Sky Rose Cake

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This weekend I had a cake order for a couple who were both turning 45. The wife thought it was a good idea to put 90 on the cake, for the combination of both ages. I loved it!

This is a 2-tiered lemon cake (8″ on the bottom, 6″ on the top) with raspberry filling and vanilla buttercream. I decorated it in ombre roses. It’s a very simple technique and quite easy to do. You need to make about 2 big batches of buttercream, and split them up into however many bowls of different colours you want. For this cake I split it up into five bowls. I started with dying the darkest colour first, and so on and so forth.

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LEMON CAKE

Ingredients:

  • 1 cup (250 mL) unsalted butter, softened
  • 2 cups (500 mL) granulated sugar
  • 4 eggs
  • 1 tbsp (15 mL) grated lemon zest
  • 2 tsp (10 mL) vanilla
  • 3 cups (750 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1-2/3 cups (400 mL) milk
  • 2 tbsp (30 mL) lemon juice

Directions:

  1. In a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon zest and vanilla.
  2. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  3. Gently fold in lemon juice to make curdled-looking batter.
  4. Divide between 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans.
  5. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
  6. Let cool in pans on rack for 10 minutes; transfer to rack and let cool completely.

RASPBERRY FILLING

Ingredients:

  • 1 package (16oz) of frozen raspberries
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Directions:

  1. Drain raspberries, reserving liquid.
  2. Add enough water to liquid to equal 1 1/4 cups.
  3. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
  4. Heat and stir until mixture boils and thickens. Cool completely.
  5. Stir thawed raspberries into cooled mixture.

VANILLA BUTTERCREAM

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

If you want to follow exactly the way I made this cake, here are the steps listed below:

  1. I sliced my two cakes in half, leaving me with 4 layers.
  2. I placed my first cake layer on the cake board, and added a layer of my vanilla buttercream, followed with a thin layer of the raspberry filling (you don’t want to add a thick layer of the raspberry filling, because remember by the end you will have 3 layers of the raspberry filling, so you don’t want it to be over-powering because it is quite sweet tasting).
  3. Next, I added another cake layer and repeated the same steps, until I used up all my cake layers.
  4. Once all my cake layers were stacked, with the two fillings in-between, I added a crumb coat** of buttercream around the outside.
  5. I placed it in the freezer for 20 minutes to allow it to harden really well. Typically, I will set it in the freezer for 10 minutes (doesn’t need to be too long) but because there was raspberry filling coming out the sides when I did the crumb coat, I wanted to make sure the raspberry filling was locked in tight. You want to avoid any raspberry poking through your final layer of buttercream)

** A crumb coat is a thin layer of buttercream around the outside of the cake, to lock in any crumbs so they don’t get into your final layer of buttercream.

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SLC First Year Anniversary

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I am super excited and honoured to be asked by my University to provide them with tasty treats for the SLC’s first year anniversary party (and for all you school friends, it’s today from 1pm-5pm!)

I made two large 12″ four layered chocolate and vanilla cakes. One was covered in vanilla white fondant, decorated with the SLC logo on top, along with the text “SLC First Year Anniversary” and “#RSLC”. Around the outside of the cake, I included the SLC frit pattern to resemble the actual building on campus. More pictures are down below! 😀

On the second cake, I decorated it with roses in the University colours. Alongside the two cakes, I baked 84 red velvet cupcakes with cream cheese frosting (in the colours of the University, to match the rose cake). Five of those cupcakes are decorated with the SLC’s stakeholders logos: SLC, RULA, Launch Zone, DME and Student Learning Support.

I had a long day of baking yesterday to prepare for today’s event, but I had a very fun time doing this. I am honoured to be apart of this event, and super excited they were willing to support my business. Thank you SLC! Enjoy your party!

If you would like to see all the recipes I used for my cakes, cupcakes and buttercreams – they are all listed down below.

