This too is made fresh n from scratch and again cost is $17 for a whole pie or only $3 a slice.
Wednesday, July 1, 2015
Lilikoi cheesecake
this is my coconut n macadamia crusted lilikoi cheesecake. It's fresh lilikoi from my tree.bi make everything from scratch from the crust to the lilikoi whip cream. It way take me 6 hrs to make n more to clean up. But I've been told that $17 is the perfect price. But if $17 feels to high try a slice for only $3 n see if you think it's worth that much.
Tuesday, August 31, 2010
Fish theme cake
I enjoyed making this ocean/fish theme birthday cake for my nephew Bryson. Happy 1st b-day bud! It took me two day's to bake the cake frost the two layers, make all the little pieces all by hand color the fondant each and every shade on this cake. I would say a total of 10 hours. I'm still new at this, one day I'll be able to say it only took me 4 hours. It's my fave moist chocolate fluff cake with milk chocolate frosting and Marshmallow (MM) fondant for the blue ocean and all the other sea urchins and fish
The sand is just ground up vanilla wafers. Yumm!
I always say if I was a fish I'd want to be a sting-ray. The swim like their flying and with such swag!
I love my blow fish
I would charge anywhere from $60-$80 for this cake. But it was my b-day present for Bry.
The sand is just ground up vanilla wafers. Yumm!
I always say if I was a fish I'd want to be a sting-ray. The swim like their flying and with such swag!
I love my blow fish
I would charge anywhere from $60-$80 for this cake. But it was my b-day present for Bry.
Monday, August 23, 2010
Animal Baby Shower theme
I had fun making this moist Chocolate cake with a animal theme for baby Mason's Shower. It's covered in MM Fondant, all the animals are made out of MM Fondant as well. I didn't have a monkey cookie cutter so that was free hand. I don't have the best free hand writting as you can see. Note to self buy letter prints and letter molds for future cakes. All in all that cake was a big hit at the shower.
I would charge anywhere from $40-50 for this cake.
Pictures below are taken by Meg at Jenny's baby shower.
MM Fondant and Gum paste flowers
This was for Ana-Julia's 1st Birthday party. I didn't have all the right tools for stacking the cake so with the travel to the birthday party the cake had a slight tilt. I was so embarrassed when it was put out for every one to see. But I must say not to shabby for my 3rd cake.
The flowers was all free hand, I didn't have the right cookie cutters for the vision I had so I cut eat and every layer for each flower. One thing I think I learned about gum paste is the coloring... you need alot of food safe coloring to get the color you want. I wanted them to be alot richer. But when I got to the party I say the flowers there were light so it fit right in.
Marta (Ana-Julia's Mom) said every one loved the cake, even if it was tilting to one side...lol! I hope to have more cakes to make in the future. This is a costly hobby but it sure is fun to learn!!!
Thanks Marta and Keone for supporting my cake making hobby!
I would chagre around $80-100 for this cake
The flowers was all free hand, I didn't have the right cookie cutters for the vision I had so I cut eat and every layer for each flower. One thing I think I learned about gum paste is the coloring... you need alot of food safe coloring to get the color you want. I wanted them to be alot richer. But when I got to the party I say the flowers there were light so it fit right in.
Marta (Ana-Julia's Mom) said every one loved the cake, even if it was tilting to one side...lol! I hope to have more cakes to make in the future. This is a costly hobby but it sure is fun to learn!!!
Thanks Marta and Keone for supporting my cake making hobby!
I would chagre around $80-100 for this cake
rolling out MM Fondant
(Pictures coming soon)
Rolling out your MM Fondant
Ingredients:
Fondant Measuring Mat
Fondant rolling pin
Fondant flat smoother
Pizza cutter
Cornstarch
Helpful to know ahead of time:
Have your cake backed, cooled, and a light crumb coating of butter cream frosting (this helps make a smoother surface for your fondant) or any other frosting you'd like. Get all your tools ready, once you pick up the fondant it starts to stretch. Below is all other helpful directions, and personal notes. It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.
