A Pastry Chefs View From Inside A Bakery
Swirls Whirls Cake
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. Wit...
Engagement Ring Box Cake
People like to mimic non edible things with cake. Here is an example of a engagement ring box cake. The customer wanted everything made out of fondant, but once we told her the price she changed her mind. We did let the customer know that we never guaranteed exact color or design (they are copyrighted you know) We finished this box and were please with the outcome along with the customer. ...
Fondant Jungle Baby Shower 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 wire...
Barbie Cake
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. Decorating Instrucions The cake consist of  four 8 inch cakes, stacked o...
Baby Bottom Cake
We call this cake our Baby Bottom Cake. This is a cake that I have been getting a lot of orders for lately. I do not know who originally designed it, but I do not like it! This cake is  basically made to look like a baby's bottom with a blanket over it. It would be cute if the rest of the body was with it, but nope it's just the baby's bottom. Directions We first start off with a iced 10 in...
NY Yankees Cake
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.
Personal Sized Tiered Cakes
Every bride wants to have something special at her wedding. Some brides opt for small personal sized tiered cakes for each guest rather than one large cake. These cakes are basically made the same as their larger version with the exception of them being tiny. Many personal sized tiered cakes are two tiers. You can have the cake decorated in any fashion you want. Make sure to remember that the mor...
Fake Cakes
Why would you want a fake cake when you can have a real one? I charge the same amount for both real and fake. I know that I have to do one less step when making a fake cake but the labor is just as hard. It does not take me any less time when I am decorating a fake cake compared to a real one. So why would I charge less? In fact it might actually cost me more, due to me having to buy materials an...
Christmas Tree Cake
It's that time of year again where everything is merry and bright. Here is our first Christmas tree cake of the season! Ugly and gaudy I know, but the customers just love them. How it is done This Christmas tree cake was made in a shaped pan. It only comes in pound cake. It is iced in a poured fondant icing, tinted green. We covered the stump of the tree in chocolate buttercream and add but...
Baby Butt Cake
I am not a fan of this baby butt cake. I get the idea that the decorator was going for, but it is still just a baby butt cake with no head. Directions In order to create this cake the decorator used 2 cakes and set it up like a tradition tiered cake. On the top tier the decorator tried to round the cake so it was shaped more like a baby butt. She iced it white to look like a diaper, added some c...
Halloween Cakes
I just love everything about halloween. The best part about it for me, is making halloween cakes. I'm so over candy, I just want cake! This is a holiday where you can let your imagination take you anywhere it wants to go. Ghost, goblins, tombstones, and pumpkins are all perfect things to put on cake. You can make scary cakes or kiddy cakes, anything goes. Below are two examples of halloween cakes...
Hot Dog Cake Anyone
MMMM Hot Dog Cake Anyone! That's right, someone wanted a cake shaped like a hot dog. I think this cake looks pretty good. However the paper plates stuck under I do not feel was such a great idea. I mean I understand why they are there but it ruins the hot dog bun. I would suggest that instead of the plates to make condiments and put them around the cake instead.
Pea Pod Cake
Oh, how it bothers me to see decorations on plain white icing. Just think how nice this pea pod cake could have looked if it had a pretty green airbrushed background?
Flip Flop Cake
Just one shoe, where is the other one?
New York Yankees Cake
Be careful when adding a marbilized fondant ball border to your cakes. On this cake the New York Yankees logo is low and the border could almost obscure it. You can always add your border first than add your decorations.

Rounded Cakes

Posted By: admin on March 21, 2013 in Instructions - Comments: No Comments »

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.

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Baby Blocks Cake

Posted By: admin on March 17, 2013 in Common Complaints, Instructions - Comments: No Comments »

Baby blocks cake

Baby blocks cake

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.

Calling Out Sick

Posted By: admin on February 7, 2013 in Common Complaints, Instructions - Comments: No Comments »

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.

Crusting Buttercream recipe

Posted By: admin on January 30, 2013 in Instructions, Recipes - Comments: No Comments »

crusting buttercream recipeThis 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!

 

Swirls Whirls Cake

Posted By: admin on May 21, 2012 in Cake Critiques, Instructions - Comments: No Comments »

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!

swirls and whirls cake

Fondant Jungle Baby Shower Cake

Posted By: admin on May 11, 2012 in Cake Critiques, Decorating, Instructions - Comments: No Comments »

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.

Fondant Jungle Baby Shower Cake

Topsy Turvy Directions

Posted By: admin on May 2, 2012 in Instructions - Comments: No Comments »

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!

Barbie Cake

Posted By: admin on April 30, 2012 in Cake Critiques, Decorating, Instructions - Comments: 1 Comment »

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.

Decorating Instrucions

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!

Lion Head Cake

Posted By: admin on April 5, 2012 in Decorating, Instructions - Comments: No Comments »

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.lion's head cake

NY Yankees Cake

Posted By: admin on March 6, 2012 in Cake Critiques, Decorating, Instructions - Comments: No Comments »

Ny Yankees CakeSo 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.

Designing a Cake

Posted By: admin on in Instructions, ordering - Comments: No Comments »

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.

 

Labeling

Posted By: admin on January 20, 2012 in Common Complaints, Instructions - Comments: No Comments »

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.

Bad Order Taking

Posted By: admin on December 19, 2011 in Common Complaints, Instructions, ordering - Comments: No Comments »

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?

 

Winter Wonderland Cake

Posted By: admin on December 16, 2011 in Decorating, Instructions - Comments: No Comments »

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!

Yule Log Cake

Posted By: admin on in Decorating, Instructions - Comments: No Comments »

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.yulelogcake

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