Chocolate Bouquet

This cake is for chocolate lovers. It was my third epic cake in two weeks, and I don’t think I will ever get myself into that situation again unless I am a full-time baker. Jenna requested a chocolate cake, and I had to top the one I made for her last year, which was modeled to look like a box of chocolates (tutorial by Gina on deviantART).

After a Google search, I came across this image, and thought it good inspiration for my own cake. Unfortunately, my cake pan was wider than this, and I couldn’t find chocolate fingers to make the “basket” so I simply used chocolate fondant.

First, I looked up how to make chocolate roses. I made three batches of chocolate “plastic” (I don’t like that term), one in white, milk, and dark. This recipe was easy to follow and worked very well, but make sure you use cooking chocolate, not eating chocolate. I couldn’t find cooking chocolate for the milk and used Cote D’Or, which ended up crumbling easily when I made the roses. Then, I followed this step by step tutorial on how to form the roses.

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It was very similar to forming fondant roses, but the chocolate hardens with exposure to the air, rather than softens after more manipulation, the way fondant does. It was easier to form the waves in the petals and curl them back because they were simultaneously hardening. With fondant, I find it is hard to get the thinness needed because it tears, and just falls off.

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I made three different size roses, and started placing them on the chocolate buttercream covered cake. It was a mostly random arrangement, with a lot of tiny roses to intersperse the larger ones.

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As I got closer to the edge, I realized I needed to place something to help tie the bouquet together. So I rolled out a long snake of dark and white chocolate plastic and twisted them together to make a border. Then I continued filling in the space as much as possible.

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Jenna was super pleased with the cake, and I’m quite happy with how it turned out. In the future though, I know I need to prep A LOT more tiny roses than I did initially. Covering an 8″ cake takes a lot of roses and a lot of patience.

Thanks for reading ^_^

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Summer & Winter Sports

Hello everyone!

This cake was a very very fun challenge! Months ago, I agreed to bake a cake for a colleague’s 50th birthday. It finally rolled around, and I coordinated with his wife as to flavour and decoration. Chocolate was the obvious choice, and two of his passions are cycling and skiing, so we came up with the idea of a mountain or hill cake, split on one side with a snowscape and a summer scene on the other.

I actually really planned out this cake:

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The chocolate cake I used was a chocolate mudcake recipe from a new book I got, Planet Cakes. I’ve heard of mudcakes being used before as good carving cakes, and since I’ve had so much trouble with my Devil’s food cake, I thought I’d try this one out. It was fairly easy to make. I made a double batch, and baked it in three different tins: one wide and shallow (about 10″ I think), two in my regular 8″ tins, and one in half of my Sports Ball cake pan (for the top of the mountain).

My tree idea completely failed and I had to replace them with others (more on that later).

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I also made a dark chocolate ganache to help keep the whole cake together. Chopping it was a challenge; luckily, Cooking Hints from Chris helped me out!

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The first time I made ganache in the summer, it didn’t set properly. This one did so I was super excited!

Then I started putting the cake together. Mudcake is DEFINITELY easier to carve and stick together using ganache. Ganache solidifies quickly as well, which was great.

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I made a winding path going around the hill. Then came the fun part: Making lots of vanilla buttercream icing and tinting it different colours for the real decorating to begin! I started with the summer side of the hill, and put in the dirt path. Piping the grass was strangely relaxing.

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View of the cake half-way covered:

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Then I made a second batch of vanilla buttercream but made it with 4/5ths vegetable shortening and 1/5th butter. This is because I wanted the snow side to be really white, and not have the yellow tinge that traditional buttercream tends to have.

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I crumb-coated the entire snow side first, and added extra white on the path. I wasn’t sure what I would use to make the snow texture different from the path, and thought about using sugar, white sugar sprinkles, and (what would have been ideal) desiccated coconut. But I didn’t have the last one, so I googled some images, and decided that a small star opening on my piping bag would do just fine.

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Piping those stars drove me crazy and my hand started hurting. But the effect was looking really cool, so I persevered 🙂

And quite suddenly, I was finished! The pine trees are made of fondant in a soft cone shape, and covered with dark green icing piped with my grass tip. This website helped give me a clue on how to do that.

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The next day, when I brought the cake in, my colleague finalized the figurines, which were of a skiier and cyclist, with her husband’s face superimposed.

