Rustic Fall Wedding Cake

31 Saturday Dec 2016

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rustic wedding cake, salted caramel filling, sour cream chocolate cake, Swiss Meringue Buttercream

I love, LOVE, LOVE this wedding cake!

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Really.

I think the rustic in me comes out when I’m asked to create a one-of-a-kind cake for a very special couple who love simple beauty and charm, but don’t really have a specific idea in mind for their cake.

This is just what I’d design if I were designing my own wedding cake (I actually can’t even remember having a thought about my wedding cake except it was the Christmas season and the colors were green and red–yuk).

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This is a 3-tiered design (12″-9″-6″) with sour cream chocolate cake filled with salted caramel…yum. The icing is Swiss meringue almond buttercream put on with a textured, rustic look. The flowers are real and match those used at the reception. I added the raffia border on each tier to pull the whole look together.

The groom’s parents were actually hosting a reception in the area after an earlier wedding for the couple on the West Coast. I heard from the groom’s mother that the cake fit their personalities perfectly (and was delicious to boot :0).

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Congrats to the lovely couple and here’s to a great happily-ever-after!

Ursuline HS Softball Birthday Cake

21 Tuesday Jun 2016

Posted by Laurie in Cakes

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brown sugar cake, homemade marshmallow fondant, salted caramel filling, softball cake, vanilla buttercream

softball-birthday-cake-1 I made this cake earlier this year for a sweet girl who is an up-and-coming softball star at a local high school. Her mom wanted it to scream softball in the school’s colors of yellow and green.

The cake is a 10″ brown sugar cake with caramel filling, iced with vanilla buttercream. I used some sports cutters and hand-cut other details from homemade marshmallow fondant.

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Hope you had a good birthday, Katherine! I sure enjoyed making your cake!

Tiered Rosette Wedding Cake

13 Thursday Aug 2015

Posted by Laurie in Cakes

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double chocolate cake, rosette wedding cake, salted caramel filling, tiered cake, vanilla-bean frosting, White velvet cake

A lovely bride-to-be came to me last spring to order a cake for her summer wedding. She wanted the cake to reflect her beautifully designed wedding dress with a skirt of soft, rosette shaped ruffles.

After discussing a fondant rosette cake, she decided on a 3-tiered cake covered with buttercream rosettes (she also needed 2 half-sheet cutting cakes to provide enough servings for her guests).

The main cake is 3-tiered (12-9-6″). The top and bottom tiers have 3-layers each and the middle 9″-tier has 4-layers, just to add some interest in height. Each tier has alternating double-chocolate and white velvet cakes and salted caramel cream filling. The icing is an ivory vanilla-bean buttercream.

After a crumb coat of silky buttercream, I added the rosettes with a Wilton 1M tip. The icing was a mix of sweeter, stiffer American buttercream and less-sweet, silky Swiss meringue buttercream…I decided this was the perfect combo to give the icing the creaminess and stability I wanted for the rosettes to be nice and smooth AND to hold their shape in the July heat.

Although the cake isn’t all that big (12″ base cake and about 17″ tall), it got surprisingly HEAVY very quickly with all of that buttercream! Once it was finished, it was all I could do to move it into my fridge!

The cutting cakes were 2-layers each, same flavors as the main cake. I added a rosette border around the top to mirror the theme and did a rough ice on the sides for a rustic look.

The monogram topper was added at the venue.

Notice the awesome meatball cake pops in the foreground! This was a surprise for the groom, who LOVES meatballs :0)!

Congratulations, Erica and Chris! It was a pleasure to be part of your special day!

It’s Vegas Baby! Casino Party Cookies, Cake Pops, and Cupcakes

08 Friday Aug 2014

Posted by Laurie in Cookies, Cupcakes

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Cake pops, Casino, double chocolate cake, marshmallow fondant, royal icing, salted caramel filling, Sugar cookie, vanilla-bean frosting, Vegas party

I did these back in April and never had time to write a post. I was asked to come up with a dessert for my school’s annual fundraiser, the theme was “Night in Vegas.” We initially considered doing cookies made to look like poker chips and playing cards along with cake pops, but finally decided on poker chip cookies and cupcakes with a red/white/black color scheme (see pictures at the end taken at the event).

The cupcakes were double chocolate cake filled with salted caramel and iced with a vanilla-bean buttercream swirl with red/white sprinkles. The sugar cookies were iced with fresh lemon royal icing and a fondant circle in the center.

It was a terrific party and a great fundraiser for the school. Many kudos to the committee who worked tirelessly to organize it all…great job, HFS Reverse Raffle team!! I was proud to be a part of it!

yuujnn

Salted Caramel Cupcake

21 Saturday Sep 2013

Posted by Laurie in Cupcakes

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brown sugar cake, caramel cream filling, salted caramel cupcake, salted caramel filling, salted caramel frosting

Salted caramel is all the rage, and oh-so-good when made into a cupcake! These are rich, moist brown sugar cuppies filled with a sweet, salty caramel cream. They’re crowned with a rich swirl of decadent salted caramel buttercream and topped with…yes, wait for it…more caramel! Then a sprinkle of sea salt. Sweet and salty, what better combo?!