Thursday, April 22, 2010

Spring has sprung!

This cake is a gorgeous two tiered cake. Bottom layer is chocolate, top is vanilla, both covered with buttercream and then fondant. The baby is half gumpaste, half fondant. The butterflies are made out of gumpaste and then decorated with edible dusting glitter. (I have come to love lots and lots of glitter)
The bottom tier is accented as if it's a garden. I used the wilton paint with a bit of vanilla to make it a bit thinner. I did the same with the clouds on the top tier.

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Wednesday, April 14, 2010

Every Bakers Dream....

Is to own a Cake Cricut! They are the newest invention for bakers. The cricut has been around for a while now being used by card makers/scrapbookers, etc. Now they have created one purely to be used for cake decorating.

The Cuttlebug Challenge Blogspot is holding their very own contest to win the new Cake Cricut! Of course i entered the contest but this contest was too good not to share!

Tuesday, April 13, 2010

When baking goes bad....

So i have a cake order for this coming Saturday and i was baking the cakes last night. I've learned with my gas stove, i need to cook my cakes at 325 as opposed to 350. I find with the gas stove it's an uneven heat and baking at 350 tends to over cook the cakes and burns them a bit (not so great when you are on a time crunch) So needless to say i will be baking more cakes tonight, (grr) which limits my time on finishing the decorations for the cake on Saturday. What i need to do differently is bake them still at 325 but not as long as i did last night. Wish me luck and hopefully they turn out right.
For those bakers out there, do you normally use regular eggs or egg whites when making cakes? I prefer my cakes to be a bit stiffer but still moist but not too crumbly.
I also need to start experimenting with flavors a bit to give more options when doing cakes. Right now the 3 standards i have are, chocolate, vanilla and lemon.