Season of Cakes!

Long nights, short days, rain it all makes me want to play with my oven. So I've been doing exactly that. Here are some commissioned cakes, for no reason cakes, and oops I have leftover frosting in my fridge cakes. Also a vegetable tart that was too pretty to not include.

More treats in the works for Valentine's day!

We had some friends coming over to babysit Roslyn so I made them a mini cake. This was a lemon cake with buttercream frosting decorated with rose petals, sprinkles, and marzipan hearts. 

Commissioned for a 2 year old who likes owls. This guy is a white cake full of lemon curd. Topped with some marzipan, white chocolate and pocky stick details.

I had leftover frosting in the back of my fridge and we had friends coming over for dinner so I made a chocolate cake and just used each color until it was gone. I also have a jar of all the sprinkles that are in a pan after I add them to a cake all mixed together so I added the chaos of those sprinkles as well.

A weeknight veggie and parmesan tart. So good!

Month of Cakes

October is oddly my busiest month of cakes. I have 1-2 every week. Luckily they all have a lot of variety to keep it fun. This year I made a Care Bear birthday cake, Flower Baby shower cake, Fiesta 1 year old smash cake, and I have an upcoming Daniel the Tiger cake. Plus United way bake sale at work is coming up so my freezer is quite full.

I really enjoyed the differences in each of these cakes. I even got to try out a few new techniques.



The flower cake was my first time trying buttercream roses. They were far from perfect but when I made a whole field of them they looked really spectacular. I loved all the texture they created. Plus it was a bonus that it was tons of frosting for the buttercream loving momma!

 The Care Bear cake was nerve wracking for me because you have to make the characters so perfect. Luckily I think my cheer bear turned out pretty darn cute. He's also totally edible- marzipan.

The fiesta cake was fun because they didn't give much direction. I got to doodle on the cake with bright colors. I like the textures the frosting took on and how it feels additive to the white background of the cake. I really hope she digs into it!

 Side note: I made a falafel waffle this week! It was so cool, also sooooo tasty!

Easter Cake

I had a request for a gluten free cake with bunnies. I was teetering on how to make the bunnies when I stumbled upon these ridiculously cute, high quality, marzipan bunnies. I had to have them! Then I found licorice strips in this happy yellow that screamed "cut me into flowers," and I obeyed. I love the way this cake turned out, and I love that the bunny on top always appears to be looking up at whoever is looking at the cake.

Also I had enough cake left over, I doubled the recipe, to make a one layer cake to bring in to share with my GF coworkers. They are going to love me :)

Gluten-free chocolate cake

from here

1 1/2 cups sugar

1 1/2 cups gluten free flour (I use King Arthur Gluten-free multi-purpose flour)

1 cup cocoa powder

2 1/2 tsp baking powder

1 tsp salt

1 tsp xanthan gum

2/3 cup canola oil

4 eggs

1 1/3 cups water

2 tsp vanilla bean paste

1   preheat oven to 350 degrees F and grease 2 - 8" cake pans

2   in a large bowl whisk together eggs, oil and water

3   in another bowl mix sugar, flour, cocoa, powder, salt, xanthan gum

4   beat dry ingredients into egg mixture 1 cup at a time

5   add in vanilla and mix on medium speed for about 30 seconds

6   pour into cake pans and bake 30-35 minutes, toothpick should come out clean

filled the cake with this caramel frosting

iced it in a vanilla rum buttercream

decorated it with white chocolate, marzipan bunnies, and a licorice I cut up to look like flowers

I snuck a duck on the back of the cake

2016 review in Cakes

 

2016 was a great baking year! I was commissioned for 8 cakes, one being a wedding cake. I had the opportunity to try out at bunch of different ideas and flavors (earl gray with currant glaze!) The above pictured cakes are only about half my cakes for the year. Excited to experiment with more volume and textures this year. Already looking forward to this week when I have a lemon curd cake due for a client!