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Chocolate Cake

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Vanilla Cake

Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup canola oil
  • 1 1/4 cup milk

Directions:

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

Red Velvet Cupcakes

(makes about 28 cupcakes)

Ingredients:

  • 2 and 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 8 teaspoons natural unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs, room temperature and separated
  • 4 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food colouring
  • 1 cup (120ml) buttermilk, room temperature

Directions:

  1. Preheat oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners.
  2. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  4. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food colouring– until you reach your desired colour. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Buttercream

Ingredients:

  • 2 packages of cream cheese, softened (8oz each)
  • 1 cup butter, softened
  • cups icing sugar
  • 1 tablespoon milk (if desired)

Directions:

  1. In bowl, beat cream cheese with butter. Beat in sugar in 2 additions until smooth. Add milk if icing is too thick.

Red and Black Rose Cake

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One of my classmates asked me to provide a cake for his party – and he requested it to be very dramatic! He wanted a two-tiered red and black rose cake. I’ve never created black roses before, so this was something I was excited about.

For the flavour, he wanted it to be gluten free (and peanut free!) red velvet, which I’ve also never done before. I’ve made vanilla and chocolate gluten free cakes/cupcakes, but never red velvet. This was a challenge, but I was really excited to be doing it!

Creating red buttercream is always a difficult process. Since you are starting with white buttercream, adding red food colouring will just make it pink. The more you add, the more pink it gets. I’ve come to the realization that you need to let the buttercream sit, because overtime it will darken. Normally, I just use Wilton’s Red Food Colouring, but this time I used that in combination with Loretta Red Food Colouring. Yesterday, I made the red buttercream a couple hours in advance and it darkened up to a nice dark red.

The best way to achieve black buttercream is to make chocolate buttercream (with cocoa powder) and then add black food colouring.

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Red Velvet Cake

Ingredients:

  • 3 tablespoons of cocoa powder
  • 1¼ cup granulated sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • 1½ cups gluten free rice flour
  • ½ cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp vinegar
  • 1 tablespoon of red food colouring

Directions:

  1. Preheat oven to 350F. Lightly grease an 8″ round cake pan with non-stick cooking spray
  2. Mix together all the dry ingredients in a mixing bowl.
  3. In a stand mixer fitted with a paddle attachment, mix together milk, vegetable oil and eggs. Add vanilla, vinegar and red food colouring.
  4. Slowly add the dry ingredients into the wet ingredients. Mix until combined.
  5. Pour cake batter into the cake pan and bake for 40-44 minutes, or until toothpick comes out clean.

*I baked two 8″ cakes, so I had two thick layers of cake, for the bottom tier.
*I used this exact recipe to make my second tier by filling two 6″ cake pans.

Red Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • Red food colouring

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Add cocoa powder. Scrape sides and bottom of bowl often. Add the desired amount of red food colouring to your icing until you reach the colour you like.

Black Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 2 cups sifted icing sugar
  • 1/4 cup cocoa powder
  • Wilton’s black food colouring

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Add cocoa powder. Scrape sides and bottom of bowl often. Add the desired amount of black food colouring until you reach the colour you like.

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70th Birthday Cake

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My uncle John celebrated his 70th birthday this past week, meaning I was in charge of making him is favourite kind of cake: lemon.

Now I don’t know about most people, but typically vanilla or chocolate is the go-to cake flavour, and not so much lemon. My family doesn’t typically enjoy the taste of lemon cake – I mean they’ll eat it because its cake (hehe), especially when its covered in buttercream to help cancel out that lemon taste in your mouth, but it’s definitely not their favourite.

But it doesn’t matter what the majority of people like in my family, it was John’s birthday and he wanted lemon! So there!

I knew I wanted to spice it up (not actually add spice… because ew) but I wanted to add a little extra flavour in the cake to make it more delicious. I decided to make a raspberry filling, that I would layer in-between the layers along with my vanilla buttercream.

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Lemon Cake

Ingredients:

  • 1 cup (250 mL) unsalted butter, softened
  • 2 cups (500 mL) granulated sugar
  • 4 eggs
  • 1 tbsp (15 mL) grated lemon zest
  • 2 tsp (10 mL) vanilla
  • 3 cups (750 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1-2/3 cups (400 mL) milk
  • 2 tbsp (30 mL) lemon juice

Directions:

  1. In a large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemon zest and vanilla.
  2. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  3. Gently fold in lemon juice to make curdled-looking batter.
  4. Divide between 2 greased and parchment paper–lined 9-inch (1.5 L) round cake pans.
  5. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes.
  6. Let cool in pans on rack for 10 minutes; transfer to rack and let cool completely.

