Adventures of a Cake Diva

A Blog About Adventures in Baking and Cake Decorating

Sailboat Cake: A Neat Trick for Carving Cakes. 01/22/2013

Sailboat Cake via Adventures of a Cake Diva

     I was terribly afraid that this sailboat cake would end up looking like, well, anything but a sailboat.  Carving a cake can be a little tricky.  Getting the shape right is more than half of the battle.

Sailboat Cake via Adventures of a Cake Diva   As I stood before the stack of four filled sheet cakes, I hemmed and hawed quite a bit.  At one point I remember thinking, “Just cut the freaking cake!”  But, I couldn’t bring myself to do it…

Making a template to carve cakes via Adventures of Cake Diva

   So, I drew a template of the boat’s shape onto a piece of paper.  To make sure the boat was symmetrical, I folded the paper in half, lengthwise.  Then, I cut out the template.

Using a template to carve cakes via Adventures of a Cake Diva   Next, I placed the paper template onto the cake.  Then, I used a long, sharp, serrated knife to cut the cake, using the template as a guide.

Initial shape of sailboat cake     Here’s how the cake looked after I carved the initial shape using the paper template.  Then, I used a smaller sharp, serrated knife to tweak the shape a bit.

Crumb coated sailboat cake     Before I covered the cake with rolled fondant, I covered it with a thin crumb coat of buttercream.  After I covered the cake with fondant, I added some decorative touches like the cabin on top and the gumpaste sail.  Then, I added a few fondant waves on the side of the boat, and I finished off the cake board with the “water” (presumably, Lake Michigan) using tinted royal icing.

Sailboat cake via Adventures of a Cake Diva

   I wish I would have taken a picture of my friend’s face when I presented her with this sailboat cake.  (Sheer delight.)  What made it even better was that, as soon as she saw the cake, she knew that it was a sailboat.  Whew!


Holiday Gift Guide: 5 Cool Tools for Bakers and Cakers 12/14/2012

   If you’re struggling to find a gift for the baker or cake decorator in your life, here are five cool tools to check out.  And, because I’m a budget conscious gal, the most expensive item is just under $50.

   Except for my last suggestion, I own all of these products, love them, and use them just about every time I’m in the kitchen.  The last item is on my Christmas wish list for this year.  (I sure hope Santa is reading this…)

Kitchen Scale

  1.  OXO Food Scale – This digital scale is my BFF.  To find out why, click HERE.  What I like most about this particular scale is that it has a tare feature, so you can weigh multiple ingredients in a single container.  Also, the display pulls away from the base for easy reading.  (You don’t have to crouch down to the scale to read the weight.  Score!)

Nielsen Massey Vanilla

2.  Nielsen-Massey Pure Madagascar Vanilla Extract – I first tried Nielsen-Massey’s vanilla extract a couple of years ago, at the suggestion of a baking buddy.  Since then, I won’t use anything else.  It really is that good.

Sliding Measuring Cup3.  Sliding Measuring Cup – I bought this measuring cup about 10 years ago.  It’s in great condition, even after a lot of use.  The measuring cup has an adjustable plunger that slides to cleanly eject solid ingredients.  I use it religiously to measure the shortening for my “Bakery Style” American Buttercream recipe.

Bench Scraper4.  Stainless Steel Bench Scraper – This is one product that I refuse to live without.  Sounds kind of dramatic, but it’s true.  For an awesome tutorial on how to use this tool to frost your cakes, click HERE.  Most bench scrapers have a handle that extends beyond the blade.  This one doesn’t, which makes it much, much easier to achieve a smooth, even finish on my cakes.

Culinary Torch5.  Culinary Blow Torch –  This baby is on my Christmas list for this year.  I’m super jazzed at all of the possibilities.  I’m also chomping at the bit to toast marshmallow frosting that’s piped atop some delish chocolate cupcakes.  (Please Santa, I’ve been good this year.  For the most part.)

   Hope these ideas help.  Have a wonderful holiday season!


Happy Birthday, My Coffee-Loving Friend: How to Make a Coffee Cup Cake Topper 11/16/2012

Most of the time, whenever I’m baking, I’m in my happy zone.  If I’m just making a cake for the sake of doing so, it’s no biggie if it doesn’t work out.  (It’s been known to happen.)  But, if I’m making a special cake for someone, I always get a tiny case of butterflies in my stomach.  Just a little nervous flutter.

