Although I do specialize in fondant cakes, there’s something about a buttercream covered dessert that feels soft and romantic.
When done well, a buttercream has a light and smooth texture to it. Creamy but not overly sweet, allowing the flavours of the cake below it to punch through and mix in your mouth in a perfect balance.
Whether texturized with a palette knife, patterned with a cake comb or scraped to reveal the cake underneath, the decorating opportunities are endless with this finish.
I recently tried the white cake drums from CakeBon and let me tell you, I’m impressed.
Until now I’ve mostly been using a different brand, commonly found at Michaels and other cake decorating stores. The first thing I noticed about the CakeBon drums, is how clean the lines were at the edges. Other brands have ruffled, gathered product on the edge but the CakeBon drums have extremely clean lines, with no bunching or gathers.
The second thing was how strong they are. After finishing a cake on the drum I could hold it with one hand without any concern of bending from the weight of my cake. With previous drums I wouldn’t dream of not holding both edges of my cake for stability.
Last but not least, both sides of the drum are equally beautiful. So you can use the lightly embossed side or the plain white for a gorgeous backdrop to your cake creations. Overall a very good quality product that I will definitely use again. 5/5 would recommend 🙂
My timelines with regard to this blog are not always met. In fact, this post is over a year coming. But my nephew’s first year anniversary (even that is not on time as it was a few weeks ago lol) seemed like a great time to create the blog post for his wedding cake.
Is this my favourite cake I’ve ever done? Well, it’s hard to beat the cakes you make for family. Because in addition to meeting a theme or vision from a family member, they always have a little extra love in them. And if size is anything to go by, this one had a LOT more love than most!
In reality this 5-tiered cake creation was actually a 6-tiered cake with one double barrelled tier. (A double barrel is really two cakes in one, separated by a cake board and dowelling.) It had 3 separate flavours; chocolate, chocolate-oreo-vanilla, and lavender-lemon, and each tier was a different height, adding to the drama.
Two separate cascades of handcrafted sugar flowers took 12 hours to make, with the cake being a total of 43 hours, and a South Africa Protea was included as a nod to the bride’s roots. An edible gold monogram lay on the 2nd tier, with a gold edged set of fondant ruffles on the bottom.
Were the couple happy with the end result? Well, I may have welled up as my sweet nephew choked up while looking my way to say thank you, prompting his beautiful bride to comment “What Kyle means is, we love the cake”. I love you too buddy 🙂
Happy Anniversary Kyle and Michelle! Wishing you God’s richest blessings and many, many more years ahead.
Back in February (you remember February right? It was that time where you could go to malls and museums, and didn’t worry about how often you needed the bathroom …. yeah THAT February!) I was asked to do a Cake tutorial at the Illuminate women’s conference here in Victoria.
About 250 women would be attending and my session was titled ‘How to Hack a Supermarket Cake’. “PERFECT!” I said. After all, this was right in my wheelhouse. I love teaching, I love women and I love to laugh with friends. The bigger the crowd, the better. A perfect environment for an extroverted Cake-lover.
“And how much time do I have?” I asked with anticipation.
“Ten minutes.”
GULP.
I clearly looked surprised because immediately “Well, we can probably give you Fifteen” was extended and like a free offer of unlimited toilet paper I TOOK IT!
So, for those of you who have been asking, here is the full session.
Full Disclosure:
This is not suitable if you a) are attached to perfectionism; b) don’t like to laugh; c) can’t ‘listen quickly’ because it was done – VERY. FAST.
Needless to say, I didn’t know what an R8 was, but it was an Audi so I knew it would be NIIIIIICE.
My favourite cakes to design and create are the ones that have some importance to my client; something that tells their history, story, personality. And that means paying very special attention to the details that will replicate those items.
So. If I’m designing and making an R8, then it better end up LOOKING like an R8!
The process for a project like this is two-fold. First, print a template for the size of the cake. This was a 2-D cake so my printout was the outline being used for the aerial view, or top of the cake. Slab cakes are used to stack and decorate and then the cake is cut into the outline of the template.