Winnie the Pooh Cake
Chocolate tart
Earl Gray cake with Black currant glaze
Cocoa Brittle Cake
Fresh Mint Cake
Ocean Cake
Meringue Cake
Honey Cake
Baby Shower Cake
French Bulldog Cake
Birthday Cake
Wedding Cake



2015 review in cakes
2014 review in cakes
2013 review in cakes

Fresh Mint Frosted Chocolate Cake

Last weekend was our friend James' Birthday. We started out the evening innocently with pizza cake and beers with a bunch of friends at his place. Mozied over to Seamonster which is a live funk band that plays at the bar all night. We danced around all night, drank some whiskey and twirled around a battery operated disco ball I brought. The disco ball was a big hit. Headed over to Dick's burgers to end the night. It was a bit crazy and a very great time.

The cake I made was a chocolate cake filled with chocolate ganache and topped with a fresh mint frosting which was very tasty.

 

 

Fresh Mint Frosting:

1 cup butter; room temp

4 cups powdered sugar

3 tbs milk

1/2 tsp vanilla

4 tbs mint leaves; finely chopped

 

1   beat the butter until light and fluffy

2   slowly add in the powdered sugar and mix well

3   beat in the milk 1 tbs at time, beat in vanilla

4   finally mix in the chopped mint

 

 

 

photo by Molly Putnam

 

And last night we met up with our small group to drink some beer and get in a little scavenger hunt action. Got to spend some really lovely time with a lady who moved away and is back for a stint too!

 

Spiced Pumpkin S'more Cupcakes

 

Since fall is officially been infused into everything around me I wanted to bake up something with some pumpkin in it. I don't like pumpkin pies and I don't like cream cheese frosting so I combined a few things to make Spiced Pumpkin S'more Cupcakes. The pumpkin cupcake had the best texture and held together well so when you bit into it all the layers stayed held together. Also, any reason to use the torch and I'm in.

 

 

Pumpkin Cupcake:

from here

 

2 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 cup brown sugar; packed

 1 cup sugar

2 cups butter; melted and cooled

4 eggs

1 can/15 oz pumpkin puree

 

1   preheat oven to 350 degrees F and line cupcake tin with liners

2   mix together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

3   in another bowl mix together brown sugar, sugar, melted butter and eggs. Once mixed slowly add in the flour mixture and stir until smooth

4   mix in pumpkin puree

5    pour batter into cupcake liners until about 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean

Chocolate ganache:

9 oz. semi sweet chocolate chips

1 cup heavy cream

1   put cream in a pan and just bring to a boil

2   once boiling turn down heat a little and add chocolate chips

3   whisk them into the cream until they have all melted

4   once the mixture has cooled for about 5 minutes put the ganache into a piping bag with a tip on it. push the tip into the cupcake and fill until overflowing then add more ganache around the top of each cupcake


Marshmallow Frosting:

8 egg whites

2 cups sugar

1/2 tsp white wine vinegar OR 1/2 tsp lemon juice

2 tsp vanilla

 

1     put egg whites, sugar, and white wine vinegar in metal bowl

2     put water in a saucepan and bring to simmering

3     place egg white bowl in saucepan

4     constantly whisk the mixture, until the sugar is dissolved and egg whites are

       warm to the touch (don't cook the egg)

5     beat with a whisk, or whisk attachement until stiff peaks form

6     whisk in vanilla

7     use immediately, and pipe dollops onto the top of each cupcake

8     using a torch, toast the frosting until it starts to brown

 

 

Inspired by a Donut

Ever since we were in Vancouver and had the Earl Grey Donut with Black Currant I've been dreaming of it. I'd already planned on making an earl grey cake next and the market near us so happened to be selling pints of black currants- Fate! This cake was delicious. The color and flavor of the berries was so lovely and the earl grey cake just took cake to another level. I had a lot of fun drizzling the pattern onto the cake, I'll have to try this again with other summer berry flavors!