If you’re a caker, too, you know what I’m talking about.  (Just take a peak at some of the forum posts on Cake Central.)  The butterflies don’t go away until the cake is delivered and the recipient is delighted.  Then, after I return home and clean up the disaster that I created in my kitchen, I’m itching to do it all over again.  Call it a “caker’s high,” if you will.

I got my caking fix this week by making this cake for my coffee-loving friend’s birthday.  The cake was a Mocha Mud Cake with Chocolate Buttercream.  Although my guinea pigs co-workers thought is was really yummy, I’m still tweaking the recipe.  Keep your eyes open for it in a future post.  I made a fondant figurine of my friend seated by her beloved cup of coffee.  (She’s a fan of Biggby Coffee, so the design on the cup is a bit of a riff from their logo.)  Guess what?  This cup of coffee was super-duper easy to make.

Using cereal treats, form a cylinder shape. Take your time to get the height of the cup right and to mold the shape of the cup, as best as you can.  Then, taper the cup ‘s shape by carving the cylinder. Easy does it, though.  It’s better to carve it, little by little.

Once you’re satisfied with the shape, set it aside.  Next, roll out your fondant and cut it into a rectangular shape.  Cover the sides of the cup with buttercream and apply the fondant.  Smooth with your fondant smoother.  Then, make a fondant rope for the lip of the cup and apply it with a dab of water.  Decorate the sides of the cup as desired.  Lastly, pipe a big ‘ol dollop of buttercream on top for the “whipped cream.”  See how easy that was?

Do you get a case of the butterflies whenever you make a cake? Tell me about your “caker’s high.”  I know I’m not the only one who’s addicted to it.


How to Bake with Tea: Apple Chai Spice Cake with Honey Vanilla Buttercream 10/13/2012

Nothing warms me up like a cup of tea.  Last Saturday, I made a pot of Chai Spice tea after a chilly morning of apple picking.  With every sip, I marveled at how the black tea, peppered with cinnamon, cloves, ginger, and cardamom, ignited my taste buds.

I started thinking about what I might do with the peck of apples I had gathered. Then, inspiration struck. Apple Chai Spice Cake.  Oh, my…

My past attempts to bake with tea have been a bit disappointing.  I’ve struggled to capture anything more than a subtle tea flavor.  After a little research, I’ve learned the best way to infuse my cakes with a potent (but not overpowering) tea flavor and aroma is really quite simple.  Steep the tea in butter.

It’s best to use loose leaf tea, since the tea leaves are a bit bigger.  If you’re a true tea connoisseur (I’m not), you’ll probably shudder at my suggestion that you can use bagged tea for this recipe.  I had plenty of good quality Chai Spice tea bags in my cupboard, so I cut these bags open and used the leaves.  If you don’t mind that some of the tea leaves will, inevitably, make their way into the cake batter, I say go for it.

Place 2 1/2 sticks (20 tablespoons) of unsalted butter into a saucepan over low heat.  Add 6-8 teaspoons of Chai Spice tea leaves.  Melt the butter and tea leaves, stirring occasionally.  (This is different from the tea to butter ratio suggested in the above link.  Don’t worry, the tea flavor is splendid.)  Once the melted butter starts to darken from the tea leaves (about 6-7 minutes), remove the saucepan from your stove.  Place the saucepan on a trivet or other heat-safe surface, and allow the tea to steep for about 7-8 minutes.

Place a sieve over a bowl.  Pour the tea butter mixture into the sieve.  Most of the liquid will strain through the sieve.  Since I used bagged tea leaves (smaller than loose leaf tea), I poured the tea butter through the strainer twice to minimize the amount of leaves remaining in the butter.  If you use loose leaf tea, you may have to use a wooden spoon to press the leaves against the fine mesh.  Allow the tea butter to come to room temperature.  It’s now ready to use.

I like to use some of the cake’s ingredients as a garnish.  I think it’s a bit of a teaser of the cake that my guests are about to partake.  I decided to sprinkle a few Chai Spice leaves all over this cake and then top it off with a couple of cinnamon sticks.  It was simple, yet elegant, cake that smelled absolutely amazing.  It tasted even better.

Have you ever baked with tea? What did you make?

