Friday, November 14, 2014

Wilton Sugar Sheet Cake

So this is what I've been up to lately. I experimented with Wilton sugar sheets and was pleasantly surprised. After my experience with Duff's cake tattoos, I was a little bit hesitant to give the sugar sheets a try. To my surprise they were easy to use, shiny, and not at all brittle.  I achieved this awesome design by using my Martha Stewart filigree punch. Thanks for looking!

Monday, October 20, 2014

Zombie Cake and Jello Worm Cupcakes

Well I officially grossed myself out with this cake order. Cupcakes adorned with bloody ears, fingers, brains and slimy wiggly worms accompanied my take on a Zombie Cake. This cake was requested for a Zombie party celebrating a young boys 3rd anniversary being diagnosed with diabetes.  It was a reduced sugar chocolate cake with oreo buttercream and dark chocolate ganache.  The cupcakes were pumpkin spice with cream cheese buttercream.  The face was made by applying modelling chocolate over a paper mache skull purchased at Michael's.  This was my first time making modelling chocolate and I think I'm in Love!  It was so simple to make and cuts like a dream.  Easy peasy!  I also tried the jello worm recipe seen all over pinterest.  All you have to do is mix up a batch of flavored jello with 3 pouches of unflavored jello, 3/4 cup of heavy cream and 3 cups of boiling water. Let cool and pour into bendy straws. Let set and wiggle them out of straw. They look so realistic and look oh so gross!!! Well thanks for looking. My computer has a stinking virus so I'm typing this from my phone. I will post links in a later blog entry! Blessings friends!

Sunday, October 12, 2014

Wedding Dress Cake and Cupcakes

I was honored with the opportunity to bake this cake and cupcakes for a bridal shower.  The cupcakes are White Chocolate Raspberry and Caramel Apple. I had so much fun with this order. Although after a while I was tired of making ruffles. Thanks for looking!

Wednesday, September 24, 2014

Hello Kitty Cupcake Toppers

I had some extra fondant so I decided to give my new Hello Kitty cutter a try.  How cute are they?!

Candy Land Cake

This cake was so fun to make! It was a Strawberry cake with Strawberry buttercream.  The Giant Cupcake was White Almond Sour Cream with an edible candy wrapper. Thanks for looking!

Monday, August 25, 2014

Craftsy Classes

Hi guys!! It's been a long time, I know!  This summer is almost over and I have no great pics, stories or a suntan to show for it. Nothing... other than the fact that we moved into a 3 level townhouse that I LOVE!!!! We are so blessed to have more space for the kiddos!  It was time for a lil' upgrade.  God is so good!!!  The boys have the entire third floor master suite to themselves.  Can you imagine how stoked they are?  An entire floor to themselves!  My husband and I have a cozy bedroom adjacent to the littles and I am quite content with that.  The best part of the whole deal is the spacious kitchen I have to bake in.  Now that we are settled,  I can't wait to get back to working on my baking skills.  That's where Craftsy comes in.  Have you heard about Craftsy?  While going through my Pinterest feed one day I discovered the blog of Jessiecakes. She creates wonderfull modern cakes.  I love all of her cake designs and her blog is so inspirational and heartwarming.  I was so pleased to find out that she shares her techniques on a site called Craftsy.  So I ventured on over to the site. Click below to check out all of the great classes offered.

I am so excited to start this class.  Jessica Harris teaches her waxed-paper transfer method and how to create cake sculptures easily.  It is currently on sale for $19.99.  Check back for a full review when I am done with the course.  

Valerie Valeriano and Christina Ong are the instructors of the "Innovative Buttercream Cakes" class. This class is $39.99 so I am gonna wait til it's on sale.  But this class is definitely on my radar.

Aren't these cakes precious!!! I love the arts and crafts inspiration here!!!  Zoe Clark is the awesome instructor and this course is $39.99.  As you can see I have caught the bug and am really eager to learn new skills and techniques.  Being self taught, I have come up with my own techniques.  To be perfectly honest I don't know how much technique is involved.  It's been mostly trial and error.  So for all of you novice cake bakers like me, check out a Craftsy class.  Oh.... how could I forget?  They even offer FREE mini courses!!  Give them a will not be disappointed!!!!

Monday, June 30, 2014

Throwback: 4th of July Cake

I was going through my cake gallery on Facebook and came across this 4th of July cake.  Oh my goodness!! This cake was a mess but I learned a lot during the process.  Here's what I learned!!!
  • Be sure to use "food safe" wire, preferably 22 gauge
  • The wire should not come in contact with food.  Place wires in coffee stirrers with a bit of royal icing.
  • Roll fondant very thin in order for stars to stay put on wire. 
  • Allow fondant stars to dry out a bit before placing them in cake.
This is why I love cake decorating!!  I have learned so much during the process, mostly by trial and error.  Give it a try today!!  What do you have to lose!!!

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