Monthly Archives: June 2013

Parks Wedding

Megan contacted us last year about doing her and Charles’s wedding cake.  Their wedding was scheduled for June 15, 2013.  They were going for the country chic them and she provided us with wedding cake and grooms cake photos that she wanted.

The wedding cake was to feed 150.  It was to be four tier buttercream cake with alternating flavors, vanilla and strawberry.  We baked two each of 14″12″ 9″ 6″ round cakes.  My lovely and talented Aunt, who taught me all I know, iced the cakes for us while we prepared the grooms cake and dowels that would support the cake.  We then stacked the tiers.  We mixed up brown buttercream and began piping the twig like design around each tier.  We attached the grapes for the final touch.

The grooms cake was to feed 100 and to be chocolate.  She wanted to go with the muddin’ jeep theme for Charles’s cake.  W began by baking two 14″ square cakes.  Ben then carved away at the cake to make more of an off-road appearance.  We then caked on the brown buttercream for mud and piped on the grass.  She had us order a toy jeep for the topper.  After it was in place, we added brown buttercream to the jeep and it was complete.

After 11.5 hours, the cakes were complete.  We delivered to the outdoor farm wedding and cut/served the cake.

Many thanks to my Aunt for helping us knock out this bad boy and to Charles and Megan for allowing us to participate in such a special day.  Congrats and God Bless!

Tagged , , , , , , , , , , , , , , ,

Sushi Birthday Cake

Our good friend, Billy, contacted us a few weeks back about doing a sushi birthday cake for his daughter, Auvey, who was turning 13.  He wanted red velvet cake to feed 25.

We began by baking a 12″ square cake.   We cut it down to 7″ x 12″ and used the remaining cake to create the sushi rolls.

We iced the 7″ x 12″ cake with red buttercream.  We mixed up wood grain colored fondant, pressed in a pattern to resemble bamboo and cut it to size to fit the edges of the cake.

With the excess cake, we cut the 2″ layer in half and used a circle cutter to form the rolls.  We stacked two of the circles together, piped buttercream in between the layers and around the top and edges. For the rice, we rolled thin strips of fondant, cut into 0.125″ pieces and rolled with our fingers to shape as rice.  We then placed the rice on the top and edges of the sushi rolls.  We used black buttercream to pipe on the seaweed ring and orange and green buttercream for the sushi filling.  For five of the rolls we wrapped the edge of the sushi with a strip of fondant and painted it black.  Auvey’s favorite sushi is the eel roll so we cut a strip of tan-colored fondant, cut slices in the edges, painted with hints of brown to look like it was cooked, topped with caramel for the glaze and put it on top of three sushi rolls.

For decor, we made the chopsticks and fortune cookie out of tan fondant.  We cut a strip of fondant and wrote her birthday message with an edible marker.  For the final touch, we piped little red buttercream flowers around the cake.

After 8.5 hours, the cake was complete.

We hope you had a fantastic birthday and enjoyed your sushi cake, Auvey!

Tagged , , , , , , , , , , , , ,
%d bloggers like this: