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8/29/2010 0 Comments Book Cake 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!  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.  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.  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 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).  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.  I hope the weather was as summer-y as the cake flavor for this celebration!
8/28/2010 0 Comments Two-Two Train Cake 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!).  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!
8/8/2010 0 Comments Ruffle Cake 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!
 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.  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.  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.  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! |
AuthorThis blog will follow my adventures with cake, pastry and all things sweet! Archives
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