Hey Diddle Diddle Baby Shower Cake April 9, 2010
I made this cake for my good friend Nettie’s baby shower. Her LO’s name will be Jeramiyah, so cute!
The cake was white chocolate and the filling and frosting was cream cheese and the cake was decorated in my marshmallow fondant. Yes, the moon was also cake underneath. =) I did not make the cow, I found it at Walmart in the Easter section but I did clean up all the lines on it and made the baby binky and baby bottle out of fondant. I did the writing on the stars with an edible writer pen.
Brown and Lavender Calla Lily Wedding Cake February 25, 2010
This is my first professional wedding cake and I’m very happy with how it turned out! It is 3 tiers, each tier is 3 layers. The top and bottom tiers were white vanilla cake with raspberry filling and white butter cream. The middle tier was chocolate cake with chocolate butter cream frosting and filling. I decorated it with butter cream frosting, white fondant, fondant calla lilies and leaves.
I started making the cake about a week before the wedding by forming all of the flowers and stems. I used my own fondant recipe for them. I used different size heart cookie cutters then molded the flower over paper cone cups and let them dry out until they were hard. before forming the flower over the cup I used a ball tip fondant tool to ruffle the edges of the flower to make it look more real. For the stems I just formed them all into the shape I wanted and let them dry. Then I used butter flavoring, yellow food coloring and crushed sugar sprinkles to decorate them. The leaves my husband helped with, using leaf fondant cutters and then hand drew all of the veins. We let them dry on top of crumpled tin foil to give them a realistic look.
Now for the cake, my husband had to go to the hardware store to buy a piece of wood and cut it to size for the base. I used decorative tin foil to cover the base. I baked all of the cake layers and froze them (this doesn’t make them “frozen” but more like pound cake and makes it real easy to cut them all together). Then I made the raspberry filling and chilled it. Then I just assembled the cake, rolling out the fondant as needed for each layer (you should apply fondant soon after you put a thin layer of butter cream on the cake to help it stick better and make it look smoother.) For the raspberry filling I applied a very thin amount of white butter cream before applying the raspberry filling. This stops the filling from absorbing into the cake.
To decorate it I just laid the flowers on the base and tiers to get the best placement for them, then secured them to the cake using yellow toothpicks. I had to do this to ensure a safe trip to the wedding reception =). Otherwise if you don’t have far to go you can just use white butter cream to hold them in place. Then once all of the flowers were in place I set the leaves where I wanted them. Then I just used the left over chocolate butter cream frosting and piped the brown decorations by hand.