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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Cakes</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 a shoe box cake decoration</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-shoe-box-cake-decoration/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-shoe-box-cake-decoration/#comments</comments>
		<pubDate>Fri, 24 May 2013 10:00:07 +0000</pubDate>
		<dc:creator>Beth</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11672</guid>
		<description><![CDATA[This is a neat little method for making shoe boxes, which look great in piles on top of fashion-inspired cakes or as cupcake decorations. They can be made using any size of rectangular cutter and can also be adapted to make present boxes by using a square cutter and adding a little bow on top. This is what I used: 1:1 ratio flower paste:sugarpaste or your chosen modelling paste Flower paste Gel paste in your chosen colour (I chose Sugarflair Extra Red) Non-stick board Foam mat Rolling pin Sharp knife Ball tool Rectangular cutter (mine was 3 cm long) Edible pen or edible food colour for painting (your choice of colour, so long as it stands out against the colour of your modelling paste) Paintbrush and water or alcohol for sticking Step 1: Mix the modelling paste to the colour you would like your shoe box to be. I chose a bright red colour. The amount that you require will depend on the size of boxes you are making. For my 3 cm rectangular cutter, this is enough for about half a dozen shoe boxes. Step 2: Roll the modelling paste out to a thick, even layer. For a good [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make a flower owl cake topper</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-flower-owl-cake-topper/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-flower-owl-cake-topper/#comments</comments>
		<pubDate>Mon, 13 May 2013 08:01:30 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11095</guid>
		<description><![CDATA[I’ve loved owls since I was a little girl so I can’t get enough of the recent trend in cake decorating. When designing this cake topper, I kept it simple using only a couple of tools including a flower cutter for the eyes and wings. Previous posts explored methods for making flat cake decorations out of chocolate, buttercream and fondant, so this is a good opportunity to start exploring 3-D cake decorations. This is what I used: Flat work surface Corn starch Small rolling pin Fondant smoother Water pen Flower cookie cutter (1.5 inch size) Wilton #12 piping tip Fondant in brown, yellow, blue, pink and orange Not pictured: Fondant cutter Plastic Wrap Step1: Choose a base color for your owl and roll it into a large smooth ball around the size of a fist. Step 2: Using the palm of one hand and a fondant smoother in the other hand, rotate your fondant in a circular motion while smoothing it upward. The goal it to create a tall oval for the owl&#8217;s body. The shape should have a flat bottom. Step 3: Rotate and smooth your fondant until you achieve this shape. Step 4: Use your small rolling pin to [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<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>Craftsy review &#8211; Piece of cake by Colette Peters</title>
		<link>http://cakejournal.com/craftsy-online-classes/craftsy-review-piece-of-cake-by-colette-peters/</link>
		<comments>http://cakejournal.com/craftsy-online-classes/craftsy-review-piece-of-cake-by-colette-peters/#comments</comments>
		<pubDate>Fri, 19 Apr 2013 10:22:34 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Craftsy Online Classes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11281</guid>
		<description><![CDATA[I have always admired Colette Peters and her incredible whimsical work with cakes. So I was indeed thrilled when I found out that Colette are now working together with Craftsy. Here you can enroll her Craftsy class:Piece of cake. A class filled with Colettes signature whimsical style. You will learn not only to make an impressive five tier cake but you will also learn different cake decorating techniques as well. I enrolled the class and though I may not make the entire cake, I learned so many great techniques and tips that I can use for other cake projects. A really great tip that Colette shows in the class is how to easily figure out how many stripes you need to make around a cake. You simply use adding machine paper and fold it into the number of stripes that you want and use the paper strip as a template on where to add the stripes. So genius! Other great techniques in the class are: quilting, inlay and curlicues. Colette also shows you, how to carve a cake so that it get a curved shape. You will learn how to make beautifull laced gum paste plates, ribbon roses, drapes, sweet [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/craftsy-online-classes/craftsy-review-piece-of-cake-by-colette-peters/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>How to make a fondant puzzle plaque</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-fondant-puzzle-plaque/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-fondant-puzzle-plaque/#comments</comments>
		<pubDate>Wed, 10 Apr 2013 10:21:28 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Editors Choice]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10664</guid>
