Monday, July 25, 2011

Playful Tigers

On Saturday, we had the opportunity to make a cake for little Sophie in San Diego.  She kept insisting that she wanted a tiger cake and when asked if it was because of Tigger in Winnie the Pooh, she gave us a blank look.  I was then pretty sure they were tigers she saw at the San Diego Zoo.

So keeping the tigers 'looking like tigers' and not like Tigger, this is the cake we came up with. Guess what was the only thing little Sophie ate off the cake? Yup, the tigers lol!

Cake was vanilla with a vanilla buttercream filling.

Friday, July 1, 2011

Flower Garden

After a long winter, we look forward to Springtime with the same yearning of a child longing to buy candy displayed in the candy store window. We put away our thick coats, bring out our spring clothes and buy a bunch of vegetable and flower shrubs to fill our pots and planters.

These cake balls were made for a spring party to celebrate the passing of winter and the beginning of color.

Saturday, June 4, 2011

Spring chicks

Cake pops have become all the craze  recently and many clients have asked for cake pops at their party rather than a traditional or sheet cake.  I have to agree that these little cake pops appeals to the masses from adults to little ones and having just one is physically impossible.  It is also such an ease during parties with kids since they are able to serve themselves by picking pops from it's display.

Having said that, I have made more cake pops in the last six months and Spring Chicks are by far the cutest pops I've ever made.  With it's little feet and feathers fluttering in green grass, it is just a joy to made these little bites. This is exactly why I LOVE my job!!

Monday, May 16, 2011

Graduation Mania

This weekend we were honored to be invited to attend the masters graduation of Ms. Hoong Yan See Tao at the University of Texas, El Paso. A cake was requested for her graduation party to serve at least 40 people and above is the cake designed for her. Having managed to extract information about the graduation colors, textbooks and desired cake flavors and filling, I created a 2 layered chocolate and vanilla cake with a raspberry filling for all 4 tiers of the cake. The edge of the cake board is also lined with cake pops in the shape of a mortar board with white tassels. Cake pops were moist chocolate cake with milk chocolate filling.

My surprise for her was the little figurine studying late nights with never enough coffee and books strewn all around the table. I though it was a perfect description of every college student's life. Below is a close-up of the sleeping figurine.

Congratulations again Ms. Hoong Yan See Tao!!! and all the best for your future pursue of a PhD.

Tuesday, March 29, 2011

Fashionista Bag

I had the most amazing opportunity to spend three days in New York City with Chef Elisa Strauss in a cake sculpting class hosted by the Institute of Culinary Education (ICE).  The class was constructed to teach students how to structure, carve and ice cakes to make them look realistic, which is one of Chef Elisa's specialties. Lots of creativity was brought on by Chef Elisa during these three days and it was so much fun!

Having spent three days learning everything from basic information to cake decorating tips, I believe it was worth every minute being there. We interacted one to one with the instructor and realized that there is more to cake decorating than just icing the cake. It's the time, love, effort and details we put into each of these custom cakes that make each one special and different.

Above was the cake I designed.  This cake was white vanilla with vanilla buttercream filling. Mark and I had the privilege of sharing this cake with some of our friends and it was heavenly!! Now I finally know what a minimum thousand dollar cake tastes like.

Check out more photos of the cake sculpting class at ICE with Chef Elisa of Confetti Cakes, NY using the link below. My cake is featured in the third photo (with three flowers on the cake board):

Link: Cake Sculpting Class at ICE with Chef Elisa Strauss