Raspberry Filling

Ingredients:

  • 1 package (16oz) of frozen raspberries
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

Directions:

  1. Drain raspberries, reserving liquid.
  2. Add enough water to liquid to equal 1 1/4 cups.
  3. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well.
  4. Heat and stir until mixture boils and thickens. Cool completely.
  5. Stir thawed raspberries into cooled mixture.

Vanilla Buttercream

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.

If you want to follow exactly the way I made this cake, here are the steps listed below:

  1. I sliced my two cakes in half, leaving me with 4 layers.
  2. I placed my first cake layer on the cake board, and added a layer of my vanilla buttercream, followed with a thin layer of the raspberry filling (you don’t want to add a thick layer of the raspberry filling, because remember by the end you will have 3 layers of the raspberry filling, so you don’t want it to be over-powering because it is quite sweet tasting).
  3. Next, I added another cake layer and repeated the same steps, until I used up all my cake layers.
  4. Once all my cake layers were stacked, with the two fillings in-between, I added a crumb coat** of buttercream around the outside.
  5. I placed it in the freezer for 20 minutes to allow it to harden really well. Typically, I will set it in the freezer for 10 minutes (doesn’t need to be too long) but because there was raspberry filling coming out the sides when I did the crumb coat, I wanted to make sure the raspberry filling was locked in tight. You want to avoid any raspberry poking through your final layer of buttercream (unless you want to achieve that look! It would be very pretty, but considering this cake was for a man… I decided pink was not his colour, hehe).

** A crumb coat is a thin layer of buttercream around the outside of the cake, to lock in any crumbs so they don’t get into your final layer of buttercream.

Lastly, I cut out a 7 and a 0 and placed them on top of the cake, to allow me to sprinkle around the numbers leaving the numbers clean and white when I removed the stencil. Buttercream can start to stiff up relatively quickly, so you want to move fast after you buttercream the top of the cake.

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Minion Cake

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I. love. Minions.

LOVE THEM.

I could spend this whole blog post ranting on about how much I love Minions but to save you the boredom/the horror (because I know some people don’t like them… God know’s why…) I will just jump right into my cake.

I made this cake for an adorable little girl’s 7th birthday. She wanted a full on Minion (and some little Minions around it). I was so excited to do this, because even though I’ve made a little Minion rose cake in the past, I was very excited to make an actual Minion cake that was in the shape of an actual Minion!

I made two 8″ pans (one chocolate and one vanilla) and sliced them both in half so there were 4 layers. I buttercreamed in between each layer and stacked them on top of each other.

I crumb coated the outside, and placed that in the freezer while I made the yellow buttercream. Once I let it sit in the freezer for 15 minutes or so, I then coated the entire outside with yellow buttercream.

Working relatively quickly (so the buttercream doesn’t harden) I made all his little details (ex. the overalls, the legs, arms, etc).

I wrote “H” on the Minions front pockets (for the first initial of the birthday girl) as well as wrote a “7” on the big Minion’s front pocket (because that was how old she turned).

This cake was extremely fun to do, and I’d love to do it again sometime!

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Rust/Teal/Grey Rose Cake

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To match the 40 fox cupcakes I made for a baby shower, I created this rose cake with the colours rust (or copper orange), teal and grey. I love the colour combination in this cake. I’ve never used any of these colours (especially not the rust and grey) and I most certainly have never used such distinct and random colours all together on a cake before. Usually I’ll stick with one colour, or I’ll do an ombre cake – never a random coloured cake like this before!

The colours on this cake remind me a lot of fall, which I LOVE and am SO excited for. Best season EVER. Hehe.

So this cake is 4 layers of chocolate cake, with vanilla buttercream in-between each layer. I then made 3 batches of buttercream for the roses, and split them up into 3 different bowls for the 3 different colours.

Hope you enjoy!

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90th Birthday Flower Cake!

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One of my best friend’s Grandma’s just turned 90, and for her celebration they wanted me to make a cake that would involve flowers! So this is what I came up with.

This cake is very simple, just a 2 layer vanilla (gluten free!) cake with vanilla buttercream, garnished with buttercream flowers and leaves.

