Hello Kitty Birthday

How fun! This cake by itself has no artificial color or flavor (especially if you use real vanilla in the buttercream as opposed to clear vanilla extract). The piping on top of course has artificial colors, but it's a healthy cake, if one can call cake healthy.

Fresh Strawberry Cake

24 oz strawberries, stems removed. = 3/4 cup strawberry puree

1-2 tsp sugar

1/4 cup milk

4 large eggs

1 Tbsp bourbon vanilla extract

2 1/4 cup cake flour, sifted

1 3/4 cup sugar

4 tsp baking powder

1 tsp salt

12 tbsp (1 1/2 sticks) unsalted butter, room temp.

Combine strawberries and 2 tsp sugar in blender to make puree. Reserve 3/4 cup. Refrigerate remaining puree.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. (Very important to use the butter softened, it affects the texture).

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide into 2, 8" rounds, greased and floured and with cut parchment. Bake 30 minutes at 350 degrees, rotating after 20 minutes. Cool in pans on wire rack 20 minutes then invert and continue to cool to room temp before moving racks into fridge to chill.

Strawberry Buttercream

1/2 cup (1 stick) butter, room temp
4 cups powdered sugar, sifted
2 tsp clear vanilla
1/4 cup mashed/pureed strawberries

Add all ingredients to bowl of stand mixer. Beat on medium until fluffy.

For Hello Kitty's face, I used a reverse image and piped clear piping gel onto waxed paper, then transferred the outline to the cake and pressed over the lines. Peel off the waxed paper then pipe in the colors.

Rainbows and Unicorns

Vanilla cake with rainbow layers inside and pink buttercream! I followed this tutorial from Betty Crocker. I added the 2 tsp of cocoa powder to the no-taste red to make it deeper and I used my Wilton gel colors because they are less watery than the regular store food colors.  The stand up cake behind the rainbow is a 6" strawberry cake cut in half.

 

Hand-painted unicorn on fondant. I used a combination of food writer markers and gel food coloring mixed with a bit of clear vanilla  to draw and paint the unicorn. I added shading with pink and purple color dust then went over the whole thing with silver pearl dust.

Fondant rainbow ball border. Roll fondant out 1/4 inch thick, use a medium sized circle cutter, cut each circle in half, then roll each half into a ball.

Fondant: Hearts, Stars, Rainbows, Flowers, Butterflies, Clouds, Name. The stars are threaded on unwrapped floral wire which I went back and hand wrapped with floral wire. The number 4 I cut out and sprayed with silver edible food mist.

I shaped the flowers in small flower formers and put the butterflies in my wavy flower former to give them shape.

Lisa Frank inspired

Final Sketch

Bridal Shower Birdcage

Inspiration for this cake came from Pinterest. It is a birdcage bridal shower cake.

The cake was made with my wonder mold pan which has the dimensions of 8" diameter and 5" tall. To add some height and create more of the birdcage shape, I used an 8x3" round. The cakes were vanilla and I  torted both cakes and added a raspberry filling and covered them in sweet buttercream. The wonder mold was set on a cakeboard and I used dowels in the round to support the top cake.

I made the flowers a few days ahead of time, just large and small swirl flowers, to give them time to harden.

I hand cut the birds from fondant and handpainted the details on with food coloring. Then I made the birdcage handle from fondant and allowed them to harden for a few days also.

I tied a small string of baker's twine to a toothpick, centered it and stuck it in the top of the cake and ran it down the sides, lightly pressing it into the buttercream to divide out the lines for the birdcage.

The finished cake I set on my porcelain cake stand.

Cake for Aaron

(Excuse the terrible picture, the lighting was bad and the chocolate glaze wasn't cool enough so it ran everywhere. I also sprinkled the cake with some powdered sugar and will never make that mistake again.)My co-worker let me brag about my cake baking skills and said that he would buy a cake from me every week so that I could practice my recipes and decorating because he thinks I'm good at it and would like to see me with my own cake shop someday. (Why, thank you!) I don't have the time to bake a cake once a week at this point in my life so I figured I would make one he requested to start out with. I used the same strawberry cake recipe as the 4 year anniversary cake. Added a strawberry glaze between the layers and frosted with strawberry buttercream. I drizzled a chocolate glaze over top and topped with chocolate covered strawberries. He obviously fell in love with my Chocolate Covered Strawberry cake but I wanted to make it better! This cake recipe is taken directly from this foodie bride's website.

Fresh Strawberry Cake

24 oz strawberries, stems removed. = 3/4 cup strawberry puree

1-2 tsp sugar

1/4 cup milk

4 large eggs

1 tbsp vanilla extract

2 1/4 cup cake flour, sifted

1 3/4 cup sugar

4 tsp baking powder

1 tsp salt

12 tbsp (1 1/2 sticks) unsalted butter, room temp.

Combine strawberries and 2 tsp sugar in blender to make puree. Reserve 3/4 cup. Refrigerate remaining puree.

In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. (Very important to use the butter softened, it affects the texture).

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.

Divide into 2, 8" rounds, greased and floured and with cut parchment. Bake 30 minutes at 350 degrees, rotating after 20 minutes. Cool in pans on wire rack 20 minutes then invert and continue to cool to room temp before moving racks into fridge to chill.

Strawberry Buttercream

1/2 cup (1 stick) butter, room temp
4 cups powdered sugar, sifted
1/4 cup mashed/pureed strawberries

Strawberry Glaze

16 oz fresh strawberries, stems removed

1/4 cup sugar

1/3 cup water

1 tsp lemon juice

1/2 tbsp cornstarch

Whisk together water and cornstarch in small bowl. Combine remaining ingredients in a pot and bring to boil. Simmer 10 minutes, stirring occasionally. Add water/cornstarch mixture, bring to high heat and whisk 3-5 minutes or until thickens. Cool. Refrigerate leftover.

Chocolate Glaze

4 oz semi-sweet chocolate baking bars

1/3 cup butter, softened, cubed

Simmer over double boiler until melted.

I dipped the strawberries in this and set on waxed paper over a chilled wire cooling rack so the chocolate would set faster. Then refrigerated them while I frosted the cake.