Archive for Cake

A Good Thing in a Smaller Package

Recently I attended my friend Jillian’s wedding in Wisconsin. As soon as I walked into the reception hall, my eyes were immediately drawn to Jillian’s unique centerpieces. They were 6 inch wedding cakes! Each table had their own little cake covered in white buttercream frosting, decorated with different designs in her wedding colors. What a cool idea! I knew right then and there that I needed to get a 6 inch cake pan so I can make these adorable little cakes.

After a trip to my favorite cake supply store, I became the proud new owner of a 6 inch cake pan. How perfect! People are always looking for smaller cakes. They often want something for a celebration but don’t want the guilt of eating too much cake and I completely understand. Smaller cakes are also ideal for people that don’t want to spend too much and have too much leftover. For some folks, it’s just enough cake without over doing it.

It seems to be a trend in the baking world. People want smaller cakes. You will notice this in your chain supermarket stores and bakeries; smaller cakes and even half cakes are very popular. Consumers want their cake, but they don’t want to spend an arm and a leg on it. This might also explain why cupcakes are all the rage right now. Sometimes, a 6 inch cake is the way to go!

Last week I made a 6 inch cake for a 1 year old’s birthday. The cake was used as a topper for a cupcake tower. It turned out to be very cute! It was decorated perfectly for a little girl. Pink and purple ribbons of butter cream surrounded the little cake with purple covering the top. The cupcakes were decorated with white, purple and pink buttercream with a sprinkle of colorful jimmies on top.  The 6 incher is definitely one of my favorites to make and decorate and please believe that I’m adding it to the menu. It’s budget friendly and you will love how charming and tasty this miniature cake is.

Operation Make a Cake

If you have been reading my blog, you probably know that I consider myself a cookie queen. As for baking cakes by scratch, I am kind of a newbie.

A couple of months ago, I decided it was time to start baking cakes. Operation Make a Cake was in full effect. The KitchenAid was in overdrive and the oven was working overtime. Cakes and cupcakes were popping out of the oven on a nightly basis. There were some good ones and some not so good ones; finally I came across an excellent recipe.strawberry batter

After all of my cake trials and errors, I decided to take on a strawberry cake with strawberry filling. As a cake novice, I was a little nervous, but thought, it is now or never. Of course I made some sample strawberry cupcakes and there were delish! After spending a couple of hours, mixing, baking, filling, frosting, and decorating, I had the perfect strawberry cake….or so I thought.

Something went wrong, majorly wrong! I was mortified! What happened? I was told it was hard and mushy. How could it be both? They were very inconsistent messages, and I was not even able to try it! After some tears, swear words, more tears and questions, I decided that maybe cakes were not for me.blank cake

My husband came to the rescue with hugs and advice. My confidence was back up (kind of), and I was back in the cake baking business. After more researching, mixing, tasting and a few pounds, I found it. The cake looked great and I had a good feeling about it. It tasted so good, I didn’t even regret not frosting it.

Fast forward a couple of months later, one of my family members asked me to make them…you got it, a strawberry cake with strawberry filling. Of course I said I would make it, although I was nervous. With tender loving care and lot of prayer, I made theside of cake strawberry cake. It looked beautiful from the outside, but how was the inside? Would it be moist, light and most of all…unforgetable? My anxiety rose as the cake was being cut. Did it have the same issues as the last strawberry cake? NO WAY!! It was delicious, moist strawberry cake with homemade strawberry filling, with real strawberries, and butter cream frosting. The cake was a hit.

In case you are wondering what the problem was in the first cake, it was the filling. Apparently I did not let it cook down and thicken enough. LESSON LEARNED!mels cake

Am I still nervous about cakes? Sometimes, but I have been learning tons and my confidence is growing.

What makes you nervous about baking?

5AM Cake Disaster…..or Is It?

5:01 AM- Began to mix the yellow cake batter.

5:30 AM- Put the cake in a 12×18 pan and placed it in the oven.

6:25AM- Took the beautiful golden yellow, half sheet cake out of the oven.

6:55 AM-Flipped the delicate cake out of the pan.

6:57 am- The moist, beautiful, golden yellow, half sheet cake is now lay on the table in 4 pieces!!! AAAAAHHHHHH!

What a mix of emotions in less than 2 hours! My precious planning to save time, has now added 2 hours on to the other 2 half sheet cakes I need to make later that night! UGH! And I was going to be late for work!

I worried and prayed all day about that cake, in hopes that I could fix it.

It was totally beyond repair. While having a pity party for myself, I nibbled on a few hunks of cake, and it came to my mind…….CAKE POPS! I have wanted to try them out. And now sitting right in front of me was my “gift”, a broken, irreparable half sheet cake.

bag of cake

The cake went from lying on cooling racks in 4 pieces to being shoved into a plastic freezer bag (thanks to my husband for doing the dirty work). This bag o’ cake will hopefully turn into beautiful cake pops.

 cake ball mix

cake ball prep

Wishful thinking, it turned into this! Yummy, but NOT pretty.

cake ball first trial

Thinking the second time would do the trick, I tried again, this time drizzling them with homemade fudge.

cake ball glass picture

They look a little better.

I have some work to do, but I will keep trying and will post my cake pop trials.