Archive for November 27, 2009

Anya’s Book

It’s SO fun to make a book for a fellow artist! And this gal, Anya, is also a fellow baker! She makes the most amazing creations out of fondant. Seriously. Her figurines are over-the-top incredible. Look at this adorable girl (complete with cell phone!) that she made:

anya

CUTE CUTE CUTE!

So…what does every cake baker/creator need? A sketchbook!

After hearing about Mandy’s sketchbook, Anya commissioned me to create a book that could house her baking brainstorms. Since she had complimented some paisley paper as well as the cover pages for Aquasteel, I had an idea as to what her style is.

Everyone needs a place to keep their Big Ideas!

bigideas

cover

A black satin ribbon bookmark helps Anya pick up where she left off, while the silver square mini brads add a little pizzazz to the spine and coordinate with the brads on the cover.

brads

And LOOK at this paisley! Mmm. When I saw this paper, I knew I had to buy it! It had such a vivid color palette, I couldn’t just leave it there on the shelf!

paisley

Mmm. Luscious. And what great texture, too!

paisley2

And now Anya has plenty of space to sketch, write, and doodle ideas as quickly as they cross her mind!

insides

Happy Thanksgiving!

Hope you are all enjoying your family, friends, and some FOOD today!!

Check out these Thanksgiving cuties I found on a fellow baker’s website! Learn how to make them from Bakerella. She’s a VERY talented girl…I love how her baked goods are just as much art as they are food! :)

turkey pops

Happy Turkey Day!

#43: After Eight Cupcakes

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

If you like chocolate and mint together, you would LOVE these cupcakes! Layer upon layer of chocolate, then mint, then chocolate, then mint. Mmm.

I was so excited to have a chance to use the cupcake papers my friends Emily and Jacee had gotten me for my birthday–pretty much the greatest gift for a baker and paper-lover like me! :) For these cupcakes I chose the obvious choice–brown!

brownpapers

As with pretty much every other recipe, I started by creaming butter and sugar…soon to be followed by eggs (shown hiding in the background).

creaming

While the butter and sugar are combining, I measured out the dry ingredients, including cocoa powder, as well as a half-cup of Andes mint chips.

chocmint

Dry ingredients were added to the batter mixture.

addchoc

As well as some half-and-half.

addcream

Then, the mint chips were sprinkled on top of the batter and pressed in slightly.

mintchips

Would you LOOK AT THAT?! Mmm.

singlemint

Once the cupcakes came out of the oven, they looked like pure perfection…but we’re not finished yet!

group1

((look at those mint chunks! Yummy!))

single

Butter and powdered sugar form the base for the icing…

creaming2

And a little green coloring and some drops of peppermint extract make everything a bit mintier.

greenicing

What a beauty! But we’re still not done! (remember what I said about layers and layers?!)

singleiced1

Next, I melted some dark chocolate to make a ganache.

choc

And each cupcake was dipped in the chocolate and then topped with a Junior Mint!

group

Woo hoo! Chocolate, mint, chocolate, mint, chocolate, mint!

final

Hallelujah!

Giddy Up!

Sweet Jacelyn’s birthday party was going to be at a pony farm, so the cake was a horse, of course, of course. ;)

I started with an chocolate 11 x 15  sheet cake.

sheetcake

I made a horse template on the computer and sized it to fit the sheet cake.

stencil

Since the cake had been frozen overnight, it made cutting the shapes (mane shown here) a lot easier and less crumb-y.

cutting

Ta-Da!

cutout

This horse of a different color was PINK…

basecoat

…with chocolate piped details, including the flowing mane.

starthair

hair

The horse turned out pretty cutesy, but something just wasn’t right about his eye…

bugeye

So I added a brown M&M to give this horsey a little more focus.

eye

After picking up her cake, Jacelyn told her mom, “It’s too pretty. I’m not sure I want to cut it.” ha! Gotta love kids.

horse

HAPPY BIRTHDAY, JACELYN!!

