Rounded cakes always drove me nuts. They never seemed to be perfectly round like I wanted, like a ball. It was so annoying trying to figure it out! I always wondered why they never made a cake pan in this size? Not the small size Wilton makes, I was looking for a large ball. I finally figured out what I could do. Just use a rounded bottom mixing bowl!
I prefer a heavier steel ball. I pour the batter in just like I would a cake pan and bake. I will do this twice if I want a completely round ball or just once for a half ball.
After, I let my cake cool I trim off the top or bottom (depending how you look at it) to make a flat surface. Once I do this I crumb coat each flat surface and dowel one side of the ball. I do this so the ball does not come apart. Then I crumb coat the whole cake. I have had really good success using a crusting buttercream. This way if your ball is a little uneven you can just add my buttercream there and round it up a bit. From here, I would cover with fondant or more buttercream.
This technique works well for making any type of sports ball, hats, or helmets.
Oh, I just love doing baby cakes. This baby blocks cake is extremely popular at the bakery. It is probably because it is fairly simple to make and the blocks can go on top or around any size cake. Below is a half sheet cake. I added five baby blocks the the top. The blocks are made out of pound cake and then covered in poured fondant. I outlined each block in colored icing and piped a letter on each one. You can use these blocks in a variety of ways, a b c’s, 1 2 3’s, names, dates, and times etc… It does not have to be just for a baby shower. Also, those blocks are a nice size serving of cake, so your special one can have something special of their very own.
Everyone gets sick at some point and time. Most of us suck it up and go to work anyway. However, there are times that we are just to sick to go in so we call out. Now I have worked at many different places and every business has different call out policies. Some places I just needed to leave a message with someone who will in turn relay it to a manager. Other places I can leave a call out message on a machine, while others I need to speak directly to a manager.
The place I currently work at I have to place several different calls or text messages and hope someone eventually gets back to me. When I first started I was told to call one person and let them know. I did that, but they sometimes would not answer their phone or texts. So I was stuck calling my work or other co workers to let my management know.
There needs to be something done about this. I need to know that my messages are going through to the management. They should let me know what I need to do in reference to calling out. Whatever it is, they should decide to do it and stick with it, because calling a bunch of people when your sick is no fun.
This is a variation of my crusting buttercream recipe that I use. It is a variation because it changed due to the weather conditions. In the summer i make it a little stiffer and in the winter a little thinner. The only difference I see with it, is that it take a little longer to crust in the winter time. However, it is one of the quicker crusting recipes that I have used over the years.
7 1/2 cup shortening
7 1/2 cup 10x sugar
4-6 oz of coffee creamer (1:1 ratio creamer to boiling water)
Flavoring to taste
This recipe makes enough icing to ice a few cakes fully. I prefer my icing to be a bit on the thinner side so I add most of the liquid to it. I would suggest adding less at first and then making it a consistency you like. I whip my icing for about ten minutes on a high-speed. I try to make sure that my paddle is completely covered by the buttercream. This way, I prevent air from being introduced to the mixture. Remember the smoother it is in the bowl, the smoother your finished product will be!
This is our Swirls Whirls cake. It is one of our more popular cakes. This is a three tiered cake with a different pattern on each tier. We added a bow on top with shooting stars. Generally, we like our bows to match the cake but we did as the customer wanted and put a white bow on with stripes.
We let the customer pick out patterns that they like and we offer our assistance along the way. With things such as, pattern choices and color palettes that go well together. I think that this cake turned out quite nice.
The color choices that the customer made worked well this time. Some customers come in with crazy ideas of what colors work well with each other. We always tell them our opinion with color, but sometimes they just do not listen. I personally think that this cake would have look better with a solid color bow on top, but I can’t make the final decision on it. I was just happy that the customer left our bakery happy with the cake!
Here is a fondant jungle baby shower cake that my bakery made. It is very simple and was easy to make.
Here is what I did
Everything on here is fondant, with the exception of the tree. We wrapped a pretzel rod in chocolate fondant so it would stand up straight and be edible. We are big on everything being edible. I mean who would want to bite into a plastic straw, wooden dow, or metal wires holding their cake together.
It really amazes me on some of the ideas that our customers come up with. They even draw out cake so we get their idea more clearly. This is one of those cakes. We would have preferred to do some of the decorations in buttercream, just our preference, but the customer wanted all fondant. She’s the boss and she loved her jungle baby shower cake.
