by Katherine

          For Easter dinner, everyone was asked to bring a side dish for the meal. It's been a crazy busy week, so we asked if we could just pick up something from the store - so we were asked to get a dessert. But I just couldn't justify getting a store-bought dessert when we can make such fabulous ones ourselves! So we quickly whipped up this Easter egg cake. No fondant and easy decorations made this cake come together pretty fast. The cake was pineapple with a coconut frosting and coconut shavings!

By Katherine

          Ever since we made an awesome wedding cake for Tim & Steph, we have been eager to make more beautiful cakes and try out more cake decorating techniques! So here is an update on our most recent cakes!

by Katherine

          There was this one New Years where I made this awesome cake that everyone at the party LOVED! Of course then the alcohol convinced me that I needed to make everyone's wedding cake so I proceeded to let everyone know this. I could make a pretty damn tasty cake, that's for sure, but my decorating skills pretty much extended to (poorly) frosting the cake. 

          Turns out Brad had secret cake decorating skills because his dad used to work at a bakery and taught all the kids how to decorate cakes. With his knowledge of cake decorating and my noms cakes I knew we could make a deadly combo. My next obstacle was fondant. Fondant makes cakes look smooth and elegant, but it tastes like cardboard in my opinion so I never felt the desire to use it in a cake. But then I found out that you can make marshmallow fondant and I knew I needed to try it. 

          When I found out that Brad's brother and sister-in-law didn't have a cake for their wedding celebration, I instantly volunteered myself. They knew I could make a tasty cake, but pretty much expected I would do something similar and add 'Congratulations' on it. Well, we got a tiered cake set from Brad's dad, and it was all fancy-pants from there. Brad mastered the fondant as it takes more strength than I have to knead it and roll it out. He made some awesome roses and I learned how use some icing tips and made the borders. It really was a 50-50 effort on each of our parts! 

          So the cake turned out pretty damn well in my opinion, and others seemed to think so too. Sure, we could improve a bit, but it looked amazing! By the way, each layer was a different flavor. The bottom tier was a coconut cake with pineapple chunks with a coconut buttercream in the middle and a pineapple buttercream on the outside. The middle tier was a lemon-lime cake with a lemon-lime buttercream in the middle and a raspberry buttercream on the outside. And the top tier was an almond cake with pear chunks and an almond buttercream. So we made a fancy, beautiful cake that also tasted heavenly, a feat which few wedding cakes accomplish!