Posts tagged Cakes

Lace isn’t just for your gown anymore. These stunning cakes replicate the delicacy and beauty of fabric lace, so feast your eyes on these cute confections!

(Source: zazzle.com)

Materials Needed:

• A large Offset Spatula 
•  Heavy duty pastry bag with large tip.

Step 1: Bake your cakes using your favorite recipe. (This is my favorite chocolate cake recipe.)

Step 2: After the cakes are baked and have cooled down, put them in saran wrap and put them in the freezer for a few hours. Cooling the cake will make the crumbs way more manageable. (As long as the cakes are wrapped, freezing it will not make a difference in the taste.)

Step 3: Remove the cakes from the freezer and trim off the top with a serrated bread knife (if needed) to create a perfectly flat layer. I prefer tall cakes which means I usually make 3-4 layers and sometimes I cut those in half to create even more layers.

Step 4: Put down the first layer of cake and taking a pastry bag of frosting create a nice even layer of frosting. Take an offset  spatula and spread out the frosting about 1″ before the edge. Repeat until all the layers are in place.

Step 5: Create a crumb layer. This layer will seal in all the crumbs before you are ready to decorate your cake. Using the large offset spatula starting at the top of the cake and then working down the sides, create a thin and smooth layer of frosting over the entire cake. Put it in the refrigerator until the frosting sets. (About 30-60 minutes.)

Step 6: Now it’s time to frost! For best results it’s important to work with cold cake and room temperature frosting. To create that perfectly messy frosting look pile on a very very thick layer of frosting with your offset spatula. The secret to get it right is there must be a deep layer of frosting to create the texture and swirls that make it look so good. Once your thick layer of frosting is on, take the back of a spoon and begin making swirls and crests in the thick layer of frosting. Continue until the whole cake looks swoop-y and delicious.

There is something so sweet and lovely about this blue butterfly cake. I think it would go great with a soft pallet with just a touch of blue elsewhere. It would also be nice for a birthday party or shower cake. What do you think?

1 can (15oz) pure pumpkin puree

1 cup granulated sugar

1 cup brown sugar

3/4 cup apple sauce

4 eggs

2 1/4 cup all purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

1 Tbsp ground cinnamon

1/2 tsp ground cloves

1 tsp ground ginger

1 tsp ground nutmeg

2 pkg (8oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/3 cup sour cream

1/3 cup heavy cream

1 tsp vanilla extract

For the Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

1 tsp vanilla extract

4 cup powdered sugar

3 Tbsp heavy cream

3 Tbsp walnuts, chopped

1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)

Instructions:

For the Cheesecake Layer

 

I absolutely love this unique concept of using something as simple as a tree trunk and turning it into a fabulous wedding cake. The flower accents are a charming addition, making it softer than simple tree bark, and the heart “carving” is just the sweetest!

This cake was made by the extremely talented Kaysie Lackey, owner of The People’s Cake in Seattle, Washington. Kaysie has made several versions of this same cake.

Materials Needed: All you really need to frost this cake is:

• Large Offset Spatula for the first layer of frosting
• Heavy duty pastry bag with large tip
• knife.

Step 1: Follow steps 1-4 over here until the cake has it’s basic layer of crumb coat and has chilled. The cake should be cold and the frosting should be room temperature.

Step 2: Fill a large pastry bag with icing and create a row of straight dots going from top to bottom.

Step 3: Gently spread each dot with a knife, cleaning the knife on a rag as necessary to make sure the scallops are even.

Step 4: Create another row of dots where the frosting ends and spread each dot with a knife. Repeat over and over until the whole cake is finished. (Pro tip: It’s easy to remove a mistake with a knife and begin a row again.)

Step 5: When the scallops end add a final row of dots to “seal” the seam for a finished look.

* Photo Credits: Oh Happy Day

(Source: zazzle.com)

You can never have enough gold! I love everything about this magnificent gold cake, especially the detail of the design. And the flower accent is the perfect accompaniment.  Stunning, elegant and priceless!

(Photo courtesy of Brides)

How beautiful is this cake?! I love the soft colors.

