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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Rolled fondant icing</title>
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	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>How to make tulip cookies</title>
		<link>http://cakejournal.com/tutorials/how-to-make-tulip-cookies/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-tulip-cookies/#comments</comments>
		<pubDate>Thu, 16 May 2013 10:47:13 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11553</guid>
		<description><![CDATA[In today&#8217;s tutorial&#8230;I will show you how to make the simplest tulips ever, using the most basic tools. This tutorial is also very versatile because you can use these same instructions to make decorated cookies like I did OR use them to make cupcake toppers. This is what I used: Orange flavored sugar cookies (Diameter: approximately 3 inches) Yellow fondant Bright pink or red fondant Green fondant Corn syrup or royal icing Powdered sugar for dusting work surface Rolling pin Smallest heart cutter from the Wilton heart cutter set Circle cutter (Diameter: approximately 3 inches) Toothpicks Paintbrush Knife Step 1: Roll out yellow fondant. Use a circle cutter to cut out a yellow piece. The cutter should be the same size as your cookie. Step 2: Brush a thin coat of corn syrup on top of your cookie. Step 3: Gently, place the yellow circle piece on top of this cookie. Press lightly with your fingers until it sticks into place. Keep aside and move on to the next step. Step 4: Roll out some bright pink fondant. Use the heart cutter to cut out heart pieces. Step 5: Use your knife to cut each heart piece in half. They [...]]]></description>
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		<slash:comments>0</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>How to make an Easter bunny topper</title>
		<link>http://cakejournal.com/tutorials/how-to-make-an-easter-bunny-topper/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-an-easter-bunny-topper/#comments</comments>
		<pubDate>Wed, 20 Feb 2013 07:50:04 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10243</guid>
		<description><![CDATA[My favorite animal is a bunny. Growing up, I even had one as a pet … a pretty white rabbit.  That little cutie was the inspiration behind today’s post. Obviously, my little pet bunny wasn’t blue but I would have loved to paint him blue if my mom had allowed me …hehe. These bunny toppers can be made in any color you want and can be used to decorate cakes or cupcakes. They would also be great for decorating your Easter treats This is what I used: Light blue 50/50 (or you can use fondant but that will take longer to dry) Pink 50/50 (or you can use fondant but that will take longer to dry) Lollipop sticks Melted chocolate to stick the bunny to the lollipop stick Paintbrush Small cup of water Large heart cutter (from the Wilton heart cutter set) Large circle cutter (from the Wilton circle cutter set) Smallest circle cutter (from the Wilton circle cutter set) Smallest oval cutter (from the Wilton oval cutter set) Toothpick Knife Rolling pin Cornstarch or powdered sugar for dusting your work area Black edible marker Round confetti sprinkles (for the eyes) Step 1: Roll out the light blue fondant.  Use [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>How to make Valentine&#8217;s Day cookies</title>
		<link>http://cakejournal.com/tutorials/how-to-make-valentines-day-cookies/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-valentines-day-cookies/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 13:28:23 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=9847</guid>
		<description><![CDATA[With Valentine&#8217;s Day approaching, I thought I would show you how to make a collection of themed cookies. With so many girly options about, this is one for the boys! Boxer shorts and tees! This is what I used: Cookie dough Large rolling pin Cutters: Heart, Rectangle (6.5 x 4.5 cm) Baby Grow (though you can use a t-shirt cutter if you have one). Coloured fondant &#8211; Red, White &#38; Black Royal icing Gel or liquid colours (I have used Wilton Red Red and Wilton Black) Glass of water Paintbrush Pastry brush Small sharp knife Small rolling pin. Step 1: Roll out the cookie dough and using the cutters, cut out hearts, rectangles and baby grows (or t-shirts if you have a t-shirt cutter). Then cut a small triangle from the rectangle (longest side). Then cut the bottom part of the baby grow, as in the picture below. Step 2: Then taking the rectangles (boxer shorts), use your thumb and forefinger to gently squeeze in to make waist as seen below. Then put both the boxer shorts, t-shirts and heart cut-outs onto a baking sheet and bake in the oven. Step 3: Once cooked, Roll out some red fondant and [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<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>
