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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies</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>Star Wars birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/star-wars-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/star-wars-birthday-cake/#comments</comments>
		<pubDate>Sat, 14 Apr 2012 19:28:32 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Editors Choice]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8825</guid>
		<description><![CDATA[My son turned 8 this week and he&#8217;s a big fan of the Star Wars universe. Today we had a Star Wars themed birthday party with goodies like: Yoda soda, Vader water, Wookie cookies, Jedi Starfighter pizza, Jedi training school and of course a cake! I baked a chocolate chip cake and decorated it with blue rolled fondant, Star Wars logo and light sabers. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/star-wars-birthday-cake/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Happy Easter from CakeJournal</title>
		<link>http://cakejournal.com/cake-lounge/happy-easter-from-cakejournal/</link>
		<comments>http://cakejournal.com/cake-lounge/happy-easter-from-cakejournal/#comments</comments>
		<pubDate>Sun, 08 Apr 2012 00:32:20 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Royal icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8791</guid>
		<description><![CDATA[I thought that I would share some sweet and sugary Easter cookies with you that I made back in 2008. Both egg and baby chick cookies are all decorated with royal icing in pretty pastel colors. The cookie baskets, boxes and the decorated papier-mache Easter egg are all home crafted and decorated. I just love sweet wrapping I wish you all a Happy Easter! Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/happy-easter-from-cakejournal/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>One Easter cake, three designs, part 3</title>
		<link>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-3/</link>
		<comments>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-3/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 15:48:13 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8747</guid>
		<description><![CDATA[The last of my three Easter cake tutorials. A cute little Easter bunny cake! I have made a fondant grass border instead of a ribbon this time. This Easter bunny cake would be a fun project to make for kids, since the bunny is made using basic tools. If you like, you can add more decorations to the cake like small flowers and Easter eggs in the grass? Again, scale down the design to a smaller cake by leaving out the &#8220;Happy Easter&#8221; lettering on the cake. This Easter bunny cake would be perfect together with my bunny cookie pop&#8217;s. This is what I use: 10&#8243; fondant covered cake (I have used Egg yellow from Americolor) Rolled fondant icing Food gel colors (brown, pink &#038; green) Fmm Funky Alphabet &#038; Numbers + Funky Alphabet lower case set (Other types of lettering can be used instead) Cutting wheels (PME) (Alternative, use a small pizza cutter) Scallop and comb (PME) (Drinking straw can be used, if you don&#8217;t have such tool) Small modeling tool knife (A table knife can also be used instead) Modeling tool with a pointy end Round cookie cutter 3&#8243; (8 cm) (Alternative, use a drinking glass) Small oval [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-3/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>One Easter cake, three designs, part 2</title>
		<link>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-2/</link>
		<comments>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-2/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 11:14:44 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8719</guid>
		<description><![CDATA[I am back with the second design for a sweet and easy Easter cake. I have used a fondant covered cake board this time. Instead of a styrofoam fondant covered cake dummy this time. I hope, that you can visualize the design on a &#8220;real cake&#8221;? The lettering is the same as I used in the Easter cake part 1 tutorial. A smaller sized cake (6&#8243;/8&#8243;) can be used, but there may not be enough space for the “Happy Easter” lettering on the cake. Also you may need to use a smaller egg cutter too. Use the colors, that you like the best, for this project. This is what I use: 10&#8243; Fondant covered cake Clear pipin gel + brush Ribbon for the cake Fmm Funky Alphabet &#038; Numbers + Funky Alphabet lower case set. Other types of lettering can be used instead Petunia flower cutter (You can also use a 5 petal flower, Primrose and Daisy instead of the Petunia flower if you like Optional: 5 petal flower veiner Strip cutter 180x5mm (Jem) or Multi ribbon cutter (FMM) Rolled fondant (white) Gum paste (white) Food gel colors Large egg cookie cutter about 5&#8243; high Edible glue + brush Small [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-2/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>One Easter cake, three designs, part 1</title>
		<link>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-1/</link>
		<comments>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-1/#comments</comments>
		<pubDate>Tue, 27 Mar 2012 08:17:04 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8668</guid>
		<description><![CDATA[This is the first Easter cake tutorial out of three. I will show you how you can make a sweet and easy decoration for your Easter cake(s). I&#8217;m decorating on a 10&#8243; round dummy cake. You can use a smaller sized cake if you like, but then there may not be enough space for the &#8220;Happy Easter&#8221; lettering on the cake. This is what I use: 10&#8243; fondant covered cake Clear pipin gel + brush Ribbon for the cake. Fmm Funky Alphabet &#038; Numbers + Funky Alphabet lower case set. Other types of lettering can be used instead. Basket cookie cutter Basketsweave Embosser (Patchwork Cutters) Sugar craft/Clay gun Primrose flower cutters (I have used 2 different sizes) Other small 5 petal flowers can be used instead 5 petal flower veiner Piping bag with no.2 round piping tip Piping bag with medium leaf piping tip Gum paste, white White royal icing (1/2 cup is more than enough) Food gel colors: Blue, Brown, Egg yellow, Purple + Green. Alternative colors can be used for both basket and flowers Edible glue + brush Small rolling pin Small knife Cornstarch for dusting Small paint palette Step 1: Prepare the cake with fondant and attach [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/one-easter-cake-three-designs-part-1/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>How to make a ruffled 1 tier cake stand</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-ruffled-1-tier-cake-stand/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-ruffled-1-tier-cake-stand/#comments</comments>
