Cake for Hunters

I have made several camo cakes as wedding cakes or grooms cakes. This is a very easy cake to make. I scanned a piece of camo paper and printed it on a frosting sheet. I chose a design that reminded me of grass for the side of the bottom and top tier. The middle tier was just a band of the printed frosting sheet. The top is from Colorado Carla, a plastic deer and foilage from Hobby Lobby help complete the look. This is a very easy cake to decorate. I used Photo Frosts frosting sheets and they cut very well.

The cake was covered in a dark avocado green. The designs were cut and applied to the sides. I put the frosting sheets on a piece of cardstock. I use apply shortening to the back of the frosting sheet and stick it onto the card stock. I cut the designs out, and when I remove the designs there is enough shortening on the back of the design to stick to the side of the cake. I give greater detail in the section on getting the perfect cut.

New instructional DVD in final editing

I finished the DVD that covers the entire class I taught. I take you through the entire process of creating your own designs and pratical applications of the techniques. I also have a section on making sugar flowers using the Silhouette. The set will have 5 discs and include a book. One of the discs will have a collection of over 200 designs ready to use. We will have everything ready for sale at the Austin cake show.

Close Out on DVDs! New Low Prices!!!!

Check out my web site at http://creativedesignscakes.comcreativedesignscakescom/ to order all of my DVDs at a reduced price.

As you know, I have 3 DVDs that feature the Cricut machine for cake decorating. I have discovered that the Silhouette is by far the superior machine for cutting gum paste. I LOVE the print and cut feature! I am selling the rest of my cricut dvds at a reduced price. They are full of great information, so if you want to improve your ability to get great cuts with the cricut, now is the time to get the dvds.

There is such a great demand for me to travel to teach this technique. I have loved every minute I have spent with each of my students. Jeff took a sabbatical from teaching last year so we were able to travel to the cake shows and teach classes through the US and Canada. He is back to the classroom so our traveling will be limited. I still want to share my method with as many people who want to learn this new technique, so I decided to put my entire class on DVD! I will show you everything I have developed up to this time. Included will be instructions on making gum paste, how to prepare it for cutting, creating your own designs, working with the Cricut Design Studio program for unique designs and much more. You will get the book that follows the DVD, a CD with a great new collection of designs and much more. I will be sharing several cakes decorated with this method so you will see what you will be able to do

I plan on having this ready by the end of February.

Making Gum Paste

I learned how to make gum paste years ago. I tried several recipes but the one I liked best was Rosemary Watsons. I learned alot of my basic flower making from her and have tweaked her recipe to work for me. When I first developed the cutting gum paste with electronic cutters method, my recipe worked the best. I have shared this recipe with many people and several are sharing it as their own. This is what I teach in class and use for my own cake decorating projects.

Gum Paste


½ cup cold water

2 tablespoons Knox gelatin

1/3 cup white corn syrup

2 tablespoons shortening

2 lbs powdered sugar

2-3 tablespoons Tylose



Small sauce pan ½ full of water, put on medium heat

½ metal measuring cup with water, pour into a 2 cup glass measuring cup with open handle

Add 2 tablespoons Knox gelatin and stir until well mixed

Set timer for 5 minutes-no longer then 15 minutes

Melt at least 2 tablespoons shortening into a glass measuring cup

1/3 cup of white corn syrup

Put gelatin into sauce pan-cook until melted and you see swirls

Add corn syrup and cook until no longer stringy

Add 2 tablespoons of shortening-stir

Pour into bowl, add 2 pounds of powdered sugar

Mix with bread dough hooks until well mixed

Sprinkle 2-3 tablespoons of tylose powder into mixture, mix for another 2-3 minutes. Scrape into a plastic bag coated with shortening, let rest overnight


When you are finished making your gum paste it is best to let it rest over night. It can be left out for several days, but if it is not going to be used right away, you can store it in the freezer or refrigerator.

When you are ready to use the gum paste you will notice that it is very firm. You will need to use a sharp knife to cut off a section of the gum paste. Put it in the microwave for a few seconds, usually 5-10 seconds is long enough to warm it up enough to soften it. It should be the consistency of a marshmallow.

