Tuesday, March 30, 2010


Here is the wedding cake. The top layer is the apple spice cake that I posted earlier with a caramel filling, the two side cakes are chocolate lovers chocolate cake with chocolate chunks in it, with a strawberry mousse filling. The outside was painted with an eatable silver paint. It was a fun cake to do. Thanks for letting me do your wedding cake Virginia and Scott!

Tuesday, March 23, 2010

Applesauce Cake

I thought I would share something a wonderful lady gave me a long time ago. I am using this on the wedding cake I am making for a couple this weekend.

I call it an apple spice cake. It's nice and moist and just plain yummy!!!

1 Cup white sugar
1 Cup Brown sugar
1 Cup unsalted butter
3 eggs
4 Cups applesauce (chunky applesauce is nice as it adds bits of apple in your cake)
5 1/2 to 5 3/4 Cups sifted flour
4 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice (optional)
1/2 tsp. salt
2 Cups raisins - plumped (to plump i just cover them with water or apple juice and heat them in the microwave until boiling. let them set and absorb the liquid. You can do it on the stove top as well in a pan.)
1 Cup chopped walnuts or pecans

Beat the butter and sugar together until creamed. You want them to get creamy and lighter in color. Then add the eggs and mix them in. Scrape the bowl as you go.

mesure out your applesauce and set aside. Measure out the dry ingredients and sift them together and set aside. Mix in half the apple sauce and mix well scraping the bowl as well. Add half the flour mixture and mix well, and as always scrape the sides and bottom of the bowl. Add the other half of the apple sauce mixing well and then scraping the bowl. Add the rest of the flour mixture and mix and scrape the bowl again. Mix for about two min. or until well incorporated. Mix in the raisins and the chopped nuts.

Bake at 350*F or 45 min. in a greased and floured cake pan.

Add figs or candied fruit for a fruit cake that is moist and very good. (Not at all like the fruit cake that when you drop it, it breaks your toe or puts a dent in the floor.)

Tuesday, March 9, 2010

lily wedding cake

This is the cake I did for my final in school. It was for the class on wedding cakes, gum paste flowers etc. The toper that looks like cut lace is hand pieced. The lily, flowers and leaves were made out of gum paste. The flowers on the side of the cake were hand painted as well. I used flower and leaf cutters to cut out the toppers design and pieced them together in a bowl and let them dry. I used royal icing to pipe the smaller decorations and attached them around the edge of the toper as well. The cake is covered with fondant.

southwestern chocolate mousse

I don't have a picture of this one, but chocolate that has a little kick is so yummy. Its light and creamy. It gives just a tickle at the back of your mount. It’s not too hot. You can adjust this recipe to make it as mild or spicy as you like it.

This Makes 2 Lbs. 8 oz.

This one I weigh. I have never converted it to cups. I will have to do that and add it on after I make it again, but for now, here it is as I use it.

This is good without the pepper and spice too. Egg yolks 2.809 oz.
Fine granulated sugar 2.471 oz.
Cinnamon .333 oz. (1tsp.)
Cayenne pepper .167 oz. (½ tsp.)
Water 2.135 oz.
Dark chocolate, melted 11.236 oz.
Heavy cream 21.348 oz.

Start the chocolate over a double boiler to start it melting first. Scrape and stir the chocolate now and then to prevent overheating or burning the chocolate. Whip the heavy cream to a soft peak and cover it and put it in the fridge till needed. Whip the egg yolks until pale. Add the cinnamon and cayenne pepper to the egg yolks. Make a syrup with the sugar and water and boil to 244*F. Whip the hot syrup into the yolks and continue to whip until cool. Fold the melted chocolate into the egg mixture. Whip 1/3 of the whipped cream into the chocolate mixture. Then fold in another 1/3 of the whipped cream into the chocolate mixture until almost mixed in. fold in the last 1/3 of whipped cream until incorporated. Pour mousse into a container or into the individual cups or bowls and chill covered until set.
It is good with toasted or candied pine nuts toping it as well.

have fun. Im new to bloging so if you have questions on this just let me know.