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Feeling The Blues

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As a cake person, when you get an order for a wedding cake that has color on it, you have to get it right! This cake will be in a room with a specific color scheme and will be heavily photographed. We, of course, ask for color swatches, but even with those, you can’t always guarantee that your buttercream will be the proper color….I mean, it’s sugar! But when we delivered this cake to Greenleaf Barn in Broken Arrow Oklahoma, we were so thrilled to see that our sugar’s shade of blue was SPOT ON!

This cake was a three-tier to serve about 75 people and was iced completely in buttercream. We first iced the cake in white buttercream to get the icing smooth. We then added a little blue buttercream and spread it around the tier to smooth it out and blend it with the white. The brushed and marbled look was just the look we were going for and the blue remained true to the color the couple was wanting. It matched the table cloth perfectly!

Once the tiers were iced smooth, they pere placed in the refrigerator to cool and set. Once set, it was time to stack and add the edible gold leaf accents.

When we were stacking this cake, we were careful to add extra support in the bottom tier, so the geometric separator would ne secure. We did this by adding bubble straws for support and a board on top of the cake for the separator to sit on. This was helpful in keeping the separator from sinking into the cake at the venue. The couple opted for some silk flower filler for the separator and a gold pick topper to complete the look. So pretty!

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Art Deco Cake

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Black and white and gold…so pretty! We absolutely loved creating this cake for a New Year’s Eve Wedding at The Mayo Hotel in Tulsa, OK. This cake was a three-tier to serve 62 people and had a different flavor and filling in each of the tiers. The top and bottom tiers were iced smooth with white buttercream. And for the middle tier, the bride stepped outside the box with a smooth, black buttercream tier. The contract of the buttercream colors coupled with the pop of metallic gold accents was stunning and The Mayo Hotel was the perfect venue for this cake!

Each tier of this cake had a fondant band at the base and the top and bottom tiers had hand cut and painted art deco fans and accents. These were created by cutting out fondant, adding texture and then painting the metallic gold accents. The middle tier was a bit different as we cut tiny lines and strips of fondant and added it directly to the cake piece by piece to form the art deco design.

The lines on this design were straightened with a razor blade for crisp perfection. Once the design was in place, with a very steady hand, we painted each piece gold with a mixture of edible gold and vodka. Art Deco perfection!!

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If The Shoe Fits!

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We love creating fun groom’s cakes! We have done several shoe birthday and groom’s cakes over the years, but this one was super special because it was for a professional pitcher in the MLB. He apparently has a decent collection of shoes and the bride wanted us to create this one to be edible for his groom’s cake.

The “cake” portion of this one was the shoebox and the shoe itself was made from rice krispie treats and covered in fondant. As with many of our cakes, we had to make the shoe in advance and in stages. We started out by molding rice cereal treats into the basic shape of the shoe. We then covered it in a very thin layer of buttercream and put it in the freezer to harden.

Once we had the shape of the shoe, we covered the shoe in white fondant and layered on the other black and gray sections one by one. We added texture to the tongue and sides as well as the sole. We added stitching marks where needed and we then added the shoe laces to look as though they were actually laced through the holes in the shoe. Lastly, we added the tags and logos with edible images.

She shoebox portion of this cake was made from chocolate 1/4 sheets that we layered with buttercream. We then iced the cakes smooth and covered the box in fondant panels to give the sharp corners. We added the logos and tags with edible images to complete the box. Lastly, we placed the shoe on top and “glued” it down with a little buttercream, so it wouldn’t move during transit.

We love it when couples think outside the shoebox with their cakes!!

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Have Cake, Will Travel

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Cakes that mimic inanimate objects are always fun to create! This one was for a groom’s cake at the Mayo Hotel.

This cake was essentially a 2-tier cake with the base cake being a 1/2 sheet double and the top being a sphere cake. There was only one element that needed to be created in advance on this cake: The suitcase handle.

THe handle was made from brown Satin Ice fondant. We started by rolling the fondant like a snake and curving it into the size needed for this suitcase handle. We added stitching marks before the fondant had a chance to dry to give it a stitched leather look. We then set this aside to fully dry before it could be added to the cake.