		<description><![CDATA[In previous posts, we explored making cake decorations from chocolate and buttercream. Now let’s talk about my favorite material for cake decorations: fondant! As opposed to those other materials, fondant is not as messy to work with. It does not require piping bags or tips. Decorations can be made far in advance and will stay good for a long time if stored in a cool dark place, like a cake box. Fondant is also very forgiving. If you make a mistake, you can just smash it up and start over. When I started working with fondant, the first types of decorations I attempted were flat decorations, like the puzzle plaque. It’s fairly easy to turn any character, logo or design into a fondant puzzle plaque. Here’s how: This is what I used: Work mat Colored fondant Corn starch Rolling pin Printed image Parchment paper Fine tip marker Scissors Exacto knife Small brush and water Optional items, specific to my image: Black edible marker (for eyes) Pink petal dust (for cheeks) Royal icing (for rain drops and accents) Impression mat (for bathtub design) Small petal tip (for scale impressions) Step 1: Sketch or print your image to the scale of your cake. I sketched this &#8216;April showers [...]]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Chocolate oreo cake with fresh strawberries</title>
		<link>http://cakejournal.com/recipes/chocolate-oreo-cake-with-fresh-strawberries/</link>
		<comments>http://cakejournal.com/recipes/chocolate-oreo-cake-with-fresh-strawberries/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 08:06:00 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10864</guid>
		<description><![CDATA[I haven&#8217;t met a person yet who does not like Oreo cookies. Have you? They are one of my favorite cookies&#8230;hehe. A few weeks ago, I played around with my chocolate cake recipe and created a chocolate oreo cake recipe. This cake is phenomenal. I cannot even begin to describe all this &#8220;deliciousness&#8221; without my mouth watering&#8230;lol. I paired this cake with chocolate oreo buttercream frosting and fresh strawberries&#8230;YUM! This recipe will make a single 8&#215;3 round cake. Chocolate oreo cake: 2 cups unbleached all-purpose flour 2 1/4 cups sugar 1/2 cup powdered oreo cookies (Separate the oreos and throw the &#8220;non-creamy&#8221; sides in a blender until you have a powdered form) 1/2 cup unsweetened cocoa powder 1/2 cup light olive oil 2 large eggs 1 cup full fat milk 1 cup water 2 tbsp vanilla extract 1 1/2 tsp baking powder 1 1/2 tsp baking soda A pinch of cinnamon powder Step 1: In a deep bowl, add flour, cocoa powder, powdered oreo cookies, sugar, oil, vanilla extract, eggs, milk, cinnamon powder, baking powder, baking soda and mix everything. Step 2: Add hot water. I usually microwave it in the microwave for 2 minutes. Step 3: Mix everything until [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lemon Chiffon layer cake recipe</title>
		<link>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 11:36:40 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10835</guid>
		<description><![CDATA[I absolutely love spring and seeing all the new fresh fruit available!  When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner! This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.  The cake is light and airy &#8211; with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. I hope you&#8217;ll give it a try! Lemon Chiffon Layer Cake Preheat oven to 350° F (180° C) (3) 8&#8243; round ungreased cake pans, lined with parchment Cake Ingredients: 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups granulated sugar, divided 1/2 cup vegetable or canola oil 6 large eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1-2 teaspoons lemon zest 1/2 teaspoon cream of tarter Filling: 2/3 cup lemon curd (homemade or store-bought) Frosting Ingredients: 1 1/2 cups heaving whipping cream 3 tablespoons granulated sugar 3 tablespoon of lemon curd For the frosting: Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>How to decorate a cake with edible icing sheets</title>
		<link>http://cakejournal.com/tutorials/how-to-decorate-a-cake-with-edible-icing-sheets/</link>
		<comments>http://cakejournal.com/tutorials/how-to-decorate-a-cake-with-edible-icing-sheets/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 07:35:03 +0000</pubDate>
		<dc:creator>Wynona</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10470</guid>
		<description><![CDATA[The vibrant designs on this cake were created using edible icing sheets, a very effective and easy decorative technique. Edible Icing Sheets are printed designs that can be applied to cakes, cookies, cupcakes and other desserts. The sheets are an actual layer of icing that bonds with buttercream, ganache, royal icing and fondant. You can purchase the sheets pre-printed or customised with your own design or photo. Here is what I used: Edible icing sheets (I provided the printer with the designs) Gum paste glue (made with gum paste and a little boiling water) Small paintbrush Small sharp scissors Paper punches Paper Guillotine or exacto knife and ruler A cake iced with fondant A gum paste tea cup and saucer Other gum paste decorations to finish Where I purchased the icing sheets: Since I live in Singapore, I had my designs printed by CuppyCakes. If you&#8217;re in the U.S., Ticings is a great store selling beautiful pre-printed designs. They also offer a custom service. Creating the designs I searched Etsy for &#8216;Floral&#8217; and &#8216;Chevron Digital Paper&#8217; and came across a shop called Digital Potpourri selling exactly what I had in mind. Once I received the designs via email, I then laid them out (repeated the [...]]]></description>
