Wedding cake mania

Here is a cake I did for a lovely bride.

I had to drive about an hr to deliver this, and did so with the cake totally set up- which worked lovely!

It was pumpkin cake with chocolate ganache filling and chocolate buttercream, then chocolate fondant. It smelled like heaven from a mile away!

The design for this cake was simple yet elegant as I hand piped the decor then hand painted it with gold luster dust. The monogram was also edible and hand painted. It all came together very nicely and just as I had planned! Thank the Lord!

The problem I did have with this cake could have never been imagined in a million years: there is a pumpkin shortage in the US! A pumpkin shortage in the fall? How crazy!

As I attempted to buy cans of pumpkin, it became clear, that I wasn't going to find it anywhere.... seriously, nowhere!! I never could have guessed that in order to give this bride the huge 4 tier cake to feed 200 people..her cake of her dreams.. in pumpkin (all of it).. as ordered, I would have to (gasp) cook down actual pumpkins!

After I got over the shock I decided to make a game of it. After all I used to love pretending to be a pioneer girl!
I did just that, as for 2 days my oven was stuffed with pumpkins, I pretended I was a pioneer lady, only with an electric oven. And a blender. And lights at the flip of a switch.

So I wasn't exactly a pioneer, but not being able to just open a million cans of pumpkin did put a little bit of a cramp in my style and it was many hours added of work that I wasn't excpeting.

The lesson learned? Expect the unexpected... no matter how crazy it seems. I mean no canned pumpkin on shelves anywhere? What has the world come to?

How to: Chocolate leaves

One of my favorite things that I love to make this time of year is chocolate leaves.

They are stunning and will impress anyone who sees them! They are also pretty simple, all they take are some basic things and patience. So before that tree in your yard looses all it's leaves- go get some, make some leaves, and store them for your next cake!

You'll need:
Chocolate (good kind) and 1-2 tsp. shortening (Wilton Candy Melts work well, need no shortening, but don't taste great)
Leaves (I always use real ones, washed and dried well)
Paint brush
Parchment or wax paper
Luster dusts and grain alcohol if you want them colored.

1. Wash your leaves. Make sure they are dried WELL before you use them. You can use fake leaves as well, but I've never done it. I like real. Obviously, make sure you aren't using a poisonous kind.



2. Melt your chocolate and shortening in a double broiler slowly. Make sure not to overheat, or get water in this.

3. Use your paint brush to paint the chocolate on the leaves. Pay special attention to get the middle vain thicker, and the bottom of the leaf as well.



4. Let dry on parchment- about 10 minutes or so, or pop into the fridge for a minute.


5. Starting at the bottom, slowly peel leaf away from chocolate. Hold gently, and peel straight up, saving the edges for last. It helps if you hold in the center/bottom.


6. Using a small pairing knife, clean up edges of leaf where small bits of the leaf may still be stuck to the chocolate leaf.


7. Use another brush dipped in alcohol to paint on colors of luster. I usually blend red/orange or yellow/red, or golds to make them appear more realistic.

You're done! Don't worry if some of them break on you, You can tuck broken pieces into places on your cake- so don't toss them!
Use chocolate or royal or buttercream to attach to tops your cakes and down the sides.
Use them to adorn platters filled with other goodies for fall.
Store them in air tight containers in cool places to make them last months.

Ok Sugar Show 2009

This Past weekend was the date of one of the most fabulous sugar art competitions that exist in America.... The Oklahoma Sugar Art Show. It takes place during the state fair in Tulsa.
Sound familiar? Food Network usually does a special following a few of the competitors.

People not only come from all over the country to put their cake on display- but from all over the world. The talent is good, really good!

Fortunately for me, Tulsa isn't very far away from where I live. Unfortunately for me, I had a wedding cake that needed to be set up right in the middle o the day so there was no swinging me going to the fabulous competition.
Fortunately, I have other cake people who take and post photos of what I missed. This year the theme was "Of Sea and Shore".

I'm not posting any pics of the winners, just a few photos of cakes that are amazing. Stay tuned for the winning cakes!

The first photo is hand painted- WOW! Not to mention the detail on the bottom of the cake!
The second photo is an amazing mix of either royal or a new product called Sugarveil, and fondant. Gorgeous and modern. Perfect for todays brides!
The third pic I think is a stencil. Hard to manage those, and it is done wonderfully. I love the golden hue against the chocolate brown fondant. LOVE IT!

Ok- I'm done for today, go practice your cake skills and you can plan to be at this competion next year!

The wedding that made me covet

This weekend I had the honor of doing a wedding cake for a very sweet couple.

I tried out a new support system in their cake and really loved the ease it provided. I had no problems transporting their cake completely assembled! That means less time at the venue, less mess, etc.

This cake turned out lovely. It was the embodiment of simple yet elegant. Black and white.

I dare say I broke one of the 10 commandments as I walked away from setting this baby up. Not only was her wedding my favorite colors, her pattern of damask matches my bedroom, and her choice of flowers my all time favorites- Hydrangeas and Orchids. Oh yes- this wedding made me covet the reception and want to get married again! (Not to someone else... maybe just a big renewal ceremony?)

The monogram was made to look exactly like the couple napkins- and I have to give my handwriting genius the credit for it.