I Promise!

Wow! I am checking out my blog post count for February so far. Yikes! below ten. You may think to yourself that my attention is waining. Not so. However, in my excitement to learn all that I can, I find that my focus tends to Jump all over the place in the world of confections. So. Here is what I have decided:

Pick one area - Cake Decorating
Blog at least 15 times per month
Practice and Perfect

Yes I know, that I have started learning chocolatiering, but my strength is growing in the decoration of baked goods. I am also finding that as I jump all over the place, my finances become a tad stretched. Focusing, on a particular trade will allow me to stick to a budget. So as I write this, my current excitement grows(which is what I need to always occur). Taking too much onto your plate, sets you up for not completing your goals and and allowing the dreaded fear of failure to set in.

On that note, LET'S GET BACK TO THE TOPIC OF CAKE DECORATING!

This upcoming week, it is on to Wilton Level 3 Fondant and Tiered Cakes. I will learn intricate accents such as embroidery and lace, stringwork, garland and ruffle borders. I will finally understand (finally)the basic concept behind working with rolled fondant. More flowers will be added to my repertoire. And last but not least, I will be assembling and decorating a towering tiered cake with beautiful stringwork, flowers and borders.

Hmmm... so can we see, why the need to focus would be very important.

Level 2 - Complete!

Woo Hoo! Last day of Level 2! We completed the course with the Basket Weave cake. Honestly, when I first saw this in my course outline, I was a bit indifferent.

After completeing it though, as was so proud of myself, and I thought my cake was absolutely beautiful!

Chocolate Covered Butter Cream

Melt in your mouth couveture chocolate, filled with butter cream icing. YES! This is absolutely as delicious as it sounds.

These are approximately 1" x 1/2". I am packaging 12 within truffle boxes decorated with yellow ribbon. These are the perfect sweet treats to present to friends, co-workers, or family. 12 pieces for $6.50.
If you are in the Greater Toronto Area, feel free order by emailing me.

Featured!

My blog has been featured on Foodie Blogroll: Finest Foodies Friday. This is a weekly Friday post featuring favorite blogs from The Foodie Blogroll.

The Sweet Tooth Fashionista says Thank you!

Cupcakes for Movie Night

It's the Family Day weekend, and we thought it would be a great idea to invite family over to watch some Oscar nominated movies. I decided to create some cupcakes using the movie theme.

Then I thought I would create some using crysanthimums.

And then I decorated a mini carrot cake combining all of my icing decorations.

Decadent Cake Truffles

Wow! I think I made over a 100! Chocolate cake mixed with icing, and topped with chocolate.

This past weekend, all I could think about was Cake Balls. I was inspired by the Cake-o-logy Blog. I found an easy recipe online, and came up with these:

They were a hit at work. They were fun to make, but the process is pretty tedious. I must have individually rolled them for about 2 hours and I added valentine candy on top. They were melt in your mouth delicious. I am going to retitle them Cake Truffles.

Ingredients

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared vanilla frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions

1.Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble after cooled into a large bowl, and stir in the frosting until well blended.

2.Place in fridge to cool for about two hours.

3.Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

4.Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Refrigerate.

Mums the Word

Started level 2 on Monday and we learned how to create mums with buttercream icing. Next week we will work with royal icing. Thought I would practice in the meantime.

Every year, I buy a birthday cake for my co-workers and myself. I wanted to decorate one myself this year, and bring it in. It is February, but you remember I had that super hot tempermental stove. So here it is.