Saturday, January 4, 2014

Goodbye 2013 and Hello 2014!

Well as you can tell my posts have been lacking in 2013. It's been a difficult year but also a good one at the same time but how can that be do you ask? Well 2013 had a few cakes during the year and i am sorry due to the lack of posting. I've been meaning too i just find there isn't enough time during each day. Also having a six year old who is active and constantly doing things after school or work takes up a lot of my time as well.

So what did 2013 bring that was good?
-3 Vacations all with either friends of Family
-A few cakes during the year which i need to post
-Spending more time with my family as opposed to working. *this is the most important one*

So what was bad in 2013?
-Realizing you can no longer enjoy food to the extent i did before.
Over the last few years i always knew i had a dairy problem but kept eating it anyway. During the summer i got very sick from eating it and had decided to swear off of it for good. Anyone who knows me knows i love to eat and to enjoy food. So i would still indulge in dairy and still pay for it. I have had to learn to adjust my eating habits drastically and choose a healthier lifestyle in eating. Which means no more fast food (which isn't good for me anyway) or eating at Restaurants (i have to be picky about the restaurant). I have had to learn how to cook and bake without using dairy. Cooking has become an easier thing to do on a daily basis. No dairy for baking is still a challenge. I've been doing a lot of research and blog searches and i have found a few that are working for me at the moment. I'm not going to lie to you i still indulge once in while even though i know i will suffer for it.

So what will 2014 bring?

Hopefully a few more cakes, keeping this blog updated frequently and a cleaner eating habit. 2014 is the year that i will commit to making myself feel fantastic not only by the way i eat but also by taking a more active lifestyle. I also want to learn how to bake dairy free this way i can indulge in my own sweets!

Hopefully everyone has enjoyed a 2013 and make some amazing goals for 2014!

Saturday, August 4, 2012

DYIA Part 2

Back in June Icing Inspirations brought Rick and Sasha from Cakelava for a second round of fun filled cakes and a room full of eager cake decorators. Of course i was one of them! Rick's style for cakes is not your standard way of cakes, he thinks outside of the box and improvises when it comes to adding details and additions to his cakes. This year we had two new challenging cakes. A four tiered Tattooed cake and a Sushi Platter cake. (Which sorry to say Rick i am still not a fan of Sushi)

I love learning from Rick as it really gets you to find your Inner Artist and helps you to find ways to challenge yourself with cakes. These two new cakes were no exception, especially the four tiered tattooed cake. Trying to cover cakes that are on an angle that i have never done was very challenging. But i pushed through the breakage of fondant, my hot hands as they tend to melt the fondant and the frustration to make it look perfect.

I had the privilege to be surrounded by such talented cake decorators and seeing some old friends who were in last year's class.

 Sorry Laurie i couldn't resist. This is how short people cover cakes! I should know i'm one of them.


I still have no desire to actually eat Sushi.
Sorry Rick the other picture you were too serious and who are we kidding you're not that serious :)
A BIG Thanks to Chrissie and Justin for hosting Rick and Sasha and bringing them back for Round 2 of Discover Your Inner Artist! Did i Discover my Inner Artist, i would say yes to that. If you ever get a chance to take Rick's Discover your Inner Artist Class, i highly recommend it. You are in for a treat with Rick he's good at making fun of people, Oh wait that's only me! :)

Here is a link to some of the coolest people i met or know in this years class.
Icing Inspirations
Eighty Eight Cakes
Country Girl Cakes
The Sugar Cove
Jennifer Shaw
Ayoma Cake Masterpieces

Thanks for stopping by!

