If You Can Fimo You Can Fondant

Holiday Planning

2011-11-22T04:47:00.000-08:00

Today I plan to go out perusing the internet to see what is up for Thanksgiving in the USA. Being from Canada and spending this year here in the USA for Thanksgiving has already been a huge treat!! I am pretty sure I like this much better as it streams the holidays nicely together and makes for more fuzzies by the open heart.

What are your plans for the holidays? DO you have any brilliant ideas for crafting or baking or both? We here at Sweet Cuppin Cakes/ Fimo Fondant would LOVE to see what you are up to! Feel free to use our flickr upload to show us what you are doing! ( you will find the link as the top widget on our right side bar) Cheers!

Fall cupcakes

2011-10-20T17:21:00.001-07:00

Fall cupcakes, a photo by mick6799 on Flickr.

I am going trick or treating at Mick Robson's place for absolute sure! Look at those yummies,

bat and spider Oreo Cakesters 3

2011-10-20T17:19:00.001-07:00

bat and spider Oreo Cakesters 3, a photo by thedecoratedcookie on Flickr.

Meaghan Mountford is a hero of mine and these make me smile like I was a little kid all over! I just love them.

Miniature Halloween 2010

2011-10-20T17:16:00.001-07:00

Miniature Halloween 2010, a photo by Hummingbird Miniatures on Flickr.

Think these are edible? Trick or Treat! Caroline of Hummingbird Miniatures is sooo gifted.

Halloween Black Forest Cake

2011-10-20T17:15:00.001-07:00

Halloween Black Forest Cake, a photo by ledelicieux on Flickr.

This is just enough spookie and so inviting. I love it! by Delicieux

Halloween Pumpkin Cake Pops

2011-10-20T17:13:00.001-07:00

Halloween Pumpkin Cake Pops, a photo by niner // We Choose Organic - sweet treats on Flickr.

How can you not fall in love with these little cutie heads! by Niner We Choose Organic Treats

Halloween Cupcake Class

2011-10-20T17:11:00.001-07:00

Halloween Cupcake Class , a photo by thecustomcakeshop on Flickr.

I am out trick or treating already, for some wonderful baked, artful Halloween treats and ohhh what I am finding WOW! by Rachel Walker thecustombakeshop

Halloween in a baked art form

2011-10-19T14:36:00.000-07:00

What would your interpretation of baked Halloween art be? Cake, cookies, pies, fimo, bake it clay? Whatever your medium we would love to see your bestiest Halloween creations. Head to our blog and play, we would love to have you join in our new start up!
You can post all your photos by clicking the link to the right of this post!
We are hoping to see a great deal of talent out there. Cheers

Puppet in cake Contest

2011-03-23T11:46:00.000-07:00

About six weeks ago we all put together a fantastic fun light hearted contest for a puppet theatre casting call. The theatre being in Canada and Nick Lemon being quite the fellow we called out for a celebration!

Not being too sure if it is seasonal or just a very busy time we have decided to extend this contest for a short period of an additional 2 weeks Bringing the last entry date to April 9th!

My fingers are crossed the nicer weather will help motivate some puppets out there =o)

Please visit our photo pages for inspiration and remember Nick has given his permission to copy any of his cast for this contest!

OUR PHOTO GROUP

Cupcakes and chicks by KatisKupcakes! One of our treasured sponsors!

Sesame Street cupcakes

2011-03-09T04:06:00.001-08:00

Sesame Street cupcakes a photo by kristin_a (Meringue Bake Shop) on Flickr.

These little puppets by my friend Kristin are just awesome and quite inspiring for anyone interested in trying there hand at a puppet cupcake in our contest we are running right now. I just love these and NO FONDANT! How about that? So cute

ALICE T CUP

2011-02-21T00:43:00.001-08:00

ALICE T CUP
Originally uploaded by nice icing

Adorable

Look at that face!

2011-02-20T21:57:00.001-08:00

Originally uploaded by IntergalacticHobo

Haha!

Puppet Inspiration

2011-02-20T21:53:00.001-08:00

Originally uploaded by Handmade Goodies

This would be lovely in cake don't you think?

Gonzo Cake

2011-02-20T21:51:00.001-08:00

Gonzo cake for my favourite wierdo
Originally uploaded by Really_Rach

Free Pattern - a set on Flickr

2011-02-20T19:44:00.000-08:00

Free Pattern - a set on Flickr

http://fairyfox.wordpress.com/category/free-tutorials/

If you ever wanted to get sewing food and not baking it, here is your chance from the talented fairy fox. Click links for all her tutorials, you are going to love this.

Eric the Valentine Emu Cupcake

2011-02-20T14:05:00.001-08:00

Eric the Valentine Emu Cupcake
Originally uploaded by The Lone Baker

Jeniffer has created Eric, how can you not fall in love with this Emu? he is cake! LOVE!

