Month: January 2019

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Mermaids Are Real

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Believe it.  Mermaids are real.  I mean, how else did we come up with the design for this cake?  We researched the real thing, of course!

Today’s cake was my favorite cake from last week.  It was for Miss Addison’s 9th Birthday.  We have been doing Addison’s birthday cakes- along with her sister’s- for years.  These girls are the absolute sweetest, so we wanted to make sure this cake was exactly what she wanted.

To create the perfect mermaid cake, we started with two tiers of cake.  The bottom tier was kept a traditional two layer cake and iced smooth in turquoise, but the top tier was carved to give the look and shape of the mermaid tail.  Here’s a peek at it before we added all the beautiful scales:

Pretty, right?  While this cake was chilling, we began cutting out all the scales.  We needed dozens of circles in a variety of colors.  Some we kept plain and some we glittered to give a little boost:

Next, we started adding them to the cake one by one varying the colors and pattern.  We started from the top to get the look that we wanted.  We also added the fondant tail that had been pre-made and skewered to use as a topper.

Once the scales were all on, we added our gilded shells and seaweed.  We added a gold #9 and Addison’s name to complete the look.

 

Happy Birthday Addison!  We hope your 9th birthday was as awesome as you!

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Baby Boom

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Baby shower cakes were quite popular last week… And it looks like there is a baby boom of BOYS coming soon!  Today’s cake was for baby Jude who was celebrated with a two-tier cake to serve about 25 people.

We started with a base icing of white buttercream and added baby blue and silver accents.  On the bottom tier, we wrapped a baby blue band of fondant around the center of the tier to break up all the white.  We then added a layered plaque front and center on the tier.

On the top tier, we added sporadic polka dots in baby blue and silver.  The oversized fondant bow was placed on the ledge of the cake and coordinating borders were added to complete the look of the two tiers.  Lastly, we added a fondant carriage topper, which was created ahead of time, so it would dry and hold it’s shape.  Skewers were inserted into the carriage, so that it could be added as a topper.

So cute!  Welcome baby Jude!

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Edible Advertising

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Business cards are so 2018.  What’s in now?  Edible.Logo.Cookies.

These logo cookies are the perfect way to get your business name out there…and have it be remembered!  To make these yummy hand-outs, we start with our delicious chocolate chunk cookies.  Once baked and cooled, we add a circle of buttercream icing and use it as the glue to attach the edible image logo.  Once attached, we then add a ring of sprinkles to coordinate with the logo.  For the TaulCoy Room, we went with a classic black and white combination to coordinate with their grand opening party colors.   We then heat sealed them for freshness.  Delish!

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Monkey Business

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Last week we created the sweetest baby shower cake to welcome baby Carson to the world.  With a color scheme of baby blue and grey and monkeys we were able to create a cake that was simple, but a perfect complement to the invitations and party ware.

We started with a blank canvas of white buttercream iced smooth.  We then added baby blue and grey fondant polka dots in a uniform pattern on the bottom tier and sporadically on the top tier.  We then added a fondant plaque with baby Carson’s name on the front of the cake.

Once the cake was decorated, we added the monkey topper, which was sculpted from fondant in advance so he had time to dry. Too cute…welcome baby Carson!!

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My Kind of Suitcase!

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If you thought the cake from yesterday’s post was amazing, you’ll love today’s cake.  Billy’s groom’s cake at Vesica Piscis Chapel was just as fun as Stephanie’s blush and gold cake was beautiful.  We did a luggage cake for Billy that had stickers and a luggage tag inspired by special memories for the couple.

To create this cake we baked two half sheet cakes.  We stacked them with a filling in between and carved the corners a bit.  Once carved, we iced the cake in chocolate brown buttercream and smoothed out.  After the buttercream chilled, we were able to add the fondant accents.  We started with the edging and luggage straps and then added buckles and a handle- all made of fondant.

Once the accents were on, we painted the hardware gold to match the metallic color of the reception.  We then added the stickers of their favorite places.  Happy travels Stephanie & Billy!!

 

 

 

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Blush & Gold Perfection

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Some wedding cakes just come together with all the right elements that you don’t see until they are set-up at the reception.  This cake was a beauty in our kitchen, but once it was displayed at Vesica Piscis Chapel and the accents and flourishes were added, it was absolutely stunning!

This base icing of this cake was a vanilla American Buttercream that we smoothed out on each tier.  Once the icing set, we stacked each of the five tiers, so that it could be painted and decorated.

For the blush painting, we mixed shades of light pink and thinned them down with vodka and white food coloring.  We painted the various shades around the base of each tier.  Once finished, we added a gold drip around the top of each tier using white chocolate and edible gold paint.  The cake was then chilled, so it could firm up for delivery.

