Posts Tagged ‘cake’

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Aquaman Cake

March 18, 2013

Hello,

I know you read the title and thought, “Oh, Amanda must have an eight year old son who just had a birthday!” but you’re wrong.  I have a brother-in-law who just turned 30 and needed an awesome cake!  That’s right!  When my sister turned 29 she got a Hello Kitty cake and when her husband turned 30 he got Aquaman.  I love those two!

Aquaman Cake Topper

Happy Birthday!

When Melissa first approached me about the cake I did a quick search.  The cakes that exist with an Aquaman theme are quite ornate and over the top.  It was entirely too much to take on so I decided to go with a different approach.  I knew I needed to use his colors and symbol and incorporate water.  Instead of using fondant, I decided to go with a buttercream frosting using a star-tip for decor.

Ingredients/Supplies:
-White Cake (I used a box mix)
-Your favorite buttercream recipe (Find my favorite here)
-Gel Dye in desired color
-Star Tip (any number works)
-Any other cake decor

Directions:
1. Bake 2 nine inch cakes.  This time around I used silicon pans to help with level cakes.  (I was too lazy to take out my leveling strips.)

2. Once the cakes are baked and cooled, I glaze each cake with an apricot glaze.  (I use apricot preserves melted down in a saucepan.)

3. This is where you make your favorite buttercream icing.  I make a full recipe of my favorite from the link above.  This is ample to crumb coat the cake and do a decorative design (see below).

Aquaman Cake

Aquaman Cake

4. I used yellow, green, and orange to dye my icing.  I estimated how much of each color icing I would need for my specific Aquaman design and it worked out perfectly!

Aquaman Cake

Aquaman Cake

5. In regards to my design specifically.  I was commissioned to make an Aquaman cake with no other specific direction.  I had to do some research to learn more about this animated figure I knew nothing about.  After much research I decided on the logo of Aquaman.

Aquaman Cake

Aquaman Cake

6. Of course, you’ll notice the super awesome guy in a speedo adorning the cake.  I wanted to find an Aquaman action figure, but those aren’t easy to come by or get quickly so when I saw speedo man, I knew I had a winner!  (I also applied some gold edible dust over the logo to help it seem  super!)

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Aquaman Cake Topper

Happy Birthday, Happy Cakes, and Happy Cake Topper!
-Amanda

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Smell the Roses

February 7, 2013

Hello!

I am so excited about this blog post.  If you know me well, I love cakes and decorating them!  I have been building a Pinterest board with ideas for cake decorating and jumped at the opportunity to bake a cake for my Aunt and new Uncle’s marriage celebration.  I am not actually going to blog about the cake making process because I use a cake mix (shh..)!

Buttercream Rose Cake

Buttercream Rose Cake

For this cake, I decided to attempt a few details I’ve been wanting to try forever.  I’ve drooled over them on Pinterest and now was my chance!  I decided to do a rough side and beautiful roses on top of the cake.  I also went for a small bunting to swag on top of the cake as a makeshift topper.  It was all so much to make.  I’ll blog about the bunting in an upcoming post, so here you’ll get my cake decorating!

I found this awesome instruction (and this awesome inspiration) and followed it roughly.  For example, I don’t have the 1M tip so I used a smaller star tip, but it worked just as well.  Also, I make a buttercream icing using high ratio shortening found at my local bake shop.  This recipe allows for more powdered sugar per shortening  so it’s less oily and more creamy!  It’s seriously delicious.  The other thing I did differently was to use vanilla bean paste.  I knew I wasn’t going to dye the icing so I wanted the speckles of vanilla bean to show up.  It looked rustic and I was so pleased.

Buttercream Rose Cake

Buttercream Rose Cake, Speckled

After giving the cake a good crumb coat, I piped the roses around the outer edge of the top first followed by the center roses.  Start the tip in the middle of the rose and circle around twice.  I found the rose looks different with different twists and turns of the bag, but beautiful no matter what.  Play with the icing and see what design you like best.  As for the rest, I did as the instructions say and added some sweeps between the roses where any holes were left.  As for the sides of the cake, I piped a thick layer of icing around the edge and then using my spatula spread it out and gave it a rough look, which isn’t too hard, but looks fun!

Buttercream Rose Cake

Buttercream Rose Cake, sides

Other tips: I didn’t use my leveling strips around the cake pans and boy do I regret that.  One cake turned out domed and the other slanted.  I have no idea how that happened, but never again will I be too lazy to use the strips.

rose icing wedding cake

Buttercream Rose Cake with Bunting!

I strategically placed the bunting on top and voila, a finished cake!  I hope you like it!  I know there wasn’t much left after the couple cut the cake, must’ve been delicious!

Buttercream Rose Cake

Buttercream Rose Cake

Happy decorating!
-Amanda

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Fondant cake class

August 13, 2012

I recently took a fondant cake decorating class at our local bakeshop. It was a really neat experience because I’ve tried to decorate cakes and fondant before and been very unsuccessful. I took the class with my Aunt and two cousins and we had a blast. It was during Olympic season sore cake had the Olympic rings and a gold metal on it.