		</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>
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		<slash:comments>16</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>
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		<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 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>
		</item>
		<item>
		<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>44</slash:comments>
		</item>
		<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>
		</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>52</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[Editors Choice]]></category>
		<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>47</slash:comments>
		</item>
		<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>Valentine&#8217;s heart cookies</title>
		<link>http://cakejournal.com/cake-lounge/valentines-heart-cookies/</link>
		<comments>http://cakejournal.com/cake-lounge/valentines-heart-cookies/#comments</comments>
		<pubDate>Mon, 14 Feb 2011 11:47:24 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=5036</guid>
		<description><![CDATA[No Valentine&#8217;s Day without something sweet. Therefor I have made some Valentine&#8217;s heart cookies and iced them with rolled fondant. To get the really deep red that I have used on some of the cookies. I have used a mix of Crystal color&#8217;s Poinsetta and Americolor&#8217;s Super Red. The mix of powder and gel together works really great and is really worth a try if you have not tried it before. The pink color is my favourite choice from Sugar Flair. I have used my alphabet cutter/embosser set from JEM, along with the pretty quilting embosser and a small rose (Wild rose set) from Patchwork Cutters and some royal icing. I wish you all a sweet Valentine&#8217;s Day! Happy Caking! Louise]]></description>
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		<slash:comments>36</slash:comments>
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		<title>Testing the white chocolate fondant</title>
		<link>http://cakejournal.com/cake-lounge/testing-the-white-chocolate-fondant/</link>
		<comments>http://cakejournal.com/cake-lounge/testing-the-white-chocolate-fondant/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 14:58:16 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4414</guid>
		<description><![CDATA[I have now been testing the white chocolate fondant. I decided to test it on a dummy cake first. That way it was easier to peel off the fondant if there were any problems. I did not experience any problems while covering the dummy cake. The white chocolate fondant was really wonderful to work with. It rolls out easy and I did not have any troubles with cracks or the fondant tearing. I find dummy cakes the worst thing to cover, but this white chocolate fondant passed its test. Next, is to try it with a real cake&#8230; Happy Caking! Louise]]></description>
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		<slash:comments>48</slash:comments>
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		<item>
		<title>White chocolate fondant</title>
		<link>http://cakejournal.com/cake-lounge/white-chocolate-fondant-2/</link>
		<comments>http://cakejournal.com/cake-lounge/white-chocolate-fondant-2/#comments</comments>
		<pubDate>Fri, 21 May 2010 09:16:11 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4312</guid>
		<description><![CDATA[I have for some time now heard about a very tasty white chocolate fondant that Jennifer Dontz makes on one of her dvds. The white chocolate fondant should be really good to work with and who would not like that? There is nothing worse than a rolled fondant that tear and crack when you cover a cake. I had to order the Merckens chocolate as we can not get that here. Luckily does my supermarket have an &#8220;american food&#8221; aisle. So there was no problems in getting the corn syrup. I did already have a few pounds of Pettinice fondant in stock. Not only was the white chocolate fondant easy to make, it taste delicious too. Now I only need a cake, so that I can try how it is to work with. That will be my next mission&#8230;. Happy Caking! Louise]]></description>
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		<slash:comments>86</slash:comments>
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		<item>
		<title>How to make a bunny cookie lolly</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-bunny-cookie-lolly/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-bunny-cookie-lolly/#comments</comments>
		<pubDate>Sun, 28 Mar 2010 23:18:49 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Royal icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=3690</guid>
