25 9 / 2014

Sweet Simplicity!
Moist Cocoa Chocolate Cake with a Cocoa-espresso icing. Decorated with a silver sheen and confetti stars.
Super proud of this cake, since I have been unable to bake since I got injured and realized the best way to get back into baking while I am still healing, is to go back to basic :)
Pretty much you bake the cake in two 9” pans and let it cool, while it is cooling you make the icing. Then when it is cooled you cut the mound of one and turn it upside down and put the icing on. depending on the sweetness and richness of the flavour you may add more or less icing. (Just remember to take the cake flavour into consideration, you can do so by tasting the bit you cut off and sampling it with the icing.)
Top the cake with the second half, right side up (you want to leave the mound on this one.) and then add a layer of icing. I then sprayed on some edible pearl shine and finished with a sprinkle of confetti stars.

Sweet Simplicity!

Moist Cocoa Chocolate Cake with a Cocoa-espresso icing. Decorated with a silver sheen and confetti stars.

Super proud of this cake, since I have been unable to bake since I got injured and realized the best way to get back into baking while I am still healing, is to go back to basic :)

Pretty much you bake the cake in two 9” pans and let it cool, while it is cooling you make the icing. Then when it is cooled you cut the mound of one and turn it upside down and put the icing on. depending on the sweetness and richness of the flavour you may add more or less icing. (Just remember to take the cake flavour into consideration, you can do so by tasting the bit you cut off and sampling it with the icing.)

Top the cake with the second half, right side up (you want to leave the mound on this one.) and then add a layer of icing. I then sprayed on some edible pearl shine and finished with a sprinkle of confetti stars.

01 2 / 2014

Dark Chocolate Cake with Mocha-Cream-cheese frosting, covered in ivory fondant and garnished with colored white chocolate.

A classmate had asked me last minute if I could get together with her and her friend and show them how to make a cake for another someone. So we threw this one together Friday night.

The cake worked out pretty well until we got to the colored chocolate. My classmate wrote her friend’s name on the top in Chinese characters since I sadly cannot read chinese. (Though that put me to thinking that I will need to learn how to at least do Celebratory phrases in other languages if I ever want to be completely successful in making.)

The Swirls were a bit tricky because I did not really have the time and flexibility of space to work on it slowly and carefully. But I think it came out pretty nice. The whole cake from start to finish took about 4 hours. 

So what did I learn? Throwing cakes together can result in pretty neat things, and I will need to learn some languages! 

09 1 / 2014

Holiday Baking. Zimtsterne and Mailanderli Christmas cookies, Carrot and Pineapple Cake with a Citrus-Cream Cheese icing, Classic Cinnamon Buns, Traditional Pineapple Upside-Down Cake.

09 1 / 2014

Banana Foster. Made with bananas, butter, brown sugar and rum. Served with vanilla bean ice cream.

17 12 / 2013

Almost Fudge Cake covered in a chocolate ganache glaze and decorated with edible candy pearls.

10 12 / 2013

25 posts! Woo-hoo  now time for more cakes!

25 posts! Woo-hoo  now time for more cakes!

(Source: assets)

10 12 / 2013

Week of Final Exams + extra cake and cakepops = universe cake ;)

Same as the fisherman cake but with a universal sheen and back and yellow fondant! This cake is an 6” and would be great for a study group of 16 for a treat. Took me an hour this morning to fill and and decorate.

08 12 / 2013

Fishing Themed Cake with Cakepop Fishies and bush.

I designed this cake specifically for a client who loves fishing and loves cakepops. Took me 4-6 hours to decorate. I was given free reign on design and concept.

The cake is chocolate with mocha buttercream, the cakepops taste like brownies and are covered in white colored chocolate.

The cake was to big for the cake tray I was brought so the eyes of one of the fishpops got crushed so I dusted them off since I did not have my decor equipment with me to touch it up.

26 11 / 2013

"When in doubt; experiment!"

