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Not my most inspired baking project (personally, I'm not "rah-rah" for a football theme) but the Auburn birthday cake was a success! Delivered it this morning, and the client was really happy with it. I didn't know it before, but turns out her son has a tattoo of the Auburn tiger eyes; so its cool that I used that design. Wanda showed off the cake to everyone else at work and I got lots of compliments. I even kept my mouth shut and didn't "but, but" about all the flaws I see in the cake.

I also have the derriere cake well in progress, but not completed. Sculpted and crumb coated, ready for final frosting and fondant work this evening. Actually rather pleased with how the basic sculpt turned out; looks like a cute round red velvet butt.

Have to go to Hobby Lobby for the third day in a row...got the wrong sized cake box!

Note to self: do not ever bother to buy premade colored fondant again; nasty stuff. The Wilton white is almost edible, but not the colors; really doesnt take THAT much longer to make better quality marshmallow fondant.

Think I may have messed up my good mixer. :( Inadvertantly got a wooden spoon stuck between the blades while making frosting last night; jammed it up. Now it still works,but is making odd ratchety noises as the blades turn.

book cake

May. 5th, 2010 12:25 pm
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From the Library Volunteers Reception

Nor perfect, I should have blocked it out a bit more square, and could have done some more fancy work with the cover design (note to self: BEFORE applying the fondant to the cake), but not bad for a first attempt at this sort of book bindery project!

Also, I wish I had gotten pictures of the "St. Agatha's" Cake I recently made; the cherries looked so perky pink showing through under the white fondant!


Jan. 18th, 2010 11:13 am
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Just a link to my updated Cake Portfolio:


With a couple earlier exceptions, most of these have been baked in the last year or so. (while I might add, I've been losing and maintaining a significant weight loss.) I've also baked a few other desserts that I did not get photos of.

NSFW Note: there are a few silly adult boob cakes (and a few adult boobs) pictured there.

Oh, and Sasha SQUEEE-LOVED her anime portrait cake! :)
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Tri-colour white/chocolate brown/pink marbled cake

Batter flavors:
vanilla cream cheese-chocolate devil's food-raspberry/rose
Filling flavor:raspberry-rose
vanilla buttercream

Decoration: buttercream transfer design on cake top replicated from original artwork*

While doing the usual Artists Market visit, I ran into Sasha last weekend at Karma Rags. She begged me to bake a birthday cake for her again this year (for her 17th birthday on Jan 17!). Of course, I'm only too happy to oblige.

*I got a flash of an idea last night, remembering that Sasha's best friend Brenna had drawn up a cute anime style portrait of the birthday girl. So, I asked her if I could use that sketch as inspiration for the cake decoration. Brenna went even farther with the idea and immediately began to sketch up a new drawing just for the occasion. I think its very cool that Brenna and I are collaborating on Shasha's cake, and that it will make for something so nicely personalized and special!

Yes, I'll post pics...
Somehow though, writing out the prep and planning beforehand helps me with the process!


Aug. 21st, 2009 07:56 pm
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I'm baking a carrot cake tonight (happy birthday to me) and am hoping I guessed ok on tweaking the recipe a bit. The batter seemed a bit thin when I poured it into the pans, and I'm also pouty now that I didn't think to add any of my favorite chopped dates along with the carrots and raisins, but it seems to be baking all right.* Think I'll go for a white chocolate-cream cheese frosting.

*Later edit: No frosting yet. I'll do that on Monday; once it finishes cooling, the cake is going in the freezer til then. But I did have a dessert sample of the cake while it was still warm from the oven, where I had to remove a portion of the top layer to level it. It's not quite rich enough to be oh-my-gods gourmet carrot cake, but it is tasty. :)

Yes, of course, I have a funky idea for how to decorate it! I'll post pics if it turns out.

Here's my inspiration sources: http://www.godecookery.com/cookies/mocohist.html

The second pic is from the cool Devout Dolls site I cited a couple of posts back, but I guess maybe for the cake the dollies should be carrot-tops?

