Monday, November 24, 2014

Ten Things About Making Cakes I Learned The Hard Way.

1. Never walk away from your cream while it's whipping or you'll end up with butter.

2. Never walk away from your sugar while it's cooking or you'll end up with charcoal.

3. Solid-colored shirts are magnets for grease and batter. Wear prints when you bake, they disguise marks better.

4. Don't stick a spoon under running water to rinse it if it's bowl side up.

5. The Agbay cake leveler is very sharp and cuts human flesh as well as it does cakes.

6. Cooked sugar is really, really hot and burny. Also, blisters can form below the skin and take a couple of weeks to go away.

7. Don't leave out the sugar, the recipe won't work if you do.

8. Always buy more eggs than you think you need. If you don't have extras, that will be the day that you need to rebake something.

9. Don't pour anything red into a running mixer if it's turned on high and you don't have a pour shield on the bowl.

10. Don't airbrush near the intake of your home's heating and cooling system unless you enjoy cleaning food coloring off of the floor in every room.


Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA






Saturday, November 22, 2014

Pink Ruffle Wedding Cake

This wedding cake was based on the bride's dress, which was covered in ruffles that had a slightly pink tinge to them. I did white chocolate fondant ruffles that cascaded down the tiers and opened in the front to show the piped lace that was on the bodice of the dress. The ruffles were brushed lightly with pink petal dust to make the bottom darker than the top.


Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA

Thursday, November 20, 2014

Adding Color To Colored Gumpaste

Using colored gumpaste might seem like a fast way to get to the final product without having to dust color onto it. But solid colored gumpaste can look flat, so dusting it helps to give it some depth.

It's a subtle difference, but here are some acorns with some green dusted on the green nut part:


See how the ones on the left look a little more dimensional?

And here are some pumpkins with a little green dusted onto the orange:


The green deepens the orange a little without being dramatic. It's subtle, but it makes a difference.

So try dusting a little even if the object is a color to start. It helps add a little realism to the item.


Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA

Monday, November 17, 2014

Baking Classes And An Apple Cake Recipe

Since Thanksgiving is coming up in the US, and Christmas soon afterward, it's baking season. This is the time of year when the grocery stores mess me up by moving their baking ingredients into special displays so that the fair-weather bakers can find them, which means that I don't know where anything is anymore.

If you need some baking tips try these Craftsy classes: Decadent Chocolate Cakes, Classic Croissants at Home, The Art Of The Pie Crust, Artisan Bread Making, Homemade Salty Snacks. (FYI these are affiliate links but the opinions in the reviews are completely mine!)

If you don't need any tips and are just looking for a recipe to try, here's one for apple spice cake that I adapted (corrected) from a recipe online. The original came from the website of a person who has a reputation for recipes that are slightly off, shall we say. I told my husband I made the cake from that site and he said "which ingredient was missing?"

There were actually a few missing, so I adjusted and it came out so well, three of us ate an entire bundt cake in one day. This wasn't really surprising considering that we're all baked good pigs here, but seriously, it's delicious.


Apple Spice Cake

Ingredients:

3/4 cup vegetable oil
3/4 cups buttermilk
2 cups sugar
3 eggs
1 tps vanilla
3 cups AP flour
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1 tsp baking powder
1 tps salt
1 cup chopped walnuts (optional)
2-3 large Granny Smith apples, peeled, cored and cut into about a 1/2" dice. About 3 cups worth.

Directions:

1. Preheat oven to 350 degrees F. Grease a bundt cake pan and set aside.

2. Mix the wet ingredients, sugar and the eggs in the bowl of a stand mixer. Mix on high until well-blended.

3. Put the dry ingredients in a separate bowl and mix with a whisk to incorporate.

4. With the mixer on medium, add the dry ingredients to the mixer bowl. Mix until incorporated.

5. Add the apples and nuts (optional), stirring into the batter with a spoon.

6. Pour the batter into the prepared pan.

7. Bake the cake for about 75-90 minutes, until a skewer inserted into it comes out clean.

8. Remove from the oven and cool for at least ten minutes. Turn the cake out of the pan and turn it right side up to cool.

9. If you like, you can drizzle caramel sauce over the cake, but it doesn't really need anything extra.

You can also do this in loaf pans or for muffins, and it works as a layer cake if you want to torte it with cream cheese icing...So good!


Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA

Saturday, November 15, 2014

Gold Leaves Cake


This was a display cake that I made using fondant leaves starting in the center of the middle tier and radiating out. I then decided to add a little gold to it, and leave it at that. However, when I got into it I started painting it with different color metallic luster dusts and it ended up as a very colorful hand-painted cake. I used gold, champagne, emerald green, bronze, and copper colors on this one.


Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA