Tag Archives: Fondant

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

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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Rainbows For A Baby Shower

Breaking news: Turns out Connie did not fall off the face of the earth, though her lack of blogging activity in the past month has shown otherwise. She was found buried under a sea of textbooks and saved by a hunky Joseph Gordon-Levitt look-a-like. Luckily, she had a bar of chocolate with her which has been proven by specialists to be the reason for her survival today. 

Hi everyone!!!!! Did you miss me? Actually, you don’t have to respond to that, I already know that your answer is “YES!” 😛

First, I want to make a shout-out to Elephant! Thanks for checking my blog at least once everyday even though I’ve been MIA. It always makes my day when I see that I got 1 view from Ireland 🙂 Also, belated happy birthday!! I know I said that to you on your actual birthday already, but I wanted to say it again to make you crave cake. Cake is good, and you deserve good things in life.

Since the PB cupcakes that I posted over a month ago, I haven’t baked anything at all. (I should probably re-prioritize my life. Academics over baking just isn’t right.) So when my friend asked me to make a cake for her friend’s baby shower, I just had to say yes! It still shocks me when people ask me instead of trained pastry chefs to make their cakes! Needless to say, I was super excited. I was beyond ecstatic. 

My friend, was super flexible with her order and I loved working with her! She only asked for 2 things:

1. Vibrant rainbow colours for the interior
2. Not too much sugar (because the mom-to-be is diabetic)

The rest was up to me! To go with the rainbow theme, I decided to make the exterior of the cake look like the sky with white clouds and another rainbow. 

Even though I hated working with fondant for the beauty and the beast cake, I gave it another try. I used homemade fondant to make the clouds and the rainbow, it was much much easier than the first time around. 

Decorating the cake wasn’t the hard part and THAT was new to me. This time, baking the cake was the tricky part because I had to watch how much sugar I was using. Initially, I wanted to try using splenda to replace all the sugar called for in the cake. But I read some reviews and discovered that splenda imparts a chemical taste to baked goods. So to be on the safe side, I eliminated splenda from my plans. Next, I made a test batch of cupcakes where I cut out half of the sugar that was called for in the recipe. The result was a moist and fluffy cupcake that was still sweet enough to be enjoyed for dessert. I was so happy with the results that I did the same for the actual cake layers. 

Here’s where it got frustrating. I baked the cake layers with only half the sugar and the end result had a dense and sticky texture. What happened?!??!?!?! When I first took out the cakes from the oven, they were fluffy, then after cooling, they became almost rubbery. I felt like breaking and crumbling down. Maybe I’m just a very harsh judge of my own work, but I was not happy with how the cakes were. Unfortunately, I had no time and no more ingredients to start over, so I had to make due with what I had and hope for the best. 

When I received a text from my friend saying that everybody loved the cake and wanted to see more of my work, I felt SO relieved. That was the best news I heard all week. Lesson learned: never cut out half the sugar from a recipe because sugar is there for a reason. 

Here’s what the cake looked like on the inside!

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