Birds and Flowers Cookie Inspiration Fimo

2011-02-19T16:18:00.001-08:00

birds and flowers
Originally uploaded by ✿ Sissi's Sweets ✿

We saw these today and even though they are not at all related to the puppet contest we think they are truly an inspiration for sugar art work. I would love this design on cookies What do you think? Siss's Sweets has a literal TON of inspirational designs

Ice Cream Cupcake Toppers

2011-02-17T12:19:00.001-08:00

Ice Cream Cupcake Toppers
Originally uploaded by Lynlee's Petite Cakes

This is where we know that fimo artists can come in and teach sugar work with their own special fimo techniques. I love when art forms cross spectrums. Don't you? For more inspiring designs you can check out Lynlee's Petite cakes by clicking the original link. Cheers! Happy fimo fondanting! Remember it is all art =o)

Japinha e palhacinho...

2011-02-17T00:16:00.001-08:00

Japinha e palhacinho...
Originally uploaded by Djalmma Reinalldo (Cake Designer)

Djalmma allowed us this photo to inspire you to build a puppet! Very amazing cake artist. We adore her.

The class with their muppets

2011-02-17T00:11:00.001-08:00

The class with their muppets
Originally uploaded by jennywenny

Jenny Wenny shares a picture of her puppetry class. Such fun. Thanks for the inspiration

Introducing our Jurors for the Puppetry in Cake Competition

2011-02-07T13:02:00.000-08:00

HONORARY JUROR
Bonnie Gordon
Bonnie Gordon College of Confectionary Arts
Bonnie is revered as a front runner in the field of cake design and a mentor to the current generation of young cake designers.
CANADA

Nicholas Lemon owner of Lemon Productions
Actor, producer, Master Puppeteer

"I need some water"

CANADA

Manuela Kjeilen
Pastry Chef and Author
Passion for Baking

"I love everything pink"

NORWAY

April Paolotto Poyer
Bakery Chef
Mum first, owner of Apple loves orange
owner of Babee Cakes Bakery
"Baking is in my blood and it's my true passion"

USA

Tomasz Deker
Master Sugar Artist
T Deker Patissier and Chocolatier

"His motto is a wonderful quality of confectionery products referring to the French culinary school being characterized by an excellent taste and an appearance stimulating imagination of the consumer."

POLAND

Paula Surrette

Bakery Chef

Owner of Cake by Paula

Everything I look at whether it's cake or not, somehow translates to "how can I do that in a cake"

USA

Michelle Garcia
Master Pastry Chef
Challenge Competitor
Author of Who You Callin Cupcake
Bleeding Heart Bakery
owner
"Do you have the chops to work alongside Vinny and I?"
USA

Casting call for Puppet Theatre Cakes

2011-02-07T11:10:00.000-08:00

Chad Fada

Jim Levine

Lil Nina

Lil Phat Al


Lemon Productions	All Images copywrite protected with permission to use for contest from Nicholas Lemon These puppets and logo can be reproduced in cake for the sole purpose of the Puppet Theatre Cake copywrite casting Call by Sweet Cuppin cakes Lyndsay Zoratti

We are very pleased to announce our Casting Call for Puppet Theatre Cakes, we have an impressive jury and some pretty neat sponsors too. This contest is borne out of a love for sugar arts and the cross over to other art forms. We welcome anyone to compete and the rules are very simple.

Contest opens Wednesday February 9th and runs for six weeks to allow everyone time to get their Puppet Theatre Cake made. Last entry must be in by March 25th at midnight.
Our jurors will have a 2 week period to judge all entries and a winner will be announced April 8th at 2pm EST.
The puppet: Must be made of cake and or cupcakes, must be similar to the puppets featured by Lemon Productions, Lemon Productions logo can be used or your very own design. A likeness of our jurors can be depicted if you are kind. ANY form of foul play is cause for automatic termination of your puppet.
Your puppet must be in fact 2/3 cake as we know you will require armature. As you make your puppet please take at least 3 photos of the production. Then submit those and a final photo of your completed cast member to the fimo fondant photo shoot page which is located in the right side bar of this blog.
Our jurors will score your cast member (Theatre Puppet cake) by the following guidelines.
1. likeness to a puppet
2. proper use of cake proportion
3. colour and clarity of sugar work (you have lots of time)
4. size must be at least 12 inches and no bigger than 36 inches in height
5. photo quality must be clear
Marionettes are include in this casting call and cupcakes should be used if and where possible for these (dedicated to Kari Haskell of Retro Bakery) Cupcakes can also be used for facial features and body parts (again be nice)
Good luck to everyone and the most important Have Fun. We have some amazing jurors on board that it is a privilege to make a Puppet Theatre cake for any one of them. Thanks for playing.
There will be a Grand Prize winner and honourary mention prizes awarded. Sponsors have supplied our prizes once again and we give our humble thanks.
x Lyndsay

