Tag Archives: buttercream

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!

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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!

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Bridal Tea Cupcakes

Mrs. Judy contacted us a couple months back and wanted 75 cupcakes for a Bridal Tea. She sent us the color swatch from fabric they are going to use at the Tea, which included dark blue, light blue, lime green and yellow. She wanted to incorporate all of the colors into the cupcakes to match the decor.

We decided on vanilla cupcakes in dark blue cupcake liners with yellow buttercream adorned with light blue layered fondant flowers and lime green buttercream leaves.

Congrats, Elizabeth! We wish you may years of happiness, love and laughter!

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Peacock Bridal Tea Cake

We were contacted a few weeks back by some of our dear friends about doing the Bridal Tea cake to feed 20 for our awesome friend, Amanda.  They left design and flavor up to us, but her sister suggested peacock theme/colors since she knew Amanda loved that.  We knew her wedding colors included a Tiffany Blue so we played that into the design of the cake.

We decided to go with a two layer 8″ round cake with a single layer 6″ round cake on top.  We went with a vanilla cake with strawberry filling, covered in buttercream as this is what her wedding cake will be.  We wanted to give her a taste of what’s to come.  We also covered the cake in Tiffany Blue colored marshmallow fondant with a luster dust shine.  After the cakes were stacked and the sparkle of the dust was added, we made a fondant ribbon to wrap around the base of each tier.  We then wrapped a silver band around the center of each ribbon.  We then added a fondant bow and the peacock feather to the bottom tier.  After 4 hours baking/decorating the cake was complete.

The excitement came when it was time to deliver.  As we arrived at the Bridal Tea destination, which so happened to be a local bakery with a dining room/party room, Ben went in the ask where to place the cake as we delivered thirty minutes before the Tea and none of the guests or hosts had arrived yet.  After they showed him the location, he came back out to get the cake and went in as the owner held the doors open.  It was then that Ben was asked if the cake had been made there. After Ben informed him we were in charge of the cake, he was told that it was not allowed on the premises.  So here came Ben back to the car with the cake as I called the Bridal Tea Hosts.  The heated Bride was immediately on the phone with the owner and succeeded with the argument.  (Way to go, Amanda!) Two minutes later our cake was on the cake table inside of the bakery, ready for the Bridal Tea.  Stressful moments have finally led to some giggles, as we have never delivered to a bakery before and will never forget this experience!

We love you, Amanda! We cannot wait to witness your special day!  God Bless you both.

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A Sixtieth Surprise!

My Aunt Non (Rhonda) turns Sixty on Easter Sunday! I don’t care if she gets mad that I announced her age, as I will when I turn 60 if I look even half as good as she does!

So Robin (my cousin, Non’s daughter) asked me if I would make a small cake for her birthday party. She was going to make two dozen cupcakes and I was to feed the rest of the expectant 40 guests.

She informed me she loved banana and the decorating colors were aqua blue and red. She left the design up to me.

This cake was harder than most, as Non is the one that taught me everything I know about baking and decorating cakes. She is the master craftswoman! To create a cake for the woman that taught me cakes was an honor.

I decided on baking two 8″ round cakes and one 6″ round cake to go on top. I went with a banana/vanilla blend cake. The 8″ cakes were stacked and iced with banana cream cheese and then covered in aqua tinted marshmallow fondant. The top tier was the same flavor cake but covered in buttercream tinted red and piped as rosettes.

I wrapped a chevron strip red/white ribbon around the base,and placed two large tweed flowers on the side and top. I formed a bow to place on top with the flower to bring it all together.

I then cut aqua fondant flowers to place around the cake, piped a red buttercream center in each one, piped “60” on the bottom tier flower and called it complete.

Non, I love you to pieces and am so excited to spend this Birthday Surprise with you. You have been a blessing to me each and every day of my life. I couldn’t have wished, hoped or been given a better Aunt than the one the Good Lord gave me. I love you!

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Out of This World

Lindsay contact us a few weeks back, wanting a birthday cake for her son who was turning 3. She wanted an Orange Creamsicle Cake with Buttercream to feed 30 in the shape of a rocket.

We began by baking a football shaped pan and a 12″ square cake. We placed the football shaped cake on top of the square and cut away the same shape plus added the two “legs” if I can call them that (as I have no clue what the correct term is) and a slope that we would layer buttercream flames on. We put a layer of icing between the cakes and then covered the entire sculpted cake with buttercream. We piped a stripe, windows and stars, outlined in red and filled in the stripe and legs with dark blue buttercream. We then piped in the rest of the rocket with light blue buttercream. We mixed up red and orange buttercream and put them both in the icing bag at the same time and piped on the flames at the rear of the rocket. This caused the red and orange to swirl and blend together when piping. After four hours, it was complete.

Thank you, Lindsay, for allowing us the opportunity to create a special cake for your son! We hope he had a wonderful, exciting birthday.

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A Golden Anniversary for a Golden Couple

Mrs. Judy Bagsby, wife of my seventh grade science teacher, called us a few weeks back in need of a cake for their 50th Anniversary. She wanted a tiered vanilla cake with buttercream to feed 100 and two sheet cakes to feed 25 people each.

We began by baking two 12″, two 9″ and two 6″ round cakes for the main tiered cake and two 10″ square cakes for the sheet cakes. We covered all cakes in ivory tinted buttercream and then stacked the main cakes. The bottom and top tiers were adorned with a gold ribbon and a smaller ivory with gold trim ribbon in the middle. The middle tier was covered in buttercream rosettes. A gold bow was made and an antique broach added to the center for decor. The main cake was completed as the 50th topper was placed. The sheet cakes were covered with buttercream rosettes to match the middle tier and ribbon and bows were added for decor to pull the design together.

Congrats, Mr. & Mrs. Bagsby! 50 years is an amazing accomplishment that everyone should strive to celebrate. We are honored to have been able to create this cake for such a special day and an even more special couple.

For more photos of the Anniversary celebration, please see a blog by his daughter, Suzanne Bagsby Andrews: http://peoniesandbuttercups.blogspot.com/

 

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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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