		<description><![CDATA[When I made the sweet bunny cookie lollies, I made sure to take some photos of the working process so that I could put together a tutorial on how to make the bunny cookie lolly. They can be made in other colors than brown and I think that they would work just as good for a bunny themed baby shower, beside being a sweet Easter treat. The whiskers on the bunny is optional, so you can make them without if you like. But if you do give the bunny whiskers, then make sure that you inform the receivers to remove the whiskers (flower stamens) before they eat the bunny cookie lolly. This is what I use: Cookie lollies, baked in the shape as a bunny (I have used the nesting bunny cookie cutter set from Wilton) White rolled fondant Gel paste colors: pink and brown Royal icing in soft consistency Piping bag with a plastic coupler Piping tip round or a grass/fur Corn syrup Paint brush Rolling pin Cornstarch duster Knife Veining tool (Jem) Fine Comb and Scallop (½ Moon) tool (No.4 from PME) Optional (not showing on the photo): White petal food powder + a little clear alcohol (or [...]]]></description>
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		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Bunny cookie lollies</title>
		<link>http://cakejournal.com/cake-lounge/bunny-cookie-lollies/</link>
		<comments>http://cakejournal.com/cake-lounge/bunny-cookie-lollies/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 09:56:56 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>
		<category><![CDATA[Royal icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=3659</guid>
		<description><![CDATA[I have been working on how I could make some fluffy bunny cookie lollies for Easter. I ended up with these happy bunnies, decorated with rolled fondant and royal icing piped fur. The fur gave one problem though, a constantly cloggin tip. I received a comment about the exact problem from one of the readers, so it is not just me, that have this problem. I had to clean the tip with water a few times, which was a bit annoying. What is it that makes the fur tip clogg so easily? Its not on the inside, its more on the outside of the tip? If you know a trick, when it comes to clogging fur tips, then please do share. Ok, back to the bunnies! I did not add any whiskers in the first place, because I wanted them to be all edible cookies. But that just looked so wrong, when they were done. So I decided to give the bunnies some whiskers afterall using a couple of flower stamens. Of course using unbreakable gel or some thin noodles would have been the best solution. But we will just make sure that the &#8220;whiskers&#8221; will be removed before we [...]]]></description>
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		<slash:comments>53</slash:comments>
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		<item>
		<title>Fondant imprint mat</title>
		<link>http://cakejournal.com/tools/fondant-imprint-mat/</link>
		<comments>http://cakejournal.com/tools/fondant-imprint-mat/#comments</comments>
		<pubDate>Fri, 24 Jul 2009 22:22:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tips & tools]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2361</guid>
		<description><![CDATA[One of Wiltons lately new invensions that I really love, are their fantastic Fondant Imprint Mats. Flexible 20&#215;20&#8243; (50x50cm) mats that makes gorgeous imprints on your rolled fondant in four designs: Graceful Vines, Floral Fantasy, Happy Birthday and Star Power. They are so easy to use: 1. Roll out the fondant on a lightly cornstarch dusted surface about 1/8&#8243; thick (3mm). Try not to dust the top of the fondant, as the mat release itself quite easy without tearing. 2. Place your fondant imprint mat on top. 3. Take a large rolling pin and start with a firm preassure to roll the pin over the mat and fondant. 4. If you want to cover a cake, transfer both mat and fondant and carefully peel off the mat. Remember to gently smooth the fondant on the cake with your hands, so that you dont ruin the imprint. 5. If you want to decorate cookies or cupcakes? Peel off the mat carefully and now cut out the desired shapes with your cutters. 6. You can of course also make bows and ribbons using the fondant imprints mats. If you like, you can paint the imprints with food colors or lustre dust to [...]]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Rosey fondant cookie lollys</title>
		<link>http://cakejournal.com/cake-lounge/rosey-fondant-cookie-lollys/</link>
		<comments>http://cakejournal.com/cake-lounge/rosey-fondant-cookie-lollys/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 20:24:36 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=2244</guid>