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Overall, I am extremely pleased with how this cake turned out. It was really tough to plan and put together, and my respect for professional cake makes has increased a bit more. I spent six hours putting together this cake, but it was worth every moment.

Until the next time… -Jo

Fruity Muffins

I’ve surprised myself a bit with this post, although it is late already, and I’m not sure how much it’s worth. I’ve been sick the last few days, so my motivation to bake (or do anything for that matter) has been pretty low. But I had these kaki/persimmon fruit in my fruit bowl and they were looking pretty ripe, so I pulled out my Cupcake recipe book and had a look at what Gail Wagman had to offer.

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While her recipe originally includes nuts, I omitted these because 1) I’m not a fan of nuts in cakes, and 2) I had no nuts in the apartment.

The cupcakes turned out quite good, moist and mostly tasting of the cinnamon and ginger spices that went into the mix, rather than the kaki fruit. My hunch is that the fruit was actually too ripe to do anything with, but I thought I’d give it a try before putting it all in the bin. So the cupcakes are yummy, and I mixed up the frosting to go with it: orange cream cheese.

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It looked fine, and I chilled it for the required 1 hour, but everything went downhill after that. As I scooped it into my piping bag (I thought I’d make some pretty swirls, as I’ve got a swirly cake planned for later next week), it started dripping out the bottom. Clearly, the icing was the wrong consistency. I tried to swirl it on to some of the cupcakes anyways, but it just dissolved into a generic blob.

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So I shall keep my cupcakes nude, and therefore rename them muffins. I don’t doubt they’ll disappear quickly, as they’re good enough to eat for breakfast!

I will be back on form with a proper cake next weekend, as it’s my birthday on Thursday, and I’ve been dying to bake a red velvet cake (for any occasion). So there, you have a sneak idea of what’s coming next!

Thanks for stopping by, and see you next week for a more exciting cake!

Happy Halloween!

Okay, okay… so Halloween was three days ago. Problem is, I like my scheduled Sunday updates, and I guess that means that if there’s a holiday involved, its related post is going to get delayed by a few days.

Besides, the only really exciting thing here is that I baked super cute Halloween cookies for our Halloween party.

We had some guests over for the week of the holidays, so baking these cookies took about three times the time it should have. My friend Jenna had given me a neat cookie making and decorating book for my birthday last year, with lots of recipes and techniques for using royal icing (of normal consistency and liquid consistency). My brother Keenan also sent me a link a few weeks ago to SugarBelle‘s website, which has a bunch of easy-to-follow cookie decorating tips.

So I was all set.

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I used my brand-new Halloween cookie cutters that I got from The Craft Company, and got lots of cookies out of the recipe. I just made a basic vanilla cookie, as that would suit everyone’s tastes.

After the cookies cooled, I mixed up the royal icing.

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I had A LOT which was good, because I was going to need several colors. That being said, I still have some plain white left over, even after making a second batch of cookies and decorating those. I read the instructions about royal icing both on SugarBelle’s website (Outlining and Filling Cookies) and in the recipe book, and starting icing the outlines. I started with the ghosts, because there was no color to add to the icing, so I figured they were the easiest to start with.

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They were quite easy and I was really pleased with myself.

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I also made bats and cats – although getting the black really black for the cat was tough, and I actually ran out, so some of my cats just had outlines. My bats looked pretty cool with outlines and accents too.

I was most pleased with how the pumpkins turned out though.

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Using royal icing was both tricky and simple. Simple, because there was no fancy opening or tip in the piping bag; I just sniped a tiny piece off at the end, and that was all I needed. The tricky part was diluting the icing to flooding consistency. Beginner’s luck allowed me to get the ghosts’ just right, but I added too much water to the black and purple, which meant they took much longer to dry. As it was, they were taking several hours.

I was pleasantly surprised that, despite the cookies laying out for the icing to dry for hours on end, they didn’t actually go stale at all. Some of these cookies are nearly a week old now, and still taste just as fresh.

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I found that decorating these cookies gave me a similar sense of satisfaction as decorating a cake. Of course, a cake is a one-off piece, with lots of smaller decorations coming together, whereas these cookies were four designs repeated many times over.

I had lots of fun, and I look forward to using different cookie recipes, and using my next set of holiday cookie cutters… Christmas is just around the corner!

Thanks for reading!

A Final Taste of Summer

Greetings all!

