Monday, December 30, 2013
Our church, Holy Trinity Cathedral in San Francisco, celebrated our priest's forty years of service with a little celebration at the beginning of October. This cake, commemorating the event, was designed for both Fr. John Takahashi and his wife, who together have dedicated the majority of their lives to serving the church. One cake was chocolate and the other vanilla, both filled with strawberries and cream. It was iced with vanilla buttercream and topped with fresh flowers and a marshmallow fondant "40" dusted with gold lusterdust.
Cake: 6/10" squares
Cake: 6/10" squares
We had a lovely double celebration for two wonderful priests at our parish back in August (yea, I'm a bit behind in posting!), and here are their cakes. One priest loves chocolate and the other vanilla, so it was a perfect opposite cake match! Both cakes were filled with strawberries and cream and iced with either fudge or vanilla buttercream. Yum!
10" square chocolate and vanilla cakes with fresh fruit.
Friday, July 26, 2013
this cake similar to the cake I made a few weeks ago with the "striped" buttercream. Boy do I love this look! This bride had more bold colors in her wedding party- hence the oranges and purples in her flowers. I really do love how this came out!
cake: 6"/10" chocolate cake with whipped nutella cream filling iced with vanilla buttercream
not pictured: 2 more sheet cakes of the same yummy goodness
Photo credit: Alex Akamine
Thursday, July 4, 2013
My sister-in-law married a really great guy last weekend. I've been really looking forward to this wedding for many reasons- great couple, great location, great colors and flowers, great caterer, and lots of my baking! The bride wanted a small and simple buttercream wedding cake- primarily for the cutting. The bulk of the dessert was to be cheesecake, which I was to make, as well, to compliment the BBQ dinner served by their fantastic caterer. So I made six cheesecakes- two chocolate, two vanilla, and two lemon with blueberry sauce. The beauty of cheesecake is that it tastes better the second and third day. So I was able to make those ahead of time and then devote my entire Saturday to the wedding cake.
Despite our awful heat wave (and my house with no a/c), her cake was one of those cakes where everything just seemed to go right. Cakes baked up nicely, torted and set well in fridge, frosting consistency was really nice, etc. After I frosted the tiers, I rested my spatula on the sides and spun my turntable to get the striped texture look, and it worked on the first try! We put some pretty fresh flowers on and voila! All done!
cake: 6"/10" (top) carrot cake with cream cheese buttercream filling, and (bottom tier) chocolate with chocolate cream cheese filling, both iced with vanilla buttercream and adorned with fresh flowers.
A really sweet couple I know was married in June in San Francisco. Their wedding's theme was a sort of seashell, nautical type of decor and the bride asked for a simple cake with seashells (she was making the cake-topper). She also really like a batch of Italian buttercream I had whipped up, so we decided to use it for the cake!
Making Italian Buttercream is a rather fun adventure. This is the frosting that requires you to boil sugar and water and add it to egg whites in your mixer.. all while beating the heck out of it while it cools. I found the challenge rather fun and watched as the frosting went from a curdled looking mess to a very delicate and not-too-sweet, spreadable icing.
Since this was my first time using this frosting on any cake order- let alone a wedding cake! I learned lots of little lessons and would, of course, do things better next time. But the cake had a little whimsy feel, and I thought it came out pretty good for a first run.
I decorated the cake here and there with white chocolate shells (to match the bride's tiara) and marshmallow fondant pearls I painted with luster dust. We also had a bunch of matching cupcakes that turned out gorgeous, but, alas, I forgot to take a picture of them! Maybe one will turn up in the next few weeks. :)
cake: 8"/12" chocolate cake with layers of fudge and whipped cream filling with fresh strawberries inside. Iced with vanilla italian buttercream.
Monday, April 15, 2013
You know, like many other bakers and decorators out there, cream cheese frosting has been a bit of a thorn in my foot. I love its taste, but it often turns out too creamy to actually hold piping. So over the years I've had good luck and bad, but I think I finially figured out how to get it right almost every time. Rather than adding the cream cheese during the butter phase of traditional buttercream, I go ahead and make a normal batch of vanilla (maybe a tad stiffer than normal), then I add diced room temp cream cheese at the end.. not too much, but enough to give it a twang of yumminess. I've done this a few times, and what I get is a nice, spreadable frosting that holds piping just great! Yay! Try it, it works!
Wednesday, March 13, 2013
The chocolate cake speaks for itself, but the baby shower cupcakes deserve a line or six about the decoration. I've seen lots of cakes with mini-bunting decorations all over Pinterest. Most are made from paper or fabric resembling shabby chic or indy or whatever.