ALICE T CUP

ALICE T CUP
Originally uploaded by nice icing

Adorable

Look at that face!

Originally uploaded by IntergalacticHobo

Haha!

Puppet Inspiration

Originally uploaded by Handmade Goodies

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

Gonzo Cake

Gonzo cake for my favourite wierdo
Originally uploaded by Really_Rach

Free Pattern - a set on Flickr

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

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

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

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...

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

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

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

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

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

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

Winners of the Cookie Contest

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

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

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

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

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!

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

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!

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

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

Jul 04, 2010

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

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!!!

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!

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?

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

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

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