Quatrefoil Wedding Cake

There are not a lot of really new cakes out there these days.   Occasionally I find cake goodies and I want to purchase them all!  This was the case when I found sugarartstudion.com.  Their pictures of gumpaste flowers make me want to make a flower half as pretty!  They are unbelievable!  Gumpaste spider chrysanthemums, really?... I mean really?!?  Just let those flowers inspire you and you will soon spend way too much money, unless of course you book the cake first and then buy the tools.  That's what we should do....

This little cake was made with the Ali quatrefoil cutter to make impressions on the bottom tier.  I really wish I could find a way to use these on buttercream cakes.  We were asked to make a simple display cake for one of our favorite venues, The Grandview on Lookout Mountain, Georgia.  They have a great cake room when you first come in the door of this beautiful old house.  The display cake is going to be there for all the brides that tour the facility as well as being there for a hopefully unneeded cake emergency.  That's one of the reasons I made the cake all white.  It should fit into anyone's decor, should any baker not arrive with the bride's cake.  

We used some garden roses from Cal-Java and the rest of the flowers came from wholesalesugarflowers.com.  I hope you like it and that we inspire you to give your favorite venue an emergency cake. 

Golden Globes Red Carpet Birthday Cake

 

 I really love award season! The dresses, the hair, the jewels and oh, the awards. It all starts tonight with the Golden Globe awards! I got a last minute birthday cake request from a favorite long time customer. I was so happy she wanted a cake to match her Golden Globes party theme! I was asked to include the "Happy Birthday..." Inscription and use a red and gold color scheme. The cake was supposed to be a simple 9" round, but when I realized it was Mary Margaret's 16th birthday, I had to do more.

I choose an oval cake so that I had a flat front for the carpet to be draped. I made the stars out of a golden/spice mustard color and just painted the front with a gold glaze to make them sticky. I then sprinkled lots of edible gold disco dust. You could also do this by wetting the stars with a little bit of water so they are tacky.

The film was all Fondarific. I made a big round middle and made a ribbon of black with some side detail by using a ticking wheel . I cut a few squares out of ivory and drew some squiggles to add a little details. The Fondarific helped because of the added work time,I was able to manipulate the "film" so that it didn't crack and break.

For the spotlights, we just used black modeling chocolate and used a large diameter dowel to hollow out a space to drop the light inside. We let this firm up a little and cut a hunk off the bottom so they sit at an angle. We added a few strips and various poked holes for a little detail. I thought it was a cute, small way of adding some fun into this red carpet ready cake!

Items I used to create this cake: 
American Gold Disco Dust
Ateco 6-Piece Graduated Star Cookie Cutter Set
Fondarific Buttercream Fondant Black
Fondarific Buttercream Red Fondant
Edible Image Paper
FMM Sugarcraft Ribbon Cutter & Stitcher
Mini Party Lites

FULL DISCLOSURE:  As a member of the Amazon Affiliate program, I receive a small commission if you buy a product from the links on my blog.  I actually own the products I recommend and all thoughts and opinions are my own.

Make Your Own Top Pot Doughnuts

As a baker, I enjoy cooking, but I'll admit that baking just cakes can become tiring at times.  But that doesn't mean that I don't want to experiment with other kinds of sweet treats.  For Christmas I received the most awesome doughnut book - it was Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker.  I can't tell you how much I have enjoyed this book.  It's not just a recipe book; you get stories about how Top Pot got its start, and you get loads of information on what ingredients they use and why.  It's amazing how different doughnuts are than cake.

To date, I have made the three basic doughnuts; yeast, sour cream, and cake.  The sour cream ones have been my favorite, but tonight as I was making a batch of cake doughnuts I thought this might be something that you guys might be interested in too. I'm going to provide the recipe here, but it you like doughniuts you should really get this book!

