Tag Archives: fondant

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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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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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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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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Graduation Cake

Melinda wanted a Graduation Cake for her daughter Hollie. She said Hollie liked the Victoria’s Secret pink, sparkly silver which she wanted incorporated into the cake. She decided on a vanilla cake in the shape of an “H” with a graduation cap added as decor.

We baked a 12″ square, and cut out the H”. We covered it in hot pink buttercream and piped a pink bead border on top and bottom. To create the graduation cap, we wrapped a 5.5″ cardboard square with fondant, painted black and added the tassel holder piece on top. To form the tassel, we pushed fondant through my fondant pump to create the thin threads and painted it with silver luster dust. We rolled up white fondant to look like a diploma. We cut out stars from fondant, painted with silver luster dust and topped with silver sugar sparkles. We piped in the lettering and it was complete after 5 hours.

Congrats, Hollie!

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Sweet Taste of Music

Our close friend, Jason, wanted to surprise his wife with an electric guitar and amp cake.   He wanted both to be chocolate, guitar to have fondant and amp to be buttercream.

We baked an 8″ square for the amp.  We cut out a square for the speaker to be inset into the cake.  We then covered the cake with a yellowish brown buttercream.  We rolled a thin piece of black fondant and pressed a grid pattern into it to resemble a speaker and set it in place.  We created the handle on top with fondant.  We used a small strip of fondant for the logo on the front and piped Fender with buttercream.

We baked a 12″ square cake and cut the shape of the guitar.  We cut away a small section for the neck to sit flush with the guitar.  The neck was created from styrofoam (my husband has amazing skills!), wrapped in fondant and painted black.  We covered the body in buttercream, fondant and painted black as well. We created the knobs, strap holders, pickups  and tuning knobs with fondant painted with silver luster dust.  We piped on the frets, strings and logo.

After 8 hours, both bakes were complete.

We opened up our home for the surprise party and had a rockin’ good time!

Happy Birthday, Mel!  We love you and hope you had a lovely time and enjoyed the cake as much as we enjoy having you in our lives!

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Sesame Street Birthday

This post is brought to you by the letter C – A – K  &  E.

Kaitlin wanted an Elmo cake for her son’s birthday. It was to be a small personal vanilla cake just for her son.  She told me she preferred fondant, so we started tossing around ideas and began creating the well-known little fella.

To begin, we baked an 8″ round cake. We carved away the edges to form Elmo’s face. We covered with buttercream and a thin piece of fondant. We placed a small piece of black fondant where his mouth would be and placed it on top of the cake.

We mixed up red marshmallow fondant and used our fondant pump (looks like a pump with multiple holes in the end to create a spaghetti effect with fondant) and pressed long strands of fondant out to create the texture of fur.

We cut it into small groups and added it to the bottom of the cake and worked our way up.

After all of the fur was in place, we created the eyes and nose.  After five hours (most time spent on fur) the cake was complete.

Kaitlin, thank you for contacting us and letting us be a part of your son’s special day. We had a blast creating it for him!

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