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How To Make a Drip Cake

…and everything else you need to know.

I’ve been busy, researching the best ways to create the ultimate drip cake and I’ve found some really interesting information for you guys. The plan is for me to write it all down in one place for you!

I have found the best free tutorials, top cakey tips and fan share inspiration. I’ll also recommend the products you can use to achieve the very best results.

This video is by Rosie’s Dessert Spot and gives you a really good idea how to get started with your drip cake.

The blog that I’d also highly recommend is Craftsy’s ‘How To Make a Trendy Drip Cake’

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Craftsy offer a full and even more importantly free step by step guide to create this also vibrant cake.

MATERIALS NEEDED:

  • Chilled buttercream, ganache or fondant covered cake (The chilled part is important! Keep it in the fridge until you’re ready to add the glaze drip)
  • Heavy cream (aka whipping or double cream)
  • Tempered chocolate or confectionery coating
  • Gel or paste food colouring (appropriate for use with chocolate)
  • Angled palette knife
  • Tablespoon
  • Microwaveable glass bowl
  • Spatula

Do you want to achieve that gorgeous vibrant pink? Try out Rainbow Dust Pro Gel Pink! Our favourite!

Pink Day Inspiration

OK, so we’ve mastered the cake, we have a step by step… do you want to try and create a glaze drip? We’ve got you covered with this helpful video recipe from Cupcake Savvy Kitchen. Their youtube channel has loads of great, free video tutorials on it!

TOP TIP: Worried about your buttercream melting? Add a small amount of Meri-White to the mix, this helps firm the buttercream slightly, whilst keeping it light and fluffy… no sticky mess! This same technique goes for all buttercream cakes including cupcakes!

Finally lets get some Drip Cake Eye Candy on the go with some of our lovely customer shares!

We have share days on our Party Animal Online Facebook Page on Monday’s and Friday’s if you want to share any of your creations with us 🙂

Drip Cake Inspiration

★ FAN SHARE ★ Now how about this for a drip cake!! This is Wendy Palmer’s first ever drip cake and I think it is amazing!! I could tuck into a piece of that right now! Chocolate heaven!

Drip Cake Inspiration

★ FAN SHARE ★ Leaza McLaughlin has shared her tasty looking Wedding Anniversary Cake with us!
“Simple buttercream and ganache drip cake for my wedding anniversary 💍🍾. Ganache coloured with Sugarflair pink paste.” Happy Wedding Anniversary and what better way to spend it than eating cake

How To Make A Drip Cake

★ FAN SHARE ★ Mmmmm I could eat a huge slice of this right now! This delicious cake has been shared with us by Katy Chanter “Made this yummy chocolate orange drip cake. Gorgeous progel orange from your good selves.” Thanks for shopping and sharing with us Katy 

Make Drip Cake

★ FAN SHARE ★ “This was 9″ high. No dowels as the choccy is hard in this weather” posted by Cathy Taylor.

We recommend always using dowels if you are using buttercream or ganache and especially in warm weather. It will save the chance of a complete hair pulling disaster!

If you like the metallic cake finish on Cathy’s cake I recommend reading our Metallic Cake Finish Blog!

Did you know you can also make drip cakes using just Colour Melts? Read our blog Melt and Create to find out more about them.

Melt and Create

Thanks for reading and following our blogs… feel free to write any suggestions for helpful articles in the comments below.

Fat-Free Swiss Roll Recipe

Fat-Free Swiss Roll

rolled and filled fat-free swiss roll

At Partyanimalonline we have been baking cakes professionally for many a year and we would like to share some of our basic recipes for you to adapt for your own cakes and bakes and today I present to you a fabulous fat-free swiss roll recipe:

This basic swiss roll recipe fills a tin about 35 x 25cm (13″ x 9″). Light and perfect with fruit cream and ganache for cakes and desserts. The finished size depends on your filling and how tightly you roll.

Ingredients

  • 3 large eggs
  • 100g (4oz) Caster Sugar
  • 100g (4oz) plain flour
  • 1 tablespoon (15ml)hot water
  • Caster sugar for dredging

Filling

Jam and Buttercream or ganache

Method

Step 1:Preheat your oven to 220°c(425°f/gas 7).

