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There are cakes on the way…..

Shari's Birthday Cake courtesy of Weis Markets

Greetings again! Yes after a long hiatus from caking I am starting to get a twinge in my sweet tooth or pastry thumb (you know like green thumb).  Ok I tried to make a joke it wasn’t funny 🙂 oh well. Anyhoo…I featured this yummy cake because – I wanted to. We had a birthday while we were cake less again and I wanted to share my birthday and my appreciation for the yummy and pretty cakes that call us from the bakery cases. 🙂

As some know I am working full time again and not in the cake industry but I will continue to share my cake baking and decorating passions with you from time to time. As spring decends upon us and the days are longer hopefully there will be more and more things that I can share with you. New recipies, cakes, cupcakes, pies  and more sweet things to satisfy your sweet tooth urges. Til then happy spring! And to cakes. Stay tuned and subscribed please – we have some birthdays on the horizon!

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Orange: Bright, vibrant and zesty

I know what you are thinking, what is so vibrant about this. Well, we had another birthday this past week. It needed to be orange – it needed to be vibrant, and zesty. It needed to be an orange.

So with out the proper shaped pan – I went into experimentation mode – I used a glass bowl to bake the cake. It took awhile to bake and the white butter based cake was so dense (more on that later). But when it was all set and done. It was round and ready to be turned into one of the best fruits on earth.

What is so special about this cake is not that it was hard to do – it was hard to release from the bowl yes – but it was not a difficult task. While the cake baked in the oven I decided on a special frosting Vanilla Butter Cream frosting with real butter. Just whip it up and add some color and voila it is ready to adorn your cake. One the cake was done – and ready to ice, I went to work with the crumb coat and then to the freezer for 5 (min). Afterward, the orange icing coated this moist/dense white cake. With some orange sugar, a hint of green stem and naval this bright birthday cake was complete.

Since I was afraid it was too dry or dense I served it with Mango Water Ice, Orange and Rainbow Sherbet from Ice Cream World this cake was a huge success, tasty and zesty. And trust me there is NOTHING like buttercream icing with a real stick of butter it is delectable.

Birthdays: August and (July)

 Yes it is August and we have another birthday to share. Now, I am into cake, making cake, decorating cake, talking about cake, etc etc. But I must say this summer has been HOT even for Pennsylvania, just hot. Too hot frakly to be baking in a house like mine.

So I caved, well not caved but I just didn’t bake. I work in an ice cream shop – so I decorate ice cream cakes all day long. And its busy so why not get an ice cream cake for the summer birthdays. So here it is, a regular vanilla and chocolate ice cream cake with chocolate crunch in the center.

 And while I am at it, I cannot forget July birthdays either; almost a repeat of my birthday – we have mini gourmet cakes – Snickers and Peanut Butter Cup cakes. YUM!!!

Each one just covered in icing, chocolate, carmel, candy and all kinds of sweet drizzles and topped with nothing other than a cherry! So happy, happy summer birthdays. Stay tuned for another August birthday in a few weeks. Will it be cake, ice cream cake, cupcakes or ???? We’ll just have to wait and see!! So stay cool (if you can) this August and savor the rest of this summer month.

Pretty in “pink”

...Pretty in Pink.....

For this special “rocking” birthday…I had a special request. A simple request really. The order was pink – then birds – then cup cakes. I was like really that’s it? I mean I work with ice cream cake and make hundreds of cakes a week. That was it, just cupcakes, with pink icing and birds.  I thought well ok I could go for some cupcakes about now. 

So I had a vision……   

....or a product of that vision.

And well….really after all that white cake, mixing and cupcake filling and baking…the rest fell into place. This was a special birthday. And a tribute to the twitter bird? Maybe or just birds in general. She likes pink, birds and vanilla cupcakes.  And voila’ ….we have…a birthday…..

...a little birdie told me....

…. 30 Rocks!

 No , not 30 Rock – 30 Rocks! Turning 30, rocks! I guess I should know I turned 30 a bit ago and I just remembered that I don’t think I ever posted my birthday cakes that I actually ordered from work. Now with gourmet cakes like that who wouldn’t agree that 30 Rocks!

So, Happy Birthday, Amy! Enjoy your cupcakes, your pudding cake and may 30 Rock your world and 31 and 32 and 33…….

On this 30th birthday,
May the sun shine bright.
May you be free to soar,
Like a bird in flight!

 Hope and grace, love and peace,
Be with you today,
In all that you will venture and gain,
This year and many – Happy Birthday!!

 30 really ROCKS!!!!

Fondant Frenzy: Belated birthday

Green fondant tiered birthday cake - designed by Ashley Transue

Okay, I am just going to be brave here. This cake that you see to the right was such a challenge and the end result – well if you follow the directions and take your time you will have a good one! However, a few weeks back, no, a few months back my niece came to me with a request or a thought! And I said ok. Her request for a special birthday cake was my task. Well life certainly handed me a big heaping task here.

Something I had never before attempted – the three tiered all fondant cake. I mean I am not the Cake Boss – I wonder if he is hiring though. Anyway, I agreed to this project and her design was so creative and unique. (I still am wondering what it is about all thes tween and teen cakes in green. ) And having taken the latest Wilton Fondant and Gum Paste class well I took on this challenge.  When I say I deviated from the “rules” I really did. (1) A cake that should have been 6″ 10″ 14″ or 8″ 12″ 16″ turned out to be 6″ 8″ 10″ just not enough room to mauver an off set stacked cake. (2) I still am wondering what was up with my marshmallow fondant – that is tricky stuff.

Another side of the cake

The end result was what you have seen pictured here. Not too bad at a first attempt to such an involved cake. Yet my choice to forgo using 4″ between tiers was simply because that was just too much cake for a belated event. I made my best attempt (thank goodness it was for a family member) and have made notes on “how to”, “not to”  and “maybe” for next time.  As always I welcome suggestions – Please comment!!!! 🙂

Some notes – the cake was covered in whipped butter cream icing and covered in green tinted, homemade marshmallow fondant. So I am wondering was it too soft – hard- airy – bubbly? Should I try fondarific next time or someother fondant? I promise I will do it and follow the directions next time and it is about time. I am going into my 2nd year of caking for a hobby/side business and I want to do it with all my efforts and do it well.

One little funny that I have to share – during the birthday candle sing along the fondant got a little toasted. YES Folks since it is marshmallow fondant it is flamable! So be careful with those birthday cakes. Oh and it was yummy too!