Archive for the ‘Art’ Category

It was the hardest cake I ever made! It took me about 5-6 hours to get the actual cake done and then another 3 hours to decorate. I didn’t even finish all of the details but I think it looks awesome!

It’s a green Dooney & Burke handbag cake; made of chocolate chip vanilla cake and chocolate cream cheese butter cream icing; so yummy! I can say for sure, after all of this work, this purse cake could sell for at least $150 plus; after all of the little details are finished.

If you are novice, you are looking at an entire day of work, at least, and maybe more details the next day.

Well, I did it!

Dooney & Burke Handbag - it's a cake!

Dooney & Burke Handbag Cake


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It seems like I took a little break from making cakes – well deserved!! But, I am back 😉 and this time it will be a purse cake. To be more specific, it will be a Dooney & Bourke Handbag cake. I will post the steps I will have to take to get this puppy done. So, check out the blog again by end of next week and I will have it here.

 This is the real Dooney & Bourke Handbag – let’s see how mine turns out!







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This was supposed to be my last cake, I said I wasn’t signing up for the next class; but I did!  – Well, I was not in the mood to make gum paste roses that day. So, I just made two roses and used some left over Royall icing flowers from my basked weave cake. Plus, I had made a color flow Betty Boop that fit just perfect on the cake. 

This was a chocolate cake with butter cream icing; some ready to use icing from the can, some homemade, the colorful stuff is all homemade.

I will be taking the next class; which is gum paste and fondant. We’ll learn how to mold flowers and some other stuff, I hope, with gum paste and we’ll use more fondant on cakes. It should be fun. I got some chocolate fondant that kind of taste like dark twizzlers.

So, I took the cake to work and it was gone in an hour – perfect for Friday breakfast!!

The Betty Boop was made with Royal Icing and color flow icing; it’s a little work but the great thing is that you can keep these decorations forever, or for at least a few parties if no one is willing to eat it 😉

Fondant Tips

1 – never put fondant in the refrigerator; this is why I could not use fondant in my Betty Boop Cake. I had strawberries in the middle and it needed to be refrigerated.

2 – never cover fondant, it gets all wilted and can form bubbles. If you do cover it, just remove the cover as soon as you remember this tip and it should come back to normal consistence, meaning should get hard and take form again.

3 – to keep fondant for up to 1 year, cover in shortening, wrap in plastic wrap, then put inside a Ziploc bag w/o any air, finally put inside a very air tight container.

4- best quality fondant– look for Satin Fine Foods Rolled Fondant http://www.satinfinefoods.com/ – it tastes great! You can also purchase it online at a few different sites http://www.fondantsource.com/saicerofo2.html , http://www.intotheoven.com/ ,  http://www.globalsugarart.com/cat.php?cid=799  –do not buy Wilton Rolled fondant, it does not tatse good, and you don’t want people eating that from your cake.

Have fun with your cake baking!

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This was an order for a Miami Dolphin fan, after my Sunday cake for my class, on Tuesday night I bajed this one – for a birthday. I was really excited to make the cake and see how it turned out. It was a chocolate cake – delicious recipe. Used sour cream and made the batter very silky. Well, it looks cute, even has a fondant helmet! The person that ordered the Miami Dolphin Cake loved and I hope they enjoy the taste as well! It was had to ice he dolphin; next time I would use fondant and make it really smooth.

Pre-icing cake

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