Baby Dax’s Cake

I was asked to make a baby shower cake for Lyndi and her soon-to-arrive son, Dax.

The invitation was a mint green with brown and white polka dots, so I used that design as the inspiration for my cake. I made a two-tier cake (top tier vanilla, bottom tier chocolate) with classic buttercream icing tinted pale green.

I’d been wanting to try my hand at using fabric ribbon on a cake, so I did some research as to what I would need to do to make it food-safe. Once I gathered that info, the next trick was to decide how to disguise the ribbon’s seam.

ribbons

I wanted to make some sort of plaque with Dax’s name on it, so I used Candy Melts! I used my computer to print out the perfect letters, then placed wax paper over the top and traced the letters using melted white chocolate. While the letters set, I poured milk chocolate into shallow rectangular molds. Before the chocolate bars set completely, I arranged the white letters.

chocbars

The little chocolate bars covered the seams perfectly!

babybar

Even better, I’d discovered a new way to ‘write’ on a cake!

cover

The final product:

cake

Congratulations, Thompsons!

#22: Cookies & Cream Cupcakes

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

In the Kids’ Cupcakes section of the book, there is a recipe for Cookies & Cream Cupcakes. Um, YUM!

You start by adding a bunch of crushed-up Oreo cookies to the vanilla batter.

batter

Mix it all up…

mixed

And bake until they look like this:

group

LOOK at those yummy chunks of cookie. Fresh out of the oven, these cupcakes smelled a lot like cookies and cream ice cream, so I knew I was on the right track!

upclose

Then, you mix up a bunch of softened butter and cream cheese…

icing

…and melt some white chocolate.

whitechoc

Cream the two together to make the most amazing white-chocolate icing to spread on your cupcakes. (It’s reminiscent of the cream filling in an Oreo).

icing2

Grab a heapin’ helping of mini Oreos.

minis

Frost your cupcakes with the white chocolate icing and add a couple minis to decorate.

groupiced

MMM.

single

Then, unwrap that sucker as fast as you can and dig in!!!

peeled

Flirty Thirty

My friend Jessica was throwing a surprise 30th-birthday party for her husband’s cousin. The colors were hot pink and black, and she hired me to make the cake. She wanted something whimsical, and since I am totally against black icing (yuck), I used my beaded cake style and a spiral black and white cake platter to fit the theme.

wholecake

Even the fondant that covered the wires was hot pink!

fondantballs

Using beads is a great way to incorporate a color without having to use dark-colored icings. Here, I use both hot pink and black (with a little silver thrown in for kicks) to make the hanging pendants.

beads

Not only was the cousin surprised by the party itself, she absolutely loved her cake, as it was unlike anything she’d ever seen at the bakery. :)

wirecake

Blast from the Past

While sorting through some old back-up CDs, I found one that had pictures of some of my first books. Here’s a sampling of what I was making about 4-5 years ago:

My friend Kelly’s first job after college was with Lenox, the fine china/dinnerware company. She was a product and pattern designer, and one piece she made was a particular favorite. She asked if I could use the pattern to make a book for her friend’s birthday. So I did!

elisabeth1

The bright blue pages worked well with the muted cool colors on the cover.

elisabeth2

The following book is a journal that I made for my friend Lynsie. She was moving to Tennessee, and I wanted to give her a book where she could record her thoughts/plans/fears/triumphs. The cover paper had white waxy dots and was then dipped in bright blue dye. The spots covered by wax remained white.

lynsie1

I used a blue and green plaid for the paste papers, and bright blue paper for the pages.

lynsie2

I added a chipboard letter underneath the cover paper to give it an embossed look.

lynsie3

As you can see, I used to do ink transfers for the logo, rather than white labels. I’ve since updated that process in an effort to be more efficient time-wise.

lynsie4

If I remember correctly, this is the first suede-covered book I made. My dear friend Mikie wanted a chocolate brown/pink combo, and this was the perfect solution.

