If you read Part 1 (yesterday) you will know that my Cricut Cake and I were not fast friends. However, I was determined to master it and I did. So I wanted to share my tips and discoveries with all of you.
This is a cake I made for Super Bowl Sunday:
The side has a banner from Cake Basics and then I added the little footballs. I FINALLY had enough time and energy to do a bit of “finishing” on this one and added dots of yellow buttercream around the top and bottom. Kevin said this was the best one yet…it was also the easiest!
I can’t believe how easy it has turned out to be to use my Cricut Cake machine. I really struggled with it at first and I know a lot of others have as well so I will go through all of my steps:
1. PLAN YOUR DESIGN – it is really the best to plan your design and lay it all out in Design Studio. I make a file for each color of gumpaste I will be using. I use the cake pan size as a guide for sizing my design. By doing this you can cut your gumpaste quickly before it warms and softens when you take it out of the freezer. Resist the urge to weld one long border piece – it will be MUCH harder to move and put onto your cake!
2. Make your gumpaste sheets (not fondant.) – I have been using the Cricut Gumpaste in the tub and have been very happy with it. I use 3 mats when doing this but I may need more….be sure to knead your chunk of gumpaste really well to get it soft and pliable. Now put on some latex gloves, rub them all over with a bit of crisco and start coloring. I use Americolor coloring gel a drop or two at a time…knead it really well to get the color smooth and not streaky.
3. Roll it out on a flexible plastic mat (Cricut mat if you have enough) dusted with a mix of half cornstarch and half powdered sugar. Roll it really thin. Like really thin. Then roll it thinner.
4. Cover your Cricut mat with Crisco – you want a good thorough coating so your gumpaste will stick and not move around. Lay the mat on top of your rolled gumpaste and then flip your “sandwich” over and carefully peel your top mat off.
5. Trim the gumpaste so it is within the borders of your Cricut mat. Now roll it out some more – I can usually get it even thinner at this stage. Trim again to keep from gunking up your rollers.
6. Now put the mat in the freezer for 30 minutes or so. I do ALL of my mats at once so they can all sit in the freezer. You can put some saran wrap over them so they don’t dry out.
7. Once the gumpaste has chilled you are ready to cut. Since you have your design laid out in Design Studio you can cut all your items from each color quickly. Once each one is done remove the excess gumpaste and put it back in the freezer.
8. Now you need to put your layers together. I used some “glue” I made by dissolving a bit of gumpaste in water. I painted it on the back of my layers as I put them together. Once done I put them all BACK in the freezer, covered, until I was ready to put them on my cake. This way they would be a bit sturdier when I move them.
9. Bake your cake and ice it – I highly recommend Rick’s Special Buttercream – THE BEST.
10. Now simply add your gumpaste cut-outs to your cake!
Does anyone else have a Cricut Cake machine? Do you use yours? Do you have any other helpful tips to share? Leave a comment and let us know.