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		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>How to make a bunny cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-bunny-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-bunny-cake/#comments</comments>
		<pubDate>Tue, 19 Mar 2013 11:52:43 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10572</guid>
		<description><![CDATA[Do you guys remember the bunny toppers I made a few weeks ago? Well, I wanted to do something related to bunnies again coz honestly, they are TOO CUTE and great for Easter celebrations! Hehe. This time, I made a bunny cake! The cake is very simple to make and it&#8217;s perfect for anyone who is scared to use fondant or does not like fondant. The cake is covered in coconut to give the bunny a &#8220;furry&#8221; look and all the facial details are made with jelly candies&#8230;YUM! This is what I used: Shredded coconut (Not the toasted kind. It has to be white) Purple, red and green jelly candies (or you can use fondant in the same colors) White buttercream icing Spatula (to spread the icing all over your cake) Turntable Cake board (should be the same size as your cake) Rolling pin Granulated sugar (to prevent stickiness when working with jelly candies) Cardboard ears Scissors 2 popsicle sticks Round cake-6&#215;3 (in any flavor) Black edible marker Step 1:   Place your cake on a cakeboard. Now, place this cake on your turntable. Use a spatula to cover your cake in buttercream icing. Step 2: Cover your cake in shredded [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>How to make an Easter chick cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-an-easter-chick-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-an-easter-chick-cake/#comments</comments>
		<pubDate>Sun, 17 Mar 2013 11:30:11 +0000</pubDate>
		<dc:creator>Beth</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10419</guid>
		<description><![CDATA[Spring is finally on its way and Easter is just around the corner, so this leads me to think about all the cute baby animals that we will soon be seeing. To celebrate, I have created a round Easter chick, which is a lot of fun to make and look at. You can also make it as simple or as detailed as you like, depending on how much time you have. This is what I used: Cake batter, enough for a 7&#8243; round sponge cake Jam, buttercream and white chocolate ganache Ball tin (I used a 6&#8243; diameter ball tin) Baking sheet Baking parchment and trex/butter to line the tins 3 x drinking straws plus scissors to trim Thin cake board, 1&#8243; narrower than diameter of your cake Knives for cutting cake and icing, plus a palette knife Rolling pin and cornflour to dust work surface Orange and yellow fondant icing, plus a small amount of white for the eyes Small circle cutter and black edible pen for eyes Optional extras: large circle cutter for wings, leaf cutters for details Step 1: Grease and line the two halves of the ball tin. I find that a strip around the edge and [...]]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>How to make a frozen buttercream transfer</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-frozen-buttercream-transfer/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-frozen-buttercream-transfer/#comments</comments>
		<pubDate>Thu, 14 Mar 2013 09:49:32 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10075</guid>
		<description><![CDATA[My favorite cakes to decorate are children&#8217;s birthday cakes, which often revolve around a theme or a favorite character. In my quest to figure out how to get these characters onto my cakes, I discovered the frozen buttercream transfer. The &#8220;FBCT&#8221; is a great method for transferring any image to the top of a buttercream cake. If you can trace, then you can make one! Tips for making a frozen buttercream transfer: Use an American buttercream recipe that has approximately 50/50 butter to shortening ratio. I’ve had good luck with this recipe by Peggy Does Cake. Search online for coloring page images to find clear designs. Place your transfer in the freezer for a minute in bewteen piping each color to keep outlines firm and strong. Make your transfer level so it will sit nicely when flipped onto your cake. If the back is not level, it may settle as it thaws. Make your transfer the day you are decorating or up to a week in advance and store it in the freezer. Use a crusting American buttercream (like the one referenced) so you can smooth the final transfer with a Viva paper towel. This is what I used: Flat work surface that will [...]]]></description>
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		<slash:comments>38</slash:comments>
		</item>
		<item>
		<title>CakeJournal class in London</title>
		<link>http://cakejournal.com/cake-classes/cakejournal-class-in-london/</link>
		<comments>http://cakejournal.com/cake-classes/cakejournal-class-in-london/#comments</comments>
		<pubDate>Sun, 03 Mar 2013 10:32:32 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Classes]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10740</guid>
		<description><![CDATA[It is with great excitement that I can share with you that I will be teaching a 2 day class in June at Fair Cake in London. I will be teaching my signature 3 tier Celebration cupcake cake. A cake that have been favoured by many through out the cake community since I made it back in 2008. I will be teaching you how to make this sweet cake and learn you how to make all the decorations, covering and stacking the tiers and last but not least show you how to make the cupcake with the cherry on top. For complete information about my cake class, please visit Fair Cake &#8211; Celebration cupcake class. Hope to see you in June Happy Caking! Louise]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>How to make a chocolate transfer</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-chocolate-transfer/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-chocolate-transfer/#comments</comments>
