deviantART: Popular Culinary Arts in the last 8 hours

Before and After

Wed, 19 Jun 2013 22:45:47 PDT

I've already posted the "Before" picture, but I did want to post my experience with transporting this cake. Or really, the story about me not transporting it.

The bride and groom came to me sometime in January with a design for a cake that they liked, it just needed to be modified to suit them better. They liked my cakes, both flavor and design, and were happy with their quote. Unfortunately, after we had booked our appointment but before we booked a cake, two other weddings booked the our shop for catering that same weekend. I wasn't going to be doing a cake for them, but I was scheduled to be a server at the time I would need to deliver this wedding cake.

I have no problem with clients driving their own one, two and sometimes even three tier cakes. But this would be my first four tier at this company, and would have much preferred to deliver it myself and assemble it onsite.

Since they did want me to do the cake, I decided to look up some transportation options. This first brought me to the Cake Safe company. Which, while they are beautiful and probably work incredibly amazingly, they are also way above my price range.

This led me to a tutorial by "That Really Frosts Me" on what she calls "Stress Free Transport".
[link]

I sent this link to the bride and got her approval on using this for transportation. So when the time came for me to make the cake, I got my supplies together to make the box. I did make a few changes, buying some nonskid kitchen mats and putting them both under the cake inside the box and on the bottom of the outside to try to keep movement to a minimum. Everything was totally and completely secure, the cake was doweled and I'd done everything that could have possibly been done to stabilize a fully assembled four tier cake for the drive.

The bride and groom came into the shop and picked up the cake to go to their venue, which was around 35 miles away, some of which was very bumpy and unpaved. And I stressed a little bit for the last week and a half until I heard back from them.

Anyway! She was very happy with the cake, said that the transport went well and even sent me some pictures! So I included one with both the before and the after. It does look like it settled a little and the bottom right definitely has some damage. But overall it doesn't look bad.

I would love other decorator's opinion on allowing their client's to transport their own cakes. And any thoughts on how this transport method could be improved or what problems you see in regards to the transport.

Party Hard Lemon Cupcakes

Wed, 19 Jun 2013 20:29:21 PDT

Party Hard Cupcakes
These are lemon cake cuppies
with a light butter cream lemon frosting.
Looks good huh?

Im Not really a fan of lemon but these are good

Cake Pops

Wed, 19 Jun 2013 16:16:23 PDT

Parts of a Father's Day Breakfast ~ Salad

Wed, 19 Jun 2013 20:28:35 PDT

Crisp butter leaf and fresh strawberries drizzled with balsamic vinegar dressing.

A Work of Art

Wed, 19 Jun 2013 18:55:36 PDT

Blackberry and Apple

Wed, 19 Jun 2013 18:39:32 PDT

So…I uh… made a blackberry crumb bar cake thing, and an apple one.

I feel pretty darn talented right now.

Blueberry Crumb Bar Pie-Cake

Wed, 19 Jun 2013 17:26:14 PDT

Well, this thing was yummy.

Fresh blueberry crumb bar, but in a pie dish! My oops? Putting lemon juice in the crust AND filling. But, fortuitous accident, because it just meant it needed ice cream for that PERFECT balance.

Baked Stuffed Shells

Wed, 19 Jun 2013 20:07:52 PDT

Parts of a Father's Day Breakfast ~ eggs benedict

Wed, 19 Jun 2013 20:23:55 PDT

Father's Day Breakfast ~ Eggs Benedict

Wed, 19 Jun 2013 20:21:34 PDT

an eggs benedict without the sauce

Stuffed Mushrooms

Wed, 19 Jun 2013 17:27:51 PDT

Filled these with cheese (freshly-grated parmesan and mozzarella), bread cubes, sweet basil, spinach, and garlic, along with a little EVOO, salt, and pepper. Amazing. So good!

Happy Birfday Mom

Wed, 19 Jun 2013 20:06:23 PDT

Cookies and Cream Cupcakes

Wed, 19 Jun 2013 17:24:16 PDT

These were great! I made them last week for Dungeons & Dragons night - a slightly-dense white cake with half an oreo for the bottoms, oreo pieces inside, and a cream cheese buttercream. I did modify the recipe a bit and added oreo to the frosting along with some vanilla. Good choice, I will say. it really helps otherwise it'd be too rich!

Chocolate-Chai Cake inside

Wed, 19 Jun 2013 17:21:39 PDT

just the inside of this moist, fluffy, and delicious cake....
[link]

Chocolate-Chai Cake

Wed, 19 Jun 2013 17:20:23 PDT

Secret: I don't like coffee.

So, when my sister-in-law was bringing her newborn son home from the hospital and the recipe called for coffee, I substituted Cara McGee's Mycroft tea blend on Adagio.com. It was very very tasty; a light chai, rich chocolate, honey buttercream and topped with strawberries.

Black Tea Cake w/Honey-Orange Buttercream

Wed, 19 Jun 2013 17:18:04 PDT

I found a recipe online for a black tea cake with a honey buttercream, and it sounded great!

Unfortunately, I didn't have any straight black tea except for my PG Tips - an earl grey would be FANTASTIC with this, especially with how fragrant it is!!

I also modified the buttercream to include orange zest - fabulous choice, if I do say so, it was incredible!! <3

(look, I did pretty piping!)

Crepe Love

Wed, 19 Jun 2013 17:00:28 PDT

_{I actually have a question.
I'm painting this picture I took right now and I'm completely stuck on how to make the yellow crepe colours D;
Does anyone know?

For Oil btw.}

Cupcakes

Wed, 19 Jun 2013 16:16:58 PDT

Oatmeal Raisin Cookies

Wed, 19 Jun 2013 17:15:34 PDT

I am really really good at these.
The trick? Add a teeny bit of almond extract, and if you want, a little molasses (I'm trying to wean them off of light brown sugar here - dark is better! lol). And if one of your D&D players doesn't like raisins, honey and walnut is amazeballs

Brownies

Wed, 19 Jun 2013 16:15:44 PDT

Apple Thing

Wed, 19 Jun 2013 17:13:46 PDT

Really, I'm not sure what to call it. It was apples with a flaky pie crust top but no bottom, but I put ice cream on top.... I just had pie crust to use up and, well, we had apples. It was delicious <3

Victoria Sponge 2

Wed, 19 Jun 2013 17:11:57 PDT

Ah, and, oh yes, how about a shot of the inside with fresh whipped cream and thick strawberry jam?

Victoria Sponge 1

Wed, 19 Jun 2013 17:10:48 PDT

Oops, haven't uploaded any baking in a while, and I'm quite proud of myself for making a Victoria Sponge from scratch!