Tag Archives: rossco

Springtime Sweets

Ben’s friend’s fiance , Christie, contacted us a few weeks ago regarding a birthday cake for her mother.  She wanted enough cake/cupcakes to feed 20 people.

We baked two 6″ round vanilla cakes and a dozen vanilla cupcakes.  We stacked and coated the 6″ round cakes and piped the cupcakes with green buttercream.  We made a darker shade of green buttercream to pipe the swirl and leaves.  We made white, pink, yellow and orange marshmallow fondant flowers and placed them on the cake and cupcakes.  Finally, we added a small buttercream center to each flower.

Thanks, Christie, for allowing us to create this cake for your family!  We hope you had a blessed weekend with your mother and that she enjoyed her springtime cake!

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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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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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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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Tears of Joy

Amanda contacts me a few months back about doing her wedding cake.  She wanted a three-tier vanilla cake to feed 100.  The cakes were to be square with polka dots, middle tier turned at an angle and their monogram on top.

We baked two 12″, two 9″ and two 6″ square cakes.  We placed the bottom of each tier on boards, filled with icing, placed the top cake of each tier on top and covered with buttercream.  We used a polka dot stencil to get the dots perfectly place and then began stacking the cakes with dowel rods as support.  We placed the second tier at an angle, followed by the top-tier straight so that the monogram would show clearly from the front.  We piped buttercream dots as well as a pearl border on top and bottom of each tier.

The monogram was made the night before with royal icing so that it would harden.  After it was placed on the top tier and 8 hours of baking/decorating, the cake was complete.

Congrats to you both.  We pray for abundant blessings to fall upon your marriage.


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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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Keepin’ It Fresh!

Ben’s Aunt Sharon called and asked if we could do her grandson’s 2nd birthday cake. She said Jaxson was into the Fresh Beat Band, a Nickelodeon show in which we had never heard of. After doing some research, we saw that it was a group of kids that play music. Being that it was not a cartoon, we decided to do the cake in the shape of the logo with instruments adorning the outside. She wanted a vanilla cake with buttercream to feed 25-30.

To create the logo, we baked one 8″ square cake and one 9″xx13″ cake. We carved away at the rectangle cake to make it fit into the 8″ cake which formed the logo when complete. We covered the cake in buttercream. After mixing up blue, green, orange and pink buttercream, we piped stars to fill in the colors and text.

To bring the music theme into the cake, we added fondant piano keys to the right edge of the cake and fondant drum mallets to the left. After four hours, the cake was complete.

Happy Birthday, Jaxson! We hope your birthday never misses a beat!

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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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