		<pubDate>Sat, 16 Feb 2013 08:53:32 +0000</pubDate>
		<dc:creator>Renee</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9572</guid>
		<description><![CDATA[When I discovered cake decorating, one of the first books I fell in love with was The Whimsical Bakehouse &#8211; Fun-to-Make Cakes That Taste as Good as They Look  by Liv Hansen and Kaye Hansen. One of the techniques covered in the book is how to make chocolate transfers. These edible decorations can be made weeks in advance. They can be made large for an impressive cake topper or small for a fun cupcake topper. The fluidity of the chocolate lends itself to fine-line designs that can be hard to replicate in other ways. You should know these basic tips before working with chocolate: Do not get any water in the chocolate because it will make it seize. Because of the water issue, you cannot use gel food colors in chocolate. Instead, you must use candy colors, which are oil-based. Follow the directions to heat your chocolate in the microwave in short intervals. It burns easily. You must print a &#8220;mirror image&#8221; of your design. This is especially important if there is wording on your design. You may store chocolate transfers for up to a month in a cool place. Use an airtight container. This is what I used: Large flat cookie sheet [...]]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Pink cake for Valentine&#8217;s Day</title>
		<link>http://cakejournal.com/cake-lounge/pink-cake-for-valentines-day/</link>
		<comments>http://cakejournal.com/cake-lounge/pink-cake-for-valentines-day/#comments</comments>
		<pubDate>Thu, 14 Feb 2013 20:53:12 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10274</guid>
		<description><![CDATA[I knew excactly how this years Valentine&#8217;s Day cake should look and taste&#8230;.Pink meringue vanilla frosting together with a chocolate chip cake! It&#8217;s one of my favourite flavor combinations. Normally I use a vanilla buttercream for the filling but today I decided to add two layers of meringue frosting instead. Double pink fluff! I used my small off set spatular to spread on the frosting. A generously amount of pink sugar pearls and non-parelis sprinkled on top and small pink gum paste cut out hearts to embellish the side of the cake. All of this pink sweetness is finished off with a little paper heart topper on the top of the cake! Happy Valentine&#8217;s Day to all the lovely readers of CakeJournal! Happy Caking! Louise]]></description>
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		<slash:comments>5</slash:comments>
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		<title>How to make heart shaped fantasy flowers</title>
		<link>http://cakejournal.com/tutorials/how-to-make-heart-shaped-fantasy-flowers/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-heart-shaped-fantasy-flowers/#comments</comments>
		<pubDate>Sun, 03 Feb 2013 08:10:59 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9737</guid>
		<description><![CDATA[When I think of Valentine’s Day cakes, this is what pops into my mind: shades of pink and red, lots of hearts and romantic flowers. Even though I like those ideas, I wanted to make something different and exciting this year. So, for this Valentine’s Day cake, I went with a purple and green theme (since purple is so popular these days) and I used a heart shaped cutter to make cute fantasy flowers. These flowers may look challenging but honestly, they are VERY easy to make This is what I used: Purple fondant or gumpaste or 50/50 (I prefer using 50/50) Green fondant or gumpaste or 50/50  (I prefer using 50/50) Medium and large circle cookie cutters (from Wilton’s Circle cutter set) Small heart shaped cookie cutter  (from Wilton’s heart cutter set) Water and paintbrush Shortening Cornstarch or powdered sugar for dusting your work area Wax paper Rolling pin Gum paste glue (to stick the final flowers onto your cake) 2 small flower forming cups (I use the Wilton brand) 2 medium flower forming cups (I use the Wilton brand) Step 1: Cover your work area with cornstarch or powdered sugar and roll out your fondant or gum paste [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-make-heart-shaped-fantasy-flowers/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<title>Vintage Halloween cake</title>
		<link>http://cakejournal.com/cake-lounge/vintage-halloween-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/vintage-halloween-cake/#comments</comments>
		<pubDate>Wed, 17 Oct 2012 18:06:41 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9329</guid>
		<description><![CDATA[When I got the chance to buy some paper straws I just knew what I would make&#8230;..cake bunting! So I decided to make a vintage style Halloween cake decorated with cake bunting and in the colors: white, black and orange (my favorite colors for Halloween) Inside, is a chocolate cake filled with vanilla bean buttercream. I have covered it with a white meringue frosting (I just used the meringue part from the Italian Meringue Buttercream recipe) which goes so well with chocolate cake. I used a spatular to spread on the frosting&#8230; love this technique since it don&#8217;t have to be super perfect. The small pumpkins is made out of fondant, that I have kneaded with a little Tylo powder (GumTex). This helps the fondant to hold the shape and prevent it from getting soft to quickly when placed in the frosting. I made the stems and vines out of wire covered with floral tape (should be removed if the pumpkins will be eaten). I twisted the &#8220;wines&#8221; around a pencil to make them curly. For the cake bunting I painted two wooden beads with black acrylic paint and hot glued them to the paper straws. Then I tied the [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Cake with fall leaves</title>
