Tag Archive for Designer Cakes

Hungry Man Cupcakes

After coveting a friend’s copy for months, another pal gave me my very own copy of the book Hello, Cupcake as a wedding gift. For the past several weeks, I’ve been leafing through the pages, wanting to create something and being a little too intimidated to start. That all ended with this post by my fellow artist friend, Mandy.

We have been encouraging each other in our artistic pursuits, some of which are no more monumental than just TRYING something new for the sake of trying something new. To get over the fear. To silence the inner-critic with our boldness. To attempt something we’ve never done before. I certainly couldn’t encourage Mandy to get started without also doing something I’d been putting off myself. Accountability tends to keep us from being hypocrites. :)

So…I chose a design. I bought the supplies. I cleared my schedule. And my baking muse must have been smiling down on me. I baked the most uniform batch of cupcakes I’ve ever made. Ever.

*perfectbatch

That alone was worth practicing!

But here’s what I did to those perfect cupcakes using icing and candy:

*tvdinner1

YUP! A TV dinner-inspired batch of cupcakes!

*tvdinner2

The chicken drumsticks, complete with white chocolate ‘bones’:

*drumstick

Peas and carrots:

*peasncarrots

Mashed potatoes with butter and gravy:

*potatoes

And of course, no TV dinner would be complete without the infamous chocolate pudding dessert!

*pudding

I learned a lot during this experiment. Namely, that experimenting itself is fun! Even if my cupcakes had turned out to be ‘disasters’, they would still taste good and I’m sure I could’ve found someone to eat them. I learned I have a lot to learn about working with melted chocolate. That it’s okay if your first attempt doesn’t look just like the book, because it probably took the artist several dozen tries before perfecting their technique.

All in all, a fun way to fight fear!

Bon Appetit!

A Camouflage Wedding: Part 2

Last Tuesday, I posted photos of the wedding guest book I made for my friends Mégan and Angel. Today is my chance to show you the cake I created for them.

Alba-3QtrViewB

For their reception, Mégan and Angel ordered cupcakes from Cuppies and Joe for their guests, but they still wanted to include the tradition of saving their wedding cake for their one year anniversary. That’s where I came in. : )

Being from South Carolina, Mégan is a true Southern gal and wanted their keepsake cake to be Red Velvet with Cream cheese icing (which totally matched one of their wedding colors—ivory). Here are the results:

Alba-3QtrView

Alba-SideView

I had seen a knife-dragging technique in a Rachael Ray Everyday magazine, so I gave it a whirl here.

Alba-Knifedrag

It turned out pretty neat, but the softness of the cream cheese icing gave me some fits at first. I’d like to try that technique again in buttercream.

I LOVE LOVE LOVE using rosettes.

Alba-Rosette

They are so pretty and simple to do. I also used my star tip to pull out some icing to make ‘points’ all away around the top and bottom borders.

Alba-TopView

Mégan and Angel were pleased with the results. They didn’t cut into this cake at their reception, so I’ll be interested to hear how it tastes in a year when they take their first bite.

Congratulations, Mr. & Mrs. Alba! Thanks for letting me be a part of your special day!

How to Create an Xbox Cake

I was asked to make an Xbox controller Groom’s cake for my friend Mikie’s wedding reception. Here are the steps it took to make this cake a success.

STEP ONE:

I baked two rectangular layers of milk chocolate cake, placed buttercream filling between the layers, and used a stencil I created on my computer to cut the cake into the correct shape.xbox-step-1

STEP TWO:
I frosted the entire cake in white buttercream and allowed the icing to crust (appoximately 20 minutes).
xbox-step-2

STEP THREE:
Once the icing had crusted, I used regular Viva paper towels to smooth the icing. This step helps the surface of the cake to more closely resemble plastic–a definite must when you are creating an Xbox controller! ((Note: I realize I could use fondant to give it a ‘plastic’ look…I just don’t think fondant tastes as good as buttercream, plus it’s more difficult to cut when you are ready to serve the cake.))

