Mardi Gras Sweet 16

Ben’s cousin called and wanted a cake for their daughter and a friend, Autum and Tara.  They would share this cake for their Sweet Sixteen Birthdays.  They chose the Mardi Gras theme, a three tier vanilla cake with buttercream to feed 50.

We began by baking two 6″, two 8″ and two 10″ round cakes.  After individually icing each tier with different Mardi Gras theme colored buttercream, 10″ – Purple, 8″ – Green, 6″ – Yellow, we stacked all three cakes.  We piped a diamond type pattern on each tier in the color of the cake above and then piped in cornelli lace to fill the areas.  We piped a large bead border on each tier and then placed Mardi Gras beads around each layer.  We placed a small mask to adorn the bottom tier and a large mask with feather for the topper.  Finally we piped “Happy Sweet 16 Autum & Tara” and called it complete!

Thanks, Brandon and Christy, for allowing us to create such a fun, colorful cake.  We hope the girls have an absolutely amazing day!

 

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Base Loaded!

Megan contacted us a few months back about doing a cake for her son’s third birthday. She wanted a baseball theme vanilla cake with buttercream to feed 30.

We began by baking two 10″ round cakes and a half of a ball pan. We stacked the two 10″ cakes on top of each other and iced with buttercream. We piped the grass on top of the cake as well as the bottom border. We covered the ball with buttercream, piped the red laces and placed on top of the grass. The night before, we created the “3” and “HARGIS” with royal icing and let it harden overnight. We leaned the “3” up against the baseball and “HARGIS” up against the side of the cake. Finally, we piped Happy Birthday above Hargis’s name in white buttercream.

Megan, thank you so much for allowing us to be a part of his fun day. We hope Hargis has the best birthday ever!

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Introducing Mr. & Mrs. Josh Seay!

Our lovely friends set the date for their journey together to begin on October 7, 2012.  They came to us with exactly what they wanted for their wedding and groom’s cake.  The wedding cake needed to feed 75 and was to be chocolate with buttercream.  The colors of the wedding were silver and watermelon.  The groom’s cake was to be red velvet and sculpted into a replica of Josh’s truck.

Prep work began for the cake as the hunt for ribbon and trim began.  The photo she showed us in regards to her design for the cake was a three tier cake with a wide silver satin ribbon adorned with diamonds at the base of each tier.  She wanted to add a thin watermelon colored ribbon to the center of the silver ribbon to add a touch of color to match the bridesmaids dresses.  The center tier had three satin ribbon flowers with diamond studded brooches.  We finally found the silver and luckily had the perfect color watermelon ribbon on hand but found the diamond border to be quite difficult to find.  This resulted in buying a large container of diamond studs and a thin silver ribbon.  We glued the diamonds onto the ribbon and let them dry while we were making the cake.

 

We also created the ribbon flowers from the same ribbon, sewed the petals together and attached the brooches.

To keep them secure on the cake, we used a wire, skewer and hot glue to create a long wooden piece that would poke into the cake and keep them sturdy.

For the wedding cake we baked two 6″, two 9″ and two 12″ round cakes.  We covered them in buttercream and stacked them on my Aunt’s beautiful mirror board (which we broke later in the evening and hate it so bad!  Replacement on the way and recreation of broken mirror/mosaic board in the making!)  We wrapped the wide silver ribbon around each tier followed by the thin watermelon colored ribbon and the diamond border.  We piped tiny white buttercream beads around each base to secure the diamonds, placed the satin ribbon flowers on the middle tier and the “S” topper on top and called it complete after 4 hours of decorating and 4.5 hours baking.

We knocked the wedding cake out first to give us more time on the groom’s cake as it was to be sculpted and we knew all the tiny details would be very time-consuming.  We baked a 12″ square cake and cut in half, adding a portion to the top and back-end to make the cake roughly 14″ x 5″.  The photo we had printed, luckily, was 7″ so it made our proportions perfect as the photo was half the size of the cake.  (photos below)

Ben did his magic and formed the most incredible red velvet truck I have ever seen.  (He is truly amazing as everything he does, no joke.)