Puppetry in Cake Competition

2011-02-07T11:08:00.000-08:00

Puppetry in Cake Competition is all about rounding up a cast of artists, new and experienced in any capacity to come create a puppet or a theatre out of cake and or cupcakes! (I promised Kari Haskel of Retro Bakery, a valued friend and sponsor of ours, cupcakes would be included) Our contest is inspired this time round by one of our jurors Nicholas Lemon of Lemon Productions
"At the age of 14, Master Puppeteer Nicholas Lemon co-founded Lemon Productions, a live touring company. After a very successful 10-year run of live performing, in 2005, Nicholas took over sole ownership of Lemon Productions.
Since that first show, the company continued not only to perfect their puppetry skills but also to expand and introduce groundbreaking techniques into live performances. During that time, to add a new dimension to the show, the company started approaching various musical celebrities to create puppet likenesses and to use their music in live performances. The first celebrity approached was “Weird Al” Yankovic, who gave immediate approval and was soon a popular addition to the show. Following him, permission from many other iconic celebrities such as Elton John and Janet Jackson followed.
By “invitation only”, he has taken part not only in Jim Henson Company workshops,
but also in a Sesame Street workshop. Having the skills required to make it through to the end of each of these workshops, without being cut, gives Nicholas the pleasure of being able to say that he is on their short list of qualified puppeteers. You can read more about the inspiring Nicholas on his web page.
How does Nicholas relate to cake? In the fall of 2008 Nicholas and his company were delighted when Duff Goldman gave his blessing to create not one, not two…but nine puppet likenesses of the cast of “Ace Of Cakes” to be used on “The Food Network’s” hit reality show (“...we had the absolute thrill of having all of us recreated in puppet form by the brilliant and talented Nic Lemon of Lemon Productions.” Mary Alice, Manager of Charm City Cakes.)" quoted from Nicholas Lemon's press bio.

Thus hatched my idea to unite another form of art to the sugar arts Puppetry in Cake! Being a huge supporter of all of the arts I just love to see when all inspiring artists are cast together to create, well simply put, Amazing creations. Sweet Cuppin Cakes was born out of my love for celebrating, being artistic and the love of making people happy so these competitions held in our Fimo Fondant blog just naturally followed. I am very thankful always for everyone's participation and feel so happy when I can bring others into this endeavor of mine. I am a true believer that the healing arts comes with it the component of sugar artistry.
Nicholas and I are very energetic about this competition and invite you the artist to come play with us. (I am certain Nic could interject a jingle or two here if we asked him) And yes, his real last name is Lemon ;o)
As you search around the links and Nic's webpages you will come to see why I have chosen this talented man to be a source of inspiration for us all. I adore him and I am sure you will too. Enjoy. x Lyndsay

Prizes

2011-01-14T09:12:00.001-08:00

All prizes are being sent out today! Sorry for the delay but we had to catch our breath after the looong holiday season! We want to thank Bake and Destroy, Bakers Nook, Cake Journal and Sweet Cuppin Cakes for sponsoring this past contest. Our announcement of a new contest to commence February first 2011 is in the works so watch for it here! It is a good one xox

2011-01-01T05:47:00.000-08:00

Winners of the Cookie Contest

2010-12-16T17:40:00.000-08:00

Well it is official and the winners of the cookie contest have been selected! bridget sent over an email to me today and let me know who won! YAY! Below are the cookies and who won them. All prizes will be sent out right after the Christmas rush so nothing gets lost in the mail I imagine this will be January 4th so bare with us on that! Everyone did a fantastic job and I have never seen such a festival of gorgeous cookies, please continue to upload your photos here =o)

Ok....winner:

http://www.flickr.com/photos/dremecakeartistry/5114857026/in/pool-1497804@N21

runner up:

http://www.flickr.com/photos/37819981@N02/5066291480/in/pool-1497804@N21

Kids: (the Pumpkin potato head...2nd row...Cate)

http://www.flickr.com/photos/ourjustdesserts/5230767430/in/pool-1497804@N21

Please email me your mailing address to lyndsay{@}acupcakery.com
Also all participants can email me their email addie for a participation certificate
Please send us a photo of you and your prize so we can post that in the new year
We look forward to seeing more of your sugar art and will announce our next contest very soon!

Happy Baking!
--
♥Bridget and Lyndsay =o)

Bake at 350... Sweet Cuppin Cakes Bakery...

Sugar Cookies by Tish from Dreme Cake Artistry and Paula Deen

2010-12-11T10:54:00.000-08:00

Sugar Cookie Recipe used for the Cookies made by Tish from Dreme Cake Artistry

I have entered some cookies into your contest (the 3d wedding dresses and other designs), and would like to submit a recipe that I use. It is a recipe from Food Network that aired on Paula Deen's Show. Wedding Dresses by Tish at Dreme Cake Artistry. Here it is below:

Ingredients

2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter
1/2 cup plus 2 tablespoons (4-ounces) granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Directions

In a medium bowl, sift together the flour, salt, and baking powder. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.

Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.

Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.

Preheat the oven to 350 degrees F.

Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.

Bake until the cookies are light golden brown, about 10 minutes.

Let cookies cool completely on the sheets before decorating.

Best Sugar Cookies from Julie

2010-12-11T09:12:00.000-08:00

I received this recipe from an online friend and I love it! All my sugar cookies are from this recipe. So are my linzer cookies, filled with lemon curd... Oh yeah...

Best Sugar Cookies

2 c. sugar
2 c. butter
3 eggs
1 tsp. lemon extract
Cream above together, then add:
1 tsp. salt
6 c. flour – add only enough of the flour to the creamed mixture to handle the dough (I use between 5 and 5-1/2 cups) without being tough. Chill dough about an hour. Roll cookies out on floured board and cut with cookie cutters. Bake 8-10 minutes.