Saturday, June 23, 2012

Petalsweet Sugar Vase Workshop

April 27-29 i had the privilege to attend Jacqueline Butler's Sugar Vase Workshop at Flour Confections in Pickering, Ontario. I haven't had much experience doing sugar flowers as they are intimidating to me. Sugar flowers are a work of art and i'm not one to have delicate hands or one who who takes their time at doing little delicate pieces. As my husband would say, i'm a bull in a china shop. So this class was challenging for me and i loved every minute of it. It's not about how fast you go or how many little buds you can do within a minute, it's about taking your time to really make them look life like. Jacqueline had the patience to work with each student and teach each of us how to delicately make each piece come to life. 

One thing i was really excited to learn was the dusting technique. I've tried it a couple of times and i found i was dusting as my daughter would (who is 5 by the way), messy and fast. Jacqueline's techniques taught me how to mix the right colors and to test it out first before adding it as it's all about the right color composition to give them the wow factor!  

Throughout the three days, we learned how to create life like buds, Peony buds, Peony, Ranunculus (which i love) and little flower fillers. These flowers alone are beautiful in real life so learning how to make them out of sugar was even more amazing and a great way to add some new decoration to a cake.  

If you have never been to Flour Confections you need to check out their online store and the number of classes they offer! Lisa and her crew were welcoming the minute i walked through the door and a big thank you goes to Lisa and her crew.  

Now onto Jacqueline herself! She is a true artist and has a unique skill when it comes to making flowers look real. I was so honored to have taken her course and it was such a pleasure to have finally had the chance to meet her. If you ever get a chance to take a class from Jacqueline i would highly it. She is not also patient but is willing to answer any questions and is willing to help out whenever ones in the class had questions. The three day class was full of laughs and chatter and full of amazing cake decorators.  

Now onto the pictures, i'm sure you are dying to see them! Look how gorgeous the Peony is! class4-1  
The final master piece with Jacqueline, myself and Lisa from Flour Confections. class8-1  
I was very nervous taking this home and making sure it got home in one piece. Those who have driven with me, will understand what i mean. class9-1  
Finally home! class10-1  
Thanks for stopping by!

Tuesday, May 15, 2012

The New Cricut Cake Mini

I recently got the New Cricut Cake Mini! I haven't had much time to play with it, but man is it ever cute! So small and easy to lift. I did one tester when i got it and i have yet to figure out the pressure when it comes to cutting the Gum Paste. I thought i'd share a few photos of what it looked like! cricut1 Look how cute it is. cricut2 So pretty on the inside. cricut3 My first tester, not too bad but i still need to figure out the tension of the blade. cricut4

Monday, May 7, 2012

Still Kickin' Around

Sorry for the lack of posts lately. Work has been a bit hectic taking on someone else's job at the moment on top of my own. I haven't had much time to bake which sucks but hopefully i'll be able to post something soon. I have a few posts i'd like to add, such as my Daughter's PJ Party, My new mini Cricut and of course the Jacqueline Butler Course i took at the end of April. Hopefully i'll have a new post really soon.

Friday, March 9, 2012

Vintage Wedding Cake

It's been a crazy couple of months at work but i had the privilege of creating a beautiful wedding cake for such a beautiful couple! Their wedding themed was vintage and Rustic. Their flavors were fun and unique just like the couple.

The style they wanted was white on white and a cake topper that was provided by the Bride and Groom.

The cake was a 12', 9' and 6' inch. The bottom tier was Lemon cake with a raspberry puree topped with Fresh raspberries with Lemon Buttercream. The middle layer was a vanilla cake with pureed strawberries and fresh strawberries with Vanilla Buttercream. The top tier was a Vanilla cake with a Lemon Curd and Vanilla Buttercream. All covered with white fondant and White Fondant Accents.



Sunday, January 1, 2012

Goodbye 2011, Hello 2012

Another year has come and gone. I welcome 2012 with "Open Arms" and am hoping for a better year. 2011 was a busy year and challenging as well. I am hoping for big things in 2012 and hopefully more baking challenges as well. My goal is to bake more so i can post more! Hopefully taking more cake classes as well to better my cake talent.

I hope everyone has an awesome 2012 and am looking forward to some new challenges and a New Year!