White Sour Cream Cake

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Whtie Sour Cream Cake WM

Over the past few years, my White Almond Sour Cream Cake has evolved a little bit … I’ve made changes due to smaller cake mixes and wanting to have some variety in my recipes.

So, after making some tiny changes and measuring in a new way, I’ve started calling this White Sour Cream Cake.

It’s really very similar to a thousand other recipes out there on the world wide web, but I thought it would be a great recipe to share over at CakeJournal.com and to also share with YOU, my readers, my updated version.

Granted, I still use the White Almond Sour Cream Recipe (as is) for a traditional “wedding cake” flavor, but I also enjoy mixing it up and making this doctored cake mix recipe into just a vanilla cake or a lemon cake or whatever flavor is calling my name!

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So – go have a look!  The newest version is over here, and you can find my original post here AND my post on how to deal with the smaller cake mixes that manufacturers are pushing out these days.

P.S.  Do any of you have a great recipe for a white velvet cake?  I had a slice of white velvet a few months back but haven’t been able to find a recipe that tastes the same!  I’m pretty sure the recipe was cake-mix-based, but there must have been a secret ingredient I’m  missing!

P.S. #2  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

 

 

How to Make Fondant Sugar Glue

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How to Make Fondant Sugar Glue

I’ve shared this before, but that post was not read very much so I thought I’d share again How to Make Fondant Sugar Glue.

I used to use either water or “Tylo glue” (Tylose mixed with water to form a glue).  The problem is, you have to be extremely careful with water alone because if you use too much and it drips or runs down your cake, it makes a mess in a hurry!

The Tylose glue really does work great – but it’s not ready in an instant.  It’s best to mix up and let it sit (and sort of “congeal”) overnight in the frig.  This is not always practical for us decorators who are super scatter-brained don’t always think that far ahead.

But recently, I’ve started doing a couple of new things that I like much better!

When I can get away with it (when the decorations are flat), I rub the entire surface of my cake with shortening and apply fondant on fondant.  A good example of that is the Rainbow Chevron Cake up top!  All of those stripes are adhered to the cake with shortening alone and it works great!   I also use shortening almost all of the time now to put letters one.  I can move them around without damaging anything if I discover that I’ve put a name on off-center or too high or low!

How to Make Easy Fondant Sugar Glue

However, today I’m sharing my newest and most favorite method… melted marshmallow fondant with a little water!   I learned this trick from CorrieCakes on Facebook and it’s a perfect, easy “glue” for all fondant decorations.

It only takes seconds to make and if you decorate with mmf, you have everything you need on hand to make this “glue”.  It’s thicker than water, doesn’t “run” easily and well… it’s just a great solution!

See the picture up there… you just take a small ball of fondant, put it in a microwavable glass dish with a little water (less than a teaspoon) and microwave for 15-20 seconds. You’ll get a perfect, sticky sweet glue!!

If it’s too thick, add a tiny bit more water, microwave for a few more seconds, stir and it’s fixed!  If it’s too watery, you can microwave it more to thicken it up (just be careful… small glass bowls get really, REALLY  hot!).

And that’s that!!  Any questions?

PS.  If you’re not already subscribed to my blog, would you?  You can sign up here for my free email updates and then you’ll never miss a cake or dessert or deal or any other quirky thing I choose to post here!  :)

How to Make Modeling Chocolate

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

How to Make Modeling Chocolate

Recently I’ve started using modeling chocolate in more and more of my projects, like the Pink Lemonade & Pinwheels cake above… all those decorations were modeling chocolate.

And at some point in the future, I hope to do my own modeling chocolate tutorial, but this week I’m going to be using this tutorial and fun video by Shawna McGreevy for How to Make Modeling Chocolate.

My 17 year old son makes all of my modeling chocolate for me and he usually does much smaller batches than this, but THIS week, I have to have a huge batch of white for an upcoming project, so he’ll be doing it Shawna’s way.  Ultimately I’ll get his input on which method he likes better (although honestly, they’re pretty similar except for the quantity differences).

Anyway, I’m sharing her video… because she’s awesome and love her and let’s face it, I’m also being lazy ;)

Here’s what you’ll need:

Watch the video “How to Make Modeling Chocolate” here:

Wasn’t that fun?  I just love the music that she has playing in all of her videos!!   And her smile and personality are just infectious… I’m hoping to see her and maybe meet her at Cake Fest in February (fingers crossed!!).

Have you made modeling chocolate?  What do you think?  Any questions?  Let me know! 

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