Apple Chai Spice Cake

An Original Cakediva Recipe

Yield: Two 9″ round cakes

2 ¾ cups (10 ounces) of all-purpose flour

1 tablespoon of baking powder

1 cup (8 ounces) of tea butter – See recipe, above.  I used 2 ½ sticks of butter to make the tea butter, since some of the butter will stick to the tea leaves remaining in your sieve.

2 cups (14 ounces) of ultrafine granulated sugar

2 teaspoons of pure vanilla extract

5 large eggs

1 cup (8 ounces) of milk

1 teaspoon of salt

½ teaspoon of cinnamon

½ teaspoon of ground cloves

½ teaspoon of ground ginger

½ teaspoon of cardamom

2-3 apples – cored, peeled and grated (about 1 cup, heaping)

Preheat your oven to 350 degrees.  Prepare your cake pans by spraying them with a non-stick baking spray.  Sift the flour into a large bowl.  Add the baking powder, salt, and spices, and use a whisk to combine them with the flour.  Set aside.  Next, put the sugar and tea butter into the bowl of your standing mixer with the paddle attachment.  Beat on medium speed (4 on your Kitchen Aid) until light and fluffy.  This may take a bit longer than usual, since the tea butter is not firm.  Turn your mixer down to a low setting (2 on your Kitchen Aid) and slowly add the vanilla and eggs, one egg at a time.  Stop the mixer and scrape down the sides with a rubber spatula, and re-start your mixer on low to fully combine the ingredients.

Next, alternate adding the dry ingredient mixture and the milk into the butter mixture, stirring well after each addition.  Then, bump up the speed on your mixer to medium-high (8 on your Kitchen Aid) for about 15 seconds.  Turn off the mixer.  Remove the bowl from the stand mixer.  Slowly fold the grated apples into the cake batter until well combined.  Pour the batter into cake pans.  Bake for 30-40 minutes, until a toothpick inserted into the center of the cakes comes out clean.  Cool on wire cake racks.

Honey Vanilla Buttercream

An Original Cakediva Recipe

2 sticks of butter, unsalted – chilled, but not straight from the fridge

4 tablespoons of all-vegetable shortening

3-4 tablespoons of milk

2 tablespoons of pure vanilla extract

3 tablespoons of pure honey

dash of salt

4 cups of powdered sugar, sifted

In a large bowl, beat the butter and shortening until smooth.  Next, while you continue to beat the mixture, add the vanilla, honey, and salt.  Then, add the powdered sugar, one cup at a time.  When your mixer starts to strain, add one tablespoon of milk at a time, until the buttercream reaches your preferred consistency.  (The more milk you add, the creamier the frosting.)  Beat until smooth.  If the frosting is too sweet for your liking, add another dash of salt and mix until combined.  (Keep doing this until it reaches the desired amount of sweetness.)  Lastly, before using, take a rubber spatula and stir the frosting thoroughly to eliminate any air bubbles.


Are You Ready?: S’mores Hi-Hat Cupcakes 09/27/2012

I was delighted by autumn’s arrival this past weekend.  I’m ready for a change.  I’m ready to breathe crisp, clear air.  I’m ready to be amazed by varying shades of reds and yellows bursting from the trees.

I’m ready to be so awestruck by the morning sky that I can’t help but pull over to take a picture.  Even if it makes me late for work.

I’m ready to traipse through a pumpkin patch and to get lost in an apple orchard.  I’m more than ready to huddle around a bonfire and to roast many, many marshmallows.  Oh, yes.  And I’m majorly ready to stuff my face with S’mores.

And, while I wait until my first bonfire of the season, I shall eat these S’mores Hi-Hat Cupcakes. Grahamy-graham cupcakes topped with marshmallow frosting that is piped super tall and then dipped in chocolate.  Oh, yes.  I’m ready for Fall, delicious cupcakes, and everything this season has to offer.  How about you?  Are you ready?


