some more recent cakes

So this creation was made at a speed that would have made food network challenge veterans quiver in their Crocs... Lacy and I constructed this cake for the finale of couse 3. I did the covering in fondant and some of the flowers. While she baked the top, I baked the bottom. The piped hearts on the cake were done by lacy while I piped the skirted trim on the bottom. Either way, I was quite happy with how it turned out given the circumstances. Needless to say the instructor had never seen a cake decorated and assembled so swiftly. 

A note on the style though... 

I personally am not a fan of pillars. I do see the appeal in some ways, especially on the decorating end, however I doubt I will use them again. Stacked cakes are much more my style. They are a pain the arse to transport but look so much more modern and sleek. Either way, I gained knowledge and you'll never hear me complain about that!

There have been other delicious cakes created in my blogging absence. Some of my absolute favorites included a very chocolate anniversary cake and a decadent german chocolate cake.  The anniversary cake was extraordinarily rich. A chocolate cake covered in gooey chocolate ganache disguised by a layer of bright red fondant. On top of the fondant I piped a layer of cornelli lace (in red). I then piped a bright white bead border. It was a pretty simple looking from afar but the detail was quite intense. The german chocolate cake was pretty straight forward as far as decoration goes. It was covered in the classic toasted coconut frosting so the options were sort of limited. Also, it was created for my husbands. His expertise is concentrated more on the consumption end of things versus aesthetics.  =) As Brad Paisley would say, he's still a guy. Anyway, I definitely at more of it that I should have.

an awful blogger

I have recently realized I am absolutely awful at this blogging thing. Well it's not necessarily a recent revelation but I am aware that I should be much better. I have since made some wonderful cakes that have long been consumed without a thought as to a picture or blog mention. Since I'm always looking to create more pieces I know this can't be good for getting the word out so we'll simply call it the forgetfulness of a new mom. Either way, I absolutely promise to be better from here on out. =) Correction, I promise to try my best (within the constraints of my non-virtual life) to be better at this blog. 

And to that extent look soon for a cake I actually have on file. A course three finale. 

My first commissioned piece!

My friends mother contacted me and asked me to craft a cake for my friend Sarah's wedding shower. I had very little to go on. I knew it needed to feed 25 people. I wanted to do something cute and girly. She can be a bit of a tom boy so I thought it was about that time! The wedding colors are going to be orange & blue, and the shower's to be pink. 

I originally planned to do two tiers an 3x8inch and 3x10inch round. I planned to cover it in all in white fondant. The bottom layer was going to be vertically striped with chocolate brown and two different shades of pink. The top layer was to have cut out hearts. I planned on putting fondant hearts "jumping" out of the cake on wire. 

The problems started when I decided to decorate the cake at my grandparents house. It worked better logistically because they lived in the same town and could "play" with my daughter as I worked on the cake. However, this threw a huge curve ball. I had only the supplies I needed--not the supplies I would need if the plan went awry. So when I wasn't able to color the fondant brown , things got complicated! (next time I won't be lazy and will either make or drive the 20 miles to get the chocolate fondant)

So this was what came of it. Had some problems because I didn't have the correct size cake board (not my house, again). Didn't want to do stripes without the brown because it wouldn't pop. The flower cutters were at my house (also not in the original plan) so idea number 2 was out of the question. Then the wire hearts were out because, well, I didn't have gumpaste to stiffen the cutouts once the overly soft fondant failed. So I ended up doing a variation on polka dots with hearts instead. 

 Its a classic yellow cake with apricot filling--my personal favorite. White buttercream bottom and fondant outer layer. I used a great deal of crisco when working with the fondant. It REALLY softened it. Everyone really liked the flavor (actually ate the fondant). The only problem with the softened fondant I've come to find out is when rolled thin, like 1/16th inch, it can have a tendency to tear. However I plan to use this same method in the future as the reviews were much better! 

I ended up be pretty please with the final result given the curve balls. It went really well with the color scheme of the party (you can see the different colored hearts on the table next to it)! So I guess everything happens for a reason.

A partial gift for you!

This was my take on the first of two cakes for Wilton Course 3. The one pictured in the book is pretty generic so I took a little liberty with the color and shape. Our instructor for the course was absolutely atrocious! Needless to say, this was about as much pushing of the envelope as she could handle! I could elaborate on this topic but it was be very futile! 

This is an 4x8inch square. Milk chocolate cake with raspberry fruit filling. Chocolate buttercream frosting covered in fondant. I took this to a housewarming I went to and it was a total hit. Quite tasty too I must say. 

I learned a lot more about fondant by trying different techniques with this cake. I used crisco in the handling as opposed to confectioners sugar. It seemed to make the fondant softer. In one of my most recent cakes I further explored this idea. The bow and cutouts are fondant as well.  I recommend adding some gum paste/gum text to fondant used for the bow. You use tissue paper (or anything really that can be crumpled) to give the bows their erect shape. However with pure fondant they don't dry stiff enough to maintain the shape. I left tissue in the bows for 24 hours and they still collapsed within minutes. Of course with the gum paste they won't be edible--but come on, who is really going to eat a fondant bow? Exactly.

