Archive for the ‘Cakes’ Category

Wedding Cake: Part Three


This is my final post on my wedding cake series. Thank you all so much for your kind support and for taking the time to stop by. You have all been super sweet and amazing.

To keep up with the vintage wedding theme, I made a three tier all white cake covered in fondant. Then I place a string of gold pearls around the top and bottom tier. For the second tier, I fully covered it with vintage gold buttons in various shapes and sizes. This for me adds texture and creates character to the cake.

Just like the previous cake, I wanted to keep things clean and simple. So I decided to scatter just four gum paste flowers on each corner of the cake just to balance them out if you will.  I made two of those flowers in white with a vintage gold button in the middle and then, for the other two I painted the petals in edible gold powder and then place tiny sugar pearls in the middle of it.

 I was pretty happy with how this cake turned out. Originally, I wanted to add about six or seven flowers, but somehow it didn’t seem right. It looked a little too much and a little crowded. Most of the time less is always more.


At the end of day, after having lots of conversation with myself and sleepless nights. I am so glad with the end results.

Would I do it again? In a heartbeat!


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Wedding Cake: Part Two

I really didn’t mean to tease you all with part one and lead you to think that I was leaving you hanging and waiting for part two. There are no excuses. Really, there is none. And yet, somehow I was working up a good one in my head. But I shall not bore you with what I’ve been doing or how getting a good internet connection can sometimes feel like you’ve won the lottery.

OK, let’s talk about this wedding cake. The theme was vintage classic. So I went with the classic. When I think about vintage, almost immediately if not automatically, my mind wonders off to something lacey and something with pearls. The design of this cake is nothing too elaborate. I wanted to keep it clean and simple and went with a three tier cake in an all-white fondant and then adorn these babies with some gum paste lace design and a pearl border.

I must say that the picture here doesn’t do much justice to the cake. I have myself to blame for that really. The weather was seriously hot and humid that day and between carrying the cake out to the beach (yes, it was a beach wedding) and putting on the finishing touches and  also between  sweating in my spanx, I was so overwhelm with everything that was going on around me, I just wasn’t thinking anymore.

I didn’t use a topper for this cake; I really didn’t see the need for that. I wanted to highlight all that lace and pearls with a bouquet of all-white gum paste peonies. It made sense to do that. The peonies sort of made everything popped! And after spending two whole weeks making those peonies, I am glad it all worked out.

Be sure to come back for part three 🙂 and thank you for stopping by.

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Wedding Cake: Part One

For those of you, who have been following me on my humble blog, would already know how much time I have been rambling on about my adventures on baking three wedding cakes. Yes, this is part one of three that I will be featuring on here.

But for this cake, I wanted the leading role to be this cute and chic wedding cake topper. I came across a similar topper like this on etsy, only it was made out of wood. I had some gum paste around the apartment and thought why not? I was going to do a test dummy to see how it would all go down but as I started painting them with food gels, there was no turning back. This is it! I thought. This cake topper will play the lead role. And I was going to write a story around it.

I decided to go with an ultra-chic look. A petite two tier cake with an all-white frosting was all I wanted to do and it was all I could think about. I thought, how cute would it be? Having the cake topper on an all-white cake like that? So I piped the bottom tier with ruffles or rosettes and that sorta added an illusion of volume to the whole look of the cake. And as for the top tier, I wanted to keep it simple and clean by just smoothing the sides with a spatula.

My favorite detail on this cake topper would have to be the side bun on the bride with a large lily to finish her look.

After this, the bride and the groom would use this topper on their first year anniversary cake and as a keep sake to last forever.

Again, thank you for checking in and for stopping by. I truly appreciate your kind comments and feedback. To me, it’s like having my very own support system where we can share our love for all things sweet and savory. Cheers!

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Pink Blossom Cake

Sometimes the best gifts are the ones you make or the ones you bake. It’s the gifts that comes from the heart are the ones that matters the most. And it doesn’t hurt if the gift you’re giving is something sweet and covered in delicious frosting too. Like this cute little cake.

I baked this cake for a friend awhile back, it’s a vanilla cake layered in double chocolate fudge. I wanted to make a small cake just because I know she would love it. So, I bake it in a six inch round cake pan in three layers, and then filled each layer with some double chocolate fudge. Then, I frosted the entire cake with chocolate buttercream.