:) Cake

Jun. 21st, 2009 08:54 pm
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YAY! Congratulations to the newlyweds, and Whew! the cake got there without mishap.

Turned out it took nearly two hours to get to the wedding site in Ethridge TN, and part of that was getting lost while driving on narrow winding badly paved country roads in Amish Country. It wasn't just the almost 100 degree (first day of Summer) weather that was making me sweat!

But with a little help from my daughter and her friend Jonie, we got there and the cake got assembled right on time. All things considered, it traveled well! I had to do a few touch ups (for which I'd been smart enough to bring along extra frosting), stack the layers and set the flowers in place.

What do you think? I know, it's not perfect, but not too bad for a beginner's large scale cake, is it? Did I mention or boast that I got paid for it? And I also received lots of compliments on how it looked and tasted; so, definitely, this was a cake success!

More pics behind cut WEDDING )
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A different kind of Sugar Skull!
Commissioned for the 7th annual Rocket City Fur Meet, a fandom convention held Memorial Day Weekend in Huntsville, AL. This year's convention western theme was "Magnificent 7"; the steer skull cake was a 7-Up flavored pound cake, carved and then covered in marshmallow fondant; the dessert/desert background was made with chocolate buttercream and graham cracker crumbs.

Chocolate batter for my next cake project (JigglyPuff pokemon theme) is in the oven.
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This is a kimono shaped cake I was commissioned to make a while back for an art gallery party. I was quite happy with the way it turned out and the customer was too! I tried to incorporate colors & motifs from the artist's work into the cake design, and the (green tea) flavor choice also was part of the Asian influenced theme.
see artist's website at http://www.aprilhl.net/

morecakeplease )
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I'm frosting the cakes and I had to do a "quality control" taste test.  Took a bite sized scrap of the green tea flavored cake and put a bit of the lemon-ginger frosting on it to sample.

Damn, this combination of flavors/recipes definitely goes in the save and make again file! (If I do say so myself, and hope others agree with me.)

Lemon-Ginger Frosting recipe (my own)

2 sticks butter
1 cup vegetable shortening

cream together

add 1/2 ts powdered ginger

gradually add 1.5 lbs powdered sugar

add 4 TB lemon juice

makes enough to frost two  (9 inch round) (three layer) cakes
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Custom Confections by Heather


Something like this would be a good signature cake design, wouldn't it?

(from http://www.debbiebrownscakes.co.uk/ )

more cake

Mar. 10th, 2009 09:17 pm
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First batch of green tea cake is baking in the oven tonight. It smells very gooooooood.....

Later edit: second batch of cakes are baking.

Later still: dammit, I may have to rebake one last batch tomorrow-- heat must have gotten a little high and the edges of the sheet cake got a little crispy. It's always something....:(


* 1 cup all-purpose flour
* 1 cup cake flour (OR just 2 cups all-purpose flour)
* 1 teaspoon baking soda
* 4 teaspoons-3 tablespoons powdered green tea/matcha
* 1.25 cups white sugar
* 1 cup vegetable oil
* 3 eggs
* 1 cup plain yogurt
* 1.5 teaspoons vanilla extract

* 2.5 cups confectioners' sugar
* 4 teaspoons-1 tablespoons powdered green tea/matcha
* 4 tablespoons butter, softened
* 6 ounce cream cheese, softened
* 1 teaspoon vanilla extract
* 3 teaspoons milk

1. preheat oven to 350 F. grease and flour 2 - 9" round pans. sift together the all-purpose flour, cake flour, baking soda, and green tea powder; set aside. (i used 2 - 8" pans instead.)

2. in a large bowl, beat together sugar, oil, and eggs until smooth. stir in vanilla. beat in the flour mixture alternately with the yogurt, mixing just until incorporated. (optional: add green food coloring to make the cake more green - i didn't in this case. reminder that the batter color will not be the baked result.) pour batter into prepared pans.

3. bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool on wire rack for 30 minutes before turning out of the pans.

recipe by [livejournal.com profile] babyjami as posted in this community: http://community.livejournal.com/save_your_fork/profile


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