It was for a little boy's third birthday. And, like many other little boys his age, he LOVES cars. So, the decor was a no brainer!
The cake was chocolate with chocolate buttercream.
May 27, 2011
Race Cars!
This cake was lots of fun to make!
It was for a little boy's third birthday. And, like many other little boys his age, he LOVES cars. So, the decor was a no brainer!
It was for a little boy's third birthday. And, like many other little boys his age, he LOVES cars. So, the decor was a no brainer!
Simple elegance
We got a call for a pretty yellow cake to celebrate a woman's 60th birthday. Her favourite colour was yellow and she loved calla lilies.
We kept it simple by covering the cake in a soft yellow fondant and adding a quilted effect, with white dragée pearls. Then, we added the calla lilies. For an added touch of elegance, Joanne added draping fondant "fabric" over the cake. It was her first time trying out this technique, but it turned out really well.
The cake is Sachin's Limoncello cake, with Limoncello glaze and Limoncello buttercream. It's fresh, light and delicious; perfect for spring and summer!
We kept it simple by covering the cake in a soft yellow fondant and adding a quilted effect, with white dragée pearls. Then, we added the calla lilies. For an added touch of elegance, Joanne added draping fondant "fabric" over the cake. It was her first time trying out this technique, but it turned out really well.
The cake is Sachin's Limoncello cake, with Limoncello glaze and Limoncello buttercream. It's fresh, light and delicious; perfect for spring and summer!
Let's go gluten-free!
Our dear friend, Shivani, celebrated her birthday, recently, in Toronto.
When she invited us to go, we knew we couldn't miss it. But when she ordered a cake... we knew it would be a fun challenge because not only did the cake have to be egg-free and gluten free, it would also have to FLY from Halifax to Toronto!
Sachin pulled together the cakes, which tasted delicious; suprisingly moist, tasty and fluffy!
Then, I pulled everything together with an almond buttercream. Mmmm....
I covered the cakes in black fondant and stacked them. I knew flying would be a challenge, so I had to reinforce it with extra dowels and make sur they were solidly kept together. Not only was there a risk for turbulence, but I wasn't completely sure what the change in air pressure would do to the cake.
I also had to determine how to transport it and if I would be allowed to bring a cake as carry on - there was absolutely no way I would be willing to check the cake for obvious reasons. (hums to self: "United breaks guitars")
Once we landed, we checked the cake (it got to sit in first class, while we sat in the very, very, back of the plane). Hurray! It was fine.
Next, I had to decorate! I had only covered the cake with the black fondant before leaving Halifax, so once in Toronto, I had to put all of the finishing touches! The colours were going to be black, silver and magenta. It was held at a hotel and the theme was "formal bal" so we wanted it to be classy but still have a bit of spunk, kind of like the birthday girl!
This was the finished product (unfortunately, we didn't really manage to get great photos of it, but hopefully you can get an idea!):
The top of the cake has a bursting open effect and is filled with silver dragées. On the bottom tier, I layered fondant paisleys and swirls to give it more depth. It was a huge hit with everyone and we had a blast at the party!
When she invited us to go, we knew we couldn't miss it. But when she ordered a cake... we knew it would be a fun challenge because not only did the cake have to be egg-free and gluten free, it would also have to FLY from Halifax to Toronto!
Sachin pulled together the cakes, which tasted delicious; suprisingly moist, tasty and fluffy!
Then, I pulled everything together with an almond buttercream. Mmmm....
I covered the cakes in black fondant and stacked them. I knew flying would be a challenge, so I had to reinforce it with extra dowels and make sur they were solidly kept together. Not only was there a risk for turbulence, but I wasn't completely sure what the change in air pressure would do to the cake.
I also had to determine how to transport it and if I would be allowed to bring a cake as carry on - there was absolutely no way I would be willing to check the cake for obvious reasons. (hums to self: "United breaks guitars")
Once we landed, we checked the cake (it got to sit in first class, while we sat in the very, very, back of the plane). Hurray! It was fine.
Next, I had to decorate! I had only covered the cake with the black fondant before leaving Halifax, so once in Toronto, I had to put all of the finishing touches! The colours were going to be black, silver and magenta. It was held at a hotel and the theme was "formal bal" so we wanted it to be classy but still have a bit of spunk, kind of like the birthday girl!
This was the finished product (unfortunately, we didn't really manage to get great photos of it, but hopefully you can get an idea!):
The top of the cake has a bursting open effect and is filled with silver dragées. On the bottom tier, I layered fondant paisleys and swirls to give it more depth. It was a huge hit with everyone and we had a blast at the party!
Girly Pirate, Yarrr!
This cake was super fun to make!
We got a call for a small, six inch smash cake for a little girl's first birthday. The client sent us this photo as the theme for the party.
We got a call for a small, six inch smash cake for a little girl's first birthday. The client sent us this photo as the theme for the party.
Joanne decided to try and recreate the little skull onto the cake. This is how it turned out:
Cute!
It was fun playing around with different tools to make the skull and bones. The bones were made using a cutter in the shape of a wrench and the knot on the bandana was made using a cutter in the shape of a fish, from which I used just the tail.
I would have loved to make the matching cupcakes, so I'm holding out for another pirate-themed order! :)
First Communion Cake
This order came in for a little girl's First Communion.
She wanted pink with flowers, so this is what we pulled together:
She wanted pink with flowers, so this is what we pulled together:
The cake is moist chocolate cake with almond buttercream.
Congratulations, Maria!
For the rocker you know: A drum cake!
We got a call from a client who wanted to get a special cake for her boyfriend's 30th birthday. He's a drummer in a band and she wanted to get him a cake that looked like his drum. She sent us a photo of the drum and we got to work!
Then, I covered it in white fondant and got to work on its sides. The drum was blue with sparkles, so I brushed blue sparkle shimmer powder on the blue and painted the metallic accents with silver shimmer.
The cake was one layer of vanilla cake, one layer moist chocolate cake and another layer of vanilla cake. All of the layers were pulled together with delicious chocolate-hazelnut buttercream. 
Mmmmmm.....
Then, I covered it in white fondant and got to work on its sides. The drum was blue with sparkles, so I brushed blue sparkle shimmer powder on the blue and painted the metallic accents with silver shimmer.
We heard back from the client and it was a hit!
"I just wanted to let you know that your cake was a smash hit with drew and his family! everyone was impressed with the look and the delicious taste of the cake :)"
Glad he liked it!
It's Spring... time for Cherry Blossom Cupcakes!
Finally, the cold seems to have gone away!
It hasn't been exactly sunny, but at least, it isn't snowing. So, to celebrate, we made this cute little cherry blossom cupcakes.
They are chocolate with a small layer of almond buttercream and topped with fondant decorations.
Note to self: Next year, put a cherry inside each cupcake.
It hasn't been exactly sunny, but at least, it isn't snowing. So, to celebrate, we made this cute little cherry blossom cupcakes.
They are chocolate with a small layer of almond buttercream and topped with fondant decorations.
Note to self: Next year, put a cherry inside each cupcake.
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