Using ready-made fondant tinted in pale pink, I cut out some tiny blossoms using a plastic cutter and then, piped some vanilla buttercream in the middle. Then, I decorated all over the top of the cake with the tiny blossoms. I also tinted some of the fondant in dark green for the leaves. After it all came together, I realize that the cake now looks like a tiny flower pot. Which wasn’t part of my original plan but somehow it worked.  At least, I think so. This tiny little cake would really brighten up just about anyone’s day on any occasion. Let them know you care.


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Birthday Cake

First of all, let me start by saying that I am so overwhelm by all the supportive comments that I received from my previous post when I mention that i was going to do a wedding cake this spring. You are all awesome! Thank you for sharing my enthusiasm. I will be hitting some cake supply stores pretty soon to pick out some tools, colorings and also shop for inspiration. I will update you on my ideas once I have them all finalize.

Speaking of cakes, I would like to share with you the cake I baked last year on my dad’s 60th birthday. I did a two tier red velvet cake. I baked the bottom tier in a ten inch square cake pan and then the top tier in an eight inch square cake pan. Each tier consists of four layers of cake filled with cream cheese frosting.

Then, I frosted the entire cake using vanilla buttercream tinted by mixing two different shades of blue. I also use fondant flowers and leaves cut-out in different shapes using a deep brown color to decorate the cake. I was inspired by the embroidery look for this cake however; I didn’t want it to be too over the top or girly since this was for my dad. But I think that the deep dark colors on the flower cut outs and the rich blue background does complement each other really well.

Unfortunately, I didn’t get a shot of the innards; I got carried away at the party and only realize it when I was cleaning up the cake crumbs from the empty cake board.

I guess we can all agree that baking cakes like these can be time consuming and at times it can get stressful, but the end results are always very rewarding.


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Somewhere along the line, it seems that within a blink of an eye we all welcome another new year yet again. Lately, I feel like I need to catch my breath these days as time is flying by so fast. I also find myself playing the “remember when” game a lot often that I used to. Only now, it’s for the benefit of my now slowing down memory.

With the new year, comes resolutions –  some of us will recycle last year’s resolution or start a new one. It’s a promise we make to kick certain bad habits away. I believe the whole thing is part of the New Year’s charm and traditions.

This year, I will be making my first wedding cake. I can’t even begin to tell you how excited and nervous I am about this. I have all sorts of blueprints swimming in my head on how it’s going to go down. I do have a couple of designs that I have short listed and hopefully the bride will approve. This won’t happen until spring but still, being the neurotic person that I am I can’t stop stressing.


But for now, I would like to share with you what I baked over the weekend to welcome the New Year.
These are my sexy go to cupcakes. They are just plain vanilla cupcakes with rich raspberry frosting. Its fuss free, it’s pink and it’s pretty. To me, these cupcakes give out a very Marie Antoinette flair to it. There is a certain grace about baking something pretty like this and serving it to your loved ones. They will also make you feel like a rock star at any party.

Raspberry Cream Frosting

1 ½ cups heavy cream
1-teaspoon Pure Vanilla extract
1 cup powdered sugar, sifted
1 cup frozen Raspberries, thawed

Using an electric mixer, whipped together the heavy cream with vanilla extract and powdered sugar to a stiff peak.
Puree the frozen berries until smooth in a food processor. Then run the puree through a mesh sieve. 
Now, fold in crushed Raspberries with the whipped cream mixture. Allow the frosting to rest in the fridge covered for about twenty minutes before you use it to frost the cupcakes.


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I love the sweet combo of chocolate and orange flavored dessert. It seems somewhat elegant when both of these elements combine. It’s like finishing off your outfit with the right pair of shoe. It magically comes together.

I used to bake this cake a lot when I was younger. Mainly because it was my first try at swirling two different cake batters together to create the marble effect; which at that time was exciting – and it’s still is.

I wanted to bake this marble cake again only this time I wanted to layer it with a rich dark chocolate ganache. I halved the recipe and bake it in a six inch cake pan. I really love making small cakes just because it feels right to me. It puts less pressure on me so I won’t feel the need to eat the entire cake by myself since I don’t really like to share.

You can dress up this cake any way you like. It will be delicious either way. I frost the entire cake with a dark chocolate ganache and then pipe little rosettes using the same buttercream that I used for when I made my Dobos Torte but you can use any type of frosting you want here. Then, I use strips of frosted candied orange peel that I made a day earlier to finish the look. (look out for that in my next post)


Chocolate Orange Marble Cake

1 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup non-fat vanilla yogurt
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons grated orange zest
3 tablespoon orange juice
2 (1 ounce) squares unsweetened chocolate, melted

Preheat oven to 350 degrees F. Grease and flour two 8 inches round cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Then beat in the eggs one at a time and then add in the vanilla extract, yogurt and then add in the grated orange zest and the juice.