Next, individual pieces of that same template are cut out to use as smaller templates for the individual pieces of the item, or in this case the car parts. The entire cake is covered in the base fondant colour and the smaller templates are then used to make the smaller, fine-detailed items like lights, exhaust etc.
When the entire piece is done I use a fine paint brush to touch up small holes, wayward fondant etc., using Edible Art paint by Sweetsticks.
When it was time for delivery, this luxe car was presented at The Cellar, an amazing restaurant at the Bear Mountain Westin. Upon walking it into the catering area, a staff member took one look at it and stated “Oh, John drives that EXACT car!”
There have been a lot of gold cakes lately. For clients, in instagram stories, online tutorials and on The Food Network! The difficulty sometimes is knowing which products are best to use for the cake design you have in mind.
Lately I’ve been using a fair bit of gold leaf.
Warning – it’s not cheap! And that’s because you need to be using a good quality leaf to make sure it’s edible and food safe. I think my last order was $60 for 12 3″ x 3″ squares, and that’s 23 karat edible gold. The good thing is, a little goes a long way when applying gold leaf. For random placement I simply press small areas of the leaf directly onto the fondant covering my cakes. For much smaller, more delicate placement I’d suggest using a brush to lift and place the gold leaf exactly where you want it.
Any Love It Or List It Vancouver fans out there? I started following Todd & the hilarious Jillian Harris as a result of their entertaining repartee on LIOLIV. As I told Todd, their Insta stories have given me life in the entertainment department as I ploughed through many-a-late-night-wedding-cake-session.
(Side note – Todd is AS lovely as he appears on TV, and his wife Rebecca is delightful!!!)
Buuuuuuut back to my post – I also brought this cake with me, which featured the logo for the upcoming B.C. Children’s Hospital Shine Fundrasier/Afternoon Tea/Fashion Show that Todd & Rebecca were M.C.’ing. I have more than one friend who has benefitted from the amazing work done at the BCCF so the hope was that maybe, somehow, someone would benefit from this cake. Even if it was just to feed volunteers, helpers, hosts of the event.
Fortunately the Talbots were able to include this cake in the Live Auction held at The Empress and this cake raised $300 for the BCCF! AWESOME!
The cake itself was a simple fondant covered one tiered cake with a gumpaste replica of the gorgeous drawing created for this special event.
Do you volunteer for a local or international charity? I just personally want to say thank you. I have seen firsthand how both local and international organizations benefit from the countless people who simply ‘show up’. Whether it’s centre stage M.C.’ing a special event, or on the ground in the dirt meeting with people who seem to lack all hope. You are the reason so many important organizations manage to keep going. Thank you for serving.
I’m so far behind on blogging that I won’t even TRY to catch up. So I’m going to jump to a concept that I thought was so cool. Sometimes my mind is full of ideas of cake designs, hoping that a client with no idea what they want will jump onto my crazy design-train. And SOMEtimes clients come to me with the coolest ideas that I embrace them with open arms.
THIS was one of those clients with one of those ideas.
A Blank Slate!
The idea that makes you think “Why have I NEVER thought of this?????” The idea was to include a bike (a love of the birthday-boy) but basically leave the rest of the cake white. A blank slate. The client had purchased edible markers so that all of the party guests could sign the cake as an ‘Edible-Birthday-Card.’
She is a blogger, a preacher, an encourager of women and a great party-planner.
She is also, possibly singlehandedly, my most prolific client 🙂
So when her daughter London was about to turn 1, we set about planning what kind of cake to make for her birthday. In fact I think we had barely just finished her son’s birthday cake when we started chatting!
In addition to her unicorn cake, Laura also had various other Pinterest-worthy ideas for the rest of her food table. You can see all of the amazing details here.
Exciting for me was the fact that she was collaborating with Focal Photography to shoot the party so I knew she was going to get amazing photos from Marlboro Wang Photo who got the shots of the day!