		<description><![CDATA[Back when I saw some cute cupcake fondant molds I was thinking of how they maybe could work as a cookie decoration. The mould is very easy to work with and it release the fondant without a fuss as long as you remember to dust it well with corn starch. I quickly found out not to use too much fondant or the disc would be too thick and too sugary sweet to bite into. So I tried my best to make the disc as thin as I could without ruining the pretty roses. With these lolly&#8217;s they did get a little too thick I think. I glued them on to the cookies with piping gel wich worked out great. Dusted the roses with pink and green lustre dusts and completed them with a piped border of royal icing dots. They look very sweet and Shabby Chic I think. Happy Caking Louise]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>How to make a Easter basket cookie</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-easter-basket-cookie/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-easter-basket-cookie/#comments</comments>
		<pubDate>Fri, 03 Apr 2009 23:35:37 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1715</guid>
		<description><![CDATA[The Easter bunny is out early, with a little Easter treat to all of you So here is a tutorial on how you can make a sweet basket cookie for Easter. I have decorated my basket cookie with rolled fondant and decorated it with mini eggs and quick mini daffodil flowers. You could also just &#8220;fill&#8221; it with flowers if you dont want the eggs. The basket cookie would also be perfect as a small Easter favor or you could use it as a place card for your Easter dinner. My baskets cookie have a small hole for the ribbon, but of course it is up to you, how you want to present your Easter baskets cookie. This is what I use: Basket shaped sugar cookies (make the hole with a round cutter or a knitting needle when the cookie is still warm but be careful not to get burned) Basket cookie cutter (Coppergifts) Basketweave embosser (Patchwork Cutters) Rolled fondant icing (white, yellow and in the colors you want for the eggs) Sugarcraft gun with medium round disc Mini egg shaped cookie cutter (1/2&#8243;) Green royal icing Piping bag + plastic coupler Leaf tip medium &#38; round tip #2 (PME [...]]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>How to make a Christmas cookie ornament</title>
		<link>http://cakejournal.com/tutorials/how-to-make-a-christmas-cookie-ornament/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-a-christmas-cookie-ornament/#comments</comments>
		<pubDate>Sun, 21 Dec 2008 11:08:54 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=871</guid>
		<description><![CDATA[Christmas is very close now and here are the third Christmas special tutorial. A beautiful glittering Christmas cookie ornament to decorate your tree. It is so easy and quick to make because you only use three things for decoration: rolled fondant icing, royal icing and edible glitter. You can of course make it in any color and the piping decoration could also be simple snowflakes, dots or whatever you like. If you dont have edible glitter and only have lustre dust then wait until the royal icing is dry before you carefully brush it with a soft brush. Edible lustre spray would also be great for this project. This is what I use: Round cookies (make the hole when they are still warm) White rolled fondant icing White royal icing with a tip 2 (remember to make a soft consistensy or the icing will &#8220;curl&#8221; when you pipe) White edible glitter (I used white disco hologram from Edable Art) Round cookie cutter (the same size for the cookies) Small round cutter Corn syrup &#38; a brush Rolling pin Corn starch for dusting Ribbon A piece of parchment paper Step 1: Brush the cookie with corn syrup and set a side. [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Embossed cookies</title>
		<link>http://cakejournal.com/cake-lounge/embossed-cookies/</link>
		<comments>http://cakejournal.com/cake-lounge/embossed-cookies/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 13:08:08 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=678</guid>
		<description><![CDATA[This is some of the embossed cookies that I have made recently. The cookies are basic sugar cookies and they are iced with MMF. I have used Patchwork Cutters: Quilting embosser for the heart cookie in the teacup and the Butterflies-Ladybirds &#38; Bees cutter/embosser for the small round cookie. For the pink and green heart cookies I have just used my favourite Dresden/Veining tool from JEM. Decorated them with edible pearls and quick mini roses. They all have borders piped with royal icing.  I have a few more photos added in the cookie gallery. Happy Caking Louise]]></description>
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		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Scandinavian Cake Show part 2</title>
		<link>http://cakejournal.com/cake-lounge/scandinavian-cake-show-part-2/</link>
		<comments>http://cakejournal.com/cake-lounge/scandinavian-cake-show-part-2/#comments</comments>
		<pubDate>Mon, 08 Sep 2008 19:40:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></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=412</guid>
