lauren

This is the gorgeous Red and Black Wedding Cake I made this weekend.





The cake is red velvet and covered in vanilla buttercream and then white marshmallow fondant. With a swirl design done in royal icing with little pearls.





Check out the diamond on the intial "L".....BLING!!!



Black Satin Ribbon on the bottom of each layer.



With Beautiful Red Roses in-between.





I loved making this cake. The roses made it so romantic and classic.

mindy

 

I feel like my blog is turning into a cake blog. My life seriously isn't just cake. But I have gotten lots more orders in the last week. So I wanted to share some of my past cakes. To give the brides more ideas.



This was my second wedding cake. And the very first cake I ever stacked. This cake was huge! Standing around 5 foot 9 inches on the table. Made for one of my bestest friends.  
Mindy, if you are reading this.....I miss you!!! I can't wait till you visit in July!
It is covered in buttercream and has various designs piped in buttercream. I believe the cake flavors were from top to bottom: Dark Chocolate Cake with Bavarian Creme Filling, Spice Cake with Apple Filling, Lemon Cake with Lemon Filling and White Cake with Raspberry Filling. And I heard they followed the tradition of saving and freezing the top layer of the cake for the first anniversary and it was still delicious!

Funny story about this cake. I did this one years ago. Back when they were getting rid of trans fat in everything. Well little did I know that they had just taken the trans fat out of shortening that month. The bride's mom wanted the frosting as pure white as possible. So that required making the frosting out of pure shortening instead of using some tasty butter.  I frosted all the cakes the morning of the wedding. And then a couple hours later the frosting starts peeling off all of the cakes!!! I freaked out. I went online and looked at some wedding cake forums and they were all having the same problem! Apparently the lack of transfat, or the new recipe for the crisco. Made it so the frosting wouldn't stick properly to the cake. I rushed down to walmart and bought the generic brand which luckily still had the trans fat and remade all 20 pounds of frosting. Scraped off the old frosting job and re did all the cakes. It was quite an experience. Now all frosting recipes contain at least half butter for that very reason.

topsy turvy cake

I was looking through some old photos today and found this photo. This was the first cake I ever covered in fondant. It was actually one of my first cakes ever...probably the third or fourth cake I had ever decorated.
When I made it, I was having one of those thought processes...if your doing something Lindsay, you might as well over do it.
Yeah...I tend to have those a lot. Especially when making cakes. I think everytime I decorate a cake, I try and do something new I haven't tried. Which is good because I learn. But it's usually someone's wedding cake. So being new and risky probably shouldn't be on my business card to give to brides wanting to hire me.
Luckily no cakes have fallen over....knock on wood...

GO BOLD OR GO HOME!
or
Anything worth doing, is worth overdoing.

Those seem to be the mottos I tend to have running through my head as I decorate.
Hopefully it will continue to push me to my limits and make awesome creations, and not backfire on me someday...knock on wood, knock on wood, knock on wood!!!!

happy jack

When I go into Jack's room in the morning. This is what I find on a typical morning...
Happiest Boy ever! He usually lets out a squeal or a laugh when I open the door. This little man is always in a good mood. He only gets a little fussy when hungry and sleepy. Other wise he is all smiles all day.
Oh, and Dad dressed him in this super awesome striped combo. In case you were wondering who was the genius behind it....



Then enters George, and he too wakes up in a fantastic mood every morning. I can't say the same about his nap times...

"AH, Aaaah, Ne, Ah" translation: "Look Jack, I have your hippo"



"Ah, Ah, HAT, HAT, Ah, Baby" translation: Jack is wearing a hippo hat!
by the way, all of this is said with a english accent....thank you Wallace and Gromit...



Mmmm, I haven't had breakfast yet. Don't mind if I do...



"AHHHHHHHHH" translation: Mom, Jack bit my finger!!!!



And that is a typical morning happening at our house.

-Lindsay

P.S. Thanks for all the kind words on the blog and on facebook about the last wedding cake. I can't thank you enough! I feel so blessed that the cake turned out so well, and that everyone loved it. Thank you!

tamera

Here is the gorgeous ivory wedding cake I made for a wedding yesterday. The wedding had a fun vintage feel to it. She had ivory lace on the tables. And antiques incorporated in her decor. It was so pretty.



The Cake was covered in ivory fondant. I piped the lace like flowers on the cake with royal icing. I loved how they look sort of like porcelain.



The cake was sitting on this massive antique scale. The cake weighed in around 58 pounds.









It was a beautiful outdoor reception next to the mountain. The smell of flowers was everywhere and some confused bees landed on the flowers of the cake when we first set it up.



The flowers were made of gumpaste. Which is a sugar dough that when it dries, it gets hard and keeps it's shape. All hand made and painted with luster dust. With large candy pearls in the centers.





It was such a fun cake to decorate. I really love how the lace flower design turned out. I am anxious to make another cake with the same design. And to try out gumpaste flowers more. This was my first time, and it was a lot of fun.
What a beautiful wedding, I was so thrilled to be a part of it!

temple square

We went to temple square in Salt Lake today. I had to go buy lots of cake supplies at my favorite cake shop sorta near by. So we walked around the temple grounds. It was soo gorgeous.
It's especially special to us there, because that's where we got married 4 years ago.
Flowers and Blossoms everywhere. The flowers smelled amazing. I could have just spent all day there.
And yeah, I was a total idiot and didn't bring my camera. But I snapped a few on my cell phone.



I am super busy lately. I have a lot of cakes due this month.
I need to make 300+ gumpaste flowers for a cake next week.



I promise I will show you how to make gum paste flowers once the may cake madness ends. I hear they are easier than they look. Guess I will find out! Wish me luck!

Toodles!

vanilla buttercream frosting

Buttercream Frosting (vanilla)

Ingredients

• 1 cup softened Butter (2 sticks, salted kind)
• 1 cup vegetable shortening
• 2 teaspoons Vanilla (clear or regular, depending on what color you want the end result)
• 1/2 teaspoon Artificial Butter Flavor (this can be omitted if not on hand)
  
• 8 cups sifted powdered sugar (2lb bag) (I am usually lazy and do not sift mine)
• 4 Tablespoons Milk

In electric Mixer cream Butter and shortening. Add Vanilla and Butter Flavorings. Mix in Powdered Sugar gradually, scraping the bottom and sides of the bowl often. Once all the sugar is mixed in, frosting will be stiff and dry. Mix in milk gradually and then beat at Medium - Medium High Speed till Fluffy. Add Food coloring at the same time as the milk if you are coloring the frosting.



I find this to be the perfect consistency for piping onto cupcakes. For spreading onto cakes I sometimes need to add 2-4 Tablespoons of Milk or Light Cornsyrup to make it a little more spreadable.
It's also about the right amount for frosting a large 2-3 layered cake nice and thick. Or plenty for 24 cupcakes thickly piped.
This is about as much frosting my kitchen aid bowl can make in one batch.
You can half this recipe easily if you want less frosting.

You can also make whatever flavor you like, by adding different extracts. Almond or raspberry would be yummy. And here is my version of this frosting in Lemon.