Cake Purse and Polka Dots Galore

So my once a week posting is not happening lately, so I’ll just go ahead and say it, “I will be posting as often as I can” from now on.  Now that’s not to say that I’m not trying new recipes and techniques, but I’ve just had so much going on lately I haven’t had time to blog.  First up…purse cake.  I wanted to make my mom a purse cake for her birthday, but I had no idea where to start.  When you do a google search for “purse cake” or something similar you mostly get designer purse impersonations which I didn’t want.  Then I stumbled on this cake from My Sweet & Saucy.  I love her style anyway and she inspired my first carved purse cake (only my second carved cake ever).  Now my purse looks nothing like hers, but it made me realize that it doesn’t have to be a stuffy structured Louis Vuitton or Coach purse.  Plus I didn’t want to get in over my head on my first try.  Boy, am I glad I went that route.  My hat goes off to all you 3-D cake carvers out there!!  I wanted something kind of laid back with a little boho chic vibe and I think I accomplished that.  The cake is classic white cake with Italian meringue buttercream and chocolate marshmallow fondant that I textured using a stamp.  The flower is made of gumpaste.

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I also finished probably my favorite cake yesterday.  It was for my niece, Morgan’s, sweet 16.  The top tier is a 6” dummy cake on top of an 8” double drum-classic white and chocolate fudge with chocolate ganache filling.  It is all frosted in classic buttercream with fondant polka dots and a gumpaste flower.  All of the pink elements were also dry brushed with luster dust.

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I’ve also been doing some other things and we’ve got a website up for Double D’s Catering and Custom Cakes.  Take a look when you have time.  I still have some work to do to the site, but this is the basic layout we’re going to have.  Hope you like it!!

Happy Caking!!!

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February 20, 2010. Tags: , , , , , , , , , , . birthday, buttercream, cake, decorating, fondant, frosting, gumpaste, Uncategorized. 2 comments.

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.

Halloween 30th Birthday Party

My friend Katie called the other day and wanted me to make her husband a cake for his 30th birthday.  She was having a Halloween themed party and wanted morbid.  Well, this is what she got.

100_3496It is a 12” round cake-1/2 white, 1/2 chocolate with chocolate Italian meringue buttercream.  The tombstone is made of a fondant/cellulose mix that I enhanced with black petal dust.  The rose is made of the same fondant mix and the dirt is made of crushed oreos. 

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My crowning achievement for this cake has got to be the spooky tree.  I wish I would have taken pictures throughout the process to show everyone.  I used a wooden dowel rod as the base that then went down into the cake too.  Then I wrapped aluminum foil around the the dowel rod and using more foil and some florist wire fashioned the branches.  Then all you do is paint chocolate over the foil.  This was the best way I could think of to get that gnarled, warped look for the tree.  The tree roots weren’t added until after decorating the next day.  For the hole with menacing eyes I just placed a little bit of fondant on the smoothest part of the tree and attached with a little bit of chocolate around the oval. 

Hope everyone liked it at the party.  It was a bit of a pain to travel with, but I think it got there o.k.

Happy Halloween!! 

October 24, 2009. Tags: . birthday, cake, decorating, fondant, fondant figures, frosting, Halloween, Uncategorized. Leave a comment.

Possum Cake-Yes, you heard me right!!

It’s been a couple of weeks since I’ve posted, but I have been busy, busy.  Last Thursday I made my first sculpted cake.  It was for a friend’s dinner that has an ongoing joke about road kill with some of his coworkers.  So here it is…

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Cute, but in a weird, gross way.  I know.  The base cake is a 12” round vanilla cake with chocolate Italian meringue buttercream.  The possum is red velvet cake made from a mix with a few changes and covered in cream cheese frosting:

1 box red velvet cake mix (I used Duncan Hines)

4 eggs

1/3 c oil

1 1/4 c buttermilk

1 box chocolate pudding mix

This made a very firm cake good for carving (or at least that’s what the experts on Cake Central say).  I made the red velvet cake a couple of days in advance in two loaf pans and then wrapped well and froze them.  The day of carving I took them out of the freezer and put them in the fridge so they would thaw slowly and stay cold.  This worked really well.  Now there wasn’t a huge amount of carving to do, but it was harder than I thought it would be.  Hats off to all you cake carving gurus.  You are fabulous!!  The head was actually made from the scraps.  I basically made a red velvet cake truffle filling and covered it in fondant.

October 19, 2009. buttercream, cake, decorating, fondant, frosting, Uncategorized. 2 comments.

Hooray for Burnt Butter Frosting!!

So, Will and I finished our cupcakes this morning.  We made burnt butter frosting to go with our peanut butter cupcakes.  This is seriously the pb cupcakesbest stuff I have ever tasted.  Not even joking!!  I got the recipe from allrecipes.com.  Click on the word recipe to go directly to it. 

I also took the time to play with a little bit of fondant to make some pretty flowers and I tried my hand at poured fondant.  Since I am the only girl in a house full of boys I have to get the pretty pink and purple stuff in somehow so when I am playing/experimenting that’s just what I do.

  The poured fondant wasn’t nearly as hard as I thought it would be.  After I’ve done it a few times I’ll post a tutorial.  Will got out the gumpaste tools and tried his hand at fondant modeling.  Too cute!  You can see my new cupcake pics in the Cupcake Gallery.

What a great day!!

September 9, 2009. Tags: , , , , , , , , . cake, Cupcake, frosting, Uncategorized. Leave a comment.