What a dummy!!!

So this past week I decided to decorate my first dummy cake.  Let’s just say it sounds easier than it is.  I decided I needed a dummy cake to set up with our Valentine’s Day specials at DD’s.  I watched a tutorial on YouTube and have read many posts on Cake Central on the matter so I thought I was ready.  I couldn’t find any sand paper to sand down the edges of the dummy, but I tried to knock them down a little.  Definitely.  Need.  Sandpaper.  Every time I thought I was making some headway the top edge of the fondant would rip.  I finally got it done-with a ribbon around the top edge to hide the mistakes, but it turned out pretty cute anyway!  Note to self:  practice, practice, practice.

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January 25, 2010. Tags: , , . decorating, fondant, Uncategorized. Leave a comment.

Cake Pops Anyone?

Cake Pops are popping up everywhere thanks to Bakerella, so I decided to jump on the bandwagon.  I’ve only made a cake truffle once and that was for the possum’s head on my now famous (well in my family anyway) possum cake.  I thought, “How hard could it possibly be?”  It’s not hard per say, but it is time consuming and if you aren’t experienced with candy dipping it can be frustrating.  That being said…try it and have fun!! 

I thought cake pop bouquets would be a genius thing to put on a Valentine’s Day special for order at Double D’s.  Probably should have practiced before voicing this genius idea, but I still have plenty of time for that.

I started a tutorial for all of you, but I got wrapped up in my pop dipping and forgot to take pictures of that step.  Here’s what I have and when I do this again I’ll give you a pic of that part.  This is the YouTube tutorial I watched before trying this.  This couple cracks me up!!

Start out with a completely cooled cake in a bowl.  I’m using red velvet cake here.  Break it up until you have a bowl full of crumbs.

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Add a couple large dollops of icing and incorporate fully.  How much icing you add is completely up to you.  Just don’t add too much or your truffles won’t hold together and will be too mushy to eat.    You can always add more if you need to, but you can’t take any out.  Try using different things as a binder for different flavors and textures too.  You can use coffee creamer or really anything else that tastes good to hold these babies together.

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This is what it will look like after you’ve mixed it all up.  At this point stick your mixture in the fridge or freezer for 10-20 minutes.

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Now form your filling into a ball shape.  I used a small melon baller to ensure that all of my pops were approximately the same size.

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I also made some of them into heart shapes.  They are not as easy to cover but they are super cute!  For that I still used a melon baller, put it on a small piece of parchment, cut with a small heart cutter.  Any excess around the edges I put back on top to fill the cutter up and ensure that the hearts had fairly straight edges all around. 

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Put all of your truffles on a parchment covered pan and put back in the freezer for 5-10 minutes while you are melting your chocolate and preparing your other supplies.

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After your chocolate is melted dip the ends of your lollipop sticks in chocolate and stick them about half way into the ball.  When the warm chocolate meets the cold filling it hardens almost immediately and the stick is stuck!

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Here I am using Candy Quick coating because I got a bunch for free! Normally I would use chocolate.  You may need to add a bit of vegetable shortening or paraffin wax to your chocolate to get it to a thin enough consistency for dipping.

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This is the part that got a little iffy for me and I forgot to take pictures.  Dip your pops in your chocolate and then stand up in styrofoam.  Put them in the freezer until hard.  This is where you really need to form a technique.  I did what the girl in the YouTube video did and by the end of it I finally got the hang of it.  A lot has to do with the thickness of your chocolate.  Once you get that down, you’re good to go!

Here’s my finished product.  Not too bad for my first try!

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You can of course do this without the sticks to make regular cake truffles.  My candy dipping skills aren’t so great, but I did get one almost perfect, so you know I took a picture of it!

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And here’s Will sampling the finished product. 

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I took the rest of these down to the kitchen at the restaurant so my step-mom could sample them and I could get opinions from the rest of the kitchen staff.  Should have taken their pictures too.  There’s always next time!!

January 16, 2010. Tags: , , , , , , . buttercream, cake, frosting, Uncategorized. Leave a comment.

It’s Been a While

I know it’s been forever since I’ve blogged, but I have been baking away and taking pictures of it all.  Since the last time I’ve been here my dad and I have decided to go into business together so to speak.  So I have been working with him and my step-mom to put together a plan to offer my tasty treats through their restaurant and catering business.  I’ve been baking for some of their catering events already as well as helping out at the restaurant.  It’s very exciting and I will keep everyone posted on the progress.  Here are a few pics of what I’ve been doing lately:

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This is a 12” cake-1/2 white, 1/2 chocolate with a 1/2 round chocolate volleyball cake on top, served with chocolate and strawberry cupcakes with my favorite buttercream.  This was for a local high school’s volleyball banquet.  Everything was decorated in pink and black and our desserts worked perfectly with the decor.

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Here’s Will’s 3rd birthday cake.  He wanted airplanes and this is what we came up with.  I made the airplane to match the invitations with lots of help from my little apprentice.  I think everything turned out great.  It is a 9” chocolate cake with mint filling, covered in chocolate chip mint ganache (just add a dram of Lorann chocolate chip mint flavor oil to your ganache), and marshmallow fondant.  The plane and clouds are made out of MMF mixed with cellulose .  The cupcakes are coconut chocolate chip with coconut buttercream.  Delicious!!  These were baked on a cookie sheet so they flared out a little bit. 

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One more and then I’ll let you go!  Here are some cupcakes that I made for Jessie’s birthday.  They are white chocolate chip with white chocolate buttercream.  The flowers and “J” are made out of fondant with gross grain ribbon accents.

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Sorry again for the extended absence.  I’ll do better in the future  🙂  Hope you like what I’ve been doing!

January 11, 2010. birthday, buttercream, cake, Cupcake, decorating, fondant, fondant figures, frosting, Uncategorized. Leave a comment.