Cinderella Sweet 16 Birthday Cake!

Hello everyone!  I am so excited to be updating my blog with this latest cake... I think I say this about each cake I post... but this is my NEW favorite!

I was asked to make a Cinderella themed cake for a Cinderella's Ball Sweet 16 Party!  I had sketched the cake, and promised a gumpaste shoe topper... but really wanted to try and make it look like a "glass" slipper using sugar/isomalt!

I started by making a paper mock-up so I would have an accurate template.

...and here is the sugar version (it's actually isomalt, which I had heard was a bit easier to work with!)

Okay, since I really liked this cake, I have a LOT of favorite pictures of it!  I don't know if you all like looking at cake pictures as much as I do.  So, if you don't, I apologize for the bombardment of photos.... I really tried to keep it down to a minimum!

 I tried to get some detail shots of the shoe, but it's not so easy to photography something clear!  I used the hearts from the Wilton Baroque mold as embellishment on the toe and heel!

 I'm just SO pleased with how the shoe turned out... considering this is the first time I've worked with sugar/isomalt!

 

The top tier was inspired by a beautiful Cinderella themed wedding cake I made by Carrie's Cakes!

For the swags on the bottom tier I used a technique I saw demonstrated in the Craftsy class "Jeweled Wedding Cake" with Marina Sousa.  Next time I think I would space them closer together!

Well, thank you for looking at my latest creation!  I am thinking of putting together a tutorial for the Glass Slipper, if I do, I will update with a link!

**UPDATE! I created a picture tutorial for creating my glass slipper for SugarEd Productions!  Be sure to check out my Glass Slipper Tutorial at the SugarEd Productions, Online Sugar Arts School!

Happy Caking :)

Swiss Meringue Buttercream Recipe- With Video!

One of my first few blog posts was my Swiss Meringue Buttercream recipe.  It never occurred to me to make a video... I went on to eventually film a video of my smoothing technique.  Since that post, my SMBC recipe has been my most requested video!  So, I've finally done it!

*The recipe I filmed is a smaller quantity than my previously posted recipe.  I've also since started measuring my recipes by weight instead of volume.  So, I am re-posting this recipe with the measurements from my video.  It's a pretty simple recipe and can easily be halved, doubled, tripled, etc... to suit your needs!

Ingredients
*all measurements are by weight!

• 4oz egg whites (I recommend using REAL eggs, not carton egg whites)
• 8oz granulated sugar
• 12oz unsalted Butter (room temperature and cut into pieces)
• pinch of Salt
• 1-2 tbsp vanilla extract (or flavoring of your choice)

Directions

1. In the bowl of your stand mixer add your egg whites and a pinch of salt.  Whisk the eggs whites lightly to break them up, until they are lightly bubbly.
2. Add the granulated sugar and whisk to combine.
3. Place bowl over a pot of simmering water and whisk continuously until the mixture is whitish, opaque and a small dribble of it on your finger no longer feels grainy.  Egg whites cook at about 140°F, and sugar melts around 186°F... so if the mixture is no longer grainy, your egg whites are cooked, the sugar is melted and it is safe for consumptions. (you can use a candy thermometer and make sure the mixture reaches 160°F, if you want to make sure it reaches the proper temperature).
4. Once the mixture is "cooked", put the bowl on your mixer and with the whisk attachment, whip your egg whites on med-high.  You are creating the meringue.  You want to whip the mixture until the bowl is no longer hot to the touch, the egg whites are at about room temperature and have reached stiff peaks.  I usually crack a window next to my counter and angle the mixer towards it.
5. After the meringue has reach "stiff peaks" and is room temperature (VERY important otherwise the butter will just melt and you will have a soupy mess!) stop the mixer and remove the whisk attachment (scrape off as much of that luscious meringue as possible)...
6. Then switch to the paddle attachment and with the mixer running on low, slowly add the butter.
7. Continue mixing on low speed until you have a nice thick and smooth buttercream!  You may see your mixture go through "stages" from curdled to soupy, but be patient!  It will come together, at the end you will have a lovely, smooth and silky Swiss Meringue Buttercream!
8. When your SMBC has come together it is time to add your flavorings.  For vanilla, add about 1-2 tbsp of vanilla extract and mix on low until it is incorporated (SMBC can take a lot of flavoring, just add a little at a time until you are satisfied with the flavor!).
9. That's it!  This recipe should yield about 3 cups.

