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Guitar Cake

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Ingredients:

  • 2 9-inch round cakes
  • pink, orange, and yellow food coloring
  • vanilla frosting
  • edge royal icing
  • flood royal icing
  • 1 dark chocolate bar, broken in pieces
  • 3 long chocolate wafer candies
  • 12 sugar pearls
  • 3 round chocolate-covered mints
  • 1 round brown candy-coated chocolate
  • chocolate melting wafers

Step By Step Instructions:

  1. Make a template of the shapes needed to make a guitar. Use them to cut shapes out of the cakes. Glue the pieces together with a little frosting onto a cake board.
  2. Level the top of the cake.
  3. Mix up a batch of pink frosting. Spread over the top and sides of the cake. Pipe beads of frosting around the bottom edge. Place the cake in the refrigerator until the frosting gets firm, about 30 minutes.
  4. Mix up a batch of edge royal icing. Color it pink to match your frosting.
  5. Mix up a batch of flood royal icing. Divide into three bowls. Color one bowl orange, one yellow, and one pink.
  6. With the pink edge icing, pipe a line around the top edge of the entire cake.
  7. Spoon the pink flood icing onto the cake top to completely cover the cake.
  8. While the pink flood icing is still wet, pipe yellow and orange flame shapes on the body of the guitar.
  9. Let the icing harden for an hour.
  10. When the icing has hardened slightly, but not completely set, place on the candy details. Place six chocolate bar pieces on the neck of the guitar.
  11. Place two long chocolate candies in the middle of the body. Place another long chocolate candy at the top of the neck.
  12. Align six sugar pearls along the bottom edge of the last long chocolate candy on the body. Put six pearls along the left edge of the top of the guitar.
  13. Place three chocolate-covered mints and one candy-coated chocolate along the right side of the body.
  14. Place a few melting wafers in a small zip-top bag. Leave the bag open and microwave on the defrost setting for 30 seconds. Squeeze the melted candy to one corner. If the wafers are not soft yet, microwave on defrost 30 seconds more. Then snip a small corner off the bag.
  15. On a piece of wax paper, pipe six strings of chocolate, long enough to go from the top of the neck to the body. Let them harden for an hour. Then place them on the cake.

Tip:

Use templates to make cakes of any shape.

  1. Sketch out your cake design on paper.
  2. On another paper, trace the bottoms of the cake pans and cut out these shapes. Arrange the pan shapes over your sketch. Figure out how the pan shapes could be cut to make the shapes in the sketch. Then cut the pan circles into those shapes.
  3. Place the cut paper shapes on the cakes. Cut the cakes along the papers’ edges.
  4. Put your cake together like a puzzle.

Ingredients:

  • 2 teaspoons meringue powder
  • 2 tablespoons water
  • 2 to 2 ½ cups confectioners’ sugar

Step By Step Instructions:

With a mixer on high, blend the ingredients together in a bowl for about four to five minutes. The icing is the right consistency when it forms little peaks that hold their shape.

Step By Step Instructions:

Make a batch of edge icing. Then add water ½ teaspoon at a time, blending after each addition. The icing is ready when drips hold their shape for just a moment before they blend back into the icing.

Tip:

Keep icing in an airtight container when you’re not using it. If you don’t, a crust will start to form on the top. You can keep icing for about a week at room temperature. Rewhip before you use it.

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