We had a double birthday celebration this week, which was also the final week of school before the holiday. Since we are all responsible adults and we don’t eat TOO much cake 😉 I made a single tier mango cake. If you recall, I had made a mango cake a couple months ago, when I made the Yellow Car Cake, and it was very successful, so I thought I would make it again (and actually get to eat some this time!)

I have also been dying to use my Calla lily former set, that I bought months and months ago, so I though they would make the perfect toppers for this cake. So three days before the cake was due for, I sat and made several Calla lilies.

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They were quite tricky actually, because the fondant liked to tear, instead of sitting and sticking to itself nicely. I ended up having to make double the number of lilies after 2/3 of the ones in my first batch ended up cracked when I took them off the formers.

I tinged the vanilla cream cheese/buttercream icing yellow, for the colors to match better. Plus, we were all a bit feeling tired from the long two months of school, autumnal weather that was starting up (read: rain and chilly temperatures), so a bright cake was just the thing to cheer us up.

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I had some leftover green icing from the soccer cake, so I used that for the edging along the bottom. My ‘swirls’ are getting better, but I do still need some practice!

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I colored some more fondant green, and made several leaves, to back the lilies. I thought that white flowers on yellow cake might be too pale, and the green was such a complimentary color, that it would look good. I placed the leaves in the center of the cake, in a star shape.

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Then, I proceeded to place the lilies between the spaces of the leaves, in order to get a multi-point star shape. One thing I do need to work on is placing my center piece in the actual center of the cake. I’m close on this one but slightly off to the left.

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Close-up of the lilies:

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And ta-da! A finished mango cake with Calla lilies for decoration.

One thing I have learned from this though, is that fondant and regular icing don’t mix very well. While everything looks great in the above photos, the moisture from the icing leeched into the fondant (slightly) which caused the lilies to collapse a little by the time the cake was brought out to eat. It still looked (and was!) yummy, but the flowers weren’t as perky.

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Thanks for reading 🙂

Pears & Almonds

Hello everyone!

Autumn has well and truly arrived in Luxembourg. It’s rainy, foggy, and chilly, which makes me happy to stay inside and bake. A part of me loves autumn for the changing leaves, sweaters, boots, and warm drinks, but part of me really does miss the warm summer days.

Last week, I tried to stick to my updating schedule (once a week) even though I hadn’t baked. That turned out to be a bit of a flop, as you lovely people seem to be more interested in my actual baking products than the tools that help me along the way. That’s totally fine, but it does mean there might be the odd week where there is no update because I haven’t baked anything worth posting about.

So without further ado, here we go with some pear and almond cupcakes.

The recipe is from the book Cupcakes Galore by Gail Wagman, and I mainly wanted to try it out because it looked delicious and I had some pears that needed to be eaten/cooked this weekend.

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The batter was easy to mix up, and included ground almonds as a partial flour substitute, which I always find interesting. It doesn’t alter the consistency very much, and provides extra taste.

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Originally, the recipe is for making jumbo cupcakes. As I don’t have a jumbo cupcake pan, only a regular one, I made regular-sized cupcakes. When it came to cutting the pears into quarters and pressing them into the cupcakes, the quarters had to be rather small. But no pear went to waste, for the parts I cut off, I ate ^_^

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The recipe did not include an icing recipe; rather, it called for making caramelized almond slivers, to top the finished cupcakes. So, I cooked these, and ended up with PLENTY to spare:

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I am definitely making a note in the book that the topping can be halved! Since I had so many, and I didn’t want any to go to waste, I deviated from the original recipe, and whipped up a small batch of almond buttercream frosting. This was also because the cupcakes didn’t look very pretty with just some sprinkled almonds over the top, and the pear sticking out. By covering it with the buttercream, I provided a sticky surface for (some) of the caramelized almonds to stick to, and generally upped the appearance of the whole cupcake.

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And finally, I took a leaf out of Theresa Helmer’s book. She is a cook and food photographer I follow on deviantART, and her presentations are always so beautiful. I had a few autumn accessories on hand, so I decided to set up my finished cupcakes with a bit more flourish than usual.

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Thanks for reading!

Tools of the Trade

Happy Sunday everyone,

First off, apologies for getting this up so late. It’s been one of those days where my brain just did not want to switch on and write up a post. But I owe it to my wonderful readers (YOU) so I hope you enjoy this update.

