I decided to have some fun with royal icing. The roses and hearts are all royal icing, stuck on crusted buttercream. I was afraid they’d melt, but they did fine, at least for one day. I hope to try a filigree box with some 0 tips sometime…next time I’m at the baking store, I’ll pick up some tiny tips.
The school’s having a fundraiser, so of course I had to go buy a 48-count mini-cupcake pan to match all the mini-cupcake cups I’d accumulated.
This is cute, I think. (From this recipe.) I would have left the frosting off completely, ’cause it looks awesome this way…I filled it with a scrumptious whipped cream/cream cheese icing, and it would have looked great with a dollop on top! BUT I wanted to frost it with my favourite cream cheese icing, so I did. Here it is with just the filling:
And here it is decorated. I got the idea of putting a sun on it from somewhere on the wide world of internet, but I can’t find the link now. (It’s yellow-coloured white chocolate.) The white icing is supposed to be clouds…obviously I haven’t perfected clouds yet. But I still like how it turned out! It’s cute. And of course the inside is really fun to see.
I didn’t get in-progress pics for this, but it’s pretty basic — Russian tulip tips for the flowers and basket-weave for the cake. It had a delicious cream-cheese cherry filling, since I only had cherries at home. I still have some of the syrup left…hmm…
I tried two different ways of using way too much food colouring in cakes. This one is so much fun! I used the recipe from cutesweetthings, and it was SO yummy.
For a kids’ cake, I was a bit tired from all this baking, so I coloured the batter and poured it in a pan to get a marbled effect. I don’t think I took a picture of it, but it was very fun.
This cake is also called “death by food colouring,” but only on the inside.
I’ve never done a 6-layered cake before — I divided two white cake mixes into four batches using my kitchen scale. For each batch, I added extra flour, some eggs whites & oil and soda water (a variation of http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe), then split it into two bowls and coloured them. After baking all the layers, I used thick buttercream as a dam and filled them with cream cheese & whipped cream icing.
I cut around the edges of the cakes, since they weren’t flat, and weren’t tall enough to level.
Then I used a big tip to crumb-coat it. That tip saved the cake, because the layers were too crumbly and kept threatening to break off!
I put it back in the fridge after getting mad at it a few times, then when the icing cooled down, I was able to smooth it out a bit.
After that it was relatively easy! I used my Russian tulip tip for the flowers, a ziplock bag for leaves, and the normal whatsit schloopy tip for the borders.
I’ve decided I like the lines, instead of smoothing it out completely — it kind of says, “I’m not fondant, I’m buttercream!” which is nice, since I don’t really like fondant.