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Chocolate birthday cake with camp fire topping. Twigs from wafers and flames from boiled sweets melted in the oven. There's a few marshmallows toasting in the top, but they don't show in the photo.
Inspired by www.notjustahousewife.net/category/cakes
Red velvet cake with vanilla buttercream and tart strawberry frosting, topped with whipped cream and a strawberry, made specially for Valentine's Day. I think the strawberry frosting is made with Greek yogurt. At Town Line Diner in Rocky Hill, CT.
Baby Bib! So cute for a baby shower! Please call us for pricing details. Starts at $3.00 per serving with a minimum of 20 servings.
A picture of firsts: One of the first shots taken with my new Fujifilm x100s edited on my new Macbook Pro with the new Lightroom 5 Beta
I was asked to do an 80th birthday cake for a friend's mom who just had a brain tumor removed. She's been given 1-2 years to live with treatment.
The family just told me to do whatever I wanted, as the birthday girl doesn't have any major likes or hobbies. Thus, I blew the dust off of some of my cake decorating books, and chose this design from Colette Peters' "Cakes to Dream On".
I gotta tell you, I'm usually a pretty fast decorator, but this thing really knocked me off of my high horse. This was SO labor intensive!
I think the end result was worth it, though. I wanted it to be really special for my friend's mom, and I *think* I did an O.K. job of it! :) I just wish I'd done a better job with marbling the fondant. ARRGH!
Lemon chiffon cake filled and frosted with Swiss Meringue Buttercream.
Centerpiece, all made from gumpaste includes a fireman's helmet, axe, hose and a fire hydrant candle holder. Used a leaf tip to pipe out the flames.
This is a close up of the cute Tinkerbell cake I did for a little girl's 4th birthday (see other photo for full picture). It was sooooooo cute that I nearly cried when I handed it over! Her mum wanted pink and cute, and I think it met that request!
A tradition from "Pops" Smith. Each grandchild gets a cake on the actual day of their birth. I ate proudly in April's honour.
The cake I made for my husband's birthday. Carrot cake with white chocolate cream cheese topping. Recipe from Rose Levy Beranbaum's "Rose's Heavenly Cakes" .
Homemade of course.
For Strobist readers: lit by an SB-24 at 1/4 power bounced off the ceiling and a 580ex set to 1/16 power and using a coroplast grid. Both triggered using cheap ebay triggers.
Yellow cake buns with sesame seeds, buttercream ketchup and mustard, chocolate cookie burger and starburst candy "cheese." The buns were baked in jumbo muffin tins and then the bottoms trimmed off to correct the proportions. I sprayed the tops with a little water (very fine mist!) to make the sesame seeds stick. The cookies were store bought chocolate (Meijer brand). I warmed the Starburst up in the microwave for about 15 seconds on 50% power so they would be soft for rolling. The flavors shown are pina colada and mango (I think).
Novelty cake for Manchester Cake International.
No supports in this category, very tough!
Gold medal and 1st overall, pretty chuffed!!
9" square chocolate cake.
An 8" Vanilla cake ordered as a surprise for her daughter (who's one of my customers!) - the brief was to include her 3 favourite toys from the 80's - her Care Bear, My Little Pony and Red from Fraggle Rock! x
I baked this triple layer Tea Time Coconut Cake with great difficulty from Martha Stewart Living's latest cake issue.
I made the cake batter three times. The first time, I failed to follow the instructions because the recipe is so poorly laid out (having several steps contained in each numbered step makes it difficult to find your place). The second time, one of my cakes was squished due to a problem with the pan. I made the frosting twice because I misread the four pounds of butter as four sticks (because, after all, can you imagine a frosting made with eight sticks of butter?). The ten (10!) egg whites and sugar have to be beaten over simmering water until the temperature reaches 160, probably to cook the eggs to safety. Next, butter is beaten in. Finally, coco lopez and coconut extract are mixed in. The icing is fluffy. Tip: if you make this cake, wait to make the frosting until you're ready to ice the cake; otherwise, you're asking for trouble. The stuff solidifies like butter and never achieves the right merringue consistency again.
Each sponge cake layer is covered with a syrup of cream of coconut (Coco Lopez), sugar, and water; then it's spread with a cup of buttercream; then it's sprinkled with sweetened coconut. Once the layers are assembled, it's crumb coated, refrigerated, frosted, refrigerated, then piped.
Last night at the party, everyone declared this cake a winner. Some shook my hand and thanked me. Most people were truly awed by the cake, which was far too rich to finish. A thin triple-layer slice would have to be shared by at least two. "Never mind the frosting," one partygoer said. "The cake was delicious!"
Some thought I should go into the cake baking business. Sheesh. I'd kill myself before I did that.