Graham Cupcakes

An Original Cakediva Recipe

Yields: 18 cupcakes

2 sticks (1/2 cup) of butter, room temperature

5.25 ounces (3/4 cup) of ultrafine granulated sugar

2 ounces (1/3 cup) of light brown sugar

3 large eggs – separate the eggs (you’ll use both the yolks and the whites)

2 tablespoons of pure honey

1 1/2 teaspoons of vanilla extract

5 ounces (1 cup) of graham cracker crumbs (use food processor)

7 ounces (1 cup) of cake flour

2 teaspoons of baking powder

1/8 teaspoon of salt

3/4 cup of milk

Preheat your oven to 350 degrees. Line muffin tins with cupcake liners.  First, cream together the butter and both of the sugars until light and fluffy.  Then, beat in the egg yolks, honey, and vanilla extract.  In a separate bowl, whisk together the graham cracker crumbs, cake flour, baking powder, and salt. Next, alternate adding the dry ingredient mixture and the milk into the butter mixture, stirring well after each addition.

In a separate bowl, beat the egg whites (room temperature) into soft peaks. Then, gently fold the egg whites into the batter until well combined.  Divide the batter evenly into the cupcake tins.  Bake 18-22 minutes, until a toothpick inserted into the centers comes out clean.  Cool completely before frosting.

For the Marshmallow Frosting and Chocolate Coating, I love, love, love Elinor Klivans’s recipes, which I found HERE.

I was so focused on dipping the cupcakes into the chocolate that I totally forgot to snap any pictures.  If you need a little guidance, Bakerella has a great photo tutorial, which you can find HERE. (She’s so fabulous!)

For the Marshmallow Garnish/Topper:

Turn on the broiler to your oven.  While it’s warming up, line a baking/cookie sheet with parchment paper.  Pour about two dozen (24) mini-marshmallows onto the sheet.  Sort of spread them out.  Otherwise, you’ll end up with one big pile of goo.

Place the baking sheet with marshmallows into your oven for no more than 8 seconds.  Seriously, if you do much longer than that, they will be charred.  Let them slightly cool before you garnish your cupcakes.  Otherwise, the marshmallow will melt the chocolate coating.  No joke.



Funfetti Cake (from Scratch) and a True Confession 06/16/2012

I decorated the cake with fondant elephants to match the invitations. You can (kind of) see one of the invites in the lower right-hand corner.

I’ve got to get something off of my chest.  (We’re all friends here, right?)  I offered to make a little cake for my friend’s baby shower.  When I learned that she had been craving Funfetti cake, I panicked.  I thought this meant that I might have to consider using a box mix.  Yikes.  I’m a die-hard scratch baker.  It’s who I am.  Yet, I refused to stand in the way of a pregnant woman and her cake cravings.  What to do?

After a little recon, I felt a wave of relief when I learned that Funfetti is simply a white or vanilla cake with rainbow sprinkles mixed into the batter.  Whew.  I’ve spent, literally, years of my life experimenting with different white cake recipes.  Thank goodness I’ve got a good one.  It’s so light and airy, that it borderlines as a dense Angel Food. Yet, it’s moist and has a good vanilla flavor.  This recipe is amazing, whether you decide to toss in the rainbow sprinkles or not.

Sometimes, I think pictures (or at least my pictures) don’t really show you that a cake is beyond good.  I wish that you could reach into your computer screen and snag a little taste.  I have no doubt that you’d want another bite of this cake, particularly when it is paired with this smooth, creamy Vanilla Buttercream.

Now, when it comes to buttercream, I fully realize that cakers usually fall into one of two camps.  Either you prefer a non-crusting recipe, like this Vanilla Buttercream, or you only use crusting recipes, like my “Bakery Style” American Buttercream.  Choose whichever recipe best suits you.  Either will pair nicely with this yummy Funfetti cake.

Yep, I said it.  This scratch baker thinks that (scratch) Funfetti cake is pretty yummy.  I never thought I’d try Funfetti, and I’d never dreamed that I’d find it to be delish.  But, I do.  True confession.

Funfetti Cake

Yield: Two 8” round cakes

Cake Recipe Inspired by: The Whimsical Bakehouse

1 ½ sticks butter, unsalted

2 cups superfine granulated sugar

1 teaspoon salt

3 1/3 cups cake flour

1 ½ teaspoon baking powder

¾ teaspoon cream of tartar

1 ¼ cup milk

1 ½ teaspoon vanilla bean paste

1/3 cup plus 2 tablespoons rainbow sprinkles

¾ cup egg whites

Pre-heat oven to 325 degrees.  Prepare pans by spraying them with non-stick baking spray.  In a medium bowl, sift together the cake flour, baking powder, and cream of tartar.  Set aside.  In a large measuring cup, stir together milk and vanilla paste.  Set aside.  Next, in a separate bowl, beat together the butter, 1 ½ cups of sugar (reserve ½ cup), and salt until light and fluffy.  Add the sifted dry ingredients to the butter mixture alternately with the milk mixture.  Then, add the rainbow sprinkles, and continue mixing until well-combined.

