It’s been almost a year since I’ve had my Russian piping tips out. Those that follow me on Facebook and Instagram would have seen my video piping flowers last week. I piped them all out and then popped them in the freezer to use this week.
I was unsure of how well they would defrost after I had put them on a cake, but I am pleased to tell you that it worked out really well! As I thought the roses and more “dense” flowers (without delicate stamens etc) froze and transferred the easiest.
This cake was for a wedding anniversary, a 51st! As the 50th is the golden anniversary I decided to add just a hint of gold to the cake for this year’s too.
The cake was a chocolate cake, drizzled with strawberry syrup, and layered with vanilla buttercream. The cake was covered in buttercream and detailed using an Evil Cake Genius Contour Comb (I looooove these things!!!)
All the flowers and leaves are buttercream with the gold leaves made from homemade sugar lace on a Sugarveil Leaves mat.
I’ve been wanting to have a go at a mirror glaze cake for over a year now, finally I found an excuse – Valentine’s Day!
We are now settled in our new home, a meer 14,000 kms from our place in Texas! Things are still in a state of disarray but the kitchen is sorted. I have missed playing in the kitchen and this cake was a great break from the boxes and organising.
The cake is a Triple Chocolate Mousse Cake, I halved the recipe for my small heart mould.
After making the mousse cake I popped it in the freezer overnight before following The Topless Baker’s mirror glaze method. You can find his tutorial here.
There are so many different methods for creating amazing mirror glaze designs, this one was using a swiping action. I look forward to trying some of the other methods I have spent countless hours watching on YouTube!
Here’s a quick video of my first try, it is as simple as it looks!
My last order for our time over here in Texas, a Frozen cake for a gorgeous 3 year old.
This cake was super simple, using an Elsa doll as the base. I only had a day to get this one together and thankfully nothing went wrong!
Elsa’s skirt is a rich chocolate cake filled with vanilla buttercream and covered in fondant. The top of her dress is also fondant.
Rock sugar and sugar and fondant snowflakes give some detail, and a bit of extra icy sheen with an airbrush of pearl lustre and she was done.
The weather here in Texas is crazy for mid November. It should be cooling down, it’s not!!! Today we hit 30°C, those Fall boots will have to wait, it was perfect weather for wearing wedges.
This cake was based on a Michael Kors wedge that my friends and I fell in love with, funnily enough, none of us bought them! So, we will eat one instead!
The top of the shoe is fondant with tylose to stiffen it up so it would hold its shape. The bottom wedge part of the shoe is chocolate mud cake.
Metal tag with the birthday girl’s initials
Not all Halloween cakes have to be gory. This simple cake does double duty, Halloween and a birthday.
Covered in black fondant and rolled in Kara’s edible gelatine glitter, this cake contains both chocolate and vanilla cakes sandwiched with ganache.
All the glitter!!!
Topping it off is a handmade skull flower. The skull itself is white chocolate, gum paste petals surround it, and finally some cake lace to soften it and provide some contrast.
I stumbled across some instructions for “board baking” the day before I did this cake. So, I gave it a go. The original idea was from Shannon Bond Cake Design. The advantage of baking the fondant covered board is that the fondant sets hard – no waiting! Simply cover the board (mine was cardboard) with shortening to adhere the fondant. Cover the board with a thin layer of fondant and bake in a very low oven (170F/80C) for approximately 15 minutes. Remove from oven and leave to cool completely. You now have a dint proof covered board 😃
This week I tried out a new technique, watercolour buttercream. The whole process was surprisingly pleasing as the randomness of the colour is what made it beautiful.
I covered the entire cake with Shannon’s American Meringue Buttercream. This has to be the smoothest buttercream I have ever had the pleasure of working with! Do yourself a favour and go and check out her page, the recipe is there waiting for you to try.
The top of the cake was adorned with gelatine bubbles. There are heaps of tutorials available on making these if you are interested in trying, just have a look on YouTube. Instead of colouring the gelatine while liquid, I chose to airbrush the dry bubbles to add colour. I did add pearl lustre dust to the gelatine liquid on one batch but you could airbrush this on too if you chose to.
This cake was for a lovely baby shower 😊
This week I had the opportunity to make a really fun cake. A very special visitor was here in DFW and it was his 40th!
We surprised him with his birthday cake: steak, chips, and tomato sauce (ketchup) while having dinner at Campisi’s in Dallas. The staff there were fantastic helping me with the cake surprise.
The cake is chocolate mud cake covered in ganache and then fondant. Airbrushing to simulate grill marks and a fondant bone. As the big 4 0 was being celebrated in Texas, the steak has been branded with the state outline of Texas and a 40 inside it.
The handout chips are cookies, also airbrushed to help make them look like chips. Tomato sauce (ketchup) is red buttercream.