Next, I piped gray-tinted buttercream on the edge of the cake to match the controller.
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STEP FOUR:
Using a #12 tip, I created the buttons and triggers on the top edge of the cake to match the controller.
xbox-step-3

STEP FIVE:
I used a second printout of my stencil to make all the buttons and joysticks the correct size. All buttons were created out of fondant that I tinted to match the buttons on the actual controller. All pieces were cut and shaped and left to dry overnight.
xbox-step-5

STEP SIX:
Using the actual controller as a model, I placed the fondant buttons in the correct positions on the cake. I then piped the details on the buttons using thin consistency buttercream.
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STEP SEVEN:
Using the actual controller as a model, I placed the 3-D fondant joysticks in the correct positions on the cake.
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DONE!
The finished product…an Xbox Groom’s cake, iced and ready for my friend Mikie’s wedding reception.

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The finished product as compared to its inspiration.

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As much as I dislike its taste, fondant does hold a shape pretty well. Thus, all the buttons and joysticks were completely 3-D and made out of tinted fondant.

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Pretty Princess: A How-To

I love making cakes for kids’ parties and my fiancé Andrew’s nieces and nephews especially love my creations. Niece Lily recently turned 4, and she requested that I make a pink princess cake for her party.

Here are the step-by-step directions for making a princess cake. I realize you may read some of the steps and think, “Well, duh. Thanks for insulting my intelligence”, but I always try to give VERY SIMPLE directions for those who may be totally in the dark in terms of making cakes. That also explains the length of this post!

STEP ONE
Choose a oven-safe metal or glass bowl to use as your cake ‘pan’ (bowls make the perfect “ball gown” shape). Prepare the bowl by coating it with a thin layer of shortening and then dusting it with flour. Or, use Wilton’s special stuff called “Cake Release”, which is what I use to cut down on prep time and hassle. Place your bowl on a cookie sheet.

STEP TWO
Mix up your cake batter! Yummy!

STEP THREE
Pour batter into prepared bowl and place into the oven, making sure that it is nearly centered in your oven. This helps ensure even baking.

For baking time, begin with the recipe directions, adding time as needed until a toothpick (or in this case, I used a long kabob skewer) inserted into the center of the cake comes out clean. I found that my cake required nearly double the time the recipe called for, but you want to keep your eye on it so it doesn’t burn!

STEP FOUR
While your cake is in the oven, wash your mixer and whip up a batch of buttercream icing. Because I would be piping details, I started with a batch of “medium” consistency icing, divided out what I would need to tint, and then used the remainder to make “thin” consistency icing for covering the cake.

STEP FIVE
Add color to your divided icings. Wilton brand pigments are great because the colors are very accurate and easy to blend.

Use a toothpick to extract pigment out of the tub (ALWAYS use a NEW toothpick or you will contaminate your pigment tubs!) Start with a small amount and drag the toothpick through your icing.

Mix in the color using a spatula, adding more pigment (with a NEW toothpick), if necessary. Ta da! Pink icing!

STEP SIX
Once the cake has been removed from the oven, let it cool slightly. It will likely have a bump or a crown from where the batter expanded while it cooked.

This will need to be shaved off so the cake will sit evenly. You may need to remove the cake from the pan to be able to trim it. Gently dump the cake out by placing a plate over the opening of the bowl and turning over. After you have shaved off the bump, set the cake on a cooling rack and let cool completely.

STEP SEVEN
Once cake has cooled, center it on a prepared cake board.

Now you are ready to decorate!

STEP EIGHT
I like to sketch out how I want my cake to look. That helps me know which piping tips I will need, as well as which color icing to use.

STEP NINE
Coat your cake with the ‘base coat’ layer of icing and prepare your piping bags with the correct tips and icing colors you will need.

STEP TEN
Begin bringing your sketch to life by piping the correct colors in the correct places.