		<description><![CDATA[I am back home again and thought that I would tell you how it went and also show you my cake:-) My friend Camilla and I arrived late Friday evening in Kungälv very close to Gothenburg in Sweden. I was happy that I could submit the cake Friday so I did not have to worrie anymore and I was curious to see if anything had happend with the decorations. But luckily it was all fine:-) You could buy different kind of cake supplies like colors, dusts, books, cake tins, paper cases and some very sweet silicone moulds made by Karen Davies, who demonstrated the moulds. I bought two moulds and I cant wait to try them, they are so cute. Sunday was the last day and the announcing of the winners. There was two winners in each category (Novelty &#38; Wedding Cakes). One where the audience voted and one where the four judges: Karen Davies, Carol Haycox, Allison Lilleyman and Agneta Olsson would choose the two winners. So I am happy to tell that my cake won for the best Novelty Cake voted by the audience. The cake also recieved &#8220;Highly commended by the judges&#8221; as the only cake at [...]]]></description>
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		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Cupcake projects</title>
		<link>http://cakejournal.com/cake-lounge/cupcake-projects/</link>
		<comments>http://cakejournal.com/cake-lounge/cupcake-projects/#comments</comments>
		<pubDate>Mon, 09 Jun 2008 10:47:02 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Gum paste decorations]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=238</guid>
		<description><![CDATA[We have had the most fantastic warm summer weather. So standing in the kitchen with the oven on have not been on my agenda lately. But I have pulled myself together to make some cupcakes for a little cupcake project on the Cakes &#38; More forum. So I have made three different cupcake decorations 1. swirl. 2. embossing and 3. animals The swirls did not turn out the best because the whipped chocolate ganache that I used did not like the heat and curdled alot. For the sweet blue cupcakes have I used a small embossing stick from Holly Products. I topped them with small sugar roses and leaves. The sticks are also great to use on fondant decorated cookies. The cute little turtle is made out of modelling paste = ready made fondant about 8 oz. mixed with 1 tsp. of Tylo Powder and kneaded well. But I have also another cupcake project comming up in fact I am just about to get started on it. I am in this group on flickr called Flickr Bake-off! where you can challenge another person for a &#8220;Throw Down&#8221;. Then you both decide what theme it should be and if it is [...]]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Gift box cake</title>
		<link>http://cakejournal.com/cake-lounge/gift-box-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/gift-box-cake/#comments</comments>
		<pubDate>Mon, 07 Apr 2008 12:07:35 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></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=172</guid>
		<description><![CDATA[This gift box cake was made for the annual danish cake competition held by a danish cake craft store. It is quite small and cosy, but I meet with a lot of my danish cake friends for a nice &#8220;cake chat&#8221;. I was so lucky to win 1st prize with my cake and it is now my turn to have the trophy at home. Note: I have used pink food color for the top tier and a mix of blue and green food color for the second tier. The Petunia cutter and petal veiner and my sugarcraft gun have also been used on the cake. You can also take a look at my tutorial on how to make a sugar bow. Happy Caking! Louise]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>How to make marshmallow fondant</title>
		<link>http://cakejournal.com/tutorials/how-to-make-marshmallow-fondant/</link>
		<comments>http://cakejournal.com/tutorials/how-to-make-marshmallow-fondant/#comments</comments>
		<pubDate>Sat, 29 Mar 2008 23:02:43 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=111</guid>
		<description><![CDATA[Here is a little &#8220;How to&#8221; on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard. This is what I use: Makes about 1 1/2 to 2 pounds White marshmallows (16 oz) Water (2 tbsp) Icing sugar sifted (1 to 2 pounds) Crisco Heatproof bowl Spoon Sift Food colors or cocoa powder Flavouring optional Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco. Step 1: Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo. Step 2: Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour. Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white [...]]]></description>
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		<slash:comments>538</slash:comments>
		</item>
		<item>
		<title>How to decorate cookies with rolled fondant</title>
