Did you see the beautiful cake in the Paper Crafts & Scrapbooking January 2014 issue used for the Get Inspired column? It was created by Erin Gardner of Wild Orchid Baking. Today, she is our guest blogger. Give Erin a warm welcome!
As a cake designer I love to look to other crafts for inspiration! In my recent Craftsy class, Simply Stunning: Hand-Stamped Cakes, I take techniques and tools found within the stamping world and use them to decorate cakes. Beyond traditional stamping methods, I demonstrate how to use items from your fridge and pantry (like celery and marshmallows, believe it or not!) to create fast and fun cake designs.
If you’re new to fondant and cake decorating in general, check out some of the free mini classes Craftsy has to offer to get started. As a special holiday treat I’m offering Paper Crafts Magazine’s readers 50% off my Simply Stunning: Hand-Stamped Cakes class!
Holly Stamp Cake
- 1 acrylic block
- holly leaf cutter
- 2 oz of gum paste or fondant for making the stamp
- 2 oz of red fondant for holly berries
- rolling pin
- green gel food coloring
- foam craft brush
- fondant finished cake
Make the stamp:
1. Roll the gum paste or fondant to about 3/4 of an inch thick.
2. Cut out a holly leaf.
3. Flip the holly leaf over and place the acrylic block on top of it. Gently press down so that they holly shape adheres to the block.
4. Flip the block over and allow the stamp to dry out overnight.
Stamp your cake:
1. Squirt a small amount of the green gel food coloring into a small bowl.
2. Use the foam craft brush to apply the green gel coloring to your holly leaf stamp.
3. Stamp holly leaves onto the top of your cake all around the edges to create a wreath effect. Reapply the gel food coloring to the stamp each time.
4. To make the holly berries, pinch off pea sized amounts of red fondant and roll into tiny balls. Place the holly berries onto the cake within the area where you stamped the leaves. If your holly berries aren’t sticking, brush the backs with a dab of water to adhere.