In a separate bowl, beat together the egg whites until foamy.  Then, continue beating the egg whites and add ½ cup sugar.  When stiff peaks form, use a rubber spatula to completely fold the egg whites into the cake batter.  Pour the batter into the cake pans.  Bake for 30-40 minutes, until a toothpick inserted into the center of the cakes comes out clean.  Cool on wire cake rack.

Vanilla Buttercream

2 sticks butter, unsalted – chilled, but not straight from the fridge

1 cup all-vegetable shortening

4 tablespoons milk

1 tablespoon pure vanilla extract

5 cups powdered sugar, sifted

In a large bowl, beat the butter and shortening until smooth.  Next, while you continue to beat the mixture, add the milk and vanilla.  Then, add the powdered sugar, one cup at a time.  Beat until smooth.  Lastly, before using, take a rubber spatula and stir the frosting thoroughly to eliminate any air bubbles.


Here Fishy, Fishy: How to Make a Cake Topper Using Rice Krispie Treats 04/29/2012

   I’ve had thirty-some birthdays in my life with just as many cakes to celebrate.  Most of them, I don’t remember.  Maybe you’re the same way.  But, there have been two cakes that I will never forget.  My mother made both of them for me when I was a child.

   When I turned five (or maybe six), my birthday cake looked like a giant hamburger.  Why did she make this cake?  Because, at that age, I would have eaten a hamburger for dinner every night, if she would have let me.

   For my eighth birthday, my mother converted our kitchen table into a Ms. Pac-Man board. She made several cakes–one for Ms. Pac-Man and each of the ghosts.  Why did she make this for me?  Because the pizza place that we frequented had a small arcade.  I always begged her for quarters so I could play Ms. Pac-Man.  When our pizza was ready, it was a bit of a fight to get me to the table to eat.  If it were up to me, I would have skipped dinner and kept playing.

   Both of these cakes said something about me, at that time in my life.  Because of this, I can still remember them (many, many) years later.  Maybe this is why I have a little bit of a soft spot for making birthday cakes for kids.

   This week, I made this birthday cake for a little boy.  While I was working away, I snapped a few photos of how I made the fish topper.  As I write this, I am feeling a bit like a magician who performs a trick and then shows the audience how it was done.  (For me, this is always a bit of a let down.)  I am really hoping that isn’t the case here.  Even though the construction is fairly simple (albeit time-consuming), I think the end result is still pretty neat.

Gradually build the shape.   Before you start, pull out a cake pan the size of the cake that your topper will sit upon.  This will help you to scale the topper to the correct size.  Turn the pan upside down, and place a cake board on top.    You can use a cake board that is the same size of the pan or a slightly smaller size.

   Place a small amount of room temperature Rice Krispie Treats (from now on, “RKT”) on top of the cake board.  Then,  sculpt the shape of the fish by gradually building it, layer by layer.  At this point, just focus on getting the general shape.  Since this cake was for a child, I wanted the fish to look cartoon-like and not too terribly realistic.  To achieve this, I made the fish’s body, and particularly the face, really round.  It doesn’t have to be perfect.  In fact, it won’t be perfect.  That’s okay.  This is a process, at least it is for me.

I know, I know. I need a manicure! 🙂

Fill in any gaps.  After you’ve shaped the fish’s body, take a good look for any gaps of missing RKT.  In the end, this “sculpture” will be covered with fondant, which will magnify every crevice.  Take the time to make sure that you have a solid base.


Fine tune the shape of the fish’s body.  Using your hands, mold (push) the RKT into the shape that you want for the body.  You’ll notice that some of the RKT will start to crush together.  This is actually a good thing.  You’ll have fewer craggy edges to contend with when you cover the sculpture with fondant.

   You might find that you need to remove some excess RKT.  Use a sharp knife to saw away the excess, a little at a time.  If you accidentally take off too much, no worries.  Just add more RKT to build the shape again.

   As you go along, take a couple of steps back from your work space, and look at the fish’s body from all angles.  Also, it’s helpful to take a few short breaks to reapproach the sculpture with fresh eyes.  The RKT will remain malleable for a good couple of hours, so you can take your time to some extent.

