Orchid Cake

8" round cherry cake (from a box), buttercream frosting

Techniques Used- spatula striping, rosette border, orchid flower

Focus-orchid flowers

I've been looking forward to making this cake for a while.  I saw a video on how to make these flowers, and they looked so easy, yet beautiful!  Needless to say, it took a lot of practice to get the flower to look the way I wanted.  I had to think really long and narrow.  Once I got the hang of it, a flower took 1-2 minutes. 

I also wanted to try having two different colors of frosting for the body of the cake; the top of the cake is white while the side of the cake is purple.  I thought this would be a good time to try this because I wanted there to be contrast for the edges of the flowers, but I didn't want the whole cake to end up white, looking washed out.  I smoothed the top of the cake first, and then did the side.  The top border can cover any mixing of frosting colors.  If you smoothed the side of the cake first, it would be harder to hide the mixed frosting, because the mixed frosting would show on the side instead of the top.

Lastly, I was very happy with how the rosette border turned out.  I learned that when releasing at the end, you have to still go sideways instead of upward.  I don't know if that makes any sense, but if you look at the difference between the white rosettes and the purple rosettes, I think you'll see the difference.  Both borders look fine, but the white ones end going outward (or away from the rosette), while the purple ones look more like a circle because the ends are sideways (or into the rosette).  Also, make the size of the circle big enough so you almost see a hole in the center.

This cake was decorated February 2012.

Happy Birthday! Pie

9" pumpkin pie, pie crust letters

Techniques Used-cutouts

Focus-playing with alphabet cut outs and pie crust

There isn't really anything special about the pie, except that it was really good!  I just wanted to post this because I know there are plenty of people who would rather have pie for their birthday.  Using these alphabet cut outs, which are generally used for fondant, you can make whatever message you want with your leftover pie crust.

This pie was decorated January 2012.

Flower Lattice Apple Pie

9" apple pie, pie crust flower

Techniques Used-lattice top, fondant/gum paste Lily

Focus-making fondant/gum paste Lily out of pie crust

 

 

I wanted to know if the flowers made with fondant or gum paste could also be made with pie crust.  I think the hardest part about it was making a form for the oven.  There are plastic formers out there made by Wilton and other companies, but I needed to bake the flower, and the former wouldn't be able to handle the heat.  All I did was take a strip of aluminum foil and mold and shape it to be a ring the size I wanted.  I didn't take a picture of it, but you can see it underneath the flower.

I cut out six petals; they look like stretched tear drops.  I then thinned out the edges of the petals to make them look more realistic (this also makes the edges brown slightly for a neat effect).  Here's a video of how I thinned the edges, although the video is about making an anemone.  I then made a line on each petal using a veining tool.  Next I started placing the petals.  As you can see, there are two layers of three petals, so I just divided the ring in thirds for the bottom layer, and then placed the next layer of petals in the spaces.  I didn't want the tips of the petals to just droop down, so I made aluminum foil balls to lift them.  The picture above shows some of the petals pointing upward.  Then it's just baking it and placing it on your pie. 

I wanted to show you the pie without the flower.  I really like this design, how it gives the pie some texture without adding more pie crust.  If anything, there is less pie crust, or at least that's how I do it.  I like the strips to be fairly separated, but the strips can vary by size and distance between them. 

 

 

For those of you that want to learn this technique, I found some videos and written instructions for you to follow.  This first video is the way that I do it, except my pie recipe doesn't require egg whites.  Here are written instructions with pictures as well.  I also wanted to show this video, because it's another way to do the lattice top, so you can choose which way you prefer.  I also like it that he cuts his own strips without using a ruler, and they look really nice. 

 

 

Here are some more ideas for the tops of pies.  This first site shows a few different borders as well as the lattice top.  The second site is more focused on borders, but also shows pie pops, which are pies on a stick.  I hope this has gotten your creative juices flowing, or at least gotten you to crave some pie!