Photo Credits: Call-me-cupcake

Photo Credits: Nevie-Pie Cakes

Though it’s not often served at weddings, angel food cake never disappoints. Guests will be delighted by these individual versions of the heavenly confection; each one is glazed and then topped with a single sugared flower (an edible rose, viola, or primrose), making them elegant enough to present either in lieu of a classic wedding cake or as part of a dessert buffet. Cake stands dusted with pale pink sanding sugar give them the stature they deserve.

(Source: zazzle.com)

I love this idea!  Are these little cakes adorable or what? I think they would be fun to serve at a bridal party or rehearsal dinner. Or you can give them away as take home favors for small dinner parties.

To make the cakes:

Step 1. Remove paper from the empty can and clean it. Grease and flour the inside of the can (or spray well with cooking spray). To bake fill can a little over half full with batter. Bake at 350 degrees for about 25 minutes but not all ovens are consistent so make sure you check them by dipping in a toothpick until it comes out clean. Let cakes cool completely before removing.

Step 2.  After you remove the cakes use a bread knife and cut off the rounded top. Then cut the cakes into little layers. Be very careful to cut them flat and even.

Step 3. To frost pipe a thick line of frosting around the very edge of the cake. Then with a wet knife smooth over the frosting to make it consistent and go all the way to the edge. Gently place the next layer on top and repeat until you are finished. Pipe the top of the cake with frosting and smooth with a wet knife.

* All photos by Paul Ferney
Thank you Jordan from “Oh Happy Day” event planning for this fun idea.

(Source: zazzle.com)

Today’s wedding cakes can range in cost from hundreds to even thousands of dollars. You may know just what you want your cake to look like, or you may simply know you want something a little different. As you begin consulting with cake designers to find the best one for you, here are some creative ideas you may wish to consider.

Color

Your wedding cake is definitely no longer limited to white. Bright and whimsical designs are popping up all over, with stacked layers in different colors and patterns ranging from plaids to polka dots. Whether it’s Wedgewood blue or tickled pink, color can make the most classic design look bold, fresh and exciting.

Or liven up a white cake with color, such as stacks of bright red or purple flowers between tiers of cakes; bright flower petals strewn atop the cake; or ribbons and bows (actual or made of edible gum paste) in your favorite colors.

You may wish to incorporate your wedding colors into the wedding cake - most designers can include any color you wish.

Shape

While classic and beautiful, the shape of your cake does not have to stack tiers of round cakes, decreasing in size as you go upward. The right cake designer can make a cake of any shape and size to reflect your individual style or personal interests. If you’re having a medieval or fairy-tale theme for instance, you might adore the cake idea of a cake shaped like a castle; at Christmas time you might want a cake shaped like a wrapped gift, Christmas tree, or Christmas ornament. Whatever your interest, your cake can reflect it - a tennis racquet, a musical instrument, a sailboat; anything goes!

Flavor

Why stick to plain old vanilla? Most cake designers and bakers have a wider variety to choose from; such as carrot cake, cheesecake, spice cake, coffee cake, pound cake, chocolate mouse - even ice cream cakes.

If you’re having a traditionally tiered cake, you can also create variety by including a different flavor for each tier. You could honor your mom and dad, or your grandparents by including their favorite flavors; some bakers will even us a family favorite cake recipe if you request it.

Variety

Instead of one large cake, create your own wedding dessert tradition by serving tiny individual-sized cakes or cupcakes to each guest.

Or include a small cake among an extensive table of pastries, chocolates, cookies, tarts, eclairs, and other fancy desserts for guests to choose from.

You may also commission a cake for each table, which can double as a centerpiece—after dinner, you and the groom can cut the first slice of each cake at each table, giving you the chance to visit all your guests as you go.

Dress it up

In addition to the cake, don’t forget to get creative with all the accouterments, such as a cake stand or pedestal, cake plate, and cake knife.

Use family heirlooms, shop for something in an unusual color or style, or if you have the time and inclination, create your own pottery, ceramic, or metal items.

And don’t forget your cake table - decorate it with flowers, flower petals, balloons, candles, or a collection of framed family photos.

Little Extras

This would make a great bridal shower cake.

This cake is not as difficult to make as you may think. Here is a great tutorial on how to make the roses.  Rosette Cake Tutorial