		<link>http://cakejournal.com/cake-lounge/cake-with-fall-leaves/</link>
		<comments>http://cakejournal.com/cake-lounge/cake-with-fall-leaves/#comments</comments>
		<pubDate>Tue, 09 Oct 2012 11:28:20 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9317</guid>
		<description><![CDATA[I have made this fall inspired cake for a reception I went to. The leaves were painted with powdered food colors mixed with clear alcohol in beautiful fall colors. I also made some red berries and some very simply brown mice to adorn the cake. All decorations are made in gum paste. Last time I made a cake with this design was 6 years agoe for my 30th Birthday. Back then the cake looked like this: I have another Birthday cake (my own) comming up very soon and this will also be decorated with a touch of fall I think. Happy Caking! Louise]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Pirate cakes</title>
		<link>http://cakejournal.com/cake-lounge/pirate-cakes/</link>
		<comments>http://cakejournal.com/cake-lounge/pirate-cakes/#comments</comments>
		<pubDate>Mon, 03 Sep 2012 11:12:27 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9242</guid>
		<description><![CDATA[We were invited to a party where the theme was pirates. So, I decided to make two pirate cakes to bring along. I have used the Wilton&#8217;s sports ball pan for the &#8220;heads&#8221; and placed them on a 10&#8243; round cake. Inside was a chocolate chip cake with vanilla buttercream. The cakes was covered with Satin Ice rolled fondant. As I did have some problems with the Satin Ice fondant. Bubbly surface when rolling out and very very soft to handle. I would be happy if I could get some tricks on how you guys out there handle the fondant. I really love the smell and taste of it, so I would like to give it another try. The kids at the party was thrilled about the cakes and did of course not notice any flaws. Happy Caking! Louise]]></description>
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		<slash:comments>5</slash:comments>
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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[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>
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		<slash:comments>46</slash:comments>
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		<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>16</slash:comments>
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		<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>
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		<slash:comments>13</slash:comments>
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		<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 07:17:04 +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>
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		<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>
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		<slash:comments>46</slash:comments>
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		<item>
		<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 top of the cake is a thin spread of cocoa icing (powdered icing 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 icing: Powdered icing sugar (I never [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<item>
		<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>
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		<slash:comments>54</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>
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		<slash:comments>7</slash:comments>
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		<item>
		<title>Easter egg cake decorated with gum paste daffodils</title>
		<link>http://cakejournal.com/cake-lounge/easter-egg-cake-decorated-with-gum-paste-daffodils/</link>
		<comments>http://cakejournal.com/cake-lounge/easter-egg-cake-decorated-with-gum-paste-daffodils/#comments</comments>
		<pubDate>Sat, 26 Mar 2011 09:10:32 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=5868</guid>
		<description><![CDATA[Easter is only four weeks away. So I thought a little inspiration for an Easter cake would be in place. Here I have baked an egg shaped cake. I have decorated it with rolled fondant and some of the gum paste daffodils that I made for the daffodil tutorial. I gave the flowers some green stems and leafs and I love the color palette of blue, yellow and green. Just perfect for Easter! I have so many ideas for Easter and I will soon be in my kitchen baking more sweet Easter treats. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/easter-egg-cake-decorated-with-gum-paste-daffodils/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<item>
		<title>Cake with horse motif</title>
		<link>http://cakejournal.com/cake-lounge/cake-with-horse-motif/</link>
		<comments>http://cakejournal.com/cake-lounge/cake-with-horse-motif/#comments</comments>
		<pubDate>Fri, 18 Feb 2011 16:07:12 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Royal icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=5058</guid>
