Monday, April 23, 2012

Tall Cake Base


These are the instructions for making the base for a tall cake. This base is to be wrapped using your favorite ribbon, so it has to be as thick as the ribbon that you wish to use. This base will give the illusion that your cake is much taller than it actually is.

Materials
Thick Styrofoam (1 in thick)
Plain Cardboard
Poster Board
Wax Paper
Tape
Glue Gun
Craft Scalpel

Step 1.  Trace the shape of your cake pan onto thick styrofoam (1x), plain cardboard (2x), and poster board (2x)

Step 2. Cut out the circles with the craft scalpel.

Step 3.  Wrap the poster board circles with wax paper and use tape to secure them.

  Step 4. Use the glue gun to glue layers together as shown in the picture.

Step 5. Cut out a strip of regular white paper to the same thickness as the base then glue it all around the edge of the base.

Step 6. Once you are ready to put your cake together for decoration, wrap the base with your choice of ribbon.



French Sponge Cake

Ingredients
1 cup cake flour
2 tsp baking powder
6 large egg yolks
6 large egg whites
2/3 cup sugar (for egg yolks)
2 tsp vanilla extract
4 tbsp sugar (for egg whites)
6 tbsp salted butter (melted)
2 tbsp water
2 tbsp oil
1/2 tsp cream of tartar

Step 1. Sift cake flour and baking powder into a bowl, then set aside.

Step 2. Separate egg whites from egg yolks.

Step 3. Beat egg yolks and 2/3 cup sugar together, when mixture is thick and light yellow color add 2 tsp vanilla extract, continue beating for 2 more minutes.

Step 4. In a separate bowl, mix together 6 tbsp melted salted butter, 2 tbsp water, 2 tbsp oil.

Step 5. Pour butter mixture to the egg yolk mixture and hand mix.

Step 6. Add flour mixture to the egg yolk mixture and hand mix.

Step 7. In a separate bowl, beat egg whites and cream of tartar until frothy.

Step 8. Add 4 tbsp sugar to egg white mixture and continue whipping until stiff peaks form.

Step 9. Gently fold in a quarter of egg whites into the egg yolk mixture, then repeat for the rest of the egg whites.

Step 10. Pour batter into 10 inch pan that is oiled and covered in wax paper, then bake for 15 to 20 minutes in 350F until toothpick come out dry.

Step 11. IMPORTANT STEP - To keep the cake from collapsing later, once you remove the cake from the oven, drop the cake pan from a foot high onto a flat surface.

Step 12. Let the cake cool in the pan for about 5 minutes then remove into a cooling rack.  Your cake is now ready to be decorated.


Sunday, April 22, 2012

Pastel Roses Wedding Cake


This wedding cake was for my daughter's kindergarten class.  They celebrated the wedding of the Letter Q with the Letter U.  The wedding was a big event for the kindergarteners, the parents, and the teachers.  I made the wedding cake, another parent played the flute, another parent did the videography, and many others contributed to the great event.

This was my first time using this design.  Each layer of the cake sits on a thick base lined with a ribbon matching the color of the layer.  I think it creates a nice separation between the layers and gives the illusion that each layer is very tall.

Here are the instructions on making the cake base.

Here is the recipe for the French Sponge Cake recipe that I used for the cake.

And here is a video on how I decorated the top layer.




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