Posts Tagged "Cake"

Sunflower Birthday Cake

Posted by on Sep 25, 2012 in Blog, Cakes, Sugar Flowers | 2 comments

For the last little while, I’ve been making quite a few character cakes.  Although I enjoyed making each and every one of them , I was itching to make sugar flowers… then I received request to make a cake with Sunflowers!

My head was filled with different ideas like making white fences around the cake, flower pots, miniature white houses with earth tone shingles… then I decided to stick with some thing clean and simple – I think it provides the best canvas to showcase the sugar flowers.

 

 

 

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Diablo 3 Cake

Posted by on Sep 19, 2012 in Blog | 0 comments

I was asked by Vicky to make a surprise cake for her husband Derrick’s 30th birthday – a Diablo 3 theme birthday cake!  After doing some research and getting suggestions from my husband who is an avid gamer, I settled on a mini version of Tyrael  – just because it’s a cool character to put on a cake.  Vicky then asked me to add on the treasure goblin and some gold coins which was a such a great idea!

Since Derrick was turning 30, I wanted to incorporated his name to look like the Diablo 3 logo.  I used Adobe Illustrator to put the graphics together and it was then printed on edible frosting sheet, finally glued (sugar glue) on to the side of the cake.

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Italian Meringue Buttercream

Posted by on Jan 12, 2012 in Cakes | 0 comments

Italian Meringue Buttercream

 

The Italian meringue buttercream is a favorite of mine – the perfect balance between sweetness and richness and perfect for decorating cakes and cupcakes. It certainly takes more time to prepare the traditional buttercream loaded with icing sugar,  but trust me,  the result is worth all the effort.

Italian meringue is prepared by boiling sugar and water to 248°F to a soft-ball stage, added to whipped egg whites. (I personally like to use pasteurized egg whites for food safety reason, however the sugar syrup will cook the egg whites, heating them well past the 140°F recommended to kill salmonella ) The mixture is then whipped again and cooled to approximately 100°F, and last but not least, adding in room temperature butter until the buttercream is silky and soft.

 

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