Once you have finished the fish’s body, or while you’re taking a break from sculpting, start working on the tail.  Using a ruler, figure out the width and length that you’ll need to make the tail.  Remember that you will have 1/8″-1/4″ of fondant that will cover the RKT.  You should subtract this amount from your length measurement, since it will reduce your surface space.  Add this amount to your height measurement, since the fondant covering will make your fish a wee bit taller.

Make a template for the tail and side fins.  Once you’ve figured out the tail’s measurements, draw a template for the tail.  The picture to the left shows my free-hand tail drawings.  Since I was aiming for a cartoonish look to the fish, I kept the shape simple and clean.  Cut out your tail drawings and hold them up to your RKT sculpture.  Make sure that you are happy with the tail size and shape.  You can also make a paper template for the two side fins, too.  I just cut them out of gumpaste free-hand with my X-Acto knife.

Using your paper templates, cut out two tails and side fins using gumpaste (preferred) or fondant.  Make 3-4 gumpaste cubes for the top fins.  Tint either gumpaste (preferred) or fondant an orange-yellow color.  This should be the same color that you will tint the fondant to cover the fish’s body.

   Using an X-Acto knife and your paper template as a guide, cut out two tails.  Lay the tails on top of each other, and insert in the middle 3-4 toothpicks.  In the picture to the left, I had just laid one tail on top of the other.  See the seam?  Take a dab of water to your finger and then rub the seam.  It will disappear.  I used my gumpaste tools to make a few markings on each side of the tail.

   Cut out the two side fins.  Also, shape 3-4 cubes of gumpaste (approximately 1/2″ tall) for the top fins.  Insert a toothpick into each cube.  All of these pieces will need at least 2 days to dry.  I always set my figures on a plate that has been sprinkled with cornstarch (prevents sticking) to dry out.

Cover the RKT sculpture with a thin layer of buttercream.   I always put a thick layer of buttercream on the RKT and then swipe away small amounts until a thin layer remains. Some cakers cover their RKT with white chocolate, rather than buttercream.  I’ve always used buttercream, and I’ve never had a problem.

I snapped this photo before smoothing the fondant.

Cover the RKT sculpture with fondant.  Use your fondant smoother to smooth out the fondant, just like you would for a cake.

Decorate the fish.  Make the eyes, mouth, and eyebrows from fondant.  Use a dab of water to apply these pieces to the body.  Cut out 3-4 ribbons of yellow fondant to make the side stripes.  Attach the fondant ribbons to the sides of the body with a tad of water.

   Insert 3-4  toothpicks into the top of the fish to create holes for inserting the toothpicks that are imbedded into each of the top fins.  Do the same at the rear of the fish to make the holes for inserting the tail.  Don’t try to insert the top fins or the tail without making these holes.  At this point, the fish’s body (RKT) is very hard, and you will run the risk of breaking these pieces.  Then, insert the top fins and the tail.

 Ta-da!  You’ve just made a cutie little cake topper!  Once you get the hang of it, you can make all sorts of cool things using these skills, like a fire truck, the neck of a bottle for a bottle cake, or a coral reef for a mermaid to rest upon.  Now that you know how it’s done, I hope that the magic hasn’t been lost for you.  I was still amazed when I made this fish and set it on top of the little boy’s birthday cake.


Petit Fours 03/04/2012


   I’m pretty fearless, at least when it comes to caking.  Every time that I step foot into my kitchen, I make a real effort to try something new.  Whenever a new recipe or technique doesn’t work out, I don’t get my panties in a bunch.  And, there’s nothing like doing a little happy dance when everything comes together beautifully.   

    My friend, who is also into baking, asked me to help her make Petit Fours for a little girl’s “American Girl” tea party.  (How cute is that idea?)  Neither of us had made them before.  Truly, the blind would be leading the blind.  We both knew what we were getting into, though.  These tiny cakes can be a little tricky, and there’s a bit of a learning curve.  Don’t let that inhibit you from making them.  Seriously, you can do it!  I’m going to talk you through each and every step that you’ll need to take, from start to finish.   

     1.     Use a dense cake.  Pound cake is perfect.  A moist cake simply cannot withstand the weight of the poured fondant.  Bake the cake the night before you plan to make the Petit Fours, because your cake needs time to fully cool and rest.  (Yes, cakes need to rest!) 


