I only have one pic of this one, but it is worth sharing. It was my first attempt at a 'crazy' cake, but came out looking awesome!
The one year birthday girl is now 3(!!), but still loves her chocolate cakes!
10.19.2014
SuperGirl!!!
This was made for my SuperGirl daughter for her 3rd Birthday.
Half chocolate, half vanilla, all delicious. The kids gobbled it up.
With SuperBird in the background, of course.
Nothing like cake, Superkids and Margaritas for a Fantastic Birthday!
Sunshine and Rainbows
For a special Birthday Boy with a Sunny Disposition...
Chocolate with a simple Vanilla Buttercream Frosting.
The Sun was a separate piece of cake, so it came off to serve as his own special cake, which he demolished happily.
Take Me To Your Meeple
This one was fun.
Pumkin Chip Cake with Maple Buttercream Frosting.
A Carcassonne Board Game, topped by a GIANT MEEPLE!
AAAAHHHH! It is coming to get us!!!!
Made for a Board Game Geek's 30th Birthday.
9.07.2014
Guinness Stout Cake
Beer + Cake = YUM
The design on this cake was pretty straightforward - and the pictures are from an old camera, so they don't really do the colors justice. But the black was perfect and the "foam" on top was a wonderful warm cream color that reminded you of a perfectly poured Guinness around St. Patrick's Day.
The design on this cake was pretty straightforward - and the pictures are from an old camera, so they don't really do the colors justice. But the black was perfect and the "foam" on top was a wonderful warm cream color that reminded you of a perfectly poured Guinness around St. Patrick's Day.
It also tasted FANTASTIC. Guinness Chocolate Cake, infused with more stout once baked. A Double Dark Chocolate Icing (dark cocoa and dark melted chocolate). And Salted Caramel Foam - buttercream icing with salted caramel mixed in, then more drizzled over the whorls of icing to add flavor, color and depth.
I would love to make another of these sometime soon. This was donated to a bake sale - it was going to be cut up and sold in pieces, but they made it into a raffle item instead. Maybe it will show up around St. Patty's Day this year!
6.17.2014
Honey Moon Cake
Last weekend was the Honey Moon, a rare event when the moon appears large and yellow in the night sky. It was also close to the solstice, which makes the moon appear even larger, so it was especially notable. I tried to replicate the color in the icing, with the dark blue of the night sky for the decorations.
It was also the Engagement party of two very special people, so the perfect time for a fancy cake.
This cake was absolutely heavenly. I forgot to get a picture of a cut slice, for a good reason - they were eaten too quickly! It was a big cake, but I saw people going back for seconds, and thirds, and maybe just a little slice more...
The bottom layer was a slightly-altered-for-the-better version of my Strawberry Velvet recipe, baked with a homemade syrup I made fresh from strawberries we picked just a few days before at Highland Orchards. They were so sweet, I didn't even use any honey - just mashed them and cooked them down until they were a good consistency, then ran them through the mini food processor. I used 8 oz. in the cake, then another 4 to make a Strawberry Buttercream that I used for the crumb coat. The outer icing was Coconut Buttercream. It all combined for a light, fluffy cake that was sweet but subtly so.
The Strawberry Velvet batter:
The top layer was an all new recipe: Cocoa Cabernet. This was downright delicious. The cocoa makes it rich without being heavy, while one recipe uses about 3 cups of wine combined. The wine is used as the liquid in the recipe then injected directly into the baked cake and allowed to soak in before it is assembled, which makes it unbelievably moist. Unlike many cakes with liquor, this one retains both some of the alcohol content and the tang of the wine, making for a unique taste. It used the Strawberry Buttercream as filling and the same Coconut Buttercream for the frosting.
Congrats to Ryan & Rachel on their engagement! It was an amazing party for the Honey Moon!
It was also the Engagement party of two very special people, so the perfect time for a fancy cake.
This cake was absolutely heavenly. I forgot to get a picture of a cut slice, for a good reason - they were eaten too quickly! It was a big cake, but I saw people going back for seconds, and thirds, and maybe just a little slice more...
The bottom layer was a slightly-altered-for-the-better version of my Strawberry Velvet recipe, baked with a homemade syrup I made fresh from strawberries we picked just a few days before at Highland Orchards. They were so sweet, I didn't even use any honey - just mashed them and cooked them down until they were a good consistency, then ran them through the mini food processor. I used 8 oz. in the cake, then another 4 to make a Strawberry Buttercream that I used for the crumb coat. The outer icing was Coconut Buttercream. It all combined for a light, fluffy cake that was sweet but subtly so.
The Strawberry Velvet batter:
The top layer was an all new recipe: Cocoa Cabernet. This was downright delicious. The cocoa makes it rich without being heavy, while one recipe uses about 3 cups of wine combined. The wine is used as the liquid in the recipe then injected directly into the baked cake and allowed to soak in before it is assembled, which makes it unbelievably moist. Unlike many cakes with liquor, this one retains both some of the alcohol content and the tang of the wine, making for a unique taste. It used the Strawberry Buttercream as filling and the same Coconut Buttercream for the frosting.
Congrats to Ryan & Rachel on their engagement! It was an amazing party for the Honey Moon!
Subscribe to:
Posts (Atom)