I had a bit of a break from baking this week (except for a loaf of banana bread yesterday, with some aging bananas!) but thought I would still do a blog post, but on something a little different. I am an absolute sucker for baking accessories, be they themed cupcake wrappers, fondant tools, cupcake toppers (edible and non), food colouring, piping tips, and finding the right kind of cake tin dimensions.

You’ve no doubt seen some of my favourite ‘tools of the trade’ in my overview photos before I get to work. I have to admit, I get all the help I can get when I bake and decorate. I liberally use YouTube videos, browse Google for recipes and decorating ideas, avidly follow bakers and cake decorators on deviantART…

Piping

Ever since I discovered how to properly use a piping bag, I’m absolutely mad about them. I love the wide variety of tips you can use to create the simplest and most complex designs. My excitement doubled when I discovered couplers and how to use them.

I generally use Wilton’s disposable piping bags. My reasoning is that, when I’m done, I don’t have the hassle of cleaning them out. They can go straight in the bin. While I know this can be wasteful and not eco-friendly, I find it difficult to wash buttery/greasy tools to begin with, and I don’t own a dishwasher to help me out. To be honest, I have never used a cloth or more permanent material, piping bag, so I can’t objectively compare the two.

When it comes to piping new designs, such as roses, I always refer to YouTube. Chances are, I will find a simple tutorial that shows me how it’s done – and I probably won’t even need the sound on. My other piping tools are the nail and plastic scissors I use when I make buttercream roses.

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Adding Colour

I love colour. Adding colour to cake can be tricky though, and I prefer to keep the food colouring to the decorating (unless I’m making a red velvet cake – that’s a different story). I used to use liquid food colours, but a couple years ago, a dear friend gifted me with a set of Wilton food gels (8 colours in a box), and I have been using those to add colour to icing and sugarpaste.

The advantage of using food gels over liquids is that you avoid the risk of turning your icing or fondant more runny or sticky. Gels blend more harmoniously with the icing/fondant. Their colours also tend to be more vibrant, although adding any colour to pure white might take a while.

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When I made my soccer-themed cake, I actually used a combination of gel and liquid for the green icing. This was mostly for an aesthetic reason- I wanted a grass green field, not a leaf green, and my gel was leaf green. I had some leftover liquid food colouring which was a darker green, so I added them both to get a lovely field colour.

Sometimes, I use edible ink markers or mix ‘paint’ using food colouring and vodka (it evaporates at room temperature, leaving the colour on the fondant but not affecting consistency) to add detail to a cake.

Fondant

I’m discovering my way around fondant, especially experimenting with making my own rather than relying on the store-bought stuff. I find that making my own, using a marshmallow recipe, yields better taste and texture than store-bought. I have lots of different things to help me work with fondant, although I don’t always use them all. I recently discovered that coating my hands with cornstarch is an excellent way to keep the fondant from sticking to my fingers.

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I recently bought this lovely set to help me make Calla lilies, and I can’t wait until I get an opportunity to use it!

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Baking Tins & Method

I bake a lot of different types of cakes, of different consistencies, and different shapes. These can sometiems call for using different baking tins or methods. My favourite baking tins are my 9″ round aluminum tins from Wilton. All I need to do is grease them with Crisco (vegetable shortening), dust them with flour, and the cakes will pop out with little to no problem.

When using a loaf pan, I prefer to line it with parchment paper. This is also because it is a non-stick material, which to me, doesn’t actually mean non-stick when using them to bake. I hate having to use a knife to loosen the cake because that can fragilise it.

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Cupcakes, obviously, have their own individual papers. I have used silicone moulds for some cupcakes, and they work very well- no need to grease or line them at all. I’m not sure how they would work for larger cakes though.

It would be a very long post to write about all the different baking accessories I have to help me along in my decorating. Suffice to show you my storage cupboard:

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The box at the bottom contains all kinds of themed cupcake wrappers and decorative papers. I am well-stocked for any festivities coming up! (With another box of stuff from the Craft Company on its’ way!)

So, even if this post was different than my usual ones, I hope you enjoyed having a peek into my supplies and seeing that it cake decorating sometimes just comes down to having the right tools for the right cake.

As always, thanks for reading, and have a great week!

Soccer party for 20, coming up!