     2.     Cut each piece of cake cleanly. Poured fondant is very unforgiving–it magnifies every imperfection.  Trim a bit (about ¼”) off of each of the short ends of the pound cake.  Then, cut your pound cake into 1” slices.  Using a small cookie or fondant cutter, press the cutter into each slice and release the piece from the cutter.  (We were able to get 2-3 pieces from each slice of cake.)  The size and shape of the cutter is entirely up to you.  However, for your first go, I’d suggest that you keep the shape fairly simple—like a circle, oval, or square, until you get the hang of using the poured fondant. 



  3.     The consistency of your poured fondant is everything.  Take the time to fuss with it until you get it right.  I’m not going to lie.  The consistency of your poured fondant is everything.  What you’re looking for is the consistency of house paint—thicker than a liquid but easily pourable.  If it is too thick, you’ll die trying to get an even coating on your cakes.  (Okay, that was a bit dramatic.)    

#epicfail. True story.

   This was my very first attempt at coating a piece of cake, and the fondant was simply too thick.  If you follow the recipe (below) and find that it’s still a little too thick, then add a tad of water.  Go easy, though.  Add only one teaspoon of water at a time, stirring after each addition until incorporated.  Also, contrary to every poured fondant recipe that I found, I discovered that it is essential (at least with this recipe) to keep the fondant warmed on the stove while you are using it to coat the pieces of cake.  Otherwise, the fondant will start to harden, and it will be nearly impossible to coat your cakes evenly.


   4.     Place a piece of cake onto a fork.  Using a spoon, pour the fondant over the cake, taking care to coat all of the sides.  I tried several different methods of coating the cakes.  Hands down, the best technique is to simply set the piece of cake onto a fork.  Holding the fork directly over your bowl of fondant, take a spoonful of the fondant and pour it over the cake.  Try to coat the cake in a single spoonful or two at the most.  Otherwise, the coat just won’t be even.  This step takes some practice, but once you get the hang of it, it’s a piece of cake.  (Pun intended.)  To transfer the coated cake from your fork to your cooling rack, simply use the side of wooden skewer to gently push the cake off the fork and onto the cooling rack. 



    5.     Allow the fondant coating to harden.  Allow the Petit Fours to cool until the coating has hardened (about 20-30 minutes).  Be sure to place some parchment paper beneath your cooling rack to catch any fondant drippings. 


    6.     Decorate your Petit Fours to make them extra lovely.  Now you’re ready to decorate your Petit Fours.  We decided to cut out little pink fondant butterflies and tulips, which my friend then detailed with icing. 

   I’m thrilled the Petit Fours that my friend and I made turned out so cute.  In case you are wondering, yes, we did a little happy dance in her kitchen to celebrate.

Poured Fondant

Adapted from: Karen Porter of Tilly’s Cakes

8 cups sifted powdered sugar

1/2 cup light corn syrup

1 teaspoon clear vanilla extract

1/2 teaspoon almond extract

3/4 cup water

   In a heat-proof bowl set over (but not touching) simmering water, mix powdered sugar, corn syrup, water, vanilla and almond extracts together until they are warm, well combined, and smooth.  Turn down the stove temperature.  Do not remove from heat while you are using the fondant to cover your cakes.


Mardi Gras Cupcakes 02/19/2012


   Are you the kind of person that likes to keep things simple?  In theory, I am.  In reality, I have a tendency to go about a lot of things the “hard” way.  It’s just how my brain is wired.  The simple route just isn’t always intuitive for me.  I’ve been working on it.  In fact, I did so as recently as this morning, while I was stirring around my kitchen making these Mardi Gras Cupcakes.  


   I was fixated (okay, borderline obsessed) with figuring out how to spoon the trio of colors into the cupcake liners.  Should I use toothpicks to divide the liners into three discrete sections?  It worked, but it was a real pain.  Then, I stopped for a moment.  I decided to play with it a little bit.  Low and behold, I discovered that the best way to make these babies is just to take a heaping teaspoon of each colored batter and just drop it into the liner.  Not every cupcake will look the same.  No worries.  You’ll still end up with a colorful and fun treat. And that’s what we’re after here, isn’t it?

Although the cake looks blue in this photo, I promise that it was really a deep purple.

