Finding old cake patterns on line

I hadn't put this design on a wedding cake since we left AZ and I needed to find the pattern so I could get approximately the correct size of scallops. Since I knew which Wilton yearbook it came from, I just googled Wilton cake patterns and then typed in scallop pattern, and walla...there it was. Don't you just love the internet? This was a cake I delivered to Fort Carson. In previous years, I always put this design on a buttercream frosted cake, even though the design was originally meant to be on a fondant covered cake. It always looked OK before, but even looked nicer this time around on the fondant. This was a yellow cake filled with cream cheese and fresh strawberries...yumm. Also, it seems each time I do a cake in fondant, I learn something new. Last night, I discovered that I would probably save time and allot of cornstarch if I had a no stick mat, so I will invest in a silicone treated mat before I do my next fondant cake. The mat that I made myself from clear vinyl ends up sticking when I thought it wouldn't.

Follow-up on Anniversary cake...

The poor little anniversary cake...it just keeps getting forgotten. Bruce forgot to take it to work this morning, so I finally took it over to a friend for her family to enjoy.

Anniversary cakes...and interesting story...this is a first!

I offer an anniversary cake option to my wedding cake customers. Normally, when they order a tiered wedding cake, I do not charge them for the top tier-it is just included in the cost. I also give them the option, however, to pay for the top tier, and then I include a coupon which entitles them to a free anniversary cake for their first anniversary. Many brides prefer this option so they can have a fresh cake for their anniversary. It also means they don't have to use up extra storage space in the freezer. Some more traditional brides still opt out for saving the top tier. So anyway, this next story that I'm about to relay is very interesting to say the least, and a definite first time for me. . .

About 2 weeks ago I received a call from a customer whose wedding cake I had designed a year ago. He said he was calling to order the anniversary cake that he received the coupon for. Then he informed me that he had filed for divorce, and that because his mother paid for the cake, that he would like to order the cake for his mother and himself. He also warned me that his "soon to be X-wife" would possibly call to order a cake also and I should just refuse because his mother was the one that paid for the cake. I let him know that I thought that would most likely not happen. So, then I could hear him having a discussion with his mother in the background about what flavor they wanted to order and when he would like to pick it up. It was agreed that he would pick the cake up last Thursday evening...I would call when the cake was ready. When the cake was finished, I called the customer, and he informed me that he would not be able to pick up the cake that night, but would have to wait until the following evening to pick up the cake. I told him it would not be as fresh, but I would put it in the refrigerator, and he could call before he came. So, here it is late Sunday night-or early Monday morning-and the cake is still sitting in the refrigerator. Bruce will take it to work to share with his co-workers this morning. They will love it, even though it is no longer fresh. And no, I will not do another cake for this inconsiderate customer. Hmm...I wonder why this marriage didn't last.

Detail work...outlining with buttercream

I was looking at some of my cake pictures recently, comparing some of my more recent cakes with some done several years ago. Even though all were nice, the more recent cakes have much better detail and look nicer. I think what has made the difference is that I now use buttercream to outline, instead of piping gel, as I had many years ago. Often, I use chocolate buttercream, the darkness depending on the pattern I'm working with. I think I have also gotten pickier about being exact with my fill-in and detail work. For example, on this last cake I did for a friend's baby shower, I ended up doing the faces over again, because I was unhappy with the way the eyes looked first time around. Took me forever to decorate, but I was happy with the end result.

Fill-in Color Techniques

I received an email recently from someone who had visited my website and blog, asking me about the techniques I used to fill in the color on some of my party cakes, specifically the cakes shown on this post. Thanks to Julie for her question.

After pressing the pattern into the buttercream frosting, I outline the pattern with a normal consistency buttercream. To make the flow-in color, I add liquid paste color to the buttercream, and then thin it with Karo corn syrup. Using writing tips, I flow it into the the outlined pattern.

