I Went to Cake Camp, 2011

Every so often you find a great way to replenish the well of creativity and for me, I drank in the downpour that was California Cake Club's Cake Camp 2011. Now, telling a cake muggle that you are going to 'Cake Camp' gets you some funny looks, so in other words it is a weekend conference of classes and hands-on workshops taught by some of the best cake artists in the world. I feel fortunate that there was such a great opportunity relatively close in Las Vegas, so I took the opportunity to drive (and really have room to bring home goodies from the vendor room). 

I took several classes on such topics as fondant, whimsical wedding cakes (which the lead photo was the project from), the business of cake, couture cupcakes, and techniques such as stenciling and embroidery. Some of the classes resulted in a finished 'dummy' project (real cake isn't allowed at Cake Camp, oddly) or just your working technique pieces.  

Michelle Bommarito is an amazing instructor!  I will be seeking out her classes at the next camp. 

While some classes require you to bring your own supplies, some instructors have everything you need all laid out for you at your table. Plus assistants to fill your bags and clean up! It was heaven! 

The amazing Colette Peters teaching stenciling techniques.

Marina Sousa and James Rosselle teaching Couture Cupcakes

Some of my finished projects: 

'Embroidery' in the foreground, and a practice dummy with draping examples in the rear. 

I truly LOVE this technique of recreating the lace or embroidery patten of a wedding dress onto the cake.  Kathleen Lange was so excited about sharing this technique and it was great to learn from her. 

I can't not mention that the venue hotel, Green Valley Ranch was a great location and that I had a lot of fun meeting some great cake artists from around the country. Even found myself knocking them back with an impressive group of the 'Top Dogs' on the patio after the banquet.  Some of the cool kids even gave out some flair for stopping to say "Hi!"

Reva from Merci Beaucoup (as seen on TV's best cake-porn show: Amazing Wedding Cakes) was so sweet! 

Icing Smiles for an Amazing Little Princess

". . . and she was the fairest princess in the land, kept safe away in a castle of diamonds and pearls." Sounds like a lovely fairy tale sure to follow with a strong knight on white horseback and a happily ever after, right? Now, let me tell you that the little girl this cake was made for has indeed spent her first year kept in safety, but it's the safety of the PICU and Diamond Children's hospital. The little princess is getting stronger and healthier everyday, thanks to her medical team of strong knights and fairy godmothers, and most of all of her parents who have more love for her than the kingdom has ever seen. 

I was asked to make a special cake for this family on a referral from Icing Smiles, Inc, a non-profit network of bakers who provide custom celebration cakes and treats to families impacted by critical illness of a child. The family (in this case the hospital's Child Life Specialist took over as the mother had her hands full with the care of her daughter) contacts Icing Smiles and then a call to action is sent out to bakers in the area. Then a theme, colors and flavor are decided upon, and the cake designer takes it from there. Children in the hospital usually have their cakes delivered to make it a bit easier for the family. 

The cake is a 6" atop a 10" made in dark chocolate and filled with whipped chocolate ganache buttercream. The frosting is All-American buttercream in soft pink, with pink and white swirled together for the luscious rosettes.  The castle that wraps all the way around the first layer and banner are made of fondant painted with luster dust and edible pearls. The crown is from gum paste and fondant, also painted with luster dust, and finished with pearls and a sprinkle of disco dust.

I hope this little princess and her family had a wonderful birthday up on the 6th floor, and soon she will leave her castle behind and take off to explore the magical kingdom that awaits her.

**Update: Follow this link to the Icing Smiles FaceBook Album that has photos of the birthday girl and of her proud parents at her birthday party. Best Wishes and prayers for a quick homecoming to this lovely family.

Oh Beautiful, in Cupcake Size

A cupcake is the perfect way to pursue your own bit of happiness, and these two patriotic treats hold that truth to be self-evident. Save the plastic picks and the foil streamers for aisle 2--these cupcakes stand proud in the colors of our flag: red, white and blue. 

Unbelievably moist (seriously, don't you just want to take a bite out of that picture?) Vegan Red Velvet with All-American buttercream piped high and finished with sparkling white drageés. I love this red velvet recipe: just a hint of cocoa rouge and a deep brick red hue compliment the moist, decadent crumb. 

It would be un-American not to take advantage of the summer's best crop: juicy fat blueberries and bright red raspberries bursting with sweetness.  This is a vegan golden vanilla cake studded with fresh blueberries and red raspberries, topped off cream cheese buttercream and two fresh berries.  

This is an example of our 'low-top' cupcake frosting: a pretty swirl of in a more modest portion. Most all of Sugar Song's cupcakes have a choice of regular or 'low-top' frosting, depending on how you define cupcake happiness. Likewise, many of your favorite recipes can be made all vegan, or to just accommodate an allergy such as to eggs, dairy, or nuts. That's the treat of working with a custom baker: you get exactly what you want! 

Take Me Out to the Wedding

No doubt about it, this groom is a Yankees man through and through. Showing off his love of New York and all things Yankees, this groom's cake took the vintage Yankees logo and popped it up in 3-D style.  The hat and bat are sculpted from crispy rice treats then covered in fondant. The cake itself is a 10" round by nearly 6" high German Chocolate with milk chocolate and buttercream flavored fondant.

Vintage Ruffle Flower Wedding Cake

When a friend came to me while planning their wedding reception in a historic hotel in downtown Flagstaff, Arizona, I knew there was a wonderful opportunity to incorporate a vintage aesthetic into their celebration. Plus, I've been eager to do a design with a sugar versions of those lovely vintage ribbon flowers. I couldn't be more pleased with the result in this fanciful and elegant cake.

White Almond Sour Cream with red raspberry jam make up the bottom 14" and the 8" tiers, and Red Chile Chocolate Molè with whipped red chile chocolate ganache were int he 10" and 5" layers. The cake was frosted with All-American buttercream that had a light almond flavor. The gumpaste and fondant flowers are dusted and painted in luster and disco dust and are accented on the cake with a deep purple ribbon that matched the bridesmaids' dresses.

All the best to my wonderful bride and groom, Melody and Michael. Thank you for the opportunity to make my new favorite cake!

Red Chile Chocolate Cupcakes

The name says it all, yet doesn't even begin to describe it. Dark Chocolate cake laced with New Mexican red chile and cinnamon, topped with an equally enhanced dark chocolate buttercream. Finished with a pinch of chile powder, just for fair warning.

Tasting Cakes

It's time come clean with a crush I've been harboring for a while now. While some girls swoon over the big, flashy show stoppers, I have a real soft spot for these cute little guys. Whether you call them "centerpiece cakes", "counter cakes", or a "bottle-of-wine-and-a-tearjerker-movie-and-a-fork" kinda cakes: with 4-8 servings, these are just enough cake to celebrate either a night with friends or the sweet side of life for a few days. And they are also the perfect size to bake up and sample flavors.

White Almond Sour Cream with Red Raspberry Jam and Cream Cheese Buttercream

Mexican Hot Chocolate Cake with Whipped Red Chile Chocolate Ganache filling and frosting. A blanket of Cream Cheese Buttercream drop flowers cover the ganache finish for a slight peek-a-boo effect.