Decorate with royal icing or buttercream.

It does make a big batch and yes, you can freeze the dough. I do it every year for holiday cookies. Just thaw it in the fridge a day or two before baking and you’re good to go.

Julie

Cookie Contest to close at Midnight tonight

2010-12-10T13:24:00.000-08:00

Hey everyone, it seemed like forever ago we announced our cookie contest and here all of a sudden time is up =o) Thanks to everyone who entered and thanks for all the fabulous recipes that will be posted here over the weekend. A winner will be announced by Bridget over at her blog and here so make sure to visit both. We have three tiers so good luck to everyone. Also a huge thank you to our sponsors for this contest! Another contest is in the making for January called ICE so check back for details ... Good luck to you all and Happy Safe Holidays

All participants will receive a certificate of merit so please email me your home addie when time permits. These will be mailed in January.

Powdered Sugar Glaze

2010-11-30T06:38:00.000-08:00

Ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon LAND O LAKES® Butter, softened (I like this best)
1 tablespoon light corn syrup
1/2 teaspoon almond extract or vanilla, if desired (Neilsen Massey)
Food color, if desired

Directions:
Combine powdered sugar, water, butter, corn syrup and vanilla in small bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water, if necessary, to reach desired spreading consistency. Tint with food color, if desired.

Glaze cooled cookies. Let stand until hardened (6 hours or overnight).

My (GGDDizzy2) cookie recipe for the cookie contest!

2010-11-23T15:54:00.001-08:00

My (GGDDizzy2) cookie recipe for the cookie contest! They are super soft and have a nice almond flavor!

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.

Thanks!! Julia

We have another sponsor

2010-11-12T12:04:00.000-08:00

Guess what anyone pondering the cookie contest we are having online, we have another sponsor for this contest and it is our wonderful Louise from Cake Journal dot com! This should motivate to get your cookie groove on!!! I was going to tell you what the prize was, but I decided a prize is like a gift and a gift is a surprise so .... you have to wait. In the meantime if you visit our Louise that is a gift all upon it's own. The contest is easy, don't bake? Well make fimo cookies then! We want to see art! You still have to send in a recipe though Good luck everyone!

If you are interested in being a sponsor for our contests be it a small $5.00 prize or anything larger please do let me know as we love our sponsors! acupcakery at yahoo dot com

Cookie Contest Entry with recipe Enjoy!

2010-11-08T09:02:00.000-08:00

Roll-Out Cookie Recipe

Source: http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe

Ingredients:

1 cup unsalted butter, softened
1 egg
1 1/2 cups granulated sugar
1 1/2 teaspoons clear vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Makes: About 3 dozen cookies.

instructions

Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.

People seem to like it.

Thanks so much!!!

Cassandra Sakamoto (aka: Cup-e-Cake Gang)

Thank you for your submission it is fantastic!

Bridget Edwards Our Guest Judge for the Cookie Contest

2010-11-08T08:38:00.000-08:00

Bake at 350: Coconut Almond Ice Cream Drumsticks : TLC Cake Crew ...

Jul 04, 2010

You may or may not have noticed a little button my Bridget's sidebar that says "TLC Cake Crew." Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked Bridget the cookie queen, to be one of about 20 bloggers in their Cake Crew. ...

http://bakeat350.blogspot.com/

The reason I have put this here is because it will give you a chance to "see Bridget" in action and well it is an awesome recipe and video! You will see why I adore her and value her as a guest judge!

So this pic is from Bridget's Blog and it is here so I can get you to drool over her recipe and go check out her video for TLC You will be glad you did!

Cookie Contest for all Artists! We need you and your creative spirits

2010-11-07T08:42:00.000-08:00

Hiya on this marvelous daylight savings time day! It gives you an extra hour to make cookies! With the holidays coming, it doesn't hurt to have a few cookies tucked away starting now. Most cookies will freeze gorgeously for up to 3 months. My boys got creative using cookie cutters but then changing the intent of the design, they had a blast. These are just dipped in a wash of confectioners sugar and milk with a tad of almond flavour and then detailed with royal frosting as you would not want to do a whole cookie with that, it is not so appealing in taste. Should you use royal frosting for all of the cookie use an infusion or an extract to flavour the icing and to thin it for the "fill" method. Bridget teaches all of that in her wonderful tutorials below.
Our recipe:
Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.

100 grams sugar and
100 grams of confectioners sugar (powdered)
2 large eggs.
1 tbsp of vanilla and 4 drops almond or lemon extract
(450 grams) of all-purpose flour, sifted.
(200 grams) of unsalted butter, diced.
50 grams of flour for rolling.
First you:
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Then you:
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
Baking and rolling:

Depending on the size of cookie bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle
Hint: Roll cookie dough using rolling guides from PME they are called "spacers" They are available through Amazon

Go have a fab cookie day and would love to see YOUR work HERE
Upload your photos in our album and win Contest open until Dec 10th 2010

Bridget we are going to have the best cookies ever thank you!!!

