Archive for October, 2009

Last week was a very busy week. I was out of state for three days and I was in the process of making two cakes. I was basically an owl for the whole week. I actually went to Panguitch, Utah, thanks to Tita Mary for the nice cabin–it was a lot of fun and lots of sleepless nights due to the freezing temperature. It is in a remote area so if you haven’t been to Panguitch, this is definitely a place for peace and serenity.

As of the cake, here it is.

Nope, no one is getting married this fall–it is actually my mom’s birthday cake. My mom is such a very special person. She was there for me through thick and thin (literally), she is very supportive and her efforts are outstanding. To reward her, I made this cake.

I was inspired by Ron Ben Israel with this cake. Of course, I gave my own little twist, but thanks a to Ron, he is such an inspiration. The flowers are all handmade from sugar except for the four petal flower of which I bought. The flowers are extremely time consuming, it took me at least 12 hours to make all of them. For the fondant, I used my ultimate favorite, Jennifer Dontz’s and also used Dark Chocolate Satin Ice and Fondx. I used an impression mat to imprint the design on the lace and individually cut it out by hand. The pendant is molded out of sugar and the white accents are painted with luster dust to give it a nice sheen.

Happy Birthday Mama!

 
Thanks to Marian of Sweetopia for my blog ideas.

When I think of birthday cakes, I envision the highlight of a wedding extravaganza. No, I am not referring to the dress; I am talking about the centerpiece of the reception, the cake. I have been such a fan of wedding cakes, I actually use it as an inspiration for all my cakes.  Whether it is a birthday cake or for Father’s day, I will be forced to make a wedding cake. Having a wedding cake on your birthday is definitely better than getting married twice.

This week, I came up with a black and white cake for a very good friend of mine, Katie. She is not a fan of the color black but I had to do it because I have been anticipating a particular design for a very long time. It was a risk but it was totally worth it. She loved it so much, she almost cried.

As you can see, the cake is three tiers. The bottom tier is actually a styrofoam dummy while the rest are chocolate cakes with layers of fudge and cappucino filling. I used Jennifer Dontz’s semi homemade fondant, tinted black, and the rest is Fondx and Satin Ice. I would have made the sugar flowers but since I didn’t have enough time, I had to use pre made ones. The whole cake is basically edible, from the drapes to the stripes. The flowers are made of sugar, but since it has wires, it shouldn’t be eaten.

At the end of the day, I’m glad that she loved the cake as much as I did.