Working on a special cake this week for an almost family member. Need to combine fishies, water element, chocolate, cake, and a humongous amount of cake pops into an 6” or 9” cake. Going to be a challenge.

Originally I was going to do a 3-tiere cake with a flowing river but limited space, time and a 3-hour drive for delivery has me doing a compacted version. O.o

Currently working on some sketches of the design, but like I said “when in doubt; experiment!” in other words I am going to jump in and come up with whatever it shall be, like my previous dog cake, and sailor mercury cake XD.

I get better at it each time. :)

08 11 / 2013

"— If there were no challenges, there would be no satisfaction in success. Whether the challenge is in life or in creating a special gift, it has meaning and even if it did not turn out how it was meant to be….there will always be people inspired by it."

Challenges

08 11 / 2013

Dark chocolate with espresso buttercream, covered in vanilla fondant.

I designed this based off of the photo, for a friend’s birthday. The photo is of her dog back home that she loves, and since I wanted to offer her something special I did my best to create some resemblance.

The shaping and decor took 4hours. It was very easy, though I hope to be able to make one a little more realistic next time and to make the paws out of cake.

The ears and paws were out of Rice Krispies, which was cool since my friend has never had rice krispies squares before. I used a plastic photo frame, that I stuffed with Rice Krispies and covered with edible black sugar paper.

29 9 / 2013

I made this cake (or rather cakes) for my mother as a symbolic welcome back/goodbye gift. It is meant as a representation for her recent, present, and future adventures. Which I will explain in the following paragraph.

First there is Switzerland, where she has just been visiting her mother, and then across a sturdy bridge to Canada where she is currently visiting with family and friends. The strong bridge represents the strong stability between her transition of one country to the next. Then we have Nepal, where my mother plans on volunteering at a free school for kids that is run by volunteers and time donated by parents. The bridge between Canada and Nepal represents the unknown future of her journey and what may or may not become, who knows eh?

Oh and the Yetis, well, we must have yetis, that is just common sense! ;)

Overall she LOVED the cake, everyone said it was delicious and I am ready to sleep for about a week, though since I have school that will sadly not be the case. I started the cakes at 8pm Friday night  till 1:30am, picked it up again at 10am till 2:30pm on Saturday, and we served it at 6pm at my mother’s party. The cakes are 9” rounds, except for Switzerland which is an 8”.

September 29, 2013

14 9 / 2013

Sailor Mercury Themed Cake for a friends birthday.

Chocolate cake with vanilla buttercream icing and covered in fondant. The face was done with edible markers.

I do not know if you have ever tried, but finding a already existing 3D sailor scout cake was impossible. I could not find one at all, so I just had to figure it out on my own. In the end I could not properly plan the cake out, should have since I was working in a new kitchen, but I was so busy with the start of school, moving, etc. that I did not have a chance and I really wanted to make the cake for her, which she ended up loving. Yay!


Originally the head was supposed to made out of styrofoam, but I could not find an unused one anywhere. Then I had planned to make it out of rice krispies, like with the dragon head, but I did not have the time since I wanted to finish the cake that same evening. Overall from scratch to finish the cake took me 10hours, including baking/cooling/chilling time; so that was pretty good.

My next sailor cake is going to be perfect after this experiment. I am excited to try again.

September 6, 2013

14 9 / 2013

It is not the tools used that create items of beauty, it is the passion that flows through the artist that draws the element of beauty out into the world. - Anonymous

14 9 / 2013

During the summer, I worked as a cook at a kids camp, and because of the limited time we have per day to prepare, all the desserts we make are usually made from mixes. Not my preferred style of baking but at does not mean we can’t have some fun!

We start with the basic mixes, but we will add colors, sprinkles, flavors, chocolate, sometimes even add more milk or eggs to create a different consistency for a new desserts. So even though its different from what I do at home, it is still quite a lot of fun. I also had the opportunity to make more allergen-free items.


ALLERGEN-FREE items were usually made from scratch.