For the globe portion of the cake, we iced a ball shaped cake in off-white buttercream and smoothed it out, so the fondant continents would lay flat. We used the same tone of off-white on the fondant and the buttercram base to give this globe the look the couple was going for. We then airbrush outlined the continents and added globe grid lines. We then placed this cake in the fridge to chill.

While the globe was chilling, we carved the corners of the cheet cake to give it more of the luggage shape. We then iced it smooth in white buttercream. We iced it in white and then airbrushed it brown to give us the leather case look. We then added fondant accents like leather straps and buckles and airbrushed the whole cake to make sure everything matched.

The last pieces to be added were the gold accents and travel stickers. For the gold accents, we placed fondant pieces one the cake and painted them with an edible gold powder mixed with vodka. The vodka will evaporate and leave the gold color. For the location stickers, we printed those on edible paper and mounted them on white fondant and cut them out.

Lastly, we stacked the globe on the suitcase to complete the look. Happy travels to the happy couple!

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It’s a Jungle Out There!

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There are some cakes that you just fall in love with. The colors, the characters, the style of this cake was just too cute! This cake was for a second birthday with a jungle theme. Some jungle cakes are busy with too much going on, but this cake was simple and sweet in its design.

We started creating elements for this cake about a week before it was due. We needed to give the leaf accents and animals time to dry. When creating 3D fondant sculpted animals, you always have to do them in phases. You will start with the body and head separate. If you try to assemble to animal too quickly, the weight of the head can squish the body or cause the fondant to wrinkle. To avoid this, we created the core pieces and let them dry. Once dry, we were able to assemble limbs, ears and tails.

We also had to create the leaf accents, so they would hold their shape when placed on the cake. We used a variety of green colors of fondant and made differend shapes and sizes of leaves.
We also created the #2 topper in advance. We made this the same color as the off-white buttercream, so it would not compete with the animals and leaf accent colors. To make the number topper, we cut out the #2 twice and sandwiched floral wire inbetween the two layers of fondant. Once dry, this allows for the number to be skewered into the cake. The wire is thin enough not to be seen or cause a bump in the fondant, but stong enough to secure into the cake and hold the number upright.

When it came time to actually create an assemble the cake, we iced each tier in off-white buttercream and let it chill in the fridge. We then stacked the tiers and added the birthday girl’s name, “Chloe” on a wood-like plaque. This didn’t need to be made ahead of time sinde it’s placed directly on the cake. We then added all the leaves and animals to the cake in a staggered pattern to balance the design.

We think this one turned out super cute! Happy 2nd Birthday, Chloe!!

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This Noah’s Ark Cake is Double the Fun!

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Some cakes you have to begin working on well in advance of their due date simply because of all the fondant elements that will be going on the cake. This cake was certainly an example of this. While the cake was not baked until just before the party, the fondant animals (two of each!) and the fondant rainbow were created in advance, so they would hold their shape.

When you receive an order like this, it can be intimidating due to all the fondant pieces, but this one was super fun to create! We started by creating top portion of the ark, which was constructed using rice cereal treats covered in fondant. We use the wood impression mat on the sides and the brick impression on the roof. Once we had the approximate size of this element, we could create the animals that would be included on the ark. We created fondant balls for the head shapes and mounted them on wooden skewers, which would later be used to insert them into the ark/cake.

The animal heads needed to dry a bit before all the facial features and accents could be added. While those were drying, we created the rainbow. To create the perfect rainbow, we cut a corrugated cake board into the size that we wanted and measured the height of the rainbow. Knowing we needed 6 colors on the rainbow, we divided the height by 6, which gave us the width of each color band. We glued the fondant bands onto the board with piping gel and inserted skewers into the corrugated cardboard, so the rainbow would be able to stand upright.

As the party date approached, we baked the cake, leveled it and began to assemble the cake. We filled and crumb coated the bottom tier and added buttercream ruffles in an ombre pattern on this tier to mimic water and waves.

We then carved the top tier to give the cake a more rounded/boat look. We added a filling and crumb coated this tier and then added fondant pieces to look like wood slats. Once each tier was ready individually, it was time to stack the tiers and assemble the final look. We added the top of the ark, the rainbow and the animals to complete the look. What do you think?