You need to condition the gum paste. Work in a small amount of shortening into the gum paste and work it in your hands. Pull it and stretch it out. Run it through the pasta machine and wad it back up again. If it feels too soft add a little bit of corn starch. If the gum paste firms up while conditioning it you can put it back in the microwave for a few seconds to soften it up. When you feel like the gum paste has been conditioned enough then you are ready to roll it out.

You really need a pasta machine for the best results. Most pasta machines will roll out a piece of gum paste 6” wide and as long as you need it to be. If you have a fondant sheeter you can roll your gum paste wider than 6”, but you really don’t need it to be wider than 12”.

Most issues with my method are gum paste issues. You need a firm gum paste to start with. It needs to be well conditioned and for best results it needs to be rolled out with a pasta machine. I really like my kitchen aid mixer with the pasta attachment. I find I get the best cutting results when I roll out the gum paste to a #6 or #7. This is something you will practice with and you will determine what works best for you. Before you put the gum paste through the pasta machine you need to take your softened, conditioned piece of gum paste and roll it out using a rolling pin the desired width and thin enough to put through the pasta machine. With a little practice you will be able to roll a 6” wide pieces of gum paste as long as you need it.

When the gum paste is as thin as you need it to be, put it on a plastic mat and trim it to about 12” in length. As you fill your mats with your rolled out gum paste stack them on top of each other. When you have rolled out as many as you need, store the mats in a 2 ½ gallon baggie. For the best cutting results, let your gum paste rest over night. In fact, you can let your baggies sit out for several days before you use the gum paste. Keep the baggies sealed so the gum paste doesn’t dry out. You can even store your gum paste sheets in the freezer until you are ready for them. I can’t stress enough to not rush this part of the process. The gum paste needs to firm up, but not dry out.

The hard part of this process is over! When you are ready to cut out your design all you need to do is apply the gum paste to the mat. If you are having problems with your gum paste sliding around the mat when you are cutting out your design, it could be that the mat is too slick. I have found that my older, well used mats work the best. If I have a new mat I will scratch up the surface with some sand paper. This will give the mat some “tooth” and the gum paste will stick to the mat better.

You need to apply a thin coat of shortening to the mat. A pastry brush works well for this process. You can use a paper towel with shortening on it if you don’t have a pastry brush. You only need a light coat of shortening. Too much and the gum paste may just slide around the mat during cutting. Don’t put the gum paste too close to the sides of the mat. Watch where the roller will go and don’t get the gum paste in that area. Use a soft paper towel to smooth the gum paste onto the mat. If there is any shortening on the gum paste then you can work it into the surface of the gum paste. The paper towel will help to polish the surface of the gum paste.

Now that the gum paste is on the mat you are ready to cut out your designs. With experience you will learn how to tell if the gum paste is ready to be cut. If it is too soft it will just drag around the mat and tear. If the gum paste is too dry then it will crack. Your goal is to get clean, precise cuts. If you have followed my suggestions and allowed the gum paste to firm up at least over night, you are on the way to successful cuts. Use the deep cut blade for the Cricut and set the blade pressure to #5. Set the pressure on the machine to 3 bars or medium pressure.

You can apply your decorations to your cake as soon as you cut them out. You may have enough shortening on the back of the decoration to stick it onto your cake. If it doesn’t stick then you can apply some more shortening with a small paint brush.

You can make your decorations ahead of time and store them in the large baggie on a cake board. They will be fine for a couple of days left out but if you want to store them longer then put them in the freezer. When you take the decorations out of the freezer they will get soft as they come to room temperature. Let the decorations firm up some before trying to put them on the cake. I have had good luck with spraying the backside of the decoration with vegetable spray. All you need is a very light spray and the decoration will stay in place. Use a soft brush to lightly brush the top of the decoration. This will help the decoration stick to the cake and help clean up any shortening on or around the decoration.