Earl Grey Cake:

1 cup milk

1 1/2 tbs earl grey tea

2 1/2 cups flour

1 tbs baking powder

1/2 tsp salt

1 1/4 cup sugar

3/4 tsp ground earl grey tea (grind with a mortal and pestle)

12 tbs butter; room temp

1 1/2 tsp vanilla bean paste

2 eggs

1 egg yolk

1   preheat oven to 350 degrees F and then butter and flour 2 - 8" cake pans

2   over medium heat bring the milk to a gentle boil and add in the 1 1/2 tbs tea, reduce heat and let simmer for 10 minutes. Remove from heat and let sit for 7-10 more minutes. Strain out earl grey tea and set the infused milk aside

3   in a bowl mix flour, powder, salt, sugar, ground tea.

4   beat in butter, vanilla, and infused milk only until ingredients are incorporated

5   then beat in eggs until incorporated

6   distribute batter between the cake pans and bake for 20-25 minutes, a toothpick should come out clean. Set cakes aside to cool

Earl Grey Tea & Lavender Frosting:

1 1/2 cup butter; room temp

6 cups powdered sugar

1 tsp earl grey ; ground 

1 tsp lavender buds ; ground

1 tsp vanilla bean paste

1/2 tsp almond extract

4-6 tbs milk

1   beat butter until light and fluffy

2   slowly beat in powdered sugar a cup at a time

3   add in milk 1 tbs at a time until it reaches desired consistency

4   add in earl grey, lavender, and extracts and beat well

Black Currant Glaze & Filling:

1 pint black currants

2 tbs sugar

2 tbs water

1/2-1 cup powdered sugar

1   place all ingredients in a small pot and bring to a boil

2   lower the heat and put on a lid, cook until the berries burst - about 7 minutes

3   remove from heat and push them through a fine mesh sieve to remove the seeds, stems and skins

4   let cool and then mix in 1/2 cup powdered sugar. Continue adding powdered sugar until it is of desired consistency, you want to be able to pipe it onto the cake

I also filled the inside layer of the cake with the glaze

White Chocolate Cake with Rosewater Frosting

This cake was phenomenal. Initially I planned on making cupcakes but realized I was out of little cupcake wrappers, so cake it was. Turned out to be a happy accident because I even pushed off frosting it until that morning before I went to work and so I just ran off instinct decorating it and I love how simple it turned out. I also lucked out that the Putnam's tree was still flowering so I could place them around the cake.

The white chocolate cake was dense but somehow really light and fluffy. I know that sounds crazy but multiple people said the same thing. The flavor was subtle and just melted through your mouth. The rosewater frosting had a little zing to it with some added cream cheese and then I topped it with bee pollen, pistachio pieces, and white chocolate chips. I would totally make this again, it would be great for a baby or wedding shower, so pretty!

White Chocolate Cake:
10 oz white chocolate
3 cups flour
2 tsp baking powder
1 tsp salt
2 cups whole milk
2 tbs vanilla extract
1 1/3 cup sugar
8 tbs butter; room temp
4 eggs

1 preheat oven 350 degrees F. Place parchment paper on the bottom of 2 - 9" cake pans and flour them
2   in a double broiler melt white chocolate and then set aside and let cool
3   beat butter until light and fluffy and then beat in sugar, beat in the eggs 1 at a time
4   drizzle in the white chocolate and mix
5   in another bowl mix together flour, baking powder and salt
6   in another bowl combine milk and vanilla
7   slowly mix in 1/2 of the flour mixture, 1/2 of the milk mixture and repeat, don't overmix
8   pour 1/2 of each mixture into the cake pans and bake for 30-35 minutes, until a toothpick comes out clean

 Rosewater Frosting:
1 cup butter; room temp
4 oz cream cheese; room temp
4 1/2 cups powdered sugar
1 1/2 tsp rosewater
1 tsp vanilla bean paste
2-3 tbs milk

1   beat butter and cream cheese together, then slowly beat in powdered sugar
2   beat in rosewater and vanilla paste
3   beat in 2 tbs milk, and if the consistency is still too thick mix in another tbs of milk

Chocolate Tahini Cupcakes

 

I had some tahini left over from the hummus I made for Joshua's birthday party. I had seen some tahini recipes on this blog that intrigued me. Tahini is ground sesame seeds and has the consistency of peanut butter. In her recipe the tahini replaced the butter in the cupcake. When I made the batter I was very nervous, it was super runny and I was pretty sure they wouldn't bake up, I was wrong. These cupcakes were amazing! They were moist and springy and the fact that they were gone so fast makes me think everyone else agreed. The tahini wasn't an overpowering flavor instead it left a lovely aftertaste and make for a smooth creamy frosting as well. I may need to make this into a cake soon!