		<pubDate>Mon, 12 Mar 2012 15:55:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cake bites]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Crafty DIY]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8615</guid>
		<description><![CDATA[Styrofoam cake dummies can be transformed into sweet ruffled 1 tier cake stands. Perfect to use, if you are planning to make a vintage dessert table. Place your sweet treats like cookies and cupcakes on the ruffled cake stand or use it as a sweet display to hold your cake pops. It can be made in different heights and sizes. You could even make a 2 tier cupcake stand if you like. Simply just place a 6&#8243; round cake dummy on a 12&#8243; round cake dummy and you will have the sweetest ruffled cupcake stand, that would hold just about 12-13 regular cupcakes. I hope that you will enjoy my little crafty tutorial. This is what I used: Round styrofoam cake dummies. You can also use square or rectangular cake dummies (I glued two 2&#8243; round dummies together) Craft paper + Crepe paper sheets in matching colors White craft glue + a brush Pencil &#038; scissors Double-sided tape Needle + cotton thread that match the color of the crepe paper Ribbon/embellishments Step 1: Trace the outline of the cake dummy onto the craft paper with a pencil ad cut out with scissors. Step 2: Add white craft glue on the [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-ruffled-1-tier-cake-stand/feed/</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>How to make a cupcake with Rice Krispie treats</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-cupcake-with-rice-krispie-treats/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-cupcake-with-rice-krispie-treats/#comments</comments>
		<pubDate>Wed, 29 Feb 2012 15:05:07 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8566</guid>
		<description><![CDATA[This is a tutorial on how you can make the cupcake, that I made as a part of a competition cake back in 2008. You can see the original cupcake here The cupcake was made using Rice Krispie Treats (RKT) and rolled fondant. The RKT is light and it can be a good option to use if it seem to hard to carve the piece out of cake. It can also be a good alternative to polystyrene. To get a smooth surface when using RKT. Many like to use a little buttercream to fill out any small holes. I just cover it twice with rolled fondant. You can of course use buttercream if you like. I looked around in my cupboards and found a coffee cup and a small bowl that matched together in size. A clean (new) flower pot also have a good shape for the cupcake base. Take a look in your cupboards to see if you have something that fits. I have placed a gum paste cherry on top of my cupcake, but you could use a strawberry, a flower or something else instead. For the sprinkles you could make other shapes too. Want to make it [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-cupcake-with-rice-krispie-treats/feed/</wfw:commentRss>
		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>Sweet heart sugar cookies</title>
		<link>http://cakejournal.com/cake-lounge/sweet-heart-sugar-cookies/</link>
		<comments>http://cakejournal.com/cake-lounge/sweet-heart-sugar-cookies/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 19:11:11 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8531</guid>
		<description><![CDATA[Yesterdays sweet treats, pretty embossed fondant sugar cookie hearts in sweet homemade (home crafted) cookie boxes. You can see more embossed cookies here and read more about my embossing tools here. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/sweet-heart-sugar-cookies/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Petit Fours decorated with fondant roses</title>
		<link>http://cakejournal.com/cake-lounge/petit-fours-decorated-with-fondant-roses/</link>
		<comments>http://cakejournal.com/cake-lounge/petit-fours-decorated-with-fondant-roses/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 12:24:35 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Petit Four]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8436</guid>
		<description><![CDATA[I have a thing for small sweet treats and petit fours are definitely one of them. These petit fours are made with a delicious vanilla butter cake and a home made raspberry jam filling. They are covered with a simple pink sugar icing and decorated with pink fondant roses and small piped royal icing leaves on top. A sweet little treat for Valentine&#8217;s Day. If you find petit fours too sweet, then try to use some fruit or curd filling as this can help making the petit fours less sweet. Next time, I will try and cut three or four thin layers of cake, so that I can make them with even more fruit filling. You can read more about how you make them in my tutorial how to make petit fours I have also found some great video&#8217;s on YouTube: Petit Four video Petit Four video part 1 Petit Four video part 2 Petit Four video part 3 Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/petit-fours-decorated-with-fondant-roses/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Valentine chocolate cupcakes</title>
		<link>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 15:45:50 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8393</guid>
		<description><![CDATA[Today I have been in the kitchen baking chocolate cupcakes. Since Valentine&#8217;s Day is soon approaching, I thought that some pink fondant hearts and a little pink sprinkle on the cupcakes would be in place. I have frosted them with Angel Feather Icing, which is good together with the chocolate cupcakes. You can find the recipe for Angel Feather Icing below. Angel Feather Icing Ingredients. 2 large egg whites 170 g (3/4 cup) of white sugar 1 dl (1/3 cup) corn syrup 2 Tbsp cold water 1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice) 1/4 tsp salt 1 tsp vanilla extract or almond extract Optional: Food coloring Direction. Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below. Take your handheld electric mixer and beat the mixture until the icing has stiff peaks. Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy. You can add drops of food coloring if you like. Spread it onto cakes with a metal spatula or pipe it onto cupcakes with a piping bag and large piping tips, like Wilton [...]]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Handcrafted Sugar Flowers with Jacqueline Butler</title>
		<link>http://cakejournal.com/cake-lounge/handcrafted-sugar-flowers-with-jacqueline-butler/</link>
		<comments>http://cakejournal.com/cake-lounge/handcrafted-sugar-flowers-with-jacqueline-butler/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 10:05:45 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8338</guid>
