Dora Birthday Cake

Cake with edible picture, buttercream icing, fondant detalis

Edible Images on your Cakes

I am now offering customised Edible Images. I print personalised cake and cupcake images - on edible icing sheets. I can print logos, photos, pictures, images, your favourite singer... the list is endless.
I can also add a personalised message to any image, to make your cake extra special.

Atlanta Braves Hat Cake

Owl Birthday Cake

little cute owl

Happy Birthday Riley !!!

Cheeseburger Cake

I made this cake for my husband Damir Pavlic!

Happy Birthday my love !!!! — in Newnan, Georgia.

Snow White Buttercream

Here is the classic wedding cake icing. Snow-White Buttercream is used for icing cakes smooth, borders, flowers and more. Its pure white color yields the truest colors.
Recipe from Wilton.com

Ingredients:

2/3 cup + 3 tablespoons water, divided

1/4 cup Meringue Powder Easy-Add Meringue Powder 

12 cups sifted confectioners' sugar, (about 3 lbs.) divided

1 1/4 cups solid vegetable shortening

3 tablespoons light corn syrup

3/4 teaspoon salt

3/4 teaspoon no-color almond extract Easy-Add no-color almond extract

3/4 teaspoon clear vanilla extract Easy-Add clear vanilla extract

1/2 teaspoon no-color butter flavor Easy-Add no-color butter flavor 

Makes:

About 7 cups of icing.

Instructions:
step 1


Stiff Consistency:


In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.


step 2


For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

Buttercream Frosting (very yummy)

4 cups of sifted Powder sugar
2 tsp of meringue powder
3/4 cup of Butter
3/4 cup of High ratio shorten if need be you can use crisco but don't use to much water
1/2 tsp of Vanilla Flavoring
1/2 tsp of Butter Flavoring
1/2 cup of  whipped cream

Sweet 17th Birthday Cake

Sugar Peony (gum paste)

I made this cake for my daughter Petra, for 17th Birthday!

NY Strawberry/Blueberry Cheesecake

a piece of cheesecake

Upside Down Icing Technique for Perfectly Smooth Icing

http://cakecentral.com/tutorial/upside-down-icing-technique-for-perfectly-smooth-icing

Chocolate Covered Cherry Cupcakes

Moist chocolate cupcakes with a chocolate-covered cherry center, topped with a fresh cherry swiss meringue buttercream frosting.

Ingredients

For the chocolate-covered cherries:

36 fresh cherries

6 oz chopped semi-sweet or dark chocolate, divided

For the cake:

12 Tbsp unsalted butter

1/2 cup + 2 Tbsp Dutch-process cocoa powder (Hershey

1/2 cup + 2 Tbsp cups hot water

1 1/2 cups + 1 Tbsp all-purpose flour, divided

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup sugar

2 large eggs

2 tsp vanilla

1/2 cup sour cream (I use 0% Fage)

Baking spray

For the frosting:

4 egg whites

1 1/4 cup sugar

3 sticks unsalted butter, at room temp

1/3 cup cherry puree (about 1 dozen pitted fresh cherries processed in a small food processor or blender)

Instructions

To make the chocolate-covered cherry centers, stem and pit 18 cherries.

Melt half of the chopped chocolate in a microwave-safe bowl.

When completely melted, stir in the pitted cherries until completely coated.

Transfer cherries to a piece of wax paper or a plastic wrap-covered plate. Refrigerate while making the cake.

Melt the other half of the chocolate and dip the remaining 18 cherries into it, scraping the bottom before setting on a piece of wax paper or a plastic wrap-covered plate.

To make the cake, preheat oven to 350 and line 2 cupcake pans with 18 liners.

Whisk together cocoa powder and hot water until smooth.

Sift together flour, salt, baking powder, and baking soda; set aside.

Melt butter in the microwave and transfer to the mixer bowl. Add sugar and beat on medium speed until cooled, 4 to 5 minutes.

Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture.

Reduce speed to low and add flour mixture in two batches, alternating with yogurt in one batch. Beat until just combined.

Fill cupcake liners 2/3 full.

Toss the chocolate-covered cherry centers (pitted and stemmed) with 1 Tbsp flour. Set on the top of the batter.

Bake 18-20 minutes, until the cake tops bounce back when lightly tapped.

Cool 10 minutes before removing cupcakes from the pans. Cool completely before frosting.

To make the frosting, whisk the egg whites and sugar over a simmering pot of water until the mixture reaches 160 degrees.