Monday, August 16, 2010

Two Birthday Cakes

Yay for cake! After completely disappearing off the face of the (blogging) world for the past month and a half, I'm finally back! I'm extremely sorry for the long absence. If anyone is to blame for my absence, it's certainly not me. I blame summer vacation combined with MCAT prep. I'm also extremely sorry to say that these are my last two cakes before I take the MCAT in March. I will probably blog about a few cupcakes and cookies here and there, but nothing big and fancy like the two babies I made this weekend.

Now... on to the baby photos! ;)

The first cake I made was of a very rare coin handmade out of gold during the era of 13 colonies. There are only a few in the world, each worth millions of dollars... says my brother. If you want to know more about it, you can easily do an internet search for the Brasher Doubloon.

Here is what a real one looks like...

And here is what the cake one looks like...
Made for my brother's co-worker David, who is a coin collector.

The next cake was for another of my brother's co-workers. Her name is Helen and she likes Louis Vuitton purses very much. 

The front

The side

The back

The side tag, inscribed with the words 
"Louis Vuitton

The zipper

And the thing you close the zipper with

Happy Birthday Helen and David! 
I hope you enjoyed your cakes :)

**Edit!** For those of you who were wondering, the purse cake was a white almond sour cream cake with cream cheese buttercream filling, and the coin cake was a devil's food cake with chocolate buttercream filling, covered with chocolate ganache. Both cakes were covered and decorated with homemade fondant.

Friday, July 2, 2010

Anatomy Cake

Today was the talent show for the Pre-Med program that I'm in, and I decided to make an anatomy cake for everyone.

Here it is before surgery...

And after...

Oh, wow, I guess the "surgeons" just couldn't stop themselves.
Look at all their fancy operating tools! ;)

And now, a special treat for you- a video that my older brother put together! The video condenses two days of work into 2 minutes, and in my humble opinion, it is very fun to watch.  So please, enjoy! :-D

Saturday, June 26, 2010

Wedding Dress Cake

I made this cake for my mom's co-worker Michelle.  Everyone at my mom's work had a bridal shower luncheon for Michelle, and my mom was responsible for bringing the cake. So what does she do? She asks me to make one, and honestly, it was a lot of fun :)

Everything is edible, even the dress, which is made of cake and fondant. The roses and rose petals are made of fondant as well and brushed with luster dust (edible glitter).

I think my favorite part was the bouquet of roses because of how hard it was to make it. It's no more than 1 inch in diameter with about 16 tiny roses.

Oh, and putting the sugar pearls on was pretty meticulous as well.

Actually, my most favorite part was coming back from class and seeing this...
I'm glad it tasted as good as it looked :)

Congratulations, Michelle! 
I hope you and Tim have a blessed marriage!

Friday, June 18, 2010

Teddiursa Graduation Cake

My cousin graduated from high school last week, and for his graduation party, I made him a cake of the Pokemon Teddiursa, who is one of his favorites. The open book says "Congrats JV! Class of 2010."  Teddiursa's head, ears, arms, feet, and tail are made of Rice Krispies treats, and everything else is cake. I think my cousin really liked his cake because after decapitating Teddiursa and eating the ears, my cousin carried the head around all night.

He took lots of pictures with it...

Proposed with it...

Played hot potato with it...

And he even got everyone to dance with it! 

I understand this sounds a little weird, but honestly, it was the most fun I ever had playing with cake. You should try it sometime ;)

Congrats, Cousin, and good luck in college!
Love you!

Tuesday, June 8, 2010

Pink Birthday Cake

It feels good to be back :) I've been so busy this past month that I've barely had time to even breathe!  Well, maybe not that busy, but you understand what I mean.  I recently started my MCAT classes and things have been tough, so blog posts between now until I take the MCAT (probably March 2011) will be sporadic, and sometimes rare.  Yes, I understand that's probably not the best way to keep your interest in my blog, but "Professional Cake Decorator" comes second on my to-do list.  First things first!

I made this cake for Deborah's 20th birthday. She's a wonderful person and an amazing friend, so this is my way of saying "Hey, I think you're awesome."  The cake is Funfetti with strawberry jam filling and cream cheese icing.

And finally, the obligatory "cutting the cake" picture:

Fondant tends to darken over time, hence the darker pink color. 
Just a little FYI, in case you freaked out about the color change :)

Happy Birthday, Deborah!

Wednesday, May 5, 2010

Yoshi's Graduation

I can't wait until Friday to post because...

1. I will be extremely busy Friday.
2. I'm way too excited about this to wait.

This post is for an amazing person- Tiffany.  She's smart, funny, nice, and she's graduating from college and going to medical school.  So here is the cake I made for her to celebrate her accomplishments. Congratulations again, Tiffany and good luck in the coming years!

Friday, April 30, 2010

Curiosity Mixed with Fruit Puree

I have one more week of school! My finals are next week and then afterward, I can enter baking mode like crazy! I'm so excited.  Sorry I couldn't post last week; I had an Organic Chemistry exam on Friday then a Histology practical on Monday. It was a terrible week for me.

This week, however, I found some time to bake.  We had a ton of fruit so I threw some strawberries and blackberries into the blender along with a cup of sugar. I liquefied the fruit and strained out the seeds, leaving me with about 2 1/2 cups of smooth and delicious fruit puree.

I actually had no idea what to do with it.  All I knew was I wanted to eat some. So I did. It all started with.. What if I did this? then.. Hmmm, how about this? and the next thing I knew, I had eaten this fruit puree in four different ways.

