Cake Orders

Well since last month I have been getting down to business. I have since launched a Face Book business page called Lil's Little Cakes and have ordered my very first business cards. And you guessed it, my business name is Lil's Little Cakes. Which is kinda funny because my first two professional cake orders I have received are for big cakes. A little more on them later. I've also signed up for a business seminar and have booked in for another cake course with contemporary cakes.

I'm glad to finally have things happening.

Thanks to my cousin (thanks Julie) I discovered Vistaprint.com.au it's a great site where you can create business cards, sticker, magnets, invitations and just about any thing with your logo of choice. My lovely friend Grace helped create my business logo (see right of page) and I used this to create my first business cards. I will also later down the track get some stickers for my cake boxes and maybe some fridge magnets to give out to customers. Heck I might even splash out on a coffee mug lol. Hopefully the new cards will arrive in the next few days.

My new Face Book business page is going well. I have 20 people following me so far and as a result have received my first two cake orders as a result. I hope to put pictures of all my work onto it, to hopefully grow my profile.

Now to my current cake order. The cake was ordered for a lady's birthday which has a 'Twilight' theme. The Cullen family from the movie has a lovely family crest, which is to be the feature of the cake. The cake will be black and silver so will look spectacular. I will definitely posting pictures once i'm finished. The cake is for about 60 people so will be a large oval to complement the shape of the crest.

I might also have an engagement cake to do soon too.

But also in the meantime I have a couple of orders of Valentines Day cupcakes which i'm going to decorate in pastal colours with flowers and hearts. The lucky ladies will hopefully be very happy with their little chocolate love cupcakes.

My next cake course is coming up at the end of next month. It will be a two day course working on life size sugar flowers, like roses and lillies etc. I can't wait. Jackie is a great teacher at contemporary cakes plus i also get a couple of days off work, so that's a bonus.

Well i've got ganache to make so I will post some new pictures soon.

Lil.

Cake Class

Well I’m excited to say I recently attended a one day cake course at Contemporary Cakes. Jackie the owner and creator runs many courses from beginner to master level. Check out her website for more details www.contemporarycakes.com.au

The Bow tie Cake course I did is all about the decorating. Jackie supplies a 7 inch round 3 inch high mud cake to use, which is cooks herself. We are taught how to level and cut our cake to size, ready for ganaching. Then the chocolate is next. By using ganache you are able to get a pefect set finish as a foundation for your sugarpaste. Without ganache the end result would be lumpy and uneven.

Once the ganache is applied and leveled it is let set for about 15 min. The Ganache should go hard to the touch. Then using a hot knife or your hands, we made the surface perfectly smooth.
From here we applied a sticky glace then set the cake aside to roll out our sugarpaste (fondant). As the cake is 3 inch high and 7 inches across we needed to roll our 21 inches of sugarpaste. For every inch of cake you will need approximately 100gm’s of sugarpaste. So for a 7 inch of cake use 700g of Sugarpaste, we used a little more just to be safe.

It is important to kneed your sugarpaste untill workable. If there are any hard bits in it, make sure you remove these as it will make your rolled out sugarpast lumpy. Kneed sugarpaste until it becomes smooth and maluable. But not too much as it will begin to turn stringy and sticky. If your room temp and humidity is right, you shouldn’t need any cornflour or icing sugar to dust your bench. It is best to use a metal benchtop or a corian bench top. Marble is also good as it holds a cooler temperature. However this may work against you when you are doing decorations as it will make your paste set quicker.

Once the desired sugarpaste is rolled out we quickly apply it to the cake. Working quickly is essential as the longer it takes the drier your sugarpaste gets, which means cracks will appear. Once smoothed around the edges we used a pizza cutter to remove the excess. From her we now decorated our base with sugarpaste also. This gives a very clean and uniformed look to the design. It would look funny to have a purble and brown cake sitting on a gold board etc.

Now we moved onto the bow. For this we add some hardner to the sugarpaste to make sure it sets hard enough to hold its shape. But this means you need to work quickly as it will dry out. If you don’t work fast enough you will get crazy cracks all through your work when shaping your bow.
Then it’s up to you how you decorate the rest. Choosing two good base colours that match well will make the cake look so much better. I used purple and would have used more brown on the dots however there is only so many hours in a day. The day course started at 10am and finished at 6.30pm. Without all the explaining that Jackie does this cake would have taken me about 5 hours to decorate. It helps to have a nice cooled cake to start with too.

If I were to make this cake professionally I would probably charge $75 to $100 for it atleast. The cake is very rich in flavour and would easily feed 16 people with small pieces or 8 people with very large pieces. It’s not the ingredients that are costly but the time that goes into a cake. Jackie does use the very best chocolate which retails for about $20 a kg so the costs do add up.

I can’t emphasise enough how great a teacher Jackie is. She gives enough time for each student to perfect what they are doing and complete every stage of the process. This class was very hands on and best of all we got to take out finished master pieces home and with any left over sugarpaste. I think I’m going to make some lovely purple and yellow daisies with my left overs.