		<description><![CDATA[You may know Jacqueline Butler as the artist behind beautiful handcrafted sugar flowers like Ranunculus, Peonies and Hydrangeas. She is a highly requested sugar craft teacher and have now started working together with Craftsy, where she is taking online video courses to a whole new level. With Craftsy, you can now sit home and learn how to make two of Jacqueline&#8217;s favorite sugar flowers: The Hydrangea and the small filler flowers. These two flowers are often to be found in the sweet floral bouquet that Jacqueline makes. She will also teach you how to make the gum paste that she is using for her sugar flowers. Show you the tools that you will be using through out the course. How you color your sugar flowers. How you apply the confectioners glaze to get pretty shiny leaves (There are some really good tips &#38; tricks here!!) and she will also show you how to assemble and arrange the flowers. I really love the way the online courses works over at Craftsy. As they offer you to be interactive with Jacqueline. She will answer the questions you may have. You can also share your photos and even take notes along the way [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/handcrafted-sugar-flowers-with-jacqueline-butler/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Classic vanilla cupcake recipe</title>
		<link>http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/</link>
		<comments>http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 19:41:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=7998</guid>
		<description><![CDATA[There are tons of recipes for the most classic cupcake of them all. The vanilla cupcake! I have lost track on how many different recipes, that I have tried to myself. Some were good, some were bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcake. So, no wonder why there are thousands of vanilla cupcake recipes out there. I went through a stack of old recipes, and I were thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great. A perfect vanilla cupcake! That bake perfect too. Half of the paper cases were filled with a heaped tablespoon of batter and the rest were filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting. These cupcakes are also good [...]]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>The gingerbread house</title>
		<link>http://cakejournal.com/cake-lounge/the-gingerbread-house/</link>
		<comments>http://cakejournal.com/cake-lounge/the-gingerbread-house/#comments</comments>
		<pubDate>Tue, 27 Dec 2011 15:49:12 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Gingerbread]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=7753</guid>
		<description><![CDATA[It&#8217;s been some very busy days around Christmas but I still wanted to share my little gingerbread house with you. It is inspired by a gingerbread house that I saw in the Martha Stewart Holiday Sweets magazine from 2009. The roof is all glittered with lots of sugar. I have used gelatin sheets for the windows, which I like better than the melted candy windows. Inside is a small string of holiday bulbs, which gives the house a nice glow. I have only piped a little white royal icing on the house as I do like my gingerbread house simple. Here you can see how it looks when it&#8217;s getting darker outside. So cozy! Happy Holidays! Louise]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>How to make a gingerbread Christmas cookie tree</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-gingerbread-christmas-cookie-tree/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-gingerbread-christmas-cookie-tree/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 21:49:29 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Gingerbread]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=7508</guid>
		<description><![CDATA[This is a tutorial for the gingerbread Christmas cookie tree that I made last year. I used my Christmas cookie tree as a centerpiece on our buffet and there were such a wonderful smell of cinnamon, ginger and cloves during the Christmas days. You could also make a little forest with tree&#8217;s in different sizes and use them for a Christmas winter scenery? I have used the Christmas cookie tree kit from Wilton. But any kind of nesting star cookie cutters can be used. To get more height to the tree, use 2 stars in the same size for each &#8220;layer&#8221;. Also remember to cut out 3 of the smallest star. Since you will be placing one on the top of the tree (this is of course optional) I use the gingerbread recipe from Martha Stewart This is what I use: Baked gingerbread cookie stars Royal icing Colored green or kept in white (It’s a little hard to say how much you will be needing because it all depends on how big you want you tree) Cake board Embellished with a pretty satin ribbon (The cake board should be large enough for the biggest star) Gold lustre dust Clear alcohol/lemon extract [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-gingerbread-christmas-cookie-tree/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>CakeJournals November favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-november-favourites-2/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-november-favourites-2/#comments</comments>
		<pubDate>Thu, 24 Nov 2011 12:57:46 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=7461</guid>
		<description><![CDATA[It&#8217;s time for another round of CakeJournals favourites. This month it&#8217;s about snowflakes and smart storage. Snowflake cookie cutters: My newest buy are these two snowflake cookie cutter sets. You can make the most beautiful laced snowflake cookies with the cutters. It&#8217;s just like a puzzle. Mix the cutters, with star cookie cutters and you will get beautiful laced snowflakes. The large set comes with 5 snowflake cutters and 3 small insert cutters and the small tin box set, comes with 3 snowflake cutters and 2 insert cutters. The photo above are just some test samples, since I was both trying out the new cutters and a gingerbread recipe for this years gingerbread house. I can&#8217;t wait to give them some white royal icing and some glitter. You can get the cutters from here UK and US With my new love for snowflake cookie cutters. I was thrilled, when I saw some gorgeous snowflake cookie cutters from Peggy Porschen. The snowflake cutters are made in stainless steel and they are 20cm by 20cm (8&#8243;x8&#8243;) So they are HUGE! Make sure, that you also see Peggy&#8217;s selection of pretty Christmas bauble cookie cutters. Christmas star gingerbread cutter Christmas snowflake gingerbread cookie [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>How to make a gum paste peony (part 2)</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-2/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-2/#comments</comments>
		<pubDate>Fri, 18 Nov 2011 14:59:19 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=7394</guid>