Today I’m excited to share with you all my first cake commission. At the Birthday Break last week, when I brought out my Rainbow Cake, a colleague asked Josh who made the cake. He pointed her in my direction, and she asked if I would be open to baking a cake for an event: her son’s birthday party. Josh was going to run the soccer themed party with fun games, so I figured, why not? Sunday birthday party meant I would have all day Saturday to work on the cake without time worries. Well, life got in the way a bit with that plan, and I unfortunately had to turn down going to watch the rugby (Luxembourg-Israel, practically down the street from me) but let’s move on. Cake.

Luckily, the cake boards I ordered from England (The Craft Company) arrived on Friday so I didn’t have to worry about lending out a foil-covered chopping board. (The amount of packing space in the box was absolutely ridiculous).

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I searched for soccer-themed birthday cakes online, and found a great one through Google Images. It linked me back to this website. I shared the photo with my colleague, who thought it looked great and worried it was too much trouble. Since I’d not gotten to use my piping grass tip since I bought it back in March, I was super excited to try and represent this cake.

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So I prepped my cakes (double batch of Devil’s Food Cake) and used chocolate buttercream icing to put the layers together and crumb-coat the whole thing. I used Wilton’s Sports Ball cake pan to make the ball.

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Then, I had to cut pentagons and hexagons to cover the soccer semi-ball. Wanting to do this right, I actually looked up a Youtube video. I had all kinds of mathematical operations to do to get this right, including using a protractor. Never thought I’d use one of THOSE in baking!

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Then, I got to the fun part – tessellation! Late Saturday night, after a lovely dinner with Josh’s parents for his dad’s birthday, I came home, cut careful shapes from fondant, and tessellated the soccer ball.

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This morning, I whipped up a double batch of classic white icing (using shortening instead of butter) and tinged it with A LOT of green food coloring to get a nice field color. I set myself up with The Little Mermaid 3: Ariel’s Beginning to keep me company while I iced, and got to work.

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I started by icing the sides of the field with a knife. That part was going to stay smooth. Because the cake and chocolate icing were room temperature, I had to be careful not to scrape any of the chocolate into the green. Once the sides were done, I put my grass tip on the piping bag, and started piping “grass” on to the top of the cake, around the ball.

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When I made the green icing, I unfortunately forgot to save a bit of it in white (before adding the food coloring) that I was going to use to mark out the basic lines on the field. I then remembered I had a bag of white Candy Melts, and looked up online to see whether it was possible to pipe them. Luckily for me, they are, although I will avoid it as much as possible because it includes putting them in the plastic piping bag and microwaving it until they are soft enough to knead to the right consistency and pipe. But for the purposes of this cake, it all worked out, and I piped the white field lines directly onto the icing.

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I finished this with a couple of hours to spare before the cake was to be picked up, and lots of spare melted Candy Melts so I piped a message onto wax paper and stuck it in the fridge, just in case. The cake looked fine without it, but this was a birthday cake after all. So after the letters hardened, I carefully peeled them off, and gently pressed them into the icing on the side of the cake.

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Overall, I was very happy with the cake. There are a few things I would change if I were to do it again (like adding a small cake board under the half-ball for extra support) and perhaps making a buttercream frosting for the white grass, for better consistency and taste. The parents were impressed with it, and Josh told me it was a success and delicious.

Thanks for reading! ^_^

Happy Friday Rainbows!

Hi everyone!

At the school I work at, we like to celebrate birthdays. So much that we have a volunteer teacher in charge of organizing something called Birthday Break once a month, to celebrate that months’ staff birthdays. It takes place during the morning break time, and about seven to ten staff members are asked to bring in a savoury or sweet treat to share (obviously, these are not the same staff members whose birthdays we are celebrating – that would just be mean).

A few weeks back, I came across a photo of a great rainbow cake, and I’ve been dying to try it out. I opted to not put the candy filling in, because it would have been too messy to cut otherwise. So when I saw I was on September’s list of preparers for Birthday Break, I decided that the cheeriest cake to make would be this one.

I started by making a batch of my favourite vanilla cake (The Hurry Up Cake) and a half-batch of classic vanilla buttercream frosting.

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I then cut each one in half, and stacked them. When I tried to stand them on the flat end of the semi-circle, I ran into a problem – the two outer layers were falling off! The icing was too soft to keep them together, so I stuck the whole cake in the freezer for about five minutes, to solidify the icing.

