Sunday, May 26, 2013

Always Plan Ahead

So what happens when you don't measure your cake board?  The  result is in the second picture.  I would like to think of myself as someone who is very organized and likes to have a game plan for every single thing that I do, but for this instance, I was tested.  My initial design on top as you can see is way different than my final product. The baby blocks I prepared were too big to even compliment the design.  Lesson Learned:  I should have measured my cake board ahead and trimmed my blocks before  covering with fondant, but oh well it is what is and I'm just happy I was still able to work with what I have. But like the chef said, it wasn't a complete disaster.  But this is definitely a learning experience for me. I need to plan ahead in case little mishaps like this happen.

Sunday, May 19, 2013

Rice Krispy Treats Recipe

For molding or creating shapes using rice krispy treats I suggest to make it from scratch rather than buying the ones pre-packaged from the store.  Also, it works best when it hasn't completely cooled and set.

3 tablespoons butter or margarine 
1 package (10 oz., about 40) regular marshmallow or 4 cups miniature marshmallows
6 cups Kellogs Rice Krispies Cereal


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Recipe courtesy of


Making Shapes With Rice Krispy Treats

Who doesn't love Rice Krispy treats?   I use rice krispies a lot when I try to create different shapes or forms to decorate my cakes. It allows me to be more versatile with my decorations and helps me expand my ideas. So instead of just serving them in bars why don't you go out of your comfort zone and create different shapes? I guarantee it will be a hit! And the best thing about it? It's so easy to make and lots of fun too!


Tuesday, May 14, 2013

Post Mother's Day & Tres Leches

Happy Tuesday and hope everyone is doing great!  I've been MIA last week because of my asthma but now I'm back!  Last Sunday was Mother's day which gave me another reason to bake a cake.  For that day, I decided to make the Tres Leches Cake, being that I was still recovering from my asthma it was the easiest cake I could think of, it's very simple but very rich and delicious. Tres Leches is very popular in the Latin America region, it is made out of a basic sponge cake recipe, 3 kinds of milk and whipped cream for topping/frosting.  As far as decorating you can't really do much  since it is soaked with milk so it is usually served in a sheet pan and chilled overnight but the taste definitely makes up for the lack of presentation.  Here's a recipe that I like to follow courtesy of Erica, blogger for  Enjoy!
 (Serves 10-12)
2 cups all purpose flour
 2 teaspoons baking powder
 1 cup whole milk
 5 eggs
 1 teaspoon vanilla extract
 6 tablespoons butter
 2 cups sugar
 ½ teaspoon salt
1 can sweetened condensed milk
 1 can evaporated milk
 1 cup heavy cream
 ½ teaspoon vanilla extract
2 egg whites
 ½ teaspoon cream of tartar
 ½ cup sugar
 ¼ cup water
 1/2 teaspoon vanilla extract
1. preheat the oven to 350° F
2. Grease and lightly flour a baking dish.
3. To make the cake: In a bowl whisk together the flour, salt and baking powder.
4. In a small pot heat the milk and butter, remove from the heat and set aside.
5. In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes. Add the sugar and continue mixing for 5 minutes. Reduce the speed to low. Add the flour mixture, butter mixture and vanilla extract and mix for 1 more minute.
6. Pour the batter into the baking dish and bake for 40 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15 minutes.
7. When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.
8. Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for a least 3 hours or overnight before frosting.
9. For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.
10. Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake and refrigerate
My personal tip: If you don't have time to do the frosting, you can also use cool whip (original) as substitute and it works the same. 
***Picture above is used for reference only***
Sunday, May 5, 2013

80th Birthday Cake "A Cook's Cake"

A couple of months ago I did an 80th birthday cake for for someone who loves being in the kitchen all the time and cooking for her family.  I call this the "Cook's" cake.  I tried to incorporate as much as I can the stuff the celebrant likes to cook or serve.  Some of her staples are bread and cheese which I molded using homemade rice krispy treats.  She is also known for serving burgers as appetizers so I thought it would be a nice touch as well.   


Thursday, May 2, 2013

An Angry Birds Birthday

I made this cake for my then boyfriend, now husband Peter about two years ago. This was one of my earlier works post Michael's classes.  I enjoyed making this cake since I really got to practice using fondant and creating shapes.  Of course it also allowed me to see which areas I need to work on the most... uhmmm lopsided cake anyone?  

Wednesday, May 1, 2013

Royal Icing Recipe


I love working with Royal Icing despite its sensitive nature.  For me it pipes nicely than buttercream and there's more flexibility to the designs that you can do.
Here's a simple recipe that I like to use:
6 T Water
3 T Meringue Powder
454 g Powdered Sugar preferably 10X
In a mixing bowl just combine all ingredient and mix together using a paddle attachment, if mixture looks dry and clumpy use a small amount of water until desired consistency of the icing is achieved.
Make sure to cover or seal icing if you're not using it right away and place over damp cloth to prevent from drying and crusting. 
****Image with Wilton product taken from***