Posts Tagged ‘Baby shower cake’

Recent Kid & Party Cakes

Monday, April 9th, 2012

We have been busy, busy at the shop making lots of fun cakes for kid’s birthday parties & baby showers and here are just a couple recent photos…

First up is an adorable Sesame Street Cake complete with a hand sculpted Elmo by Kyong!  Recently since I was pregnant and now have my little one I haven’t been working on many cakes, but rather getting ready for the new shop in Newport Beach and spending time with my little one, so Kyong, Jenna, & Irene have been doing all the cakes and I have to say I love seeing how they all turn out!

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Still sticking with the Sesame Street theme here is an adorable Big Bird cake!  Kyong did a fab job with this figurine too!

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Kyong went on vacation for a week this month and Jenna & Irene really did a great job with lots of cakes!  This fun topsy turvy cake was for a 15th anniversary celebration and their love of Micky & Minnie Mouse was definitely on display as well!

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Gotta love a Super Hero Cake!

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I think this Dora cake is so simple and sweet…the flags/party hats are such a great little addition to the design!

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This is next cake is quite over the top and lots of fun!  The sweets theme is carried out perfectly on each tier I think and I love the color scheme as well!

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First birthday cakes are always a lot of fun to do and this next cake was no different.  It was for one of our best customers, Michelle from MiBelle!  Her little son Izzy turned one and she wanted a fun, modern cake that pulled in the “Brown Bear, Brown Bear” Book theme.  We did a play off of our popular hand painted wedding silhouette cake and instead did the words to the book!

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One really popular style of cake these days at the bakery is our smooth ombre/color style cake.  Irene is a definite pro at it and I love these next two cakes she did…one for a birthday and one for a baby shower!

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Baby Showers are such a great excuse to get a cute cake and this next cake has a serious cuteness factor to it!  I love the little saying…”Look Whoooo’s Having a Baby…”

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This next cake is a great twist on a popular baby shower cake we do, but they switched it up with the adorable sign and patterns on the cake.

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This is a new design and I love it!  How cute is the little topper!?!

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Thanks so much for stopping by the blog!  Definitely let us know what cake was your favorite!

Fun Kid’s Cakes

Monday, May 2nd, 2011

We have lots of fun kids cakes to share with you today!  Kyong gets to do most of the kid’s cakes around the bakery and I think she does a fantastic job!  First up the adorable ladybug cake for a little girl’s 1st birthday party!

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This jungle cake was for a fun baby shower and I think it is definitely all boy!

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These cute and funny hippos were actually the main attration for a groom’s cake we did for a recent wedding.  I guess the bride and groom call each other hippos and so they wanted a fun cake to celebrate that!

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Cute kitty cats accented this lovely birthday cake…

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I am just smitten with this angel and cloud themed Christening cake…it is just so dreamy!

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We also do a lot of basic designed buttercream cakes at the bakery and I’ve attached some below…

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The ruffle buttercream cake is just so popular right now and I have to say that I love tons still!  Thanks for stopping by!

MORE Specialty Cakes Coming Your Way!

Monday, October 18th, 2010

Since I couldn’t fit all the specialty cakes in one post I thought I’d do a “Part II”!  First up is a gorgeous 1st birthday cake we did for a sweet little girl!  I especially love the crown on this one!

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This next cake was a fun one that Kyong did amazing at!  Everything is so crisp and clean…I love it!  This cake was for a 70th birthday party for a father & grandfather so the client had us put all the special words that mean something to him on the board. It was also the client’s daughter’s birthday, so we threw in one large chip with a birthday wish on it for her as well!

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This cake was made for a special teenage girl who wanted a fabulous cake for her birthday.  Her mother said she always watched all the cake shows & so it was really fun to be able to give her a special cake for her birthday too!

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I’m surprised that we haven’t done a Dora cake yet at the shop, but this was really our first one.  It turned out quite cute and I hope the little girl loved it as much as we did!

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We’ve done it before, but I do have to say that I never get tired of the pregnant lady silhouette cake…too cute!

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This last spread is special since we got to make the cake & cake lollipops for a friend of mine.  Michelle, from Mi Belle Inc, threw the cutest baby shower for a friend of hers and asked us to do a surf themed cake.  I loved that she set it all up on a real surfboard…what a great idea!

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Of course she had to have some red velvet cake lollipops!

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And the inside….our best seller Candy Bar!

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Thanks so much again for stopping by!

Cakes, Cookies, & a Meme

Sunday, June 15th, 2008

Here are some photos of two recent orders I did this past week. One order was actually for a client I met through my blog. I got to know her even more when she attended one of my classes at Prep Kitchen Essentials. She was throwing a shower for her niece who was having a little boy and wanted me to do the cake and cookies for it. When she showed me the invitation I fell in love with the color scheme. It is so fun doing orders that have beautiful colors to work with! The cake was a variation of one that I made for my sister-in-law for her baby shower. Instead of a tiered cake, I just did a 1/2 sheet cake. The cake was a fluffy white cake with lemon cream and fresh raspberries and was covered in swiss meringue buttercream. Overall I was pretty happy with the cookies and cake!

