Tag Archives: cake design

I Made A Fancy Cake!

If you have followed this blog for any amount of time, you know I like to bake. It started as a way to channel stress and has turned into something that I 85% enjoy and 15% use to punish myself. This past week a friend of mine was turning the big 2-6 (insert eye roll) and I wanted to make her a cake to soften the inevitable downhill slide into 30. She isn’t a huge fan of things that are overpoweringly sweet so I had think about a little bit.

I came up with a few ideas, but what I finally decided on was a Buttermilk Vanilla Cake, filled with Lemon Curd & Raspberry Jam, with the whole thing frosted with Swiss Meringue Buttercream. That’s a lot, right? It sounds super complicated, and it might have been initially, but broken down step by step, it wasn’t too bad. I don’t do decorated layer cakes often, but I am staring to see improvement in my frosting and assembling. I’ve gotten a lot faster and picked up some tricks along the way, like chilling my cake in the fridge for half an hour after doing a crumb coat. It’s definitely one of those situations where you’re going to get a little better every time you do it. 
Decoration-wise I knew two things when I started: the cake needed to be that millennial pink and it needed to work around the fantastic pink “happy birthday” topper I found. I started with a sprinkling of crushed freeze-dried raspberries , put the topper in place, and then I just started piling things on. I used fresh roses, fresh raspberries, white chocolate shards, and edible gold stars… and of course, shimmer dust. Gotta have the shimmer dust. Before I knew it, the cake was chilling in the fridge, and I was trying to figure out how to safely get it across town. I think it turned out okay and the birthday girl was floored so I think this definitely goes into the win column. She also loved the flavor combination and really enjoyed that it was something specifically tailored to her. Lots of fun, but I don’t think I’ll be doing another one of these for a while, a few weeks at lease.


How I Unwind – Man About Cake

We all have those things we love to do when we’re world weary and in need of something fun and inspiring. A few months ago, Andy introduced me to a show called Man About Cake hosted by the delightful Joshua John Russel, and it has been at the top of my YouTube watch list ever since. Now before you click away thinking “well I don’t want to make big fancy cakes so this isn’t for me”, hold on – if you bake at all, there are great tips to be picked up. For instance, using powdered fruit to flavor your frostings so you get maximum fruit flavor without the added liquid. I’ve also picked up some decorating tips that can be scaled down for cupcakes and smaller single tier cakes, like gilded blackberries and using bubble tea straws to hold your multi layer cakes steady. Here are a few of my favorite episodes:

Impressive, right? JJR and the crew put out new videos on their channel every Tuesday. This month the focus is on wedding cakes, so there should be some really great cakes.


Buttercream Artistry

When Andy and I were planning our wedding, one of the things  we surprisingly didn’t agree on was the cake. I thought a cupcake tower would be a fun idea, but Andy had a rare diva moment and proclaimed that cupcakes weren’t an acceptable option, he wanted a cake, a three tier cake to be specific. I let him have his way, largely because I didn’t care about the cake, but I had one stipulation, I did not want something covered in that ever popular substance, fondant. It makes for some truly gorgeous cakes, but it doesn’t taste good and flavor is infinitely more important to me than style, which ended up being a good thing since (I think) our cake turned out hideous, but it tasted great. One of the excuses the baking staff gave for the monstrosity was that the floral accents we’d selected were simply impossible to create with mere frosting. Well, I am calling bullshit on that. I saw this article on Bored Panda about artist Atelier Soo and the gorgeous buttercream creations coming out of the Seoul based bakery.

Insane, right? I’ve seen some sugar paste blossoms that couldn’t even come close to this!   I’m not even sure it should be legal to eat these creations. They’re so painstakingly crafted and meticulously detailed, it breaks my heart that their one clumsy fork swipe away from being destroyed.   

I apologize for all the pictures; there were just so many beautiful creations, and I had the damnedest time narrowing them down. Now I am not saying that the bakery here in Tally dropped the ball, or that I’d expect this level of mastery for your average cake decorator, but I am saying if I ever find myself in that situation again I am going to be a lot less accommodating when they try to sell the “gum paste stamp” idea to me again. And for the record, dogwood blossom and cherry blossoms do not look exactly the same. Clearly, I’m not bitter about this at all, right?

 

Images from here