4th of July Poke Cake

2 baked 9-inch round white cake layers, cooled still in pans
2 cups boiling water
1- 3 ounce package red gelatin
1- 3 ounce package blue gelatin
1 – 8 ounce container whipped topping, thawed

Leave the cakes in their pans and then poke the cakes with a large fork all over.
Stir 1 cup of the boiling water into red gelatin and 1 cup boiling water in blue gelatin in separate bowls until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over second cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup
of the whipped topping. Remove second cake from pan and carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping.

Refrigerate 1 hour or until ready to serve.

How To Make Fondant Icing Roses For Cakes
By Laura_Davis

*If you are not accustomed to working with fondant icing or have not made roses before then make sure you buy enough fondant for several attempts- practice makes perfect.*

Method 1

These instructions once perfected will give you perfect roses commonly used on wedding cakes; this method is tricky and it is recommended you practice making the roses before the day of preparation.

Break off a small piece of the fondant and roll it until you roughly have a 1″ diameter ball. Shape the ball into a cone by pinching one side of it; ideally you want the cone to be 1.5″ tall.

To make a petal roll a ball of fondant roughly a quarter of the size of the previous, do not worry too much about size, if in a later stage you are finding that the sizes of the petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; use your thumb and press down on the ball. You want to create a circle that is 2″ in diameter, it is important that the petal is about ¼” thick on the bottom and thin on the top.

*For a more realistic look ensure that the petal tips are paper thin.

Having created the first petal, apply to the base of the cone, carefully wrapping it around finishing with a furl at the top to create a bud.

It is best to start by applying the thick side of the petal to the base of the cone then carefully wrap the thin ‘petal’ around- slightly bending it over itself to create a bloom effect.

Do the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate a rose’s petal as it unfurls from the bud.

Make five more petals, this time slightly larger than the originals but ensure you still keep the tips as thin as possible. Apply these final petals lower down on the base than the previous petals, spread the petals evenly round the base layering them up and curling the edges back a slight bit more to create more bloom.

Continue layering the petals on until you are satisfied with the fullness of the rose.

Method 2

Here is an even simplified method for creating a less detailed rose, although in my opinion it is a more modern look. This method will give you a rose that if kept pure white with perhaps a small silver sugar ball placed on top of the bud will be suitable for wedding cakes; however, if used with bright coloring they will be perfect for birthday cakes. This method is easy to change and I recommend experimenting to create variations on the basic rose.

The method is as follows.

Roll out your colored fondant icing till it is 1.5cm in thickness, 15cm in width and 20cm in length. Arrange the rolled out icing in front of you so that the 20cm length is the side closest to you.

Take the top of the fondant rectangle, pull it towards you and fold it on top of itself to create a smaller layered piece of fondant that is 3cm thick and 7.5cm wide. Do not flatten or squeeze the two layers together at all, try to leave a small cavity of air/space in the fold to create volume in your petals.

Cut off 1cm of length from each end of the rectangle.

Take one of the short ends of your rectangle and begin to roll it up like a swiss roll; however you do not want the rose to look like a log so to create a bud pinch the base end as you continue to roll the fondant length around itself. This should create a basic rose shape.

After cutting off any excess icing carefully push back and separate the layers to give the flower more shape. To finish cut little leave shapes out of green icing and stick to the underside of the rose.

If you want to create the side of your iced cake make several of these flowers and link them by the green leaves creating a rose chain around your cake.

To completely change the finished look of the rose cut the folded over icing and pinch to create a two layers of thin petals; once rolled splay the thin layers out to create a carnation style flower.

Method 3

Here is a third method for creating flowers, this time small buds, that when made in quantity can be used to create a bouquet effect or simply used to decorate cupcakes by themselves.

Take a small ball of fondant around 2cm in size and roll it into a 0.5cm thick sausage shape using a small rolling pin roll out the icing until it is of a really thin consistency.

Using your fingers apply pressure and pull the icing at one side so that this side becomes thinner than the other, further thin it out by using a cocktail stick as a rolling pin.

Carefully roll up the length of the icing like a Swiss roll. Take the little icing roll which should be around 1-2cm diameter and smooth the edge in the outer layer with the aid of the cocktail stick.
Pinch the roll 3-4cm from the ‘bloom’ to get rid off the unused icing and to encourage the outer layers of the roll to splay out.