		<description><![CDATA[Here is the second part of my tutorial on how to make a gum paste peony. In this tutorial you will end up with a finished gum paste peony dusted with powdered colors. I have decided to make a part 3, to show you how to make the last row of petals with wired petals instead. I will also show you, how you can make a peony bud. I have edited the material list and added a tall drinking glass (alternative a flower vase/flowerpot can be used instead) Make sure that the top of the glass is wider than the bottom. As this will support the peony flower better. You would also be needing a square piece of thin foam to place on top of the glass. The foam should be flexible, but it should still be able to hold and support the peony flower while the petals are drying. If you can&#8217;t find such foam just try with something else. As long as its lint free and you can push the flower wire through the material it would be fine. When you see the photos I am sure it makes more sense. OK! Let&#8217;s continue with the peony. Step [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-2/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<title>How to make a gum paste peony (part 1)</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-1/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-1/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 14:57:53 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6949</guid>
		<description><![CDATA[I know that a lot of you have asked if I could make a tutorial on how to make my gum paste peony flowers, so here&#8217;s a little treat for you. This is what I use: Gum paste (white or colored pink in your chosen color. You would also need a little green gum paste if you decide to make peony buds) Rolling pin Peony petal cutters: Colette Peters Jennifer Dontz Sunflower Sugar Art Special petal veiner: Peony flower veiner Round Styrofoam balls 1 1/2&#8243; or smaller for peony buds #20 gauge wire #24/26 gauge wire Green floral tape Craft glue Chocolate egg mold Apple foam trays (you can get those at your local grocery store) Powdered food colors (Matching the color of the gum paste. Remember green color for buds) Cornstarch Brushes (for coloring the peony and for the tylo glue) Ball tool Foam pad Small pieces of foam/paper Square piece of thin flexible foam about 6&#8243;x6&#8243; Large piece of styrofoam/cake dummy Tall drinking glass Plastic bag/zipper bag (stops the petals from drying, while you work) Cel board 5 petal flower cutter (1&#8243; or a little bigger) Peony cutters: I have used a set of peony cutters from Colette [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-peony-part-1/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<title>CakeJournals October favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-october-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-october-favourites/#comments</comments>
		<pubDate>Mon, 31 Oct 2011 23:51:58 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6839</guid>
		<description><![CDATA[The last day of October is slowly running out together with ghosts and ghouls. So CakeJournals October Halloween favourites is comming your way. No doubt treats for Halloween have been in focus on CakeJournal this month. Just like the Dead finger cookie tutorial. I think that a lot of you will be enjoying these creepy cookies tonight? I have bought a new set of Halloween cookie cutters I only used two of them this time. The bat cutter may be used for a birthday party next year. That is, if my son still wants to throw a LEGO Batman party when we getting closer to April. Today we enjoyed the left overs from our Halloween party: Bloody eyes, bats, coffins and the last of the dead finger cookies. When October is over, I cannot wait until I start the preperations for Christmas treats. I have been looking at some decoration books, that I would like to have at home. First one are Julia M. Ushers Ultimate Cookies. Bookstore UK and Bookstore US which have really caught my eyes. And the Bake Me I&#8217;m Yours, Christmas. Bookstore UK and Bookstore US. Simply because I really love their collection of sweet cake [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cakejournals-october-favourites/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Halloween poison cake recipe</title>
		<link>http://cakejournal.com/recipes/halloween-poison-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/halloween-poison-cake-recipe/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 20:53:59 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6818</guid>
		<description><![CDATA[I know that many of you have seen vibrant coloured cakes for years. But back in the days when I was a kid, a cake with this colour was very special. This (Danish) cake bring back so many childhood memories to me and I have always known it as the The Poison Cake! Basically it&#8217;s just an almond flavoured cake, coloured green. Green and perfect for Halloween! The cake is super moist and I like to eat it with a big glass of cold milk on the side. On top of the cake is a thin spread of cocoa powder icing (powdered sugar and unsweetened cocoa powder) If you want it a little more festive, you can sprinkle some fun Halloween sprinkles on top. Halloween poison cake Preheat oven to 350 F (175 C) 9&#8243;x13&#8243;rectangle cake pan, prepared with parchment paper or cake release. Ingredients: 375 grams sugar (2 cups) 250 grams soft unsalted butter (9 oz) 3 large eggs 250 grams all purpose flour (1 3/4 cup) 1 1/2 teaspoon baking powder pinch of salt 250 ml milk (room temperature) (1 1/8 cup) 2-3 teaspoons almond extract (Vanilla can be used instead) Green food colouring Cocoa powder icing: Powdered [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/halloween-poison-cake-recipe/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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		<title>Jack Skellington brownie bites</title>
		<link>http://cakejournal.com/cake-lounge/jack-skellington-brownie-bites/</link>
		<comments>http://cakejournal.com/cake-lounge/jack-skellington-brownie-bites/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 12:59:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Brownies]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6703</guid>
		<description><![CDATA[I am thinking out possible treats for our haunted Halloween party. Maybe will these brownie bites be on the menu? Jack Skellington the pumpkin king, is so easy to make. Just cut out a white fondant disc and some black fondant for his eyes and nose and a black gourmet writer (Americolor) for the mouth. I have used a little dab of buttercream to keep the Jack&#8217;s in place on top of the brownie bites. I always use this recipe for the brownies. If you use milk chocolate the taste is more mild if your kids don&#8217;t like a strong chocolate taste. Happy Caking! Louise]]></description>
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		<slash:comments>13</slash:comments>