For more information and a great video tutorial view these youtube videos. They are found under “working with gum paste”.

http://www.youtube.com/watch?v=c7tVl_Y_EeY

http://www.youtube.com/watch?v=wpq_bXhD3c4&feature=related

http://www.youtube.com/watch?v=Hhl50MMcyU0&feature=related

The Perfect Cut

In the DVD "Creative Designs: Silhouette" that comes with the Silhouette Cake machine, I show how to make the perfect gum paste, roll it out, store it and then get a very nice cut. Some people still have a difficult time getting a clean, smooth cut. Also, getting a soft, fresh gum paste to cut cleanly. Here are a few more tips to help cut your designs successfully.

First of all, the knife you use only needs to extend out the end of the  blade housing unit the depth of the gum paste. The replacement blades that fit the Silhouette housing unit are the Cricut Cake Blades or the deep cut blade. Notice that the Cricut Cake blade is slightly longer then the deep cut blade. If you need more of the knife blade to stick out then try the Cricut Cake blade.

The blade only needs to extend out of the housing the depth of the gum paste. This is true for any brand of cutter you use. You want to just cut the gum paste, not make deep cuts into the mat. This comes with some practice. Work with some gum paste rolled out the depth you would normally use and try different depth settings on the blade housing. You may also need to adjust the pressure setting. This can be a little tricky with the Silhouette. It was made to cut paper, not gum paste, so use some common sense for the settings. In the controller window I usually select a thick medium, such as card stock. I also usually select a heavy pressure. Again, getting the correct setting takes a few practice cuts. Once you feel you have the correct setting, make a note of it for future projects.

This blade holder is set to cut a frosting sheet. The knife is barely sticking out of the end of the housing.

This blade holder is set to cut a thicker piece of gum paste. You can see the knife sticking out of the end of the housing. Again, the depth of the knife would be adjusted to the depth of the gum paste. This knife is the Cricut Cake knife, and because it is slightly longer, it can extend a bit farther. Notice that this blade holder has a second O ring. I found that I needed to raise the blade holder up a bit in the machine when using the Cricut Cake knife.

Traditionally I roll my gum paste to a #7 or 8 with my Kitchen Aid pasta roller. I apply shortening to my mat and then put my gum paste on the mat. I use a paper towel to wipe away any excess shortening, smooth out any air pockets on the gum paste and polish the top of the gum paste. I don't want to rub the gum past so hard that it tears, but with enough pressure to help it stick to the mat. If you find that your gum paste is sliding around on the mat when you are cutting out designs you may want to try adding some "tooth" or scratch marks to the mat. Gum paste tends to slide around on a smooth mat. An older, well used mat works the best because of all the cut marks in it. These cut marks give the gum paste something to grab onto. You can achieve the same results with a new mat by scratching the surface with some 80 grit sandpaper. By lightly scratching the surface of the cutting mat you are taking away the smooth surface and the gum paste has something to hold onto and not move around.

If you are still having a difficult time getting the perfect cut, then you may want to try the paper method. I attach my gum paste or frosting sheet to card stock paper of the print and cut method. I get great results with my cut images and it just seemed logical that I would get the same great results cutting gum paste designs with the gum paste attached to paper.

First, the paper must be a heavy weight paper, such as card stock. I also use legal size manila folders and cut them to fit my machine. This is an area that as a cake decorator we use common sense. The majority of our food comes to use in some kind of paper container. Be sure you use clean paper, especially paper that does not have writing on it.

The gum paste is attached to the paper the same way you would apply it to your cutting mat. You need to apply the shortening to the paper in the area the gum paste will be put. Another method is to apply the shortening to the backside of the gum paste. I like this method because I am know that I am covering all of the gum paste surface.

I treat frosting sheets and gum paste the same way. The only difference is the depth of the blade. The knife only needs to stick out far enough to cut through the gum paste or frosting sheet. With this technique the goal is to cut my design but not cut through the paper. Practice to get the blade depth setting that gives you the correct cut.

Here are 2 frosting sheets that have a design printed on them. Use a printer with edible coloring. I have found that the Canon printer works the best with my method. When you apply a frosting sheet or gum paste to a piece of paper and try to run it through an Epson printer, the Epson sees it as a paper jam. My larger Epson photo printer works, but the smaller Epson does not. You can print just a frosting sheet, but not a frosting sheet attached to a piece of card stock.

