I'm really getting into these social networking sites. My current addiction is Pinterest. It's like having an online bulletin board where you can share all the interesting stuff you find online. Love it.
Tuesday, 28 February 2012
Friday, 24 February 2012
Thursday, 23 February 2012
It was my godson's second birthday this week and I was asked to make his cake. Last year he got a 3D teddy bear cake (he was named Henry and we felt very bad about cutting into him when the time came, sorry little guy!). So this year I turned to my good friend, Google image search to find inspiration for his cake. He is a big fan of the Very Hungry Caterpillar book so it was my first search, and after scrolling for pages and pages I finally found one that would fit the bill.
The actual cake is pretty straight forward: 2 tiers (any kind of cake you want, this one was red velvet and vanilla with green vanilla buttercream), white fondant covering. It's the bits after that you get to have fun with and use your imagination for the finishing touches.
Monday, 20 February 2012
Who doesn't love the movie Breakfast at Tiffany's? It's a classic, right? Audrey Hepburn and George Peppard are totally cute in that movie. My friend also loves this film so I was trying to find a way to incorporate that into her birthday cake. At first I was looking into Audrey cake or cupcake toppers but decided to go with a simpler approach and have the cake look like a box from Tiffany's instead.
What you need for the cake:
Cake of your choice
Frosting of your choice
Duck egg blue fondant
Pearl lustre spray
Once you have your cake(s) baked leave them to cool completely then trim them into the shape you want (I did square). Frost the cake on the top and sides, and in between layers if applilcable. My cake was four cakes high, I just really wanted some height to it.
Next, roll out your duck egg blue fondant, then cover your cake, trim and smooth. Roll out more of the blue and add another layer to the top to form a lid for your box. Use a scapel to get a good sharp edge on the lid.
Roll out your white fondant and cut out your ribbon for the box. This is where I used the lustre spray to add a satin ribbon effect to the fondant. Allow to dry before lifting the ribbon otherwise you'll get fingerprints in the lustre and also your fingers will look like you've manhandled Tinkerbell.
You can leave the cake like this, it looks pretty. Your can also go a step further and make a bow out of fondant (and lustre spray) to top the cake. I had no clue how to do this so I took to Youtube to find a video to learn how.
And this was my finished product...
Tuesday, 14 February 2012
I stumbled across the design of this cake last year when I found myself going through a load of old posts on Bakerella's website. I decided to make it for my wee mommy for Valentine's Day since for as long as I can remember she has made me a bag of goodies every year (usually consisting of socks, a keyring, chocolate or other V-Day themed items she finds in the stores) so I figured this year I'd surprise her with a little something for her.
Basically, this can be any kind of cake, but my mother's personal favourite is red velvet. I got myself a moderately-sized heart shaped cake tin from ebay (though this design would work in other shapes too).
To make this you'll need:
Your chosen cake tin
Another cake tin for the excess batter (or another batch of batter, depending on the size of the cake)
At least 1 batch of frosting (again, it's up to you what kind you use)
Chocolate (milk, plain or white)
Decorations for your cake balls (sprinkles/ glitter/ candy melts)
Red fondant (or white fondant and red food colouring)
Mini cupcake cases
Bake your cake as normal. Leave to cool and then take the extra cake, crumble it into a bowl and then mix in enough frosting to bring all the cake crumbs together, but isn't too sticky. Roll your mixture into walnut sized balls and place on greaseproof paper on a baking tray. Once you have rolled enough, place the baking tray into your freezer to help them firm up. This will make the coating process much easier later on.
Roll fondant out over a cake board (I use edible glue to keep it in place) and centre your cake on the board. Spread your chosen flavour of frosting over the top and sides, any messes can be cleaned up later with some kitchen paper. Roll out some more fondant and cover the top of your cake and trim any excess fondant off for a clean line around the top. Roll out even more fondant in a long strip, this will form the sides of your "box". Make sure the fondant you roll is thick enough to stand up and not flop over, it should also be slightly taller than the side of your cake.
Melt your chocolate in a bowl over a saucepan. Take the tray of cake balls out of the freezer, and using 2 teaspoons, roll them in the melted chocolate until they are covered and place them back on the tray. Add sprinkles or glitter now before the chocolate sets. Once you are happy with your cake balls, place them either in the fridge or freezer so that the chocolate can set completely.
Finally, place your cake balls in some mini cupcake cases and arrange them in your box cake.
Original idea from Bakerella website
Cake balls technique also from Bakerella website