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		<title>How to make Halloween dead finger cookies</title>
		<link>http://cakejournal.com/tutorials/how-to-make-halloween-dead-finger-cookies/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-halloween-dead-finger-cookies/#comments</comments>
		<pubDate>Mon, 10 Oct 2011 12:53:47 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6674</guid>
		<description><![CDATA[One of my favourite Halloween treats are these dead finger sugar cookies. They are always a big hit! To keep the fingers as thin as possible during baking I roll out the dough thinly so it will keep the shape, as cookie dough tends to spread out. You can paint the almond nails with food colouring gels. I like to keep them natural with just a little dusting of cocoa powder, just like on the photo. This is what I use: Sugar cookie dough (please find recipe below) Pastry brush Plastic wrap 30-40 blanched almonds, cut into halves after the skin is removed 1 teaspoon dark cocoa powder + a little brush Baking sheets Knife Sugar cookie recipe: I get about 24-30 cookie fingers out of this portion. 2 large eggs (1 whole egg + 1 yolk. Use the leftover egg white for brushing the cookies) 1 teaspoon pure vanilla or almond extract 8 tablespoons (1 stick) (115 grams) unsalted butter, softened 1/2 cup (65 grams) confectioners&#8217; sugar 5 tablespoons (60 grams) granulated sugar Pinch of salt 1 2/3 cups (235 grams) all-purpose flour 1. In a bowl add the two types of sugar, vanilla extract, a pinch of salt [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-halloween-dead-finger-cookies/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
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		<title>Christening cake with owls</title>
		<link>http://cakejournal.com/cake-lounge/christening-cake-with-owls/</link>
		<comments>http://cakejournal.com/cake-lounge/christening-cake-with-owls/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 12:41:31 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Christening]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6640</guid>
		<description><![CDATA[I have been waiting to show you my latest cake. A two tier cake, decorated with owls, hearts and flowers for a girls Christening party. The flavor combinations for the cakes were: Dark chocolate mud cake, raspberry mousse and chocolate ganache. Crumb coated with Italian Meringue Buttercream and covered with rolled fondant. For the younger guests of the party. I baked some vanilla cupcakes with a spread of royal icing, sprinkles and fondant flowers. All matching the color scheme of the Christening cake. I made the owls by using an egg shaped cookie cutter and used the pointy end of the egg cutter to cut off the top of the &#8220;egg/owl&#8221;. A small oval fondant cutter was used for the &#8220;belly&#8221;. This methode could be easily be used, if you want to make fondant decorated sugar cookie owls for your next party. Happy Caking! Louise]]></description>
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		<slash:comments>42</slash:comments>
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		<title>CakeJournals September favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-september-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-september-favourites/#comments</comments>
		<pubDate>Fri, 30 Sep 2011 23:57:44 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6619</guid>
		<description><![CDATA[Tomorrow begins the countdown for the best holiday of them all&#8230;Halloween! So I have decided that my September favourites should be inspirational photos of some of my Halloween treats over the years. I hope that they can inspire you! A small cookie favor basket: Made with black crepe paper and spider decorations Creepy dead finger sugar cookies: I made these last year and they turned out so good. I will be making them again this year. Decorated Halloween sugar cookies: Frightful sugar cookies when it&#8217;s best! Here you can find all my articles on halloween. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cakejournals-september-favourites/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<title>Top 5 crafty cupcake topper tutorials</title>
		<link>http://cakejournal.com/cake-lounge/top-5-crafty-cupcake-topper-tutorials/</link>
		<comments>http://cakejournal.com/cake-lounge/top-5-crafty-cupcake-topper-tutorials/#comments</comments>
		<pubDate>Tue, 13 Sep 2011 21:32:39 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Crafty DIY]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6567</guid>
		<description><![CDATA[I find it just as fun to create cake decorations in other materials than fondant and gum paste. Sometimes it is also much easier to make a certain type of decoration with glue and paper than if you were making it with fondant. There are so many great crafty sites and here are some of the ones that I love most when it comes to making crafty cupcake toppers. This is my top 5 list for cupcake toppers: #1 Sweet paper cupcake toppers. Step by step instructions on how to make cute paper cupcake topper, using scrapbooking materials. #2 Vintage style cupcake toppers. These vintage (Easter) cupcake toppers are the sweetest. This tutorial is for a little lamb, but you can use the chick and bunny as inspiration to make your own vintage cupcake toppers. #3 DIY fabric flower cupcake topper. A great way to use fabric scraps for cupcake toppers. #4 DIY Pom-Pom Cupcake Topper Tutorial. Make a sweet pom-pom shaped decoration out of tissue paper for cupcake embellishment. #5 Pinwheel cupcake toppers. There is nothing more cheerful than pinwheels and kids loves them. I hope that you will enjoy these tutorials as much as I do. Happy Caking! [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/top-5-crafty-cupcake-topper-tutorials/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
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		<title>CakeJournals August favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-august-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-august-favourites/#comments</comments>
		<pubDate>Wed, 31 Aug 2011 22:39:38 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6533</guid>
		<description><![CDATA[I love when a new cake book or magazine arrives in my mailbox. That means, for me spending (many) hours in my favourite armchair, maybe with a cup of coffee and just diving into the glossy pages of cake. That&#8217;s why this August favourites, is all about cake reading. Cake magazines: I have had the pleasure of reading the magazines: Cakes &#038; Sugarcraft and Cake Craft Decoration for many years now. I wrote about them when I first started this blog, back in 2007 and they deserve an extra mention again. Both of the magazines have really great cake content, and a great mix of tutorials in different levels. You can learn all sorts of cake decoration, including sugar flower making and figurines. Both magazines are for all who loves cake decorating. The Cake Craft &#038; Decoration magazine is also the face behind the famous Cake International show in Birmingham (UK). I know that you can get two cake magazines in the US: American Cake Decorating and the Cake Central Magazine. Unfortunately, I have not read them. I would really love to. So I was hoping for some help from you guys. If you have read the magazines? Please tell [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Horseshoe vanilla sugar cookies</title>
