Here’s my latest cake I made last night for an office birthday girl! The cake was vanilla with caramel buttercream and white chocolate panels on the outside. I used the Wilton 1M tips to make the roses on top and added a chocolate “happy birthday” sign.
I recently got an order to make a birthday cake, with no specific design or colour scheme, so I took the opportunity to make an ombre cake 😀 I used AmeriColor gel in teal colour and kept adding a drop after each layer to create the effect. To make the roses, I used my favourite Wilton 1M tip and using a turntable, piped the roses around the cake. I’m quite happy with the way it turned out, especially because I was able to get the buttercream to perfect piping consistency which I have been struggling to perfect since the humidity in Dubai is horrible for cake decorators :S
So here it is 🙂 Happy Birthday Jocelyn!
I recently learnt how to make large flowers (yay!) and I am sort of obsessed! I’ve made over 10 roses in the last few days and the more I make them, the better they start looking. I decided to make good use of the roses so I baked, filled and covered a chocolate cake with fondant, stenciled a floral design around the cake with luster dust (works a treat!) and made little fondant balls to go around the bottom of the cake. I placed the roses on top using toothpicks to keep them in place and well, it could pass as a small wedding cake 😉
Speaking of weddings, my younger sister is getting married next year and my brain has been working over time thinking about all the different types of cakes, biscuits and cupcakes we could make for the functions leading up to the wedding (for those that aren’t aware, Indian weddings are big and go on for a few days :O)
Now that I have more time to dedicate to my blog, I’m hoping to ‘trial’ some of my ideas and will post updates soon.
In the meantime, here are some pictures of my latest work.
P.S – Razia from Cake creations by Razia showed me a tutorial on how to make these flowers. She’s recently started her own cake business and she’s extremely talented! Check out her cakes here.
A friend of mine put an order in for a cake for his partner for her birthday recently. She’s originally from Italy and he wanted an Italian themed cake to surprise her with. I got to work on the white and red flowers (tutorial here) and used green butter cream to make the colours of the Italian flag. Once the flowers had dried up, I assembled them on top of the cake and piped (using a star tip) green butter cream on the sides. The chocolate was a chocolate sponge cake filled with chocolate fudge butter cream. Yum!
And this is what I ended up with!
This cake was a customer order for a 21st birthday party. The request was chocolate cake filled and iced with buttercream in a brown and cream colour theme. I’ve always used ganache and fondant on my cakes so using buttercream was definitely a first! Buttercream is a creamy frosting made with butter and icing sugar (you can also add cream) and it’s perfect for piping. You can do all sorts of piping techniques using varied tips and mixing colours. 🙂
For cake and cupcake orders, you can contact me siddiqa.daud(a)gmail.com
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Enjoy and Happy Baking!
I did it! After months of wanting to make a rainbow cake, I finally found the time (and the colour gel paste) to make it! I spent 2 1/2 weeks in Auckland visiting family and I was itching to get back into the kitchen to try something new so as soon as the public holiday came around, I was back into baking mode.
Theres heaps of different ways to make Rainbow cake and I made it the way I found the easiest. I used boxed buttercake mixtures and ready made vanilla frosting. These are the items I used :
Separate the batter into 6 bowls (I know there’s 7 in the picture but that’s because I made a mistake). I found the best way to make sure that they were all equal was to use a measuring cup. Start dividing using 1 cup and then go from there.
Colour each one the colours of the rainbow! Try and get it as bright as you can.
Bake each colour one at a time in a round cake pan. It took me forever because I only have one round cake pan the right size! So to save time, try and borrow one from someone but make sure the cake pan are the same sizes. Once the cakes have cooled, starting piling them one on top of another frosting each between each cake. I thought I had applied a lot of frosting but when I cut the cake, you could hardly see it. So be generous if you want it to show in between the layers. I used about four tubs of frosting for this cake.
Frost frost and frost some more. I did the crumb technique, then left it in the fridge for about 2 hours before applying the final coat of frosting.
Ok so the cake was a little wonky and thats probably because I didnt bother to smooth it all over. After all, its all about the inside! 😀
And ta-da! Beautiful colours!
I attended the Whimsical Foundation Cake Class over the weekend, I did the round cake class on Saturday and the square on Sunday. As part of my 25 things to do before turning 25, this was number 6 on my list and I couldnt wait for these classes. I’ve been counting down for months!
I finally found out how to get those sharp edges on square cake and how to make round ones look half way decent! The bow was the tricky bit because you have to be quick with your fingers so that the shape turns out the way you want. I had a blast with the class of 8 and the 7 hours I fiddled with my cake making the finishing touches. We learnt different techniques on ganaching cake, applying fondant and covering cake boards without chocolate marks! I was indeed in Cake Heaven this weekend!
Can not wait till Jaaved books me in for the 2 tier cake and flower making class *hint hint*
Here are some photos of the end result. Enjoy and Happy Baking everyone!