping cream and sugar to stiff peaks. Spread 3/4 of the cream, evenly, over the top of trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes of whipped cream around edge of trifle. If desired, garnish top of trifle with additional strawberries, blueberries and/or other appropriate decorations. Serves 10 - 12 Return any unserved trifle, covered, to the refrigerator.

        1 9-inch pound cake, (homemade or purchased) cut into bite size pieces

        2 pints strawberries (washed, patted dry and sliced)

        2 pints blueberries (washed and patted dry)

        2 packages (4 serving size) instant vanilla pudding

4 cups cold milk

1/3 cup sour cream

2 cups whipping cream, chilled

3 Tablespoons powdered sugar, or to taste

Burger Cake

Contributed by special arrangement with: Zoi Mlinaric (Australia)

This is a cake that I made for my nephew's 10th birthday. The two cakes (the buns) were 8" round triple chocolate cakes and all of the decoration was done with fondant and royal icing. The "sesame seeds" were actually Rice Bubbles (a brand of cereal available in Australia - if you don't have it there).
Hope you like it.                              Kind Regards, ZOI MLINARIC

KarenFoyCakeAnniversary CakeKaren Foy

Contributed by: Karen Foy (Westfield, NJ)

~ ~ Click on either image for close ups ~ ~

Hi-my name is Karen and I'd like to share my latest creation with you.  I made this 40th Wedding Anniversary Cake for my parents after receiving much inspiration walking through your store.  The three layers are lemon cake with lemon filling, white cake with raspberry filling and chocolate cake with raspberry filling.  All three layers were covered in white fondant with the rest of the decorating done in buttercream, royal icing and small candy pearls.  This was my first three tiered cake and only my second experience working with fondant, and I was thrilled with the result.  I especially love the cake topper I found on your clearance shelf! 

Cakes, Cakes, Cakes!

Contributed by: Heather Truett (Folsom, LA)

~ ~ ~ click on either cake image to see a close up ~ ~ ~

I would love to enter these cake pictures in your Creative Corner. I am sending several because most of the articles seem to have two on them. I am a hobby based decorator who just loves to play with her food!
←This cake was made as we are playing around preparing for an upcoming family wedding. They thought they might like a "beachy" cake so we went for seashells and the sort for the bride to be's birthday. The shells are molded chocolate, and the dolphins, starfish, coral and seahorses are free hand chocolate piping. This cake is covered in buttercream and the chocolate pieces are all embellished with luster dust. It was such a fun cake to make I just wanted to share it. <click here to see a dolphin close up>

On the right is a purse that I made for a young girl, the sculpting shape for it was from a cake that a wonderful decorator named Anne shared with me. Everything on this cake is edible, from the molded chocolate make ups to the rolled fondant "leopard" scarf. These kind of cakes are so so fun to make!

This cake <click here to see frog cake> was made for our church homecoming. Our previous pastor used a frog in a memorable series of sermons that led up to our homecoming. This cake was made as a joke for him, as he hates frogs and loves cakes! The frog and lily pads are white chocopan and the log and cat tails are chocolate chocopan, all hand molded. Finished with some wavy water grass, another fun cake to make!

Okay, that's all. I love your site, it's great fun, and I just love your creative corner. It's so great not only to see the pictures but to share a story too!                               HEATHER


 Contributions by: Diane B. (CT)

~ ~ ~ click on cake images to see close ups ~ ~ ~

Hi - My name is Diane B, and I've been decorating cakes for 3 years.  I would like to share with you a cake I made for a grammar school dance, the theme of the dance was diversity, and the students had been learning about different countries.  This cake was a 2 layer 9x13 on top of a 2 layer 11x15 cake, and the world was half of the sports  ball pan.  I used the atlas, copied a picture of the countries, and used the traditional piping gel transfer method.The fondant letters were cut with cookie cutters, and I made the flags using fabric sheets, the computer, and lollipop sticks.  This cake was a huge hit!                        

~ ~ ~ ~ ~ ~  ~ ~ ~ ~ ~ ~ ~  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  ~ ~ ~~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Boo! Happy Birthday

This is an 11x15 2 layer cake, with chocolate buttercream frosting, fondant leaves (marbled, to look more realistic) - and the ghost is gumpaste.  Another decorator shared his instructions and pictures for creating him... I used a piece of styrofoam shaped like a cone, with a round ball of gumpaste to form his head...  cut the gumpaste out in a circle shape and covered the "body" underneath.  After it had a chance to dry, I was able to take the body out.  I used food markers for his eyes and nose.  Thanks for letting me share!  DIANE