		<link>http://cakejournal.com/cake-lounge/horseshoe-vanilla-sugar-cookies/</link>
		<comments>http://cakejournal.com/cake-lounge/horseshoe-vanilla-sugar-cookies/#comments</comments>
		<pubDate>Sat, 20 Aug 2011 21:59:19 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6508</guid>
		<description><![CDATA[My sweet daughter is turning 10 tomorrow (I can&#8217;t believe how times fly) So, we made some vanilla sugar cookies in the shape as a horseshoe, for her to pass out, after her riding lesson yesterday. We went with non decorated cookies this time. A freshly baked, crisp cookie, hardly need more decoration, other than to be eaten. Tomorrow I am continuing with the non decorated treats. Because I will be making blueberry and rhubarb tarts for the brunch that we are having. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/horseshoe-vanilla-sugar-cookies/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
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		<title>Sweet cupcake giveaway</title>
		<link>http://cakejournal.com/giveaways/sweet-cupcake-giveaway/</link>
		<comments>http://cakejournal.com/giveaways/sweet-cupcake-giveaway/#comments</comments>
		<pubDate>Fri, 12 Aug 2011 14:31:50 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Giveaways]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6445</guid>
		<description><![CDATA[These sweet cupcake decorated tin boxes are my latest addition in my kitchen. I love tin boxes and when they have cupcakes on them, I love them even more. Great for storage and pretty to look at, at the same time. I also found a set of disposable tableware: 8 cups, 8 dinner and 8 dessert dishes. All with the same sweet cupcake print as the tin boxes. Do you know what&#8217;s even greater??? I bought 1 extra set of all of the above mentioned sweet things! That means that 1 lucky reader could win the extra set that I bought for this sweet cupcake giveaway! 2 tin boxes Disposable tableware 8 cups Disposable tableware 8 dinner and 8 dessert dishes Who know, there may be a little extra surprise thrown in the bag, for the lucky winner. But I will not reveal it here!!! THIS GIVEAWAY IS NOW CLOSED!!! Congratulations to Meghan! Thank you to all of you, who participated in this giveaway. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/giveaways/sweet-cupcake-giveaway/feed/</wfw:commentRss>
		<slash:comments>121</slash:comments>
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		<title>How to make a purse cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-purse-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-purse-cake/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 08:23:23 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6370</guid>
		<description><![CDATA[My version on how to make a purse cake is finally here! I have a few tips that I want to share before we get started. My purse cake is rather high. So it might be a little difficult to move it around once it&#8217;s placed on the cake board. If you should need to move your cake for a longer distance. I would recommend you to cut more of the cake before you begin with the crumb coat. Also the size of the cake and cake board is optional. You can of course scale down the size if you want to make a smaller (purse) cake. If you decide to cut more of the cake. Say that you cut the round cake in two halves, you should be able to cover the cake with the white fondant in one go. So you would not need to cover the sides one at a time. I used a gum paste brooch as decoration on my cake, but you could also decorate it with a gum paste bow instead if you like. That would look beautiful too. I hope that you can use this tutorial. So let&#8217;s get started! This is what [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-a-purse-cake/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>CakeJournals July favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-july-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-july-favourites/#comments</comments>
		<pubDate>Fri, 29 Jul 2011 13:56:54 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6349</guid>
		<description><![CDATA[Here are another round of favourites&#8230; No cakes without eggs! This summer we decided that we wanted to start raising our own chickens. We have the French breed: Marans, also known as the &#8220;chocolate egg layers&#8221;. I have four young hens and one young rooster at the moment. I have to wait about 2 months before I can go out to the coop and collect my own &#8220;chocolate eggs&#8221;. The first cake made with my own eggs, will sure be something special! Photo from Wikipedia Squeeze bottles: The squeeze bottles are the greatest helper when it comes to flooding cookies. When I first started decorating cookies, I used a piping bag. With these bottles, I can flood lots of cookies at a time and I can store any leftover icing in the squeeze bottles. If you love to decorate cookies and don&#8217;t have one of these squeezing bottles, I can only highly recommend that you get some. I have listed a few shops where you can get them: CopperGifts Karens Cookies Cakes, Cookies &#38; Crafts Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cakejournals-july-favourites/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
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		<title>The purse cake</title>
		<link>http://cakejournal.com/cake-lounge/the-purse-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/the-purse-cake/#comments</comments>
		<pubDate>Mon, 25 Jul 2011 22:53:47 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6339</guid>
		<description><![CDATA[This is my finished purse cake and I am really satisfied with the final result. The gum paste brooch looks really gorgeous on the purse cake. It&#8217;s amazing how a simple round cake can be turned into something very chic! I have been taking photos of the process, so now I only need to edit the photos and write a tutorial. I hope that you like my purse cake too? Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/the-purse-cake/feed/</wfw:commentRss>
		<slash:comments>71</slash:comments>
		</item>
		<item>
		<title>How to make a gum paste brooch</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-brooch/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-gum-paste-brooch/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 10:36:03 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Editors Choice]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6303</guid>
