Pimp my cake - F250



So I was asked by a lovely lady called Sandra to make her husband Pete a special cake for his 60th Birthday. Apparently he was so taken with Tilson's Fire Engine cake that the decision was made to surprise him with his own personalised vehicle...and we made 'Pete's F250'.

 



So we started off with a 3 1/2 inch high real red velvet cake and cream cheese butter cream. So what is a 'real' red velvet cake you ask? Real red velvet does not get it's colour from food colouring but from the natural reaction of the acid in the buttermilk and vinegar with the cocoa. the reaction turned the cake a nice red colour dependent on the amount of cocoa (i use extra as the brown deepens the red). This will only work with real cocoa and not the processed dutch chocolate/cadbury/ bournville kinds.

 

 

With my trusty serrated knife I carved the basic shape from the cake, stacking and 'glueing' with butter cream as I go. A nice crumb coat of butter cream helps denote the shape - yep lots of crumbs with red velvet.  Looking back I would have liked to make the back end a bit longer and less angled but hey there is always next time.

 

 

 I then rolled out a thin layer of fondant tinted with the tiniest bit if the maroon colouring, working carefully along the corners and edges keeping it smooth but allowing a bit of movement - this more a caricature of the car than a replica.

 

 

With the excess trimmed off the cake was set aside to dry out before adding the airbrushed coats of maroon and silver.

 



 

 To protect my camera from blow back I decided not to take photos while the airbrushing. So here is the F250 with its coat of maroon mixed with a little bit of silver. Two coats in place and there is a nice depth and shine to the cake. Time to dry again.

The windows where painted in with black powder colour mixed with Rose Alcohol to create a quick dryng matt paint. The trim was added with black fondant and the Clay extruder. All the silver parts are pink fondant covered with a generous brushing of silver shimmer powder.

Side mirrors, ford badge and lights where all added next and finally the tyres. The base of Arnotts Caramel Crown biscuits where wrapped in black fondant and painted with silver 'rims'. To complete the cake the board was covered in brown fondant and when dry was generously brushed with Barco Powder Colours in Chocolate Brown, Crimson, Snow White and Flesh. Blue fondant letter were then added and the cake went off to surprise the birthday boy

 

I was told afterwards that Pete could not bear to cut in to the cake and was pondering how he could 'laquer' and keep it! Now that is flattery.

XOXO

chocoholics dream birthday trio

Last night we joined in the celebrations for our lovely friend Vicki's 60th birthday and what better way to celebrate such a wonderful lady than with a trio of her favourite chocolates. My original plan for a tea set cake sadly did not come to pass this time (very wet air in Toowoomba and a change of job at work put me on the back foot) but I do plan to go back to it at some point.
So anyway birthday cake phase two took shape as a cake version of three of Vicki's favourite chocolates.

Cake 1 - Chocolate Seashell.
Based on the Guylian Chocolate seashells with the praline ganache filling .... very yum. So I made the hazelnut praline to begin with, I have  half a jam jar full of the remaining nutty sugary powder, delish sprinkled on ice-cream.

I then filled a chocolate mudcake shell with delish mousse that had been gently mixed through with chocolate ganache and the blended praline.



I then added a layer of cake to the top and encased the whole thing in chocolate ganache. The whole cake was then swathed in a layer of marbled chocolate fondant. Colour and texture was added with modelling tools and chocolate brown, snow white and gold Barco dusts.

Finished off with a pair of red roses lightly brushed with gold lustre dust.

Cake 2 Strawberry Mousse Cup
This one was inspired by the Godiva Strawberry Trifle Cup. The base was a layer of Genoise Sponge moistened with Strawberry liquer. A delicious layer of French jelly (made with real strawberries of course) was topped with a very generous layer of strawberry mousse....I've even shared my recipe at the bottom of this post :-)
A sweeping of white chocolate ganache, some gold dusted chocolate panels and a trio of roses finished the cake. Sadly it was all eaten before I could snap a picture of the pretty layers.

Cake (well cake pops) 3 - the Lindt Chocolate Balls
Who doesn't love Lindt chocolate? A serious amount of Lindt went in to these divine little gold leafed treasures. With hearts of chocolate mud cake combined with Lindt Ganache and a splash of chocolate port, these little beauties where then dipped in dark lindt chocolate and the gold leaf was brushed on to the warm surface. Yummmmmm.

So together they made a very pretty and decadent dessert trio..........a perfect happy birthday.