Fruit Puree Dessert #1: Throw it on Ice Cream
Sorry, no picture here. I was so excited to eat it that I forgot to take a picture!

Fruit Puree Dessert #2: Sugar Cookies with Jelly Centers
This is actually very simple.  First I thickened about 1 cup of fruit puree with 1 Tablespoon of cornstarch.  Then I cut out two cookies with the same cutter, cutting out the center of one of those cookies with a smaller cookie cutter. Baked them and ta-da! cute cookies!

This cookie was baked with a special someone in mind :)

Then I "glued" the cookies together with a bit of royal icing and decorated.

Last, I filled the centers with the cooled fruit.

I love that you can make all kinds of shapes.

Fruit Puree Dessert #3: Mini Pies
I had some leftover cookie dough so I lined a mini-cupcake pan with dough and poured a little bit of fruit in the center.  After they were done baking, I had mini-pies no larger than a strawberry.

The inside

It was really really good.

Fruit Puree Dessert #4:  Mini-Popsicles
After indulging in more calories than I needed, I figured I should freeze the rest of the fruit to keep it fresh. Then I remembered how much I loved to make my own popsicles when I was younger.

I found these tiny cups lying around the house.  
Since they were small enough, I used toothpicks for the popsicle stick.

I used a piece of aluminum foil to hold the stick in place while it was freezing overnight.

The next day, I ran the outside of the cup under cold water for a few seconds. It easily slid out in one perfect popsicle piece.

Even my little brother thought they were delicious.

And I hope you do too!

Saturday, April 17, 2010

Brownie-Bottom Cheesecake

Last week was Michael's Customer Appreciation week so I took advantage of their wonderful 50% off any item deal and went back every single day. I even brought my mother and brother along to pay for my items since the policy was "One coupon per customer per day."

One of the items I bought was a mini-springform pan, also known as a cheesecake pan. It's a pan with a latch, allowing you to remove the rim. 

I thought my mini-pan was adorable.

Until it broke.

So I went back to Michael's and replaced it with a different product.  Instead of making one regular cheesecake and one small one, I made one regular and three mini's.

The recipe for this cheesecake is perfect, especially for you brownie lovers. Of the 20+ people that tried it, only one objected. It's great for parties or, if nothing else, just pure indulgence.

Brownie-Bottom Cheesecake

2 oz. bittersweet chocolate
1/4 cup butter (1/2 stick)
1 and 1/2 cup sugar, divided
4 eggs, divided
1/4 cup milk
3/4 Tablespoon vanilla extract, divided
1/4 teaspoon almond extract (optional)
1/2 cup flour
1/4 teaspoon salt
3 packages (8 oz) cream cheese (room temperature)
1/2 cup (4 oz) sour cream

Instructions: Making the crust
Preheat the oven to 325 degrees F. Grease a springform pan with pure vegetable shortening and sprinkle with flour. Turn over and tap to remove excess flour.

Cut the chocolate squares in half and combine in a large microwaveable bowl with the butter. Microwave on high for 1 minute. Remove from the microwave and stir until the chocolate is melted and fully combined with the butter. You should have a smooth mixture.

Add 1/2 cup sugar. Mix well.  With a mixer on low speed, add in 1 egg. Add milk and 1/4 Tablespoon (same as 1 and 1/2 teaspoons) vanilla extract. Combine the flour and salt and slowly add into chocolate mixture.

Spread evenly into prepared springform pan. Bake for 15-20 minutes.

Making the cheesecake
Bring a large pot of water to a boil.  Bring all ingredients down to room temperature.

In a large bowl, beat the cream cheese until smooth and lump free. (Make sure you're using the blocks of cream cheese and not the kind in the tub!)  Add the remaining  3/4 cup sugar, 1/2 Tablespoon of vanilla extract, and 1/4 teaspoon almond extract. Add sour cream and mix well. Add remaining 3 eggs, one at a time, incorporating each egg at low speed.

Triple wrap the bottom and sides of the cheesecake pan with aluminum foil to waterproof it. Pour the cheesecake mixture into the pan.  Place the cheesecake into a large roasting pan and pour the boiling water into the roasting pan until it reaches about halfway up the pan.

Place in the oven and bake at 325 degrees F for 55 minutes to 1 hour, until the center is almost set. Turn off the heat and allow the cheesecake to sit in the oven, with the door closed, for another hour. 

Now, if you're wondering, why can't I set it directly on the oven rack to bake? Well, because cheesecake is more delicate than a regular cake or pie. Baking in a water bath prevents the sides of the cheesecake from baking faster than the center.  Allowing the cheesecake to sit in the oven with the heat off prevents browning and overbaking.

You want a cheesecake like this (my second attempt)...

And NOT like this...

(my first attempt, baked directly on oven rack
with water bath on bottom rack)
See the difference?

After one hour of sitting in the oven, remove and cool completely on a wire rack. Afterward, chill for at least 4 hours or overnight. Before removing the rim, remember to run a thin knife between the edge of the cheesecake and the pan.  When ready to serve, allow to stand at room temperature for 30 minutes.

The original recipe can be found here. I just used a different type of chocolate in my recipe and cut the amount of crust in half. Either way you choose, it still turns out delicious!

Even Pac-Man thinks so ;-)

Open up WIDE and...



Related Posts Plugin for WordPress, Blogger...