Cake-a-palooza Day 2

Day 2! Today we have a three-tiered beauty with gold leaf and watercolor panels.

I am an avid follower of fellow cake designers whether it be through blogs, Pinterest, twitter, or Facebook, or creeping in the windows of cake studios here in Chicago. Most of my time online is spent looking at wedding cakes, checking out whats new and trending in the industry, and gathering inspiration for designs of my own. 

I have always been a huge advocate of creative integrity, and of giving credit where credit is due. I try never to copy another cake artist's design, because that isn't fair to me, to said cake artist, or to the client who is expecting a custom, one of a kind cake. That does not mean that I don't get ideas from other cakes, but I always try to put a twist on them and make them my own. This cake includes some techniques and styles that were made popular by JessieCakes and AK Cake Design, but with my own spin. 

The dahlia is a flower I have been working on recently and there are so many types of dahlias that the variations and possibilities are endless. So you can probably expect to see many more from me in the future. 

*This cake was designed and created by Bria Helgerson, for Sugar Fixe Patisserie. 

Paint it Black - Pink and Black Peony Cake

Black Friday? Screw that. Last week while trying to enjoy some holiday cooking/baking and simultaneously watching an entire days worth of Friends re-runs on TV, I found my self yelling at the obnoxious commercials. "It doesn't count as a black Friday sale if it isn't on black Friday!!!" There may have been a few more expletives in there, but I will censor it for family viewing. Why, oh why are stores now opening on Thanksgiving? They can't just wait another few hours to open at 4 am on black Friday? Really stores? I realize this is a completely irrational feeling for a few reasons, one being neither I, nor any of my family members work in the retail industry and are therefore not affected by having to work on Thanksgiving, and two, I am not being forced to go shopping on said holiday. But dammit, is nothing sacred anymore? I would much rather pour myself another glass of wine and let the crazies get their 2-for-1 60-inch plasma TVs thank you very much. I am going to be the best old curmudgeon some day. Okay rant over.

Maybe I was just a little extra crabby this year. I always get a little sad around Thanksgiving since I haven't been able to get home for it the past few years. Even though I am welcomed with open arms to my partner's family's table, and I love them as my second home, I still miss carving the turkey with my dad, running the turkey day 5k with my sister, and popping wine before noon with my mom.

Luckily, this year I was able to go home in October for a big celebration. My mom turned 60. Yes folks, she is officially old. I guess that makes me really old too. More importantly, we threw here a big shindig to celebrate, with tons of house smoked pork, all the trimmings, home-brews, bubbly, and of course, cake. I wouldn't be a good pastry chef daughter if I didn't bring a cake now would I? A few years back my very talented mother started painting, specifically painting greeting cards. She would send me them periodically, or gifted them to family and friends. I have saved every one of these cards, because they are beautiful, which she thinks is silly. I think she's crazy. And old.

For her birthday, I decided to turn my favorite of her cards into her cake. It had an even more special meaning when I re-read the card. It had been sent to me from my grandpa, right after I had been laid off from my design job. He told me I would find something new and not to worry because everything will work out in the end. Now, here I am, 5 years later, turning this card into a cake, and loving what I do.

On a serious note, my mom is one amazing, strong, intelligent, driven, passionate, nurturing lady. She has always supported her daughters in everything we do, pushing us where we needed to be pushed, and letting us carve our own path when a little nudge wasn't needed. Even though I am in my thirties, I can still say I want to be like my mom when I grow up. I love you Mom. Here have some more cake!

Chocolate Devils Food Cake with Dark Chocolate Ganache and Salted Caramel Buttercream
*this will make a 2 layer 9 inch cake (the cake pictured is a 4-layer 9-inch bottom tier, and a 2-layer 7-inch top tier)

Cake:
3 cups granulated sugar
2 3/4 cups all purpose flour
1 1/8 cups dark cocoa powder
1 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla
1 1/2 cup hot coffee

Butter and flour the sides of two 9" cake pans, and line bottom with a circle of parchment paper. Preheat oven to 350 degrees F.

In a large bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking until thoroughly incorporated after each addition. Add the buttermilk and vanilla and whisk to combine.

Sift the flour, baking soda, baking powder, cocoa powder, and salt into a large bowl. Add the wet ingredients into the dry ingredients and whisk just until combined. Add the hot coffee and amaretto and whisk until incorporated.

Fill each cake pan 2/3 the way full and bake until a toothpick inserted into the center comes out clean, and center springs back when pressed gently with your finger, about 35-40 minutes.

Let cakes cool completely before assembling.

Ganache:
1 1/2 lb. heavy cream
1 1/2 lb. dark or bitter sweet chocolate, chopped

Place chocolate in a heatproof bowl. Heat heavy cream over medium heat until it comes to a simmer, then pour over chocolate. Let sit for a minute or two, then gently whisk until smooth. Let ganache cool until it is a spreadable consistency. You can make this ahead of time and chill until ready to use. Just put the chilled ganache in a stand mixer and mix with the paddle attachment until it becomes soft and spreadable.

