Have a great long weekend! xo.
Can't remember the last time we had a May Victoria day long weekend in Canada with this great weather, but I'm not complaining. Perfect time for an iced cappuccino post! My sister's favourite drink. For the drink part of the cake, I just roughly covered the fondant with cappucino buttercream (trying to add in some coffee grinds for the look). Of course the flavour was Cake Au Lait.
The xbox cake was made for a gamer, and no the cover of the game is not edible unfortunately (some things I just have to let go). However it IS the birthday boy Chris' face you see on the top middle frame. It can be useful being a graphic designer. And yes I am aware that the red circle around the power button means it failed, that was trying to add my sense of humour to it. You can't play cake.
Have a great long weekend! xo.
Last weekend on February 5th we celebrated nutella bowl.
Courtesy of Ms Adventures in Italy, Bleeding Espresso, and World Nutella Day! Last year I made tong yuen, and crepes. This year I made crepes again (couldn't imagine nutella day without it) and nutella cake truffles.
I held off posting this because they are also perfect for valentines day. All you have to do is find someone worth sharing this with. Even if that means it's just yourself.
INGREDIENTS FOR FILLING:
• chocolate cake, crumbled
• chocolate icing
• chopped peanuts
To make the filling combine the above ingredients (use a mortar and pestle to easily crush nuts). If you have an 6-8" cake a half cup icing and two tablespoons of nutella would be good portions to mix together, however the great thing about these is that you can adjust measurements to your liking. Nutella lovers might want to add more, or for a moister filling add more icing.
After mixing those ingredients put it in the fridge for an hour to make it easier to work with. Roll into balls, and dip into melted chocolate.
And if that doesn't make you all excited to bake tonight, come back later today for a homemade skor post and a free printable label for chocolate bar gift.
That's right., DOUBLE POST today.
I was hesitant at first. While I know that designing and making cakes takes work I somehow thought cake balls are even more intense. It's not true. I used coconut cake with cream cheese coconut icing to make my first... Cake Balls.
I would call them cake truffles, because the texture reminds me more of truffles (on that note I can't wait to try a chocolate version of this). It's actually really simple, you bake a cake (use Betty Crocker's mix, I won't judge) and once cooled you crumble it. Combine it with your icing. Roll this mixture into balls and dip them into melted chocolate. How is that for a summary. For the snowballs I sprinkled coconut and white sugar sprinkles on top. Enjoy them this way.
There you go, use for left over cake, AND a pretty impressive little treat.
PS. OR Don't bake a cake and use this brilliant and quick idea of making them with TIMBITS, via Aubrey + Lindsay's blog.
It's not a cherpumple, it's a cakie! Brownake? Brownieake? Cupibrown? Brownilla? Wish I was better at the naming game.
Inspired by the dulce de leche brownies, and by your excited reaction to them, I wanted to create a cupcake that has some of that fudgy, more dense chocolate batter. In attempt to get you more excited. After trying to incorporate brownie batter two ways (as a bottom layer and as a marble) I found it's better as a cupcake bottom layer. Click read more (below) to get the recipe.
In this cupcake you get two different textures which I think makes it so great. The texture of the brownie on the bottom (fudgy and dense) with the light cake texture on top.
The marble one got tossed aside, still good and all but you couldn't tell it was specifically brownie swirled in the middle. Maybe if it was more chunky portions of batter. Now if I could only figure out how to bake a pie in the middle of this...
This weekend I had the pleasure of creating a cupcake tower for a very special anniversary of 50 years. It's such a beautiful thing and some would say rare to experience...
Most couples can't believe it themselves :)
Congratulations Pattie's parents, Pat & Rufus Goodland, for reaching the golden 50.
There were three flavours: Classic v, Classic c and Spiced Carrot. The decor on Classic c was a violet flower made from gumpaste. To make these, use this cutter, and the shell tool to create the texture on the petals.
Spiced carrot had gold "50" medallions made from gumpaste (the white circles) and royal icing painted with gold dust.
And Classic c had gold sugar...
As a tribute to my previous post on vintage candy shops below is a photo of some candy from the 60s. It was part of Pattie's planning to have a buffet with candies found in the 60s. Do you remember these?:
These are plantain cinnamon fudge cupcakes with PUMPKIN cream cheese icing. Using the recipe from here, add 1/4 cup of pumpkin puree to the icing. I experimented with a 1/2 cup at first but quickly found out it made the icing runny.
For the eyes, which would also make GREAT edible googly eyes, I put my Smarties pack to use.
You may not want to use the dark brown ones, the pupils do not turn out. So, just eat those ones.
Using royal icing, I use this recipe from bake at 350, pipe out a blob of icing on top of parchement paper.
Press a smartie into it, don't be perfect so that some eyes look to the side!
Grab a toothpick and dab it into red food colouring to create the bloody veins. Dye the rest of the royal icing black and pipe on pupils... again, not too perfect.
Enjoy your eyeball cupcake...
The theme of the party was mardi gras - or "NARDI GRAS" as I suggested - for Nadia's 30th birthday (now that's making me think of nard dog). Happy birthday Nadia! It was a surprise party and as slick as she usually is with catching on to these things, we managed to pull it off without her knowing. We had masks and fun temporary tattoos which we had to put on and flash them to Nadia for a chance to get a beaded necklace.
The colours of the cake reflected mardi gras and the inspiration for the design came from the beaded necklaces. I also used the actual necklaces in between the tiers. The shimmer on the cake was from Duff's metallic gold, cake graffitti spray.
The flavour was chocolate cake with dark chocolate buttercream and banana cream in the center (gotta add some yellow! Of course).
The banana is banana chocolate chunk cake of course. The monkey would not have it any other way.
This weekend was an overload of birthdays. I noticed there are a LOT of people born in October. I love it, it means MORE cake! I made three cakes and I'll post them in order of birthdays. Today we have the monkey cake made for Reet. Happy birthday Reet! Not sure what the significance of a monkey is but I tried to make it as cute as possible for her. The monkey is made out of fondant, and his knees are a bit dry I noticed, may need some moisturizer.
Then at the last minute I decided he wasn't a birthday monkey until he had a hat...
Today I had the opportunity to bake for a cause. I created a recipe and shared a story that is close to my heart, click here to read my guest post on Frosting for the Cause. The recipe is plantain cinnamon fudge cake with cream cheese icing! Check out the site and I encourage you to participate...
It was my friend's 30th birthday this weekend. Happy birthday Mary! She had a fabulously fun party. I had so many ideas for her cake it was hard to narrow it down ...so I put them all on one cake. Worried it would be too much, but it wasn't for Mary. She is awesome like that.
Idea one: She loves purple and the paisley and flower pattern reminds me of her.
Idea two: Adapted from my word cake concept, her friends and family sent me words describing her and incorporated them into the cake. (Gullible was most popular...!!)
And finally I painted an abstract world map at the top, made toothpick flags of every single country she's been to. All 21 of them. No joke.
Below is the full paisley patterned cake with the flags.
It was custom right down to the flavour. Chocolate cake and vanilla cake layers with nutella buttercream. With the vanilla cake dyed purple, of course.