Sunday, October 10, 2010

Mickey Cake

Here is a little smash cake I did for a precious little boy's first birthday.  I felt really honored to make this for his mom.  Her family owns a restaurant and catering business here in Lafayette and she wanted one of my cakes.  What a heartwarming thought. 

This was just a small 6 inch cake, chocolate cake with chocolate filling and iced with buttercream.  The Mickey was cut out using my cricut. 

Skye said Ace lit up when he saw Mickey's face.  That's the best compliment a baker can get.   

Sunday, July 25, 2010

Wedding Cake and Fleur de Lis Cake

I recently did my first 4 tier wedding cake.  It was a challenge but not a disaster.

From the reports that I have received, the cake was a hit.  Everyone loved the flavor, it was a french vanilla with a strawberry filled topped with sliced strawberries then iced in a butter creme. 

The Fleur de Lis cake was for a graduation party.  The young lady requested a chocolate cake through and through with aqua accents and the fleur de lis.  I cut the fluer de lis out using my cricut.  Added to pearl border to girly it up.  Reports were that several people who don't usually eat cake when back for seconds.  This cake was based on the White Almond, Sour Cream cake.  I just used a chocolate cake mix. 

Off to bake more cakes!!!

Thursday, June 24, 2010

Special Occasion Cakes

Shown below are a few of the recent special occasion cakes I have completed. 18th Birthday Cake
This is a two tiered square cake with an elegant topper which was provided by the customer.

A graduation cake
This cake was a white chocolate raspberry cake, which consisted of a white chocolate cake with a white chocolate ganache filling which had a raspberry fruit spread on top.

Boy Birthday Cake
This guitar cake was really fun to do. The customer reported that her son and all his friends loved it.
I have a couple of more cakes this summer, will post these pictures later.

Sunday, April 11, 2010

Pictures of the Crown Cake and a few others

Well, Mardi Gras is over, Matt is home from Afghanistan and I have made a couple of cakes recently.

I also never posted the picture of the completed Prince Trey Cake. So without further ado....

Prince Trey's 1st Birthday

Another crown cake, this time for a 4 year old little girl.
A 1st Birthday cake, this one is based on Mickey Mouses Clubhouse.
This 1st Communion cake features a white chocolate cross.

Tuesday, September 15, 2009

The making of a crown

A fellow teacher has commissioned me to make her son's first birthday cake along with is very own smash cake. She has asked for a crown as the topper. Soooo, I figured I could do this right, anyone can create a crown out of gumpaste. First thing I did was to go to Burger King and ask for a crown. I am guessing the kids behind the counter are still talking about that lady that waltzed into the restaurant late one evening and asked for a crown. Must have seemed just a wee bit odd... Anyway, armed with my Burger King Crown I began creating. First I made a photocopy of the crown

and reduced its size to approximately 80%. Next, I cut the "finials" off the top of the crown. I really don't know what these are called but finials sounds good at the moment. I had decided to make a crown with at least a 4 inch diameter so I played with my reduced crown until I was satisfied with the diameter and cut both ends off to the size I needed.
Below is a picture of the before and after.

Next I followed the very detailed directions found on Sharon Zambito's Sugar Ed Lagniappe site for creating a gumpaste crown. My crown appeared to be a bit larger then hers so I needed to make some minor adjustments, like finding the right size can, but other than that I followed those directions.

Anyway after the crown had hardened, I added a 3mm gumpaste bead border around the bottom. I found it added a finished look to my crown. I airbrushed the entire crown with super pearl.

Next I cut out several flourishes using cutters I purchased from Sharon's store, painted those with old gold luster dust and adhered to the crown using melted chocolate.

The Fleur de Lis was made by pressing fondant into a chocolate mold that had been dusted with cornstarch to make the piece release easier.
The small aqua jewels in the center of the gold clover were made by dropping droplets of poured sugar onto wax paper and letting them harden (recipe at the end).
The finished piece.

Poured Sugar Recipe:

1/2 cup of granulated sugar
1/8 cup of light corn syrup
1 tablespoon of water

In a one cup glass measuring cup, combine all ingredients -- Microwave on high for 2.5 minute or to hard crack stage --

WARNING -- MIXTURE is extremely hot and will cause severe burns

Pour into candy molds that are made for high heat or allow droplets to drop onto was paper and allow to harden.

Saturday, September 12, 2009

Ragin' Cajun Birthday Cake

My friend commissioned me to create a cake for her husband and sister who were celebrating birthdays at a tailgating party for the first UL home football game. She later told me her son LOVED the fondant circles. He picked every one of them off the cake!

I also have orders for three other cakes this month, plus a couple for next month. I think I'll save all the money for our Disney Trip in the spring and more supplies. Fun Fun Fun

Friday, September 11, 2009

Cricut Cakes

Here are a couple of cakes I decorated using my cricut scrapbooking die cutter. Both cakes are iced in buttercream then decorated using gumpaste that I either cut with the cricut or by using a cookie or plunger cutter.

The first was for an 8 year old boy. The cave man and dinosaurs were cut using the Paperdolls Cartridge and the letters were cut using Life's a Beach.

This next cake was designed for a 13 year old girl who loves horses. I used a picture of a horse from her decorations to cut out the horse on top. The fence was cut using the Paper Dolls Cartridge and Happy Birthday Deborah was cut using the Base Camp Cartridge. The sunflowers were cut using a daisy cutter .

On the back burner are two 1st birthday cakes, complete with small cakes... stay tuned.