Thursday, December 29, 2011
Captain America Shield
Pirate Treasure Chest
http://cakesbykristenh.blogspot.com/2011/01/pirate-treasure-chest-cake.html. Click below to read more and see additional photographs:
Perry the Platypus
Volleyball Elephant
Saturday, October 1, 2011
Farm Cake
Tuesday, September 13, 2011
Beauty and The Prince Cake
This is a 6-inch round decorated in yellow buttercream with garland trim and red buttercream roses. Belle and the Prince are handmade from marshmallow fondant. I also made 36 cupcakes to coordinate with this cake. They are decorated in yellow buttercream with a red rose on top of each one. The roses on the cupcakes were made using Wilton tip #104, and each one has an unwrapped Hershey kiss as the center cone (they are firm and just the right size and shape for the center cone... and a yummy surprise inside the for the birthday guest!). See Below for more photos of the cake.
Wednesday, August 24, 2011
Luau Cakes
Superhero Cake!
Saturday, August 6, 2011
Lego Cake
All Wrapped Up
Thursday, July 28, 2011
Zebra print with purple flowers
Saturday, July 23, 2011
Monster High Cake
Tuesday, July 12, 2011
Fondant Character: Olivia sun-bathing
Friday, July 8, 2011
Olivia Cakes
Saturday, July 2, 2011
Mini Mario Cake
Sunday, June 26, 2011
Mermaid cake
This was so awesome to make... having two little boys myself, I don't get the opportunity to make girlie cakes for my family (not until my niece turns one later this year anyway!!). This is a 6" round on a 10" round sitting on a 14" cake base (important to have enough room for the decorations around the base). Both were frosted in buttercream icing and covered in light blue fondant. I doweled and stacked the tiers, then frosted the tops of both and the base lightly with buttercream icing, so the graham cracker crumbs (sand) would adhere. I then piped the white shell borders around both tiers. Fondant fish, anemone and shells were placed on and around the cake in aqua, yellow, lime green, orange, pink purple and white. The mermaid was added last and is glued to the cake with a little icing and one toothpick stuck in in her tail to hold her in place. The shells were made using a Wilton seashell candy mold. For additional photos, click below.
Kung Fu Panda Cake
UNC Tarheels 40th Birthday cake
Sheet cake with drum set
50th Anniversary Cake
Pink and Lime green
Tuesday, May 17, 2011
Mobile Pre-K Bus Cakes
These three cakes are made to look like the three mobile pre-k buses that serve Burke County, NC. Bust'r is yellow, Betsie is white with black cow spots and Bee-Bee is lavender with a beehive on the side. These cakes were carved from stacked sheet cakes, frosted in buttercream and covered and decorated in marshmallow fondant. Each cake is 8"x4" and 4" tall, and serves 12-16. For directions, click below.
Tuesday, April 19, 2011
Yo Gabba Gabba Cake
Sunday, April 3, 2011
Mini Slumber Party Cakes
Man's birthday cake
Friday, March 25, 2011
Groovy Tie Dye cake
Friday, March 18, 2011
Superhero Cake!
Tuesday, March 15, 2011
Transformers / Dora cake
This is a combination birthday cake for a brother and sister whose birthdays are very close together, so they shared a party. It is a 10" and 6" tiered cake decorated in buttercream icing. The Transformers logo, stars and Dora, Boots and Backpack are hand made from marshmallow fondant. The Transformer on top is a plastic Happy Meal toy.
Saturday, February 26, 2011
Call of Duty
Pink Roses
Friday, February 11, 2011
Firetruck
Saturday, February 5, 2011
Super Mario Bros. Cake
Sunday, January 16, 2011
Pirate Treasure Chest Cake
This is the second cake of this type I have made... the first one I made was for my oldest son a few years ago. This one is about twice the size, but came together well for me, after having practiced it that first time. These are a little tricky to make, considering the top of the cake sits at an upward angle to make it appear that the chest is open slightly, click below to read how I did it.
Sodor Island Cake
Friday, January 7, 2011
Muscular Arm with weight
Monday, January 3, 2011
LIttle Mermaid Cake and cupcakes
This was so much fun... a handmade fondant Ariel, Flounder and Sebastian on top of a 6 inch round cake frosted and decorated in buttercream icing (pink... the birthday girl's favorite color!), with 36 cupcakes frosted in blue buttercream and each topped with a fondant seashell. The cupcakes are arranged on a stand that has been sprinkled with graham cracker crumbs to look like sand. Happy Birthday Madeline!
