Posts Tagged decorating

My 1st Wedding Cake

Isn’t it beautiful?

Inside is white cake with vanilla frosting and raspberry jam. The tiers are 14″, 10″, and 6″ from top to bottom respectively. Cupcakes are white cupcakes, filled with raspberry jam, topped with vanilla frosting and a special fondant decoration.

Creating this cake was so much fun thanks to my new assistant, my tadpole Kristall, who helped me with all of the details the day before the wedding. I also figured out some new tricks while making this cake that will definitely help me in the future.

First of all, kneading the fondant before rolling it really makes a difference. When I covered the middle and top tier and realized how much smoother and shinier the fondant became because I had kneaded, I ripped off the fondant on the bottom tier and started all over (crazy, I know!). I still didn’t get the tier perfect, I’m not sure exactly how to perfectly cover such a big tier, but the decorations were enough to hide any imperfections.

Next, with the help of my tadpole, I began using my diamond quilting marker to put the diamond patterns along the edges of the top and bottom tiers. This took patience….I’m not always so good with my patience. I then went over each mark with an mini-pizza cutter type instrument that I clearly don’t know the real name for.

Kristall was responsible for all the silver dragees/balls, then came the ribbon and we were done and onto our next cakes, an engagement cake for my stepbrother and a personal cake for Kristall.

The cake was stacked at the location, because a. cake is heavy and b. I was not driving a 3-tier cake on my lap through the Bronx, pothole central.

Oh! One last thing. Congratulations to the bridge and groom, Rosalie and Pedro on their exciting new life together.

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Happy Birthday to ME!

Last year I wondered if it was normal to make yourself a birthday cake, and then I made two. This year I restrained myself and only made one.

The cake is marble and has chocolate fudge frosting. I used left over frosting from the baby shower cake I created the same weekend as my birthday, which I dyed to purple. I recently got a brand new cupcake cookie cutter that I finally found a use for. I used the same technique as the onesies on the shower cake, and rolled different colors of fondant into the white to create sprinkles, as well as the striped letter for the “Happy Birthday!”

For now, I think making your own birthday cake is okay, I’m hoping it doesn’t go farther than that in the future (i.e. my own wedding cake, or baby shower cake) ;)

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Welcome Baby!

Having no job during the summer really allows any cakes I have the opportunity to create to get my full attention. I worked very hard on the details of this cake to create a great baby shower experience for a friend. The first layer of the cake is red velvet with cream cheese frosting, and the top is yellow cake with chocolate frosting. Yum!

I am really satisfied with the overall cake but extremely unsatisfied with the bow. Despite making a bow two days ahead, then remaking it, the humidity in the air refused to let the fondant dry out accordingly and I got two droopy bows. Next time, I think I will do the bow farther ahead of time to give adequate time for it to dry.

The bottles and onesies came out great. I molded the bottles myself and created placards for them to sit on with my fluted cookie cutters. For the onesies, I created a template from cardboard that I then cut around to create the shapes. To get the stripes, I rolled different colors of fondant together, which is my new favorite technique!

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A Beachy Bridal Shower

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White Cake with Chocolate Ganache Mousse and Buttercream Frosting

This cake is a second attempt at this cake, but in two tier form created for a bride whose wedding will take place on an island.

The dots and borders were created with royal frosting (my new best friend). The shells are white melting chocolate molded into different types of shells using a specific mold easily found at a local craft store.

The day I was making the cake was very humid and warm, and therefore the fondant and I were not friends. All in all, I need to work on my patience and time management so that I do not get stressed out.

If anyone knows of a better set of alphabet cutters I would greatly appreciate the heads up, I really do not like the unevenness of the ones I used for the lettering on this cake.

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A Questionable Birthday

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Chocolate Cake and Cream Cheese Frosting

I really enjoyed making this cake for a few reasons. The first being the challenge of the interesting shape, a new favorite that I will definitely try again. I baked the cakes in square pans and used circle cookie cutters to cut out the edges. It gives the cake a unique shape and adds depth to a usual present themed cake.

The second reason was the challenge of creating question marks for the cake. At first, I was convinced my alphabet cutters included a question mark, but I was wrong, only a exclamation point. I was ready to throw in the towel until my wonderful boyfriend suggested using the “2″ cutter. I did just that, bending the final product slightly to create the question mark. We debated about the little arm and whether it was correct, but in the end I won out.

After putting the cake together, I was a little worried I had just made The Riddler a birthday cake, but was happy to see I was the only one who noticed the resemblance.

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Backyardigans 1st Birthday Cake

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Last week was my sweetest, most adorable, most lovable nephew’s first birthday. Backyardigans is one of the only things that can get that sweet, adorable, and lovable boy to sit still for more than a few minutes, so a cake was requested. I used bakeries cake as my model and created away. While it was a very time consuming cake, I have never been happier to make a cake for any reason.

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Pablo is the little man’s favorite character, and therefore the most difficult one I had to make.backyardigans-4
Look at him holding up the dot that is falling off. Yes, I did that on purpose!backyardigans-5backyardigans-6backyardigans-7
A view from the top. I’m very proud of that bow, the nicest one I’ve been able to make. I’m definitely going to keep making small bows just like this!backyardigans-8
backyardigans-9backyardigans-10I used a white cake and dyed each of the three recipes blue, yellow, and green respectively. Then I used the same technique as the rainbow cake for M’s birthday cake. Finally, I filled the cake with the most delicious chocolate frosting. I am convinced every cake needs this frosting from now on.
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Princess & The Frog Dress Cake

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My newest cake creation is a recreation of the cake Princess Tiana wears at the end of the movie.