Fondant Ribbon Cake...Learning new techniques

Even though this looks like a very simple cake, it gave me the opportunity to learn several new techniques, while at the same time tweaking my fondant recipe and techniques. I'll share some of what I learned. I learned allot by reading Janelle Smith's blogs and studying some of the tutorials that she had listed. First of all, I learned that it is easier to put fondant on a chilled cake. Janelle suggests filling and icing the cake and chilling it for a couple of hours. Then take it out of the refrigerator and spritz it with a little water, cover it with the fondant and chill it again. Take it out of the refrigerator a couple of hours before serving it. It will glisten a little from the condensation, but it is OK. This is especially good when you have a filling that needs to be kept cool. This particular cake was fudge marble with chocolate mousse filling. I also purchased a fondant smoother, which I liked using better than only my hand to smooth.

Making the fondant ribbon and bow was definitely an experiment. For the color I used used a shrimp color luster dust mixed with a little vodka (yes, I know you're thinking I went to a liquor store). Actually, I had the bride get me one of those little mini bottles of vodka because I told her that I would feel uncomfortable purchasing it myself. She was OK with that. Carol, at the local cake store where I get some of my supplies, showed me how you can intensify the color of the luster dusts by adding a clear alcohol, such as vodka. You use alcohol because it dries quickly. Anyway, after combining the luster dust with the vodka, I sprayed the fondant ribbon and bows with my airbrush. It gave it the pretty shiny finish I wanted. I had to add lots more sugar and a little meringue powder to the fondant dough to make the bows stiff enough. I think next time I make the bows I would maybe use gum paste instead of fondant, but the ribbon was OK. To make the blush color of the fondant that I covered the cake with, I added several drops of flesh airbrush color to the melted marshmallow mixture before adding the powdered sugar.

The bride furnished the round silver pieces that we used in the center of the bows. I still haven't gotten used to the idea of a finished wedding cake not having anything on top, but it was the look the bride wanted.

Here is the new fondant recipe I used from Janelle's blog. Just make sure you add enough sugar, make it the night before so it can firm up, and that you use plenty of cornstarch when rolling it out.

Marshmallow Fondant

1 bag mini marshmallows (16 oz.)
2 TBS water
2 tsp. corn syrup
5 to 5 1/2 cups powdered sugar
1/4 cup shortening

Combine marshmallows and water in a glass bowl. Microwave for about 40 seconds at a time stirring in between until it becomes a soupy mixture. Stir in corn syrup. Mix in about a cup of powdered sugar. Pour mixture on work surface covered with about 3 cups powdered sugar and knead like bread dough. Coat hands with shortening frequently. Gradually add more powdered sugar as needed until the fondant is smooth and doesn't spread much when you let it sit for a few seconds. Careful not to add too much sugar or the fondant will be crumbly and hard. It's better to make it too soft. Wrap well with plastic wrap and let the fondant firm up overnight before using. If the fondant is stiff the next day, microwave it a few seconds to warm it up and make it more pliable.

Chocolate Fondant

1 bag mini marshmallows (16 oz.)
2 TBS water
2 tsp. corn syrup
4 to 5 cups powdered sugar
1/4 cup shortening
a little less than 1/4 cup cocoa powder

After melting your marshmallows and water, stir in corn syrup and cocoa powder. To achieve a rich brown color, use Dutch Process cocoa. Hershey's makes some called Special Dark. Using regular cocoa will make a soft brown color. Knead mixture into powdered sugar. You'll need less sugar since the cocoa powder absorbs moisture so careful how much you add. Better to make it too soft since you can add more sugar the next day if needed. Wrap well with plastic wrap and let rest overnight.
*Do not add melted chocolate to the fondant. It will seize up and become a crumbled mess.

Tiffani's Birthday Cakes

My friend and hairdresser, Tiffani celebrated her 30th birthday yesterday. The cake she requested was actually a cheesecake with chocolate dipped strawberries. The strawberry glaze was made with Danish Dessert.

Her husband threw a surprise birthday party for her later that night, so I did another cake. This time it was actually a cake, but still had cream cheese and strawberries for the filling because I knew that's what she liked. So yesterday she got a double dose of my baking skills. I have done cakes for her entire family, with the exception of her daughter, Rebekkah, and now they are moving to Utah. . . so sad. I told Rebekkah she would have to come back to Colorado in October, so I can make her a cake.