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Par For The Course

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Golf cakes are always a fun request to get because there are so many design options.  We can create a golf course on a flat cake with sand traps, fairways, rough and greens.  Or we can do a 3D golf bag (this one is coming soon!) or 3D golf cart!  Or we can do something like we did for Garrett’s 30th Birthday, which was a simple and clean looking cake with some fun sculpted toppers.

 

We started wth a smooth and level base of lime green and added some darker green rolling fondant hills.  For the fondant toppers, we created a golf bag with clubs, a flag and a golf cart!  You can always add toy toppers, but if you can make them, why not?!

 

 

When making fondant toppers, you have to start well in advance, so they have time to dry and hold their shape.  Many times, they have to be made over the course of several days.  For the golf bag, we had to make the bag and the clubs separate.  The clubs are fondant on skewers that started white, but were then painted silver after they had dried.  Once the bag was dry, we were able to add the painted clubs to them.

 

For the cart, we essectially made each element separately: base, top, tires and let them dry.  Then the dash and seats were added to the base and the top was connected to the base with slewers. It’s hard to tell from the image, but the seats had a stitched impression, which gave it a realistic look. Last thing to be added is the tires, which need to completely dry, so the tread holds its shape.

This cake was fun to create, but the best part was seeing how happy the client was with the finished product.  Yay!

Until next time…happy caking!

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Boho Rainbow

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Who else is loving the Boho trend in all its earthy goodness?  I know I am!

This cake was a simple and fun take on the Boho Rainbow trend.  The base of this cake was a smooth iced white buttercream cake to serve about 26.  Once the cake was iced, stacked and chilled, it was ready to decorate!

For the top tier, we extruded fondant strips to form them into a rainbow using rust and browns.  You can make these strips by rolling out fondant “snakes”, but a clay extruder will make your life much easier and give you uniform strips.  You can “glue” these strips to the buttercream with a spritz of vodka using a spray bottle or you can brush on piping gel.  Once we had the rainbow in place, this tier was complete. Next up…MACRAME!

For the macrame tier, we used a variety of rope and tassel molds to press and form the ivory fondant.  We then laid out the pattern starting with the band at the top and working our way down.  This technique was time consuming, but so worth it when the pattern started to come together!

So what are you thoughts?  Think you’ll tackle a macrame tier or boho rainbow?  Drop your pics and questions in the comments and I’ll do my best to answer them!  Happy caking!!

 

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All Things Cake
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Love is in the Details…

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When I delivered this wedding cake, I was the only one in the venue at the time.  The bridal party was outside taking pictures and it was so quiet and peaceful inside. Usually, I have an audience while I set up the cake and place the flowers.  People as questions like, “Did you make that?” or “What flavor is it?”  And once a little girl made my day when she came up to the cake table and asked, “Wow – whose birthday is it?”  I got to explain that when you get married, you get to have an awesome cake.  But this time, no one was there to watch or chat.  At first I was enjoying the silence, but once I got the cake set up, I was a little sad that no one was there to admire all the little details on this cake.

This cake was delivered to Spain Ranch in Jenks, OK.  The white barn is stunning and this cake was perfect for this venue.  The bottom three tiers of this cake were jumbo tiers meaning they had three layers of cake instead of two.  Essentially, the bottom three tiers of this cake were equivalent in height to a 4.5 tier cake.  And that’s without the geometric separator and top tier!  This cake made a statement, for sure!

And let’s chat about this design! Each tier was iced in white buttercream, super smooth and level.  On the bottom tier, we added a quilted impression and piped over it to make it a raised pattern.  The remaining tiers were kept smooth and we added edible gold leaf accents to them.

The gold geometric separator was placed at delivery along with fresh flowers and greenery. It was so dreamy and romantic with all the little details from the petite bead border at the base of each tier to the ring of rosettes under the geometric separator.  Sometimes cakes with different patterns and finishes are busy or cluttered, but this cake was just lovely and complemented the reception perfectly.  What is your favorite part of this cake?