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!