We coated it with buttercream and placed marshmallow fondant on top.  He then traced the lines in the truck to give us a guideline on what we needed to paint with silver luster dust.  After the luster dust was painted, we added black to the windows, red as the tail lights and orange to the front headlights.  We added a bumper to the front and rearview mirrors to the sides and painted them silver.  We used diamond as the headlights to bring the wedding cake and groom’s cake together.  Finally, after 6 plus hours of decorating, there was a beautiful show truck in our dining room.

After 14.5 hours the wedding and groom’s cake were complete.  We then got a call to deliver early Sunday morning and to take pre wedding photos of the girls getting ready, which was really exciting as we are wanting to expand our wedding business into cakes, design of stationary and wedding photography, you know, the whole package.

Josh and Jackie, we love you and are so proud of you guys!  Thank you so much for allowing us to take part in such a special day.  It was an honor to watch you exchange vows as it has always been an honor to watch your love grow.  Congratulations from the Ross’s!

 

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Garsh! it’s Lex’s Birthday!

Our good friend Lex, known by many of Straight Line Stitch, had a birthday earlier this month but was away on tour making it impossible to create a surprise cake for her.  Momma, Lex’s mom, called and told us when she would be home and had the same idea to surprise her with a Goofy cake. She came home today in which we surprised her with a strawberry Goofy cake.

We baked a 9″ x 13″ sheet cake and covered in buttercream.  We then traced the outline of Goofy onto the top of the cake and piped in the colored areas, finishing with Happy Birthday Lex on the sides and a green border.

Lex, we love you and are so proud of you!  Happy to have you home with us for a bit before your next exciting journey!  We hope you had an amazing birthday on the road and enjoy your cake!

 

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Buttercream Roses for Mom!

Mom #2 (Ben’s Mom) celebrated her birthday on September 11th as well.  Since she is in love with our buttercream, we decided to do her a cake that used tons of it (we’ve been wanting to try our hand at this cake for a while now).

We baked 2 6″ round chocolate fudge cakes and covered in a layer of buttercream.  We then used the 1M enormous tip and created roses all over the cake.  This took us about 2 lbs of buttercream for this small cake.  To finish it off, we added sugar flakes all over the cake to make it sparkle.

Happy Birthday, Momma Terri!  We love you!

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Purple Lace

Our dearest friend, Holly (whom we love more than cake) celebrated her 29th birthday September 11th.  We tossed around some ideas for the theme of her birthday cake, but decided upon a feminine, dainty design.  We went with a chocolate fudge cake covered in buttercream and purple fondant and decorated with lace/floral buttercream piping.

W baked two 6″ round cakes and covered them in buttercream.  We then colored some homemade marshmallow fondant purple (her favorite) and draped it over the cake.  We used white buttercream to freehand the lace/floral design around the cake.  We finished it up by added a bead border to the base.

We love you, Hols, more than anything!  Hope you had a perfect day!

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Burlap and Buttercream

Patty, my co-worker and friend, is now a beautiful bride! She has talked to me for the past few weeks about her decor/colors/style of the wedding to match her cake.

She wanted a vanilla tier covered in ivory buttercream that set off to the side from the cake that was to be served. On the main cake, she wanted a vanilla cake covered in chocolate buttercream to feed 50.

Since she had the shabby chic design with neutral colors, burlap fabric and brooches, I passed on some cake design ideas to her and decided upon the following cake.

For the top tier that set to the side, Patty found a beautiful vintage stand that fit the 6″ round cake perfectly. We stacked the two layers and covered with ivory buttercream. We then cut a 2″ wide strip of burlap (double layered) and iron the crease to create a nice thick ribbon border. After wrapping it around the tier we added a 1/2″ dark brown ribbon to the center. We then piped a small ivory bead border around the bottom of the cake and piped cornelli lace on the top portion. Since she had a bride/groom topper picked out, we piped a small bead border on top to help leave the center flat for the topper. We then piped chocolate buttercream flowers to add a touch of color to match the bottom tier.