Salted Caramel Sauce
this makes about 3-4 cups of caramel sauce, which is much more than you will need for a small cake, but I find that if i am going through the trouble to make caramel I might as well make a big batch and freeze the leftovers.

3 cups sugar
1/2 cup water
3 oz butter
2 cups heavy cream
1 tsp vanilla
1/2 tsp salt

 Combine the butter, cream, vanilla, and salt in another saucepan. Heat until butter is melted and cream is hot, keep warm until caramel is ready. Combine the sugar and water in a medium saucepan over high heat. Cook until sugar turns a deep amber color. Remove from heat and carefully whisk in the cream mixture one ladle-ful at a time. Mixture will bubble up and sputter, using a bigger pan for the sugar will help protect your hands from splatter. Let cool to room temperature before adding to buttercream.

Salted Caramel Buttercream

4 oz egg whites

8 oz granulated sugar

2 oz water

12 oz unsalted butter, room temperature, cubed

1 tsp vanilla
1/2 cup room temperature caramel sauce

Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. 

Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium low speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick, which may take a few minutes. Add the caramel sauce and whip until combined.

Assembly

Pipe a barrier of buttercream around the edge of the bottom layer of leveled cake. Drizzle the cake inside the barrier with extra caramel sauce. Then spread a thin layer of ganache, again staying inside the border. On top of that, spread a layer of buttercream, sealing in the ganache and caramel with the border. Place the second layer of cake on top. Smooth any buttercream that has bugled out the sides and chill completely before frosting as you like. I finished this cake with a regular layer of buttercream, chilled then covered in fondant. 

Cake Pop Winter Wonderland

I am a little lacking in the christmas spirit this year. I have no clue why, but it just doesn't feel christmas-y around here. I have the tree up, the candles burning bright, the oven is churning out goodies, Vince Guaraldi is playing on loop, and yet it is still not sinking in.  Perhaps thats how I ended up with pink and silver holly and christmas trees...

Maybe all I need is some snow, but the forecast here in Chicago is not cooperating with me on that front. From the looks of these pictures I took matters into my own hands and made myself a little snowy wonderland filled with cotton candy pink and shiny silver christmas trees. It seems as though I am only a few years away from a little christmas village taking over half of my living room. 

Thats not good. 

I figured since I was using gingerbread cake, that I should probably make some gingerbread people. I must say I had trouble deciding which would be less vulgar, to put the sticks in their heads or up their butts...heads it is. Now they look like a cross between the Michelin man and a tele-tubbie. Either way, they were tasty little buggars. 

Oh I also decided to go the more traditional route and make some green and red ones. 

But we can all agree the glittery pink disco trees are way more fun right?

Right. 

Gingerbread Cake Pops with Caramel Buttercream

adapted from La Cuisine d'Helene

makes 2 - 9 inch cake layers

2 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 teaspoon cocoa powder

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature

3/4 cup dark molasses

3/4 cup sugar

1 large egg

1/2 cup buttermilk

1/2 cup whole milk

Butter and flour two 9-inch cake pans and preheat your oven to 350 degrees Fahrenheit.

In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.

Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.

In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.

Divide the batter evenly between the two cake pans. Bake on the middle rack of the oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

Italian Meringue Buttercream

4 oz egg whites

8 oz granulated sugar

2 oz water

12 oz unsalted butter, room temperature, cubed

1 tsp vanilla

1/2 cup caramel sauce, room temperature

Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. 

Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick, which may take a few minutes. Pour in the caramel sauce and mix until combined. 

Cake Pop Assembly

To make the cake pops, see my original post HERE on their assembly. For the Christmas tree and holly shapes, I pushed the cake dough into a mini cookie cutter and then gently pushed it out. There is enough butter in the frosting to make this quite easy and not sticky at all.  Once the shapes are formed, chill them and proceed as you normally would for round cake pops. 

Happy holidays, whatever color your trees happen to be this year. 

Ruffles!

One more wedding cake under my belt, and just a few days to recover before I start working on the next one. This cake came with a few ups and downs, and many lessons learned. I realized as I was putting the fondant on the bottom tier of this cake, that this was in fact the largest fondant project I had taken on yet. I haven't covered anything larger than a ten inch cake before. A pyramid, yes, but something this huge? Nope, not even close. For some reason it hadn't occurred to me until just that moment.

There is no more hesitation these days when someone hires me to make a cake or dessert table, I say yes of course I can do that. Whether its for better or worse, I rarely consider if I have the necessary time and means to do said project, but deep down, I know that one way or another I will get it done, and I won't stop or finish it until it looks and tastes exactly how I wanted it. If that means ripping two pounds of fondant off of a 15-inch cake tier because it has one too many wrinkles and starting from scratch at 2 am, that's what I will do.

As much as it interferes with my sleep schedule, and the cleanliness of my kitchen at times, it's the attitude I need to have in this industry. Yep, I can do that! Sometimes, the google helps, and sometimes I just jump right in and figure it out for myself. So here's to diving into the deep end, and hoping you make it out alive, and with a beautiful, and even more importantly, delicious, cake in hand.