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I went to market hall again today, just to buy a birch whisk for use tonight in sauna, and some lime for juice. I walked past this bakery-shop and took this. This shop is again one of my faves in market hall, and I just love that painting in their wall.
Side of this birthday cake depicts Chinese symbols of longevity - cranes, pine trees atop mossy rocks and plum blossoms.
Silver themed wedding cake created by Artisan Cake Baker, Emma Holliday of Emma's delights and Crikey Bites in Seattle, WA
Vegan tiramisu-style cake recipe here
100% vegetarian
recipe in English and Spanish
Receta de tarta vegana estilo tiramisú
100% vegetariana
receta en castellano e inglés
This was a vanilla cake with vanilla buttercream and strawberry jam filling covered in fondant. Decorated with sugarpaste fairies and butterflies and hand painted daisies.
This was for a friends daughter who requested two fairies, one pink and one yellow!
This was a three tiered cake. The bottom layer was lemon, the middle was vanilla with strawberry jam and the top was chocolate mud with ganache. The cookie on top was vanilla. I hand painted the roses and details. This was my first painted cake and I'm really pleased with how it came out. It was for my husbands step-sister as our birthday present to her. She was really pleased with it and didn't want to cut it, so went home from her party with roughly 70 portions of cake!
My brother and his family are visiting us for a week, from San Francisco. His daughter Reyna doesn't turn 1 until May, but I wanted to make her a pretty cake to celebrate her first visit to Australia.
I made a topper for them to take home that they can keep, or put on her cake when she turns 1.
Made this for a co worker's birthday. It's a chocolate sponge cake, filled with strawberry jam and some vanilla cream on top. He asked me to bring one of my famous cakes *lol* How could I have said no?!
More cake shots to come as we had three birthdays last week and I was busy baking cakes ;-)
(-: Please no huge glittering group awards and invitations :-)
All my pictures are copyright protected. Please do not use without my written permission!
2-layered chocolate cake with a raspberry mousse filling. The top is frosted with ivory colored buttercream and the side is frosted with red colored buttercream. The infinity symbol is made out of marshmallow fondant.
cake from cold stone that mark brought.
x-mas potluck
instead of going out and getting trashed, a few of us decided to get together and have a little house party.
tom yum goong, pad thai, some indian curry, assoroted cheese, chips, an ice cream cake, and lots and lots of wine....
@Kyle's in Migeum
Bundang, RoKorea
Nikon FE2 / Nikkor 50m F1.2 / Fuji Provia 400x
A tiered chocolate cake for a little girl turning 4. I really enjoyed doing this cake, as you may tell. My favourite bit is the trail of ladybirds.
I think this the first 95th Birthday cake I've ever made! - not the best photos but I wanted to get one on here so that the recipients grand-daughter can see the cake tonight before her grand-mother sees it!
8inch lemon sponge decorated with hand modelled tea party crockery and cakes! - look at the board edge ribbon! - I love it! - I do have some close up photos of the cake and its details - I'll post them later - Im busy cleaning up after builders at the mo!
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
Here's the cake I worked on today. It's for a luau themed birthday party. The invitation had a pink flamingo with a green ribbon on it's head, so I wanted to include that on the cake.
It's a 4" strawberry cake and an 8" chocolate cake with vanilla buttercream frosting. The decorations are fondant and gumpaste.
Can't wait to see what the client thinks when they pick it up this afternoon!
Thanks for looking! And a big thanks to all the luau and tropical cakes here and on Cake Central for inspiration!