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.
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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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25th Anniversary Pink Ombre Cupcakes

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For a 25th anniversary I was asked to make 40 cupcakes that were the colours of my pink ombre rose cake. 28 of them were to be used to make the number ’25’ but in a pink ombre form (light pink to dark pink. Image is down below!)

I thought that was very clever, and I’ve never done anything like that before! Very cool.

These cupcakes were just vanilla cupcakes with vanilla buttercream frosting (spilt up into 3 bowls for the 3 different shades of pink).

Hope you guys enjoy!

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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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Mother’s Day Cakes: #1

Happy Mother’s Day everyone!!!

This was the first Mother’s Day cake I did – 4 layered vanilla and chocolate cake, with Nutella buttercream in between the layers (recipe below) and pink ombre vanilla buttercream roses on the outside.

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Nutella Buttercream Recipe

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3½ – 4 cups confectioner’s sugar, sifted
  • ½ cup Nutella
  • 1 tablespoon vanilla extract
  • 2 tablespoons half-and-half, heavy cream or whole milk

Directions:

  1. Cream together butter and shortening at the same time. Add the icing sugar one cup at a time.
  2. Add the Nutella.
  3. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape. Whip on high for another 30 seconds.
  4. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

I also made another one of these for another one of my friends, so in total I made two of the pink ombre cakes.

Tomorrow I will post my other Mother’s Day Cake I made, which is a purple and blue rose cake 🙂

Hope everyone had a lovely Mother’s Day, and talk to you soon.

Emma

Valentine’s Day Sugar Cookies

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10965131_10152685809971149_2001743127_o Valentine’s day is right around the corner, and I thought that cute decorated sugar cookies would make for a really cute gift to give to your loved one(s) (or even to yourself!).

Now I am by no means a pro at decorating sugar cookies…actually I’ve only ever done it a couple times and I was decorating them more for eating then I was for making them look nice. This was basically my first attempt at decorating sugar cookies, and it didn’t turn out to be that much of a disaster as I thought it would have!

Instead of using Wilton’s piping bags with tips, or even a plastic bag to put my icing in – I used those ketchup and mustard bottles which worked perfectly because the tip was super small so I had control over where my icing went.

If you haven’t seen my Valentine’s Day Cupcakes I made the other day then go check them out! Tomorrow I will post my Valentine’s Fleur-De-Sel Caramel Brownies, cut into heart shapes!

Sugar Cookies:

Ingredients: (yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies)

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions:

  1. In a medium bowl, stir together the flour and baking powder and set aside
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes
  3. Add the egg and vanilla
  4. Add the flour mixture slowly
  5. Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl
  6. Take the dough out of the bowl and place it on a piece of parchment paper.
  7. Using your hands, knead the dough a few times
  8. Place the dough in a large ziplock bag and refrigerate for about 2 hours. (You can also place it in the freezer for 20-30 to speed up the chilling process, just don’t forget it in there!)
  9. When it’s time to remove the dough from the freezer, preheat oven to 350 degrees (F)
  10. When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it)
  11. Roll out the dough to about 1/3 of an inch thick
  12. Use your favourite cookie cutter, and cut away!
  13. Place cookie shapes on a prepared baking sheet
  14. Place entire baking sheet in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way will help ensure they keep their shape while baking
  15. Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone

Royal Icing Recipe

Ingredients:

  • 1 box confectioners’ sugar (1 pound)
  • 5 tablespoons meringue powder or 2 large egg whites

Directions:

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water.

  2. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.

  3. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

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Adapted from Glorious Treats and Martha Stewart 

50th Birthday Fondant Cake

This is such an old cake I did, and I never posted it for some reason – so here it is now!

An old friend of mine wanted me to make her mom a cake for her 50th birthday, and she told me all she wanted was the Labatt’s 50 Ale incorporated on it! So I added the logo on top and then I did my own thing around the bottom. The argyle print around the bottom half of the cake is to represent her love for golfing.

She’s also a teacher, so I created a little lady at the top reading a book!

Hope you guys enjoy!

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Betty Boop Fondant Cake!

My friend Emma wanted me to make her Grandma a cake… Betty Boop themed! I thought that was hilarious because how awesome is that. So obviously I said YES!

This cake is sort of resembling a present (with the bow and the gift tag) and I just stuck Betty right on the front! I kept it all black, red and white themed minus her yellow jewellery. And of course I had to add the hearts – a classic Betty Boop symbol.

Hope you guys enjoy this!

Take care!

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Lottery Ticket Birthday Cake!

Hey guys!

Sorry it’s been like 78 years since I uploaded anything on this blog. I’ve been quite busy with school, work and I got my wisdom teeth out a few days ago (which has been so fun: liquid diet……. *sarcasm*), so I apologize for being absent for a bit.

However, I made another fondant cake today! I made it for my friend’s boyfriend, who turned 18 today. Since you can buy lottery cards, etc. when you’re 18, I made him a cake that resembles one of those bingo cards!Image

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Let me know what you guys think of this one.

Have a good weekend!