Here’s a not-so-recent project I did for a little one’s birthday!
The cake was red velvet with cream cheese buttercream (one of my personal faves!), and all decorations were done using fondant. My favourite parts are his little cheeks….and his little nose…and his tiny tie…and his mini socks….and his teeny little shoes…okay, I admit it: I am very indecisive!!
In other news, school is finally wrapping up (FOR GOOD!!!) and I’m looking forward to upcoming baking projects, and some new recipe posts! Stay tuned, mes amis!
This cake was made for a 1 year-old’s pink lemonade themed birthday bash! The cake was an ombre strawberry-lemon cake, iced all over in lemon buttercream using the scalloping technique.The bunting was handmade using paper straws and card stock. Side note: I have an extensive paper straw collection, and I think this is the first time I actually used any 🙂The cake was also accompanied by a matching smash cake for the birthday girl to have some fun with!
Since my posts are few and far between, feel free to check out my Instagram account for the most up to date cake projects!
A while back I had a request for some baseball themed treats for a 1-year-old’s birthday party! I made an assortment of mini cupcakes and two half baseball smash cakes for the little guy to have some fun with! Here’s hoping I hit the theme out of the park… 😉
I don’t want to lead anyone on, so allow me to cut to the chase: I realize it is now March 14th, which means that St. Patrick’s Day is a mere 3 days away. I also realize that this is the perfect opportunity to post some sham-rockin’ green goodies, but the long and short of it is, I just don’t have enough time these days to bake the things that I would like to!
The good news is, I have been negligent (as always) with my posting, so I do have loads of recent projects that you may not have seen yet (unless you have started following me on Instagram), which I will try and publish in the next month or so!
Now that you aren’t expecting leprechaun cupcakes, you’re in luck because I am about to make you green with envy over this charming cake! It really is the pot of gold at the end of the rainbow! (sorry, it was all there, I just had to).
I just celebrated my birthday last month (woohoo!), and I wanted to make something delicious and beautiful that wouldn’t take up a lot of my time. The result: this 4 layer lemon cake with lemon curd filling and vanilla buttercream scalloped around the exterior.
If you wish to create this technique but are not sure how, you can view my (brief) tutorial on one of last year’s posts here.
That’s it! Have a wonderful St. Patrick’s Day weekend!
Disclaimer: Many lemons were harmed in the making of this cake
I’ve definitely had my fair share of minion requests in the past little while. It’s been a while since I’ve been taking orders, but September definitely goes down as my busiest minion month to date. Don’t believe me? Well, the proof is in the pudding…er, cake.
Exhibit A: 3D Minion Cake
This was my very first attempt at a 3 dimensional minion. Something I had been wanting to do for quite some time! Who better to try this out on than my own boyfriend for his birthday? The cake was vegan chocolate with peanut butter icing. My favourite elements are easily the hair and the mini birthday cake. I should also mention that it is rare that I am actually present for the cutting of one of my own cakes. The verdict:? Painful to watch!
Exhibit B: Fondant Cake Topper
This cake topper was made for a 6 inch cake. Everything is made out of fondant, and I couldn’t have done it without my gum paste tool set! All of the shading details were done using petal dust.
Exhibit C: Minion Stuart Cake
Meet Stuart! He was made for a young girl’s birthday party and was a chocolate cake with mango buttercream. I owe his wonderfully round head to the Wilton sports ball pan. Every detail here is edible. To make the silver, I brushed silver pearl dust onto grey fondant.
All of this happened in a span of about 2 and a half weeks! I can happily say that my nightmares about disastrous, collapsing minion cakes have finally ceased to exist, and I have completed a few other exciting projects in the meantime! But more on that later 🙂
Here’s hoping your Thanksgiving weekend was filled with friends, family and good food!
My sister and I were on our own this year, so we had a simplified Thanksgiving dinner. CB tackled the entree, which was a delicious curried coconut turkey stew, and I was in charge of dessert. One of my favourite things about turkey dinners is YAMS! Seriously, it feels like you are eating dessert for dinner, which is exactly why I thought it would be a good idea to combine my two favourite things: cake and yams! Alas, the yam spice cake was born!
This cake is the perfect dessert: egg whites provide a light and delicate texture, and the spices enhance the natural deliciousness of the yam! All in all, it is the perfect combination, and a must-try for the fall!
The acorn shape was carved out of two 6 inch round cakes, and its “hat” was decorated using chopped pecans.
1/2 cup roasted and pureed yam (approx. 1 medium yam)
Preheat the oven to 350 F. Prepare 2 6-inch round cake pans.
In the bowl of an electric mixer, cream the butter, sugar high speed until blended and lightened in colour, about 2 minutes.
In a small bowl, add the
dry ingredients and whisk until fully combined.
Measure the milk and add the yam. Set aside
Add both egg whites to butter mixture and beat on medium just until combined (about 15-20 seconds)
Scrape down the sides of the bowl with a spatula. Add half of the flour mixture and beat on medium speed just until combined (about 15 seconds)
Add the milk mixture and beat on medium speed just until combined (about 15 seconds)
Scrape down the sides of the bowl and add the remainder of the dry ingredients. Beat until fully combined (about 30-60 seconds), scraping down the sides of the bowl as necessary. The batter will be thick.
Divide cake batter evenly between the two pans. Level off the top using a spatula.
