Practice decorations- Rosette Cake

27 Jun

I’ve been trying to practice different decorating techniques and hope to be able to continue that over the summer. Instead of waiting until I have several, I’m going to make them each shorter posts so that I can get them up quicker, find them easier, and if I do fall behind, the little posts are up. I’ll be labeling them all “Practice decorations” followed by the technique.

I just finished Wilton course 3 in time to find out that they have replaced course 1, 2, and 3. I have picked up the new lesson books for 1 and 2 (with 3 hopefully soon) and they have some updated ideas and variations on the techniques I already learned, so I hope to be able to try some of them soon!

I started with a rosette cake- completely covered in white buttercream rosettes with a 1M Wilton tip. I love, love, LOVE rosettes. Not just on cake, mind you, but pretty much anywhere. You may also juuuust be able to see some peach under there, as I also practiced my cake covering skills with the rest of the peach fondant. It also helped me to make sure I was completely filling in with the roses.

Top:

rosette cake 3 060414

Side:

rosette cake 1 060414

You might notice on the top, there were a couple of sections I had to fill in, but overall I think it came out great. It uses a ton of buttercream, but the actual piping goes pretty quickly!

Fondant and gum paste

5 Jun

Here’s my next cake decorating class pictures (Wilton 3: Fondant and gum paste). I loved getting to learn how to make all these cool flowers and decorations, which culminated in this cake (post on chocolate cake soon to be posted):

wilton 3 decorated cake top

Fondant bow (50/50 gum paste and fondant):

fondant bow fresh fondant bow day 2

Rose (gum paste):

rosebud 051314 rose gumpaste 051314

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Fool’s Toffee

31 May

fools toffeeThis is one of the first dessert recipes I made after leaving home. My friend introduced it to me in college as there were only two kitchens for students to use on campus, so they were crowded and had very little equipment. It has to be one of the easiest recipes out there and is by far my most requested recipe. I absolutely love it! Much to my chagrin, it has become quite popular in the last year or two and no longer is my special secret recipe.

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Sugar Cookies with Marshmallow Fondant

25 May

sugar PT HtoCa sugar PT laid out

I taught chemistry this spring and so for the final exam, one of the treats I made my students was periodic table cookies using a sugar cookie base, marshmallow fondant on top, with buttercream to write the symbols and the edging. I was more interested in making them look nice and work on the techniques, but they did end up turning out pretty tasty, as my students gobbled them up. I’ve attached some individual cookie pictures at the end if you want to see them, along with many pictures along the way.

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Ombre Petal cake- another yellow cake

20 May

ombre petal side ombre petal top

For our wedding, we didn’t keep the top layer of the cake. Instead, we made each layer a different flavor. I had considered buying a cake for our anniversary, but I had found this ombre petal cake a few weeks ago and I really wanted the excuse to make it. I made it purple, using one of our wedding colors.

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Oreo balls (truffles)

18 May

oreo balls

It was the last lab time for the semester and I used it as review. I also made my students Oreo balls or, as I told them, if we’re fancy, Oreo truffles. These aren’t hard to make, with the occasional exception of dipping them if temperatures aren’t quite right, but they are pretty darned tasty. If you don’t like chocolate, these are too much. If you love chocolate, these are perfect for you.

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Swiss Meringue Buttercream

13 May

ombre petal sideombre crumb side
oreo cupcake side

 

 

I’ve made Italian buttercream in the past, but I’ve never tried to make Swiss buttercream and from everything I hear, it is very good and pretty common for slightly fancier cakes. I read a bunch of possible recipes and kind of merged a bunch into what I thought looked the best. It was a really good buttercream and I can see why people use it a lot. It is great if you want wonderful frosting without a lot of sweet.

The first time I made this, the cupcake had an oreo center, so I used some of the Oreo crumbles in the finished buttercream. I need to update that recipe with this new frosting and the new cake mix I used for it. The second time, I tinted some of it purple to make an ombre petal cake (which I’ll be posting about later this week/early next week).  Continue reading