STEP ELEVEN
Wilton makes a “teen doll pick” for cakes, but you can also use a regular Barbie with its legs removed. Whatever you choose, insert the doll into the cake.

(Hey, this is a family-friendly site, after all!)

STEP TWELVE
Pipe the “bodice” of the doll’s dress.

STEP THIRTEEN
Finish off the dress by piping a “hem” around the bottom of the cake. This give everything a nice, finished look.

STEP FOURTEEN
Now your cake is complete and you are ready to show it off!

Time to celebrate!

Note: As I carried the cake into the party, nephew Will asked, “Is that Lily’s princess cake?” When I said that it was, he responded (with a sly twinkle in his eye), “I’m gonna eat her head off!” What a boy thing to say, huh? :) So…we let him have a bite to prove that Princess’s head was plastic, not cake.

So, there you have it. The steps to turn a plain ol’ mixing bowl into a whimsical Princess cake! (This same technique can be used for other occasions requiring a dome shaped cake…an “Over the Hill” party, for instance.) Enjoy!

Happy Birthday to Me!

Last summer, I turned 25 on the 25th of July. My “Golden Birthday”. To celebrate, I invited dozens of friends to a “Quarter-Life Crisis” party that would last the entire weekend. Naturally, no party would be complete without a CAKE!

Since it was for my own party, I used this opportunity to try my hand at making a two-tiered cake! I had never done one before, but my mom gave me plenty of tips and tricks to get started. I had also never experimented with fondant, so I did a little research and gave it a whirl.

I created a two-tier “funfetti” cake with classic white buttercream icing. I created green, orange, and pink fondant polka dots and a pink fondant bow.

Here I am piping the bottom border on the cake.

Here is the final product:

And here we are, celebrating!

(Until I saw this picture, I had no idea I blew air out the side of my mouth like that…weird!) :)

Oh, Boy!

My sweet friend Cindy Beall asked me to make a baby shower cake for her sweet friend Kyndal who was (and still is!) expecting her first child. I was told the colors of the baby’s soon-to-be bedroom, and I decided to make a two-tier chocolate cake with classic white buttercream and orange and blue decorations.

I offset the two tiers to give the cake a little flair and stuck to a stripes and polka dots theme. The final result:

I outlined each circle and filled in the shape with stars. I then piped a row of beads around the bottoms and tops of each tier.

I used a star tip to jazz up the writing. Yay! It’s a Boy!

I used the same star tip to pipe vertical stripes in blue, and then added orange stripes using a classic straight tip.

Okay, Baby Boy Braly. Your mommy got her cake and a fun shower. It’s time for you to make your big appearance!!! ;)

In Search of Cake Eaters (Part 3)

During the month of June, I volunteered to make fancy cakes for the price of ingredients. While most people would be willing to eat a delicious, FREE cake, no one took me up on my offer more enthusiastically than Marcy. In fact, the subject line on her email read: “CAKE—IMPORTANT!!!” My favorite snippet from her email request read:

saw that you are looking for people to make cakes for…..and let me tell you something…..CAKE IS MY FAVORITE FOOD. seriously.

Naturally, it was impossible for me to say no to making this gal a cake. About six back-and-forth emails later, we had narrowed down her flavor choices to one (she’s not joking when she says cake’s her favorite food!). For her birthday, she decided that she would like a wedding-esque cake. I was happy to oblige.

I’d seen people incorporating wire and beads into their cake creations, and since I was going for a very unique, elegant look for Marcy’s cake, I decided to give it a whirl. I did my research and learned how to correctly use wire and prevent food-safety problems.

I called my friend Jacee to help with the beading, since she has both the skills and the tools. She did a great job and Marcy’s cake turned out AMAZING. It’s one of the best cakes I’ve ever made (if I do say so myself). And it was fun to make, too!

The two-tier cake was a flawless white cake with classic white buttercream icing. To imitate a ‘wedding look’, I decorated the surface of the cake as well as the borders with dots.