Thanks for watching my video... and I hope you will try this recipe!

Happy Caking :)

Craftsy's Valentine's Day Sale!

Okay, okay.... so I'm a little late sharing this Valentine's Day Sale with you, but it's going on through this Sunday, so there is still plenty of time to take advantage!

In honor of Valentine's Day (which was yesterday), Craftsy is offering up to 75% off on online classes!  Whether you are already a Craftsy lover, like I am, or maybe you've been curious for a while, but haven't signed up for your first class yet... this is a great sale.  You can click the banner below to take advantage of Craftsy's current deal!

If you have seen any of my previous posts you will know that I already think very highly of Craftsy.  Craftsy is a great platform where crafters and artisans can learn new projects, skills or techniques from the comfort of their home.  Over the last year Craftsy has added over a dozen new classes just for cake decorating, and more are added all the time.  But this sale is site-wide so even if you aren't interested in taking a cake decorating course at this time, if you are a craft hobbyist you will surely find something fun and new to try!  The great thing about Craftsy is, it's more than just a video tutorial... it's an interactive class experience.  You can ask the instructor questions, get feedback and interact with other students.  They include course materials with everything you'll need to get started.  These courses, at least the ones I've had the experience of taking, are well produced with clear instruction.  And the class is yours forever .. you can go back at any time to re-watch!

I hope everyone had a fantastic Valentine's Day... I spent a quiet, fun day with my husband and kids.  I haven't posted any cake pictures lately, but here is a little pic of our Valentine's Day breakfast... Heart Shaped French Toast w/ Strawberries... and cream cheese icing, cause that's just how we roll, lol!

Happy Caking :)

*Disclaimer: This is a sponsored post, but I really do love Craftsy, or I wouldn't have written it!

Connecticut Cake Competition 2013!!

Hi Everyone!  Today I want to make a fun announcement... for all my fellow cake decorators or just plain old cake enthusiasts who happen to be in the New England area. 

Now, we don't have many cake competitions in this area... so the one I look forward to every year is the Connecticut Cake Competition!  I'm a little late in letting you all know, but this years competition is coming up in just a few weeks!  The weekend of February 16th and 17th you can head over to the Hartford Marriott Downtown for this fun event!

If you would like to enter a cake, there is still time to pre-register (by February 2nd online or February 6th by mail), but entries are accepted at registration.  There are divisions for all levels from beginner to professional... there is even a youth division, if you are under 17 (or your child is) and you want to submit something! 

This years theme is "Sugar Fiesta!"  Entries are judged on there own merit, but the best of each division is awarded a trophy... and there is a $1000 value grand prize for the winner of the Wedding Cake division!

I participated in the Connecticut Cake Competition the past two years... I am very disappointed that I don't think I will be able to enter this year (I'm moving and then I have another cake event I am committed to the week before the competition).  Last year I had conflicting commitments and ended up submitting a cake that wasn't finished and that I wasn't happy with (see it here), though I still managed to earn a 3rd place ribbon.  I really don't want to enter something I wasn't able to give my best effort to, so unless I can figure out some miraculous scheduling I'll probably just attend to see everyone else's beautiful creations!

The first year I entered, CCC 2011, was the most exciting!  I had only been decorating cakes a few months and entered at the beginner level.  To my amazement, not only did they move my entry up to the Advanced Division, but I won a first place ribbon AND the Division Trophy!

This is my winning entry from my first competition, the theme was "A Touch of the South!"

Competitions are so much fun!  I highly recommend that, regardless of skill level, you enter a competition if cake decorating is a passion of yours!  Even if you are not local to New England or able to attend the Connecticut Cake Competition.  Check out what your area has to offer (cake clubs like your local ICES branch are a good place to start)!

Even if you aren't a cake decorator, or just don't want to enter you can still attend!  The Connecticut Cake Competition is open to the public.  It's fun to just go look at the entries, but they also have many events going on all weekend.  You can sign up for workshops or demonstrations, they have a live "challenge" and last year they even had the 4 finalists from TLC's "The Next Great Baker"!

Check out the Connecticut Cake Competition website for information on rules/regulations, as well as registration or admission fees!