Grease a swiss roll tin measuring approx. 3 x 9 inches and line with baking parchment or greaseproof paper. Whisk the eggs and sugar until the mix retains the trail for a few seconds. Lightly grease the paper and sprinkle lightly with plain flour. Make sure the flour covers all the surface and then tap out any excess.

Prepared fat-free swiss roll tin
Grease parchment and dust with plain flour

Step 2: Weigh out the caster sugar and place in a bowl with the eggs. Whisk on a fast speed until the mixture is light and creamy. At this point the mixture should be firm enough for a trail to remain on the surface for a few seconds

Whisked swiss roll mixture

Step 3: Sieve the flour and add half to the whisked mixture. Carefully fold in the flour. Add the remaining flour and repeat. Make sure the flour is evenly mixed but do not mix more than necessary to avoid losing the air as the more air in your mixture the lighter your finished cake will be.

folding flour into swiss roll mixture

Step 4: Tip out the mixture into the prepared tin. Tilt the tin to ensure the mixture is spread evenly into all the edges and corners.

Filled tin with fat-free swiss roll mixture

Step 5: Bake in the centre of your preheated oven for 7 – 10 minutes until the mixture is a pale golden brown. It is important not to overbake as this will cause your finished swiss roll to crack.

Baked swill-roll

Step 6: While you are waiting for your swiss roll to bake wet and wring out 2 clean teatowels. Place one flat onto your worktop. Cover with a piece of baking parchment sprinkled with caster sugar. When your cake is baked turn it out onto the paper. Trim any crisp edges with a sharp knife and then cover with the second tea towel and leave to cool for a few minutes. This top tip keeps your cakes pliable and makes it less likely that you will have cracking when you roll up the swiss roll.

Turn out the swiss roll

Step 7: When the swiss roll is cool but not completely cold remove the top tea towel and the backing paper from the cake. Use the underneath paper to roll up the swiss roll. The paper stays in the roll until you are ready to fill it. If just filling with jam you can do that even if the cake is a little warm however if using cream, ganache or buttercream you should leave the cake rolled in the paper until completely cold.

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Step 8: As soon as cool enough carefully unroll the swiss roll and remove the parchment. Spread with the filling of your choice and roll back up. Take care not to press too hard as this may cause the cake to crack. Re-roll once filled and then dust with icing sugar if serving as a dessert or simple swiss roll. Alternatively you can cover the cake and use as part of a novelty cake – such as trains, candles, fireworks and much more!

Variations

You can colour or flavour your mixture and fill with a filling of your choice.

  • Try replacing about 1 tablespoon of flour with cocoa powder for a chocolate swiss roll and fill with raspberries and fresh cream for a beautiful chocolate roulade dessert.
  • Or add a few drops of Sugarflair Hollyberry droplet colour and a few drops of Sugarflair Strawberry food flavour to the sponge and fill with strawberry jam and ganache for a pink, girly, fruity swiss roll with a chocolatey twist!

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Creating Easy Carnation Sugar Flowers

Creating Easy Carnation Sugar Flowers

Creating Easy Carnation Sugar Flowers

A few months back we wrote to you about creating the easiest rose ever, well now we are here to tell you about creating easy carnation sugar flowers using the fantastic Easiest Carnation Cutter Ever by FMM Sugarcraft. Of course like all the new products we keep you up to date with, these cutters are also available in our online store.

Creating Easy Carnation Sugar Flowers

 

After the huge success from the rose cutter, it’s just fabulous news that FMM Sugarcraft keep releasing belting new products that really do make creating easier and less time consuming. These take 5 minutes to create, a few hours to set and a simple dust of colour on top to give your carnation a realistic finish.

Creating Easy Carnation Sugar Flowers

 

Here’s some great tips when creating your carnations.

  • Always use flower or modelling paste. Using sugarpaste will cause the flowers to crack and crumble.
  • Dust your surface lightly with icing sugar to stop your paste from sticking, also non-stick boards are extremely helpful.
  • Roll thin. With a good quality flower paste the thinner you roll the more realistic your sugar flowers will look.
  • Dust the flower once dried with powder colour like sugarflair blossom tints and a dry brush to create a variegated finish.
  • If you love this cutter then you have to try The Easiest Rose cutter.. it’s just as fantastic & saves hours of time!

