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!
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.
Can you believe it? I can’t either: summer has come and gone, and the first week of school has already ended! Where did the time go? The onset of fall not only brings many of us back to school and work, but it also takes the warm weather, daylight, and beautiful flowers with it!
I’ve seen many ideas for hydrangea cupcakes on Pinterest in the last few months and have wanted to make them all summer. Luckily, I found the time, just as the hydrangea bush in my backyard was starting to die. Phew!
For these cupcakes I used the Wilton 2D tip, and filled an icing bag half-and-half with blue and purple. I don’t like using too much food colouring becuase I find that even the pastes can change the texture of the icing (not to mention the copious amounts of chemicals!). I have also found that the icing colour darkens over time anyways (well, usually, but apparently not in this case). With that said, I wish I had added more food colouring this time; the colours look so muted in these pictures. Oh well, lesson learned!
I know my posts have been scarce lately, and now that school is back they will probably continue to be this way, but don’t forget about me! I’ll be back! 🙂
Hi, my name is Megan and I’m an alcohol-themed-cake-aholic.
Okay, so I am not actually addicted to making alcohol bottle-inspired cakes; I have only made 3 so far, and in my defense, all of these cakes have been orders…I promise! But I will admit that I really really REALLY love making them.
My friend asked me to make a Jack Daniel’s Gentleman Jack whiskey cake for her boyfriend’s going away party last week, as he moved away to Vietnam on Friday. She’s going to be joining him in September but it still hasn’t hit me yet, so I’ll have to deal with that when the time comes! (JT, if you ever read this: DON’T LEAVE ME, HOMIE!)
This cake was a dark chocolate cake with chocolate buttercream icing and the labels were hand painted using food colouring. (My apologies if the writing is not straight or proportionate, but I may or may not have worked on these at 2 in the morning while watching the Olympics…I think that was the first and last time that I was actually awake to experience live coverage!)
Can’t wait to see what kind of booze I’ll get to create next time!