Friday, July 31, 2009

10th Wedding Anniversary Cake

I loved making this cake! A customer ordered a "remake" of her wedding cake for their 10th Anniversary! 

The best part is, she gave me artistic license to reinterpret it! The cake is a vanilla and chocolate marble cake, with vanilla bean cream filling, with vanilla buttercream frosting, topped with fondant, and purple fondant roses! Here's the original:

The fondant roses:

Thursday, July 30, 2009

Hostess Gift

This is such a sweet idea! A box of iced sugar cookies, snickerdoodle cookies, and a few cupcake bites. A sweet and thoughtful gift to give to a gracious hostess!

Wednesday, July 29, 2009

Chocolate Cake with Strawberry Frosting

It was meant to be an office birthday celebration! Then, they sent the birthday girl on a business trip! Luckily, I have some extra cake stored away in the fridge for a couple of days just for her!

Wednesday, July 22, 2009

Chocolate Chip Cookie Sandwiches

I run. 
I run with my friends. 
We run at six o'clock in the morning. 
We run for hours on the weekends.

This is what we talk about. 
We are twisted.

Saturday, July 18, 2009

Lemur Cake

Lemur Cake, originally uploaded by bakers-cakes.

A Ring-tailed Lemur Cake doesn't usually scream Baby Shower, but it does when the mom-to-be studies Lemurs at Duke University in Durham, North Carolina! This cake was an absolute blast to make! The cake is Strawberry with Strawberry Buttercream Frosting, and is covered in fondant. I sculpted the little lemur out of sugar paste. I think his little beady eyes brought him to life!

Thursday, July 16, 2009

Pick-A-Berry Peach Cobbler

Berries that are just the other side of ripe? I have the perfect recipe! This berry cobbler is topped with a sugar cookie-like topping!

Berry Peach Cobbler

Preheat Oven to 350'

4 cups mixed berries or fruit
(I used a pint of blueberries, 1 white peach, and a few odd strawberries)
3-4 Tablespoons corn starch
1/3 -1/2 cup sugar
dash of cinnamon or lime juice and zest

Wash and cut berries and fruit. Sprinkle with corn starch, sugar, and cinnamon or lime. Allow to sit while you do something else .

Mix together:
1 stick of butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose flour

Spray 8" x 8" pan with non-stick spray
Put berry, corn starch, sugar mixture into pan
Drop the cookie  mixture on the top and bake for 30-40 minutes!

Sunday, July 12, 2009

Baby Shower Cake and Swim Team Cake

It was a busy week here at Baker's Cakes! I had an order for a Baby Shower Cake for one of our running friends who is expecting her first baby. And the Swim Team ordered a cake for their banquet, to serve 200!!!

This cake was originally inspired by a beautiful cake by Pink Cake Box. The bottom layer of the cake is Baker's Cakes Signature Chocolate cake with Double Chocolate Cream Cheese Buttercream Frosting, topped with Chocolate Fondant. The top layer of the cake is Lemon Cake filled with Lemon Curd, and frosted with Lemon Buttercream Frosting, topped with fondant. The sugar paste cake topper was created to match the bear on the baby shower invitations.

The Swim Team Cake was a blast to make!

The Woodcroft Pool has just been begging to have a cake made to resemble it! The slide tower and shallow end of the pool were Buttermilk Layer Cake with Buttercream Frosting. The swim lanes were Baker's Cakes Signature Chocolate Cake with Buttercream frosting. The coaches were sculpted out of sugar paste and the pool details were created with fondant.

The Woodcroft Whirlwind coaches led the team to a third place finish overall at DSSL Championships!

Saturday, July 11, 2009

Swim Team Cake Sneak Peek!

Working on a cake for the swim team!!! It's HUGE!

Monday, July 6, 2009

Teapot Cake

Teapot Cake, originally uploaded by bakers-cakes.

My mom's birthday was Friday and I knew I had to make her a special cake! I've been wanting to make a teapot cake since I saw this tea cup tutorial. I also knew that, as much as I prefer the flavor of homemade fondant, it just wouldn't cover as well as pre-made, so I took this opportunity to do some experimenting and taste testing! I found a small store that stocks Satin Ice rolled fondant and gum paste, it was worth the one-and-a-half-hour round trip drive to find a little stockpile of cake supplies at North Carolina Paper Company in Clayton, NC.

The cake is a lemon cake filled and covered with lemon buttercream frosting. The tea cup, saucer, teapot handle, and spout are made out of sugar paste. I piped on the vines with royal icing and finished the teapot and cup and saucer with food color "paint." Happy Birthday Mom!

Friday, July 3, 2009

Record Setting Cake!

Record Setting Cake!, originally uploaded by bakers-cakes.

This cake was made to celebrate a record setting swim! Our little fish broke the city Boys 6 and under 25 Butterfly record! He asked if he could have his "own cake." I was happy to oblige, and whipped up his favorite chocolate cake with double chocolate cream cheese buttercream frosting! This was also the perfect occasion to experiment with some Satin Ice fondant I bought earlier this week. While I found the fondant infinitely easier to work with, I'm still not completely sold on the taste. At any rate, we're proud of our little fish!

Wednesday, July 1, 2009

Raspberry Orange Pecan Muffins

I just started watching Chopped on the Food Network and I'm hooked. I love the secret ingredient basket concept. I love that the chefs really have to think on their feet to create their dishes on the spot and within the allotted time. So this morning I gave myself a little baking challege: Breakfast. My secret ingredient? Frozen raspberries. Why frozen raspberries? It's virtually the only thing I could find in my fridge or freezer. I've been off grocery shopping since the oven broke. Yes, it's fixed. I'm just not that into grocery shopping these days. I know my family hopes I'll get get over my grocery shopping aversion soon!

My thought process: frozen raspberries + oven = muffins. Perfect! Here's what I came up with:

Reduced Fat Raspberry Orange Pecan Muffins

Preheat oven to 400' and spray muffin pan with non-stick spray

Whisk together in a bowl:
1 cup all purpose flour
1 cup white whole wheat flour
2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg (optional)

1/4 cup egg substitute
3 tablespoons vegetable oil
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup buttermilk
3 tablespoons orange juice
1 teaspoon orange zest (optional)
1 cup frozen raspberries

24 Pecan Halves

Mix together with a few light strokes just until dry ingredients are moistened. Divide the batter among the cups and sprinkle with cinnamon sugar and top with pecan halves.  Bake for 15 minutes or until a toothpick inserted into the center comes out clean. The orange juice and pecans were my "on the fly" additions! They are pretty tasty if I may say so myself!