Our new favorite tool! Are you tired of dropping dragees and sugar pearls when trying to place them on the cake? Those tiny edible beads can be tricky to place without poking the buttercream or fondant with your nails. Introducing the new Drageekiss bead applicator! It fits with any 4mm or 5mm pearl or dragee. Simply load them from the top and eject them out onto the cake. We even take it with us to deliveries in case we need to quickly place on beads. Be sure to make sure the trigger is pulled back all the way each time and simple give the Drageekiss a little shake if a bead hasn't loaded yet. You'll be finished in no time with this new time saving tool!
Drip cakes are not only beautiful but delicious too! Did you know that white chocolate ganache needs extra cream? Check out our recipe below to get the perfect drip every time.
The Perfect White Chocolate Ganache Drip
16 oz. white chocolate (make sure it is a real white chocolate, not a candy coating)
8 oz. heavy cream
1 TB butter (optional, makes ganache shiny even when set)
Heat heavy cream and butter over heat or in microwave until simmering. Stir in white chocolate and optional coloring. For this pink color, we used a tiny amount of pink Americolor oil candy coloring. Reheat if necessary and stir until all ingredients are combined. Place ganache in a squeeze bottle and add to cake. Store leftover ganache in the fridge.
Keep your cookie stencils organized and protected with the new stencil binder from The Cookie Countess. Find your stencils easily with perfectly sized clear pockets. You can even snap in your Stencil Genie too! Now we can finally find the stencil we need without hunting around the kitchen. We love it!
Don't have an airbrush gun? No problem! Just grab an edible marker and use it to fill in the lines of your stencil. Need to keep the stencil in place? Try using a Stencil Genie! It's our favorite cookie stencil accessory.