Sweet Cuppin Cakes Cake Crew is Growing and oh so Sweet!

Our Sweet Cuppin Cakes Cake Crew Competing first in the Kerry Bear Competition is growing nicely daily! Welcome new members and good luck. If you would like to join the cake crew and compete please do sign up with us HERE or click at the side of the page!

There are no entry fees and no experience necessary, you can find the rules in this blog.

We are looking for 100's of bears! This is a fantastic opportunity to show Kerry and I your best bear! Cheers Lyndsay

Kerry Bear Contest First Entry In Folks

Brittanycakes1982 Has submitted her Kerry Bear and I must say this little sweetie is a darling. To quote Kerry Vincent, "Well, well, well, she is cute!" Remember to save your bear Brittany as we will have you mail it in once it has plenty of time to dry. Thank you for the photo, you will truly inspire many I am sure! xxx Lyns

How to Make a Shaggy Fondant Teddy Bear - Inspired By Michelle Cake Designs

I want to introduce you to an Australian friend of mine Michelle from Inspired by Michelle Cakes. Michelle is the artist who created the bear I posted yesterday and she is going to show you how to make a fondant bear! Pretty spiffy huh?
Now any of you who are reluctant to give this a go, have no excuses, none! you will see!
Thank you so much Michelle
Lyndsay and Kerry
xox

A Note from Kerry Vincent

OK so this is Carter Holton with Dawn Parrott; competitors on the set of Food Network Challenge Paranormal Cakes, with guess who?

My goodness so impressive 77 fans already here in just a few days, I am so thrilled. Lyndsay you did a wonderful job putting this altogether so quickly and expertly.

I think folks will have lots of fun learning and sharing and refining their skills and the Kerry Bear project is generating lots of interest!

Thanks Crew!

Kerry.

Introducing: Sweet Cuppin Cakes Cake Crew

CLICK

Your masterpiece!

Like any good artist, perfection of your finished masterpiece lies in the tools used. If you have ventured to find out how to make your Kerry Bear Contestant you most probably have found a plethora of tools and advice. Keep it simple and use quality.

As with any new endeavor start slowly or else you will set yourself to raise your own bar too high and self discouragement can and is our number reason for not doing something at all.

The beginning is just that, the beginning. Along the course of this contest several bits of knowledge and advice can be shared through contestants on this forum, with the use of the comment section. Kerry and I are hoping to see a flurry of activity as this is meant to be fun and informative bringing a collective of artists together.
You will be surprised how each art venue can introduce tools and methods that help along the other like one hand washes the other so to speak.

What you should have:
Your edible medium in preferred colours etc
water
glycerine
corn flour
a sharp knife
a baller tool
a paintbrush
a fondant rolling pin
toothpicks
a small round cutter
small sharp scissors

With this in hand all should go smoothly. Keep your work area neat and organized and have a few resealable plastic bags. Here is a peak at one bear that inspired me to have this contest! Inspired by Michelle Cakes, more on the artist later!

Create a Kerry Vincent Bear Competition

You have arrived to the Kerry Bear Art Competition. Kerry Vincent FOOD NETWORK CHALLENGE JUDGE and The Oklahoma State Sugar Art Show and myself Lyndsay Zoratti of Sweet Cuppin Cakes Bakery have united to bring you this fantastic opportunity to show Kerry your best bear!

Kerry will judge the bears herself and name the Kerry Bear on October 3, 2010 at the Oklahoma Sugar Art Show! We are not going to tell you what the winner receives as it is a surprise prize and all I will tell you is that Kerry is amazing to offer this prize.

You will see a link at the side here --------> on which to click to enter the conest. You must do the following:

After you have joined Kerry Vincent and left the comment Kerry Bear along with a statement about Kerry (why you adore her etc) You still must wait to be invited to the cake crew of Sweet Cuppin Cakes Bakery. As you create your bear you may upload a photo to show us how you are fairing! You can use any edible medium, the entire bear must be edible. Your bear can include a couple of props if you need, the judging is solely of your bear. No rice krispie treats and no moulds please! We cannot advise you in any way.

This contest will have 3 tiers, but only one grand prize winner. The 2nd and third place bears will receive recognition and again a surprise prize selected by Kerry Vincent. Through out this contest we will unveil our sponsors and prizes they are offering. These prizes will be awarded during the contest and will be for certain challenges we offer you aside from the bear. These side challenges will be posted in fantourage and here.

There will be no tolerance of ill will and cruelty and you will be disqualified at once. This is by NO means a fan hunt for Kerry Vincent or myself. We will not tolerate point stuffing. (begging people to join for the sake of your points)

Your bear bust be completely edible and you must keep your bear as we will have you mail the bear near the closing date. All photos must be uploaded to fantourage no later than September 15th 2010.
You may also continue on your journey to win the tickets to the Oklahoma State Sugar Art Show once you are a member of Fantourage. We encourage you to mainstream this and introduce people to the sugar arts.

If you plan on entering a bear please leave me your contact info via a comment below so we can make sure we know our contestants as we move along.
Any questions regarding the Kerry Bear Competition may also be asked on this forum and you will be provided an answer!
This competition is open to everyone NO EXPERIENCE NECESSARY!

We are calling to all artists and our mission is to have the sugar arts recognized as an art form and not just something for cake! GOOD LUCK, HAVE FUN, SIMPLE RULES, and a FANTASTIC OPPORTUNITY FOR ALL WHO PARTICIPATE! The bears will be used for my publication given your permission.

Sweet Regards,

Kerry and Lyndsay

Think about it?

What if you created like this in fondant? Imagine the possibilities!

Fimo Fondant What Will You Create?

Fimo is a name for a brand of polymer clay made by STAEDTLER. According to information from STAEDTLER Fimo contains polyvinyl chloride (PVC), but has not contained any phthalates since 2006 ^{[citation needed]}. Fimo is sold worldwide, and is made by the German company STAEDTLER Mars GmbH & Co. KG. Its main U.S. competitor is the American brand Sculpey. The material comes in many different colors; there are many finishes to choose from, and even a softener to use with it because it can be hard to work. It is used for making many things, including jewelry, accessories, and small trinkets. Once shaped, Fimo is baked in a standard or toaster oven for about 30 minutes at 110°C (230°F) to harden it. Once baked, it can be cut, drilled, painted, sanded, and sliced thinly.

Poured fondant is a cream confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to the soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Sometimes lemon is added to the mixture, mainly for taste. Other flavourings are used as well, as are various colourings. For example the main filling of a Cadbury Creme Egg is poured fondant.
Rolled fondant or fondant icing, which is not the same material as poured fondant, is commonly used to decorate wedding cakes. It includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keep the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake. This gives the cakes a smooth appearance. Poured fondant can also be rolled out and used for this purpose.^[1]