And as promised, here is my recipe for the delicious strawberry mousse cake layer. Makes a wonderful dessert with the addition of some fresh berries and biscuit to garnish.

Strawberry Mousse
Puree 2 cups of fresh strawberries in the blender. Add 3/4 cup sugar and 1 tbsp fresh lemon juice.
In a small bowl glass bowl, sprinkle 1 sachet (1 tbsp) unflavoured gelatin over 1/3 cup cold water and leave to sit for a few minutes. Place the bowl over a pan of simmering water and stir until disolved. Remove from the heat as soon as the gelatin has disolved.
Stir the gelatin into the strawberry puree and allow to thicken for about 10 minutes. In a large bowl  whip 2 cups of cream until medium stiff peaks.
Gently fold half the cream into the strawberry then fold the strawberry cream into the remaining cream gently with a rubber spatula.
Chill for minimum 30 minutes then spoon in to glasses.
To use in a cake, chill overnight tightly covered with cling wrap.
Enjoy.

XOXO

Totally girly Pink 'High Tea' tower

I have to say so this is now one of my fave cakes ever. In fact I want someone to make me a teapot tower all for myself. The request was for a pretty cake for a 17 year old's high tea birthday party, so what better than a Pink spotty teapot ringed with ultra girly cupcakes in pretty shades of pinks, blues and whites.

thanks to my hubby for the photography :-)

So we started off with a ball cake of layered pink and vanilla butter cake with rosy pink bubble gum butter cream.....

3D sports ball pan, layers of pink and vanilla butter cake, bubble gum butter cream

While the butter cream was crusting over (important before adding fondant or it gets rather messy) I layered the base board 'doily' with white fondant. It was then imprinted with one of my scrap booking rubber background stamps (yep multi purpose items are awesome) then brushed with silver pearl lustre dust. I wish you could see the awesome shimmer on these cakes....

8inch cake board with white fondant, stamped impression and silver lustre dust

The teapot came next. I rolled and shaped the handle and spout and left them in a bed of cornflour overnight to harden and they were attached in the morning with a dab of melted white chocolate. The teapot itself is covered in bright pink fondant with baby pink spots and white hearts. The 'Lid' was made with a Karen Davies Vintage Brooch Mould from Cakes Around Town - the same mould set was used on the bow cupcakes. Pale pink lustre dust was then used sparingly to give the whole teapot a slight shimmer.

Rosy pink teapot with spots and hearts

It was then time to build the cupcakes that surround the stand (and thank you to my handy man hubby for making the custom sized stand for me xoxo).
All the cupcakes are delicious Vanilla with a thin bubblegum butter cream layer beneath a fondant top.

 First up were the fondant bows and brooches. The broaches were dusted with lustre dust to create a pretty pearled finish.

vanilla cupcake, fondant bow, fondant brooch

 Then a cute little heart and circle motif to match the teapot.

vanilla cupcake, organza ribbon, hearts and circles.

 The next set have an impressed fondant top created with the same stamp used for the doily base. Again a brushing of lustre dusts raises the print and a cute flower highlight mimicking the flower shapes in the imprint.

stamp impressed fondant, lustre dust, plunger cut flowers, yellow sugar pearls

 Last of all my favourite of the bunch - the chocolate pearl centred ruffle flower. This is just to pretty and girly and just about sums me up perfectly!

vanilla cupcake, ruffle flower with chocolate pearl centre, butterfly cake wrap

So the lower tiers of cup cakes come together in pretty and very girly celebration....

the delectable lower tiers

Put it all together and this is the stunning result.....enjoy a cuppa, or two.

the perfect High Tea tower.

 Next week......'Jeepers' the Moshi Monster tiger and a cake perfect for a little horse loving girl.

XOXO

A little sweet treat

What a crazy week. Miss K's wedding tasting was a lovely afternoon. Sadly a fall at netball resulted in busted ankle for the bride to be the next day - get well soon lovely.

Tonight I have been modelling a spout and handle for a tea pot ready for Friday to create the cake. I am very excited about using my new fondant moulds to create vintage 'broaches' for the tops of the cupcakes, so pretty.

Tomorrow night starts the moulding of a full sugar paste tea set. This one will be a huge challenge as not only will it be moulded and fragile but it will also be hand painted to match a particular Royal Albert china pattern (and not a simple one at that).

To keep the sweets moving along while my next creation is on the bake, enjoy a slice of Glazed Strawberry White Chocolate mud cake.