My Icing Recipes
1 cup softened unsalted butter
1 cup shortening
2 tsp vanilla (use clear vanilla for whiter icing)
2 pounds powdered sugar
1/4 cup milk
Thoroughly mix butter, shortening and vanilla on low speed, scraping down sides of bowl often. Stop mixer and add sugar 1-2 cups at a time mixing thoroughly on low speed, scraping down sides of bowl often. Add the milk with the last bit of sugar and mix well on low speed.
Makes 6 cups of icing
**NOTES**
1) Use a stand mixer... this icing is very thick and will break a handheld mixer (trust me, I know!)
2) You may add 1 to 2 tsp light corn syrup per cup of icing to thin it for frosting a cake. You may find this is not always necessary.
3) I recommend Wilton brand icing colors. They will not thin the icing like liquid food colors will.
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Chocolate Buttercream Icing
1/2 cup (one stick) softened unsalted butter
2 tsp vanilla
3 cups powdered sugar
2/3 cup cocoa
1/4 tsp salt
1/3 cup milk
Makes 3 cups of icing.
Add butter and cocoa to stand mixer and blend well on low speed, scraping down sides of bowl often. Add remaining ingredients to bowl and mix well on low speed until it is fluffy and well blended (about 3 minutes). Add more milk, 1 Tbsp at a time if it is too thick, add more sugar, 1 Tbsp at a time if it is too thin.
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Marshmallow Fondant
10 ounce bag of mini marshmallows (not Jet Puffed--- they tend to shrink back)
1 Tbsp water
*Approximately 5 cups of powdered sugar
Shortening
Makes enough to cover and decorate an 8-inch round cake.
Prepare a large area on your counter for kneading the fondant by thoroughly cleaning and sanitizing it, then grease the area with shortening and add a layer of powdered sugar to prevent sticking. Then pour about 4 to 5 cups of powdered sugar on the counter in a pile, make a shallow well in the pile. Mix the fondant as follows.
Add mini marshmallows and water to a large glass microwavable bowl. Microwave on high for 1 minute. Stir well, mixture should be soupy. Add desired icing color at this time (it can be kneaded in later, but it is easier to do it now). Stir in about 1 cup powdered sugar. Pour the mixture into the well of sugar on the counter. Gently knead in the sugar until the fondant is soft, pliable, but not sticky or dry. You may not use all the sugar in the pile...stop mixing when the fondant is the correct consistency (no longer sticky, but not dry). Wrap the fondant tightly in plastic wrap and/or place in a ziplock bag to prevent it from drying out until you are ready to use it. Be sure to wrap it and bag it well so it doesn't take on any flavors or odors from food in the fridge. I recommend refrigerating it at least overnight prior to using it. This allows it to settle and cool thoroughly. Allow it to return to room temperature before continuing. When ready to use the fondant, prepare your counter by greasing it with shortening and add a layer of powdered sugar to prevent sticking. Roll the fondant out to the correct size to cover the top and sides of your cake and about 1/8 inch thickness. Gently roll the fondant over your rolling pin and unroll over your cake. Smooth and stretch the fondant until the cake is well covered, being careful not to tear it with your fingernails. Work slowly... do not force it into place. Smooth smooth smooth it with greased hands or a fondant smoother. Trim the excess fondant from the bottom of the cake with a sharp knife or pizza cutter. To decorate your fondant covered cake with fondant decorations, simply "glue" them to the cake using a tiny bit of water. You may also decorate a fondant covered cake with buttercream icing borders, dots, writing, etc...
*NOTES*1) You may want to grease your hands and remove your rings before knead or working with fondant.
2) If you get air bubbles in the fondant, simply prick them with a pin and smooth the hole with a greased finger.
3) Remove excess powdered sugar from the fondant cake by brushing with a pastry brush.
4) To achieve an even sheen all over the cake, smooth a tiny bit of shortening all over the fondant.
5) When trimming the excess fondant from the bottom of the cake, be careful not to trim too closely to the cake, sometimes the fondant will shrink back leaving a gap showing.
6)I typically buy 2 bags of marshmallows and 1 2-lb bag of powdered sugar. Most of the time it is enough sugar to make 2 batches of fondant, but if the weather is rainy or humid, it sometimes takes more sugar.
7)I have bought 1 bag of sugar and 1 1-lb box of sugar... but the boxed sugar seems hard and full of lumps, whereas I rarely have that problem with the bagged variety.
