This was a fun wedding because I got to do it with 2 of my sisters, Melissa and Crystal. I loved being there with them and having them photograph my cakes because I know they do a fabulous job and I don't have to worry at all! I especially LOVE the shot taken from above, Crys almost fell into the cake taking that one! I held onto to her after that...the risks you have to take to get the shot, right?
I almost didn't want to post my pictures after seeing the amazing cakes you have on here. I just finished the Wilton class with Heather this past week. I made this cake and the cupcakes for my son's first birthday. I had a lot of fun and I think they turned out alright for my first try. I look forward to many future decorating attempts. Sara
Here is a very small cake (68 serv) that I did on the 19th of Dec. It was cutting a little too close to Christmas for me. It was done with whipped icing. I loved the glittery red ribbon that I used on it. I got the roses from Sam's club...way better than the one's at Costco. They were beautiful. The best compliment I got was from the bride, she said..."My mom & I think that is the most beautiful wedding cake we've ever seen"
I was testing out a new recipie. The decoration is just for fun. It was really easy to do too. I dont think that you can really mess up. Its just a 6 in. I tried to put a three inch on top but it just didnt want to be frosted so this is what I got.
Here is the wedding I did in August. I was happy with the way the mosiac & gumpaste letters turned out. But I felt really rushed on the shape and smoothness of the frosting. Oh Well! It was hard to walk away from this cake without trying to do more to it because it felt so plain but it was what the client wanted so....here it is.
Here's a cake I did back in May. It's weird to even say back in May, it really didn't seem like it was 3 months ago. Anyway, typical wedding cake but I know you were asking me Heather where the pictures were. I still have to get pictures for 4 other cakes I've done recently.
I felt like experimenting after having a Mango Raspberry smoothie and wanted to try and translate it into a cupcake. So I made white cupcakes with raspberries and made this frosting. It turned out good.
Mango Frosting:
1/4 c butter
1/2 c shortning
2/3 c mango puree
1 1/2 tsp lemon juice
1 lb powdered sugar
1 T meringe powder
Puree frozen mango pieces in a blender. Cream together butter, shortning, mango puree and lemon juice. Add meringe poweder and sugar and mix till smooth.
Chocolate cupcakes with almond cream cheese frosting, chocolate sprinkles and a fresh chocolate covered cherries. Tastes similar to a cherry cordial but way better!
Not sure why my pictures are so grainy. Oh well. Here is a buttercream gift box cake that I did for my friend who just had a baby boy. It was actually really easy. The accents are gumpaste and royal icing. I used Ednas UTube tutorial for the bow. Its really easy too. You just have to roll it really thin to get the right look. I may have rolled it a little to thin for the bow but oh well. The easiest part was the lid. Viva paper towels rock by the way. Definatlty a mirical worker. Spelling is terrible I know. Its almost midnight. Heres a link to the web artical that I found for the Buttercream gift box instructions.
This is for Shelley. She talks a lot about the ingredients in the begining, the actual making of the buttercream starts at 3 min and 28 seconds.
1/2 cup solid high ratio shortening 1/2 cup butter or margarine, softened 1 tablespoon of merengue powder 1 teaspoon Clear Vanilla Extract (or extract of choice) 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts. YIELD: Makes about 3 cups. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
If you are using a vegetable shortening withouth the transfats, the consistency of the icing might change. Use whole milk to bring some fat to the mix. Or try to use a vegetable shortening that has all the transfat. For best results, use high ratio shortening.
These are some of the cupcakes that we are going to sell on etsy. Gabby and I made them for her daughters preschool graduation. She said they were gone in under 5 minutes. We made the cupcake liners out of scrapbooking paper. The flowers, ladybugs and bees are made out of gumpaste.
Here's a wedding cake I did this weekend. There are too many things to nit-pick about it, so I won't bore you. Just a word about florists...make sure they are long gone before you start putting the flowers on the cake....psycho!!! Anyway, it is what it is and here it is.
Basic Buttercream: 4 cups powdered sugar (1 lb or half bag) 1 T Meringe powder 2 T water 1 cup shortning (or all butter or half butter and half crisco) 1 tsp flavoring (vanilla or butter)
Cream shortning, flavoring and water with mixer till creamy. Add meringe powder and powdered sugar and mix till creamy. If it is too stiff add 1 tsp liquid at a time till the desired consistancy. The longer you mix the more whipped it gets.
Lime Cream Chese Frosting: 4 cups powdered sugar (1 lb) 1 T meringe powder 1 8 oz package of cream cheese 2 T lime juice (fresh squeezed or Real Lime brand is best) 1 tsp vanilla
Cream cream cheese, lime juice and vanilla till smooth. Mix in powder sugar and meringe powder till creamy.
Coco Frosting: 4 cups powdered sugar 1/4 cup unsweetened cocoa powder 1 T meringe powder 1 cup butter 2 T milk 1 tsp vanilla
Sift the powdered sugar and cocoa together with meringe powder. Cream butter, milk and vanilla together and add cocoa and sugar and mix till creamy. I bet if you wanted to substitute 1/4 c peanut butter and 3/4 c butter for the butter that would be yummy too.
** You dont have to use meringe powder for non decorating purposes.
This is a surprize birthday cake for one of our visiting teaching girls. Her husband wanted a special cake just for her. She loves the artist Rothko and calla lillies. It is a chocolate cake with chocolate hazelnut icing with toffe crumbs. We made gumpaste canvases and painted them with full strength wilton coloring gels. Each canvas was a different Rothko painting. We made the calla lillies out of gumpaste. Edna's videos were the best tutorials on how to make them. We would have put more flowers on but we were planning on using a smaller cake when we made the flowers. This is our first for profit cake. It went really smothly and the painting was so much fun.
This was a fun wedding because I got to do it with 2 of my sisters, Melissa and Crystal. I loved being there with them and having them photograph my cakes because I know they do a fabulous job and I don't have to worry at all! I especially LOVE the shot taken from above, Crys almost fell into the cake taking that one! I held onto to her after that...the risks you have to take to get the shot, right?
Here is a very small cake (68 serv) that I did on the 19th of Dec. It was cutting a little too close to Christmas for me. It was done with whipped icing. I loved the glittery red ribbon that I used on it. I got the roses from Sam's club...way better than the one's at Costco. They were beautiful.
Here's a cake I did back in May. It's weird to even say back in May, it really didn't seem like it was 3 months ago. Anyway, typical wedding cake but I know you were asking me Heather where the pictures were. I still have to get pictures for 4 other cakes I've done recently. 
I felt like experimenting after having a Mango Raspberry smoothie and wanted to try and translate it into a cupcake. So I made white cupcakes with raspberries and made this frosting. It turned out good. 
Chocolate cupcakes with almond cream cheese frosting, chocolate sprinkles and a fresh chocolate covered cherries. Tastes similar to a cherry cordial but way better!
Not sure why my pictures are so grainy. Oh well. Here is a buttercream gift box cake that I did for my friend who just had a baby boy. It was actually really easy. The accents are gumpaste and royal icing. I used Ednas UTube tutorial for the bow. Its really easy too. You just have to roll it really thin to get the right look. I may have rolled it a little to thin for the bow but oh well. The easiest part was the lid. Viva paper towels rock by the way. Definatlty a mirical worker. Spelling is terrible I know. Its almost midnight. Heres a link to the web artical that I found for the Buttercream gift box instructions. 
Here's a wedding cake I did this weekend. There are too many things to nit-pick about it, so I won't bore you. Just a word about florists...make sure they are long gone before you start putting the flowers on the cake....psycho!!! Anyway, it is what it is and here it is.