Cover cakes & cupcakes in beautiful carnations!

Creating Easy Carnation Sugar Flowers

Learn how to use the Easiest Carnation Cutter. FMM Sugarcraft have kindly made us a free tutorial to watch at your leisure.

If you loved this post, give these ones a read! We think you’ll like them just as much!

Make the Easiest Rose Ever

Metallic Cake Finish

Camera Cake Inspiration

Silhouette Cakes

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Daffodil Sugar Flowers

Daffodil Sugar Flowers

An easy to follow Daffodil sugar flowers tutorial.

Spring has sprung and the flower of the month are Daffodils. They are bright vibrant and give everyone a much welcomed spring glow. When I see a daffodil I always invision the sunshine and say goodbye to those horrible cold days!

FMM Sugarcraft have created a new video tutorial for sugarcraft & cake decorators. So learn how to make a completely edible daffodil for a gorgeous spring cake topper now.

Watch this video for a full range of tutorials on Spring Flowers. It includes Daffodil, Primrose, Daisies & Lily of the Valley.

All the cutters and equipment are available from our Spring Flower Collection.

Here’s a full step by step of creating you Daffodil Sugar Flowers.

  1. Attach approx 6 small stamens to a half-length 24-gauge wire.
  2. Cut out the trumpet shape and frill the widest edge with a cocktail stick.
  3. Join the two straight edges together by wrapping around a paintbrush handle.
  4. Pinch the bottom edges together to make a neat cone shape and thread onto a wire. Allow to dry.
  5. Use the petal cutter to cut out from a Mexican Hat the main shape and vein with the Multi Flower veiner.
  6. Cut out a second layer of petals and emboss with the flower veiner.
  7. Soften all of the petal edges before securing the cut petals to the main flower shape.
  8. Thread the trumpet wire through the centres and secure, leaving a reasonable length of cone to the flower. Taper the back of the paste well.
  9. Pinch the tips of the petals and add a long diamond of light brown tape to the base of the cone.
Daffodil Sugar Flowers
Daffodil Sugar Flowers

Gerbera Sugar Flower Tutorial

Gerbera Sugar Flower Tutorial

Gerbera Sugar Flower Tutorial

Here’s our Gerbera Sugar Flower Tutorial kindly put together by our guest blogger Charlotte Emily Cake Design.

Gerbera Sugar Flower Tutorial

Here’s What You’ll Need

  • PME Sunflower/Gerbera Daisy Cutters
  • Daisy Centre Stamp (JEM) or Cone Tool
  • Flower Former (not shown)
  • Foam Pad
  • Edible Glue & Brush
  • Bone Tool
  • Craft Knife or similar
  • Rolling Pin
  • Icing Sugar/Cornflour
  • Flower Paste (I used pink and black here)

* I use the PME plunger cutters. I have shown all three sizes in the photo, but I only used the two smaller cutters for this flower.

You can find everything you will need for this tutorial in our Gerbera Sugar Flower Collection on the Party Animal Online Cake Supplies Shop.

Gerbera Sugar Flower Tutorial

Step 1: Get everything you need ready and organised from the list above.

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Step 2: Begin by rolling the pink flower paste thinly and cut two of the medium size daisies, press down on the plunger to emboss the petals.

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Step 3: Place onto the foam pad, and use the larger end of the bone tool to curl the petals. Start from the outside of the petal and bring the tool towards the centre.

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Example of curling in process……

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Example of first curled petal….

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Step 4: Continue to curl all the petals on both flowers until all the petals have been curled.

