Pirate Cake

Chocolate cake in specialty cake pan, buttercream frosting, chocolate buttercream frosting

Techniques Used- star, C border,

Focus-the ENTIRE ship!

Boards on ship

making the cake plate with tinfoil and tracing cake pan

C border

Dark Chocolate pirate flag

using a specialty pan

cake was small, but lots of time spent decorating this cake

all the layers!

Cake pan site

This cake was decorated August 2012.

State of Texas Cake

11"x11" custom cut vanilla cake, buttercream frosting, coconut, white melting candy chocolate, Oreo Stix

Techniques Used-candy border

Focus-custom cutting a cake

This cake is probably one of my favorites.  It turned out exactly the way I pictured it in my head.  I have been wanting to make a custom cut cake and the opportunity presented itself in March.  Of all the states in the US, Texas has one of the best shapes for a cake, at least in my opinion.  Also, if you've ever lived in Texas, you would know that Texans have the strongest state pride as well.  I lived in Texas for a while and I saw so many different appliances shaped like Texas (like a waffle maker), houses with a Lone Star or the State of Texas on them, and even a jacuzzi in the shape of Texas!  Anyway, this was a fun cake to make, and fairly straightforward. 

I wanted to quickly explain why I decided to use these materials. First, the coconut.  As with most state flags, the Texas Flag has bold colors.  I'm sure you've noticed this with other cakes, but red frosting can have a really sour flavor, and if you've ever made red frosting, you have to use a lot of red dye otherwise it looks pink.  Can you imagine having a pink Spiderman?  Anyway, using coconut solved both of these problems.  I think I used 4-6 drops of red dye on the coconut, far less than what you would use to dye frosting.  The same amount was used for the blue coconut.  There wasn't a sour flavor either, probably because we used so little dye.  I also decided to use coconut because it would add some texture. 

Secondly, the Oreo Stix.  Although I was really looking forward to making this cake, I didn't have a lot of time to do it.  Since I used Oreo Stix and coconut, I didn't have to worry about smoothing the cake.  I'm still very slow at smoothing a cake, and this cake would've been a nightmare to smooth.  I just had to cut each stick in half and attach it to the frosting.  Simple, yet effective.

I also wanted to mention that it was really easy to make straight lines with coconut.  You just put a cutting board or something else with a straight edge where you want to end the coconut and then start dumping the coconut.  Again, this took hours off (5 min. for coconut vs. 1-2 hours for frosting), and I think it looks much better than I could've done with frosting.  The same with the Oreo Stix.  Very sharp and crisp corners, and it further outlines the shape of the cake. 

Lastly, the white melting chocolate.  I wanted something that would be the same shade of white as the white coconut.  Also, with melting chocolate, you can create your own design, so I just drew a star on a sheet of paper, put wax paper on top of the paper, and then drew the outline and filled in with the melting chocolate. 

Custom Cutting Materials-stencil of the shape you want, knife

Custom Cutting Directions-I got my stencil from the Internet(http://www.bobdavisart.com/knowledgebase/images/texas/dac10004.gif).  If you are wanting to print this one, change your settings so that it will print this picture onto four pages (my printer called it "poster").  It will then end up being 11"x11".  Cut off the excess paper before placing it on the cake.

Have the cake layered and filled before cutting the cake, but don't crumb coat.  I used two 9"x13"'s stacked on top of each other.  Place the paper or stencil on top of the cake.  Stick toothpicks or something similar into but not all the way through the stencil and cake to keep the stencil from moving.  I put my toothpicks 1/2" away from the edge, and 2" apart.  Cut the cake at a vertical (or otherwise desired) angle.

If the cake is a different size from the stencil (like above-11"x11" out of 9"x13"), you will still do the steps as above, except that you will have to choose a portion of the stencil to cut later.  With this cake, I attached the blue square at the top of the cake after cutting out the rest of Texas.  When doing this, keep the stencil on top of already cut cake as you attach the extra cake.  You can attach extra cake with frosting.  Also, don't cut the extra piece until it's attached to the main portion.  Once it's attached, then add your toothpicks and cut away!

This cake was decorated March 2011.

Rainbow Cookies

Sugar cookies cut in half, buttercream frosting

Techniques-star, zigzag

These are fun little cookies that are great for your rainbow-loving girl. 