Topsy Turvy cakes are fairly easy to make. They look hard to make and people are very impressed by them. First, you will need to bake a few cakes and then level them straight. I prefer to use a few 9 inch round cakes and a level. Next you will want to ice in between the layers and stack your cakes accordingly. Now make sure to level your cake flat, you will want your trimmed cake to resemble a box~straight up and down sides and a flat top. Once this is done, cut at angle from one top corner of your cake about 2/3 the way down to the other side of the cake. Remove the top piece that you just cut and coat the bottom half of your cake with icing. Now flip the top piece of your cake around, so both of the high pieces of the cake lay on top of each other. Make sure that the top and bottom pieces lay flat together and have straight up and down sides. Cover entire cake with icing and enjoy your topsy turvy cake. Remember your cake does not have to be perfect, it just has to taste good!
Oh barbie, how we love thee! Barbie cakes are a huge seller at my bakery. Every little girl wants one. Here is just one of the many designs we make of the barbie cake. We can do any design that the customer thinks of. The only thing that stops their imagination sometimes is the rising price of their detailed designs.
The cake consist of four 8 inch cakes, stacked on top of each other, rounded at the edges, buttercream iced, and decorated. We add a fondant plaque for the writing. We feel it gives our cake that extra special touch!
The customer ordered a lion head cake and this is what we came up with. We decided to go for more of a cartoon look rather than real. It was for a child and we did not want him to be scared of the cake. It is a large round cake and 2 large cupcakes.
How I made it
The cake and cupcakes are iced tan and than airbrushed to give the lion a little dimension. His face is drawn on using buttercream and chocolate straws for his whiskers. His hair consist of different color icings striped in a bag, than piped out using a grass tip.
So baseball is beginning again and I can only imagine how many of theses cakes we will get orders for. Here is a example of a NY Yankees cake that we made over and over again! The cake is entirely fondant with the exception of the writing and baseball laces, which were made with buttercream.
It’s a new time in the world cake decorating. Gone are the times of just going into a bakery and picking a average cake from a book, designing a cake yourself is now in. Nowadays people want a unique and special cake that no one has ever seen before. So let me give you some tips on how design a cake.
Have a plan of action for what kind of cake you want. Do your research online before you head to the bakery. Go into the bakery with a few ideas, designs, and colors of what you want your cake to look like. Swatches and picture are always a good starting point for your cake design. Most bakeries do not like to copy other cakes, it just leads to disapppointment with the customers if it is not exact. However we can make cakes that resemble others. Realize that we want to do exactly what you. We deal with design and color ideas constantly, we knows what will look good. We will advise you on what we think will look the best. Of course, if you have your heart set on something else, we will design it to the best of our abilities.
How many times do I have to say “Make sure to label that”? Labeling every product is essential to your business. There is nothing worse than not knowing what goo is in this bucket or how old it is.
One day in work I need cream cheese icing, we buy a base and add to it to make it our own. So I asked one of the guys to pull it out of the refrigerator for me. He pulled out the bucket with the original cream cheese label on it, we opened it up to see what was inside. It looked like our cream cheese icing and it had the original label on it, so off I went with it. A few hours later after I had use the “icing” I looked in the bucket only to see some melted cake batter. Now who’s fault was that? Mine, the guy who pulled it out, or the person who put cake batter in the bucket and did not label it. All of us should assume some blame for it, but it mainly fell on the baker who did not label the bucket. If the bucket would have been labeled properly we would have never had an issue.
So now I say, label and date everything that you do. There is no need for preventable mistakes.
My job could be so much easier if people just learned how to take a order. I do not understand why it is so hard to do. All you have to do is ask the customer what they want and write it down. We have books that quote prices, flavors, sizes, and even decorations. Still our sales girls get orders wrong constantly. Even when they are told to have all orders checked by managers, there are still issues with them.
Let me be perfectly clear to you sales girls, it is not hard to take a order! Here is the method to use- ask what size, cake flavor, icing flavor, colors of flowers, and colors of writing the customer wants. Than refer to the book for your price. It is in there I know I have checked it many times before.
If the customer wants some funky buttercream color, ask them to bring in a swatch. I do not know what color they are thinking of when they say “ya know wine watermelon fuschia”. What color is that? If I look up that color online three thousand different colors will come up. Also, please be able to understand your own writing. How will I ever be able to finish a cake, if I ask you a question and you do not understand what you wrote?
This is our Winter Wonderland Cake and cupcakes. This is a easy classy design to achieve. I basically made some cupcakes, iced them blue, rolled them in sanding sugar, and added a fondant snowflake to them. They can be made with any colors, I just suggest that you do use sanding sugar as it sparkles better!
For our cakes, we trimmed, iced them, and than added the sanding sugar to the top and sides by hand. We than stacked the three tiered cake and added a border to it. Borders can be tricky to add to these cakes if you have to much sugar around the base of the cake, so be careful!
This is our yule log cake. It is 8 inches long. This yule log is a chocolate cake roll with a buttercream filling. It has a chocolate buttercream frosting with powdered sugar, a few chocolate curls, and lots of plastic decorations.