Bake - A - Licious: 2011

Wednesday, April 20, 2011

Mr. Smiley

A little sunshine on a cloudy day! Happy Wednesday : )

Wednesday, March 23, 2011

RS Birthday Cake - Temple Night

This was made with a white sour cream almond cake recipe. White buttercream frosting, and white Satin Ice fondant (my second favorite next to homemade). The balls and flowers were also made with the fondant. The bottom layer is 12 inches the top 9 inches. I used the vines mat to get the indented scroll look.

Sunday, February 27, 2011

It's Twilight once again!

The bottom layer is Chocolate cake, chocolate frosting, and chocolate fondant tinted black. THe second layer is white cake, white vanilla buttercream, white fondant. The apple is rice krispies coverin in red fondant, and all other decorations on the cake is fondant.
The first 2 pictures I took, and the third was send to me from the party!

Thursday, February 24, 2011

Yellow Daffodils

This is a white cake with lemon filling and buttercream frosting.

Sunday, February 20, 2011

FREE CAKE DECORATING CLASSES

I'm in need of completing a 10 hour project for Individual Worth. I'm offering 2 hour classes in the month of March. Is there interest for those that could come on Tuesday and Thursday mornings from 10 - 12.
I have a basement for kiddos to play in and my 3 girls to keep an eye on them (two of which need service hours anyway for their own projects).

Mar 1st - Baking at High Altitudes and other helpful hints
Mar 3rd - Buttercream decorating / Piping and such
Mar 8th - Make Homemade Fondant and learn to use it
Mar 10th - Frozen Buttercream transfers, Color flow, & Sugarveil (fun stuff)
Mar 15th - Decorate to your hearts content

Cakes and such...

With every cake I make for someone I try to incorporate a new technique. Lucky for me many of the requests I get do just that. They ask for me to step out of my comfort zone and try something new. This week will be no different. Since I'm self taught, I saw fondant and immediately jumped at the chance to work with that. However the cake I'm making this week will be completely buttercream, flowers and all. I'm excited to make this cake, and as with all my cakes thus far I've got the tips, tricks and you tube videos bookmarked that will help me learn what I need to; to make this cake a success!

Strawberry Lemonade Cupcakes with real strawberry buttercream

These really were better than I had anticipated! They were truly divine : )
http://gimmesomeoven.com/strawberry-lemonade-cupcakes-with-fresh-strawberry-buttercream/

Hello Kitty for Sammie

This is a marble cake with chocolate and vanilla. I tinted the vanilla cake pink. It's frosted in a white chocolate buttercream tinted 2 different shades of pink. The Hello Kitty top is a Frozen buttercream transfer. The flowers and lettering are Satin Ice fondant.
I found this type of buttercream harder to work with. When warm it was very creamy and wanted to almost drip, however chilling it didn't work well either because the chocolate in it would harden and then you couldn't smooth it. There was this small in between where I could get it to work the way I wanted it to. but it took layers and time in and out of the fridge to get it there. I love that I had the opportunity to try this though - I know now things I'll do a little different next time!

Birthday Cake for Allison

This is a chocolate cake, with a buttercream frosting. I used the frosting recipe that crusts so that it can be smoothed out, usually called the VIVA towel method. I used satin ice fondant for the flowers and the bow.

Cake Balls

From left to right: Chocolate cake, chocolate frosting, dipped in melted peanut butter chips; Lemon cake, Lemon frosting, dipped in melted white vanilla chips; German chocolate cake, German chocolate frosting (with coconut and pecans), dipped in melted semi-sweet chips; Strawberry cake, vanilla frosting, dipped in melted white chocolate chips; Carrot cake, cream cheese frosting, dipped in melted milk chocolate chips.
Super yummy and easy to make. Bake and completely cool a cake as directed, crumble in food processor until you have fine crumbs, mix in one tub of frosting, put in the fridge for 3 hours to chill. Pull out and roll into balls, put the sheet of balls into the freezer for about an hour, while they are in the freezer melt your chips (slowly on 50% power 30 seconds then stir, repeat until melted - heat is not chocolates friend), Roll the slightly frozen cake balls in the melted chips and set on wax paper to set.