2010-10-23T18:46:00.001-07:00

Troubleshooting . . .

This is something you do not want to miss!
Thank you Bridget we love you <3 xox

Bridget has more for you to ponder ... what a fab judge!

2010-10-23T18:44:00.001-07:00

Bridget answered questions she was asked over at her blog, She was asked questions about cookie decorating, and everyone had a couple! ;)

{Disclaimer: I am not a professional...I am totally self-taught. These answers are what work for me. I hope they work for you, too.}

Royal Frosting Tutorial From our Guest Judge Bridget Don't you love the thrill?

2010-10-23T18:40:00.000-07:00

Royal Icing 102 . . . or 201 . . . or whatever comes after 101

If you've been reading the blog for a while, you might have seen my post titled "Royal Icing 101." This is how I made royal icing for years...and it worked well...most of the time.

Sometimes, though, I had problems with my icing. Some days it looked dull; sometimes the piping cracked; sometimes the flood icing was filled with little holes.

So, I've done some reading and some experimenting and I've made some changes. Who knows...maybe in 6 months, I'll be doing a post called "Royal Icing 103" (or 301, or whatever), but here's what is working for me these days.

Cookie Contest for all Artists! We need you and your creative spirits

2010-10-23T17:45:00.000-07:00

The moment many of you have been waiting for ... our annual cookie contest! All artists are welcome to bring us their best cookie. Three categories, children, teen and adult. Easy. If you are any one of these you can compete.
Our guest judge is very well known Bridget from Bake 350

We are overjoyed that Bridget accepted the task with this being such a busy time of year but also the greatest time of year to make cookies.

Sweet Cuppin Cakes Bakery Lyndsay Zoratti

Bakers Nook Brian Shockley

Bake and Destroy Natalie Slater

Cake Journal Louise D

We also had to put our fantastic sponsors together, so here they are ....Natalie Slater; Bake and Destroy, Brian Shockley; Bakers Nook, Louise D; Cake Journal and Lyndsay Zoratti; Sweet Cuppin Cakes. The prizes are pretty amazing everyone! More to come on that later.

Opening date for the contest is today October 23 2010 and closes December 10th 2010.
Our categories are children teen and adult One prize will be awarded to each first place cookie or grouping of cookies.
You can use any baking and edible items you like BUT it must be a cookie, all artists can compete if they would like to draw, paint, papier mache, etc everything is welcome, it must be a cookie! Keep things nice everyone. You can upload as many cookies as you like to our Flickr photo shoot page and make sure it has "Cookie Entry" with your name under it. You can enter as many times as you like =o) Please ask any questions in comments as we want to keep this contest fun and simple!
Good luck Lyndsay xox

Some great questions and hopefully just as great answers! ;O)
Very good questions:
Judged cookies will all have three same factors:
presentation
colour
recipe
Because this is online we cannot "taste" your cookie but can read your recipe which you can upload as a photo to flickr photo shoot here on the blog or email the recipe to me at acupcakery@yahoo.com Subject cookie recipe
This must be a decorated sugar cookie!Shape is your choice and your entries are unlimited. I will add your questions onto the bottom of the contest page thank you!

Gerbera Tutorial

2010-10-18T19:45:00.000-07:00

I have many new tutorials to come for this blog site; however, I have learned that they are too large of files to place on the blog, so I will attach the link to my facebook page and the tutorials will be listed under my notes. Lyndsay had specifically asked me to get these tutorials up and as Nana had been anxiously waiting, I got the Gerbera tutorial done first. This is a tutorial I invented entirely on my own and is not 'inspired' or 'copied' from any other source. If you have any further questions, please feel free to ask. Cheers, Lisa (Just Desserts)
http://www.facebook.com/notes.php?id=100000632300897&notes_tab=app_2347471856#!/note.php?note_id=440220906501&comments&po=1&notif_t=note_comment

2010-10-15T15:18:00.000-07:00

"GOIN' Bananas for Buddy" Contest

NO MONKEYING AROUND!!! The "Goin' Bananas for Buddy" contest is in full SWING! oooohhhh! All art medium is welcomed, yes, you heard right! So, if you create in oils, pastels, watercolor, pen and ink, sketching, fimo, fondant, gumpaste, etc., we are game if you are willing! Post your pictures to the Fimo/Fondant Flickr group by November 30th. All are welcome to enter this contest and help Buddy celebrate the release of his new book! Good luck, everyone!

Another Sweet Sugar Story

2010-09-27T14:06:00.000-07:00

Another gorgeous success story of sugar work by my lovely friend Jenny from Geek Sweet Treats! Her cupcakes for the cupcake contest in Ottawa at Cupcake Camp are fabulous I have also learned her cupcakes called "Death by Chocolate" sold out in 7 minutes flat. Remember all things on these pages are copy-written xox

Jenny used our high tea liners for this winning cupcake from Sweet Cuppin Cakes Bakery. Thanks for Sharing Jenny xox I am working on getting a close up!

