There’s nothing I love more than a baking project with a theme! There’s something about duplicating something from print that can be so satisfying if it turns out right!
A while back, I was asked to make some elephant-themed cupcakes for a lovely little lady’s first birthday. Luckily for me, I was provided with some of the party decor for inspiration, and the rest fell into place from there!
For the elephants, I obviously didn’t have the specific cutter I needed, so I cut them out by hand using the small rotary cutter from my gumpaste tool set.I happened to find these floral liners in the exact colours that I needed…it was a pretty exciting day at Michael’s to say the least!
Stay tuned for more themed cakes and cupcakes in the next few weeks!
Have a wonderful weekend!
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 🙂
Unless you’ve been living under a rock for the past little while, there’s a very good chance you have heard of minions, whether or not you have seen the Despicable Me movies. If you don’t know them by name, then you at least recognize the yellow, bug-eyed critters in overalls who are all over TV and social media these days.
This was my second attempt at making minion cupcakes so I made them a bit different than the last time around. You can visit my original post here.
These cupcakes were made for a little boy’s birthday. They were gluten-free and vegan. I used Bob’s Red Mill flour blend and xanthan gum, which created the perfect texture (not “gummy“), but I found that the taste of the garbanzo flour was a bit overpowering. In the future I will likely try and make my own blend.
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!
om·bré adjective \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!
Last night I made a cake for my Dad’s birthday. He’s what you would call a “no-fuss” kind of guy; in other words his birthday cake request is usually nothing more than “vanilla with chocolate icing.” If he had it his way, it would have been a Betty Crocker cake mix with pre-made icing, but that would have been way too easy. However, I decided not to do anything too elaborate with the cake this year since my sister and I have promised to cook and bake our Dad some of his favourite Austrian treats this weekend, so I didn’t feel the need to go overboard…perhaps Father’s Day will be a different story? 🙂
I’ve been seeing a lot of scalloped cakes on Pinterest lately, so I figured this would be the perfect time to try out what seemed like a really easy but attractive technique. I am happy to report that it not only looks good, but is indeed super easy to execute (and has nothing to do with sea creatures or cheesy potatoes ;)). All you will need is:
Once you have a thin base layer of icing on the cake there are only 2 repetitive steps involved in the scalloping technique:
What you choose to do with the top of the cake is completely up to you…I chose to scallop the design in towards the center, and finished it off with a dot.
Hello friends! I am super excited to share my latest custom cake order with you! Behold, my very first venture into the world of high fashion!
I had a lot of fun constructing all of the details on this Louis Vuitton purse. It took a while to make the fondant embellishments and to hand paint the symbols with shimmer dust, but the finished product was well worth the effort.
Did I mention how time consuming that zipper was? Perhaps some facts are better left as secrets!
To make your very own Louis Vuitton replica make sure you have:
– brown, ivory and yellow fondant (plus red if you choose to make the roses)
– gold shimmer dust and a brush for gold details
– quilting tool for fine stitching details
I recommend making the fondant pieces ahead of time so they can dry out a bit. Then you can simply “glue” them onto the cake using water.
I still cannot believe that it is already December! I couldn’t be more excited for the amount of baking that is going to occur in the next month! Stay tuned 🙂