		<description><![CDATA[Since we moved, my daughter have found a new activity instead of the ballet classes she took while we lived in Copenhagen. Horses! The local riding school is located just down the road from where we live and last weekend, we were invited to a little social gathering with the rest of my daughters riding team. I could not think of any better idea than to bring a cake with a horse motif. The cake was the chocolate chip cake that I have posted about earlier this month and it was layered with chocolate ganache. The horse motif was cut out of rolled fondant icing and the mane is piped with royal icing. The small pink flowers gave the cake a sweet girlie touch. All the girls loved it! Happy Caking! Louise]]></description>
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		<slash:comments>40</slash:comments>
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		<item>
		<title>Chocolate chip cake with raspberry filling</title>
		<link>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/</link>
		<comments>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 15:40:59 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4990</guid>
		<description><![CDATA[This chocolate chip cake was the very first cake recipe that I tried out for my first decorated cake. Now seven years later it is still one of my most used recipes. I got the recipe from a danish online cake community but I have made some changes over time. I like to use it for layered cakes, cake bites, 3D cakes or just plain with a spread of thin royal icing and sprinkles on top. I always like to use a filling together with this chocolate cake. Chocolate ganache or fruit mousse. I used to use a store bought mousse mixture but nothing beats a good home made fruit mousse. So when I saw a tv program with a danish pastry chef making raspberry mousse I thought I would give it a try. I hope that you will enjoy the chocolate chip cake with raspberry filling just as much as I do. Chocolate chip cake Raspberry mousse Happy Caking! Louise]]></description>
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		<slash:comments>69</slash:comments>
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		<item>
		<title>Pingu Christening cake</title>
		<link>http://cakejournal.com/cake-lounge/pingu-christening-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/pingu-christening-cake/#comments</comments>
		<pubDate>Mon, 31 Jan 2011 12:54:01 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Christening]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4946</guid>
		<description><![CDATA[This Pingu christening cake was made as a gift for our best friends little boy Magnus. The parents both love Pingu, so it was easy to decide what should be sitting on top of the cake. Both Pingu and the toys are made from rolled fondant mixed with Tylo powder (CMC). I also made the Pingu cake topper on thin cardboard, so that they could keep the topper as a keepsake. Inside the cake was a moist chocolate cake and raspberry mousse (recipes on the way). I coated the cake with Italian Meringue Buttercream and covered it with rolled fondant in a pretty ice blue color. I used some cookie cutters to cut out his name and the christening date was embossed on the round circles. The cake was a huge success! Happy Caking! Louise]]></description>
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		<slash:comments>17</slash:comments>
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		<item>
		<title>Bunny birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/bunny-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/bunny-birthday-cake/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 10:02:17 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4520</guid>
		<description><![CDATA[This is the bunny birthday cake that I made for my daughters birthday party. I made the bunny out of gum paste and made the fur with soft royal icing. The bunny was suposed to look alot more fluffy in the fur, since it should look like a replica of the little Lionhead bunny that we gave her. But the royal icing was a little too wet when I applied it. Also I completely forgot the whiskers. The birthday cake was a white cake with raspberry mousse and Italian Meringue Buttercream and covered with white chocolate fondant The cake was sweating a lot because it was very humid in the weather that day, so it was a little glossy when it was time to eat it. The carrot border was also made out of gum paste and turned out to be just perfect for the bunny cake. Happy Caking! Louise Btw: It is really great to see how many of you who will be featured in the 1,000 ideas for decorating cupcakes, cakes, and cookies book Now I just cant wait to see it.]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Valentine&#8217;s cake with roses</title>
		<link>http://cakejournal.com/cake-lounge/valentines-cake-with-roses/</link>
		<comments>http://cakejournal.com/cake-lounge/valentines-cake-with-roses/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 15:39:06 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=3484</guid>