Bake for 30-32 minutes, or until cake tester comes out dry and cake springs back when touched. Cool completely before decorating.
Source: Cake for Thought
1 cup unsalted butter, softened
3 1/2 – 4 cups of icing sugar, sifted
1 tsp cinnamon
1/4 tsp pumpkin pie spice (optional)
2 Tbsp milk
Food colouring (optional)
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth
Gradually add the sifted icing sugar, cinnamon and pumpkin pie spice.
The summer has officially come to an end now, and as school has been back in session for about a week, I thought it would be the perfect time to share one of my recent creations. A couple of weeks ago I made a calculator cake for a going away party at an actuarial firm. The worst part about making this cake was digging out my school bag two weeks early to find my calculator 😦
The cake was red velvet with vanilla & raspberry buttercream, and fresh raspberries in between the layers. I would tell you that it was delicious, but I wasn’t at the farewell party so I can only assume!
The white writing was done in royal icing and the black was food colouring markers.For all of you that have gone back to school like myself, don’t worry–Thanksgiving holidays will be here before we know it! 😉
Last month I made this cool beach-themed cake for a young girl’s birthday party! I was super excited to get another chance to revisit some of the techniques I used on the beach wedding cake in May. Check it out:
Once again I was provided with some adorable adirondack chairs to act as toppers on the cake.
The palm trees were hand-painted onto the surfboard using gel food colouring.
The beach towels were made out of fondant, and sat on top of the graham cracker & brown sugar sand.
The water was blue buttercream frosting, complete with whitecaps on the waves!
Finally, I constructed a super cool beach umbrella out of a mixture of fondant and gumpaste, but unfortunately it was too heavy for the chocolate cake and I couldn’t include it on the finished product without a colossal cake-tastrophe. 😦 If I do this again, I will make it entirely out of gumpaste and insert a hollow, plastic dowel into the cake first. Lesson Learned!
Long time no see, blogging world! The past few months have been a bit of a whirlwind. School is now over and I am in Quebec City for 5 weeks to work on my French, but that doesn’t mean I don’t have time to fill you in on my very first wedding cake!
My bonne amie’s brother tied the knot earlier this month, and I had the pleasure of making the cake, cupcakes and cookie favours for the big day! The ceremony took place the the Celebration Pavillion at Queen Elizabeth Park, and the reception was at the Royal Vancouver Yacht Club. Honestly, I don’t think I have ever seen a more beautiful day in Vancouver, and for a city known for its beauty, that is saying a lot! G&K, I don’t know what you had to pay Mother Nature to arrange that one, but she definitely came through!
Ask anyone in my family, and they’ll tell you that I can get a bit….”territorial” in the kitchen when I am baking (among other things). Lucky for them, they were either out of town or at work in the few days leading up to the wedding, so no one had to witness any meltdowns, and I had ample space to take over. See what I mean?
For the wedding favours, each guest received two sand dollar sugar cookies, which tied in with the beachy theme. To make these, I used my kitchen scale to weigh out equal portions of dough, which I rolled into balls, flattened, and dipped in a mixture of granulated and sanding sugar. (note: the petalloids are actually white chocolate, not almonds)
There were three different types of cupcakes: red velvet with vanilla frosting, banana-chocolate with chocolate frosting, and vanilla confetti with vanilla buttercream. Each cupcake was topped with a bride or groom fondant cupcake topper. (Yes, those took me a very long time to make, but the end results were worth every minute!)
The wedding cake was a two-tiered, four-layer banana-chocolate cake with chocolate frosting. For the beach-themed accents I made shells and starfish out of Wilton candy melts, mixed brown sugar and graham cracker crumbs for sand, and made plumeria flowers using fondant and petal dust (I will post a tutorial soon). The adorable adirondack chair toppers were ordered from Etsy.
All in all it was a wonderful day, and I thoroughly enjoyed the process leading up to it. I couldn’t have asked for a better, or more easy going couple to be my (first) wedding cake clients. It was also an honour to be a part of the day as both a guest and a baker :).
G&K, congrats again, and I wish you both a life time of happiness together!
om·bréadjective \ˈäm-ˌbrā\ : having colors or tones that shade into each other —used especially of fabrics in which the color is graduated from light to dark
The ombré trend is popping up everywhere; from hair colour to clothing to cupcakes and cakes, it’s really hard to miss these days. Once again, the idea for this cake was inspired by the many pictures lurking around pinterest. It looked easy enough to execute, so I made a blue ombré rosette cake for my Mom’s birthday. After baking a carrot cake and making a batch of vanilla buttercream, this was all I used:
Note: any rosette tip will work, depending on how big you want them to be. The majority of the cakes circulating the web right now look like they have been done with a 1M tip, but I wanted to contribute something a bit different, which is also why I went with teal).
After spreading a thin layer of icing on the stacked cakes, I started piping rosettes around the bottom in white. Then I returned all of the icing to the mixer bowl (yes, seriously), and mixed in some teal. I repeated this process until I had covered the entire cake, each row getting progressively darker than the last. Now I know what you are thinking: it sounds really stupid to use the same icing bag every time and keep returning the icing to the mixer, etc. The truth is, it likely isn’t the best way to do this, but I just didn’t feel like wasting a bunch of icing bags and cleaning up 5 extra bowls after :).
So that’s pretty much it! There’s another quick and easy fondant-free cake to add to your repertoire!