Halloween cake designs: Boil, toil and trouble with buttercream, piping and a lot of disco dust.

Tis’ the season for spooky pastry endeavours! Since I’m currently employed at Magnolia Bakery NYC, I find myself oriented towards classic PG themes this Halloween season. Witches, ghouls, ghosts and pumpkins were the inspiration and buttercream my vehicle.

For this first design, I iced a 9″ cake with pale blue buttercream. Using a darker shade a blue I piped random horizontal lines all over the sides and top of cake. I then smoothed out the sides and top creating a “sky” effect. After finishing this I realized that if I added a few streaks of orange to the bottom I could achieve a cool sunset/twilight effect.

I outlined a circle on top of the cake and filled it in with pale yellow icing.  I then smoothed out the shape with a small off set spatula dipped in hot water. Using a small tip (number 2 or 3) I piped halloweenie shadow designs: Witch profiles, trees and bats.

Halloween shadow cake

Halloween shadow cake

For this next design I used a similar technique but iced the cake in white and applied chocolate and black buttercream streaks to create and old/vintage effect. I then decorated with classic Halloween staples: Spider webs, skeletons and pumpkins.

Halloween cake - old paper/vintage icing effect

Halloween cake – old paper/vintage icing effect

Tiered Cakes

Halloween ruffle cake

Halloween ruffle cake

Halloween witch cake - purple Ombre

Halloween witch cake – purple Ombre

For the White ruffle cake, I iced the bottom cake layer with a thin layer of buttercream. Then, starting bottom to top, I used a ruffle tip like the 406 Wilton tip.

For the purple Ombre tired cake I used in total 5 colors to create the fading effect. I then piped black bat details and a witch on the moon.

Lastly, of course, I gave all cakes a good helping of rainbow disco dust.

Winter warmers: Comforting breads and desserts to beat the cold

Glazed cinnamon rolls recipe

It’s the middle of Winter. Sigh. Christmas is long gone and it seems like there’s nothing to look forward to (I mean seriously, what goes on after Valentine’s day?). I long for Spring blooms and the day that I can … Continue reading

Handmade Christmas gifts from the broke foodie

This gallery contains 8 photos.

“… and the Grinch puzzled, and puzzled ’till his puzzler was sore. Then he thought of something he hadn’t before: Maybe Christmas… – he said –  doesn’t come from a store. Maybe, Christmas, means a little bit more.” Christmas has … Continue reading

Mini vintage rose cake: why the mini cake is the new cupcake

I love shabby chic vintage anything so naturally, it’s my favourite cake style.  DSC_0639

I made a mini 20 cm diameter cake (right) and for the design I wanted to keep it quite simple with a classic flower motif and a big rose center as an extra punch.

For the cake itself, I used Martha Stewart’s devil´s food cupcake recipe. Since I had a foot injury at the time, I was looking for an easy recipe that didn’t require a lot of fuss. I added 1 tea spoon of intant expresso powder to the wet ingredients for a deeper flavour. The cake was moist and had a deep chocolatey taste. However, it didn’t have a nice crumbly texture and was a little dense. Next time I’ll swap the all-purpose flour for cake flour to make it lighter. You can find the recipe here.

All of the cake decorations are edible. The cake was covered in white fondant and handpainted using edible lustre dust. The roses and leaves are made of gumpaste.

 

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Details of the finished mini vintage rose cake.

 

 

 

 

Mini cake the new cupcake?

Cupcakes got their big boom a few years ago and seem unstoppable. you see them at kids parties, picnics and even making  a big splash at weddings. Everyone gets it: a tiny, beautifully decorated cupcake just screams “special occasion”. As a cake decorator and all around baking enthusiast I must confess that although gorgeous, I don’t understand the appeal of these tiny cakes in the yummy department. I’d swap a cupcake for a good ol’ fashion choccy cake any day.

Mini tiered rose cakeThis got me thinking.

More often than not, people just want a nice slice of cake. The mini cake has the cutesy aspect  but is more sophisticated and works well as the center piece at a party table. I’ve also started making mini tiered cakes (right). They’re adorable and grand, but since they’re small, you won’t be stuck with tons of leftover cake in the fridge.

Mini cakes are in high demand. Like most cake designers, I base most of the price on weight. A lot of people have been requesting these “mini cakes” to get the awe reaction but still keep the price quite reasonable.

The mini cake is on the rise. Not just a “destroy cake” for 1 year old, but for beautiful, classy and adult birthday parties.

The messy maker

Dear bloggers and web tourists,

I’ve created this blog mainly as my own not so personal outlet. As a somewhat creative person with many interests, I have no trouble coming up with ideas for culinary, DIY and craft projects but I’ve found that it’s hard for me to apply any form of organization to these thoughts with no proper motivation. This, I hope, will be my motivation. 

Will post new projects soon.

xx

Messy Maker