yum, yum, yum # 3 is done!

I am really having a great time making my cakes and everyone loves eating them. This is a win, win for everyone! It's time to head down the flower path and first I learn how to make a Mum. I have to say not my favorite flower but, they look pretty on the cake.

Here's how I did it (I've decided that since I am going to give some of the information on how I make the cakes that I should include more pictures of the process). I hope you like this.

This week I decided to work outside the box. Sorry Betty, I found a recipe to make from scratch. Since we will be working with a layered cake, I want it to taste great! I didn't want to just put a layer of frosting between two basic chocolate cakes. As great as this frosting is to work with, it's not my favorite to eat. Yes, the objective of taking this class is to learn how to make beautiful cakes, but, we all know it's what's on the inside that counts! ;-)

So, I love citrus cakes, and we have the best orange tree in our yard. My starting point was to get on Google and find a recipe for an orange layered cake with an orange filling, yum! I have discovered it is easier to make the cakes a few days ahead and put them in the freezer. There are two reasons for this. First, with my crazy schedule when I have the time I must take advantage of it, it may not come again. Second, I think it's easier to work with the cakes when they are firmer.

So, getting started I make the filling first, it cooks and then has to completely cool in the fridge. Next, I make the cake. One little trick I've learned is if you bake at 25 degrees less than called for (remember to add a little extra baking time to compensate for this) the cake doesn't give you the bump in the middle and makes for better stacking. Once the cakes and filling have cooled I can fill and stack. When you're using a filling that is different from your icing you want to add a ring of icing around the edge to keep the filling inside the cake. Once filled, stack away and then apply the dirty icing (crumb coat). I have to say, already I'm impressed with my cake and it is nice and level and looks more professional than anything I've done before! Next, the cake goes into the freezer. Another good reason for putting the cake into the freezer is, I won't be able to eat it before class!

Class time! I set up my area and I'm ready to begin. Since I did the crumb coat at home, I start with the frosting; I really spent a lot of time trying to get the icing as smooth as possible. With my frosting complete, I mark guidelines on the cake and begin by putting little squiggles all over the top and over the edges making little swags. This is called cornelli lace. It looks a bit like a weeding cake, really pretty. I then trim it out with little tear drops and then large stars around the bottom to finish the edge.

Now the hard part, the flowers. My daughters, Lili and Emmy, have requested pink and purple (what a surprise). To make a Mum I start with a flower nail and a bag of icing with a little u shaped tip. First, a large glob of icing in the center of the nail to build the flower on then, I put the little tip to the glob and squeeze and pull making little petals. This is going to take a lot of practice! When the flower is done, I use little scissors to remove it from the nail and place it on the cake. I proceed to make 6 more and place them around the center flower. Then I add a few leaves, for these I use a little tip that looks like a bird's beak. Finally I finish with some little pink dots around the bottom of the cake to pull it together. Oh, and my instructor adds her fairy dust, sparkles make everything prettier!



Just like school, after the class it’s test time. The fun part about taking a cake class, is that it's a taste test! This week I have the biggest crowd yet. I'm a little nervous, with chocolate cake you will please just about everyone, but this week it's orange..... YESSSSSSSSS they like it, they really, really like it!!




Next week roses!
Thanks for reading.