Friday, June 27, 2008
Made this cake for my niece's Birthday. She's turning 3 and just loves Dora the Explorer. It's 2 - 10" layers. Bottom layer is chocolate and the top layer is vanilla. The filling is cookies and cream butter cream. It is iced in butter cream with fondant accents. This is my second Frozen Butter Cream Transfer (FBCT).
My youngest who is 2 months older than Allie also loves Dora so it was like pulling teeth keeping him away from this cake. You know how an excited 3 year old loves to flail around! Talk about mommy having an anxiety attack.
Sunday, June 8, 2008
This is my favorite cake to date. It took forever but was a blast and turned out really well. It's a chocolate cake with mint chocolate chip filling. Iced in butter cream with fondant accents. Figures and accent details are all made of fondant and gum paste. There are a few support pieces that are not edible. Mom loved it!
Tuesday, June 3, 2008
I made this cake for the kids end of year picnic at pre-school. It's a Thank You for the teachers. Garrick especially came out of his shell this year and has become a social butterfly. Pre-School was huge for him! I can't believe he will be in kindergarten in the fall. Anyway, this is my very first stacked cake and the first cake to see sculpted 3D figures.
This cake is dark chocolate fudge on the bottom with mint chocolate chip butter cream between the layers. The top cake is vanilla with chocolate between the layers. The cake is iced in butter cream and covered with home made fondant (which tastes better than the Wilton fondant I had been getting at the store). Everything you see is edible except the wires holding the stars in the top of the cake. The picture on the top of the cake is the schools logo.
Monday, June 2, 2008
This is a cake of firsts. My first basket weave, first rope border, first color flow (the birds), and all new flowers. It's also my first Red Velvet Cake. I made a change this time with my icing and tried making butter cream with 1/2 butter and 1/2 shortening as opposed to all shortening (the Wilton Method). I like the melt in your mouth creaminess that the butter gives the icing. It also gives it a yellowish tint which is good for the look of this cake.