This weekend I have a baby shower order to complete (40 cupcakes + a cake) which I am SUPER excited about! And I also have a 50th anniversary cake I have to do for Friday. So stay tuned! xx

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Strawberries and Cream Cake

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My friend at work requested this strawberries and cream cake for his mom, which I was super excited to do because I love making cakes with strawberries on top. I think it’s the most beautiful little touch (especially when you cover them in chocolate!) But for this cake, no chocolate was involved.

I made four layers of vanilla cake, and in between each layer is a layer of strawberry jam, a layer of sliced strawberries and a layer of whipped cream filling.

So I placed one layer of vanilla cake on the bottom, a layer of strawberry jam (I used Smuckers!), a layer of thinly sliced strawberries (1/4 inch or so) and then a layer of whipped cream filling (recipe down below). Then I placed the second layer of cake on top, and repeated the layers until all four layers of cake were stacked.

For decoration, I just made vanilla buttercream and dyed it pink. I piped dollops on top and placed strawberries on each dollop. I then trimmed the top and the bottom with little dots of buttercream.

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Whipped Cream Filling

Ingredients:

  1. 1/4 cup granulated sugar
  2. 1 tablespoon cornstarch
  3. 2 cups heavy cream, divided
  4. 1/2 teaspoon vanilla extract

Directions:

  1. Whisk the sugar and cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat for 2 to 3 minutes, whisking constantly, until the mixture thickens.
  2. Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes.
  3. In a large bowl, whip the remaining 1 1/2 cups cream and the vanilla extract together with an electric mixer on low speed until frothy, about 30 seconds. Increase the speed to medium and continue to whip the cream until it looks thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the cream forms soft peaks, about 2-3 minutes.
  4. Cakes filled with this cream must be refrigerated.

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Wedding Cake/Cupcakes

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AHHH THIS IS SO EXCITING! I completed my first wedding cake order yesterday, and I had the best time!

I made 70 chocolate cupcakes with mint green buttercream, topped with white edible pearls and white chocolate infinity symbol. The groom wanted the cupcakes/cake to have these adorable white infinity symbols, which I absolutely loved.

For the cake I made one giant cupcake cake (chocolate flavoured of course) with mint green buttercream for the “icing” and white buttercream for the “cupcake liner”. I decorated it some more with the white edible pearls and white infinity symbols.

A big congratulations to the happy couple, and I’m so happy that they allowed me to be apart of their big day. I will forever remember this moment! Thank you, thank you, thank  you!!

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White Infinity Symbols
Ingredients:

  1. White Bakers Chocolate

Directions:

  1. Melt your chocolate in a microwave at 50% power, 30 second intervals.
  2. Prepare your baking sheet with a sheet of wax paper.
  3. Fill a piping bag with your chocolate and pipe your designs onto the sheet. (For mine, I printed out 24 infinity symbols onto a piece of paper and placed it under the wax paper to allow for easy tracing.)
  4. Place in refrigerator for 2-3 hours to allow them to harden up.
  5. When handling them afterwards, be very careful as they are very delicate.
  6. ** TIP: make a couple extra (at least 20) just so you have extra if you accidentally break any when handling them.

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(^^^ that photo was taken at the wedding!!!)

Death by Chocolate Cake

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One of my friends requested a cake for himself, just because LOL. And I know he loves chocolate, oreos and pretty much anything except Ketchup chips so I decided to make this cake. It’s four layers of chocolate cake, filled with chocolate buttercream, covered in cookies and cream buttercream, chocolate ganache, Oreos, caramel popcorn, Hershey’s chocolates, chocolate covered pretzels and Snickers.

This cake was so fun to make because first of all, that Oreo buttercream (recipe down below) is literally heaven on earth. It was SO delicious, it tasted just like the icing in the Oreo cookies with a hint of chocolate. On top of the cake is just a pile of delicious-ness so that was really fun to make as well.

I think I’d like to make this kind of cake again but instead of using all the chocolate, I’d add fruit. Maybe do a strawberry buttercream and then pile strawberries (chocolate covered ones too), raspberries, blackberries, etc. on top.

Hope you enjoy!!! 😀

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Oreo Buttercream Recipe

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted icing sugar
  • 2 tablespoons of milk*
  • 1/2 cup of Oreo crumbs

Directions:

  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla and Oreo crumbs.
  2. Gradually add icing sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

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