Monday, January 13, 2014

The 120 Mile Cookie!

This summer, the kids set a goal to walk 120 miles together. It was a hot summer, and it took a lot of work and dedication, but they did it! We had an awards ceremony to celebrate. I baked and decorated a giant sugar cookie to commemorate their accomplishment.

You can read more about our summer at my other blog: The Cake Runner

After rolling out the dough, I used a salad plate for a template and cut out a large circle. I transferred the circle of dough to a parchment lined baking sheet. Then, I made some fork prints to prevent the cookie from rising too much during baking.

I used my favorite sugar cookie recipe (linked below). I just added a few minutes to the cooking time since the cookie was so large.

Once the cookie had cooled, I was able to flood the entire cookie with a base of white glace icing. I allowed that to dry overnight, then I used tan colored royal icing and a #3 writing tip to create the laurel wreath and the numbers. After that dried for a couple of hours, I used a small brush to "paint" gold luster dust mixed with a little vanilla onto the decorations.

Nice and Shiny!


Stable Sugar Cookies

Glace Icing

Royal Icing

Wednesday, September 18, 2013

Professional Photography Makes a HUGE Difference!

I've done my fair share of research online, trying to find the best tips for taking nice pictures of my cakes. Those tips have definitely helped my pictures improve (things like having a nice backdrop, natural lighting, interesting angles, etc.). However, I have to say that professional photographs really make a huge difference.

My talented photographer friend Rebecca attended the party where these cakes were served, and I'm so grateful she shared her photos with me. I LOVE how clean and bright the cakes look in these pictures.

I love this sign that Aubree's mom made. Isn't it cute?!

I created polka dots inside the cake by first baking some cake balls and then baking them into the cake layers. I'm so glad Rebecca got a picture of the cake after it was cut.

Just to give you some perspective, here's one of the pictures I tried to take of my cake:

So, yeah. The colors look off and the whole photo is grainy. Something about it just isn't as fun, either.

If you're working on creating a cake portfolio, try hiring a professional photographer.
You really will see a difference.

Rebecca Fedele is a Family Photographer who also specializes in Birth Photography.
She is based in Illinois.

Monday, September 2, 2013

Disaster Avoidance: Fading Colors

Remember when I made this cake with the fun striped bows?

Well, I had some leftover fondant when I made it and decided to experiment and see if I could make a really big bow with a lot of stripes.

First I rolled out a big piece of white fondant. Then I used a pizza cutter to cut long ribbons of colored fondant, which I placed as evenly as I could on top of the white fondant.

Then I got out my rolling pin and flattened/smoothed it all together.

Then, I made a huge bow.

Your eyes are not deceiving you - the colors faded significantly on the left. Can you guess which side was facing a window during storage? Thankfully I made this bow for fun and didn't discover a horrible surprise the morning a cake was due.

Disaster Avoidance:

To preserve the color of your beautiful cakes and decorations, store in a cool, dry room out of direct sunlight.

Monday, August 19, 2013

Wednesday, August 7, 2013

Twirly Girl's 3rd Birthday!

Twirly Girl loves pink and purple...and princesses.

So, a pink princess dress on the outside...

...and purple stripes on the inside.

The Historian decided this slice needed a little extra frosting for the birthday girl.
The kids and I had fun decorating together.

To make the purple stripes, I used the technique found here for making a zebra cake. I just colored half the batter purple and decided not to make as many stripes.

This is what it looked like after I trimmed the top and edges:

We just wanted a small cake, so I cut some small circles out of the cake, stacked them, and carved them down to make the skirt for the princess. (The doll is a mermaid toy that my girls already had that we washed to use in the cake.)


Zebra Cake

Rhonda's Ultimate Marshmallow Fondant