Archive for March, 2009

Sugar Flowers & Bridal Showers

Friday, March 27th, 2009

Well, as you know my sister and I are trying to learn how to make all sorts of sugar flowers.  We have become quite obsessed with them and my credit card bill definitely proves it!  I have only actually taken one class from Ron Ben-Israel on how to make sweet pea sugar flowers and the rest we have learned through books and watching videos from Nicholas Lodge.  Sugar flowers are very tedious and require a lot of patience (and tools), but they are also one of the more artistic aspects of cake decorating.  The cake was buttermilk cake with white chocolate mousse buttercream and fresh strawberries…yummy! We made it for a recent bridal shower and were very excited to put our sugar flower knowledge to the test and create a gorgeous cake for the bride-to-be!  

We had such a great time making these peonies, berries, parrot tulips, and butterflies!  Definitely let me know which one you liked the best!

Chocolate Peanut Butter Molten Cake!!!

Thursday, March 26th, 2009

I thought I was in need of a jaw-dropping delicious recipe post, so I am pulling out the big guns and putting up the photos from the recent baking class I taught at Prep Kitchen Essentials in Seal Beach, CA. The class was on all chocolate desserts, so you can imagine how excited I was when it came to making the menu.  I couldn’t deny myself once I came across this delicious recipe for Chocolate Peanut Butter Molten Cakes…I knew I had to try it!  These little beauties were outrageously delicious and rich!  We made some other yummy treats at the class too…here was the menu:

Chocolate Peanut Butter Molten Cakes

Chocolate Malted Cheesecake with Shortbread Crusts

Chocolate Souffles

Chocolate Chip Bread Pudding with Espresso Cinnamon Sauce

Well, hope you enjoy the photos and the yummy recipe!


Chocolate Peanut Butter Molten Cakes
adapted from Food & Wine Magazine
1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
3 tablespoons creamy peanut butter
1 tablespoon confectioners’ sugar, plus more for sprinkling
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

Lots of Goodies

Monday, March 16th, 2009

LIfe as usual is quite busy!  I have so many random photos of different orders that I have recently done, so I thought I would just do a post and shove them all in here! They were all a lot of fun to do and I hope you enjoy the photos!  Definitely give me your feedback if you have a chance…I love to hear your thoughts and opinions!  

First off is a recent wedding that I did.  They venue was the Marvimon in Los Angeles…definitely my favorite venue yet!  If you are getting married in the Southern California area you have to check them out!  The bride and groom were such a pleasure to work with and I absolutely loved their whole wedding look!  The bride looked gorgeous (I am so bummed I didn’t get a photo of here in her adorable dress)!  The cake was buttermillk cake with lemon cream filling and fresh raspberries.  The cake was covered in vanilla buttercream and decorated with fresh flowers, black satin ribbon, and tiny white dots.   

As you can see from the photo, the middle tier is twice the size of a normal tier.  It is basically two separate cakes stacked on top of each other and dowelled in the middle.  Then I just frosted it as one cake tier.  It is cut the same way you would cut any other cake…you just cut the first cake and then take off the cardboard base and continue cutting the next cake.  

For their favors they decided to go with cake ball lollipops.  They choose buttermilk cake dipped in white chocolate and red velvet cake dipped in dark chocolate.  We then bagged and tied all 115 bags and put their monogram on the front.  I think these are such a great wedding favor and are quite tasty too!

These next treats were made for some of our corporate clients.  We printed their logo on edible frosting sheets and then placed them on our delicious sugar cookies and also made matching cupcakes to go with them.  For the cupcakes we placed the edible frosting sheet on a disc of fondant to give it stability.

This next cupcake was done for a friend of my sister’s.  She threw her friend a graduation party and wanted some cupcakes for the celebration.  I will be selling these fabulous liner’s along with many others on my website shortly!  If you want to order some right away just leave me a comment and I can email you all the information.

This next cupcake is from a small birthday order that I did.  I used a chocolate transfer sheet to get the fun design on top and then just colored the frosting and added some sugar sparkle to finish the look off.

This cake was made for one of my little brother’s friends.  He had a rock climbing birthday party and his mom wanted to surprise him with a fun cake to go along with it!  Here is a quick photo demo of how I did it.

And lastly, this final cake my sister and I made for an auction at my old high school.  The cake was red velvet with cream cheese frosting and then I covered the cakes in white fondant.  My sister made the gorgeous sugar flower and decorated the cake with black fondant lace.  

Well, hope you enjoyed the random post of photos!  


Princess Birthday Cake & Barbie Desserts

Monday, March 9th, 2009

This weekend was such a whirlwind of events…weddings, auctions, baby showers, and bridal shows, but with the help of my family I SURVIVED!  I actually have lots of things to blog about and am so happy I finally have spare minute to blog!  I absolutely love when clients want to order a custom cake with all the details and so when I got the chance to make this cake for a precious girl turning one I couldn’t wait. The cake was a lot of work…well, more like the crown was A LOT of work, but afterwards is was definitely worth it!

Here is the step-by-step process of the cake!  First I covered the three tiers in white, light pink, and deep pink.  Then I used an impression mat to make the dot imprint and cross-hatch imprint.  You just push the mat onto the fondant while it is still soft and then continue to follow the pattern around the cake.  

I then used my pearl maker to make pearls to go around each cake layer.

Next I added a ribbon band and made two different bows for the tiers.

I used royal icing to pipe little hearts on the cross-hatch pattern and then painted them with silver luster dust.

I then added the bands and bows to the tiers and sprayed the whole cake with pearl luster dust.  

Lastly I added my hand-made crown…which was very tedious by the way!  I had many problems with it not drying and collapsing, but finally (with my prayers) it stayed up!

A few weeks back I also got the great opportunity to make cookies for Mattel!  They were having a creative meeting for the upcoming 50th anniversary of Barbie and had me make cookies with their printed images on them and some cupcakes to go along with it.  I had a blast making them and seeing all of their great ideas!

I would love to hear what you thought about the cake and cookies!



Bridal Trunk Show @ The White Dress

Wednesday, March 4th, 2009

Hi everyone!  I just wanted to let you know that my sister and I will be at The White Dress in Corona Del Mar, CA this weekend for their huge fresh-off-the-runway wedding dress trunk show from Amsale’s bridesmaid collection, in addition to dozens of styles from Priscilla of Boston, Melissa Sweet, Vineyard, Badgley Mischka, Lynn Lugo, and Vera Wang.  This event will also be celebrating their new Bridesmaids’ Lounge…too much fun!

We will be showcasing our wedding cakes, cupcakes, cookies, and mini desserts for all the brides-to-be!  If you are a bride in Southern California look no further!  I purchased my dress from The White Dress and LOVED it!  Here is a photo below of me on my wedding day!  I wish I could find a shot of the full dress, but of course I can’t find the DVD with all my photos on it, so this will have to do for now!

I am also so excited for the other great wedding vendors that will be there!

• Celebrated jewelry designers, Michelle Miller of MMM Designs and Justine Murray of The Tiara Room, will be unveiling their new lines of jewelry and accessories for bridesmaids

• Renowned Orange County-based Wedding Planner Jesi Haack will be on hand to answer your questions and offer advice about the most up-to-the-minute ideas and trends

• And, of course, plenty of champagne!

Here is all the info:

Friday, March 6 through Sunday, March 8
9:00 AM to 4:00 PM


If you would like to make an appointment for this very special event, please give them a call at

(949) 723-0121.


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