Kit-Kat Kake

October 6, 2010

I haven’t been updating as regularly as I should. That is going to change! I tried to take pictures of this cake during the making, but I wasn’t having much luck with the camera working. All the photos came out fuzzy and blurry. Soooooooooo…here it is. The final product. The quickest cake ever made by me.

It’s a two layer-two tier kit-kat cake. M&Ms are dumped into the area left open. It just looks like a big bowl of candy! After you bake the cake and it is cooled, ice the cake and then immediately put the kit-kat bars against it. After they are put on, you can fill in the area with M&Ms. I tied a ribbon around to it help keep it all together.

I hope everyone at BCM really enjoyed this cake and that I can make it again one day

 

I know I know. Its those lazy summer days. Having a full time job doesn’t really give much time for baking and cooking and decorating and…it just leaves me tired a lot of times.

An old childhood friend’s mom is a great seamstress. Back in May I was in a wedding and Linda, Jessie’s mom, helped with a dress that was too big. She was so kind to do the dress for me and did such an amazing job. To pay her back I made Jessie’s son Jeffery a cake for his birthday this month.

Deciding what you want to do for a young child is always fun. I saw a model of a train topper on www.cakejournal.com and wanted to make it and I really hoped trains would be okay. Sure enough, a train cake was made!

 

Now, I don’t have any other photos and this one itself is from my phone. I hope you can see the bigger part of the cake, but this is the backside since the fondant doesnt look so clean. =| I realized what I could’ve done different now to fix that.  The top layer is a white cake and the bottom layer is all chocolate. The entire cake has buttercream frosting.

Jay helped tremendously on this cake. I was rather sick while making it and having his help made the night go much smoother, even though he had pink hands for a few days.

Missions Week at BCM

April 21, 2010

Well, this one took me awhile. This week at BCM was missions week, so I was asked to make a cake. It’s actually fitting for Earth day being right around the corner too, but its purpose is for missions. I was so happy to do a cake this big. I can’t wait to do another one!

The verse on the sign is from Isaiah 60:3- Nations will come to your light,
and kings to the brightness of your dawn

All of the flags are places where students are going this summer for missions.

Oh yeah.. It was red velvet cake. =)

Cakegirls

April 13, 2010

I know this is a foodless entry, but I felt it appropriate to share the news. I love watching the cake decorating shows. Over the past year or so I’ve loved watching Cakegirls. I was on Cake Wrecks today and they had an article about a recent fire destroying Cakegirls’ shop. I just wanted to make a post about that sharing the information with anyone who hasn’t heard about it yet. I couldn’t imagine putting everything I have into something for it only to be burnt down. I pray that their community helps everyone who was in the building that caught on fire. Hopefully everyone can start to build back up what they lost. Reportedly  there were not any death’s other than a neighbor’s cat. Below is a link on the full story.

http://www.chicagobreakingnews.com/2010/03/cakegirls-bakery-in-flames.html

Molten Lava Cake

Sweets for your valentine! Melt in your mouth molten lava cake! This dessert is so small is and great for after a dinner, served with a variety of garnishes.

Yields: 6 ramekins; 12 muffin tins sized cakes

Ingredients

8 0z bittersweet or semisweet chocolate (1 cup)

10 tablespoons butter

1 1/2 cup powdered sugar

1/2 cup flour

3 eggs

3 egg whites

1 tbs vanilla

** Add any flavoring, such as coffee or peppermint.

Preheat oven to 425

Grease either 6 6 oz. ramekins or 12 muffin tins. I used butter to grease mine. I did half and half to see which I’d like best. I grabbed some additional butter and rubbed it all over the tins. I don’t have ramekins, although I want them so much! Think of all the options! French onion soup! Oh yum!


*Ignore my fat ring finger. Its still swollen from spraining it last week.

Add all 10 tbs of butter and 8 oz. of chocolate to a medium sized, microwave safe bowl. Heat for 1 minute and stir. Then heat for 30 second intervals, stirring in between each until smooth.


Add flour and powdered sugar to chocolate and butter. Stir until it looks like a typical cake batter. A huge mound of it.


Add eggs and egg whites and stir with a fork until combined completely and add flavoring, such as vanilla.


Divide batter evenly among cups. They’re pretty full.


Bake for 10 minutes. Actually I’d bake for 8 minutes. Mine were a little too unmelty, unlava-like on the inside. Maybe its cause I left them in there for 1 minute longer since I was washing all my dishes.


Take out and serve immediately. If you have ramekins, its easier, just invert onto plate and serve. With muffin tins, I ran a knife around them, making sure they weren’t stuck and then took a knife and stuck it under the cake gently and flipped into a plate, upside down.

Then I decorate.


And I decorated.

And then we ate. and enjoyed. MMMMM

You can serve with anything you’d like; caramel, berries, cool whip, butterscotch, cherries…Whatever you like with warm chocolate cake. I served mine with powdered sugar, vanilla bean ice cream and caramel syrup.

The WHOVILLE cake!

It’s even tie dyed on the inside!

I really wanted to try my luck with a tiered cake. It wasn’t all good, but it was mostly better than bad. I absolutely need some practice. But I really loved how my fondant turned out. I always add flavoring. =)

I don’t have too many pictures of the process, so I’ll try to just tell you a little bit of what I did.

I used any white cake mix. To get the cake to look like THIS on the inside, I divided the batter into 6 bowls, since I wanted to use 6 colors. I layered as you can see in the picture.

After I baked it and cooled it, I leveled it with my new nifty cake leveler that I bought on Black Friday for a mere 3 bucks. That was a nice price to me anyways.

After it was all level, I went ahead and colored my fondant. I went ahead and did the same method with sectioning it into 6 pieces to color it. Then I iced it in butter cream and rolled out my fondant. To get the tie dye look, I rolled them out like worms, then twisted them together, then kneaded it into a ball and rolled out to put on the cake.

And viola! Whoville cake!