Happy Caking :)

White Pumpkin Wedding Cake

I cannot believe it's 2013 already!  It just serves as a reminder to me about how behind I am with blogging!  Let's start with this cake, I did back in October!  I was commissioned to make this by my friend's sister.  This bride had such a beautiful venue and amazing team of wedding vendors, I am honored to have been included among them!  She wanted a simple and elegant cake that included miniature white pumpkins in a classy way.  After a few sketches, here is the final design!

 And here are a few pictures of the result!

 The pumpkins on top are rice crispy treat and white modeling chocolate!  I shaded them with a bit of ivory and sage green petal dust!

The vines have tiny gumpaste pumpkins on them and gumpaste leaves!  The bride loved the look of the vines on the Sweet Pea Cake I did... so we came up with the tiny pumpkin vines!

 

 If you want to see how I did the quilted pattern, check out my tutorial on this past post!

I really love how this came out.  Such a simple, yet elegant design!  The photography team for this wedding was Justin & Mary of Connecticut.  They wrote a blog post on this wedding.  You can see their stunning photos (and a couple of shots of my cake!) on their blog.

...and My 2013 New Year Resolution is:

I started out with this blog to fill in my free time while I was home with my son, and starting a new business... Well my son is 3 now, and my little business is 1 1/2 years old.  I'm finding that I don't have as much free time as I thought I would!  BUT, I love blogging, sharing my photos and knowledge with you all.  I'm self taught, I learned a tremendous amount from other blogs and YouTube.  I love looking at pictures of beautiful cakes and reading about new recipes and techniques.  I want to "give back."  So, instead of looking at this blog as a time filler, I want to renew my efforts and make posting part of my routine!  My resolution this year is to make more YouTube videos and post blogs more regularly... I just hope I have enough to say, haha!  I am moving at the end of this month... but starting in February I have some fun things on the horizon and I'll have a better space for filming videos, hooray!  See you in February :)

Happy Caking :)

Icing Smiles: Hailee's Cake!

I was contacted recently, for the 3rd time, by Icing Smiles to donate a cake for Hailee.  Hailee just celebrated her 8th birthday.  I was asked to create a "Dream Cake" for Hailee, whose family has suffered the loss of Hailee's little sister, to cancer.  I was happy to accept my call to action!

After browsing by website and blog with her mom Hailee fell in love with a cake I had done at the beginning of the summer for my own daughter (so the pictures will look a little familiar!).

 We personalized the design a little for Hailee.  Because Hailee is a dog lover, with a beloved pet Yorkie, I sculpted the "Yorkie" dog topper to hold her "Happy Birthday" plaque.

 

Butterflies have a special meaning for the family, so we added a gumpaste (with royal icing detail) butterfly.

The pattern on the middle tier is created with one of the "Straight Frill Cutters" by FMM, it's from Set 1.

I loved the design when I made it the first time, but I love this version even more.  It's so much more special to me because I was able to create it for Hailee and her family.  I hope my cake helped make Hailee's birthday celebration a little more special :)

Icing Smiles is a nonprofit organization that works with volunteer bakers to provide cakes for families effected by the critical illness of a child.  My experience with the charity has been incredibly rewarding and I encourage you to check them out and volunteer if you want to help "bake a difference."

You can check out my first Icing Smiles cake here and my second one here!

Happy Caking :)

Succulent Cake!

I know I've been MIA for a while, again!  I've been lucky enough to enjoy a very busy summer, both with business and family events.  So, now I get to play a little catch up. 

Today, I'm posting a cake I made back in August.  A friend ordered it from me for her sister's bridal shower.  I've been wanting to make gumpaste succulents for over a year now and she was using succulents as a decoration for the shower, so naturally I designed the cake around them! 

 We decided to go for a simple, clean and modern look.  The succulents became the focus, a grouping of 3, so as not to overwhelm the petite cake.  The bottom layer is an 8" round that is about 6" tall and the top is a 6" round about 4" tall.  I thought the differences in tier height would add some interest without adding design "clutter."

I am SO happy with how my succulents came out... I definitely intend to film a tutorial ASAP!  It fit in so well with the beautiful room that my friend designed for the shower!  I'm so happy that my little cake got to play a part!

Thanks for looking!
*Sorry, the pictures aren't the greatest... I forgot to bring my camera that day (of all days!) and had to suffice with the camera on my phone!

Happy Caking :)