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	<title>CakeJournal</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>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>12</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>
		<wfw:commentRss>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/feed/</wfw:commentRss>
		<slash:comments>36</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>7</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 was good, some was 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. Yesterday I was going through a stack of old recipes, and I was 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 was filled with a heaped tablespoon of batter and the rest was 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 [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/feed/</wfw:commentRss>
		<slash:comments>27</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>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/the-gingerbread-house/feed/</wfw:commentRss>
		<slash:comments>6</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>13</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>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cakejournals-november-favourites-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<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[Editors Choice]]></category>
		<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>12</slash:comments>
		</item>
		<item>
		<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[Editors Choice]]></category>
		<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>24</slash:comments>
		</item>
		<item>
		<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>
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		<slash:comments>6</slash:comments>
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