Tag: cake

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Classic Color Combination

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Is there such a thing as too much pink? Especially pink paired with gold? We don’t think so and neither did this client.

This was a small cake – 6″ round – to serve up to 10 people. This cake all started with the the pink chocolate accents. We made large chocolate swipes on parchment paper and let it dry. Once dry, the chocolate pulls away from the parchment and you’re left with these perfect pieces for cake accents! We added a gilded edge on our chocolate pieces and placed them around the cake giving it lots of dimension and height.

For the base of this cake, we iced it in a light pink for a contrast to the darker pink. After icing the cake smooth, we added a pink drip all around the cake. We then added the edible gold leaf flakes. After the chocolate pieces and gold leaf were on the cake, we added pops of buttercream, gold sugar pearls and macarons. We dusted the macarons to match the chocolate and then added gold accents with a gold highlighter powder mixed with vodka for painting.

There were lots of little extra touches on this cake to make it the perfect combination of pink and gold…just what the customer wanted!

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Two Gifts in One!

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We were so excited to receive this order. Not only was it a cake for a friend of the bakery, but it was essentially two gifts for the birthday girl in one! Why JUST give her a plant when you can give her a plant CAKE! This is exactly what her husband decided when he placed the order.

For this design, we stacked three layers of cake and layered them with buttercream. For the outside of the flower pot, we iced it in a few shades of gray to get the marbled stone look. After chilling the cake, we cut a circle out of the top and filled it in with oreo crumbs for the dirt. We added the edible silver leaf and lfondant lettering on the cake boards.

For the plant leaves, we skewered green fondant and let them dry in a leaf shape. Once dry, we dusted the leaves with petal dust to give them some shading and placed them into the cake. The overall look of a potted plant is both super cute and delicious! Happy 47th Amy!!

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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!!