This saturday March 26 at 8:30pm is Earth Hour. Show your support in saving our planet, shut off your lights (and your ovens) for the hour! For more info visit WWF's Earth hour site.

Check out some of these beautiful tiered cakes for inspiration. Click to see the 14 top tiered cakes article from: Toronto Life. My top 3 are below.

I love abstract and pop art, this cake has a hint of both. The colour is so beautiful and vibrant!

A unique way of making flowers. This is such a gorgeous cake.

For something non traditional I am really loving the idea of multiple mini cakes.

* click the frame to download for your blog, website, or FB page!

In honour of St. Patty's day I wanted to make a green dessert. Taking a look at my inventory I had some left over pieces of lemon chiffon cake.  I always keep the extra pieces of cake I trim off when sculpting a cake. Usually I make a mud pie but this time I was inspired to make a trifle.
Sort of.

wiki: Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream.

I had a package of Jello pistachio pudding which I bought for my husband but he thought it might be gross. I am sure you are agreeing with him right about now,   but hang on. Believe.

Lemon and pistachio are flavors that work well together, I'm telling you. To add a little crunch I crushed some graham crackers. Only thing missing is the whipped cream -- which you need to have if you want to make this dessert. I didn't have any custard left either, that would have been nice too. So...

In a fancy glass, layer the ingredients:
~ graham crackers
~ lemon cake
~ green pistachio pudding
~ custard
~ whipped cream

"this is good" - linda's husband, steve

See, told ya. Cheers.

my nonno loves his birds.

He loves chickens too, but I wasn't about to attempt a chicken coop cake. The cage 'bars' are all chocolate fondant. Tastes and feels like toostie roll. The birds were fondant too, and the whole cake was finished with edible gold paint brush work. I tried to make a bird cage look masculine so I designed it in a octagon shape on the bottom and thought the colours may have helped as well. I love that one bird that is just hangin' out on the side of the cake. Ha.

The cake flavour was triple lemon chiffon (posted yesterday) with lemon curd, lemon buttercream and fresh strawberries.

juicing a lemon
for those of you who don't own a juicing devise here is a tip for you. First, roll the lemon around the table a few times to extract the most juice. Cut it in half and then half again. Take a section and press the lemon on a side of a glass. Give 'er a nice squeeze to flatten the lemon. Then finish with an old fashioned hand squeeze over the glass to get any extra juices.

It was my nonno's (grandfather's) birthday this past weekend and I wanted to find a lemon cake recipe as light and fluffy as an angel food cake. A cake like this is not the best to work with when you plan to decorate with fondant, it's too soft and can sink or tilt. However I used it anyway, it's just that good. I will post pics of the finished cake tomorrow.

I modified the recipe and used my buttercream instead of the lemon frosting and added freshly sliced strawberries. You could even try any fruit preserve, blueberry or raspberry would be delicious.

P.S. The recipe was adapted from Sky High Irresistible Triple Layer Cakes by Alisa Huntmans & Peter Wynne. I added a books bar on my page to buy or read more about this book. If any of the recipes is as good as their Triple Lemon Chiffon cake it's well worth it. I've named this recipe an ultimate. 

Click "read more" for the light and fluffy lemon cake recipe…