Luster, Leaves and Lillies!

Do you like pearly or shiny things!?

If you do, then you will love the wedding cake that I did this past weekend for the Modena Wedding! Their wedding cake was a lovely 4 tiered white fondant cake adorned with stem piping and beautiful sugarpaste leaves with pearl dust and silver studs.

Here is the wedding cake before I created the floral arrangement. This cake does well standing out on its own because its soo detailed that it looks just as good without the floral arrangement! I love it very much!

The cake sizing is a 4-inch, 6-inch, 8-inch and 9 inch square tier, and is about 76 servings.
The tier flavors are:

• Honey vanilla cake with caramel buttercream
  
• Mocha cake with mocha buttercream
• Lemon cake with lemon curd
  

This is a close up of the pearly luster dust on the leaves and the design.


Here is a picture of when the silver studs has been applied...so elegant! Now we get down to the nitty-gritty where I construct and create the cake below~

~~FIRST EVER~~ You get a sneak peek of my refrigerator! Showing you the storage of the cakes. As you can see the round cakes are iced in buttercream already and I have one more square tier to tort and fill at the bottom! I am slacking.... LOL :) No, actually I was taking a picture break!

*TIP* - once you have baked your cake tiers and they have cooled to room temperature. Wrap the cake tiers with plastic wrap then store them into the fridge overnight. The cake are easier to tort and fill when the cakes are cold. Return to fridge after you have applied the buttercream crumb coat until you apply fondant.

Here is a close up of the leaf mold I used to create Sheila's cake design. You can get all sorts of really nice sugarpaste molds from Global Sugar Art!

So we start with the sugarpaste leaf application! Apply, apply and apply! I just love the pearl luster dust! Its soo pretty!


I have a new partner in cakes! My Patricia! Whenever she has free time she will come over and help me create my cakes.She's continuing to apply the leaves too! It's great to have her help! I shall train her as my apprentice ^_^ But I am far from being a Sensei...hehe :)

Patricia with our finished cake! Its our baby! Makes me soo proud :)



Tis to my signature photo where I stand with my final creation! I always get teary eyed when I must leave my lovely cake to the lovely couple. But I feel so happy that it will be enjoyed my many,hopefully :P Cheers to another cake brought to you by the Cakebee! ^_~

Cakebee meets BigFatCake!

OooOooo..this week I was featured in BigFatCake.com for my Wedding cakes I created in May. I feeeeeel so special :D

Christine and Natasha were so kind to feature me on their blog! I will offer 10% off to their readers! So if you are looking to book a custom designed wedding cake, you will get 10% off your entire wedding cake order, as long as you book your cake within this year. The wedding cake can be for next year as long as you secure your order with the initial deposit before 12/31/2009. Contact me for details!
Sweeets for my sweeties!

Modern Polka Dot Cake

I crafted a modern polka dot cake this weekend for my friend Emily and Frank for the Lee Wedding on May 29, 2009. Emily's wedding cake is very snazzy cute! Her cake is made of white vanilla fondant with 6 different shades of red and pink colored polka dots of 8 different sizes with these cuddly tweet love bird toppers!

I absolutely love the "Tweet" love bird toppers which are hand felted from Mel at FeltMeUpDesigns in the UK and she's is all about creating these adorable tweet birds and all other sorts of cute! You can order your custom toppers from her shop on http://etsy.com/ :) This is a great site to look for handmade toppers that can make your wedding cake unique!


I have all the polka dots ready and I'm about to pipe the final pearl border. Then my lovely cake is ready for transport!

Emily's Wedding cake sizing is 4", 6", 8" and 10"-inch stacked cakes. Her cake flavor was vanilla bean cake with strawberry buttercream.


It was going to be difficult for me to do that many colors of fondant polka dots at once. It would have taken me a lot of labor hours to do it all myself with out the fondant drying up on me.
I was very happy that I recieved help from my best friend, Patricia and my god sister, Jennifer with the polka dot decorating, we made a great team ^_~

Jennifer cut out the polka dots while Patricia and I applied all different sized polka dots from the top tier down to the bottom tier.

Here are the mini polka dots Jennifer made using a straw! Lovely like confetti but edible!

Here is a close up of all the polka dots on the Emily's Wedding cake.


I was invited to Emily's wedding so here I am at Emily's Wedding Reception location at China Garden in Rosslyn, VA and this is her cake table!! ^_^ I got lots of compliments on my cake and how it looks like my dress! Totally unintentional! LOL :) This was by far my favorite cake to make I just love the whimsy and fun look of it!

Continue to check back for more picture updates :)

Memorial Day Wedding Cake

On Memorial Day May 25th, 2009, I created 2 cakes for the Wong Wedding, for my friend's Daniel and Jen. The wedding cake is a fuchsia pink fondant cake with quilting pattern and swiss dots on the intersections of the pattern. I did the floral arrangement on the cake with white orchids and the cake toppers are ceramic white love birds from Micheal's :)



The sizing is 6-inch, 8-inch, 10-inch and 12-inch stacked cakes and the cake flavors are Chocolate cake with chocolate amaretto ganache and lemon with lemon curd.


I also created a Grooms Cake tailored to the Grooms favorite game, the Rubik's Cube! This cake was carrot cake with cream cheese filling..yummers :)


Here is their lovely cake table setup in the Library at Oxon Hill Manor! And me with my cake creations! A special THANKS to all my friends Patricia, Jennifer, John, and Brandon - to help me with the creation of my cakes and to cope with my stress that comes with the hardships of a cake designer :)


Later the cakes were moved outside for the cake cutting ceremony! Yay!