Basic Spice Cake Doughnuts
Taken from "Top Pot Hand-Forged Doughnuts" (Chronicle Books)


INGREDIENTS
2 3/4 cups cake flour,  plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2/3 cup sugar
2 TBS shortening
1 large egg, plus 1 large egg yolk
2/3 cup whole milk
Canola oil for frying

Powdered Sugar or cinnamon sugar, as a coating (optional, but not really ;-) )

DIRECTIONS
1. Sift the flour, baking powder, salt, and nutmeg into a large bowl. Set aside for later use.

2. In a stand mixer with a paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Then add the egg and egg yolk, and mix for 1 more minute on medium speed, scraping the sides of the bowl as necessary, until mixture is thickened and light in color.

3. Add the dry ingredients to the wet ingredients in three separate batches, alternating with the milk, mixing until just combined on low speed each time. The dough will be very sticky. Transfer dough to a clean bowl and refrigerate, covered directly with plastic wrap, for 1 hour (or up to 24 hours).  I found that my dough was REALLY loose, so I added about a 1/4 cup of flour to the dough.  It worked much better!

4. Heat your deep fryer (or large pot of oil) to 370 degrees. Gently roll out the chilled dough on a floured surface until roughly 1/2 inch thick, using more flour as necessary. Using a doughnut cutter, cut as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra doughnuts.

5. Remove any excess flour off the doughnuts before adding them to the oil, taking care not to crowd them. Once the doughnuts float, fry for about 1 minute per side. Drain on paper towels, and roll in powdered sugar, or cinnamon sugar while still hot.

Enjoy making your doughnuts!!

FULL DISCLOSURE:  As a member of the Amazon Affiliate program, I receive a small commission if you buy a product from the links on my blog.  I actually own the products I recommend and all thoughts and opinions are my own.

Domed Wedding Cake with Lace Doilies

Sometimes we are lucky enough to have a bride that really has a vision. They know they want a cake to blend into all the reception decor as well as the venue. For this particular event the venue was the Tivoli Theater in Chattanooga, TN. There are dark red curtains, gold and silver fixtures and lots of pretty marble. The bride chose darker shades of orange and purple to accent her Fall wedding.

It is really a challenge to add a lot of color to a bridal cake while ensuring it doesn't look like a fancy birthday cake. A baker can add tons of tonal details and the cake rarely looks busy, but color really changes things.  The "easy" part of this cake was the bottom stencil and the drop strings. For the bottom tier we used the "princess lace" stencil from Designer Stencils. This is the largest design in the set.

My tip here is that we air brushed the gold while the stencil was still on and in place. We also cheated a little and used a little swag marker for all the drop strings. It keeps things so consistent and easy. The cake is all buttercream with a little fondant for accents.

There is a cake all over Pinterest that shows a beautiful cake with a domed top tier and the same lace doily design. When the bride presented me the picture, I thought "holy moly that is a lot of intricate piping!" and therefore a bunch of money. She was on a budget and I wanted to help. I got so lucky and found the the lace was all done with a SugarVeil mat and SugarVeil.

I found the same mat on Etsy for a lot less money that Sugar Veil was charging. It worked great! After I removed the lace, I dry brushed it with gold luster dust and immediately applied it to the dome. It really did cut down the work while still looking like we had done a lot of hand work. I was really happy with the final product and the Bride loved it too!

Peony Curl Wedding

This past weekend I delivered this beautiful wedding cake to the The Mill in Chattanooga.  I have made a cake similar to this one a long time ago, but the bride brought in a photo of a cake she likes.  The petals on the tiers were curlier and a little less sparse than the one I did previously.  I knew that making the cake wouldn't be a problem. what I was really interested in was making those beautiful sugar peonies.


I have confessed on numerous occasions that I normally buy my sugar flowers.  But the peonies the bride wanted were extra full and  pretty and she also wanted a blingy rhinestone center.  Well, I could find anything like that online, so I set out to make my own.

I used gumpaste with a little fondant mixed in so I could get a little extra work time and so I could get those petals really REALLY thin.  They took longer to make than I expected, but I think that the extra time was worth it, don't you?

Well, it's almost Christmas time, are there any cake goodies you hope that Santa brings you this year?  If so, let me know what it is in the comments!