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I was then able to set it on it’s side and cover it in the remaining icing. Satisfied with the crumb-coat and shape, I decided I had time for one attempt at making my own marshmallow fondant again. I had found a different recipe online that seemed promising and not too complicated. My dad was bringing me store-bought fondant the next day anyway, just in case this ended up not working.

So I made the fondant, and coloured it pale blue for the sky:

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This fondant was really easy to work with, elastic but didn’t tear, and comfortable. I think I will be using this recipe in the future (I just need to get lots of mini-marshmallows!) I prefer marshmallow fondant to store-bought mostly for the taste. Store-bought has a kind of “fake” sugary taste, whereas marshmallow fondant has more flavour.

After covering the cake, I sat and made six smaller balls of coloured fondant: pink, orange, yellow, green, blue, and purple. The pink was meant to be red, but after adding alarming levels of red gel colouring and the fondant only getting a brighter pink, I decided to leave it at that. Besides, real rainbows in the sky don’t have a vibrant red, they’re more pinkish.

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I rolled the fondant into long snakes, and applied them using my recently-bought edible glue. It works really well, much better than water would. After getting all parts of the rainbow on, I made some clouds out of white fondant both to hide the messy edges of the cake and the rainbow, as well as to tie it all together.

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Then my wildly overactive mind suggested I make rainbow cupcakes as well, because there are a lot of people on the staff, and maybe the cake won’t be enough for everyone. I used the same recipe for the cupcakes, but my original idea has been to use that ‘rainbow’ stripy candy instead of making the rainbow out of fondant. This would have been great had I actually been able to find that candy. So the cupcakes ended up being miniature versions of the cake.

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It was a lot of fun making these, and I was really pleased with how the cake and the cupcakes turned out.

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The only slight problem with the cake was that it was dryer and more crumbly than usual. I think this was because of it’s five minute stint in the freezer, so I will need to look into preserving moistness if I know a cake will need to be flash-frozen to solidify the icing. Other than that, it was very good, and there was no cake left at the end of the Birthday Break. I had also decided to keep the cupcakes in reserve for anyone who didn’t get a slice of the cake. When I brought the cake into the staff room, there was just no room for both, and it would have looked like I’d tried too hard. But hey, more cupcakes for us!

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Thank you for reading 🙂

 

American Apple Pie (minus the cinnamon)

Hello everyone!

Yesterday’s cooking experience was an apple pie. As always, this was for a birthday, my grandfather’s 84th to be exact. Being French, cakes with lots of icing just aren’t his cup of tea, so I asked my dad what he though Pépé would like. Dad suggested an American-style apple pie, but without the cinnamon, as neither he nor Pépé like it.

So I looked in The Joy of Cooking for an apple pie recipe and was given three different options. Reading through them, and considering the fact that I would need to transport the pie either by train or car to my Dad’s house in late morning, I went with the option that would allow me to re-heat the pie with no loss to taste or texture.

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My first job was to core, peel, and slice 8 apples. By the end, I had about 1kg of sliced apples, ready to sizzle in the pan. Looking back, I could have chopped one or two more and had a fuller pie, but it was also fine just the way it was.

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Cooking the apples (and sweetening them) before baking the pie was the key difference between this recipe and the two others, in terms of reheating it later. Apple pie is best served warm with vanilla ice cream, so this was perfect. I actually baked this the day before, and it was just as delicious reheated the next day as if it had come out fresh of the oven the first time.

After cooking the apples, they needed to cool to room temperature. This is when I realized I could have cut a couple more for a fuller filling.

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So while the apples cooled down, I prepared the crust. I lined the baking pan with one crust, and looked up how to do lattice-work for the top. I found a helpful, step-by-step photo tutorial online.

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After baking for 45 minutes, this apple pie came out looking and smelling delicious! It was a good thing I left it cooling on the counter and went to run some errands, because I’m not sure it would have made it to the birthday lunch otherwise ^_^

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And as always, reheated and served with a scoop of ice cream:

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A final side note: before buying the apples for this pie, I searched the internet for what the best kind of apple was. I found this website, which actually followed a sort of scientific procedure for the best apples. Golden apples scored an 8/10, so those are the ones I went with, and they were indeed delicious! Although, since the pie crust is sweet, I might reduce the amount of sugar in the cooking process, to bring out the tartness of the apples more. Either way, it was delicious and I’m excited to bake this pie again, but with cinnamon this time!

Thanks for reading ^_^