Very gently with your index finger separate and furl back the layers of the roll to create the effect of petals. It may be useful to use your cocktail stick or a tissue covered cocktail stick (to protect the shape of the icing) to slightly separate the layers of the roll and shape them backwards to create the effect of a bloom.

Take catering scissors (ordinary sharp scissor will also do) and cut the roll so that it is only 1.5-2cm of the bloom is left.

This leaves a small flower that when produced in bright colors look brilliant on top of iced cupcakes and birthday cakes; turning a celebration cake into something special!

For inspirational ideas for decorating your cakes check out Special Day Cakes, award winning designers of celebration cakes in Lanarkshire

Article Source: http://EzineArticles.com/?expert=Laura_Davis
http://EzineArticles.com/?How-To-Make-Fondant-Icing-Roses-For-Cakes&id=1128720

Incredibly Beautiful Icing Roses; Easier Than You May Think
By Samantha Mitchell

That’s good because by piping your own perfect roses, you can choose your icing (can’t have ready-made buttercream icing roses shipped to us!), you’ll save money, and you’ll have a great sense of satisfaction.

If you are struggling with your icing roses, keep in mind that this skill does take patience and some sound, cake decorating advice.

If you’re feeling daunted, remember that learning how to pipe beautiful icing roses will be so worth the effort!

Consider how many cakes you see with roses. The rose’s classic beauty and long time symbolism of love probably have much to do with the fact that icing roses adorn more wedding cakes, anniversary cakes, Valentine’s Day cakes, and birthday cakes than any other flower.

The icing rose doesn’t have to be difficult to create. Those who give up often just haven’t found the right technique.

If you’re like me, then you know how confusing a noisy, crowded, cake decorating class can be. By the time you arrive back home, it’s easy to forget all that was packed into that small timeframe.

A class that includes a step-by-step video, something like the one linked below, would be helpful.

The icing rose is one of the few piped icing flowers that is not made on waxed paper that has been placed on the flower nail.

This is because when the icing rose is completed, it must be transferred directly onto the cake. So instead, you begin your rose with a base of icing on the flower nail. Getting the base just right can be tricky, but this is very important.

To create the base, use a parchment bag and number 12 tip. Hold the tip slightly off the surface of the nail and squeeze.

As you allow the icing to mount up, you slowly draw upward, squeezing until you have a little cone. Then you pipe your petals around the cone (as shown in the video).

Color is another important element to icing roses. Of course, the color of the roses should match the cake, but they should also be a color or shade that will allow them to be noticed. Don’t let your icing roses be wall flowers!

Even a cake with a monochromatic color scheme can have roses (and other decorations) that while the same color, are a lighter or darker shade, so they are noticeable.

What about a white on white wedding cake? Highlight the roses with some iridescent coloring dust for a sparkle or a pretty pearl finish.

Most icing roses are pink, yellow, peach, red or white. Chocolate can be used to help achieve the brown and black, making it dark enough that you don’t need much food coloring.

Here’s a tip to help achieve red roses without the bitterness: use maraschino cherry liquid or grenadine (pomegranate juice).

After you’ve created your icing rose, you can bring them to life by shading with coloring dust and piping pretty green leaves.

Here are a couple more icing rose tips. For the best tasting and most beautiful icing roses, use buttercream when possible and flavor your buttercream to match your cake. Since buttercream is vulnerable to heat and humidity, keep your decorated cake in a cool and dry place until ready to serve.

Samantha Mitchell, Co-Author

Cake Decorating Made Easy! Vol. 1 & 2

The World’s First Cake Decorating Video Books.Sign up for for fantastic cake decorating tips, tricks and secrets of the pros at Cake Decorating Made Easy

Article Source: http://EzineArticles.com/?expert=Samantha_Mitchell
http://EzineArticles.com/?Incredibly-Beautiful-Icing-Roses;-Easier-Than-You-May-Think&id=360558

2 tablespoons butter
2 tablespoons milk
1 teaspoon instant coffee
1 3/4 cup powdered sugar, sifted

Heat butter, milk and coffee stirring until butter has melted. Pour into powdered sugar and stir with a fork until smooth.

Great for cakes, rolls, toast, doughnuts, pancakes and more.