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Step 5: Place the first layer of petals into the flower former (dust the former with icing sugar first)

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 Step 6: Apply a little edible glue to the centre of the first layer and add the second layer. Try to place so that the petals are off-set from the bottom layer.
gerbera_sugar_flower_tutorial9Step 7: I use a small palette knife to bring some of the petals towards the centre to give a more realistic looking flower.
gerbera_sugar_flower_tutorial10Step 8: Cut two more daisies using the smaller cutter.
gerbera_sugar_flower_tutorial11Step 9: Place onto the foam pad and curl as before, this time using the smaller end of the bone tool.
gerbera_sugar_flower_tutorial12Step 10: Attach third layer of petals to the centre with edible glue.
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Step 11: Attach fourth layer of petals. Again, use the palette knife to move the petals into place.
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Step 12: Cut a final daisy with the smaller cutter and cut each petal in half with a sharp knife (only go about 3/4 down each petal with the cut).
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Step 13: Curl each petal using the smaller end of the bone tool and pop to one side.
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Step 14: Dust the daisy centre stamp with icing sugar and tap to remove excess.
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Step 15: Press a small amount of black flower paste into the stamp and remove (I use my craft knife to remove from the stamp, just insert into the paste and gently ease out).
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TIP: The stamped centre…..if you do not have a stamp you can make the centre by rolling a ball of flower paste and flattening slightly. Use the end of the cone tool (or similiar) to indent the paste all over.
gerbera_sugar_flower_tutorial19Step 16: Apply your final layer of petals to the centre of the flower with edible glue.
gerbera_sugar_flower_tutorial20Step 17: Attach the centre….
gerbera_sugar_flower_tutorial21Step 18: Apply a little edible glue to the sides of the black centre….
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Step 19: Using a small palette knife, gently ease the petals towards the centre. You don’t want to stick them completely down, just curled round and almost ‘cupping’ the centre.
Gerbera Sugar Flower Tutorial
You’re all done! We hoped you liked this Gerbera Sugar Flower Tutorial.

Check out our online Cake & Sugarcraft Supplies Shop.

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18 Egg-cellent Ideas for Easter Treats

18 Egg-cellent Ideas for Easter Treats

Yes, my bad! It’s that time of year where I am able to make some rather poor puns to do with Easter and what not! So this blog will not only be packed full of badly written Easter-related puns but also some pretty great Egg-samples of what Easter Treats you can make with the kids this year! Sorry, I’ll stop yolking around shortly!

Easter Treat Ideas

We’ve added the links to take you to each tutorial on the pictures so if you like what you see and you want to know how to make it just click the pictures to be teleported to the egg-citing Easter Treats!

1 – Easter Nest Cupcakes by the Taming Twins. We recommend using a grass nozzle for the nest and grass.

Easter Treats

2 – Home-made giant, salted, raw dark chocolate egg, filled with salted date caramel and dark chocolate mousse. For making your own eggs get the right Easter Egg Moulds for the job.

Easter Treats

3 – Chirpy Chick Cupcakes by the Simple Sweet Life! Cuuute!Easter Treats

4 – Colourful Easter Cuppies by Two Sisters Crafting.Easter Treats

5 – Easter Chick Cake Pops

Easter Treats - Chick Cake Pops

6 – Easter Chick Cupcakes by Victorious CupcakesEaster Chick Cupcakes

7 – Matallic Bunnies – We used Rainbow Dust Click-Twist Brushes to paint straight on to these Malteaser Bunnies, they make for super cute toppers!Easter Treats

8 – Nest Cake Tutorial Easter Treats Ideas

9 – Yummy Cadbury Creme Egg Chocolate Caramel Shortbread by Kerry CooksEaster Treats

10 – Mini Egg Cake!! Find out how to make it… by HobbycraftEaster Treats

11 – Home-made Easter Eggs… use white chocolate with powder colours to create awesome vibrant eggs. We stumbled across this beauty on Pinterest!Easter Treats

12 – Annie’s Noms and her super cool Funfetti Shortbread Bites!Easter Treats

13 – Creme Egg Cupcakes by Taming Twins – this blog has the recipe as well as 5 top tips that will make you the perfect Creme Egg Cuppie!Easter Treats

14 – White Chocolate Easter Egg Cupcakes by Glaze & Garnish… these look so tasty. Love the egg box display!Easter Treats

15 –  Golden Egg… Have you always wanted to have a golden egg! Now you can have it and eat it thanks to Rainbow Dust’s Edible Gold Metallic dust – Ginger Glow.Easter Treats16 – Easter Nest Cake Pops..easy to do and super effective, don’t let cake cut off’s go to waste!Easter Treats Ideas

17 – Skinny Easter Egg Cake Balls, for those of you who are cutting back on calories this Easter. Made by Skinny TasteEaster Treats

18 – EASTER OMBRÉ PINATA CAKE – by Taming Twins who have outdone themselves with awesome recipes and tutorials this Easter!