I made an extra-long hemp bookmark that could also function as a tie-closure.

mikie1

LOVE this stripey paper! I wish I had more of it! There’s another shot of the ink-transfer logo.

mikie2

Even the pages were pink!

mikie3

mikie4

THIS is my favorite part of bookmaking: seeing the recipient’s happy face when they unwrap their gift! :)

mikie5

This last one is the biggest book I’ve ever made. Each panel was roughly 12 x 12, making the finished piece 36 x 12. It was a tri-fold with a leather strap tie-closure.

paul2

paul1

Words don’t really do this project justice, but I’ll try.

I made this book for a musician friend. He always learned songs by ear. He could learn the music really easily, but always struggled with the lyrics. So I made him this “kit.”

I put together four CDs of songs that he’d been wanting to learn or knew bits and pieces of. The four spindles on the right panel held the CDs. The two left panels had pockets into which I slipped the covers of a notebook. (think Trapper Keeper/binder) I had taken the time to hand-write the song lyrics from the four CDs, and every page of the notebook was filled. Yes, I’m crazy.

That way, my friend always had the songs (to learn by listening) and the lyrics (to actually LEARN). And the whole thing was perfectly packaged in one neat book.

paul3

After I had assembled the book, I used the ink transfer method to add lyrics all over the covers. It turned out really well, and took me a LOT of hours.

I wish I had pics of this finished! (**kicking myself**).

#44: Tarte Tatin Cupcakes with Caramelized Apples

In September, I started a cupcake adventure. If you haven’t read about it yet, you can do so here.

***

One of the most mouth-watering photos in the cookbook is from the “Gourmet Cupcakes” chapter: Tarte Tatin Cupcakes with Caramelized Apples (Lord, have mercy!)

And having a fridge full of fresh apples from Nebraska (thanks, Grandpa!), this proved to be the perfect recipe to tackle next.

The batter was fairly typical, but used brown sugar rather than white, like most of the other recipes do. So, naturally, these smelled extra yummy while they were baking.

baked

Next, I peeled four nice, crisp apples from my grandparents’ orchard…

peeled

and cut each one into 16 slices.

cutapples

Next, I melted some butter in a shallow skillet and squeezed on as many apples as I could so I wouldn’t have to do more than 2 batches of frying!

fry1

YUM! Look at how they bubble. Mmm.

fry2

There’s definitely an art to caramelizing an apple just right. And I’ve only got 2 years of gas-stovetop experience under my belt. Some looked perfect, while others got a little dark. I was extra-careful to arrange the over-cooked ones dark-side-down on the cupcakes.

carmelized

Next, you pile a few apple slices on top of each cupcake.

single

That alone makes a pretty presentation.

group

But if you want to go in for the kill, you can drizzle a little bit of caramel sauce over the top! :) The instructions included a recipe for caramel glaze, but I ran out of time before Andrew and I had to be at Bible study, so I just used the store-bought caramel used for topping ice cream. If you zap it in the microwave for just a few seconds, it has the perfect consistency!

caramel

Whew. I’m definitely going to make these again once I get through the rest of the book. :)

Here’s the final result, packed in my carrier and ready to travel!

packed

A Tasty Butterfly

The last time my mom and sister Allison came to town, we decided it would be fun to do some playing-around with my “Hello, Cupcake!” book. Allison picked the pattern and I set about icing the base coat on the cupcakes.

icing

She chose butterflies! Using the template (not shown), we traced antennae and wings using dark chocolate and yellow Candy Melts.

chocwings

Once the pieces had set, we put them together on top of the cupcakes and used chocolate icing to create their bodies. Here’s my sister, working on her own cupcake.

allison

Here’s how my finished butterfly turned out:

done

LOVE how dragging the dark chocolate through the yellow makes really lifelike veins!

veins

Allison and I were laughing the whole time because the chocolate icing we used for their bodies was a tad loose, and so the last bead always ended up looking like a stinger. Float like a butterfly, sting like a bee, I guess! :)

body

One tip the book suggested was to put M&M candies under the wings to lift them up a bit and make them look like they are fluttering, rather than just flat.

flutter

Here we are, my cupcake and me:

me