		<description><![CDATA[With long anticipation, here is my very special Valentine&#8217;s cake with roses. Special, because today is Valentine&#8217;s Day but also because my lovely husband and I have been together for 10 years. So I can not find a better way than to celebrate it with a gorgeous, delicious and romantic cake filled with love. I got inspired by the colors I used for the paper cone and with the small gumpaste roses that I showed you earlier it makes a perfect match. Inside the cake is a nice chocolate cake and strawberry mousse. As I had forgot to buy more eggwhites for the Italian Meringue Buttercream that I just love to use for the crumb coat, I had to use a regular buttercream. Not the best choice, since it is so difficult for me to do a nice crumb coat with the regular buttercream. The IMBC is soo much better, but after a little struggle it did end up with a nice buttercream coat to seal the strawberry mousse well indside the cake. As promised a photo of how the cake looked on the inside. I wish you all a very Happy Valentine&#8217;s Day. Happy Caking! Louise]]></description>
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		<slash:comments>80</slash:comments>
		</item>
		<item>
		<title>The Littlest Pet Shop snail birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/the-littlest-pet-shop-snail-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/the-littlest-pet-shop-snail-birthday-cake/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 08:15:41 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2761</guid>
		<description><![CDATA[So here it is, the birthday cake made for my nieces 10th birthday party today. I made the cake design very simple with a green stem going around the cake with one large leaf on top for the LPS snail to sit on. The cake was a plain chocolate cake as requested by my niece. To finish the cake I placed some pink gerbera/daisy flowers, mostly to hide some minor cracks, but they did suit the soft yellow cake very well in the end. Remember that you can see step by step of how I made the LPS snail (without written details though) in the gallery. Happy Caking! Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/the-littlest-pet-shop-snail-birthday-cake/feed/</wfw:commentRss>
		<slash:comments>84</slash:comments>
		</item>
		<item>
		<title>Scandinavian Cake Show 2009</title>
		<link>http://cakejournal.com/cake-lounge/scandinavian-cake-show-2009/</link>
		<comments>http://cakejournal.com/cake-lounge/scandinavian-cake-show-2009/#comments</comments>
		<pubDate>Mon, 31 Aug 2009 18:23:54 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2528</guid>
		<description><![CDATA[The Scandinavian Cake Show 2009 was fantastic and I had a wonderful time meeting new cake friends and shopping lots of new cutters and molds. The themes for the competitions this year was: Novelty: The world of fairytales and Wedding cakes: A crown princess wedding cake . With many fantastic creations the judges had a hard time selecting the two winners. So it was with big excitement that two of my danish friends won the judges votes. So congratulation to Vibeke who won with her fantastic novelty cake: Jack and the beanstalk and to Pia Marianne with her flawless white and purple wedding cake: You can read more about last year Scandinavian Cake Show and I will make sure to post a note when I have sorted out the photos. Happy Caking Louise]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Cake updates</title>
		<link>http://cakejournal.com/cake-lounge/cake-updates/</link>
		<comments>http://cakejournal.com/cake-lounge/cake-updates/#comments</comments>
		<pubDate>Fri, 28 Aug 2009 09:04:23 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2522</guid>
		<description><![CDATA[What a busy busy week. First my daughters birthday party for the girls in her class. We had baked cupcakes, made pretty icing, gum paste flowers and sprinkles to decorate with. They had a ball decorating the cupcakes and I think they all did a fantastic job. Today I am going to the Scandinavian Cake Show in Sweden and here are my two dummys for the &#8220;table of honour&#8221;. I am not statisfied with the icecream cake as it was supposed to be something completely different. I think I changed the design three times before it ended up like this, still not happy with it (I know that I should be). So because of that, I made a quick replica of the birthday cake for my daughter simply because I ran out of time and it was getting very very late. So here they are: Satisfied or not, Im sure that I will have a great weekend full of cake and good friends. Next week I will post the third and last part of my Cupcake Decorating and then I am looking forward to introduce you all to my new co-writer Michelle Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/cake-updates/feed/</wfw:commentRss>
		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>2 tier birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/2-tier-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/2-tier-birthday-cake/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 20:21:38 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2501</guid>
		<description><![CDATA[This is the special 2 tier birthday cake that I made this weekend for my daughters 8th birthday party. A very small (4&#8243; + 6&#8243;) cake with a replica of my daughters latest love, a dwarf hamster named Viola. She is made out of gum paste and I think that she turned out really cute. My daughter was thrilled when she saw the cake. I decorated the cake with pretty gum paste hydrangeas and some pink &#8220;fantasy&#8221; flowers and piped vines and leaves. I actually think that this design could work for a wedding cake or maybe a shabby tea party? -Without the little rodent on top of course A close up of little Miss Viola. Happy Caking Louise]]></description>
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		<slash:comments>89</slash:comments>
		</item>
		<item>
		<title>The white wedding cake</title>
		<link>http://cakejournal.com/cake-lounge/the-white-wedding-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/the-white-wedding-cake/#comments</comments>