   For the cupcakes, I used one of my favorite Yellow Cupcake recipes, which I’ve posted below.  Another good recipe is the one that I used for my Candy Corn Cakelets.  I wanted to shake things up a bit with the frosting, so I opted for my Whipped Frosting that’s not too sweet.  Other than this frosting’s light and creamy texture, the best thing about it is the hint of cream cheese, which adds some real depth to the flavor.  Combined with the simplicity of the yellow cake, it makes for quite a tasty little treat.

Mardi Gras Cupcakes

Cupcakes Slightly Adapted From: Martha Stewart 

1 1/2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

2 large eggs

   Preheat your oven to 350 degrees. Place cupcake liners into your muffin tins. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside. In a separate bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. With mixer on low speed, add one-half of the dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

   Divide batter evenly among three smaller bowls. Using purple, green, and yellow food coloring, tint the batter in each bowl a different color. Using a teaspoon (each bowl should have its own spoon), dollop a heaping spoonful of each color into the cupcake liners. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool the cupcakes in the tin for about 5 minutes. Then remove and place them on a cooling rack until they cool completely. Recipe makes 12 cupcakes.

Whipped Frosting

1 (8 oz) package of cream cheese

1 cup powdered sugar

¼ teaspoon salt

2 teaspoons clear vanilla extract

1 ¼ cups heavy whipping cream

   In a large bowl, beat together until smooth the cream cheese, sugar, salt, and vanilla. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Then, fold the whipping cream into the cream cheese mixture until well combined and smooth.


Tutorial: Easy Peasy Whimsical Fondant Roses 02/03/2012

   I’m sure you’ve heard the expression, “There’s more than one way to skin a cat.”   While I certainly don’t think that anyone should ever actually skin a cat, I really do embrace the heart of this saying.  After all, there’s more than one way to do almost anything.  I’ve come to accept the fact that I am not good at doing a lot of things.  Whenever I’m faced with one of these things, I try to figure out a different approach that plays to my strengths.  

   A prime example of this is that I cannot, for the life of me, pipe a buttercream rose.  I’ve tried umpteen different methods, and the results are all the same.  My rose always looks like a cabbage.  It’s true.  So, about a year ago, I started learning how to make various gumpaste flowers, including the dreaded rose.  After a lot of trial and error, I’ve learned that I enjoy this aspect of cake art.  I’m starting to get pretty good at it, too.  I’ve found another way to “skin the cat,” at least when it comes to making roses for my cakes. 

   However, for some of my cakes, a realistic gumpaste rose does not fit the design, style, or theme.  It would be like me wearing a pair of heels with sweatpants.  It simply does not work.  For these cakes, a great alternative is this adorable, whimsical fondant rose.  You won’t believe how easy it is to make.

    After you have kneaded the fondant to warm it up, roll it out to about 1/4″ thick.  You’ll have problems if your fondant is thicker or thinner than this, so don’t be afraid to measure the depth with a ruler, if you need to do so. 

    Using a circular cutter, cut out five (5) circles for each rose that you wish to make.  The size of the cutter is entirely up to you. Don’t sweat it.  If you want a bigger rose, use a bigger cutter.  If you want a smaller rose, then use a smaller cutter.

   Place all five (5) of your circles in a straight line, with the top edge of each circle overlapping the bottom edge of the next circle.

   Here’s where it all starts to come together.  Start at one of the ends, and begin rolling up the fondant. 

   Keep on rolling!  (See how it’s starting to look like a rose?)

   Here’s what it will look like after you’ve rolled up all of the fondant circles.

   Find the mid-point of your rolled-up fondant and pinch the center to create a base for your rose.  (I know, I know.  I desperately need a manicure…)

   Using a pair of scissors, cut the fondant at the base of the rose.  I have a pair of scissors that I only use for cake decorating, as a safe food handling practice.  


   Using your fingers, open up some of the petals.

   And there you have it, folks.  You’ve just made one heck of an adorable whimsical rose.  

      You can use these roses as cupcake toppers.  I made these Bailey’s Irish Cream cupcakes for a good friend’s wedding.  (You’ll have to wait until closer to St. Patrick’s Day for the recipe!)  

   You can also cluster several of these roses to create a cake topper.  Really, there are countless ways that you can use these little cuties in your caking.  So, let your creative juices flow, and have fun!


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