Tag Archive | cake

Tye Dye …. Again!

Yup!  Guess I am on a Tye Dye craze.  Just wanted to share a post from Village Sweets.  A Tye Dye CAKE was created for awesome Caroline!

Tye Dye Mocha Cake with layers of Chocolate Whipped Cream, Frosted in Swiss Buttercream and covered in Fondant.

Tye Dye Mocha Cake with layers of Chocolate Whipped Cream, Frosted in Swiss Buttercream and covered in Fondant.

Girly Girl Baptism Cake

Just wanted to post Village Sweets latest cake creation (was a cake pinned on pinterest).  Loved making the ruffled diaper!  Heehee


 Vanilla Baptism Cake

Cupcakes Celebration

A big thank you to Remax Rosemere Group!  Hope you enjoyed your cupcakes.

Un gros Merci à la Groupe Remax Rosemère!  J’espérais que vous aimez vos petits gâteaux.

Red Velvet Cupcakes with a Smooth Cream Cheese Frosting. Moist Chocolate Cupcakes with a  Mocha Frosting.

Red Velvet Cupcakes with a Smooth Cream Cheese Frosting.
Moist Chocolate Cupcakes with a Mocha Frosting.

Have your Skateboard and Eat it Too!

Another day…another cake!  Village Sweets was at it again, this time our “Theme” cake was inspired for a skateboarder, and his favorite color is cherry red, so a cherry red skateboard it was going to be.  After figuring out how we wanted the design to look, it was time to make sure the design would hold up.  Our skateboard has a ramp, cool wheels and a great design for Gab.  An all edible Red Velvet Skateboard cake with Vanilla Butter-cream frosting, covered in a cherry red fondant.  HaPpY BiRtHdAy GAB!  Hope you love your cake!!

Red Velvet Skateboard Cake with Ramp

Red Velvet Skateboard Cake with Ramp

Vroom Vroom…Yum Yum

Recently I just completed making a Volkswagon Bus Cake Hippie Style.  This bus was so much fun to make!  The cake, a Red Velvet with 4 layers of delicious Cream Cheese Frosting for the inside, for the outside a not too sweet Vanilla Butter-cream, which is covered in a tinted Fondant to mimic the 70’s style bus.  Adding all the colorful flowers, the radical surfboard and the candy windows make this a real grooooovy cake.   Peace out man!

Volkswagon Bus Cake

vwbus1 012

Lemon Strawberry/Raspberry Loaf

Such a Beautiful day, not too hot not too cool.  A great day to do a little baking.  I was inspired to make a Lemon loaf and decided to add a little strawberry/raspberry  to it.  I made jam or coulis, well actually it is kind of an in between the two, lol.  The preserves can’t be too thick and it can’t be too thin.  It’s a pretty simple recipe and I am including how I prepared the fruit puree.

Strawberry/Raspberry Puree

1 Cup Fresh Strawberries, cleaned, hulled and cut up

1 Cup Fresh Raspberries, cleaned

1 Cup Sugar

1/4 to 1/2 Cup Cold Water

You can prepare this ahead of time and just refrigerate it.  In a saucepan, combine all the ingredients.  Cook, stirring until sugar is dissolved.  Boil for approx. 20 minutes to half an hour.  Remove from heat and let cool.  The mixture should thicken as it cools down.  When the fruit has cooled, put it into a blender and blend or puree.  Then, put into a sieve to remove all seeds.  Set aside.  (This puree recipe is enough for two loaves).

Lemon Loaf

Preheat oven to 350.  Baking time is approximately 1 hour.  

6 Tblpsn Shortening (Crisco or Tenderflake)

1 Cup Sugar

2 Eggs, beaten

Grated rind of 1 Lemon  (Squeeze the lemon and reserve the juice)

1  1/2 Cups Flour

1 tsp Baking Powder

1/2 tsp Salt

1/2 Cup Milk

1/3 Cup Sugar (to be dissolved with reserved lemon juice)

*Reserved Fruit Puree

Cream shortening and sugar in a large bowl of a mixer.  Add eggs and the grated lemon rind.  In a seperate bowl combine flour, baking powder and salt, mix well.  Add the flour mixture alternately with the milk until all combined.  Pour half the mixture into the prepared loaf pan, then add 1/2 the fruit puree mixture, top with more lemon mixture.  Take a knife and run it in a zigzag fashion in circles and up and down until it is slightly mixed.  Bake in a preheated 350 degree oven for approx. 1 hour.  

Dissolve the reserved lemon juice in the 1/3 cup sugar and mix well.  Prepare an area to spoon on your lemon/sugar mix.  I use a piece of foil paper that is larger than my cooling rack.  Just helps keep things neat rather than sticky!!  Remove the loaf when it is cooked and put on cooling rack.  Spoon over the entire loaf the lemon/sugar juice mixture until completely used up.  Allow the loaf to cool completely.  Slice and serve.  A wonderful recipe for any time of the year.  

*NOTE:  I always double this recipe so I can cut one right away and I freeze the other loaf for another time.  The fruit puree recipe is good for 2 loaves, or you can use it as an ice cream topping,  mix it with plain or vanilla yogurt to dip fruit.  I am sure the ideas are endless.  Enjoy!


Blurple Swirly Ombre Cake!

Today was a special occaision and special days mean something we can all treat ourselves to in the dessert department Birthday style.  I saw this recipe not long ago and I thought it was “Fantabulous”.  I luvvvvvvv Ombre anything, clothes, handbags, make-up, shoes and now to my delight CAKES!!  So…. after seeing this deliciously looking “Pink Ombre Swirl Cake”  recipe on http://glorioustreats.blogspot.ca

I just had to try it myself.  I am no pro baker, but I do like a challenge.  Here is a pic of her wonderful cake in Pink (I luv pink too, and it really looks good on me, hehehe). 
Isn’t it gorgeous, she is quite the master.  I love how each shade swirls into the other from darker to lighter.   (Check the blog out, she has wonderful and interesting things).

And here is my mine…

  This was so much fun to make, took a bit of time to figure the colour combination, but hey not too bad for a first attempt.