Mini Gingerbread House Cutter Review

So I recently saw this cookie cutter online and I just had to order it immediately.  I could hardly wait for it to arrive so I could get to baking. It was just so darned cute!!

Well, the cutter came in and I got to baking. The picture to your left was my final results.  The final houses were very cute and got LOTS of attention to the parties I took them to.

If you're looking to make your own mini gingerbread houses, I do have some tips on what worked well for me.

First of all, these little suckers take a lot of time, so don't offer to make (or sell) a lot of these without making sure you have enough time.  If I were pressed into selling these, I think they would be at least $8 per house.

I used the gingerbread recipe printed on the cutter package, and I found that it worked best if you rolled the dough nice and thin.  The recipe they provide held up well, didn't spread too much, an was pretty tasty.  Once the cookies come out of the oven make sure to run knife across all the pieces while they're still hot.  It will save you some grief in the next step.

Once the cookies were baked and cooled, we found that the pieces still weren't exactly the same size and it made the houses go together a little wonky.  What we finally did was hold the 2 opposing pieces (front and back, right wall and left wall, left roof and right roof) together and then used a microplane grater to file down the 2 pieces just to make sure they were the same size.  And for the 2 wall pieces (left and right) we actually found that they were too long for the house to go together just the way we wanted.  So we filed about 3/4 of an inch off of the walls.  That allowed all the pieces to fit together and it allowed the roof to have the overhang that we liked better.

Photo of cutter from Good Cook

We used royal icing to put the houses together and we found that things worked well to fit the front/back and left/right walls together first.  We used a piping bag to pipe inside the house, but expect to get a little on the outside of the house too.  Once the walls have started to setup, then you can glue on the roof pieces.  Once they are all together, let them sit and get nice and dry before decorating.

Now I have an entire bakery full of dragees and sprinkles, but if I had it to do over I would make sure I got some mini candies lined up when decorating.  And don't forget the luster dust and the disco dust (as if you would!!).

Overall, these were fun, albeit time-consuming to make.  These little houses won't fi well on a standard cupcake, you'll need to make jumbo cupcakes if you are going to use them as toppers.  But they are cute and big enough for a snack all by themselves.

What Happens When You Can't Deliver?

I hope you all had a wonderful Thanksgiving and survived the holiday sales rush.  I'm thankful for my family and friends, and for my ever-growing business, as well as my good health.  But while we're still being thankful, I want us to all be "thinkful" for a minute.  A lot of us bakers are one-person shops - we do it all from baking and decorating, to record-keeping and marketing.  We all make sure our clients sign a contract (right?) ensuring that they hold us their end of the bargain.  But have you ever thought of what might happen if an illness or family emergency (or even an accident during delivery) kept you from holding up your end?

I received an e-mail a few weeks ago from one of my readers (let's call her "Susie") who had been blind-sided in a consultation with this very question by the father of the bride.  I was blind-sided with this same question a few years ago, also during a consultation  I didn't know what to day.  "Susie" did her best to laugh it off and say that she had never missed a delivery and hoped she wouldn't start anytime soon, but it bothered her.  And it really should.  Anyone operating with minimal staff should think about this and get a game plan together.

What would I do if I got sick?  Thank goodness I have an iron constitution and I do rarely get sick, but I have spent the day decorating when I didn't feel good.  If I were semi-homebound sick and needed some finishing touches, I would probably rely on Chaddy.  He's definitely a behind the scenes kind of guy, but he does watch and help me out a lot in the shop after his regular job.  His cakes aren't as smooth as mine, but they're passable.

But what if I were really sick?  Like IN the hospital sick?  Well, that's where having a backup bakery buddy comes in.  There are quite a few bakers in my area, and I have befriended several (all that will let me!) but Kimberly and I just click.  We have very similar personalities and decorating styles - she's not just a "cake friend", I consider her a true friend.  She's also my backup bakery buddy.  We have both committed to each other that in a real emergency we will be there for each other to make sure the cakes get out the door.  And to be specific, this isn't a "I waited until the last second to start this cake" emergency, this is an "I'm in surgery" emergency.  Even though we have had this arrangement for about 2 years, neither of us have ever had to use it.  But there are nights where it helps me sleep better.  If you don't have a backup bakery buddy do yourself a favor and start calling around to other bakers who you think do a good job.  They may not know what they would do in an emergency either!

