Archive for October 2011
This weekend I made a wedding cake for Tiff & David. A topsy turvy three tiered square cake was the plan. The colour theme was purple and champagne. This cake involved a lot of firsts for me, my first fondant covered topsy turvy. I had made a smaller topsy tuvy cake for my son’s birthday as a trial for this cake however this time decided on a different method for a sturdier cake. This time I cut out each tier for the tier above to sit in, allowing for a much sturdier cake and still that topsy turvy look. I also had two new flavoured cakes in there at the request of the bride..I’m not one to say no to trying a different cake!!! I now have two new flavours to add to the flavours list! The bottom tier was a jaffa mud (newbie ) made with dark chocolate, cointreau and orange juice = YUMMY! This tier was decorated in two shades of purple and champagne fondant stripes. The middle tier was passionfruit mud (the other newbie) made with white chocolate and passionfruit pulp = YUMMY AGAIN!! (my new fave!!). This tier was decorated in champagne coloured fondant with a quilted pattern and purple sugar pearls. The top tier was peppermint mud made with dark chocolate and peppermint essence. This tier was decorated with a light purple coloured fondant and hand piped champagne coloured hearts. Three awesomely flavoured cakes The initial toppers were made by the bride herself, adding the pefect top! This was also the first time that I had travelled with a tiered cake in pieces and assembled on site. I am so pleased I decided to do it this way as it provided so much ease in travel (three boxes sitting flat in the back of my car) and avoided a lot of stress wondering if it was OK. As the cake travelled approximately 30km, doing it in pieces was really the only way to go! The reception venue looked gorgeous and I think the cake colours matched the venue perfectly. Congratulations Tiff & David!!! <3
This weekend a good friend of mine hosted her annual GNI (Girl’s Night In) to raise money for the Breast Cancer Foundation. Kim lost her mother to breast cancer when she was a young teenager. Kim’s mother was a lovely, lovely lady who was close to my heart aswell, she treated me like her own daughter. She is missed and thought of each and every day! Kim has always involved herself in fundraising events and has made the GNI an annual event. Kim not only aims to raise as much money as she can for such a deserving cause but also wants to educate and spread breast cancer awareness to help as many people as possible. She does a great job each year and her mum would be very proud of her efforts! I was unable to attend the GNI again this year so decided to donate some cupcakes to either be auctioned off or used in what ever way Kim thought best. I piped some pink ribbons, then made a batch of chocolate and white chocolate mud cupcakes, in pink cases of course! I topped the chocolate ones with white vanilla buttercream frosting and the white chocolate mud with pink strawberry buttercream frosting. Each cupcake was then topped with a pink ribbon and three gold cashous. I packaged them in boxes of six. I hope all the lovely ladies had a fabulous PINK day!!!
If you wish to help this great cause you can donate via the Girls Night In website
This week I made a Christening Cake for the Bunt family. Their two sons had a joint Christening and wanted a cake that followed through with the big brother, little brother love. This cake is a two teir round cake with the bottom teir being a 20cm caromello mud and the top teir being a 15cm white chocolate mud. Both teirs were covered in ganache and a thin layer of rolled fondant. The bottom teir was decorated with three different shades of blue stripes which I followed through to the cake board. The top teir was decorated with three different shades of blue spots in varying sizes. To top the cake I hand modelled two blue teddy bears, one smaller than the other being a big and little brother bear. The big brother bear is holding his blankie. I hope the boys had a lovely Christening Day!
Last weekend my nephew celebrated his 13th birthday and his mum thought he should have some yummy cupcakes, after all, Aunty Christee-Lee does make the best cakes hehe . I made a variety of flavours for the 3 dozen cupcakes. We had chocolate mud, peppermint mud, white chocolate mud, white chocolate and raspberry swirl, marbelled white and chocolate mud and a new experiment chocolate hokey pokey mud. Each cake was decorated in the same or similar flavoured buttercream frosting and sprinkles of the key flavour of the cake. I hope you loved your cakes and had a great birthday Bish! x