Goodnight,
xoxo

the start of a busy month and a blast from the past

So the next 4 weeks are going to be a bit busy. As well as my normal job i have a few cakes and treats on the books but my reward in the end is a visit to the family in Rocky and then an awesome girls weekend down the coast.
So what's coming up in the kitchen over the next few weeks? This week a set of sweet treats for a Saturday High Tea style tasting for the girls from the lovely Miss Karen's bridal party with the mothers. They will be tasting the treats Karen has selected for her vintage style Sweets Buffet at her up coming wedding.
Then next week I have another High Tea themed cake, this time a pretty pink teapot with a selection of pretty cup cakes. I picked up the most amazing fondant mould shaped like vintage brooches (the kind your grandmother had on her dressing table) to create very girly cup cake toppers from Cakes Around Town. These ladies have some the most tempting moulds I have seen! They will be all displayed on a one of a kind cup cake stand that hubby is kindly helping me build.
A couple of days later I have a very very funky and fun Moshi Monster 'Jeepers' cake - cute little tiger - to make. After that it is straight on to sweet horse themed cake - looking forward to hand modelling  a cute sugar pony. The craziness is then rounded out by a very special cake for a very special ladies 65th birthday. Shhhh can't tell you much but I can say that it features lots of modelling, lots of hand painting, some beautiful sugar flowers and a generous splash of vintage nostalgia.

But while I have day off and am able to collect my thoughts, let me share with you an old friend. This was one of the first cakes I did to set my business in motion. A cute giant cupcake for my friend Leila's gorgeous little girls.

this sweet cake was a chocolate and vanilla cake with coloured fondant 'cup' and 'icing' topped with chocolate modelling fondant drizzle, pretty butterflies and sprinkles.

 The butterfly's were set to dry on cardboard to give them that floating look and the cute cherry is from red fondant.  Marbled fondant made a great  cover for the cake board.

Went down well at fun party in the park - everyone wanted a butterfly.

xoxo

Have Pops, will travel

This week I had a great deal of fun creating a 250 cake pop display for Suncorp's 10th Anniversary of their local call centre. Two days straight of baking, crumbling and rolling went into the awesome display.

So what does the cake for 150 of those cake pops look like? well here is a shot of all 9kg of it!

First my most popular flavour "Cinnamon Donut" - home made cinnamon donuts, cinnamon butter cream and white chocolate with a sparkly crown of pastel yellow sanding sugar.

The cute little black boards give a fun touch (thanks to my awesome handy man hubby for creating the display boxes and cutting and painting the black chalk boards).

The second flavour was "Strawberry & Cream". These started with a centre of Strawberry French Jelly encased in vanilla cake with vanilla butter cream and a blush pink chocolate coating. Topping them off were a pair of cute dark pink and white hearts.

Not surprisingly the pretty pink confections were the first to go!



 Next came the chocolate flavours - "After Dinner Mint" and "Triple Choc Bomb".
After dinner mint featured a rich chocolate fudge cake blended with chocolate ganache butter cream, peppermint cream and crumbled Nestle Peppermint Crisp bars. Dipped in milk chocolate and topped with a disc of white choc with a jade green circular choc transfer pattern (looks quite like the Suncorp corporate Scarf print) and a white choc '10'.

The 'Triple Choc Bomb'  features a decadent kahlua ganache truffle encased in rich chocolate fudge cake and dipped in dark chocolate with an edible gold swirl on the top.

 At the special request of my boss (how could I say no) the yummy gluten free "Paleo Pops" allowed those on special diets to still enjoy the richness of the pop-fest.

This was the set up at home ready to load in the back of the car to take across the venue.....and this was the set up-



 What great night!

xoxo

One cool Monkey....

When Jess (huge Macaron and Cake pop fan) asked if I could make a monkey cake for her partner Corey's (Corz) birthday my thoughts ran straight to the Paul Frank monkey faces. Corz is a huge music fan so it seemed natural that his monkey should be rockin' a huge pair of retro inspired headphones.
So here is what we did.

 Our Monkey, lets call him Charlie, started with a chocolate cake base filled with a delicious thick cookies and cream butter cream. top that with a layer of chunky crushed Oreo cookies then do it all over again.

 Two cakes were used to create Charlies face, the top carved for the upper head. Both were covered in rich choc ganache then covered with a light and dark chocolate fondant. His awesome red headphones where black fondant covered donuts (yumm) and shaped fondant band.

Charlie looks pretty happy chillin' on his blue cake board don't you think.

Hope you had an awesome birthday Corz.....look forward to next year  - I hear you have a huge challenge for next time Jess. Bring it on!

xoxo