		<link>http://cakejournal.com/tutorials/how-to-decorate-cookies-with-rolled-fondant/</link>
		<comments>http://cakejournal.com/tutorials/how-to-decorate-cookies-with-rolled-fondant/#comments</comments>
		<pubDate>Fri, 18 Jan 2008 13:05:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=91</guid>
		<description><![CDATA[Decorating with rolled fondant is the easiest way to get a beautiful cookie in no time. You use the same cookie cutter to cut out the rolled fondant and apply it to the cookie with a little bit of corn syrup. I like to use small embossing sticks or veining tools to make pretty details in the rolled fondant. Royal icing and lustre dust is also great to use. There are no limits when it comes to decorating cookies. Just be creative! Follow this tutorial on how to decorate cookies with rolled fondant. This is what I use: Sugar cookies in the shape of butterflies or dragonflies Cookie cutters in the same shape Non-stick board Rolling pin Knife Corn syrup &#38; brush Soft brush for the lustre dust Dresden &#38; veining tool (I recomend the one from Jem) Lustre dust (I have used: Aqua shimmer &#38; Iced Pink from Edable Art) Rolled fondant in your chosen colors + small amount of white rolled fondant Paper towel Dragonfly: Step 1: Roll out your rolled fondant thinly and cut out the wings with the cookie cutter. We are only going to use the wing part. So you dont have to cut out the [...]]]></description>
		<wfw:commentRss>http://cakejournal.com/tutorials/how-to-decorate-cookies-with-rolled-fondant/feed/</wfw:commentRss>
		<slash:comments>156</slash:comments>
		</item>
		<item>
		<title>Pirate birthday cake</title>
		<link>http://cakejournal.com/cake-lounge/pirate-birthday-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/pirate-birthday-cake/#comments</comments>
		<pubDate>Sun, 14 Oct 2007 18:51:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Birthday]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=72</guid>
		<description><![CDATA[I made this pirate cake for my nieces birthday party. The theme was pirates so I decided to make a cake with a pirate flag with skull and cross bones on it. The cake is covered with rolled fondant icing. I hope that all the pirates at the party loved the cake. Happy Caking Louise]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Mini cakes</title>
		<link>http://cakejournal.com/cake-lounge/mini-cakes/</link>
		<comments>http://cakejournal.com/cake-lounge/mini-cakes/#comments</comments>
		<pubDate>Sun, 30 Sep 2007 20:28:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Cake Lounge]]></category>
		<category><![CDATA[Mini cakes]]></category>
		<category><![CDATA[Rolled fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=69</guid>
		<description><![CDATA[I made these four mini cakes for fun this week. I baked a 6&#8243; square cake and filled it with chocolate ganache. I used a 2&#8243; round cutter to cut out four small cakes. Crumb coated them with ganache and covered them with chocolate and regular marshmallow fondant. Happy Caking Louise]]></description>
		<wfw:commentRss>http://cakejournal.com/cake-lounge/mini-cakes/feed/</wfw:commentRss>
		<slash:comments>81</slash:comments>
		</item>
		<item>
		<title>Knitting basket cake</title>
		<link>http://cakejournal.com/cake-lounge/knitting-basket-cake/</link>
		<comments>http://cakejournal.com/cake-lounge/knitting-basket-cake/#comments</comments>
		<pubDate>Wed, 25 Jul 2007 21:06:00 +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://www.cakejournal.com/?p=52</guid>
		<description><![CDATA[I have been working on a cake for a birthday party the last couple of days. The person have her own yarn shop, so what would be better than making a knitting basket cake? I have used Patchwork Cutters to make the Basketweave embossing and used my indispensable sugar gun to make all the strands of wool. I can highly recomend to use the sugarcraft tool because it makes strands, ropes and borders much easier to make. I have paintet the basket with brown powdered food color, mixed with clear alcohol. Knitting needles is made out of BBQ sticks. Happy Caking! Louise]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Cake for a summer party</title>
		<link>http://cakejournal.com/cake-lounge/cakes-for-a-summer-party/</link>
		<comments>http://cakejournal.com/cake-lounge/cakes-for-a-summer-party/#comments</comments>
		<pubDate>Sun, 24 Jun 2007 12:56:00 +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://www.cakejournal.com/?p=38</guid>
		<description><![CDATA[For a summer party at my childrens kindergarden. A sweet princess cake that will be sold at the cake booth. I also made one with Spiderman for the boys. Happy Caking! Louise]]></description>
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		<slash:comments>4</slash:comments>
		</item>
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