Peas in a Pod Cake

So I had a super fun little cake this week.  It is based on two pictures.  One was a belly cake, the other was a one-tier round.  Each of these pictures featured only one baby, but this cake is for a baby shower for TWINS!
  I have been taking some time to perfect my recipe amounts.  I found the right amount of batter to make my cakes as tall as possible with as little waste as possible.  Before, I have been cutting the tops flat for a nice level surface.  For this cake I took the two 10" chocolate and two 6" yellow cakes right out of the oven and flipped them so the dome was sitting on a platter - face side down, I guess you would say.  Doing this made a completely level surface on both top and bottom without wasting any cake.  This is good for two reasons: 1.  The cake has maximum volume with no wasted ingredients.  2. I'm not eating the leftover tops of cakes anymore.  I'm sure my hubster will be upset with no leftovers around, but c'est la vie, non?  When I make cakes, I usually fill the pan about 2/3 full.  Each recipe has a different rise, so each new recipe has to be tested to make sure you're getting the full potential height but not overfilling to the point of overflow during baking.
  Well, at any rate, the cakes were baked and the strawberry filling was made.  I made the cake board by putting together three stiff foam poster boards and cutting out a 12.5" diameter circle.  I use a razor blade for this.  I have found that this kind of poster board is great for cake boards.  The technique I use for making the cake board has evolved over time.  I recently picked up a compass, which has made making perfect circles SO much easier.  It was 2 bucks at Walmart, and it was the best 2 bucks I've ever spent!

  So I filled the cake, let it settle (filled cakes are going to settle a bit, so it's best to wait a while after putting on the 2nd layer to finish the tier off.  Otherwise the filling will make a bump in your cake.  I just learned this) and rolled out my fondant on a counter lightly coated with shortening.  Wilton has a fondant coverage chart that deals with weights, and while it allows for a little more than I require usually to cover a cake, it makes sure that I have enough.  This fondant was white, so no problems coloring it.  I placed and smoothed the bottom tier and put cut wooden dowels into the bottom tier for the top to sit upon.  I did the 6" top tier next in much the same way.  After I finished covering it with fondant, I placed the top tier onto the bottom tier's dowel system, then I cut a dowel large enough to go through the entire cake, made a point on one end so it could go through the board under the 6", and put it through to give more strength to the overall structure.  I covered the remaining cake board with fondant, then I made ribbons out of green fondant and placed them.
  Making the babies and the peas with the pod was easier than I thought it would be.  It's like playing with playdough!  The vines were fun to make and to place.  I used my edible gumpaste glue to put them and the dots on the cake, created some leaves, and VOILA, there it is.  I had an excellent time!

Another Princess Castle Cake

This week went by so quickly.  My son is talking more and more each day and while I have been taking moments to step outside our everyday routine to enjoy the process, it feels like everything is either speeding or crawling by.  Does that make any sense?  No?  Well, I guess I should just stick to the caking of it all, then. :)

I had made a castle cake before for Dollbaby when she turned 4.  She just loved it.  This cake was for a first birthday party!  I did make a 3D crown smash cake, but dang it I forgot to take a picture of it!  Ah well.  Life goes on.  ANYway.  Today I tried out the hot knife technique.  Since it is ridiculously humid here (and hot), my buttercream hasn't been crusting the way I'm used to in order to do the VIVA paper towel smoothing I do.  Thus, I reverted to the hot knife trick.  You just get the frosting on the cake, then dip the spatula in HOT water and smooth.  It's very fast but it takes some getting used to and some practice.  I used that technique on the crown smash, so you don't even get to see the results!  I'm sorry!  Well, anyway, the castle cake was pretty much a repeat of the first time I made it, with a few small (or large, depending on how you look at them) exceptions.  This time I offset the 6" 2nd tier to the back so I could use the steeple roof.  I baked the cakes taller so I could use the provided door (last time my tier was too short and the door was too tall to fit properly, so I just frosted a door on).  I used fondant to cover the turret roofs, which proved much easier for me to do and much easier to transport for the client.
Last time I did this cake, I had such a hard time getting the towers to stay in place.  Last night, I was about to lose my cool when the new plans failed (using gumpaste to hold in place, using melted chocolate to hold them in place.  These just didn't stand up to it).  My INCREDIBLY SMART hubster came up with the brilliant idea to drill holes in the bottom of the towers, just large enough for the dowels I was using to fit through.  IT WORKED!  He is SO great!  He drilled every last tower to make my life easier.  I lurve him.

I worked as I went, placing a tower, decorating around it, then placing another.  I covered the cake board with fondant this time, which I like the effect of.  I used florist's tape around the cake board border to cover the raw edges.  The leaves were made using tip #67 and a bit darker green than the accent.  The bottom of the cake is 2-10" layers of yellow cake and the top is 2-6" layers of chocolate.  SO GOOD!  One problem I had was with the placing of the top towers.  They should have been placed farther apart to take into account the width of the tops.
I think next time I will try out another method of baking and preparing the cakes that I found online and review it for you.  It is a way of baking so you don't have to remove cake from the top of the layers to make it level.  I'll let you know.
I very much enjoyed making this cake after my husband helped me out so dramatically.  THANK YOU SWEETHEART!

Under the Sea Cake

I made one major mistake while making this 8", 2 tier cake-  I forgot the dowels in the bottom tier to keep the cake from squishing!  Thankfully, the squishing was kept to a minimum by keeping the cake refrigerated, as I pipe a border of buttercream to contain the filling.

It's a Decadent Chocolate cake with Strawberry-Blueberry filling - YUM!  The Ariel figurine is actually a candle I picked up at a party supply store.  Too cute!  The underwater effect was made by mixing green and blue frosting and layering it side by side in the piping bag, then squeezing it on thick and smoothing in only one direction with the spatula.  I was pleased with how it came out.  I was going for pink sea anemones with the flowers but I didn't want to detract from the figurine, so I kept them very small.  The seaweed was done with swirly green frosting (just frosting with the green not mixed completely in) and a leaf tip, I think #67.  I took two pictures only of this cake...I know, bad foresight!  One has the flash off and one has the flash on...I think I'm going to put both in here.
Why?  Well, just because I can!  :)
It was a fun little cake and the birthday girl was so pleased!

Happy Un-Birthday to Aquarius!

This cake, while quite small, is just TOO CUTE!  I found it on SugarMamaTreats.com and had to try out a version of it.

It's a 2 layer, 6" Decadent Chocolate cake with vanilla butercream filling and frosting with fondant and gumpaste decor.  The "water" is fondant, and the Aquarius symbol and jar are gumpaste.  I started this cake by making the gumpaste structure first.  I freehand drew what I wanted and cut it out, let it dry, then painted it using color gel and vodka.  I use vodka instead of water because it both leaves a cleaner line, and dries quickly and completely.

Using water on gumpaste sometimes causes collapse.  Anyhow.  I achieved the shimmery gold effect by dry painting shimmer dust onto the places I wanted it and let it dry thoroughly again.  Then I baked the cakes, filled, stacked, and frosted.  I used the paper towel technique I posted about on the cake, then let it set in the fridge until it was hard.  The fondant I split into three sections and colored each one differently for the multi-colored effect.  My husband and I watched True Blood (HBO series) while I painstakingly made little snakes of fondant and curled them around upon themselves to set on the cake and the board.  I used fondant for the lettering as well.  This cake is a birthday cake for someone whose birthday it ISN'T, so it was just a super fun cake to let myself experiment with.