OKay so I just wanted to let you all know, I am not ditching you…I just haven’t got to make anything so no posts 
but in may I am making 3 cakes so far. So keep in touch and check back to see whats going on 
Sorry guys…I have been MIA
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Thank you Thank you
Thank you everyone for such awesome comments!! I love them so much and everyone that reads the blog. Hope it is helpful!!!
Epic Chocolate Flowers????!!!!!! :)
Hello everyone!!
Here are a few pictures of my chocolate roses, I made them last night. This was my first try at it and I think it turned out wonderful. Easier then I thought it would be, there really isn’t much to it. I watched a video on how to start the rose and then just went from there. You need a bag of chocolate chips (I used the store brand) and corn syrup.
Melt the chips in a bowl and then add equal parts corn syrup. Mix and chill over night. The next day you should have a hard ball of chocolate ( I let it sit out for a half hr before I use it) Rip of a few small balls so its easier to work with. Then you want to take a small ball and make it kind of long shaped, oval I guess. stick it to the counter (it should just stick there from the bottom being chocolate.) Then you take your second ball and flatten it out until you have a flat circle oval shape. Apply this around the first ball. Rapping it around and making the top into a point. This is super hard to tell you without showing you lol. Okay then do it again, flatten out another circle then rap it around on the other side of your ball and shape it how ever you would like. Keep it up until you have a rose. You can do it as many times as you want.
I know, I am sorry this is not every helpful…I am really thinking about making videos.
What To Do With The Fondant After You Make It???
SO A LOT OF PPL HAVE BEEN READING MY FONDANT POST AND WHAT TO KNOW WHAT TO DO WITH THE FONDANT AFTER YOU MAKE IT, HOW DO YOU PUT IT ON YOUR CAKE ECT.
WHEN YOUR READY TO ROLL IT OUT, YOU WANT TO HAVE POWDER SUGAR OR SHORTENING ON THE WORKSPACE. THEN YOU TAKE A ROLLING PEN AND ROLL THE FONDANT OUT IN ONE DIRECTION THEN FLIP IT OVER AND ROLL IT OUT IN A DIFFERENT DICTION UNTIL IT IS BIG ENOUGH TO COVER YOUR CAKE. THIS MAKES IT STAY ROUND AND NOT END UP A WEIRD SHAPE.
I ALWAYS CHILL MY CAKE THEN FROST IT WITH A CRUMB COAT – THE FIST LAYER OF FROSTING. THEN CHILL IT AGAIN. WHEN YOU TAKE THE CAKE OUT YOU PICK UP YOUR FONDANT AND PUT IT ON THE CAKE AS FAST AS YOU CAN SO IT DOESN’T RIP. (THIS IS REALLY HARD TO EXPLAIN WITH OUT SHOWING YOU. MAYBE THE NEXT TIME I MAKE IT I WILL POST A VIDEO TUTORIAL) SMOOTH IS ON AND CUT OFF THE EDGES. IF IT RIPS DON’T WORRY. YOU CAN JUST DECORATE AROUND IT AND FIND A WAY TO COVER IT UP SO KNOW ONE WILL NO. 
PIECE OF CAKE
Chocolate Molding?
I want to try out chocolate molding. I think I will do this for my kids on Easter, instead of buying chocolate bunnys I am going to make big chocolate roses I will post pictures as soon as I finish. Thanks for reading
First Book Review :)
I should call myself, midnight cake maker…because all the magic seems to happen between midnight and 3am. I guess that’s how is goes with 3 kiddos running around wanting to “help” (make a mess)
I will not get a chance to make a new cake until the end of May, so I thought I would d0 a book review on a cake book. If you guys like this then I will make it a monthly thing with a new book each month. And here is goes…….
This review is on Debbie Brown’s ENCHANTED CAKES FOR CHILDREN….the title is what got me. I love fairy tales and I have a few little princesses myself, so of course I had to buy this book. So far I have tried one “idea” out of this book. I say idea because even though this book tells you step my step directions on how to make the cakes inside. I like doing it my own way and only use the book for ideas and tips. The cakes in this book are small but amazing and cute. I love almost all of them and want to try out a few more soon. As far as the cakes go what I love the most is they are based off fairy tales but not exactly the same…like Cinderella has a pink dress not blue. Seeping beauty has brown hair not blond…..there are mermaids but no Ariel. I like that because it allows you to do your own thing and pick your own colors and make it more like a fairy tale you would have made up.
There is something for everyone in this book…princesses and kings, wizards and dragons. Anything you can think of. so those are the things I like about the book.
