Sunday, May 30, 2010

Coach Purse and Ballet Slippers

So first off this was my very first carving cake. I was very nervous as i wanted to make sure i got the right style and to make it look like what it needed to look like. A coach purse. I had a fun time doing this cake and I'm glad it came out as well as it did.

I thought I'd share a couple of carving pictures. I used Sweet Things post on the Purse Cake Tutorial. You should check out her blog, she is an amazing cake Artist from Toronto.

The flavoring was a marbled pound cake with vanilla buttercream covered with pink fondant.





Friday, May 21, 2010

Sorry i've been MIA

Work has been crazy and i haven't had many cake orders. The nice thing i'll have 3 in a row, within a 3 week period. For me that is perfect since i work full time.

Week 1 - Coach purse w/ Ballet Shoes
Week 2 - Anniversary cake for my sister in the shape of a pasta bowl with my brother in law's feet hanging out of the bowl and my sister Jess pulling his legs out. Let's see how that goes. :D
Week 3 - Anniversary cake, one layer to be glutten free with bright colored roses.

So that is my next couple of weeks, looks for some posts.
Oh and i may bake for the office since two girls who sit around me are pregnant! Baked goods are always good when your pregnant. Ok well that was me when i was pregnant years ago.

Wednesday, May 12, 2010

Muffin or Cupcake?

I baked these as i had an offsite meeting and rather than buying sweets i decided to bake something instead. First glance you would think mmmm chocolate cupcakes but nope they are considered muffins. As usual i always change the recipe by not adding certain ingredients especially if i didn't feel like adding them.

These would also be really good for a baby/bridal shower with some nice icing on top. You could do so much with these muffins and still enjoy the chocolate/oatmealy taste of them.


1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350'F. Line muffin tins w/ paper baking cups.

Stir together appleasauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa & baking soda. Add to butter
mixture, blending well. Stir in chocolate chips and fill 3/4 full with batter.

Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack.

The muffin on the right has peanut butter w/ a malteser on top. The one on the left has nutella w/ a Malteser on it!

Gluten free cake tester

I have a cake in June that requires the top tier to be gluten free. I bought awhile back 125 Best Gluten-Free Recipes I had never made gluten free anything before so i had to start practicing to make sure i got the best flavor of chocolate cake. I thought i'd share the recipe as i found it hard finding a good gluten free recipe that had ingredients that were easy to find.

Here are a couple of pictures.



Preheat oven to 350F, two 8-inch round pans, lightly greased

3/4 cup Whole Bean Flour
3/4 cup Sorghum Flour
1/2 Rice Flour
1/4 Soya Flour
1 tsp Xanthan gum
1/2 GF baking powder (i used regular baking powder)
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
3/4 cup shortening or butter, softened. (I used butter) :)
1 1/2 cups packed brown sugar
3 eggs
2 tsp vanilla extract
2 cups GF sour cream (i used my normal store bought sour cream)

Directions (Please follow these to the T for best results)

1. In a large bowl, sift together whole bean flour, sorghum flour, rice flour, soya flour, xanthan gum, baking powder, baking soda, salt and cocoa. I sifted it twice and set aside.
2. In a seperate bowl, using an electric mixer or stand mixer, cream shortening or butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Stir in dry ingredients alternately with sour cream to butter/sugar mixture. Make 3 additions to dry ingredients and two of sour cream. Stir just until combined after each addition. (make sure you scrap the sides of your bowl so everything is mixed)
3. Spoon into prepared pans. Spread to edges and smooth tops with a moist rubber spatula. Let stand for 30 mins. (I found that was the best result for the cake)
4. Bake in preheated oven for 35 to 45 mins (remember ovens vary) or until a cake tester inserted in the center comes out clean. Let cakes cool in pans on racks for 10 mins. Remove from pans and let cool completely on racks.

(This recipe is found in the book i mentioned above, this is not my own creation but i did make a few modifications based on my own personal taste of gluten free flours)

Cake Contest in Kitchener/Waterloo

A local cake bakery Icing Inspirations/Too Nice to Slice are holding their 1st Annual Cake Competition.

I've been throwing around the idea of entering it as i think it would be great practice and a lot of fun. The theme is Inspirations in Wonderland and it needs to display an Alice in Wonderland theme. I am entering this competition as a hobbyist and it must consist of 1 or 2 tiers and fit into a 24" area. Now i must start thinking of what i want to do as well. Now only about style but flavor as well.

Tuesday, May 4, 2010

Oh how i love Coach

So i have a cake order coming up in a couple of weeks which consists of a pink Coach purse and pink ballet slippers. I am a huge coach fan i own 7 purses, 1 includes a baby bag. Yes i have a blue coach baby bag luckily enough someone else bought it for me. There is no way my husband would have let me buy it for myself. So i decided i would post the pictures of the coach purse i need to replicate and the pink pointed ballet shoes. I am excited also very nervous as i don't do much carving. So i'll be making a marbled pound cake which hopefully carves well. Wish me luck!