Now here are some action shots of me and my helpers with me to complete this cake!

Here I am doing the quilting pattern on Jen's fondant pink cake.


My lovely helpers Jennifer and Patricia cutting out fondant squares for the Groom's cake.


In this picture Jennifer and I are discussing the measurements between each square on the cake.


Jennifer is applying the squares onto the cake.

John is inserting all the dowels onto the wedding cake.


Here is my nice boyfriend inserting the support dowel through the entire cake! The key is to insert a dowel through the bottom 3 tiers and have the dowel stick out about 2 inchs over that and then center and gently press the top tier into the lower tiers so the dowel is hidden from view but this will make transporting your cake almost error proof if you have the entire support dowel going through all the cakes.


Here I added in the final top cake layer and now the cake is ready in the box to go into the fridge until I transport it tomorrow! I have to pipe the final decorations tomorrow before I take it to the wedding!


I am piping away all the swiss dots on the quilt and the pearl border. I have finally completed the cake design and it is ready for tranport! I can't wait till we eat it! Hope you have enjoyed all the details of this wedding cake creation! :)

A special THANKS to all my friends Patricia, Jennifer, John , and Brandon - whom helped me with the creation of my cakes...coping with my all the stress that comes with the hardships of a cake designer :)

He is Risen!

Another reason to celebrate Easter with a yummy cake! Boy, I was quite busy this past weekend :) Here I have made an ivory colored fondant cake for my friend Candyce. The cake is in the shape of a Greek Orthodox Cross. The cake is an almond white cake filled bittersweet chocolate ganache filling.

Below is my Almond Cake recipe below for my loyal blog followers :)

Almond White Cake

Makes (2) – 9” x 2 - Round Cakes Or (1) 12 x 2 Round Cake

Dry Ingredients:

2 ½ cups Cake Flour

3 tbsp. Potato Starch

1 tbsp. baking powder

4 tbsp. Instant vanilla mix

1 tsp. salt

Liquid Ingredients:

¾ cup. egg whites (about 6 – 7 egg whites)

¾ cup. – whole milk

1/3 cup. – half and half

1 ½ tsp. – Almond Extract

1 tbsp. - Amaretto Liqueur

Creaming Ingredients:

1 ¾ sticks - Unsalted Butter

2 ¼ c. granulated sugar or extra fine sugar

Preheat oven at 350 degrees.

• Line the bottom of the plans with parchment paper.
• In separate bowl sift the flour and whisk all the dry ingredients together for about 15 seconds.
• Measure the liquid ingredients into a separate bowl and whisk to combine; whisking the egg whites will require more effort than usual to incorporate.
• Measure the butter and sugar into separate bowls and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and the sugar until creamy and fluffy for 3 - 5 minutes.

Add the dry ingredients mixture alternating with the liquid mixture in 3 -5 additions each, beginning and ending with the dry mixture. Don’t wait for the dry or liquid ingredients to be fully incorporated before adding the next. This step should take a total of about 60 seconds.

Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps in the bottom middle of the bowl. Now mix on medium speed for 20 – 30 seconds to develop the batter’s structure.

Prepare the pans. Deposit the batter in 3 separate sections of the pan and smooth out with the rubber spatula or an offset spatula. The pans should be half full. Drop the pan on the counter a couple of times to settle the air bubbles in the batter.

Bake for 35 minutes and transfer for to rack to cool. The 9-inch round cakes should cool from about 25 – 30 minutes before removing from the pans. Invert each pan onto a flat surface and remove the layers. Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic wrap.

*TIP* - Assembling a layer of cake is easier if the cake is cold; refrigerate the layers overnight or up to 5 days before frosting.

Here I have carved out the cake out of an 11 X 15 sheet pan.

• I calculated the measurements for the cake, on a sheet of paper measured at 11 X 15 inches.

• I cut out the cross width of 3 inches diameter in the center of the 11 X 15 sheet of paper. Then I cut out the cross I made out of paper. After I had measured and cut the actual cross shape. I knew I would have 4 pieces of cake and I would be able to cut out a total of six (6) - 3 inch diameter circles for a total of 12 semi-circles with the left over corners of the cake. I apply 3 semi-circles on each side for each cross point.
  

This was a very carefully calculated cake :) I always knew my mathematics skills would come in handy one day :)

Once I completed covering the entire cake with a coat of buttercream I proceeded to covered the cake with the Ivory colored fondant and trimmed off the excess to the shape of the cake. This was the most complicated shaped fondant cakeI have made so far. Circle cakes are easiest and I have that down to a tee! But I always enjoy the opportunity to broaden my techniques.


The cake was stenciled with this nice swirl design and piped with delicate leaves. I had originally planned to paint acanthus leaves but the royal icing wasn't cooperating with me so this was the best I could do without messing up Candyce's Easter cake!

So I have piped the cake border with a beaded pearl border...but I kept looking at the cake and I felt like something was missing....the cake didnt stand out as much as I was hoping. At this point, I made an executive decision to pipe a top edge pearl border and I loved the results! It makes the cake stand out soo much better! I hope Candyce is pleased with this cake. I always get nervous because I never know if my friends are pleased with my cakes until they eat it, but I hope they are happy with their cakes! :D

Another crafty cake under the belt. Continue to check back to my blog for more cakes to come ^_~