Tuesday, March 27, 2012

We Are Moving...

I mean just the blog is moving, not us physically. And we are not really moving more like combining the blog and website and centralizing the party. So stay tuned. Oh and I was going back and forth about what the next tutorial should be, whether it should be a purse or the muscle arm cake, and so I'm going with the purse and a giveaway to celebrate our move. I know there is like a gazillion purse cake tutorials out there, including an old one from me on Cake Central, but this is the kicked up posh version, It should look like this...

Monday, March 19, 2012

And Then Comes Baby!



One of my close friends, (and soon to be Grandma!), asked me to create this cute bassinet cake for her expecting daughter's baby shower. I think it turned out stinking cute! 
She sent me pictures of what she wanted and this is what I came up with.



Monday, March 12, 2012

Symbiote + Eddie Brock = Venom

So my boy is turning 10 years old, and what kind of cake does he ask for? 
His favorite Spidey character, Venom of course.  
And this is how the conversation went down,
Me: "Alex what kind of cake do you want for your party this year?" 
Alex: "Can you make a Venom cake?"
Me: "OK, like his head or from his chest up" showing him online pic "like these"
Alex: "No, I want the whole body, all of Venom"
Me: "So do you want a Venom on top of your cake?"
Alex: "No I want Venom to be the cake"
Me: "?!?....   Really? You mean you don't just want his head or some thing like that? It looks cool, see!..."
Alex: "No just a Venom cake, a cake in the shape of Venom"
Me, dropping my head in defeat "OK I'll see what I can do"
 Dang!

This was a lot of pressure for me, I had just 3 days to come up with a cake design, get the structural support and get it done, PLUS both my boy and my husband are toy collectors and are very picky about their stuff.
So here is my attempt of Venom "The Cake"

Tuesday, March 6, 2012

Sweet TV

 I have been playing catch up these past few weeks since I have been sick, and in between all of that, I got to "build a cake" (quoted from Pedro) for one of my favorite clients this past weekend. She has been planning for this cake for a year and finally she got her cake TV and ate it too... too corny? Oh well here is the cake.

It's an old fashion style cake, why? You try to get 50 servings from a plasma HDTV, have it stand vertically and sculpted to scale! 

Tuesday, February 28, 2012

Where is the Cakerator? What's Been Going On!

I know, I have been super MIA lately, but after that last post I got really sick for two and a half weeks with some mysterious virus. Mysterious virus because $10,000 later the doctors still can't tell me what made me so sick, but i still gotta pay the bill for finding nothing. I swear even the grim reaper was checking in on me. But I'm back and better, and have a very busy month ahead of me, tutorials, new cakes, and all kinds of busyness. 
Oh! concerning that last post, that scrumalicious chocolate cake was actually entered into a  best tasting dessert contest for the 2nd annual "Cooks for Books" fundraiser in Garner NC. The winner got a trophy, blue ribbon, $100, and the recipe gets published in a cookbook. There were 25 dessert entries and guess who won? ME! ME! ME! Well my son's school won, since I did it on their behalf, but it still counts since I made it, so I get the bragging rights, and that's enough for me. Proof that my cakes are scrumy yummy.

Here is the Trophy sitting in the office at my son's school

Tuesday, January 31, 2012

Just For The Taste Of It

Hi, I am a chocolaholic, and as such I have a cake that I love to make to satiate my chocolate craving when needed. I call it the Choco Loco Crunch. What is the Choco Loco Crunch you ask.

Thursday, January 26, 2012

Ask The Cakerator: January 2012


Happy New Year everyone, I know I know, I'm late, but better late than never right!?
I have a good excuse though, I have been working on this website, by myself, and this is my first time, and it took me a little while to figure things out, but I think it turned out pretty good for a first, and I think I found a new calling! And if the cake designing business don't workout I may can fall back on web designing. JOKING!!!!! JOKING!!!!!! 

OK today's questions are super easy cause I can answer both questions by just directing them to this book, and call it a night. I love this book, it's one of my regular go to books on my bookshelf for nice clean sharp corners on my tiered cakes. So here are today's questions...


Q. Gloria   "Do you have a good recipe for mud cake?"

A. The only mud cake recipe I have tried is from Planet Cake cookbook, and I only tried it once, and I did not have caster, actually I did not know what the heck it was LOL, but good thing I had an Australian friend baking with me that day, she explained what it was. So I can't compare it to another recipe, but it was good, give it a try.