I used the party supplies (plates, cups, etc) to help come up with my initial sketch. Here is what her dress looks like in the cartoon.
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First, I baked enough 6″ and 8″ layers of Cook’s Illustrated Old Fashioned Chocolate Layer Cake and the layered Quick and Easy Buttercream Frosting between each of three layers.
**I bought a Wilton Cake Leveler this week, hoping to have it help me evenly slice the tops off of my cakes, but it wouldn’t even budge through one! If anyone has any suggestions, feel free to leave them in comments**

Once the cakes were thoroughly cooled, I began shaping them. I cut off sections of the cake to give it a more hourglass feel. It is hard to see in the finished product, but I think it helped with all the fondant that was added, so the cake didn’t look too bulky.
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Then I began making the bust of Tiana’s cake. I freehand cut leave shapes and applied them to the cake in the same manner of the dress she wears in the movie. I was happy to see the final outcome really resemble the dress, in both color and style.

Then came the daunting task of making the bottom tier look like the skirt of a dress, when all I had to go from was front view pictures of her dress. I decided to make my first attempt and pleating and laying the fondant to look like fabric, and almost haphazardly place different leave shaped pieces of green fondant around the tier. I am really happy with some of the side pieces I created that did end up looking like fabric.

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Then it came time for the tiara. Luckily, I had leaf fondant cutters that helped to create the shapes for the upper part of the crown. I laid the leave along the edge of a bowl, and then cut a strip of darker fondant for the headband.
When the tiara had dried enough, I removed it from the bowl, only to realize the circumference was far too large for the top of my cake. I bent the headband, only to have it crack into many pieces. After some attempts at gluing it back together, I finally gave up and created a new headband, this time placing the leaves and band around the bottom of a glass.
Once all had dried, I painted on some water and then dipped the tiara into sanding sugar to give it it’s sparkle.

Finally, I created daisies, at the birthday girl’s request, to use as an accent for Tiana’s belt.
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I knew the cake was a success when I delivered it and the birthday girl was speechless!!

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Foofa Cake

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This week I created a cake designed around the character Foofa from Yo Gabba Gabba. I created the character out of marshmallow treats and modeling chocolate.
I made the marshmallow treats and modeling chocolate from scratch. The modeling chocolate was not the right consistency and that caused some problems, including getting the character as smooth as possible and making the arms look normal. I will buy the chocolate recommended by Chris Rossum and his team from my class at the NY Cake Convention to see if it makes a difference.

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The cake is red velvet with cream cheese frosting. I covered it in white fondant and decorated with flowers and butterflies. Overall, I think it turned out great.

I’m looking into taking Wilton classes at my local Michael’s because I want to get the techniques a little more perfected, specifically getting my cakes to lay flat when I tier them.

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NY Cake Convention

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This weekend, I attended a class at the NY Cake Convention. It was honestly the most fun I’ve had in a very long time. I took a class with the crew from Christopher Garren’s cakes in Costa Mesa California. Their work is amazing, and I am honored to have learned from them.

They guided us through sculpting Horton from “Horton Hears a Who” using Rice Krispie Treats covered in modeling chocolate. This was my first time working with modeling chocolate and it will not be my last. It is a great sculpting medium (just like clay) and can be turned into just about anything. Here are the pictures I took as I worked through the instruction.

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Gotta love that expression!

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A Lucky 30th

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The boy’s big brother had a milestone birthday last weekend and I had yet another chance to try my skills at cake making.
A set of dice was requested because of an upcoming trip to Atlantic City. I got to thinking, and was excited to make a cake that represented something fun and playful.

An exciting trip to the cake decorating store with Shirlene and Luka (I’m determined to make his first work “cake”) ended with already dyed red fondant and some really cool chocolate molds.
The next day I got to work with the assistance of Alicia, who was interested in seeing how a cake was put together after I made her this. We rolled, molded, cut, and generally just made a mess out of my kitchen.
Lately, I’ve been watching a lot of cake shows on TV (Cake BossandAmazing Wedding Cakes) and have noticed that after they crumb coat the cake they use a pastry bag, or ziploc in my case, to add an even layer of frosting around the edges. After trying this on the last two cakes I have made I have found that it makes covering the cakes easier and allows a bigger buffer zone between the fondant and the cake. Anyway, who doesn’t love extra icing.frosting
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I seemed to have a lot of trouble with the red fondant. At times it was too soft and I would stick my fingers through, other times it was too dry and it would crack. Does anyone have similar problems with pre-colored red fondant?

We finally managed to cover the cakes (one was a mess, but strategically placed chocolate playing cards helped) and decorate with molded chocolate.
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Overall it was a success. Especially the eating part of the cake. Chocolate Sheet cake from Cooks Illustrated and Cream Cheese Frosting with chocolate chips. I think that combination is my new go-to when making any cake.
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Lastly, I have to thank Alicia for the awesome photos! I’m going to have to invite her over more often so I can get more pictures of the process, however messy it might be.

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