		<description><![CDATA[A lot of you asked how I made the gum paste brooch for the purse cake project that I am working on. So I thought that I would show you, how you can make it yourself. This gum paste brooch can be made in the colours you like and it will look just as beautiful as a side decoration on a cake. Try and use a lustre dust that is close to the colour you will use for the ruffles. If you like, you can make it with regular rolled fondant icing, but using gum paste will help it to firm up quicker. You can add a little Tylo powder (CMC) to the rolled fondant and it will be just as good as gum paste. This is what I use: White gum paste or rolled fondant icing Rolling pin Small knife Ribbon cutter (FMM) Bulbous Cone tool (PME no.9) or another similar pointy tool Ball tool (FMM) Frilling tool (Orchard) Soft brush 2 brushes for painting and for the Tylo glue Quick rose cutter 40mm (FMM) Round cookie cutter 65mm Tylo glue Gel paste food colour (I used Avocado from AmeriColor) lustre dust (matching the gel paste food colour) (I [...]]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>How to cover a cake board with rolled fondant</title>
		<link>http://cakejournal.com/tutorials/how-to-cover-a-cake-board-with-rolled-fondant/</link>
		<comments>http://cakejournal.com/tutorials/how-to-cover-a-cake-board-with-rolled-fondant/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 11:21:54 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6273</guid>
		<description><![CDATA[I have made a quick tutorial, on how you can cover a cake board with rolled fondant and finish it with a satin ribbon. If you like, you can dress up your cake board by using embossing tools on the fondant. This is a sweet idea to use, if you are making a cake stand with rolled fondant covered cake boards. Tip! You can save rolled fondant left overs (clean and without any crumbs and buttercream of course) when you have covered a cake and use them instead of using new fresh rolled fondant for the cake boards. This is what I have used: Cake board Rolled fondant Piping gel Flat pastry brush Rolling pin Cornstarch (for dusting) Metal pin (for popping air bubbles) Fondant cake smoother Small sharp knife (not showing on the photo) Double sided tape Satin ribbon (12mm) Scissors Optional: Embossing tools Step 1: Brush the cake board with piping gel and roll out the fondant to a 3-4mm thickness. You should roll out the fondant so that its about 1/2&#8243; wider than the cake boards size. Step 2: Place the fondant over the cake board, Use the fondant cake smoother to get it nice and smooth. [...]]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>CakeJournals June favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-june-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-june-favourites/#comments</comments>
		<pubDate>Thu, 30 Jun 2011 09:05:34 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6234</guid>
		<description><![CDATA[All my June favourites are inspired by the upcoming purse cake. You can however still use my favourites for other individual cake projects. Cake boards: I always like to finish my cakes, when possible, with a cake board. It just really complete the look of the whole cake. I like to cover my cake boards with fondant and a pretty ribbon. Use coordinating colours and the result will be just perfect! You can see some examples here. Single cake board: Or as a double cake board (two cake boards glued together): Edible lustre dusts: I used some pretty lustre dusts for the brooch. The colours are: Pearl/SK, Iced Pine/EA, Golden Sands/EA and are from EdAble Art and Squires Kitchen. Tylo powder: Maybe one of the best helpers in my toolbox. Tylo powder helps the fondant to dry fast and holds it&#8217;s shape. It is also an important ingredient for Tylo glue, the best glue to use, when I need to attach decorations on my cakes. Happy Caking! Louise]]></description>
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		<slash:comments>12</slash:comments>
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		<item>
		<title>Chocolate mud cake for the purse cake project</title>
		<link>http://cakejournal.com/recipes/chocolate-mud-cake-for-the-purse-cake-project/</link>
		<comments>http://cakejournal.com/recipes/chocolate-mud-cake-for-the-purse-cake-project/#comments</comments>
		<pubDate>Thu, 23 Jun 2011 22:30:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6199</guid>
		<description><![CDATA[Ok! This may not be the most inspiring photo but as I wrote in my last post I am working on a purse cake project at the moment. I have already made the main decoration, a gum paste brooch, for the purse cake. So the next step was to bake the cake. Since I want the purse cake to be without any filling. I decided to go for a rich chocolate mud cake. As you can see, my purse cake will be a &#8220;simple&#8221; round shape, so no plans for luxury designer bags this time. When I baked the cake I was aiming for a total 3&#8243; high (wide) cake. But the cake did not raise as much as I was hoping for. This is always a tricky part for me, when I bake mud cakes. But I am sure, that when the top/crust is cut off. It will still be OK to use for the purse cake project. I have added the chocolate mud cake recipe to my recipes and a recipe for home made self-raising flour as well. So now I have the gum paste brooch and the cake. I still need the cake board and the rest [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/chocolate-mud-cake-for-the-purse-cake-project/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Gum paste brooch</title>
		<link>http://cakejournal.com/cake-lounge/gum-paste-brooch/</link>
		<comments>http://cakejournal.com/cake-lounge/gum-paste-brooch/#comments</comments>
		<pubDate>Sun, 19 Jun 2011 21:23:11 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6151</guid>
		<description><![CDATA[Just a short post, to show you, the gum paste brooch that I made yesterday. The brooch is going to be used on a purse cake. I have never made a purse cake before, so this is going to be a lot of fun. Next step, is baking the cake and preparing the cakeboard&#8230;. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/gum-paste-brooch/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>How to make a candy cupcake topper</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-candy-cupcake-topper/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-candy-cupcake-topper/#comments</comments>
		<pubDate>Sun, 12 Jun 2011 21:58:16 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Crafty DIY]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6113</guid>