For the main tier that will be served, she wanted a basic 9″x13″ sheet cake double stacked. We created the cake base from 2″ thick styrofoam wrapped in burlap and cellophane. After stacking the two layers of cake, we covered it in chocolate buttercream. We repeated the burlap & brown ribbon steps to the bottom tier and piped an ivory bead border. She made an initial topper for this tier so we left the top open for placement. We then piped chocolate cornelli lace and added ivory buttercream flowers.

We created two burlap bows to adorn each tier and placed a beautiful brooch in the center.

After 6 hours, the wedding cake was complete.

Congrats, Patty and Todd! We wish you a lifetime of happiness, love and laughter.

Love you!

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Seeing Stripes!

Good friends, Garrett and Heather, contacted us about doing their daughter Alex’s 16th birthday cake.  They sent us a photo of a cake they liked.  The theme was hot pink with black zebra stripes with a middle tier that was white with black decor.

They only needed the cake to feed 30 but wanted a 3 tier cake (square, round, round).  After doing some figuring, we informed them the smallest 3 tier cake we could do (10″ square. 8″ round, 6″ round) would feed 62 unless they wanted to do single layer tiers instead of double.  They quickly decided upon the cake to feed 62, so to the kitchen we went.

The top 6″ round tier was vanilla.  The middle 8″ round tier was chocolate.  The bottom 10″ square tier was marble (chocolate and vanilla swirl).  After we covered each double stacked tier with buttercream, we covered with fondant.  We colored one batch of fondant hot pink and left the other white for the middle tier.  After the fondant was in place, we decided to paint on the stripes rather than to cut fondant stripes and have them raised on the cake.  After we painted the bottom and top tiers, we piped on a damask border with black buttercream onto the middle white tier.

We then stacked the cakes and finally called it complete after 9 hours of baking/decorating.

Happy 16th birthday, Alex!  Look forward to seeing your smiling face at the party!

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Power Ranger Birthday

Darrick contacted us a few months back about doing a red Power Ranger birthday cake for his son.  He wanted a vanilla cake with buttercream icing to feed 20.

We began by baking a 11×15 sheet cake and carving the silhouette of the helmet. We used a knife to round out the edges and then applied a layer of buttercream. We drew out the outlines for the eye area and mouth and covered them with a smooth layer of buttercream in the needed colors. We piped the lips and came back with an outline to clean up the edges for both sections. White and gray were piped on for the teeth around the eye area of the helmet.  The rest of the buttercream was tinted red and used to pipe little tiny stars all over the cake to fill in the helmet color. After 4 hours baking/decorating it was complete.

We hope you had an amazing birthday!  Thank you for allowing us to take part in such a special day.

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Sweet Baby Cake

Mrs. Lynne contacted us a few months back for a baby shower cake for one of her co-workers.  She sent me the image of the invitation pictured below and wanted to go with a design that matched.

The cake was to feed 75 so we decided on a two tier design.  She wanted a vanilla cake with buttercream icing and blueberry filling.  To keep the cake uniform and not pick two of the three designs used on the invitation, we chose the bottom large polka dot design for both tiers.  She also wanted a baby blue base for the cake to sit on.

We baked two 12″ square and two 8″ square cakes.  We piped a buttercream border to act as a “dam” to keep the filling inside of the cake.  We then poured blueberry filling onto the cake.

We piped buttercream on top of the filling, placed the cake on top and covered with buttercream.  We repeated these steps for the 8″ top tier.  We then stacked the cakes, piped the brown polka dots and pearl borders.  We tied a brown/blue satin ribbon for the topper.  After six hours, the cake was complete.

Thank you, Mrs. Lynne, for the opportunity to make this cake and congrats to the mom and dad to be!  What a blessing.

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