It’s going to take me a while to get used to this layout and process of keeping a blog and making decent entries. I was nearly through with my first real entry (with photos and everything!) of the team birthday cakes I made from October to June, when the window froze as I was trying to add a link, and the whole entry was lost. So, I’m trying again.
The first cake I made was a nut-free carrot cake, with cream cheese icing, piped carrots and Wilton’s Candy Melts grass. I looked up a tutorial on YouTube on how to pipe carrots, and used regular Ziploc bags for the first time, as there was so little icing to pipe, I didn’t want to waste a proper piping bag.
Next up, was our “Deputy Sheriff”‘s birthday, thus called as even though she’s an assistant, she keeps all of us in line. The cake is chocolate, with vanilla buttercream. I puzzled over how to make the shape of the cake for a while, until I realized that if I baked a 13″ x 9″ cake, I could then cut triangles out of the 9” sides, and place them at the top and bottom for the two other points. The rounded ends are made out of fondant balls which I shaped around the points. Although I was careful with the writing, I clearly still need practice I used Google for some reference images and ideas, but no one’s tutorial in particular.
Next up were our December birthdays, of which we had four, and this is the only birthday lunch I can’t find photos from. It was also a generic end-of-term potluck lunch. The cake I made was a velvet spice cake in a ring mold, which I then sprinkled with icing sugar for it to look like snow, and pressed in some small sugar holly berries and leaves for an extra-festive look. If I ever find the picture (I know I took one!) I will post it, but if not… well I’ll just have to make another, won’t I? 😉
My colleague and friend Jenna’s birthday was the next one up, and, knowing she loves chocolate, I decided to follow a full tutorial for a cake for the first time. Shortly before I had to bake this, one of the cake artists I follow on deviantART, ginas-cakes (http://ginas-cakes.deviantart.com) posted a tutorial on how to make a box of chocolates cake. Despite the problems I had with this cake, including the chocolateer giving me the wrong selection of chocolates, and my homemade fondant refusing to cooperate (I am still looking for alternative recipes), the cake turned out pretty good. And it was tasty, which is really all I can ask for!
This brings us to my first non-cake birthday. This colleague wasn’t a big cake fan, so I went all out and tried something totally new: a lemon-meringue pie. Notes for next time: make pretty waves in the meringue instead of heaping it on, and continue practicing writing. Other than that, it was quite good for a first try (I had no idea they were so difficult to make!) and I look forward to making it again.
Next came a double-birthday, so I decided to be reckless again, and make a tiered cake instead of two separate cakes. I found the recipe online (not sure of the exact website now, but it was on AllRecipes, or BBCFood or some such) and inspiration for the design from Beantown Baker (http://www.beantownbaker.com/2010/04/lemon-raspberry-layer-cake.html). This cake went down very very well – a white cake with raspberry jam between the layers, and a lemon buttercream icing. Topped off with fresh raspberries, it was very light and fruity.
And then came the two most epic cakes I have made so far. Up next was another double-birthday, but this time, it was of the woman I work with, and of a colleague whose obsession with WWII was too good to pass up. With a three-day weekend ahead of me, I embarked on my longest cake-making endeavor yet: a replica Sherman tank (chocolate cake with marshmallow frosting – homemade attempt which ended up too tough to work with properly) and champagne bottle (pink champagne cake pink champagne frosting and fondant accents). The Sherman tank is mostly painted with edible a vodka-corn syrup-edible food coloring mixture. The champagne bottle cake is mostly done with colored fondant, although I hand-painted and wrote the label. The fondant champagne glasses are also hand cut and painted. The two cakes were assembled without any big drama; but the time I spent making them is one of the reasons why I’m not considering this as a career choice just yet.
And this brings me to my final team birthdays cake of the year – a Black Forest Gateau. I had made one of these before, but I knew it to be my boyfriend’s favorite (he works at the same place I do) so I made it for him and my other colleague whose summer birthdays needed to be celebrated before we broke up for the summer.
And so this is the end of this first blog. For most of these cakes I have photos of them at different stages of completion. In my future posts, I hope to include these, with a longer description of the stage at which the cake is at. But until then, thank you for scrolling through and checking these out!