Birthday 2014
I am a food enthusiast, both making and eating. Last year I decided to start making fancy cakes, as a way of combining my food love with my art love. The first fancy cake I made was for my birthday last year. If it didn't go well, nobody else's birthday cake would be ruined.
Birthday 2013 Learning to work with fondant was a fun challenge. Last year's cake was lime flavoured, and I wanted a little surprise of bright colour for my friends when the cake was cut. The design is incredibly simple, but it was not easy to make.
I started out making everything from scratch except the icing (used to make the cake sticky to hold the fondant). I now use purchased gum paste and modelling chocolate if they are needed.
This year, I decided to attempt a sugar pour to make a water lily pond. I also offered a gluten-free chocolate cupcake option for a friend with coeliac, which gave me more cakes to decorate.
This year's cake is pear cinnamon, which I adapted from a simple white cake recipe.
Cake Recipe:
1 pear
cinnamon
ginger
salt
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla
2 tsp cinnamon flavour
1/2 cup milk
1 1/2 cups flour
1 3/4 tsp baking powder
Dice pear, place in saucepan, season with cinnamon, ginger, and a dash of salt to taste. Cook on medium while preparing the cake batter, stir occasionally. Cinnamon can form a paste-like texture, this is normal and will mix in to batter later.
Pre-heat oven to 350. Grease 9 x 9 baking pan.
Mix all wet ingredients thoroughly. Add flour, add baking powder, and mix. Add pear mixture. Taste the batter because it's yummy.
Pour into baking pan, bake about 30 - 40 minutes. Baking is complete when the cake springs up when touched. Let cool on rack, and enjoy.
Thank you to my friends and family who celebrated with me. I would not lead a life I love so much without you.
I started out making everything from scratch except the icing (used to make the cake sticky to hold the fondant). I now use purchased gum paste and modelling chocolate if they are needed.
This year, I decided to attempt a sugar pour to make a water lily pond. I also offered a gluten-free chocolate cupcake option for a friend with coeliac, which gave me more cakes to decorate.
This year's cake is pear cinnamon, which I adapted from a simple white cake recipe.
Cake Recipe:
1 pear
cinnamon
ginger
salt
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla
2 tsp cinnamon flavour
1/2 cup milk
1 1/2 cups flour
1 3/4 tsp baking powder
Dice pear, place in saucepan, season with cinnamon, ginger, and a dash of salt to taste. Cook on medium while preparing the cake batter, stir occasionally. Cinnamon can form a paste-like texture, this is normal and will mix in to batter later.
Pre-heat oven to 350. Grease 9 x 9 baking pan.
Mix all wet ingredients thoroughly. Add flour, add baking powder, and mix. Add pear mixture. Taste the batter because it's yummy.
Pour into baking pan, bake about 30 - 40 minutes. Baking is complete when the cake springs up when touched. Let cool on rack, and enjoy.
Thank you to my friends and family who celebrated with me. I would not lead a life I love so much without you.
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