While I cut and bent the wires, Jacee created the pendants out of fishing line and different combinations of black and hot pink beads with silver accents.

The wires were threaded through a fondant ball and into a small bit of fondant which was anchored in the base of a floral pick. The floral pick was then inserted into the cake (that’s how I kept the wires from actually touching the cake itself). Fondant spheres then surrounded the floral pick for both aesthetics and structural support.

Marcy was really pleased with the cake. Perhaps, even shocked. She didn’t know exactly what she’d be getting, and I think the final result really surprised her. She was also really excited that there were plenty of leftovers. ;)

In Search of Cake Eaters (Part Two)

Roger found me through my future MIL, Robin’s, blog. His youngest son was having a Kung Fu Panda party and they were in need of a cake. I jumped at the opportunity (I haven’t done many cakes for kids), and started scheming.

I wanted it to be quite different from the cakes you see in a store’s bakery case. Otherwise, what’s the point in having a custom-made cake?!

While I began sketching out design ideas, Roger and his wife Shelly set out to find the perfect Kung Fu Panda cake topper/action figure. Surprisingly, THAT was the most difficult part of the whole process! In the end, Shelly triumphed and found the most perfect Panda!

I wanted to experiment with Candy Melts, as I had read they are quite versatile (and taste good, too!). I got the idea to make ‘bamboo’ out of pretzel rods and Candy Melts and then add fondant leaves. Whenever I make a cake, I do everything I can to make sure that it’s nearly 100% edible.

The near-final result:

I used the candy-covered pretzels to make different lengths of “bamboo”, piped some jungle grass around the bottom perimeter and added fondant leaves here and there.

Their son loved his cake (I have seen him once since his birthday, and he greeted me with, “Hey, you made my birthday cake!!”) and Shelly snapped the following three photos (Thanks, Shelly!)

Doesn’t the Kung Fu Panda figurine just make the cake?!

Shelly and Roger, thanks again for the opportunity! Your son’s cake is one of the most fun cakes I have made this year! :)

In Search of Cake Eaters (Part One)

Back in June, I was wanting to do some ‘cake experiments’ and try some new techniques. The hard part? What do you do with a bunch of cakes after they are finished? I decided I would need to have a reason to make them before I even started. So, I posted on my blog that I was in need of some cake eaters.

I explained that I was by no means a “pro”, but that I was wanting to get better, and that I needed some reasons to practice. I offered to donate my time if the recipient would pay for the cost of the ingredients. Boy, did the requests POUR in!

For the next several posts, I will showcase some of the cakes that came from that exercise. Enjoy!

First, Donna requested a cake for her wedding anniversary (8 years, if I remember correctly). The cake was going to be a surprise for her husband. When I asked if she had any specific requests in terms of the design, I got a one word response: “Chocolate!”. Coming right up!

I hadn’t had many chances to work with my oval pans, so I started there and made a two-layer devil’s food cake. For icing, I took the opportunity to practice piping vertical lines, rope borders, and rosettes.

Rosettes are one of my favorite techniques to use. The piping motion is fairly simple, but the final result is so elegant!

I was pretty pleased with how the cake turned out, and Donna and her husband were, too!

Clownin’ Around

In my first cake decorating class, we learned how to do ‘figure piping’. This is a technique you can use to make all sorts of 3-D things out of frosting: animals, fruits, flowers, and (shown below): clowns!

For our second class cake, we were shown how to build up icing to make figures. We all purchased plastic clown toppers and then used icing to make their bodies. While it wasn’t something I normally would’ve thought to do, the cake did turn out pretty cute.

I made a 6″ two layer chocolate cake with chocolate buttercream icing. Because the cake was a smaller size than usual, it seemed “cuter” than it might have if the clowns had been on a big cake.

As was the case with many of my cakes, I gave this one away to friends. (I can only eat so much cake myself!) :)