Planet Cake's Mud Cake
220g (7 3/4 oz) butter
220g (7 3/4 oz) dark chocolate chopped
25g (1 oz/ half cup) coffee granules
125 g (4 1/2 oz) self raising flour
125 g (4 1/2 oz) plain (all purpose) flour
50 g (1 1/2 oz / 1/3 cup) unsweetened cocoa powder
1/2 teaspoon bicarbonate of soda
480g (1lb 1 oz / 1 3/4 cups) caster (superfine) sugar
4 eggs lightly beaten
7 teaspoons vegetable oil
100ml (3 1/2 fl oz) buttermilk

1. Preheat oven to 160 deg C (315 deg F /gas 2-3)
Grease tin and line the base and sides with a collar 
2. Put the butter, chocolate and coffee in a saucepan with 160 ml water and stir over low heat until melted then remove from heat
3. sift the flours, cocoa and bicarbonate of soda into a bowl. stir in the sugar and make well in centre. Add the combined egg, oil and buttermilk and chocolate mixture, stir with large spoon till completely combined.
4. pour the mixture into the tin and bake for 1 hour 40 minutes. leave in tin till cold. 
makes on 22 cm (9 in) round or one 20cm (8in) square



Q. Deborah  "Could you direct me to a really good Ganache recipe ? Please and thank you...:0)"

A.  It depends on what you are using it for, filling, frosting, pouring over the cake, or truffles. If your talking about the recipe to frost your cakes with then the Planet Cake's cookbook is a great resource for a good ganache recipe. I don't want to give away all of their recipes from their cookbook, but I can direct to The Joy of Baking and Baking 911 for recipes and the different uses for ganache. You can also just do a google search for Planet Cake ganache recipe and I'm sure you will find it.

That's all for today, and until next time keep caking!!! 

Friday, December 23, 2011

A Gift That is Sweet



I LOVE LOVE LOVE Christmas, and so does my family, because it's the one time in the year I'm not so grumpy. I have always loved this time of year, for so many reason, I love the Christmas lights, excited children, eggnog, home made decorations, the smell of cinnamon, the smell of pine cones, hiding gifts all over the house, and the burning of wood in the fire place, S'mores and doing things to make my friends and family happy! But most of all, I love to get to celebrate and honor the birth of our Lord and Savior Jesus Christ. 

Monday, November 21, 2011

Wilton "Tall Cakes" Class



Here's a short class to kick off the Holidays!
Wilton "Tall Cakes" Class
Class size is limited! 
Sign-up Today at Michael's in Garner 
270 Shenstone Ln Garner, NC 27529 
(919) 661-0936
Registration is only $20 -- class supplies not included 

You can learn how to create stacked and tiered "tall" cakes like a professional!
You'll learn the techniques to assemble and decorate your cakes "Tall".

In addition to learning how to prepare multi-tiered cakes, you will receive valuable tips for serving, transporting and storing tall cakes. Decorating Basics is a pre-requisite.

When: Thursday, December 8th, 6:30pm 

Some pre-class preparation is required.
You will need prepare the following at home and bring to class:
  • 10" double layer cake, leveled and iced smooth and placed on a 14" doubled cake circle covered with Fanci-Foil (no aluminum foil please) [Optional: Cover cake with fondant] 
  • 6" double layer cake, leveled and iced smooth on a 6" cake circle [Optional: Cover cake with fondant] 
  • Flowers or any pre-made decorations 
Please see supply list for other items needed for this class.
Any students under age 16 must be accompanied by an adult to help assist them in class.


For you out of state cakers, have no fear look for this class at your local Craft Store.



Friday, November 18, 2011

Product Review: The Air Brush Spray Booth

Most often I opt to airbrushing my cakes, because it allows me to add color verses wasted time on mixing or kneading the color into a large amount of icing or fondant. But something I quickly discovered after purchasing my airbrush was overspray, it gets everywhere especially dark colors like red, black, and blue, all over my cabinets, tables, appliances and kitchen floor, which then means my children or I will track colors onto my tan carpet and up the stairs to the bedrooms, it's a pain!!! One time I even tried airbrushing on my back deck, which was not a great idea either, because it was windy at the time and I was getting spray everywhere except the cake. I have tried lot of different things and to no avail, mess everywhere including me blowing out red and purple snot days after which is always amusing (TMI?) sorry but it's true, you guys know what I speak of, all those that airbrush anyway. 

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