8)I don't take the time to sift my sugar and usually have no problems with lumps... if you have the time and desire, by all means, sift the sugar before you use it. :)
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True Black Marshmallow Fondant
1 10-ounce bag mini marshmallows
3 Tablespoons water
6 ounces semi-sweet chocolate chips
1 to 2 teaspoons black gel coloring
1 2-lb bag confectioners sugar
Add marshmallows and water to a microwaveable bowl. Microwave on High for 1 minute, then stir well and microwave 1 additional minute. Marshmallows will be HOT when you remove them from the microwave (keep an eye on them as they cook the final few seconds as they puff up and may spill over!). Stir in chocolate chips until melted. Add Black icing color and stir until it is truly black through and through. Add 1 cup or so of confectioners sugar and stir. Add more sugar and stir then knead until you reach the right texture (no longer sticky, but not dry... it should still be soft). Allow to cool before covering a cake. Store tightly wrapped in plastic wrap and in an air-tight container for up to 1 month. PLEASE NOTE: the original recipe called for 1 lb. of sugar... it took me about 1 lb. plus 1 cup.... it will NOT take 2 full pounds of sugar, just add it and knead it in until you reach the right texture.
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White modeling chocolate:12 ounces white chocolate almond bark (or a bag of white candy melts)
2 Tbsp corn syrup
*Melt white chocolate in microwave in a glass bowl, stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cornstarch if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.
Chocolate modeling chocolate:
1 bag light cocoa candy melts (milk chocolate)
1/3 cup corn syrup
*Melt cocoa melts in microwave in a glass bowl. Stir until smooth. Add corn syrup and stir (it will thicken quickly). Spread onto a cookie sheet lined with plastic wrap. Cover with plastic wrap and leave at room temp or in the fridge until cool. Remove from plastic wrap and knead thoroughly. You can use cocoa powder if it sticks to your surface, but I kneaded it on a non-stick plastic cutting board and did not have any trouble with sticking.
*Store wrapped in plastic wrap or in a Ziplock bag in the refrigerator for up to 1 month. Dried sculptures can be stored at room temperature for several months. Tastes sort of like Tootsie Rolls (similar consistency, too).
Note: do not use chocolate chips.. you have to really watch the temperature if you do, and not let it get over 100°. I prefer this method b/c it is easier.
My Favorite Baking and Decorating Hints!
BAKING PERFECT 2-INCH (OR 3-INCH) DEEP CAKE LAYERS
I make sure my cake pans are filled 2/3 full before baking. I typically use a flower nail in the center of 8, 9 and 10 inch pans for heat distribution during baking. When the cake is done, remove from the oven and, using a clean oven mitt, gently press down on the "hump" that rises up in the center. Keep gently pressing until the cake is level. This method gives you a full pan of cake, with none wasted by having to cut off the hump to level it.
Achieving Smooth Buttercream on your cake
Use a Turntable when icing your cakes. It makes the process of smoothing the sides and top so much quicker and easier! I use a simple lazy-susan, although there are many professional cake decorating turntables available.
I usually apply my frosting using a large decorating bag and an icing tip (the BIG one by Wilton). I then use an angled spatula to smooth the icing as much as possible. Allow the icing to set, or crust over for 20 minutes or more. Then use a small piece of wax paper and a fondant roller (the small wooden one with a handle) to smooth over the cake, very, very gently. This helps hide lines from the spatula and give the cake a super smooth and shiny finish.
You can never have too much no-slip shelf liner!
I use no-slip shelf liner (the rubbery kind) on my turntable under the cake as I work, as well as in the box, under the cake for delivery, and under the box in the car to keep the cake from sliding around. It is a definite must-have!! I buy it in rolls at the Dollar Tree.
A great way to cut perfect individual size circles from a sheet cake is to use a round, deeply serrated cabbage chopper! This is how I cut the circles to stack and build the silo on the barn yard cake. It cuts perfect 3-inch circles... all you do is twist it gently back and forth while pushing it down into the cake. This would be a great way to make individual-sized cakes from a sheet cake!
A new way to cover a cake board, well, new to me, and one I hope to use again and again is shown on the Pig and Cow Print Cake. I covered a square board with bandana I purchased for $1 at Wal-mart. I stapled the bandana to the back of the board, then covered it with cellophane to keep the icing from staining the fabric (taping the cellophane to the back of the baord). I purchased the clear cellophane at the Dollar Tree. I then cut a piece of wax paper the same size as the cake and taped it to the center of the board, so the cake rested on the wax paper and not the cellophane (because I was unsure if the cellophane is food-safe). I love the effect, and you could use any kind of paper or fabric under the cellophane to acheive this appearance!MORE TO COME!
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