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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Gillian</title>
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	<link>http://cakejournal.com</link>
	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>How to make rose meringues</title>
		<link>http://cakejournal.com/tutorials/how-to-make-rose-meringues/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-rose-meringues/#comments</comments>
		<pubDate>Tue, 21 May 2013 10:55:34 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Meringues]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11630</guid>
		<description><![CDATA[These pretty rose meringues not only look and taste great, but they are also fat free and are only 50 calories (approx) per meringue&#8230;.. Perfect for serving on any occasion and guilt free! They can be dressed with fruit, cream or buttercream and will always go down exceedingly well with your guests.  They are great for vegetarians and those on a lactose free diet.* (*provided no dairy cream added&#8230;.. Subsitute dairy for soya or buttercream for dairy butter alternatives, such as vegetable shortening, e.g. Trex in the UK or Crisco in the USA). This is what I use: 4 egg whites 225 g caster sugar Food colouring gels or pastes (NOT LIQUID).  I have used Wilton purple and and Wilton rose. Half a teaspoon of  flavouring such as vanilla, rose, or my personal favourite, almond extract. (Optional) Grease proof paper Food colouring pen Mixing bowls 2 large baking trays/cookie trays Piping bags 2 piping nozzles/tips (one large star, e.g. Wilton 1M or Kaiser and one 13mm round tip) Spatula Small palette knife Electric mixer (or hand held mixer) Round 7.5cm cookie cutter Preheat your oven to 150 c/Gas mark 2. Step 1. Begin by making sure that all your bowls and utensils [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Decadent chocolate ganache cake</title>
		<link>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/</link>
		<comments>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 10:05:38 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11327</guid>
		<description><![CDATA[This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn&#8217;t be easier to make.  This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups)  margarine or softened butter 7  eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6&#8243; cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to make a Vintage Bird Cage cupcake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-vintage-bird-cage-cupcake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-vintage-bird-cage-cupcake/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 11:13:35 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Editors Choice]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10889</guid>
		<description><![CDATA[As spring approaches so does the wedding season and afternoon teas on the patio. So what could be more perfect than these cupcakes? Vintage bird cages are all the rage at the moment whether it be wall paper, table decor or cake!  Here&#8217;s how to make one. Here&#8217;s what you will need: Coloured fondant icing Bowl of non-coloured buttercream (not pictured) Cupcakes (pictured below) Large circular pastry cutter (size depends on your cupcake size, so you will have to play around to find the size to fit yours) Green food colouring Toothpick Spatula Small bag white royal icing with a round tip (I used a Wilton no. 4 tip) Small bag of green royal icing with a very small leaf tip (I used a Wilton no. 65 tip) Parchment/greaseproof paper Step 1: Make and cook your cupcakes. Step 2. Add a large dollop of buttercream to the top and use the spatula to smooth into a dome shape. Then pop into the fridge for 15 minutes to set. (Do not be tempted to go to Step 3 without refrigerating first as the cream will be too soft and won&#8217;t hold its shape). Step 3. While your cupcakes are chilling in [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<item>
		<title>How to make a flower pot cupcake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-flower-pot-cupcake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-flower-pot-cupcake/#comments</comments>
		<pubDate>Mon, 25 Feb 2013 06:50:03 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10308</guid>
		<description><![CDATA[With Mothers day approaching I thought I would show you how to make a flower pot cupcake. This is what I used: Silicone flower pot cases (these ones were purchased in Lakeland) Buttercream Glass of water Paint brush Rolling pin Some coloured fondant, I have used, red, yellow and lilac Green food colouring gel and a toothpick for adding colour Medium rose petal cutter Medium and small blossom flower cutter Bow (optional) Edible rice paper butterfly (optional) Step 1: Using your cupcake recipe, make up the batter and fill the pots half to three-quarters full and bake in the oven. Remove and leave to cool Step 2: Colour the buttercream green, by dipping a cocktail stick in the food gel colour and adding to the buttercream and mix well. Step 3: Using a spatula, thickly cover the top with green buttercream.  (You could pipe a swirl if you prefer). Once finished it should look like this: Step 4: Roll out some red fondant and cut out rose flower petals with the rose cutter.  Make a cone shape for the centre of the rose, (this should be approximately half the size of the cut out rose). Step 5: Add a little water to [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<item>
		<title>How to make Valentine&#8217;s Day cookies</title>
		<link>http://cakejournal.com/tutorials/how-to-make-valentines-day-cookies/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-valentines-day-cookies/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 13:28:23 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9847</guid>
		<description><![CDATA[With Valentine&#8217;s Day approaching, I thought I would show you how to make a collection of themed cookies. With so many girly options about, this is one for the boys! Boxer shorts and tees! This is what I used: Cookie dough Large rolling pin Cutters: Heart, Rectangle (6.5 x 4.5 cm) Baby Grow (though you can use a t-shirt cutter if you have one). Coloured fondant &#8211; Red, White &#38; Black Royal icing Gel or liquid colours (I have used Wilton Red Red and Wilton Black) Glass of water Paintbrush Pastry brush Small sharp knife Small rolling pin. Step 1: Roll out the cookie dough and using the cutters, cut out hearts, rectangles and baby grows (or t-shirts if you have a t-shirt cutter). Then cut a small triangle from the rectangle (longest side). Then cut the bottom part of the baby grow, as in the picture below. Step 2: Then taking the rectangles (boxer shorts), use your thumb and forefinger to gently squeeze in to make waist as seen below. Then put both the boxer shorts, t-shirts and heart cut-outs onto a baking sheet and bake in the oven. Step 3: Once cooked, Roll out some red fondant and [...]]]></description>
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		<slash:comments>7</slash:comments>
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