Wednesday, June 19, 2013
Monday, June 17, 2013
This cake was for my sister's birthday. She threw her party on Flag Day, and went with flag decorations and colors. I decided to go with the theme too. I got the idea and concept from a cake decorating class I saw on craftsy by Jessica Harris. She has an awesome blog too. The top was a chocolate cake filled with three layers of chocolate ganache, crumb coated with lots of ganache, and then covered in Marshmallow Fondant. The bottom tier is an Old Fashioned Buttermilk Cake using a recipe I found on craftsy.com I love this website for learning new tricks. Anyway, the cake was delicious, and it was almost, ALMOST, like a pound cake. I filled those layers with a Swiss Meringue Butter Cream (SMBC), another recipe I found on craftsy. Now we Americans are used to the "butter cream" from Costco and grocery stores, or the kind that leaves a nice greasy slick on your lips. Let me tell you that this stuff is not that stuff. This is real butter cream, made by carefully cooking egg whites and sugar in a double boiler and then whipping it up to stiff peaks. Then you add a pound of butter, two pounds powdered sugar, and some vanilla to it all. It is so creamy and light and whipped. My hubby and I found that this butter cream is well suited to fresh fruit filling. So after using it plain on my last Jake and the Neverland Pirates cake, I decided to use sliced fresh strawberries in this one. Yummy! Just what it needed. I did have to refrigerate the cake, but that wasn't a problem. I also gave it a generous crumb coat of SMBC. All the decorations are made of modeling chocolate. I am in love with this stuff now! How did I live without it for soooo looonng!? I definitely need more practice, but I am well on my way. I can't wait to see what it does on a trial trip to St. George. A friend has asked me to make a cake she can take on the road with her to Utah, and since I will be going there soon, I am anxious to see how it will hold up in hot weather.
Til next time!
Monday, June 10, 2013
I apologize for the bad photo, best I could do with my phone cam. Jake and the Neverland Pirates cake. Top was chocolate cake with chocolate ganache filling, bottom was white cake with Swiss Meringue Butter Cream filling. Has fun with this fondant covered cake with fondant decorations.The figurines were provided by the client. The only things that weren't edible were the stick used for the flag, and the palm tree fronds made out of wired paper.delicious and fun! The client provided a photo of a cake she wanted done, and I looked into it a little more and saw that the photo cake was inspired by Sandra's Cakes blog. So I put my own spin on it a little bit and made it the way I thought would look cool. The top tier I imagined was a map, so I gave it an old map look. My waves were big, and I tried a new technique with the letter color.
Friday, May 24, 2013
Chevrons are so popular right now, they look great on cakes too! I couldn't find the link to Pinterest where the customer found this cake, so I apologize, but I was able to get a picture of it on here for your viewing pleasure. Mine turned out beautifully and best of all it was chocolate with chocolate ganache filling, yuuuummmm! It wasn't exactly the same in every way, but close. Everyything was marshmallow fondant, including the silver bands around the bottoms. The client supplied the cake topper.
This was a tie dye cake for a lady's 60th birthday. It was so fun and colorful, I couldn't help but dance and sing while I baked this one. Buttercream icing and filling. White cake was used to create all the colors for the batter, and I used a brush to spread the piped butter cream concentric circles. The customer asked that I make the cake based on one she found on Bird On A Cake blog.
Monday, May 13, 2013
Shabby chic butter cream rosettes atop a yellow cake. So simple but fun and feminine. This cake was the first one two sell, before the ombre cakes. Would be great for a wedding, bridal shower, or just because!