		<description><![CDATA[I am still in the sweet candy mood. So here are my paper craft version of the gum paste candy that I made last month. Note: Crepe paper colors will run if the paper gets wet. Remove the cupcake toppers before eating and remember that the cupcake toppers are not toys for small children. This is what I use: Crepe paper Glue stick Cocktail sticks Small styrofoam balls 1&#8243; in size or smaller. Scissors Craft glue Sewing thread Step 1: Cut a piece of crepe paper long enough to go around the styro ball and wide enough to make the &#8220;wrapping ends&#8221;. Step 2: Hold the styro ball with two fingers and use the glue stick in the middle of the styro ball. Remember to go all the way round. Step 3: Place the styro ball in the middle of the crepe paper and roll the paper around the ball. Set a side and let the it dry a little. Step 4: Tie the ends with sewing thread and cut off excess thread. Step 5: If the ends are too long cut off to desired length and &#8220;fluff&#8221; the ends. Step 6: Dip a cocktail stick in the craft glue. [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to make embossed teddy bear fondant cupcake toppers</title>
		<link>http://cakejournal.com/tutorials/how-to-make-embossed-teddy-bear-fondant-cupcake-toppers/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-embossed-teddy-bear-fondant-cupcake-toppers/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 19:41:57 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6073</guid>
		<description><![CDATA[I loved making the fondant cupcake toppers for Easter so much. So I came up with these sweet teddy bear cupcake toppers. I have made them in pink and blue and they are just perfect for a baby shower. This is what I use: Rolled fondant icing Tylo powder Rolling pin Tylo glue Small brush Gel paste colors Small blossom cutter with ejector (PME) Teddy bear embosser from the Cradle 3D set (PatchWork Cutters) Round cookie cutter (40mm) Round scallop cookie cutter 2 1/4&#8243; (58mm) Round Piping tip no 2 Round piping tip with a 10mm opening A little cornstarch for dusting and a small knife (not showing) if you want to make the tiny leaves on the girl cupcake toppers Start adding some tylo powder to your white base. This will help the cupcake toppers to hold the shape better when they are placed in the frosting. Step 1: Roll out the white fondant to a 3 mm thickness and cut out circles with the scallop cookie cutter. Place them on a lightly cornstarch dusted tray as you go. Step 2: Take the round piping tip and “cut out” a small hole in each of the scallops. Step 3: [...]]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>CakeJournals May favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-may-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-may-favourites/#comments</comments>
		<pubDate>Tue, 31 May 2011 23:59:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6050</guid>
		<description><![CDATA[Here are the favourites of May&#8230; New letter cutters? I have been looking a lot at the Groovy Clikstix letter cutters from Windsor Tooling Company. These fun letter cutters comes with an ejector on the back for a quick and easy release. I love that there is an ejector. Because I often use a small needle to get my letters out from my Tappit cutters. If you too love the groovy letters? Then here are three stores where you can get the Clikstix cutters from: UK,US &#038; AU How get a deep red or black rolled fondant: Normally I buy my red and black fondant pre colored. Because it is really hard getting a nice deep color. When doing it yourself. So when I found a great tip on how to mix both powder and gel colors. I had to try it out. It really works. I start with the powder and then I add the gel paste color. The fondant will not get too wet and soft when coloring it this way. You can see the deep red fondant on my Valentine cookies. When I make red and black fondant I like to use Crystal Colors: Poinsetta and Charcoal, [...]]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>How to make gum paste candy</title>
		<link>http://cakejournal.com/tutorials/how-to-make-gum-paste-candy/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-gum-paste-candy/#comments</comments>
		<pubDate>Mon, 09 May 2011 21:32:29 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Editors Choice]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6030</guid>
		<description><![CDATA[Candy themed parties are always a big hit. So I have made a little tutorial on how you very easy can make some sweet gum paste candy. Use the gum paste candy on cakes, cupcakes and brownies. You can change the shape of the candy to round or oblong if you like that shape better. This is what I use: Gum paste Gel paste food colors Corn starch (to prevent the gum paste from sticking to your hands) Tylo glue Frilling tool Non-stick rolling pin Small pieces of kitchen paper Small brush sharp knife Before you start: Color your gum paste with the gel paste food colors. Step 1: Take a piece of gum paste and roll it into a ball without any cracks. Shape it with your fingers into a square with &#8220;soft&#8221; edges. Next make a hole with the frilling tool in each of the short sides. Remember to make it a bit bigger for the &#8220;wrapping paper&#8221;. Set a side and let it dry slightly. Step 2: Roll out some gum paste very thinly and cut a small strip. Make two small ruffles and cut it off like shown on the photo. Step 3: Make the &#8220;wrapping&#8221; [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-gum-paste-candy/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>CakeJournals April favourites</title>
		<link>http://cakejournal.com/cake-lounge/cakejournals-april-favourites/</link>
		<comments>http://cakejournal.com/cake-lounge/cakejournals-april-favourites/#comments</comments>
		<pubDate>Sat, 30 Apr 2011 23:58:16 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6014</guid>
		<description><![CDATA[I have another round of CakeJournals favourites ready for you. I will start with my first favourite&#8230; Scallop cookie cutters: Not only are they great when I am baking cookies, but I love how they can be used together with rolled fondant, to make sweet fondant cupcake toppers. I used them for my Easter cupcakes. Cake crafts: Just as much as I love to decorate cakes. I love to make cake crafts aswell. Last week I picked up a package from the post office. It was filled with lots of gorgeous crepe paper from Blumchen. I am planning to be using it, for cupcake paper toppers, favor baskets, paper cones and other sweet wrapping for my treats. Favourite book cover: As you may know I am a big fan of Zoe Clark Cakes. Right now you can pre order her newest book: Chic &#038; Unique Celebration Cakes. I just LOVE the book cover. I am pretty sure that bunting on cakes will be a big hit, when her book hit the bookstores&#8230;Can&#8217;t wait! Happy Caking! Louise]]></description>
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		<slash:comments>11</slash:comments>
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