Wednesday, August 31, 2016

Falling In Love in October

As long as I can remember I love all things fall. I love the mountains in the fall, the apples and yes even pumpkins spice everything!  I met my husband in the fall and we married in October. It is such a blessing and a joy to create wedding cakes in October <3

 Hand made a special mold just to make these sunflowers. 
There were formed from modeling chocolate to ensure they would not melt outside.

 Piping on the side of a cake is a labor of love <3 

 Buttercream Baby! Loved piping these buttercream ruffles. 
No one wants a mouth full of fondant ribbon.
Added just a few fondant roses

 These roses were hand made from slightly 
different shades of white and pink. 
The leaves were white with shimmering
green petal dust.

Love, love, love this Bride and Groom cake!

If you are planning an wedding this year, there is still time to get on my baking schedule. I would love to create something special for your day. Hop over to facebook to send me a message for more information :-)

Monday, April 11, 2016

Making History Sweeter

One of the things I enjoy most about this job is donating cakes and cupcakes for a good cause! And of all the great causes to support in Salisbury, the most fun event for me is the Boot Scootin' Dessert Dash auction during the Denim, Diamonds & Dazzle Fundraiser at Sacred Heart.

How cute is this Tiramisu from last year's Dash? And that fresh strawberry cake! Yum.

It's really pretty simple. Everyone at your table chips in to buy dessert. The table with the highest total gets in line first.  Then the Dash begins!

40. That's right 4-0 bakers and dessert makers from our school and parish
will donate their signature dessert for our buffet.
The highest bid last year went to Micheal Goodman who got in line first 
to choose his mother's freshly piped Cream Puffs. So Sweet!

To make this year even sweeter, all the proceeds from this part of the auction will go to purchase a new history curriculum for Sacred Heart. And that makes this Dessert Dash a really good cause.

There is a whole lot more going on that night than just The Dash. 
I snapped a few good pics from last year's event: 
Can't wait to see this year's ice sculpture. 
It's where all the Diamond and Dazzling appetizers will be.
Whose not dazzled by bacon?
Thank you to Canteen for providing our dazzling menu for the entire evening!

Once the Auction closes, it is time to Get Your Lucky On.
Head on in to the Casino in Brincefield Hall. 
The late night buffet will not disappoint!

Robin Fisher, Camille Denhard, Julianne Goodman, Erin Brinkley and so many other fabulous volunteers are working diligently to make this night Dazzling! Designing the tables, gathering some fabulous items up for auction and keeping the focus on lasting improvments for our students and for those in the years to come. 

The Boot Scootin' Dessert Dash is my favorite event but there are other fabulous raffles and items up for auction, like the Grand Prize Raffle is a trip for 4 to Disney! Including hotel accommodations, daily park passes and a family meal plan. Anyone can purchase raffle tickets and you do not have to be present to win,  The tickets are $20 each or 3 for $50. Contact any parent from the school or call the school office if you want to throw your hat in.
Still smiling! Anna served as a waiter and 
I was gearing up to roll out that Casino buffet

The new game this year is "The Good, the Bad and the Lucky" with two trips to choose from for the Lucky Winner. And several great consolation prizes for 4 other Lucky players.

All in all, there is a sit down dinner, three raffles, a silent auction, a live auction, a casino and The Dash! Let's get back to my part of the Dash <3 Deciding what to make last year was easy, I choose the cakes that got the most likes on facebook! Chocolate Raspberry, Chocolate Wrapped Red Velvet, and Reese's Cup Peanut Butter Cake (ok, that was a new one for me but Y-U-M-O!)

This year, we are Bringing Back the Dazzle! I am taking my desserts up a level. Literally. I am choosing to make three double barrel towering confections to Dazzle the dessert table! Each cake will be two cakes tall and serve a generous 15.

I made this Chocy-Wocky-Do-Dah cake for Catholic Daughter and St. Ann's Circle bake sale last summer. I'll be adding chocolate covered strawberries to the tower.

Next up is this Dazzling Golden Peanut Butter Tower. I have not made it yet but The Cake Blog photos are stunning! Erin Gardner created it and I can not wait to try it!

My third cake will have to be Red Velvet. I mean, hello, what Southern can deny the Dazzling-ness of a chocolate wrapped Red Velvet cake? The one below will be taller. Much taller. Towering. 

We are just three weeks away from the Denim, Diamond & Dazzling Fundraiser for Sacred Heart on Sturday April 30, 2016! I just love that the proceeds from the Boot Scootin' Dessert Dash are going to Make History Sweeter for the students at Sacred Heart! Hope to see you there!

Saturday, March 19, 2016

Burlap Cake Lace

Super excited to share this method of making burlap for cake! Fretted about spending a lot of money for what might be a one time project and finally came up with this approach. Using Amazing Mold putty, 7 count plastic canvas for sewing and Cake Lace mix from Hobby Lobby.

 For about $20 with a coupon, I made my own silicone cake lace mold.

Once I kneaded the putty, I rolled it out super thin between two cutting mats and pressed the plastic canvas into the putty. After it cured for 20mins, I mixed the cake lace, colored it brown and spread it on the mat. I baked the lace following the package directions. Once it cools, you can gently peel away the mat and you will end up with a long ribbon of burlap!

One important step in the cake lace instructions, not included in the package, is to let the mixture rest to allow the air bubble to rise to the top. Then you can gently stir it to eliminate that problem. My first attempts using cake lace resulted in one side being quite spotty from bubbles and the other side nice and flat. So far, letting the mixture rest is the only solution I have found.

 As you can see, I did not scrape the cake lace mixture completely off of the mat, leaving some of the little holes covered. I did this to make the finished product a little stronger and because burlap isn't completely see through. I think it looks rustic enough! 

Here I have already cut out the bow using a small leaf cutter, one leaf for each half of the bow. Then I folded the leaves over and made a little loop for a bow. Use a tiny bit of water to seal the loop.  

When I have a chance to experiment more I plan to see what impression it makes with fondant.