These cookies were created October 2009.

Piano Cake

9"x13" vanilla cake, buttercream frosting, mini Kit Kat Bars

Techniques Used-shell border, star border, bead border

Focus-piano keys, music note border

This was a fun cake to do.  It was frustrating at first, because I had some technical difficulties, but otherwise, it went well.  What happened was that I planned on using white Kit Kat bars for the white piano keys, but I couldn't find them anywhere!!!  I went to all the stores I could think of, and no one sold them.  What's funny is that now I can find them everywhere, but at the time I was apparently looking in the wrong places (like Walmart?).  Anyway, I ended up using some of the remaining cake and frosting it white, and then making indentions with a toothpick.  I'm sort of glad I couldn't find the white Kit Kat bars, because I think the white keys look better this way.

Piano Keys Materials-cake, toothpick, mini Kit Kat bars or similar candy

Piano Keys Directions-Before you start, look at real piano keys or pictures of piano keys.  Notice that the black keys and white keys are different widths.  Also, most of the black keys aren't centered over two white keys.

Decide how many keys you want; I will use the numbers from the cake above, so it will be less confusing, so there are 14 white keys.  The next step will be to lightly imprint the "edges" of the keys.  You will take a toothpick and evenly divide the white portion into 14 keys.  I suggest that you make a small mark on the corner first for each key, and then when you've determined that all keys are the same size, then make a line on the top and front side. 

Get the Kit Kat bars and break the pairs apart.  Cut all of the Kit Kat bars about 1/4-1/3 from the end.  Choose a slightly longer size than what looks good to you, for you will stick some of the Kit Kat bar into the side of the cake.  Also, notice where the words "Kit Kat" are on each bar, and try not to have them on the bigger piece, or at least have it on the end that will go into the cake.  Place the Kit Kat bars by pressing them slightly into the side of the cake.

Music Note Border Materials-same sized star and round tip (I used tips 21 and 12), two colors of frosting, small round tip (I used tip 5)

Music Note Border Directions-Use two different colors of frosting so that the music notes stand out more.  I will use the tip numbers above, again, to make it less confusing.  The white frosting will be for tip 21, the blue frosting for tips 12 and 5.  You will do a tip 21 shell border, but use tip 12 for every third shell.  Once completed, make vertical lines (about 1 1/2" tall) with tip 5, starting from the right side of each round shell.  Then pipe the flag of the music note on each.  Note (no pun intended):  If you don't pipe the flag, that's a quarter note.  Another note (again, no pun intended): instead of using a flag, you can make two-eighth notes by omitting the flag and piping a horizontal line to connect two notes, or two horizontal lines to make sixteenth notes.  Have fun with it! 

This cake was decorated November 2009.

Flowers and Vines Cake

1/2 sheet vanilla cake, buttercream frosting

Techniques Used-star flower, vines, star border

Focus-vines

I made this cake in 2009, about six months after I started to decorate cakes, and I wanted to try making a vine design, but nothing too elaborate.  Since I didn't have anything to write on the top, this design separates the negative space into four smaller sections, making the cake seem less plain. 

This cake was decorated August 2009.

Sweet Peas and Star Flowers Cake

First Tier-10" vanilla round cake, buttercream frosting

Second Tier-8" chocolate round cake, buttercream frosting

Techniques Used-sweet pea flowers, star flowers, leaves, vines,

Focus-two tier cake

I knew that with a tiered cake, each tier can't just be place on top of each other without any support, but I wanted some practice with this.  Honestly, the design on the cake wasn't at all what I envisioned, even though I think it still looks nice. 

Tier Cake Materials-4-8 supports per tier (wooden dowels, tapioca/milkshake straws, Wilton supports, etc.)

Tier Cake Directions-Make sure each tier has a plate, foil-wrapped cardboard, or something similar underneath it. 

Take your supports and set them next to the bottom tier for your measurement.  Cut to the length you need, then stick them into the bottom tier.  I only used 4, but if you are starting out with bigger tiers, you may want more support. 

Another note, if you are wanting to make a "topsy turvy" cake, I would recommend watching the Cake Boss episode called "Freaks, Fast Food, & Frightened Frankie" from Season 2.  It shows how to stack the tiers about 9 minutes into the show. 

This cake was decorated September 2009.