Sunday, December 12, 2010

Holly Berry Cake. Double chocolate cake with Raspberry buttercream filling covered in
fresh vanilla buttercream and decorated with fondant holly leaves and chocolate candy berries.

This week was a busy one so I have 3 cakes to show you! The holidays are usually filled with home cooking, home baked cakes and cookies so for a cake artist it is usually the slow time of year. But, recently, it has become a trend to take a pretty cake or cupcakes to a party as a Hostess Gift so this year I'm a little busier than usual. The Holly Berry Cake was fun for me to do because I don't work a lot in buttercream and I love to play with fondant. This gave me the opportunity to do both! Being Disney fans, and that's putting it mildly, it was also a chance for me to create my own "hidden Mickeys" on the cake! So this ended up being a very nice Hostess Gift for my client to present to her friends.

Mom's Birthday Cake. Double chocolate cake with Apricot filling covered in
fresh vanilla buttercream, edible transfers and topped with a sugar yellow rose.

This next cake is, as the title says, Mom's Birthday Cake. Every year I make my mom something special for her birthday. We have a family dinner and the cake tops off a wonderful meal. It's a challenge to come up with something new each year and see if I can top the year before! This year, and this weeks "secret", I got some of Duff Goldmans edible cake "tattoos". What you do to apply these is just put on the final layer of buttercream and while it's still "wet" you smooth on the edible transfer. And just like that your cake is decorated! You can find these at Michael's Craft Stores in the cake decorating section and they are really just that easy to use. You do have to be careful to place them exactly where you want them because they are just sugar. Once they touch the buttercream the sugar melds with the buttercream and you will not be able to move it. Then it's just a matter of adding a trim to your cake and some candles! In this case my Mom loves yellow roses and requested one for her cake this year so I made a huge yellow sugar rose and placed the wired flower into a coffee stirrer. The stirrer was just a teeny bit taller than the cake so that the rose didn't actually sit on the buttercream. This meant that she could remove the rose easily and be able to keep it as a keepsake. Sugarpaste, or "gumpaste", dries rock hard and you can keep it forever once it is totally dry.

Holiday Cupcakes. Gingerbread cupcakes topped with fresh
vanilla buttercream, colored sugar sprinkles and a chocolate candy berry.

The last "cake" of the week is actually cupcakes. I love baking these cupcakes because the smell of gingerbread brings back all my childhood holiday memories. As I mentioned above, these would make wonderful Hostess Gifts if you are going to a party or potluck dinner. These were treats for a senior community. Helping those who can not bake for themselves have a little taste of home baking at the Holidays. The Seniors eyes lit up at the site of these gingerbread treats and it was wonderful payment for this caker and her son.

This upcoming week brings another holiday cake. This time a 3D one! Can not wait to begin work on this one since the theme is such a fun one to bring to life. I'll post it next Sunday!


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