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!
Brad's father is the one who got him into cake decorating, so it seemed fitting that our next fancy cake would be for him. I came up with a present cake for his birthday. For this cake, I wanted to test out colored fondant and use only fondant for decorations. The cake itself was lemon with a blueberry grappa sauce in the center and a lemon buttercream.
I'd been dying to test out our new 1M icing tip and I wanted to try making a shaped cake (rather than the circle or rectangle that the pan makes). I made my own heart pattern. I LOVE this tip! The flowers are so elegant! The cake was cherry with a cherry sauce in the center and an almond buttercream.
After the Valentine's cake I was anxious to try out more icing tips. My birthday was coming up, and although it seems like a decorated cake would have been perfect for the occasion, I was getting too much sugar in too many other forms (pound cake and donuts!). But we had to decorate something! So we just made a batch of boxed cupcakes and practiced decorating techniques using a bunch of different tips. We handed out the cupcakes to others so that we didn't eat them. Brad especially liked using the rose tip to make a rose over the entire top of the cupcake.
Our friend's son was getting his black belt in Tae Kwon Do. She talked about getting a generic grocery store cake with some writing on it, but I quickly volunteered our cake services even if Brad wasn't on board with the idea. I was super excited because we had the perfect icing tip for a black belt. Brad managed to whip up an icing bag that fit that ginormous tip. Everyone loved the cake! It was a raspberry cake with an almond buttercream on top and in the center.
For my goddaughter's first communion I knew I had to make her one of our special cakes! We made a cross cake, perfect for the occasion. It was our first time really using fondant to cover a shape with lots of corners and we realized that it's a lot easier than we had anticipated. We kept the cake white and elegant. It was a raspberry cake with a lemon buttercream on top and in the center.
Katherine & Bradley
Two engineers with a passion for food and travel! Join us as we eat our way through the world!