Gosh I’m Eggs-hausted…

Thanks for taking the time to read and remember if you need food colours, sugarpaste, flavours and tools then look no further than our Online Shop.

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Easter Chick Cupcakes

Easter Chick Cupcakes

These Easter Chick Cupcakes are so adorable and easy to put together, follow our guest bloggers step by step below and learn exactly how to create these cute Spring themed cupcakes. Tutorial by Victorious Cupcakes.

Easter Chick Cupcakes

  • Serves:12  
  • Prep time:50 mins 
  • Cooking time: 30 mins 
  • Total time:1 hr 20 mins 
  • Skill level: Easy peasy 
  • Costs: Cheap as chips

Ingredients

  • 150g unsalted butter, room temperature
  • 150g caster sugar
  • 130g self-raising flour
  • 20g cornflour
  • 1 tsp vanilla extract
  • 2 tbsp milk, room temperature
  • 3 eggs

For the hatching chicks toppers:

  • 55g butter
  • 250g icing sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 500g white fondant
  • Orange, black and yellow food colour pastes.  (Victoria used Sugarflair’s Tangerine/Apricot, Egg Yellow and Liquorice)

You will also need:

  • 7cm circular cookie cutter
  • Small daisy cutter
  • Small star cutter
  • Sharp knife
  • Small brush

Everything you will need to decorate the cupcakes can be found in our Easter Chick Cupcakes Collection.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with cupcake cases.

Step 2: Using an electric mixer, beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Step 3: Add 1 egg, 1/3 of the flour and a splash of milk and beat with the electric mixer until just combined. Repeat until all the ingredients are combined.

Step 4: Divide the batter between the 12 cases (use an ice cream scoop to get even amounts) and bake for 20-25 minutes depending on your oven. Remove and cool in the tin for 10 minutes before moving to a wire cooling rack to cool completely

To make the buttercream icing

Step 1: Place the butter, icing sugar, vanilla and milk in a large bowl and mix using an electric whisk for about 5 minutes until smooth.

Step 2: When the cupcakes have cooled completely spread a little buttercream over the tops to make them smooth. Don’t spread right to the papers or the buttercream will spill over the sides.

To make the chicks

Step 1: Colour 350g of the fondant yellow (body), 50g orange (beak and legs), 10g black (eyes) and leave 90g white (shells and eyes).

Step 2: Roll the yellow fondant out to 1/4 inch thick. Cut 12 7cm circles and place over the top of the buttercream and smooth with your fingers.

Step 3: Make a tuft of hair for the hatched chicks using the daisy cutter.

To make the egg with legs:

Step 1: Roll the 90g of white fondant quite thinly to 1/8 inch thick and cut out a 7cm circle. Then using a small star cutter, cut 2 star shapes out at the bottom of the circle and stick the circle onto the yellow covered cupcakes to make the broken ‘shell’. Use a cocktail stick to create a cracking effect on the egg shells.

Step 2: Using the orange fondant, roll 2 sausage shapes for legs and cut 2 strips in one end for the feet.Texture the legs with a cocktail stick, and then stick them in the star shape with a brush of water.

To make the hatching shell

Step 1: Roll out the white fondant to 1/8 inch thick and cut out a 7cm circle, then cut the circle in half. Using a sharp knife, cut triangle-shaped pieces out of the cut edge and, with a brush of water, stick to the yellow topped cupcakes.

To make the beak

Step 1: Roll the orange fondant and cut 12 small squares for the beaks.

Step 2: Using a cocktail stick, press diagonally from one corner to the other to make a line, being careful not to go all the way through. Stick the beaks on with a brush of water.

To make the eyes

Step 1: Roll small balls of white a press flat into a circle shape, then repeat with the black fondant making them slightly smaller. Stick them just above the beaks with a brush of water.

Tell us what you think of this Easter Chick Cupcakes Tutorial in our comments below and if you enjoyed reading it please share it with your friends 🙂