Sift the dry ingredients together in a bowl. Stir in the flour mixture into the creamed ingredients.

Divide the batter in half using two separate bowls. Mix in the melted chocolate in one of the bowls fold it in and mix it well.

Now, spoon the orange and chocolate batter into the greased cake pan. Using a knife or a skewer, swirl the two batters to create the marble effect. Bake the cake in the preheated oven for 30 minutes or until the cake is done.


Chocolate Ganache

1 cup semisweet (or bittersweet) chocolate, chopped
3/4 cup heavy cream

Melt the chocolate and heavy cream over a double boiler.

Allow the mixture to cool down in the refrigerator, stirring it occasionally until you reached the desired consistency to frost your cake.

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Dobos Torte

I fell in love with Dobos Torte right from the start. I guess it’s because I have always been fascinated with the beauty of multi layered cakes.  The sight of sweet pastry piled high is pretty hard to resist don’t you think?

I decided that I had enough of craving this cake through pictures on my cookbook and master up the will to just bake it already. It was a nice lazy day, to just take things easy. To just give each and every layer love, care and frosting and then somehow, those little delicate sponge layers sort of magically became that famous European cake in my tiny kitchen in New Jersey.  

And, you know what? It was everything I thought it would be. 

Traditionally, this cake is made with five sponge layers, but I got carried away and made eight layers.  The very top layer is what makes this cake special. It has a very thin coat of a hard candy-like toffee. Not only does it make this cake look pretty, it also prevents this cake from drying. That is so neat.

I made a petite version of this cake, just so I wouldn’t feel guilty eating the entire thing. Which, I didn’t. I baked mine in a six inch round cake pan but you could use an eight or nine depending on which size you prefer.

Recipe source:Allrecipes.com

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Daisy Birthday Cake

Whenever someone gives me a task to bake a birthday cake, I get all excited and frazzled at the same time. I love any excuse to browse my old cookbooks for ideas and inspiration. And when I’m sleeping, all I can dream about are cakes and frostings. Which is a change from the scary neighbor’s dog that constantly chase me whenever I walk home from school.

Anyways, I made this daisy cake for my friend’s birthday about a year ago. I made a two layer vanilla cake in a nine inch pan and frost it with my favorite vanilla buttercream. Then I took out my fondant flower cutters and had some fun! I went with the daisy cutters. I made a small bouquet of yellow daises out of fondant and then made a small polka dot bow to accessorize it. I use some buttercream tinted in green and piped them on for the leaves and stems. I still think that this looks more like a daisy-sunflower hybrid. Either way they do brighten up a birthday.

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Rainbow Cupcakes

I have always wanted to make these cuties. I guess I love the idea of having six different colors, all neatly lined up in pretty layers. I was very inspired by these from the first time I’ve set my eyes on it by checking out various cupcake photos on Flickr.

I really had a lot of fun making them that I didn’t even mind the mess I made in the kitchen.
I don’t know if it’s just me but don’t you think they look pretty retro? Maybe it has something to do with those rainbow colors, kinda reminds me of the seventies. So groovy.

There are different variations to make this;
A: you can use a package of cake mix either white or vanilla and then follow the instruction on the box.
B: you can go ahead and make your own batter using your favorite vanilla or butter cake recipe.
(I went with B just in case you’re wondering)

Then divide the cake batter in six separate bowls. Now, I used six different gel food coloring (red, orange, yellow, green, blue and purple) Add each colors to the batter in the divided bowls. Now comes the fun part, we layer them! Starting with the first color, drop the batter neatly into a prepared baking pan or use individual baking cups for cupcakes. You need to spoon the batter one by one into the middle of the pan to create a neat circle. (If you can) I followed the order of the rainbow so I went with red, orange, yellow, green, blue and purple.

Then baked in a preheated oven at 350 degrees F for 30 minutes or until a skewer inserted into cake comes out clean. But if you’re baking cupcakes then bake it for about 15 minutes. Let cool on pans and then further on wire rack before you start frosting.

As for the frosting, you can pretty much use whatever you like. There are no rules. It will taste lovely either way.

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