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.

Dad’s 50th Corset Cake

corsetMy dad’s 50th birthday party is tonight and my step-mom asked me to make him a “boob” cake.  Let’s just say I had a few reservations!  I have made one before and it was very adult in nature, so needless to say I didn’t really want to think of my dad and nipples in the same thought-EVER!  I decided to do a corset instead-still a little racy, but not XXX.  The body is chocolate fudge cake with mint chocolate chip filling and chocolate Italian meringue buttercream-the breasts are lemon with lemon curd filling (yes, I went there!) and vanilla Italian meringue buttercream.   All is covered in vanilla fondant.  Here’s the recipe for the mint chocolate chip filling-delicious!!

1 c heavy cream

3 T confectioners sugar

1 t Lorann mint chocolate chip oil

green food coloring

chocolate shavings (optional)

Whip the heavy cream, confectioners sugar, flavor oil, and food coloring until light and fluffy.  Add chocolate shavings.  I shave mine with a microplane so they are very small flecks of chocolate.  They are more for looks than taste.corset2

As you can see from the pictures I had a few problems.  On the bra part I had some cracking issues.  I was using a new fondant recipe I’ve been wanting to try and I think I must have done something wrong with it.  Overall it still turned out o.k. and I think he will really like it.

September 19, 2009. Tags: , , , , , , , . cake, fondant, Uncategorized. Leave a comment.

First Birthday Butterfly

Let me start by saying that next weekend our friends are having their twins’, Ethan and Chloe, first birthday party.  I am making their cakes and decided it would be cute to do two cupcake towers with their smash cakes on top of each and coordinating cupcakes.  Why do I always make things harder than they really have to be?  Oh well, I love the design I’ve come up with and I’m stickin’ to it! 

I started on some of the fondant/gumpaste elements today for obviuos reasons…1) Drying time, 2) screw up and try again time, 3) don’t like it and try again time.  For Miss Chloe I’ve decided her smash cake is going to be a small half round cake with fondant/gumpaste flower petals surrounding it so it looks like one big flower with a small butterfly.  The butterfly’s body is a “1”.  All is assembled with the butterfly now it just has to dry.  I am hoping that it will actually stay together because it is adorable!!!

I am going to try to start on Ethan’s later this week.  I also have to make my dad’s birthday cake for this weekend.  It’s his surprise 50th!  So I am going to be a busy little bee the next couple of weeks.

September 14, 2009. Tags: , , , , , , , , . cake, fondant, fondant figures, Uncategorized. Leave a comment.

Let’s get started!

One of my favorite cuppies!

One of my favorite cuppies!

Well, this is my first official blog entry. It’s my dream to own/operate my own little slice of heaven also known as Cake Rush-my very own specialty bakery specializing in decadent cakes and cupcakes. Until that day comes I want to experiment in every way I can with different baking and decorating techniques. For some crazy reason I’ve decided to share it with the world. At least once per week I’ve devoted to trying a new recipe or decorating technique. Let’s see how it goes!!

September 8, 2009. Tags: , , , . Uncategorized. Leave a comment.