 

 

This pie was decorated January 2012.

Fleur de lis Cake

8" round yellow cake, buttercream frosting

Techniques Used-Fleur de lis, rope border, rosettes, reverse shell

Focus-side garlands, using one tip

I saw this one video on how to measure out the side garlands and I wanted to try it out.  He took a plastic cup and made an imprint on the sides.  He was a little bit sloppy with his piping, but I still liked his idea and thought I would try it out.  For my imprint, I used tip 789 (as seen below).  I wasn't sure if they would be evenly spaced, so I first made an imprint on north and south, then roughly checked to see how many would fit in between.  There was enough room to have 12 imprints altogether, so I then proceeded to make an imprint on east and west, and then two between each. 

Here are some pictures of the imprints before the piping.  This made piping the rope border very easy and look really nice because I wasn't having to eyeball it while in the process. 

I also used the same method for the top of the cake.  I don't think it would've turned out as nicely if I tried to eyeball a perfect circle.

Lastly, I thought you would like to see close-ups of the different techniques.  When learning a technique, it's nice to have as many pictures and examples as possible. 

Rope garland with rosettes, reverse shell borders

Rosettes

Top view of reverse shell border

This cake was decorated September 2011.

My First Wedding Cake!

6" round white cake, rolled buttercream, buttercream frosting, raspberry preserves, strawberries

white cupcakes, buttercream frosting, sprinkles, "C" signs

Techniques Used-quilting, balls, dots, rope border, rosettes, rose (sort of Wilton), spatula striping, spiral cupcake

Focus-decorating 300+ cupcakes!

I have now done a wedding cake, and what a great experience!  It was good to work with someone and see what they wanted and then create it.  There was still a lot of stress and things go differently than I imagined, but I enjoyed seeing this cupcake tower come to life. 

Techniques Used-quilting, balls, dots

 

 

I finally figured out how to make the quilting look professional.  Firstly, I made marks at the top and bottom of the sides of the cake, dividing it like I would if I were doing a basketweave (if looking from eagle view, mark North, South, then East, West, then halfway between each, and then halfway between each once more) to make 16 marks for the top and then the bottom.  Secondly, I used a wooden shish kabob to first line up the top and bottom marks, and then make the diagonal impression.  I found that making the impression before the quilting tool was much better, because then I'm just following the line instead of trying to make my own.  The key to making the quilting look nice is to not "eye" things, but to measure everything, like you would with making a quilt.

Technique Used-spiral cupcake using tip 1M

This is a quick and easy design, and looks pretty nice too.

Technique Used-rope border

Once the cupcake has been frosted, the border is very fast.  I learned that if the cupcakes weren't frosted all the way to the edge, then the rope border will make the edge look clean.  This picture is not one of those examples (you can see frosting underneath the rope border).

Technique Used-rosettes

The nice thing about rosettes is you don't have to frost them beforehand as long as the rosettes are slightly overlapped.  I found that frosting each cupcake doubled or tripled the amount of time spent on each cupcake.  With 300 cupcakes, time is a big deal (3 min./cupcake x 300 cupcakes=15 hours).  Using rosettes made a nice texture change from the other cupcakes.

And last, but definitely not least.....

Techniques Used-Wilton rose (sort of), spatula striping

 

 

I really liked how these turned out.  They brought just enough color to the cupcake tower without being to overbearing.  I wanted to mention why I call this spatula striping and not brush striping.  It has to do with what you use for the striping.  In this case, I made red frosting for the striping, so you would most likely use a spatula to stripe the frosting onto your decorating bag.  For brush striping, you would use straight food color gel and use a brush to stripe it onto your decorating bag.  Compare these pictures with a cake I did using brush striping, and you will see the difference. 

 

 

I liked these cupcakes so much that I took more pictures of them.  The lighting is different, so they look like they are more red-orange than red.  I like how each rose is different, just like if you were to find actual roses, no two would be alike. 