In the class we learned the basics of how to layer I cake and then covered it with buttercream icing. We first used buttercream icing to stick the first layer of the cake to the cardboard and then we put it filler layer of buttercream on the top layer of that first layer. You don’t want to put too much buttercream icing in the middle or it’ll all ooze out when you put the next layer on top. That leads us to the next up which is putting the next layer of cake on top of that and pressing it down to its firmly stuck all around to the layer of icing in the middle of the two cakes. The next step is to ice the cake Starting with the top of the cake and then the sides of the cake. We learned some tricks on how to not get crumbs in your icing and also how to make sure you have an even flat edge on the sides and on the top of the cake.

Then we got to the main event: icing the cake with fondant! This is really interesting! She taught us how to roll out our fondant and then how to lay across our cake so it was smooth all around which has been a problem for me in the past in my cake decorating.

I feel very confident in my ability to cover a cake in fondant now as well as decorate with additional fondant pieces. Check out my pictures below to see the process and final product!

Happy baking!
Amanda

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Two layers of cake

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Buttercream layer

 

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Fondant layer

 

 

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Final product

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Gold Medal

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Olympic Rings

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Pineapple Upside Down Cupcakes

March 22, 2012

Apparently the number one food of the 1920’s was pineapple upside down cake so for our 1920’s party, I made cupcakes!  I found a delicious recipe on: Cookbookmaniac.com

Let’s dive into the recipe:

Ingredients:
12 slices of fresh pineapple
Maraschino cherries
1 cup brown sugar
1 stick unsalted butter
1/4 cup pineapple juice (blended from fresh pineapple)
1/2 teaspoon ground cinnamon

1 vanilla cake mix (and ingredients for it)

Procedure:
Making the pineapple topping
1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and pineapple juice until it has dissolved, then remove from heat.
3) Mix cinnamon to the sugar mixture

Make the vanilla cake batter

Assembling the cupcakes
1) Butter the muffin pan or ramekin
2) Scoop 2-3 teaspoons of the sugar mixture into the bottom of the ramekin
3) Place a pineapple slice on top & a cherry in the middle
4) Spoon batter into the ramekin until three-quarters full
5) Bake for 20 minutes or until a skewer inserted into the middle comes out clean
6) Allow cakes to cool for 10 minutes before serving

Reflection
I followed these directions exactly and it turned out delicious.  I made some in my silicone cupcake pan and some in ramekins. They were both perfect and delicious.

This dessert fits into my general thoughts of everything is better bite size!  Mmm mmm.

Happy eating!
-Amanda

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Birthday Cake

March 19, 2012

Melissa turned 30 this year and we celebrated in style!  Here is the cake I made her for her big day!

The cake is a white cake with buttercream icing.  I baked two 8 inch cakes one night, glazed them in apricot glaze and then refrigerated them.  The next day I made buttercream icing from scratch and iced the cake.  I covered the buttercream in a buttercream fondant from the Duff line of baking products. It tasted much better than the wilton fondant and was easier to use.

I am never able to get my fondant perfectly smooth (see below) so if you have any advice, please share.

I piped white buttercream for the pearls along the bottom and black-ish buttercream for the fringe.  The flapper girl and words are written in a fondant marker I bought at a local store.

It was really delicious and gone fast!

Happy eating!
-Amanda

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Mini Cakes

February 20, 2012

Many of you don’t probably didn’t know that I don’t actually have a full size oven.  I have more of a “toaster” size oven, so I get slightly more creative with my baking!  I don’t often get the urge to bake and it certainly doesn’t help that my little oven can cook only 6 cookies at a time, 6 muffins at a time, etc!  Tonight, I beat the little oven and made delicious, adorable, and fairly quick – mini cakes (cause everything is cuter when it’s mini)!

So tonight I decided I wanted to bake something more bite sized, but I wanted to be quicker than 6 cookies at a time!  I decided to bake a chocolate cake which I would then cut into smaller circles and decorate!  Since I am not the baker my sister is, I used a box cake mix.  I then used a biscuit cutter in the smallest size I had to cut the cake into smaller circles.  As you can see below, I have a bit of cake left over.  Mmmm


Anyway – I cut the circles while the cake was still a bit warm, and then let them cool.  Once cool, I melted a bit of chocolate icing to pour over the top. While the icing was still warm, I dropped some pieces of walnut on the top.

And finally – I drizzled just a bit more icing on top to keep them from falling off and because you just can’t have too much chocolate.  Mmm.

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Chocolate Cake – Microwaved in a Mug

June 9, 2011

So I recently read on a few different blogs about this amazing 5 minute microwave Chocolate Cake… And of course, I had to try it.

Ingredients

  • 1 largecoffee mug
  • 4 tablespoons plain flour(do not use self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • Small splash of vanilla

How to make it

  • Add dry ingredients to mug and mix well.
  • Add egg & mix thoroughly.
  • Pour in the milk and oil and mix well… again
  • Add vanilla, mix again.
  • Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
  • Cake will rise over the top of the mug if you use a normal sized mug (Mine was huge, so it didn’t)
  • I tried just over 2.5 min the first round – NOT GOOD.  But it might be my old microwave.
  • Remove from microwave.
  • Allow cake to cool a little, then tip out onto a plate, if desired.
  • Decorate as you prefer…. I used Nutella and Powdered Sugar.

And EAT.  It wasn’t my favorite cake. I think I need to try again because if you cook too long by any means – it gets rubbery.  Eww.

Enjoy!

Sarah