Earlier this week, I was in New York studying with one of the top cake designers. Yes, that's right- Elisa Strauss of Confetti Cakes. I had the opportunity to work on decorating techniques and create my own signature Confetti Cakes gift box cake. Check out more pics and info at Frosted Cake.
This was my first attempt at a free-hand shaped cake. A little shaky, but not too shabby. But hey, it started as a square!! I made this cake for my "golf bum" dad for father's day, as he watched golf on TV in fact. It was a chocolate cake, pieced together with chocolate ganche and iced in buttercream. Very rich, yet extra moist. The "sand trap" is made of graham cracker crumbs, while the water was dyed piping gel. Kinda looks like Pebble Beach, eh?
This week's recipe was so delicious and light. Perfect for summer. I did alter the garnishing, but stayed true to Dorie's buttery crust and strawberries. I substituted the strawberry jam for peach-cinnamon. I also made a lavender simple syrup that I glazed the berries with, instead of just sugar. I topped off the tarts with a cinnamon-sugar creme fraiche to compliment the peach-cinnamon jam filling.
Lavender Simple Syrup:
1/3 cup lavender
1/4 cup water
1/2 cup sugar
1 tablespoon lemon juice
Bring ingredients to a boil. Remove from heat and let rest for 20 minutes. Strain and save.
The Frosted Cake Shop has finally launched, and is ready for business. Check out the brand-new blog here. From cakes and cupcakes, to any edible treat imaginable, all creations are custom designed to tailor your desires. Feel free to explore your imagination! Contact email@example.com, or me @ Dizzeecake,for your next celebration. Stay tuned!!
This past weekend, I got to go crazy with girly-ness for Kayla's birthday. The colors were inspired by the "Hannah Montana" theme. I had a lot of fun with the design- very festive! I love the frilly boarder. As requested by the birthday girl, I created a pink and white "striped" cake- with layers of vanilla cake with strawberry cream cheese filling.
Strawberry Cream Cheese Filling:
4 oz cream cheese
8 tablespoons butter, softened
2-3 tablespoons strawberry puree
1 teaspoon vanilla extract
about 2 cups powdered sugar
Beat cream cheese and butter until smooth. Combine with remaining ingredients until thick, yet fluffy.
With lack of time between work and Mother's Day, I decided to whip up some cuppies for the occasion. I had some colorful creativeness that I wanted to put to use. The flowers were easy to put together and the cupcakes were pretty simple too: Vanilla with raspberry and citrus icing. I brought half to a friend's party and the other down for Mother's Day. They just barely survived the 3 1/2 hour car ride, but sadly ended up on the sidewalk while unloading the car....Cupcake Catastrophe! So sad. Good think I got some pics before we left.
Lemon has always been my grandmother's favorite flavor. Lemon meringue to lemon mousse, she has always had a sweet tooth, especially for the yellow citrus. I created this cake specifically for her. Four layers of lemon cake, three layers of lemon cream cheese filling with vanilla butter cream. I also designed the decor with hand-made gum paste blossoms in variegating shades of pink.
Lemon Cream Cheese Filling:
8 ounces cream cheese, room temperature 1 stick ( 8 tablespoons) unsalted butter, at room temperature 1 pound or 3 and ¾ cups confectioners’ sugar, sifted 1 tablespoon fresh lemon juice
On Sunday, my brother and I hosted our first BBQ of the spring/summer- or EVER! With bro on the grill and me on the salads and goodies, it was a recipe for success! In addition to my pasta and melon salads, I made a variety of cupcakes, of course: Cherry Chocolate with Vanilla Buttercream and Lemon Cake with Lemon Cream Cheese frosting.
Even Dizzee got to play! Her friend Leroy is on the left.
I love my puggy, Dizzee, and cake. Both are saucy and sweet, and I just can't get enough! I have danced my way into the kitchen (literally), and recently discovered my passion for baking. VISIT MY NEW BLOG @ www.frostedcake.blogspot.com