I wanted to mention a few more things about the cupcakes.  For one, I bought undecorated cupcakes and buttercream at Sam's Club.  Each case has 150 cupcakes in them, and the buttercream is a 5 gallon bucket (one bucket is enough for at least 300 cupcakes).  It ends up being about $2.50/dozen cupcakes, but I think it's well worth it.  Could you imagine trying to bake 300 cupcakes in a standard oven, or making all the frosting?  Also, if I were to do cupcakes again, I would know that I need 2-3 days to work on them, because it takes a lot of time and energy to decorate all of these cupcakes.  Transporting them is also a big problem, because I don't have a good way to package them.  I made the rose cupcakes at my home, and a handful of them got damaged along the way.  Right now, it is more realistic to transport a finished tiered cake than finished cupcakes.

This cupcake tower was decorated September 2011.

Flower Power Cake

9" White and Funfetti round, Buttercream frosting

Techniques Used-basketweave, rope border, carnation, Wilton rose, swirl star flower, rosebud, vines

Focus-letting someone else design and try out some techniques

While visiting family, my sister wanted to decorate a cake.  I asked her to make a design and then we figured out the finer details.  It turned out pretty much how she designed it, except that we had to change out daffodils for yellow carnations.  On the sides, the front half has vines and little flowers.  The back half is just basketweave.

 It was neat to see how the cake developed.  We started off with making flowers.  The flowers were mainly done by me, but that was mostly because I messed up the batch of frosting, so it was harder to manage.  I put more butter than shortening, and there was more powdered sugar than needed.  Anyway, all it did really was make the frosting more sensitive to temperature than usual, and it was also stiffer than usual.  I also discovered that I don't like how the flowers look when using flower formers. I think the formers are more for apple blossoms and daisies. 

After the flowers, we prepared the cake for decorating.  Part of the design was to have the casually smooth top in the front.  Since an assortment of flowers would be towards the back, we didn't need to casually smooth the entire top.  My sister did the basketweave, and I think she did a pretty good job.

After that, my sister did a rope border on the top and bottom and then we assorted the flowers on top.  We went through a surprising number of batches of frosting.  I think altogether I made 12 cups.  All of it didn't end up on the cake, partly because the frosting was so good that other family members couldn't stop eating it, and it was also the plan to make cupcakes, but we didn't get that far.  What's funny is the rope borders are blue and purple because we ran out of white, so we thought we'd better use up some of the other frosting. 

Next in line was adding the vines.  Once those were in place, we added little pink rosebuds, blue swirl star flowers, and a couple yellow and purple carnations to the vines.  Then there were leaves and the cake was finished. 

This cake was decorated July 2011.

Wedding Cake Trial

6" white round cake, rolled buttercream frosting, buttercream frosting, raspberry filling

Techniques Used-balls, dots, quilting

Focus-working with rolled buttercream frosting

This is my very first wedding cake.  The bride wanted a cupcake tower with a 6" round on top.  I decided to do a trial cake because I was using rolled buttercream, something I haven't used before.  It is like fondant except using ingredients more like buttercream.  I haven't tasted a fondant frosting that I liked so this seemed like a great alternative to get the fondant look, but not the taste.  It's more oily than buttercream, but I put a little bit of powdered sugar on top to make it look less shiny.

I learned quite a few things while doing this cake.  Firstly, there needs to be a buttercream crumb coat on the sides.  This is so that the rolled buttercream will lay flat (if you look at the sides, you can see the buttercream dips in slightly where cake layers meet). 

Secondly, I need to figure out a better way to do the quilting technique.  As you see in this second picture, it looks different from the first picture.  The diamonds are bigger in this picture.  I thought I was going the same angle the entire time, but when I got to the end there was significantly more space left at the bottom than at the top.  I think I can fix this by looking at it at eye level instead of looking down.  Also, I will go more slowly so that I can change mistakes and have less to fix.

This cake was decorated August 2011.