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8/29/2010 0 Comments

Book Cake

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This cake was lemon cake layers with chocolate Italian meringue buttercream. It was a 13"X18" sheet cake but since my oven is so small I have to piece together two 9"x13" cakes as I can't fit anything above 14" wide in my oven!
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The 16" x 15" cake board is covered in black fondant to look like a chalk board. The cake was for a party for the Social Sciences division at a university. The names of the departments within the division are spelled out in white fondant to look like they are written with chalk.
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The cake is covered in fondant to give the appearance of the book. I used bronze lustre dust for the accents to give it an authentic look. The pieces of chalk are made with fondant as is the ruler.
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I added my blown sugar apple for the photos but it was not part of the cake - it just seemed to fit with the teaching theme. This cake came apart during the delivery which I was not expecting whatsoever. I was thankfully able to piece it back together with minimal damage but I hope that it is still the star of the party tonight!
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8/29/2010 0 Comments

Mexican-Themed Sheet Cake

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This one was a pina colada cake (coconut cake layers brushed with a Malibu coconut rum sugar syrup, filled with brown sugar coconut crunch and iced in a pineapple mousseline buttercream).
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It was for a couple who married in Mexico and were having a reception here but wanted to bring the Mexican theme into the cake. There are gumpaste chili peppers around the base of the cake and a gumpaste sombrero, maracas and cacti on the top of the cake. A few scattered red fondant flowers complete the look.
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I hope the weather was as summer-y as the cake flavor for this celebration!
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8/28/2010 0 Comments

Two-Two Train Cake

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This design is taken from a Pink Cake Box cake that the parents of the birthday boy liked. Pink Cake Box makes some of my favorite cake designs though so I was excited to have the chance to try this one out!

The cake was a sour cream chocolate cake iced in vanilla bean Italian meringue buttercream. Both tiers were covered in a buttercream fondant which tastes far better than regular fondant (although I find it harder to work with!).
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The decorations are all hand made with fondant. I must say cutting the train cars out was far more difficult than I expected! I love how the big red fondant "2" turned out on the top of the cake. This was my second attempt at a topsy turvy cake and it did go more smoothly than the first attempt but I'm looking forward to perfecting it further!
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8/8/2010 0 Comments

Ruffle Cake

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This 6" round cake is made from coconut cake layers brushed with a Malibu coconut rum sugar syrup, filled with brown sugar coconut crunch and iced in a pineapple mousseline buttercream. It was my first time doing a ruffle cake and it is such a pretty technique. A few handpainted gumpaste butterflies, flowers and flower petals finished the look. Simple and summery!
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8/1/2010 0 Comments

Burlesque-y Wedding Sheet Cakes

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The bride specifically requested sheet cakes for this wedding in two different flavors. I understand that the bride's dress was white, black and red and the theme was burlesque. I was told that lots of deep colors, roses and classic floral prints would be ideal. Given this information, I tried to decorate the sheet cakes to tie in to the colors, flowers and theme used in the wedding.   
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This cake is Ferrero Rocher cake (chocolate-hazelnut cake layers filled with a Nutella filling and fresh toasted chopped hazelnuts topped with a chocolate-hazelnut ganache). The floral pattern was done with white buttercream. The roses are made with gumpaste and the borders and drop flowers were done with red buttercream.
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This cake is a Lemon Raspberry Cake (lemon cake layers filled with raspberry cream cheese filling and whole raspberries iced with a raspberry mousseline buttercream). The floral design was done with black buttercream icing and the cake was topped with red buttercream roses, drop flowers and bead borders.
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The main challenge with these cakes was their size. My apartment kitchen is very, very tiny and these cakes were not - between these two cakes, I used 42 eggs, 6 pounds of butter, 32 ounces of Callebaut semisweet chocolate, and over 1/2kg of fresh hazelnuts! I did manage to get them done in the limited space I had though, and that's all that matters.

Yesterday was a beautiful day for a summer wedding in Vancouver. Congratulations to the happy couple!
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