Royal Icing Flowers
February 2008
I’m working on my royal icing flowers as a part of my Wilton 2 class. These babies really do dry into delicate-looking ROCKS. And I thought the stuff was just for the top of cookies…
See these sweet little blossoms? Daisies, pansies, roses, and daffodils– any one of them could take out a tooth. But they look pretty, silky smooth, and colorful. And for this purpose, that is all that matters. We won’t make the actual cake until next Monday, but the flowers take several days to dry so we work on them one at a time. So I’m collecting a little garden.
Next week in class these blooms will find a home on the “basket cake.” But some of the extra are going onto cupcakes.
Posted in Cupcakes, Musings and Inspiration.
By Queen Bee
– February 22, 2008
Cambodia Party Cake
February 2008
Laura (who you may remember from my
Vietnam trip) has returned from Cambodia and held a little get-together to share her photos and stories about her life in Phnom Penh.
I wanted to make a special cake for the occasion and was shocked to see that putting “Cambodia, cake” into Google returns no actual cake designs! Guess I’m not the only one who thought that carving Angkor Wat out of cake would be really, really difficult. (Sorry LL.) My best tribute for this wandering soul was a suitcase, marked with Cambodian-themes stickers.
The top of the hat-box style case is marked with a profile of the main view of Angkor Wat, a passport (not edible) and the logo from IJM.
Note: International Justice Mission is an amazing organization that seeks to end modern day slavery, and restore justice to oppressed people throughout the world. Be sure and check out their website.
The sides are adorned with a representation of every Cambodian’s favorite rainy-season snack, the dried crunchy tarantula, as well as a bowl of rice to represent the rice paddies. The other side features a blooming flower to symbolize the hope of the people there, as well as some decorative nameplates. The key was to create something cool enough for people to believe that Laura, the fashion maven that she is, would carry it around. I am glad that she liked it and am very excited to watch her continue her work stateside. Go Laura go!
Cake Details
- Cake: Triple layer (tall cake) in lightly-lemony vanilla
- Filling: Raspberry preserves
- Icing: Vanilla buttercream
- Decorations: Fondant, tinted buttercream, chocolate
New toys used: Spackle knife from Home Depot, which provides the grooves on the sides
Posted in Celebration Cakes.
Tagged with asia, cambodia, suitcase.
By Queen Bee
– February 3, 2008
Onesie Baby Shower Cake
February 2008
My dear friends Janelle and Omar are getting ready to welcome thier new baby boy. The theme for the nursery is “animalitos del mundo.” Most people would just say “jungle,” but our well-travelled friend Carolyn pointed out that on no continent did God place both lions (african) and tigers (asian) to naturally co-exist. So now the theme is simply animals of the world.
One of my favorite animalitos del mundo is the giraffe. I created this jungle-themed baby onsie for the shower with a cute little giraffe on it. (Note: One of the babies at church was wearing a giraffe outfit from Carters this weekend and if I had seen it first I would have totally matched my gift to the cake. Maybe next time!!!)
The onesie and the dots are made from rolled fondant. All other decorations are piped frosting.
Cake Details
- Cake: Triple layer (tall cake) in lightly-lemon vanilla
- Filling: Raspberry preserves
- Icing: Vanilla buttercream
- Decorations: Fondant, fondant accents, and tinted buttercream
- New toys used: Palate knife (art supplies are great in the kitchen)
Posted in Celebration Cakes.
Tagged with baby, blue, onesie.
By Queen Bee
– February 3, 2008
Ridiculous Cakes
January 2008
Happy New Year!!!
I had to pass along this link about a wedding cake that is well… a little over the top. Click here to see a bride who had a cake sculpted in her image. It’s pretty close to life-sized too. Words cannot do it justice.
Posted in Musings and Inspiration.
By Queen Bee
– January 8, 2008
Christmas Key Lime Pie
December 2007
There are two important after-dinner desserts in our family. The first is Jesus’ birthday cake, shared after church. We are under the distinct impression that the baby Jesus prefers carrot cake, so that is our choice too. The second is a Christmas day key lime pie.
Luke is grandma’s kitchen helper and an expert lime-squeezer, while Ben prefers to construct a sturdy graham cracker crust.
Once it is complete, each of the boys gets to decorate half with whipped cream. Ben takes a more artistic approach, creating little tree-like formations around the edge.
Luke aims more for volume and perfection. Together, it makes for a well-balanced and delicious pie.
But the most fun is enjoying it together!
Merry Christmas from our family to yours!!!!
2007 Pie Recipe:
1/2 cup key lime juice (about 10 limes)
4 eggs
1 can sweetened condensed milk
grahm cracker crust
whipped cream
Mix all four egg yolks but only three of the egg whites. Add the lime juice and let it sit about five minutes (the citrus “cooks” the eggs a bit). Stir in the sweetened condensed milk and pour the custard into the grahm cracker curst. Technically you can chill it at this point, but I usually stick it in a 350 degree oven for about 10-15 minutes just to cook the eggs through.
Chill for about four hours in the fridge. Serve with whipped cream.
Posted in Musings and Inspiration.
Tagged with christmas, family, key lime, Pie, recipe.
By Queen Bee
– December 25, 2007