The supplies you need are 1) soft bristle brush, 2 )shortening, 3) card stock or heavy paper, and a soft paper towel to smooth and attach the gum paste or frosting sheet.

The frosting sheet or gum paste attached to the paper.

The paper is placed under the rollers.

When you apply the gum paste or frosting sheet to the card stock, make sure it will clear the rollers.

Cut out the design and remove the excess gum paste. You can save the design on the card stock until you need to put it on the cake. I will cut out all my designs leaving them on the card stock, stack them on top of each other and store them in the freezer. When I need them, I take them out of the freezer and in a few minutes they are ready to apply to a cake. My gum paste recipe is very firm, so the designs are easy to handle. I have found with this technique I can use a softer gum paste and get the same great results.

A frosting sheet that has a design printed onto it. I treat the frosting sheets the same way I treat a piece of gum paste. When the design is cut out, I store it on the card stock until I need to use it.

Using the paper method has several advantages. First, you will get very clean cuts. You will be able to cut very intricate designs. You can store your designs on the card stock. This is handy because you do not need to remove the designs from a cutting mat and put them on another mat. Because you are using the paper as your carrier sheet, you do not need to worry with cutting mats.

If you are using a Cricut Create, trim the paper to the same width of the cutting mat. Be sure that the gum paste is applied to the mat so the rollers will not roll over the gum paste. If you are using a bigger Cricut machine, you can tape the paper with the gum paste attached to a carrier mat. Make practice cuts to get the best results. In my class the students use the Cricut create machine. I have found that if the pressure is set on medium and the blade housing is set on 4 we get the best results. The same applies to the other Cricut machines.

If you are using the Silhouette Cake machine and the Make the Cut program a few settings in the print preference window need to be changed.

In the Specify user Size window, select the length at 10.75 and do not check the carrier sheet. Whatever paper size you use, make sure you select a size just a bit shorter then the actual size of the paper. The paper is acting as your carrier sheet.

Practice with this technique. Your goal is to set the knife depth to just cut through the gum paste and not the paper. You will be able to cut very intricate designs in any size with this technique.

Silhouette Earns Top Honors

The Silhouette Cake machine has earned top honors for electronic cutters used in cake decorating. The machine was awarded a first place ribbon, trophy and gold medal. In a competition with the other electronic cutting machine, the Silhouette Cake machine consistently placed first in every category.


Size: The Silhouette is light weight and takes up very little work space, the competitor is big and bulky.

Ease of use: The Silhouette only has 3 buttons, the competitor has several and can be very confusing trying to figure out what each one does.

Cost effective: The Silhouette was the favorite in this category. The only thing required for designs is a computer. The competitor requires costly cartridges with most of the designs not what the cake decorator needed.

Print and Cut feature: The Silhouette was alone in this category. In fact, this is the category that put the Silhouette ahead of the competitor. The print and cut feature allows the decorator to print any design on to gum paste or a frosting sheet and the Silhouette will cut the design outline.

Customer service: The Silhouette service is outstanding, from the the company that sell the Silhouette Cake

to the Silhouette corporate headquarters.

Jessica said "I love my Silhouette. It cuts great and I can make amazing cakes using the print and cut feature."

Jeni said "I love not having to spend all my money on expensive cartridges. I use my Silhouette for cake decorating and scrap booking."

There you have it. An award winning machine with all the features to help you make amazing cakes.

Linda McClure, the inventor of the cricut cake machine and developer of the Silhouette Cake machine said, "I am so happy for the Silhouette Cake machine. This award means so much to me. Our goal is to share this great technique with the cake decorating world. The Silhouette Cake machine will change the way we decorate cakes in the future."

Changes with the Make the Cut program

If you have taken a class with me you know that I use the Make the Cut program. I have used another program, but I decided to go with Make the Cut. It works great with all the electronic cutters. I teach you how to create your own designs for your cakes using Make the Cut. This is great because you never need to buy cartridges for designs. You create your own unique designs for each cake you make.
Recently, the Make the Program was updated. It is still very easy to use, but a few of the icons were moved. I am putting a link to a page to show the old program and the changes.
http://creativedesignsclasses.com/photo.html