December 8, 2010

Return to Buttercream

Fondant looks wonderful, but doesnt appeal to everyone. There is something quite satisfying about cutting into a chocolate cake that has been generously spread with buttercream icing. I found a new cocoa and it is super rich!I like decorating cakes more than eating them generally but Ive had a hard time keeping myself away this time!

November 24, 2010

Its about that time of year....

...when we all picture ourselves sitting by the ocean, feet dug into the white sand....Instead, we live in Canada. Its November, sure you could dig your feet into the sand but its a bit too chilly. These little sugar cookies have brightened my day with dreams of a nice Carribean cruise. Until then, my sweet tooth has been satisfied.

November 15, 2010


New photos in the slideshow. Slowly but surely Im updating the portfolio. Enjoy!

November 12, 2010


Ive been quite busy this week so today, having a bit more time on my hands, I decided to update my slideshow on the right of the blog. I have quite a few cake pictures- it will take time to put them all up- as you might gather, I can do basic things on the computer but learning blogger and now photobucket has been a bit of a learning curve.

Some of the cakes have been watermarked with "Buttercream Dreams"- a name I have contemplated using as a bit more professional. Just wanted to let you know they arent stolen pictures :)


November 10, 2010

Ive been working at the Red Cross Branch in Ottawa. I brought in Red Velvet cupcakes which were topped off with cream cheese frosting and a fondant red cross on them. Apparently the staff enjoyed them. I enjoyed my taste test too. New recipe- I love it.

November 5, 2010

Looking for Inspiration

I am a little stuck. I have these overwhelming needs inside to bake and create. Looking out my window, I dont see much in the way of inspiration for November. Its rainy and the trees are bare. We are celebrating Remembrance Day next week so the attempt at Poppies will hopefully be made. Otherwise, I feel like I have a 'writers block', except for cake design (so, would that be a 'decorator's block?'). Id like some feedback, in 1-2 words, how would you describe November? Id love to experiment with your suggestions using gumpaste or fondant. I'll post a picture of what I end up doing.



November 1, 2010

Chai Tea Cupcakes

I found this AMAZING recipe online. I HAD to try it out so we took a walk to the grocery store and picked up a couple ingredients. Cardamum and chai tea. The frosting is cinnamon vanilla buttercream. I will certainly be using this recipe again. The original cupcake creator was inspired by the Starbucks chai latte. I ate a couple of these before supper and look forward to sharing the joy!
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October 26, 2010


Impromptu cake. Chocolate with buttercream icing. I like the finish that the fondant gives, but there are few things that rival cutting into a moist cake thats loaded with yummy, creamy buttercream icing. Hope the students enjoy their 'Im thinking of You' cake.

For the readers who arent into outdoor adventure, this is a carabiner used for activities such as ice climbing, rock climbing etc.

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October 25, 2010

Whats next?

I have been investigating cake recipes on the internet. I have a few different flavours Id like to try.

Id like to try some seasonal recipes. Pumpkin spice cake and caramel apple cake.

I would also like to experiment with some more icings/fillings. I found a YUMMY looking recipe for french vanilla buttercream. Sounds just about heavenly!

Stay tuned for more pictures and updates.

October 16, 2010


The cake safely arrived at its destination, assembled without a hitch and the bride was happy. All is well in the world. Beautiful wedding. The 'double blue' ribbon on the bottom coordinated with the Toronto Argonaut wedding theme.

Top layer- gluten free yellow cake. Middle layer devils food chocolate with strawberry filling and bottom layer was yellow cake with a lemon icing filling.

The whole cake was covered in a marshmallow fondant. So easy to work with!

October 15, 2010

More suspense...

Cake tier #3 is a success. This is my gluten free yellow cake. I enjoyed nibbling on the 'cake top'. This is the portion of the top cut off to level the cake. I hope the brides gluten free guests agree, but I think the recipe is a keeper. Fondant is on. Ribbon on the bottom brings the elegant factor up by 100%- I LOVE the blue! Dots will be made of royal icing (it gets really hard when dry), as well as holding up the string of silver beads.

The bottom layer of this cake took 15 cups of batter each layer. That is about 12 eggs, 8 cups of flour and 5 cups of sugar. Plus, there is NOTHING that tastes as yummy as baking with real butter in it! My husband licked the bowl. He helps me out with that task ;)

I will post pictures after the weekend, because I want to surprise the bride with the final results of the cake- She chose a beautiful design and Im hoping she likes my replica.

Stay tuned!

October 13, 2010


Unfortunately, my first 16" round cake did not come out of the pan intact. That is sometimes the nature of the beast. It now finds a home in my freezer awaiting being served at another time. I cant say that Im thrilled to make another 30 cups of batter to make the new layer cake but such is life.

Gluten free cake in the oven, chocolate layer with strawberry filling resting in my in-laws freezer awaiting fondant, ribbon, beads and dots. I am getting so excited!

Wedding is on Saturday- standby for pictures!

October 7, 2010

Marshmallow Fondant (MMF)

The process of making MMF is messy, but wonderful!

First: melt marshmallows then add icing sugar.

Second: turn out sticky mess onto icing sugared counter

Third: incorporate more icing sugar.

I find this fondant easy to use and make. It tastes yummy too!

October 5, 2010

The Gluten Free Experiment

My cake turned out well. I am quite pleased with the results. Cake was moist and my husband also approved of the taste and texture. I wasnt expecting for the cake to rise as nicely as it did.

I covered it with fondant, the Virgin Ice, that I was experimenting with. I was hoping it wouldnt have that chemical taste to it like some brands. It wasnt as sweet as the marshmallow fondant that I normally make but it didnt taste too too bad either. I need to work it a bit more before applying it to the cake- it was a bit dry but rolled out nicely. Below is the picture. Just some random circles or 'bubble cake' as we have been calling it. Fondant pearls finish off the bottom.

October 4, 2010


Welcome to my new blog. I wanted a place to share my cake adventures!

Right now our apartment smells like freshly baked cake. This one is a gluten free yellow cake. Ive made one gluten free cake before but I lost the recipe and need to find a yummy one for the wedding cake that I am doing for the 23rd. A friend of mine is getting married and I am doing my first wedding cake. Im so excited- first because she is my friend and second, I love a challenge.

I am also trying out a new fondant, Virgin Ice. It doesnt have that chemical taste to it like most store bought fondant. I usually use a homemade marshmallow fondant, but it can be quite time consuming. I would like to find a great tasting fondant to add to my collection- I want to make sure I have variety for people.

Cant wait to try the cake. Stay tuned!