Monday, June 16, 2014

Breathe Laugh Repeat

This cake was order as a very small wedding cake for 6 people in the beginning. So basically the top. Then the bride to be decided they wanted to invite their closest friends so she redesigned it.  The top is a rosette buttercream frosted chocolate cake which is gluten-free. The bottom cake is 4 layers of chunky monkey and chocolate fudge smeared with a generous dose of fudge ganache also gluten free. The bottom cake is a relica of birch stump made from buttercream and ganache.  The doves were hand-sculpted from gumpaste.  The Dahlia was also created with sugar paste and several steps of molding and drying.  3 nights of creation and about an 90 minutes of hands-on labor (of love).

Nicole loved the idea of fiddle heads and ferns, I added the mushrooms.  She has a personal story that included the phrase breathe-laugh-repeat and wanted that incorporated onto the cake.  I asked if she would like it to sit on a vintage cake stand or a slab of rustic bark? It just so happens two nights before delivery we had to cut down my favorite crooked willow and I asked the tree man to please cut me some cake platters-hence the cake stand!

I don't really have a favorite element.  I loved making everything since I also love the great outdoors, but if I did it would have to be the pair of doves. I believe I stressed enough about them that after a few prayers, I let the Lord guide my hands. I love how porcelain they look. Next would be the dahlia, I can't wait to make another cake.  Bring it on!

Jessie Graduates SOU

I like to share all my flavor combinations for two reasons, to show versatility and my memory is not so great.  This is a fudge cake with Nutella whipped filling topped with vanilla bean buttercream frosting.  This young lady graduated from SOU, so I located her insignia and tried to replicate the badge.  All decorations are edible and were handmade from fondant and gumpaste.  The cap is a miniature cake made of all the same combos as the large cake.

Roses of Sheryl

Variegated Rosie Cakes

Roses are all Sugar Paste
These little darlings were ordered for a bridal shower.  The flavors are strawberry cake with cheesecake filling and white velvet cupcake with fresh lemon curd filling.  Both were topped with vanilla bean buttercream. All the roses were handmade from a gumpaste and fondant combo.

Monday, June 9, 2014

Under the Sea Babies

 This was commissioned as a baby shower cake and was such a darling idea.  The cake was vanilla and a butter cake. So yellow and white. The frosting is all cream cheese buttercream vanilla.
 The sand was created by remaining yellow cake and brown sugar whizzed in the food processor for a few seconds.

I handmade all the sea creatures, grass, and purple pods.  The coral, a couple fish and shells were made from sugar molds. I hand sculpted the top tier into a paisley type shape to give the ocean a little more fluid movement. The frosting was double-dipped in two shades of blue with my angled spatula to make small water waves.   All elements of this cake are edible as I try to do with all my cakes.  I use a dowel rod covered in peachy colored fondant to elevate the little clown fish above the coral so he looked like he was floating.
One of the most fun cakes I've made, even though it took me approximately 17 hands-on hours.