Archive for rose cake

• BABIES AND BIRTHDAYS…

Posted in Cakes with tags , , , , , , , , on August 23, 2009 by beverlydill

Cake #1 – 08.23.09

Lisa contacted me awhile back about doing her grandmother’s 86th Birthday Cake.  She wanted 45 cupcakes with red roses and yellow accents.

I decided to put the cupcakes on the new stand we did her daughter’s birthday cupcakes on.  I baked two 6″ round yellow cakes for the topper cake followed by 45 cupcakes to fill the two tiers below.  I covered the topper cake with buttercream, added a red satin ribbon and piped cornelli lace.  I created the topper with red roses and yellow flowers and yellow ribbon to accent.  I piped a buttercream swirl on top of each cupcake and places a royal icing rose on each one that I had made a few days earlier.  I placed the remaining royal icing roses on the topper cake.  After 4 hours, it was complete.

Happy Birthday, Mrs. Edna!  I wish you many more happy ones to come!


Cake #2 – 08.23.09

I was contacted awhile back about a baby shower cake for some friends expecting their second little girl.  I received the invitation in the mail to match the cake to.  It had three baby blocks so I decided to work the clocks into the design on the cake.

I baked 6 – 6″ square yellow cakes.  I stacked them two high for a total of 3 clocks.  I sat two at different agles on the cake board. I covered them in buttercream and piped on a heart with light pink buttercream in the middle of each side of every block.  I came back and piped the corners of each block eith the same color.  I used the white buttercream to pipe on the cornelli lace design surrounding the hearts.  Finally, I placed the third block on top of the bottom two and supported with dowel rods.  After four hours, it was complete.

Congrats, Jenny and Korey. We can’t wait to meet baby Allyson!

• A GOLDEN TOWER AND A CHOCOLATE DELIGHT…

Posted in Cakes with tags , , , , , , , , , , , , on November 9, 2008 by beverlydill

Cake  – 11.08.08

I met with a couple earlier in the Spring about a November wedding. She had many ideas for the cake so we sat and went through designs and photos until she came up with the perfect cake. We met one more time to decide on sizes and grooms cake design and finally we were all set. Since her wedding colors are red, gold & ivory, she went for an ivory four tier wedding cake with roses between each tier and gold detailing. The grooms cake was to be a Chocolate lovers dream, two tiers of chocolate cake with chocolate ganache poured over top dripping down the sides with a monogram design on the top that was used in their invitations. Both cakes were to feed 296 People.

Cake #1
I began with the Grooms cake. Because the top monogram design was to be made of royal icing, I made it up a couple nights in advance. I piped the design with icing and let it sit 24 hours to harden. I then covered it with gold luster dust and it was complete.

The Grooms Cake was to feed 62 people, being two tiers (8″ & 10″).
8″ – Chocolate Fudge Cake with Hazelnut Filling
10″ – Chocolate Fudge Cake with Hot Fudge Chocolate Buttercream

After frosting both cakes with brown tinted buttercream, I made up the chocolate ganache. I poured the ganache on the 10″ and let it drip down the sides. Next, I placed the dowels in the bottom tier and one long one to go through the middle of both tiers. I lowered the top tier onto the bottom and then poured the remaining ganache on top. As the ganache hardened, I piped a buttercream bead border around the cake. Finally I placed the royal icing monogram design on top and the Grooms Cake as Complete.

 


Cake #2
The wedding cake was to feed 234 people and be 4 tiers, including many different flavors:
10” : Apple Spice Cake with Cream Cheese Filling (saved for anniversary cake)
12” : French Vanilla Cake with Vanilla Buttercream Filling
14” : Yellow Cake with Chocolate Fudge Buttercream Filling
16” : Apple Spice Cake with Cream Cheese Filling

I began by piping a “dam” of icing around the center layers of the the cakes. This was to keep the different fillings from flowing out into the outer icing. After all the filling were included, each cake layer was put together and iced with ivory buttercream. I then placed a different stencil to each tier and piped gold buttercream detailing. After all the accents were finished, I placed quite a few dowels in the bottom three tier cakes for support since they would have 3″  between each tier and so much weight to hold. The separator plates and columns were then added to the top of the bottom three tiers. Finally, I piped a golden border to the base cake. After 16 Hours Baking/Decorating the cake was complete and ready for transport.

We lined the car floor with a non-slip runner and a large foam mat. We placed three wedding cake tiers on the foam and held the grooms cake since it was two tiers and the wedding cake topper. As we arrived in Clarksville at the Riverview Inn, we set up the Grooms Cake on its desired table and began stacking the wedding cake tiers on its own table. After the four tiered cake was put together, I piped the gold border on the top three tiers and began placing the red roses between the tiers on the separator plates as if each tier was floating on a bed of roses. After placing the roses on the top tier it was complete. Special thanks to Tim for helping us with the roses. You’re awesome. Also, major thanks to my mother and father and Ben for helping with the cake, delivering and setting up.

Congrats, Mr. and Mrs. Hopson! It was such a pleasure meeting you and working with you on such a special cake. I pray the Lord Bless you both with an incredible marriage and many happy years to come.