What if something happens on the way to the venue?  What if my car gets hit and a truck just plowed through my client's wedding cake?  This is the much harder question, in my opinion.  If something unsalvageable should happen during a delivery, my only recourse would be to supply the couple with a dummy cake while I rebaked sheet cakes for the guests (if there was time) or go buy sheet cakes if time or distance didn't allow.  It's not optimal, but it's a gameplan.

So now when you (or "Susie") get asked this question during a consultation, you can have a good solid answer to give the client, and it will put their mind at ease, which makes it easier for them to sign on the dotted line.

Leave me a comment - what would you do in the event of an emergency?

Kaben's Fifth Birthday - Snake Edition

Well, all good things have to come to a close, and so it goes with the trifecta of cakes for Kaben's birthday.  The last reptile on display is of course, the snake.  I saved making the snake for last because I really thought he would be the easiest to make, but there's more detail to a snake than you would think!!

I did "cheat" a little and put my snake on a cake board that I covered with modeling chocolate as the lid to the crate.  It allowed me to make it and keep it separate until I was finished with the cake.  I also cheated a little on that
"second" snake going into the crate at the bottom.  He didn't take nearly as much time as the big daddy on top of the crate.

For the snake, there is a small rice crispy treat "core" to him, that I then covered in modeling chocolate.  I then used my impression mats to give him is scaly appearance and then painted the bands using petal dusts and PGA

Well, this completes the "Reptile Trilogy" (as it will come to be known).  If you haven't enjoyed the creepy crawlies, make sure to stop back in next week - we'll be discussing a very important business topic!!

Kaben's Fifth Birthday - Iguana Edition

I have to admit that this scaly little monster was my favorite reptile to create for young Kaben's fifth birthday party.  Like the frog before him, he started off with a rice crispy body, which I then covered in modeling chocolate.  He was also based on a toy iguana I bought at the toy store (thank you $1.00 aisle!!).

This little iguana had lots of details, and I made almost all of them out of modeling chocolate.  I made his back "spikes" (that's their real-life name - the fact that I referred to them initially as that was just dumb luck!) out of a thin strip of modeling chocolate that I then used my precision scissors to cut the spikes.  This little guy also had his share of time with the texture mat and the old airbrush gun.

This iguana was sunning himself on a rock, you know, the way iguanas tend to do!  The "rock" is a 2-tier cake which I carved into a jaggy rock shape and then covered in buttercream with a few green mossy bits thrown in for some color.

So what do you think?  Did you guess iguana as the next reptile on the list?  Can you possibly guess which reptile will be slithering your way next week?  Thanks for stopping by - feel free to ask any questions you might have in the comments.

Kaben's Fifth Birthday - Frog Edition

I have blogged about sweet little Kaben several times before here on this blog.  To date, I have done all of his birthday cakes.  His parties are always the best and he picks his very own themes for his parties.  This year was reptile themed.  His Mom asked for 3 separate cakes.  This week we'll focus on this tree frog cake.  Now I should add that she wanted very realistic looking animals.  It was a little out of my comfort zone, but I was up for the challenge. 

I started out with a trip to the toy store to get some toys.  I walked every aisle of Toys R Us, and wouldn't you know it I found all the toys I needed in the dollar bin by the register!

I started by making a rice crispy frog body and then covered the whole thing in white modeling chocolate.  From there it was just molding and sculpting.  I finished him up with a texture mat and some airbrushing / petal dust painting.

As for the cake, this was basically a 2-tiered tree stump cake with rice crispy limbs.  The cake is rough iced in buttercream and then airbrushed with several shades of black and brown to give it a realistic bark effect.

I hope you enjoyed the frog cake, stop back in next week to the see the second of Kaben's 3 cakes.  What reptiles do you think are on the other 2 cakes??