Directions:
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.
I prefer the cornstarch myself, but during very dry conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.
The technique that I use is to lightly coat the top of the MM fondant with cornstarch. Then gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down. If you did the shortening method it will stick together if you roll it on the rolling pin. I usually just pick up my flexible rolling mat and flip the fondant onto the cake, this is a little harder the the cornstarch way.
Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the frosting, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed.
Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
When I first started using fondant I always seemed to have more fondant then cake. It would bunch up and curtain, and if I stretched it to far it would rip. Very frustrating! Just keep practicing. You can us a Styrofoam dummy cake, just cover it with plastic wrap make it as smooth as you can (so you can clean it off and use again). you can do alight frosting crumb coat or just do the fondant.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around. Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, and use it from time to time. For me, it is easier and quicker by hand. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant icing, you can use a sharp knife. I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.
If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.
Well, you have finished the covering of your cake.
Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.
Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.
Rolling out your MM Fondant
Ingredients:
Fondant Measuring Mat
Fondant rolling pin
Fondant flat smoother
Pizza cutter
Cornstarch
Helpful to know ahead of time:
Have your cake backed, cooled, and a light crumb coating of butter cream frosting (this helps make a smoother surface for your fondant) or any other frosting you'd like. Get all your tools ready, once you pick up the fondant it starts to stretch. Below is all other helpful directions, and personal notes. It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.
Directions:
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.
I prefer the cornstarch myself, but during very dry conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.
The technique that I use is to lightly coat the top of the MM fondant with cornstarch. Then gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down. If you did the shortening method it will stick together if you roll it on the rolling pin. I usually just pick up my flexible rolling mat and flip the fondant onto the cake, this is a little harder the the cornstarch way.
Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the frosting, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed.
Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
When I first started using fondant I always seemed to have more fondant then cake. It would bunch up and curtain, and if I stretched it to far it would rip. Very frustrating! Just keep practicing. You can us a Styrofoam dummy cake, just cover it with plastic wrap make it as smooth as you can (so you can clean it off and use again). you can do alight frosting crumb coat or just do the fondant.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around. Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, and use it from time to time. For me, it is easier and quicker by hand. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant icing, you can use a sharp knife. I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.
If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.
Well, you have finished the covering of your cake.
Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.
Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.
Coloring MMF
(Pictures coming soon)
You can do the 1st step 2 ways the one I like it to lightly cover my smooth work surface with Crisco.
Or, you can sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in).
Either way you choose you want to give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
If you find that the fondant braking apart into little crumbs it's to dry. I've found that if it's dry I just add a little water at a time till it's a little smoother. If it's to wet it's much harder to work with, in fact I've found it's impossible to work with. If that happens just add a little more powdered sugar and knead in.
Now is the best time to add your food coloring, Don’t use the water based food coloring it will not color as well, and the water in it will ruin your MM fondant. I prefer to store my fondant icing in its natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags.
Coloring your MM Fondant
Ingredient:
Food coloring (not water based)
Tooth picks
Food-grade plastic gloves
Directions:
Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around.
With your tooth pick add your food coloring, a little at a time and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
You can do the 1st step 2 ways the one I like it to lightly cover my smooth work surface with Crisco.
Or, you can sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in).
Either way you choose you want to give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
If you find that the fondant braking apart into little crumbs it's to dry. I've found that if it's dry I just add a little water at a time till it's a little smoother. If it's to wet it's much harder to work with, in fact I've found it's impossible to work with. If that happens just add a little more powdered sugar and knead in.
Now is the best time to add your food coloring, Don’t use the water based food coloring it will not color as well, and the water in it will ruin your MM fondant. I prefer to store my fondant icing in its natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags.
Coloring your MM Fondant
Ingredient:
Food coloring (not water based)
Tooth picks
Food-grade plastic gloves
Directions:
Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around.
With your tooth pick add your food coloring, a little at a time and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
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