Once we were onsite at the reception venue, we placed the cake on an 18″ round gold mosaic cake stand.  The florist, Daniel Weir Designs, provided the flowers and fruit garnishes that we placed on top and around the tiers to pull in the other colors of the reception.  The finished product was nothing short of stunning.

We wish Stephanie & Billy all the best as they begin their life together!  Speaking of Billy….be sure to tune in tomorrow for a behind-the-scenes of his groom’s cake!

 

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Let’s Get Naked!

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The naked trend in the cake world is still going strong!  A totally naked cake is one with no clothes (icing) on it, so it would follow suit that a nearly naked cake would be one that is at least partially dressed.  We prefer the latter – nearly naked – as a little icing on the cake helps to keep the moisture locked in, so that the cake doesn’t dry out.

We had the pleasure of creating a nearly naked cake last weekend at one of our favorite venues, The Hidden Porch.  For this cake, we iced each tier with a very thin layer of buttercream very smooth.  We then stacked the cake and added a berry border with strawberries, blueberries, blackberries and raspberries.  The finished look is both colorful and delicious!  The adorable wood toppers added the perfect rustic touch.  Congrats to Mr. & Mrs. Myers!

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Who’s Ready For Spring?

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At All Things Cake, we do lots of cupcakes, but it’s rare to have multiple orders for similarly themed cupcakes in the same week.  Well…it happened this week!  We had two floral orders for cupcakes with pastel-ish colors and it had us swooning for Spring.

The first order was for flowers using soft pink, purple, peach and yellow.  We created rosette cupcakes and hydrangea cupcakes with sage green leaf accents.  Both of these cupcake designs are made using the same piping tip, tip 1M.  The hydrangea design on the cupcake is created by piping multiple jumbo stars in a mound all over the cupcake.  The multiple stars created by the open star tip give the effect of multiple delicate hydrangea petals.

The other design in this order was of a rosette, which is also created using the 1M tip.  One continuous circular swirl is made to cover the top of the cupcake.  A tip 352 leaf is then piped to complete the flower.

The second floral order was equally as beautiful and incorporated yellow, pink, light orange and wine. Instead of primarily using the 1M tip, we used petals tips like #104.

Each cupcake in this order was made by layering petals in a circular motion to create the look of mums, pansies and others.  Most of the flower petals were a solid pastel color, but for some, we striped our piping bag with a coordinating color to create the two-tone look.  Once all the petals were piped, the flower centers and stamens were added to complete the look.

We are officially ready for Springtime!

 

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Sound the Alarm!

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Some cakes that we make just make you smile and this little fire truck cake for Adam’s 3rd birthday was definitely one of them.  From the cheerful blue color on the base of the cake to the fondant flame coming out of the topper, this cake made for a very happy birthday!

 

This cake was an 8″ round to serve up to 16 people.  It was iced smooth in the perfect boy blue color of buttercream.  Once the buttercream was set, we were able to add the firetruck focal point.  We did this by piecing together individual shapes of fondant and layered them to create a complete fire truck and ladder.

The yellow fondant hose wrapped around the base of the cake serving as the border, and it ends with a few drops of water squirting out…so cute!

Once the cake was completely decorated we were able to add the sentiment on the base and the topper with a layered fondant flame.  The topper and the flame were created a day or two in advance, so they would dry and hold their shape.  Once all the pieces were in place, this cake was ready for Adam’s 3rd birthday party…Happy Birthday Adam!

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Pink, Bling & Baby Elephants

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Parties to celebrate the arrival of a new baby are so special.  There is just something extra sweet about a baby shower cake…especially one with an adorable baby elephant topper!  This baby shower was for baby Sophia and was equal parts sophisticated, cute and girly.

For this cake, we started with 3 tiers of cake- enough to feed 50.  For the top tier, we iced it smooth in white buttercream and added layered fondant flowers in light pink and hot pink.  We added a band of bling to pull the silver elements into the design.

For the middle tier we iced the cake in light pink buttercream and added a quilted impression.  We attached sugar pearls to the intersections and accented the base of the tier with a hot pink fondant band and bow with a bling center.  We added a plaque with baby Sophia’s name in the center of the tier.

For the bottom tier, we iced the cake in smooth white buttercream and added a hot pink damask pattern in fondant.  This elegant pattern adds texture, color and detail to the tier all at once.  We completed this tier with a coordinating band of silver bling ribbon.

The topper on this cake, an adorable baby elephant, was sculpted out of fondant.  This topper was made about 1 week before the party to ensure that it would have enough time to dry.  To create this topper, we start with two pieces, the body and the head.  Each dry separately at first, but then are assembled with the ears and limbs.  Finally, the skirt and headband with bow are added to complete the elephant.

Please join us in welcoming baby Sophia into the world!