July 27, 2010

Spidey Senses

My Stylist Suzette of R n B Creations in Brampton mentioned that her son's birthday was coming up. I instantly went in for the kill.

"I would love to make Ethan a cake. Any theme in mind?"

Turns out Ethan is a fan of Spiderman. Suzette requested cupcakes too. Here is what I came up with:
I added blue and red food dye to the cake batter. There is nothing like an additional surprise of colour once a cake is sliced.

The cupcakes were carrot cake with cream cheese icing. I added creepy black spiders to continue with the theme.

July 18, 2010

Family and Friends

I always hold my family and friends in high regards. However this was a week when I cherished them too the max!

This week I discovered that my Tiffany my niece (an avid blogger herself) posted pictures on her blog Sasha Pulker....With Mum & Dad. Here this proud mom posts the adventures of her daughter Sasha as she grows up.

I was excited to learn that Tiffany blogged about Sasha's 3rd birthday. Sasha is turning out to be quite the little lady, and I was honoured that she entrusted me to make her a Little Mermaid Cake in Red Velvet. Thank you Tiffany for showing my cake creation in action.

Today I was invited to a Friendship Brunch involving the important women in my life. MY GIRLZ!

My friends Angella and Janice set it up outside on the patio. Catered West Indian Food and I was asked to provide the cupcakes. Angella requested Red Velvet.

Thank you Ann, for sharing my talents with the group.

A wonderful week indeed!

Want to make your own Red Velvet Cupcakes? Here is a quick and easy reipe for you to follow:

1 Box of golden cake mix
1 Tbsp Cocoa
1 Tbsp Milo
3 Large eggs
1 1/4 Cup water
1 oz red food colouring
1/3 Cup of vegetable oil

Follow mixing instructions on box

July 16, 2010

Determining Cake Servings

A question that I have received quite often is how to choose the right size cake for the amount of servings needed. So here you go. This serving guide is based on a
1.5"x 2" 3 layer cake:

6" - 12 slices
8" - 20 servings
10" - 28 servings
12" - 40 servings
14" - 63 servings
16" - 77 servings
18" - 90 servings

8" - 24 servings
10" - 30 servings
12" - 48 servings
14" - 63 servings
16" - 75 servings
18" - 100 servings

9"x13" - 30 servings
11"x15" - 60 servings
12"x18" - 72 servings

July 12, 2010

Chocolate Shopaholic

A birthday cake for Jena. She may be only 10 years old, but she still had some definite, yet simple requests. Make her a chocolate cake --- and surprise her.

If you knew Jena, you would know that her request would not be as easy as it sounded. So I sat down thought about it, and remembered what makes Jena... Jena. Shopping on the town is what this girl does best!

Visit my Facebook Fan Page to view the comments.

July 10, 2010

Gift Box Cake

Everyone loves a gift, so I "present" to you a bow cake. The cake flavour is cinnamon spice.

I tinted the base of the cake skin tone, the lid and the dots pink, and created a turquoise fondant bow. The cake recipe:

2 c. flour (self-rising)
3 eggs
2 c. sugar
3/4 c. vegetable oil
1 c. water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Preheat oven to 350 degrees F. Butter and flour two 8 inch square metal baking pan. Mix dry ingredients in medium bowl to blend. Whisk in water, oil and egg in dry mixture until smooth. Transfer batter to prepared pans. Bake until tester inserted in center comes out clean, about 1 hour. Cool slightly in pan on rack. Makes 14 servings.

July 9, 2010

What the Flip Flop (Cake)!

It's summer time so I had to create a cake to celebrate the occasion. A flip flop cake. I baked a 2 layer white cake and decorated it with buttercream icing and fondant.

I baked the cake in a two 9"x13" pan, spread frosting on the top of one and placed the other on top. I took an 8"x11" sheet of paper, folded it in half and using free hand, drew the shape of my flip flops. I then cut it out and I now had two cut outs --- one right, one left. Side by side, I placed them on the top of my cake, and cut out the shape with a knife.

I then wrapped them and put them in the freezer. While waiting for the cakes to freeze, I cut four strips of fondant and flowers. The four strips were placed over a rolling pin, so it would dry in a curved formations. These would act as the thong part of the sandal. I took them out hours later and applied a crumb coat on each shoe. I continued to apply more buttercream icing in bright summer colours.

They were really fun to make.