Sugar arts as Healing arts

2010-09-23T14:37:00.000-07:00

     Summer's warmth, the nurturing energies of the sun, the invigoration of fresh air, and the joy of clear, cool waters....I haven't seen them in over a week, have any of you? I'm already missing them. I also know all too well that it will be another 7 months before I see them again. Sadness...

     What to do in the meantime? Why, bake, decorate, celebrate, of course!

     When I was in college, and fall was upon us, I would take to my kitchen, baking all my own breads, rolls, etc, until springtime. It was healthier, and I found it to be VERY therapeutic, too! Focusing on the task regularly kept my brain working in good fashion, and kneading the dough helped work out whatever frustrations of the day I was experiencing. I felt so good! Then, tasting that love that went into each item, I had to share it. I gave away three quarters of what I made! Seeing the smiles on the faces of friends and family who received my home-made goods was just as rewarding as actually making them.

     Now, while I don't do much breads baking any longer, I find the same scenarios apply to the sugar arts. Each project is borne from celebrations to come. Anticipation is high, people coming together, time, stories, love to be shared.

     Our part as sugar artists in this process, this experience? We are the ones through whom the feelings of the celebration come into physical being. We take the time, our energy, thought and skills, to bring our art to our clients' tables. Most times, we're ready, and eager for the opportunity. Some times, not so much.

      We artists are all human...we have good days and bad. But business is business, right? We have clients to meet, designs to put together, and cakes to create. I myself have a bad time motivating to start a project when I'm stressed. I stew, I worry, and worst of all, I continue procrastinating. UGH! But when I remind myself of the people who've asked me to make a cake for them, I realize I can't let myself be the reason part of their celebration fails. Therefore, I pick myself up, sit down and my workstation, and just get my hands BUSY. Once I start, even if it's just fumbling at the beginning, it gets the ideas moving, the motivation crystallized, and the excitement to see ideas come to life builds.

     We spend hours, sometimes days, pouring our hearts and minds into our projects, and as they near completion...can we stop? Sure, to take a break, rest our eyes from time to time, or whatever. But walk away from it? Heck NO! I know I am fulfilled, personally and professionally, by the completion of each and every cake I create. Aren't you? I thought so! We each start out in a certain space when a project starts, and by the end, that energy is transformed into a sense of accomplishment and fulfillment for us. And the motivation to push forward, to create the next. For our clients, an expression of joy, celebration, and love.

     In the end, not only do our clients reap the benefits of our art, but so do we. In my opinion, that's healing, plain and simple.    ~ Chef Scott

We have now completed Our Kerry Bear Contest

2010-09-20T19:35:00.000-07:00

Kerry loved these nostalgic wee bears that were entered in the contest. Made especially for Kerry by April Rogers. They are darling!

We have now completed our Kerry Vincent Bear Competition

Thanks to everyone who participated and thanks again to our sponsors for this contest.

Michelle Hester of Sugar Veil and Louise of Cake Journal

Thank you for being our guest judge to Kerry Vincent.

Kerry Writes to the Contestants in Fantourage

2010-09-20T16:10:00.000-07:00

Quoting Kerry Vincent from Fantourage
"The Kerry Bear results are in, since Lyndsay in mourning I have decided since there there is some anxiety about the results I am announcing this morning. First I have to say it was very difficult weighing each bear fairly
There were divine miniatures, some that represented me and others that were technically skilled, innovative and creative and had nothing to do with me as a subject matter, it was not straight forward, separating them to be fair took time.

It was also obvious that there was a lot of skill levels which made my heart bleed because it made it difficult to grant rewards when the levels were so far apart.

I saw very clean work, and some that needed more practice and were growing into their craft but I know that with time these artists, will improve. The enthusiasm that everyone had made everyone a winner and everyone who participated benefited from the experience. I also noticed Kerry Bears from abroad, the attention to detail was lovely. This was a blind judging because I did not know who did what bear

There were little details that were very thoughtful such as my state emblem and that of my adopted home. The chef jackets, the hairbands, the bedding, hand painting, all had great points. There were things that needed watching, cake boards that were not covered, elephant skin, the wrinkly stuff on the surface, just needs more practice and that will go away.

I feel like the 'Girl in the Pearl Earring" I hadn't realized how closely you all were watching even my silver bangles. This is one competition where I wish I could award all, but it is a competition so there must be winners.
I would like the persons who have won to contact me through face book message to give me their identity; I have promised one of my signed chef coats to the outright winner.
Lyndsay will send the other prizes for 2nd and 3rd -- I have no idea what was promised. I will mail the jacket personally.
I made a final cut from 5, 7, 8, 10, 13, 15, 37, 38. The attention to details on the cookie bears was lovely and a sentimental favourite was the koalas. I chose on technical skills and representation of the theme -- so the winners were!

The winner of the Kerry Bear competition was Kerry Bear 10 followed by # 8 in second and # 38 in third, I listed # 37 as an honorable mention.
I want to thank you all for your commitment and friendship in this showcase and look forward to staying connected for along time into the future.,

I have decided that all of the competitors in the Kerry Bear Competition deserve a signed picture so please send me a facebook message with your addresses to send. Please have patience I am up to my eyeballs in the sugar art show so will have to send when it is over.