 

Tahini cupcakes with Chocolate tahini frosting:

from here

 

cupcakes:

2 cups sugar

2 1/4 cup flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

1/4 tsp cinnamon

2 eggs

1 cup buttermilk

1 tbs vanilla bean paste

2 tbs olive oil

6 tbs tahini

3/4 cup water

 

1   preheat oven to 350 degrees F.

2   in a larve bowl combine all the dry ingredients

3   in a medium bowl whisk together eggs, buttermilk, vanilla, olive oil, and tahini

4   slowly fold the wet ingredients into the bowl with the dry ingredients, then stir in water

5   fill each cupcake 2/3 full and bake 15-18 minutes, a toothpick should come out clean, set aside to cool

 

chocolate tahini frosting:

1 cup butter; room temp

3/4 cup tahini

3/4 cup cocoa powder

2 cups powdered sugar

1/2 tsp vanilla bean paste

pinch of salt

 

1   beat butter and tahini together, then beat in cocoa powder

2   beat in powdered sugar 1/2 cup at a time

3   beat in vanilla and salt

4   frost each cupcake, I topped mine with chocolate covered cocoa nibs and fresh edible flowers from a friend's garden!

 

 

Winnie the Pooh Cake

 

I had the honor of making a co-worker's daughter her first year birthday cake. She is a Winnie the Pooh and pink & purple fan so I went quite cute on this one. I love the way the marzipan that I colored for the honey contrasts with the frosting texture. Sometimes you plan something and it turns out nothing like you envisioned, I was so glad the drippy honey was an exception to that!

 

It was a vanilla cake with a blueberry filling and marzipan "honey." I drew out, scanned in and laser cut Pooh & Piglet and then colored them with watercolors. I love that the colors turned out so well for that! Her smash cake is a cute butterfly which was darn near impossible to ice! I heard that she really went for it which makes me happy. Love it when they just dig their hands in it smash cake on their faces!

 

This coworker is one of my best customers and I'm very grateful for it! She lets me run with whatever vision I want for the cake and hopefully I don't disappoint. Her other daughter's first birthday cake was one of my favorites- the hungry hungry caterpillar

2015 in Baked Goods

 

This year was also an exciting baking year!

 

-I was able to make 5 commissioned cakes & I was even paid for 2 of them!

Star Wars cake

Dino Baby shower cake

Wes Anderson Cake

Halloween birthday cake

Gingerbread House

-For some reason I was fixated on playing with meringues and really appreciate how easy they are but very impressive.

-Made some goodies from wild huckleberries and blueberries we picked on the mountains

 

 

Really looking forward to what I'll get the opportunity to create!

Maybe 2016 will be the year for macaroons?

and my goal is to get paid for at least half of my commissioned cakes.

 

2014 baking review

2013 baking review

Giant Gingerbread House Project

I was asked by a residential interior designer if I'd be interested in making a gingerbread house replica of his client's house. I honestly wasn't sure if I could do it, I'd never undertaken anything like it before. But I said yes. Thankfully he trusted me and encouraged me and it turned out really neat.

Our kitchen table was overtaken for over a week, I dumped sugar all over the floor multiple times and we ate our dinners on the floor but I'm so proud of it.

 

I started with a cardboard model and then started making gingerbread pieces. I love building models and working with my hands so it was really fun to combine that with my knowledge of architecture and being able to read plans and drawings. I absolutely love how it turned out and I was a little sad to see it leave my table.

 Joshua was beyond supportive and even made me board with mitered corners for it. I think I squealed "look look that is so cute" a million times and he came over and looked and was genuinely interested. I owe him a date night I think :)

It is all edible and the gingerbread is actually quite tasty.
It was delivered yesterday, hope they loved it!