The other order I did was for a neighbor of mine. It was her daughter’s first birthday party and she wanted a simple, but cute birthday cake. The theme was strawberries, so I went with pink and red colors and also put two strawberries on top to hint at what was inside. The cake was a chocolate cake with vanilla buttercream and fresh strawberries.

Last week I was also tagged by Kristin at The Kitchen Sink for a meme and I am finally getting around to it. So here it goes…

What were you doing 10 years ago?

Well, I was just finishing middle school…playing soccer, liking boys, and hanging out with the family.

What are five non-working things on my to-do list today?

1. Wish my Dad Happy Father’s Day!

2. Go to the farmer’s market.

3. Relax…since the past three days were crazy with work!

4. Blog…I guess I’m accomplishing it!

5. Exercise

What snacks do you enjoy!

1. Good bread

2. Pinkberry

3. Cheese

4. Ripe fruit

5. My sugar cookies

What would you do if you were a billionaire?

1. Help those around me who are in need of money. (My mom and dad practice this daily and always inspire

me!)

2. Travel…especially to Florence, Italy

3. Save

4. Buy a home in Belmont Shores

5. Put away money for my three nieces for college

Where have you lived?

All in California…Long Beach, San Diego, Costa Mesa, Torrance

What jobs have you had?

1. Babysitter and nanny

2. Grandma’s Ice Cream

3. Memories, a scrapbooking store

4. Teacher’s aide in a couple elementary schools and high schools

5. Pastry assistant at Zov’s Bakery & Bistro

6. Owner of Sweet & Saucy

And I am tagging anyone who wants to share a little bit about yourself with the blogging world. I would also love to know what your favorite blog is…I am always looking for a new blog to check out!

I also wanted to say thank you to The Recipe Girl for giving me the “Yummy Blog Award”.

She has a fantastic website, which you should definitely check out!

More Sweet Melissa’s Recipes & Baby Desserts

Thursday, April 10th, 2008

Well, I’m back from Palm Springs…not that much tanner, but a start!  Baking is just not in the books this week I guess because right after getting back from Palm Springs I went to babysit my sister’s three beautiful daughters so that she could go to Palm Springs for a few days too.  They are such a joy, but definitely keep me very busy!  I wanted to share with you the Sweet Almond Cake recipe from Sweet Melissa’s Baking Book though because it is just too darn tasty to keep a secret.  I have to say that this book is probably my #1 go to book right now for testing new recipes and it hasn’t failed me yet.  I made this cake for the baby shower I did last week and it was a huge hit!  Like I said in an earlier post, I added fresh raspberries to the lemon curd since I love fresh fruit and I thought that it turned out to be a lovely addition.  Hope you all find the time to try out this recipe and let me know if you do!

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SWEET ALMOND CAKE WITH LEMON CURD AND LEMON MASCARPONE FROSTING

I get very excited about this cake. The almond cake is deliriously delicious all on its own. To add thin layers of fresh lemon curd gilds the lily. But the silky lemony mascarpone frosting? It’s just too much (you should really try this—really).

Makes one 9-inch cake

FOR THE CAKE

2 cups sliced blanched almonds

2 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 pound (2 sticks) unsalted butter

1 1/2 teaspoons pure vanilla extract

3/4 teaspoon almond extract

12 large egg whites, at room temperature

FOR THE LEMON CURD FILLING

3 large eggs

1 cup sugar

½ cup fresh lemon juice (about 5 lemons)

6 tablespoons unsalted butter

FOR THE LEMON MASCARPONE FROSTING

1 1/4 cups confectioners’ sugar

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

Pinch kosher salt

1 3/4 cups mascarpone cheese, at room temperature

12 tablespoons unsalted butter, at room temperature

BEFORE YOU START

Position a rack in the center of your oven. Preheat the oven to 350°F. Butter and flour two 9 x 2-inch round cake pans. Line each pan with a 9-inch round of parchment paper.

TO MAKE THE CAKE

1. In the bowl of a food processor fitted with the metal blade, combine the sliced almonds with 2/3 cup of the sugar and pulse grind until it is a coarse flour.

2. Transfer the almond flour to a large bowl. Add the all-purpose flour, an additional 2/3 cup of the sugar, the baking powder, and salt and whisk to combine.

3. Have ready a fine-meshed strainer. In a medium heavy-bottomed saucepan, brown the butter over medium heat. (The butter will melt first, and then the milk solids will settle to the bottom. After a little while, the milk solids will start to turn golden.) When the milk solids have reached a nutty brown color, immediately remove from the heat. Using the fine-meshed strainer, strain the butter into the flour mixture. Stir to combine. Discard the butter solids. Stir in the vanilla and almond extract.

4. In the very clean bowl of an electric mixer fitted with the very clean whip attachment, beat the egg whites on medium-high speed until they hold soft peaks. In a slow steady stream, with the mixer on medium, add the remaining 2/3 cup of the sugar. Increase the speed to high. Beat until there are firm—not dry—glossy peaks of meringue.