Kerry

Kerry Bear Contest Winners

2010-09-20T13:17:00.000-07:00

In first place came Sabrina, an 18 year old natural artist in her own right. Her detail work was exquisite and all around a fun fun bear depicting Kerry very well. Congrats to you Sabrina. Send us in a photo when you receive your prize! Thank you again for joining our crew there is more fun to come.

In second placement comes the lovely couple with gorgeous work by Ute. Who would not want these on top of their wedding cake or cupcakes? A lovely choice made by Kerry Thank you.

This wee honey was in third placement and what a sweet sweet sweet bear! karen put her all into this sweetie. Another perfect choice by Kerry.

I will be sending out second prize to winner Ute and Louise from Cake Journal will be sending out 3rd prize to my lovely friend Karen.

I want to thank every member on the cake crew who submitted a bear and to thank you I will also be sending out a prize to each of you so please do watch for that in the days to come.
I love you all and want to welcome you to stay on the crew as we have many many more adventures in the art of sugar and well of course fimo!!!!

Kerry Bear Contest Closes

2010-09-15T21:22:00.000-07:00

Finally we have arrived to the closing of the Kerry Bear contest! I want to thank all sponsors and my cake crew for the lovely time! I also want to give Kerry Vincent a huge shout out for judging our bears! Now we sit and wait as Kerry judges the bears set out in front of her! We had 101 registered with only 42 completed bears showing up to be judged. Not bad for our first go round!

We are indeed having our Kangaroo contest for kids ages 5 to 18 and look forward to fun with this over the holiday season! Start thinking about what you will make!

For all of us true sugar artists we can never feel bored with contests as we are always baking anyways! Spread the cheer and bring us your favourite artist. Who doesn't like to decorate a cookie?
Good luck to all the Kerry Bear Contestants! You are all winners in my eyes and have enjoyed all of your best bears
sweet regards
Lyndsay

Goin' Bananas for Buddy (Valastro)!!!

2010-09-15T17:02:00.000-07:00

Here we go!!!

Welcome everyone, to the kick-off for our "Goin' Bananas for Buddy" contest!

We invite all you sugar artisans out there to submit your crazy-fun, in-theme ideas in cake form! Take LOTS of pictures...from as many angles as you can, one in which YOU appear with your creation, and please include a picture of a slice of the cake, too! Tell your friends, coworkers, and fellow Buddy Valastro (of CakeBoss fame on TLC) fans, and have them join us for this event! The official rules to follow from Lyndsay. For now...get on those thinking caps, and let's see just how bananas for Buddy we really are! Have fun!

Panel of judges to be introduced shortly. GREAT talent, and great personalities! Stay tuned!
Please submit all photos for the contest to pdxpastrychef@yahoo.com.

Cakes by Scott- Vancouver, WA

Kerry Bear Entry #12 Redtiaraprincess

2010-09-15T14:18:00.000-07:00

Kerry Bear Entry #11 April

2010-09-08T00:41:00.000-07:00

Kerry Bear Entry #11 April

Kerry Bear Entry #10 Sabrina

2010-09-08T00:37:00.000-07:00

Kerry Bear Entry #10 Sabrina
Sabrina's Bear is in the works in these photos

Kerry Bear Entry #9 Kelvin Chua

2010-09-08T00:32:00.000-07:00

Kerry Bear Entry #9 Kelvin Chua

Kerry Bear Entry #8 kageklovn

2010-09-08T00:31:00.000-07:00

Kerry Bear Entry #8 kageklovn

Kerry Bear Entry #7 Rebecca

2010-09-08T00:29:00.000-07:00

Kerry Bear #7 Rebecca

Introducing Kelvin Chua

2010-08-28T13:04:00.000-07:00

......'' Greetings from Malaysia! my name is Kelvin Chua, first and foremost, a huge thank you to Lyns, for inviting me here and to share my little passion in her blog.

I was graduated as a graphic designer in Kuala Lumpur, Malaysia. After few years working as a in-house designer, I traveled across the globe to United Kingdom. I wasn't aware about the sugarcraft things until i visited a exhibition in London late 2008. i was addicted to this craft ever since that. Not purely because i like beautiful things, most importantly it is another way for me to express my love and passion of art.

Apart from learning from internet and books, competing in several international competitions in UK is another way i polished my skills. I love to turn my imagination into reality, something people can see it, and even feel it!

Kerry Vincent is my lifetime learning example. All her works are art. They are stylish, elegant and they stand out proud! How i wish i could have the opportunity to fly to US one day to meet her in person!

I'm now a cake designer and sugar artist back in Malaysia. I love sharing my knowledge and experience of art and sugarcraft with everyone who interested. I always challenge myself to create something more impressive than my last piece.

Art is endless, so let your imagination runs wild. one day if you find yourself stuck with idea again, maybe you should start decorate in a reverse way: distort! and distract!

nice meeting you all! happy cakeing and sugaring!

lots of love from Malaysia

Kelvin Chua

Quick introduction

2010-08-25T20:20:00.000-07:00

     Greetings from the Pacific Northwest! This is Scott, and I've been invited by Lyns to be an occasional contributor here on "If You Can Fimo, You Can Fondant".

