The new "Sweet Stuff"
Shopping Cart

Turkey Feathers, and butterflies are wafer /rice paper.

Shotgun shells and small clump of grass are gumpaste

Gray rocks are "Sugar Rocks" Beige rocks are gumpaste

Sugar Rocks Receipe

Make royal icing with one fresh egg white and powdered sugar until it is piping consistency. Whip as much air into this icing as possible. Color unevenly. To get the streaked effect don’t thoroughly mix the color through the royal icing. Cover with a damp cloth and reserve.

Line a shoe box with heavy duty tin foil. Grease the inside surface of the tin foil on the inside of the box with Crisco.

Melt 4 1/4 cups of granulated sugar in 1 cup of cold water over a low temperature in a large sauce pan. Bring to a boil and cook to 280º F on a candy thermometer. Remove from the stove and immediately stir the well beaten royal icing into the hot sugar syrup. Pour into the (greased foil) lined shoe box (or a container of comparable size). This mixtures original volume will grow and bubble up - doubling its volumne. Let cool completely and then break apart for wonderful textured rocks.

For fine grains of sand or gravel these rocks can be crushed or broken into small pieces.

Line mat and scroll mats imprinted. Over pipe the scrolls with a #2 tip. Cut shapes from the Paula Stock inspired cutters, dusted those shapes heavy on the side of the cake and softer on each shape toward the center of the cake. #1.5 overpiping around those shapes and #1 tiny C's and S's were piped between the shapes. Assorted size pearls were applied to finish the cake.

Since we were flying to the ICES show this year I had to keep the sugar pieces small. The above cake was done using the line mat and the 5 1/2 inch scroll out of the new scroll mat set

Measure around your finished iced cake to know exactly how wide to make the line imprint pattern. The new scroll mat set has 6 widths of the scroll to allow you to imprint that design on cakes 6" and up.

I have had many questions about transporting stacked cakes. This cake was stacked in Lubbock, TX and decorated to this point (without the top horse and flowers) and we put it in the van on a non skid mat and headed for Colorado (an all day drive). Decorated the cake with the flowers in the photo to the right. The stress free support system is used in this cake.

These flowers and leaves were transported in these two boxes and added to the cake in the hotel room and at the reception site for the 2008 graduates.

Tropical Hibiscus was the class choice of a class flower. The horses on the second tier up is a replica of the sign in front of this school which is on the Northern Prairie in Colorado.

Jase is our grandson and this is the graduation cake for his class.

Our grand daughter Kelsey graduated two weeks after Jase here in Lubbock and this is the graduation cake for her. Her School mascot is also the Mustangs - just a different color. We had a family dinner gathering before her graduation to honor her.

Three weeks later Kelsey turned 18. Edible soft fondant pearls were use to spell out her birthay message. CK's large impression mat was used for texture on the top of the cake.

© 2000 - 2001 Copyrighted by Earlene's Cakes