5. Using a rubber spatula, briskly fold one-third of the meringue mixture into the batter to lighten it. Gently fold in the remaining meringue until just combined.

6. Divide the batter evenly between the prepared pans. Spin the pans to level the batter. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool in the pans for 20 minutes before turning layers out onto the rack. Cool completely before filling or frosting. The baked layers may be stored tightly wrapped in plastic wrap at room temperature for 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days, or freeze wrapped in plastic wrap and then aluminum foil for up to 2 weeks. Do not unwrap before thawing.

TO MAKE THE FILLING

1. In a medium nonreactive bowl, whisk together the eggs, sugar, lemon juice, and butter. Set the bowl over a pot of simmering, not boiling, water. Stir until the butter is melted. Continue to stir until the lemon curd thickens and is nappante (thick enough to coat the back of the spoon), about 10 minutes.

2. Strain the lemon curd into a clean bowl. Lay a sheet of plastic wrap flush against the surface of the lemon curd (to prevent a skin from forming). Place the bowl in an ice bath (see Note, page 99) to cool before using as a filling between layers. The curd will thicken upon cooling; use it only when cool. You will use about 2/3 cup of lemon curd for each layer.

The lemon curd keeps refrigerated in an airtight container for up to 1 week. Whisk until smooth before using.

TO MAKE THE FROSTING

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the confectioners’ sugar, zest, lemon juice, and salt on low speed until the sugar is dissolved.

2. Add the mascarpone and butter and mix until just combined. Do not overbeat or the frosting will be grainy. Rebeat briefly after standing, if needed. The frosting keeps in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature and beat briefly before using.

The cake is best eaten slightly chilled. it can be kept in a cake saver in the refrigerator for up to 3 days.

The foregoing is excerpted from The Sweet Melissa Baking Book by Melissa Murphy. All rights reserved. Copyright © Melissa Murphy, 2008.

I thought I would also leave all of you with two photos of a sugar cookie order that I had last week.  The colors were the same as my cake, lavender and sage green…I guess that color combo is in right now!  Not the greatest photo quality, but I was running out the door and thought I should snap a shot!  Enjoy!

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I have had a couple people ask me about the silhouette I used, so here it is.  Hopefully it inspires you to make a cake!

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Baby Shower Cake

Sunday, April 6th, 2008

Saturday I had the great pleasure of helping throw a baby shower for my sister-in-law who is pregnant and due June 10th.  When we talked about who would do what for the shower I volunteered to do the cake, since in my book practice makes perfect.  I hadn’t done a baby shower cake before and couldn’t wait to start coming up with the design.  My sister-in-law loves the color purple so I thought sage green would be a great color combo. I love looking at other people’s cakes for inspiration at Cake Central, which if you haven’t checked out is a treasure trove of wonderful delights.  I had seen many baby shower cakes done with fun silhouettes of pregnant ladies on it and decided to try one out myself.  I found this sketch of a pregnant lady on Cake Central and decided to go with it.  I was extremely lucky to have my friend Erica O’Brien, from Erica O’Brien Cake Design, come over and help me with it and overall we were pretty happy with how it turned out.  The credit for how well the silhouette turned out definitely goes to Erica…she meticulously cut the design out with an exacto knife and I thought it turned out great!  I decided to also try another new idea with this cake and did the middle tier almost double the size of the bottom and top tiers.  This look again comes from April Reed, who’s cakes are often not your traditional size and shape and in my opinion are very fun and interesting to look at. This cake design was quite tricky and especially hard to travel with.  I assembled the whole cake and then drove it to the place, which was very stressful and scary at times.  Next time I am assembling this style of cake on site for sure. The cake did make it there all in one piece and was a fun addition to a great shower.  I was also very happy to get so many compliments on the taste of the cake too, which in my opinion is the most important part.  No matter how beautiful a cake is, if it doesn’t take as good as it looks then it is a failure in my opinion.  The bottom cake was a Sweet Almond Cake with Lemon Cream and fresh Raspberries and a Lemon Mascarpone Frosting, which was a recipe from Sweet Melissa’s Baking Book that I tried for the first time with great success.  I used my own recipe for lemon cream, and I added the raspberries since I love fresh fruit in cakes.  The almond cake was to die for and I highly recommend trying it yourself.  The top two tiers were Banana Buttermilk Cake with Peanut Butter Filling and Milk Chocolate Ganache Frosting.  I think that it is really fun for your guests to have a choice between two different types of cakes since some people like light fruity cakes and others tend to like a richer cake with some chocolate in it.  I am currently on vacation in Palm Springs trying to get a tan before my friend’s wedding, so I can’t post the Sweet Melissa’s recipe right now, but I will try to get it up for you soon.  I do highly recommend buying the book yourself though as it is full of great recipes for all sorts of occasions.

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As you can see I used the stamping technique on fondant again for the tiny circles around the cake.  I added the tiny dots of royal icing to the bottom of the cake board and the border of the frame for added detail and luster dusted the whole cake to give it a shimmer.  I love the detail of the pregnant lady, especially her little heart on the belly for the baby inside!    

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 Thanks for taking a look!


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