     I have been decorating cakes since I was 8 years old. My grandmothers both excelled in baking, and I was always more than happy to lend a hand (not to mention my over-eager sweet tooth!).

     The fondant trends in cake design today are inspring! I enjoy creating special occasion cakes to suit my clients, but the work seen today from so many sources keeps my mind always grinding, creating, and celebrating the fact that I love what I do!

     Thanks go to Lyndsay, for asking me to share the love and passion for our sugar arts here on her blog.
I look forward to many enjoyable topics and learning experiences to come.

     Happy caking, everyone!
         Chef Scott

Introducing Katharine Hincak

2010-08-25T08:48:00.000-07:00

In the days and weeks to come we have a new contributor and admin on board with us and I am sure you will enjoy her very much! Katharine was introduced to me through Kerry and she is a breath of fresh air!

Katharine owns the Hidden Cafe in WI and can bring us many tips and guides and most certainly inspiration as she writes to you here at our blog!
Katharine has also had the great fortune to work alongside Kerry Vincent and heads up the Kerry Vincent Love the Tiaras Page on Facebook
A warm welcome Katharine
xo

The Kerry Bear Contest

2010-08-22T12:21:00.000-07:00

Just a quick reminder time is drawing near for the Kerry Bear contest deadline. I am in the throws of announcing another competition with some surprise guests for you. I can barely keep quiet.

Many of you are wondering how to mail your bear and do not worry, Kerry Vincent will be judging your bears based on your photographs. The bears can come when the weather cools and only if you want yours in the photo shoot for my book cover.

When we are finished we shall return your creation back to you. I must say I am very happy with the response this far and hope to see a steady stream of bears in the next 2 1/2 weeks. Happy Sunday to you all!
Lyndsay
xo

A Lovely Cake for Inspiration

2010-08-17T12:50:00.000-07:00

This cake is such a pretty one and comes from Good gracious cakes. I love the soft colours and all the different patterns and textures on this design. Certainly a lot of ideas to walk away with. Cheers to all!

Kerry Bear Sixth Entry in Folks

2010-08-16T20:09:00.000-07:00

This wee fellow was sent to me by Carla Rizzie! Good luck to you Carla and that you again for entering a Kerry Bear contestant. Cheers and a big thank you for entering your bear!

Cake Journal is also a Precious Sponsor

2010-08-14T14:13:00.000-07:00

Some of you may know Louise Dueholm from cake journal and to those of you who do not, I am proud to bring Louise to these blog pages. My friend Louise has written a series of e-tutorials that have massive amounts of information on technique, how to's and inspiration including recipes and a shopping guide. So whatever you do not find at Sweet Cuppin Cakes I am sure you will find it in Louise's guide. Back to the e-tutorials that Louise has written, I am also very excited to announce that third in place winner of the Kerry bear contest will win Louise's complete series, that she so generously offered. Thank you to Louise.

Wow !! 144 Members and Growing Strong!

2010-08-13T04:30:00.000-07:00

As we set the pages for the Kerry Bear Contest I want to welcome you all here. Please note that the fantourage fan page is as usual and you can even try and win tickets to the Oklahoma Sugar Art Show there. Good luck!

Our Cake Crew grew very large and needed more space! So take a deep breath, stretch out and relax. You have arrived to sugar art bliss! We are all thrilled with everyones enthusiasm and could not be happier! xox
Lyndsay

Fondant on a Cupcake? You betcha!

2010-08-12T21:01:00.000-07:00

for her dearest husband
Originally uploaded by skinifet

Lovely fondant work by charmzup, a dainty little tea cupcake that brings a smile to my face how about yours? We would love to see some of your fondant, sugarpaste, chocolate clay, and royal frosting on some cupcakes you design. Then send photos to our flickr group so we can all share and discuss.

Sugar Veil is one of My Sponsors Introducing Michelle

2010-08-06T16:56:00.000-07:00

Sugar Veil Demo

Stay tuned for when you can win the Starter Kit or The Lace Mat
Thank you Michelle

Kerry Bear Fifth Entry in Folks

2010-08-04T20:15:00.000-07:00

Kerry Bear by Annette Johnson

Kerry Bear Fourth Entry in Folks

2010-08-01T11:54:00.000-07:00

Kerry Bear Fourth Entry in by mellorjen!

Kerry Bear Third Entry in Folks

2010-08-01T11:51:00.000-07:00

Kerry Bear Third entry in by Sasha Sweder

Kerry Bear Second Entry in Folks

2010-08-01T11:49:00.000-07:00

Kerry Bear created by nana-rogers!

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

2010-07-30T15:02:00.000-07:00

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

2010-07-28T20:50:00.000-07:00

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

2010-07-27T20:32:00.000-07:00

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

2010-07-27T18:28:00.000-07:00

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

2010-07-26T13:11:00.000-07:00

CLICK

Your masterpiece!

2010-07-25T16:19:00.000-07:00

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

2010-07-24T09:13:00.000-07:00

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?

2010-07-24T08:34:00.000-07:00

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

Fimo Fondant What Will You Create?

2010-07-24T08:19:00.000-07:00

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]