LITTLE DELIGHTS CAKES

a little faith and a lot of frosting

Spooky Cake!

I loved this silly cake! To make the Ghost I frosted and stacked 8" rounds topped with a 6" round. I rounded the edges and then used crumbled cake mixed with a little frosting to fill in the gaps and really round the top off. I then frosted it with a crumb coat and chilled it before covering it with fondant. (The recipe for the fondant I used can be found under "Tricks of the Trade.") It was easy to cover because it didn't have to be smooth at the bottom. I used small scissors to cut the edges ... VIEW POST

How to Frost a Smooth Cake

I love the look of smooth fondant but I don't love the taste, and people usually just peel it off to get to the good stuff! When they find out smooth frosting is a beautiful option my clients go for it. The first tool I have to have is my cake turner, it makes is SO much easier. Expensive or cheap doesn't matter as long as it turns! To get smooth and even frosting, I give my cake a crumb coat then put it in the refrigerator to chill. Once it is chilled I fill a large zip lock bag (or a ... VIEW POST

Save a Sunken Cake

To get a perfectly stacked cake you need even layers, and I hated letting a sunken or uneven layer go to waste. Here is my simple trick! Use a level to even off the edges, take the cuttings and mix them with a little frosting, then use the mixture to fill in the sunken center. It will support the next layer you place on the cake and it tastes delicious- like the inside of a cake pop. I have had people ask about "that delicious layer" and of course the best part is your beautiful, perfectly ... VIEW POST

Baby Shower Cake Pops

1. NEVER dip a pop that is not completely chilled. Once you roll your pops refrigerate them in a covered container for at least 3 hours or overnight. When dipping leave, them in the fridge only taking 2-3 out at a time to dip. 2. When tapping off the excess chocolate off the pop, only tap the wrist holding the pop, never tap the actual stick or the pop will drop off. 3. To get really round pops that don't crack I always double dip. (Make sure the pop has completely dried before re-dipping.) ... VIEW POST

Bridal Shower Cake

This cake is as PG-13 as I get! To make any unique cake shape the key is attaching pieces. I think it is too hard to cut multiple layers of an odd shape exactly the same so I go an easier route. Bake your cake in large squares that you can cut down to size. Frost between the layers and then cut out squares, rectangles, whatever shapes you need and place/frost them together to get the rough outline of your cake. For this cake I started with a rectangle for the torso and rounds for the chest. I ... VIEW POST

Silver & Gold Wedding Cake

I loved this cake because it was so unique! For the bottom tier I used the Fondant Stripes technique and for the top I made fun little "Ruffle Flowers." (Both techniques can be found under "Tricks of the Trade.") Before I started adding the ruffles I placed the silver dragees in my palm, placed the side of my hand almost touching the cake, and then carefully rolled my palm up while gently pressing, never touching the cake with my actual hand. I used tweezers to apply more balls in the spaces ... VIEW POST