Category Archives: Fondant

Spiderman Cake for C’s 21st Birthday

***Update: I’ve included a complete nutrition facts table for you, eat at your own risk 😛 scroll to the bottom for the tables! 

C turned 21 last week!

If you have been reading my blog for a while, you may recall him from his birthday last year here! He has also appeared in all the posts for my birthdays: 18th, 19th, 20th.

We have this ongoing tradition where we have to arrive at each other’s house to celebrate when the clock strikes 12 on our birthdays. Great tradition right? I take full credit for this idea. Sorry C, but you know it’s true 😛

Since I’ve been kicking his butt on the playground in 2001, we’ve been reallly good friends, if not best friends. We just understand each other really well. Sometimes I don’t even have to say anything but he’ll know exactly what is on my mind.

A friendship like that needs to be celebrated… with cake! Months before his birthday (so that he won’t suspect a thing!), I asked him who his favourite superhero is. I thought he would say that it’s Iron Man, but nope it’s actually Spiderman! I was so relieved to hear that because a spiderman cake is much much much easier to make.

I also got him a spiderman poster which he absolutely loved! I spent quite some time deciding between a couple posters because I wasn’t sure where his poster tastes lie. Real glad he liked what I chose in the end. Phew.

Here’s our annual blurry-blue-background picture:

c's 21st

Spider-man, spider-man, does whatever a spider-man can

c's 21st

Spins a web, any size, catches thieves, just like flies. Look out! Here comes the spiderman!

c's 21st

Here’s how I did it:

1. Smash up some oreos to make the cookies and cream cream filling

c's 21st

2. Torte and fill 3 chocolate cake layers with cookies and cream frosting.

c's 21st

3. Cover with red fondant. Cut out 2 eye pieces from white fondant. (I used homemade marshmallow fondant) Then pipe the spider web design using black royal icing.

c's 21st

4. Eat!

c's 21st

And that’s it! Seriously, it is a lot simpler than it looks. Especially if you use commercial fondant and royal icing.

c's 21st



  • 3 cups sugar
  • 2 2/3 cups all-purpose flour
  • 1.12 cups cocoa (any kind will do here, but use the best that you have on hand)
  • 3 teaspoons baking soda
  • 1.5 teaspoon baking powder
  • 1.5 teaspoon salt
  • 3 eggs
  • 1.5 cup buttermilk or sour milk*
  • 1.5 cup strong black coffee OR 3 teaspoons powdered instant coffee plus 1.5 cup boiling water
  • 3/4 cup vegetable oil
  • 1.5 teaspoon vanilla extract

Cookies and Cream Frosting

  • 4 cups heavy cream, COLD
  • 1 cup powdered sugar
  • 27 Oreo cookies, crushed
  • 2 tsp vanilla

How To

1. Heat oven to 350°F. Grease and flour 3 10-inch round baking pans

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Place the metal bowl of your mixer, along with whisk attachment, in the freezer for 5 minutes. Remove from freezer and add heavy cream, vanilla, and powdered sugar. Beat on high until you have whipped cream that forms stiff peaks (keep an eye on it….it can turn to butter if you let it go too long). Fold in crushed cookies.

5. Fill and cover cake with frosting right after you make the frosting. I made the mistake of using a whip cream based frosting. Whip cream doesn’t sit out too well, so I would recommend stabilizing it with some skim milk powder if you have it. It will save you a lot of pain later!

Cake adapted from Hershey’s and frosting adapted from Confessions of a Cookbook Queen

Nutrition Facts

spiderman cake facts

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My First Tiered Cake!

For those of you who don’t know already, a friend of mine who is on the undergraduate society committee of my faculty asked me to bake a cake for a dinner party. Without hesitation, I said YES OF COURSE! Then I asked how many people she needs it for and she said “Oh, for about 150 people.”

What? Did you just say one hundred and fifty people?! 

Immediately doubts started running through my mind like where will I even store that much cake and when I will even find the time to bake, but I pushed them all aside and said agreed to it because I was just that excited!!!!!!!!!!!!

I’m in the Faculty of Land and Food Systems, formerly called Faculty of Agriculture, so this cake was ordered in honour of Aggie Week. 

I made a 4 tiered cake with a farm theme. And because my faculty is full of hippies, I tried to use as little animal products as possible! Most of the cake was vegan! 

For a month, I planned and planned by drawing things out and writing lists. Here is what I intended my cake to look like:

LFS cake plan

Here is how it turned out:

LFS cake completed

Here’s how it looked at the dinner, decked out with farm animals:

a kind person took this pic and tweeted bout it! :)

a kind person took this pic and tweeted bout it! 🙂

Things didn’t go quite as I had planned out but I was happy with it anyway! I honestly could not have finished this cake without my amazing sister. She stayed up with me until 5am!!! If I was her and she was me, I would’ve ditched her and gone to sleep. So glad that she’s not like me, I needed her to keep me sane… and help me cut the rock-hard plastic dowels… and create the anatomically proportioned yellow bull. 

becks carving away

I’m sorry I don’t have anymore photos for you! I was dead-tired by the time I finished the cake and only snapped one quick photo before collapsing onto my bed. 

I didn’t get to attend the dinner because I was busy with other plans, but I’ve been hearing so many kind compliments from everyone! The day after the dinner, my friend texted me in the morning and said that everyone in her class was talking bout my cake! Not everyone knows that I was the one who baked it, but I’ve been approached by so many people just to tell me how good much they enjoyed the cake! So even though I’m still super tired from staying up 2 nights to make the cake, I’ve been beaming from all the support that I’ve received. 

This is why I love baking for others 🙂

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Ninjago Cake

ninjago cake

ninjago cake 2

ninjago cake 3

ninjago cake 4

A-, who ordered the rainbow baby shower cake, was so smitten with it that she placed an order months in advance for her son’s birthday! She asked me back in October and her son’s birthday just happened last week. I was counting down the months til January because I was really excited to make this cake. It’s Lego! Who wouldn’t be excited? 🙂 (If you didn’t grow up playing Lego, I feel heartbroken for you.)

A- pretty much appointed me as her go to baker; she already put in her order for her own birthday cake (May) and daughter’s (June).

Can’t wait to share more pictures and recipes with you guys! Thanks for all your encouraging words 🙂 I couldn’t have done it with you (honestly!).

Note: this recipe makes 4 8in cake rounds

Orange Creamsicle Cake


2 cups unsalted butter, softened
28 tbsp sugar
8 large eggs, room temp
3 cup self-rising flour 
Zest from 3 oranges
4-6 tbsp milk
1. Preheat oven to 350 degrees F. Grease 4- 8 in cake pans.
2. Beat butter until light and fluffy. Add in sugar all at once, beat until colour lightens.
3. Mix in eggs one at a time, then add in orange zest. 
4. Slowly stir in flour until just incorporated. Add 2-3 tbsp of milk to soften consistency of batter. 
5. Bake for approx 18-20 mins
Orange Creamsicle Icing
1 cup unsalted butter, softened
16 oz cream cheese, softened (2 sticks)
4-5 cups of powdered sugar
Zest from one orange
1. Beat butter and cream cheese together in the bowl of a stand mixer with the paddle attachment.
2. Gradually add icing sugar 1 cup at a time then mix in zest when desired sweetness level is reached.
Source: me (I mix and matched a bunch of vanilla cakes then decided to add orange zest)
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