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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Beth</title>
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	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>How to make an Easter chick cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-an-easter-chick-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-an-easter-chick-cake/#comments</comments>
		<pubDate>Sun, 17 Mar 2013 11:30:11 +0000</pubDate>
		<dc:creator>Beth</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10419</guid>
		<description><![CDATA[Spring is finally on its way and Easter is just around the corner, so this leads me to think about all the cute baby animals that we will soon be seeing. To celebrate, I have created a round Easter chick, which is a lot of fun to make and look at. You can also make it as simple or as detailed as you like, depending on how much time you have. This is what I used: Cake batter, enough for a 7&#8243; round sponge cake Jam, buttercream and white chocolate ganache Ball tin (I used a 6&#8243; diameter ball tin) Baking sheet Baking parchment and trex/butter to line the tins 3 x drinking straws plus scissors to trim Thin cake board, 1&#8243; narrower than diameter of your cake Knives for cutting cake and icing, plus a palette knife Rolling pin and cornflour to dust work surface Orange and yellow fondant icing, plus a small amount of white for the eyes Small circle cutter and black edible pen for eyes Optional extras: large circle cutter for wings, leaf cutters for details Step 1: Grease and line the two halves of the ball tin. I find that a strip around the edge and [...]]]></description>
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		<title>How to make a heart-shaped ruffled rose</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-heart-shaped-ruffled-rose/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-heart-shaped-ruffled-rose/#comments</comments>
		<pubDate>Thu, 31 Jan 2013 04:18:36 +0000</pubDate>
		<dc:creator>Beth</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Valentine's Day]]></category>

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		<description><![CDATA[It’s almost Valentine’s Day and to celebrate,. I thought I would show you how to make a beautifully romantic ruffled rose with a subtle difference: it is in the shape of a heart! These pretty little decorations can be used as cupcake toppers, placed around the sides of an iced cake or supported by a straw or skewer and used as a cake topper. This is what I used: Pale pink fondant (you may want to add a bit of Tylo powder or gum tragacanth to give it a little extra strength, or use gum paste or fondant blended with flower paste if your roses will be for decoration rather than eating) Heart-shaped cookie cutter Round cutter of a similar size to the heart Rolling pin Sharp knife Ball tool Veining tool or similar Sponge mat Paintbrush and water Cake of your choice (I chose to make cupcakes in pink cases to match the pink roses) Step 1: Roll out the fondant to approximately 3 mm thick and cut out circles and heart shapes. You will need two circles for every heart. Step 2: Place the hearts on a foam mat and gently soften and smooth the edges with your [...]]]></description>
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