		<pubDate>Thu, 09 Jul 2009 00:35:56 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Wedding]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2312</guid>
		<description><![CDATA[I know that I am late but my computer have been disconnected for some days. But now it is all up and running again. So let me show you last weekends masterpiece. As I told you in the previous post the weather was so so hot. Anything would melt within a few seconds, so I was a bit worried about how it all would go. But amazingly it all went super duper For the cupcakes&#8230;. I completely forgot to take photos, sorry!! They vanished so quick at the reception. But I did manage to take some photos of the white wedding cake As you can see I re-used the rose design from previous but mixed it with some white and cream colored gum paste flowers like primrose and hydrangeas together with gum paste pearls and green leaves. The monogram was a fondant plaque painted with brown petal dust. Happy Caking! Louise]]></description>
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		<slash:comments>98</slash:comments>
		</item>
		<item>
		<title>How to make a knitting basket cake</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-knitting-basket-cake/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-knitting-basket-cake/#comments</comments>
		<pubDate>Sun, 24 May 2009 19:54:26 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2072</guid>
		<description><![CDATA[Two years ago I made a 3D knitting basket cake. The cake got so many great comments and the cake was featured on a lot of knitting blogs Last year I was asked to do a tutorial on how to make the knitting basket cake by Desserts Magazines. I want to share it here aswell. It is a really fun cake to make and if you know or have a family member who just loves to knit, this cake will be a big hit. For this cake I preferre to use a firm and moist cake like a Chocolate Mud Cake. But any firm cake of your choice can of course be used. This is what I use: 1 x 8&#8243; cake in preffered shape: Round, oval or square 1 x 6&#8243; cake (this cake will be blended and mixed with a little bit of buttercream or chocolate ganache to a cake ball mixture) Cake board Buttercream or chocolate ganache Sugar syrup Serrated knife Small knife Angle spatular Rolling pin Basket weave embosser from Patchwork Cutters or a basket weave textured rolling pin. Sugarcraft Gun with medium round disc 2 small paint brushes White Shortening (Crisco) or Petal Base Silver [...]]]></description>
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		<slash:comments>104</slash:comments>
		</item>
		<item>
		<title>Cath Kidston inspired cake</title>
		<link>http://cakejournal.com/cake-lounge/cath-kidston-inspired-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/cath-kidston-inspired-cake/#comments</comments>
		<pubDate>Sun, 26 Apr 2009 20:19:04 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1884</guid>
		<description><![CDATA[Today was the day for the danish cake exhibition and time to show my Cath Kidston inspired cake. When looking for inspiration to the cake I went by the gorgeous fabrics that Cath Kidston designs. I used: Roses, dots and strawberries for my cake. The pink roses, some of my best, is made with single rose petals glued on one by one simply because I did not have a quick rose cutter that was big enough (I do now because I have just ordered one ) The dots was the easy part on the cake and at the bottom of the cake I decorated with strawberries made out of modelling paste. I used the strawberry cutter set from JEM for the leaves. The small white flowers are just simple 5 petal with pink non-parelis. But I was not the only one who came with a Cath Kidston themed cake. My cake friend Pia Marianne and I agreed on making cakes using CK as inspiration and this is what she came up with. A true masterpiece and she so well deserved won the 1st. prize. Congratulation again my friend I just love your cake to bits So as you can see [...]]]></description>
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		<slash:comments>93</slash:comments>
		</item>
		<item>
		<title>Cake tins</title>
		<link>http://cakejournal.com/tutorials/cake-tins/</link>
		<comments>http://cakejournal.com/tutorials/cake-tins/#comments</comments>
		<pubDate>Wed, 22 Apr 2009 10:21:28 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1833</guid>
		<description><![CDATA[These are all brand new cake tins that I received yesterday. I love cake tins, only they do take a lot of the space in my kitchen cupboards, but thats how it is when you are a cake maniac, right? The cake tins are all 3&#8243; high wich I love because I also use them to assemble my cakes, this way the filling is not &#8220;running&#8221; away In fact why not show you how I do it? I use this technique only with mousse fillings because it is still soft enough afterwards when you are going to prepaire the cake for buttercream or chocolate ganache. So for those of you who make cakes with mousse fillings I hope that you can use it Step 1: I use either a large plastic bag (food safe) or plastic wrap as a linning in the cake tin. Then I place the first cake layer in the tin and put the filling in a disposable piping bag. Step 2: Then I pipe the filling onto the cake layer. You can smooth the filling with a small spatular before you add the next cake layer. Step 3: Repeat until you are done with the final [...]]]></description>
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		<slash:comments>110</slash:comments>
		</item>
	</channel>
</rss>