My first professional cake

Well on the weekend I tried to make my first professional cake. And I have to say it turned out quite well.

Some friends of ours were having a joint birthday dinner, so I offered to bring cake. I asked her what flavours and colours they liked. Blue, Purple and Chocolate.

So with that in mind I thought I would do a two tier cake, one for her and one for him, with some wired stars on top. Because the cake was for a boy and a girl I didn’t want to make it too girly so I decided on a diamond checker style design. So I did up a sketch with a few ideas and started first thing Friday after work.

Little did I know that it was going to be the hottest and muggiest weekend yet this year! With the temp at 34 and the humidity at about 90% I had to have the air con cranked all day and even then it was hard to work the icing.

From my hours of Utube and internet scouring I decided Mud cake was the best option with ganache filling. Once the cakes were baked and ganache made it was time to slice, stack and cover. So by midnight I had the cakes in the fridge ready to be covered the next day and the three portions of fondant coloured.

Originally I was going to do a black border and black stars. However getting fondant a good black colour is nearly impossible. So the stars ended up a sort of dark grey purple colour but they still turned out ok.
Saturday I started early. I rolled out my first large piece of fondant to cover the bottom cake. Mind you at this point I remember I don’t own a large rolling pin… What to do? Well luckily it is so close to Christmas as I had a think roll of wrapping paper that did the job perfectly. I found it was very difficult to get the fondant thin enough without sticking my fingers through it while trying to pick it up. But with some perseverance I managed to get it onto the cake.

Now I moved onto my diamond pieces. I rolled out my coloured fondant and using a ruler and pizza cutter cut out a heap of squares. I wrapped these in cling wrap to avoid them from drying out.

After sticking these all onto the cake and assembling the top layer I had to then decide how to finish the cake. I thought I would pipe in chocolate ‘happy birthday’ but I discovered my piping skills are about as good as a 7 year olds handwriting. So I managed to wipe this off and cut out a T and a K for the initials of the couple. With using some vodka I managed tod wipe the brown smudges off. However the alcohol did make the cake sticky so a little icing sugar was needed to remove the shine.

Once the stars were stabbed into the top I was done, just in time to get ready for dinner. The squares do cover a few mistakes and the cakes weren’t completely set before icing, but overall I think things turned out ok. One thing I didn’t realise was that it now weighed about 10kg and I had to carry it into Sizzler. Let’s just say the line up was interesting. And quite a few kids were keeping an eye on me.

Best Books

If your interested in cakes like I am (well i'm a little obsessed with cakes) there is a good website that reviews cake decorating books.

www.cakedecoratingbook.net

It is an American site so some of the articles are about American magazines or publications. But if your looking for a specific type of 'how to' book it may help. I was happy to just have a read through and put a couple of the books on my wish list.

Most of the books they talk about you can purchase from your local book store or have them ordered in for you.

New Challenge

I have set myself a challenge. My partner's birthday is soon, so seeing as though he is a truck driver i'm going to try and build a B-Double Semi as his cake..

I have searched the internet for a few pictures and have come up with a couple that will help;


He loves caramel, so i think i will do a caramel mud cake for the centre and see how how I go with maybe a blue, silver and black colour scheme. Fingers crossed!

Playing around

Recently I decided to have a crack at making some fondant flowers. I have had a little practice at a cupcake class I attended, but i'm not perfect. But I managed to make few little daisy flowers and some pansies.

Mud Temptations

Last night I attempted a second recipe from my new favourite recipe book ‘Devine’. Due to Fathers Day I thought I would chose some thing with Caramel, as that is a favourite with Dad.

The Caramel Mud Cupcake recipe was a sure fire winner. The recipe has to be the easiest I’ve attempted. The recipe simply calls for melting of all ingredients together, allowing to cool then adding sifted flour and two eggs.

The ingredients once all combined make a very runny batter. I found pouring this into a jug made for easier pouring into the patty papers. Filling the papers to ¾ levels allowed the cakes to rise to the perfect height.

To ensure your cakes bake and rise evenly, make sure your papers are placed evenly in the tins and that you don’t splash the sides when filling.

The recipe calls for a 160 degree oven and a cooking time of 20-25min. These instructions are spot on. The cakes may look a little under done, but make sure you stick to the time frame, this is because if you cook them longer they become more like a fluffy texture with less of mud cake gooiness.

The end product is lovely and sweet and can be left plain with out any icing. However I chose to make a decadent caramel swirl to decorate. Enjoy!




You will need;
185g butter
150g white chocolate choppped coursely
220g dark brown sugar
80ml golden syrup
250ml milk
150g plain flour
150 self-raising flour
2 eggs

Preheat oven to 160 degrees and line our cupcake trays with liners
Combine butter, chocolate, sugar, golden syrup and milk in a medium saucepan and stir over a low heat, without boiling until smooth. Transfer mixture to a large bowl and cool for 15 min.
Whisk in sifted flours then eggs one at a time. Do not over mix the mixer once added.
Devide the mixture evenly between the cupckes cases and bake for about 25 min. or until centre springs back.
Cool cupcakes in trays for 5 min then transfer to wire wrack.