Cloud Nine Confections

Wedding Cupcake Display

6/4/2017

This cupcake display ended up being so beautiful! The cake topper, stand, and framed quote took simple cupcakes and a small cake to the next level.

The cake was a chocolate sour cream cake with chocolate Italian meringue buttercream with a rustic and swirled finish to the buttercream.

These are chocolate sour cream cupcakes with vanilla Italian meringue buttercream. Each cupcake is topped with silver heart sprinkles.

These cupcakes are vanilla sour cream cupcakes with chocolate Italian meringue buttercream topped with pink heart sprinkles.

I think my oven might be tired after this one ;-) This looked like a lot of cake when I got it done!

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I'm happy to say I still have yet to try a recipe from the Layered cookbook that I haven't liked. This one was a chocolate cake. The cake has a fair amount of coffee in it as well as almond extract so it has subtle hints of other flavours. The layers are filled with a hazelnut praline Italian meringue buttercream and the cake is iced in a chocolate hazelnut fudge frosting. The bottom third of the cake has chopped toasted hazelnuts pressed into the frosting and the top of the cake has swirls of hazelnut buttercream topped with toasted hazelnuts.

There was a lot of batter left so I made cupcakes too. I hollowed out each cupcake and filled the centre with chocolate hazelnut fudge frosting and then topped with a swirl of hazelnut praline Italian meringue buttercream and toasted hazelnuts.

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May 09th, 2017

5/9/2017

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This cake was almond cake layers filled with a pistachio Italian meringue buttercream and fresh raspberries. The cake on its own I found a bit bland but when you added the delicious buttercream and the raspberries, it was really good. Light and perfect for the warm spring sunny day it was eaten on! This was my sixth recipe from the Layered cookbook and I've yet to try one I didn't like. I now plan to try every recipe in the entire book and can't wait to do it! Next up is a chocolate hazelnut one!

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Hibiscus Birthday Cake

3/25/2017

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This cake is my fifth recipe I've tried from the Layered cookbook and it's also the fifth recipe I would make again!

The cake is orange poppy seed cake with passionfruit Italian meringue buttercream filling iced in vanilla bean Italian meringue buttercream. The cake is super light and delicious and I love anything with passionfruit!

The cake was covered in a pale pink vanilla fondant as was the cake drum. I wrapped the cake drum in gold fondant and dusted the bottom of the cake with a gold lustre dust. But the focal point of the cake is undoubtedly the gumpaste hibiscus, buds and leaves!

The hibiscus and buds are dusted with sweet butter petal dust and then highlighted close to the center with carnation petal dust and a smidge of stargazer. I mixed carnation petal dust with a little vodka to add some fine definition lines to each petal. The pistil is dusted with stargazer. I'm very pleased with how these flowers turned out!!

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Lemon Ginger Cake with White Chocolate Buttercream

3/2/2017

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I knew exactly who I was going to make this recipe for the minute I saw it! The cake layers are a lemon ginger cake. There is powdered ginger, grated fresh ginger and diced candied ginger in the cake along with fresh lemon juice and lemon zest. The cake is paired with a white chocolate Italian meringue buttercream. This is the fourth recipe I've tried from the Layered cookbook and I must say I think this is my favourite book ever! I don't even like ginger and I still found this delicious!

i topped the cake with candied lemon slices and a few chunks of candied ginger. I'm not sure which recipe I'll try next from this book but I can honestly say I'm excited for it, whichever recipe I pick!

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Blood Orange and Raspberry Cake

2/24/2017

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The cake layers are brown sugar buttermilk cake with a hint of blood orange zest.

The cake layers are soaked with a blood orange and thyme syrup. I was really curious to try this recipe because of the use of the thyme!

Each cake layer was then topped with a raspberry vanilla bean Italian meringue buttercream. A blood orange glaze was poured over the top and drips down the sides and the cake is topped with a crown of fresh thyme.

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Cupcakes!

2/19/2017

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These cupcakes were made for a cake tasting for a wedding. The cake flavors are sour cream chocolate cake and vanilla bean sour cream cake. The icing flavors are vanilla bean Italian meringue buttercream and chocolate Italian meringue buttercream. There is every combination of the two in this box. I topped the chocolate icing with chocolate crisp pearls and the vanilla icing with pink heart sprinkles. Personally, I think I prefer the chocolate cake over the vanilla but I'd have a hard time picking a favorite icing!!

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Peanut Porter Cake

2/14/2017

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This was the second cake I've made from the Layered cookbook. I hope to try all of the recipes eventually! This one was for a birthday at work and for some reason I went straight to this recipe as the one to make for this occasion.

The cake layers are a chocolate porter cake. Porter is a type of beer - to be honest, I'd never heard of it before. I found a hazelnut porter and thought the flavor profile in that would go well with this cake. I cracked a can of it thinking it might be tasty... umm, well, it's not to my taste for drinking but it makes a delicious cake!

The recipe calls for only putting the glaze and brittle on the top of the cake. I decided to modify it to put glaze and brittle on each layer of the cake to bring all the flavors into each bite. So each cake layer is topped with an espresso whiskey glaze and a maple peanut brittle and the MOST delicious peanut butter cream cheese frosting!