The Christmas Cake!

So this is way late (I am super behind on posting). But this is my Christmas cake. I hosted Christmas at my house this year. Full spread complete with turkey, ham, and all the fixings. To top it off this was our dessert... I was just really looking for an excuse to make a cake!!

It's an 3x8in and 3x10in rounds. Classic yellow cake with strawberry filling. Covered with classic buttercream and then rolled fondant. With fondant cut outs. This was my first attempt (and success) at fondant. I LOVE how it turned out!

I did learn one really important lesson. Don't let the hubby roll the fondant border after a few drinks. Sure he'll enjoy it... but its most definitely  inconsistent! 

Wilton Course 2 Cake

So Wilton's Course 2 was a decently challenging course. It entailed flower making for the first three classes culminating in a finale cake that was made during class four. We were taught how to work with royal icing as opposed to the classic buttercream of course one. Royal icing is simply powdered sugar, a smidge of water, and a dash or meringue powder. It initially has a similar consistency to buttercream however it dries hard. Pieces made from royal icing dry relatively quickly and last a long time. My family didn't like it nearly as much as it is really sweet (obviously since its mostly powdered sugar). With the royal icing we made a variety of flowers: mums, daisies, daffodils, apple blossoms, pansies, violets, and of course roses. I found the daisies to be the most challenging by far. The problem lies in the uniformity of the petals. I could get about 3/4 of the petals completed fine, however, the last 1/4 never looked right. It became hard when trying to work next to already completed petals. Overall, they turned out okay. Nothing I couldn't hide by another  strategically placed flower.

On our finale cake we assembled our flowers on our cake and applied our newly learned basketweaving technique to the cake as well. The basketweave is quite easy and it looks amazing! This was my fourth overall cake and I believe quite an accomplishment. 

This recipe sounds amazing. I think I am going to try it for my next cake. The raspberry mousse filling sounds fantastic. I like the balance of it compared to others I've seen! 

White Chocolate Cream Cake

3 oz. white baking bar, chopped

1/2 t. salt

2-1/4 C. flour

1-2/3 C. heaving whipping cream

2-1/4 t. baking powder

1 t. almond extract

Grease two 8 or 9" rounds. Heat white baking bar over low heat, stirring occasionally till melted; cool. Mix dry ingredients; reserve. Beat whipping cream in chilled, large bowl till stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored. Beat in melted white bar and almond extract. Fold egg mixture into whipped cream. Add flour mixture about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. Bake at 350 degrees; 8" 35-40 minutes, or 9" 30-35 minutes. Cool in pans 10 minutes on wire rack, remove to rack to cool completely.

Raspberry Mousse Filling

This is supposed to have an exceptionally intense berry flavor.

10 oz. frozen, sweetened raspberries

1 C. whipping cream

1 envelope unflavored gelatin

3 T. powdered sugar

1/4 C. raspberry or cherry liqueur (or light rum)

Puree frozen berries. Sprinkle gelatin over the liqueur in a small (microwave safe bowl). Let stand 1 minute to set. Stir in the berry puree, and microwave on high power till warm, but not hot. Set aside to cool to room temperature. Whip cream with the powdered sugar till soft peaks form. Fold the raspberry mixture into the cream. Cover and refrigerate until set, about 1 hour. Use within 2 days. Keep filled cake in refrigerator till ready to serve. Makes about 3-1/2 cups.

Raspberry White Chocolate Frosting

3 oz. white baking bar, chopped

1/4 C. margarine or butter, softened

3-1/2 C. powdered sugar

1/2 t. almond extract

3-4 T. plus 2t. raspberry-flavored wine cooler

Heat white chocolate bar over low heat, stirring occasionally till melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency

So this was one of my first beginner cakes. It's a two layer birthday cake. Its a simple fill in. I actually really like this technique with stars a lot. Its about the easiest cake you can do. Using a cookie cutter you stamp the outline of the stars (or in shape in fact!)!  Outline in one color using a plain tip (like a #3). Then use a star tip (like a #16) to fill in the centers. This technique looks great on all sorts of cakes. I like to use the mini-star fondant cutters on cupcakes to do this same sort of design. The best thing about this is how quick it is. You can do it all in one color using one bag with a coupler and have something that looks custom. Even better it's totally customizable. You can use hearts, flowers, any cutter you can think of... the possibilities are endless! This is definitely one I will keep in my arsenal for quick cakes!

And so it began...

So after seeing all the awesome things that can be done with blogs I thought it was time to get one of my own. I want a place to showcase my cakes, and possibly share my other cooking ventures. So we'll see how this goes!