Now for the things I don’t like. Right on the cover it says “step by step guide to creating magical cakes” I don’t think this is true. Yes, there are steps….but if your not someone that has made custom cakes before this isnt the book for you. Its mostly basic info not baby steps and there is alot of room for questions. With that being said, my final thoughts on the book are, I am happy I bought it and it works good for me. I don’t think you should depend on the book for step by step info if your a beginner. But if your looking for ideas this works great.
There was alot of info about the right kind of cake to use when carving and different types of fondant. ( I found these helpful) Also some basic techniques and cake quantities. That was very helpful as well.
Thank you for reading and commenting now go make some cake Book cost was 17.00 on Amazon.com
Mindful Mamas cake
Hey everyone! I wanted to share my latest cake with you guys….I made this for the Mindful Mamas of Sierra vista playgroup. I was aiming higher,but I think it turned out okay. It Is layers of yellow cake and carrot cake with butter cream filling. Marshmallow fondant covers the cake. I made all the animals and the branches out of fondant also. In case you can’t til it is a tree stump with animals living in and around it. 
Not the best picture sorry :/
Hayleighs Birthday cake
This is a two tier cake I made for my daughters 3rd birthday. It was strawberry cake on top with homemade chocolate filling and french vanilla cake on bottom with the same chocolate filling. marshmallow fondant in pink and green. I made green stars and pink flowers. For a cake topper I made fruit coming out of the cake with bob sticks. some chocolate and white chocolate covered strawberrys, and green grapes. 
Marshmallow Fondant: How To :)
Hiiiiii:) I am trying to think of the best things to blog about in between cakes. So, I though about doing some “how to” blogs. Keep in mind, I am not a baker or anything special. This is just what I do and what I have learned along the way.…..So hopefully it helps someone that wants to learn new things, if you are a seasoned cake maker and have a few tips for me I welcome any new ideas!!
WHAT YOU NEED TO MAKE ONE BATCH OF MM FONDANT: Powder sugar, Mini marshmallows, shortening, water, a big bowl, spoon, and plastic wrap.
Some people say you should use a name brand powder sugar. I don’t think it matters, I have used both store brand and name brand….everything turned out the same. So I use Kroger powder sugar, your going to need about a pound give or take. Now for the marshmallows they should be mini ( its easier to melt them that way) and this time I do think it matters when you use a good brand so I use Jet-Puffed mini. One whole bag.
Get your big bowl (micro safe) dump your whole bag of marshmallows in the bowl and add about 2 tablespoons of water. Put the bowl in the micro for 35 seconds….don’t go anywhere!!! Oh and try not to stand in front of the micro, my dad always yells at me for that Take it out, steer it, put it back for 30 seconds….repeat. It usually takes me 3 times. Just do it until the marshmallow is fully melted. okay now make sure its not to hot…I dumped hot melted sticky marshmallow all over my hands once…..not fun BE CAREFUL!! But, you can’t wait to long it has to be melted when you do the next step.
Take shortening and DON’T BE SHY!!! Rub it all over the clean counter top where you will be working. Then wipe it all over your hands (THIS IS VERY IMPORTANT) In between fingers palms back of your hands EVERYWHERE!! Oh and take off your wedding ring!!! I made that mistake:( Okay, Now that you have the shortening everywhere, take about 1/3 of the bag of powder sugar and dump it over the shortening on your work space. Then pour the whole bowl of melted marshmallow on top of the powder sugar and shortening. This is where it gets messy. Dump more powder sugar on top of the marshmallow and then just start working it in with your shortening covered hands. keep it up until it starts to look dough like, keep adding powder sugar when you have worked it in add more until you get to a white dough type ball….this takes me about 8 to 10 mins. I know what you are thinking…same thing I was”what the hell!! This can’t be right” But it is don’t worry. okay now that you have your ball coat it in shortening and then double wrap it with plastic wrap, put it in the fridge and its best to wait until the next day to use it, but it will work the same day just let it chill for a while.
This stuff last up to a week in the fridge if it is wrapped up right. So make what you can a head of time, that way you wont get over whelmed the day before you have to have a cake. I personally like mm fondant better then store bought because it taste better and I can read whats in it. But, you can’t have everything and that means it is harder to work with, it has to stay cool and rips very easily. Worth it? I think so.
Just a small tip: after you chill your fondant take it out of the wrap and Kneed it like dough, do this until it gets soft and easy to work with. Then roll it out for whatever you want.
I will post another blog about how thick to roll it out when your covering a cake and more information like that…Okay I hope I helped! Thank you for reading and like I said this is just what I have learned. Goodngiht
FYI
So, if you want to share a post or add it to a fav you will have to click read more. I am trying to make it just show up, but its not working and either is my brain at this point. Thank you for any comments or likes!!!
