17 6 / 2013
With summer fast approaching, I have decided to give myself a much-needed break and bask in the heat of the sun instead of the oven. I will still be baking for fun and posting here every once in a while, but in the meantime please feel free to follow my non-cakery geekery over at OhGeekyGoodness, where I will have a much more active presence for the time being.
05 6 / 2013
03 6 / 2013
I recently did a pink leopard print cake for an 8 year old girl’s “birthday diva” party. This was a white cake with vanilla American buttercream. I used various AmeriColor gels to tint the frosting; mainly Deep Pink and Electric Pink. The crown and text were done using the frozen buttercream transfer method. The printed cake round is from Wilton (I think I found it at Michael’s).
I wanted to do a fun, “cool”, girly cake that was appropriate for a young girl without being too princess-y or too generic looking. I’m quite pleased with how this design turned out.
15 5 / 2013
This year for Mother’s Day (US) I decided to treat myself to a cake celebrating my love for Doctor Who. I was inspired by this amazing picture from artist Mei Stoyva. She is awesome and talented, and was so very sweet when I contacted her about doing this cake. Go follow her tumblah, then come back and I’ll show you the inside of the cake. Go on, then. I’ll wait here…
Back? Good. We can proceed. Using Mei’s work as a guide, I used Satin Ice fondant (mixed with gum paste) as a canvas and AmeriColor gels thinned with bubblegum vodka (no judgy) as paints. For Ms Pond, I used Super Red, Orange and Chocolate Brown thinned and blended to make a variety of shades. For the Raggedy Man I used Chocolate Brown, Violet, Royal Blue, Super Black and Super Red. I let these pieces dry over night and made my cake.
I made a basic white cake and split the batter into smaller bowls so I could tint it several shades of blue for an ombré look (done by mixing AmeriColor Royal Blue, Super Black, and Electric Blue in varying amounts). While that cooked I made Almond-Vanilla Bean Swiss meringue buttercream to fill and frost the cake with. Once the cake was assembled, I trimmed my fondant with an exacto knife and placed them on top. I used red heart sprinkles and chocolate jimmies to make my tally marks (top one is glued to the others with clear piping gel), then I piped red American buttercream along the edge of the cake round.
Ah, there you are, Angel Bob. How’s life? Sorry, bad subject.
Okay, wrapping this up before we need to blink. Here, as promised, is the TARDIS-blue ombré interior.
Damn, they’re fast.