Summer Dragonflies

 White cake covered in a light fluffy Italian butter cream, filled with a berry filling. Molded playful sugar dragonflies dusted with an eatable sparkle hover over and around the cake.

Perfect for a summer birthday.

Happy Birthday Emmy.

 

Red, White and Blue Birthday

My friends’ brother was coming home from serving in the Marines and it was his birthday,

both very good reasons for a party.

I felt very privileged and excited to do the cake for my friend for him.

It was a chocolate cake with a raspberry cream filling, covered with Italian butter cream, topped with vanilla fondant. I layered it with colored ribbons of fondant and stars. It was topped with cut out patterns of fondant to create a camouflage pattern on top. The prairie dog was so much fun to model and the fur was added using royal icing.

For my Wilton students, the cake has a lot of inlays and overlays from course 3. :0)

 

 

Now on Face Book !!!

Hello everyone. Korins Sweet Creations, LLC is now on facebook. I will be posting tips and updates for the Wilton Classes there as well. This week is cupcake week for Course 1 and I posted tips on how to keep your liners from comeing off your cupcakes.

Look up Korin's Sweet Creations, LLC on facebook  and get tips like this...

 This week is a cupcake week for Wilton course one. Have you ever had your cupcakes separate from their liners? I have had that happen and so I went out to find the answer as to why it does that and how to prevent it.  In honor of cupcake week, here is what I have found....

I have found that there are a few things that may cause the liner to pull free from the cupcake.

As the liners keep your cupcakes from sticking to the pan, Don’t spray your pan. The extra oil from the spray will cause your liners to pull away from your cupcakes. 

Some of the liners are thinner then others. I found the thinner ones tend to pull away more often.  Also the liners that are treated with wax tend to pull away more as well. I read somewhere that the colored liners that are treated with a soy color tend to stay on better. I haven’t tried that so I can’t say for sure that it is so.

Make sure your cupcake liners are filled with batter enough. I fill them ½ to 2/3 full so as the cupcake rises it will come to the top of the cupcake liner and hold on it well.  Also I tap the pan on the counter so that any air between the pleats of the liner and the batter is eliminated. I have found that if there is air in the pleats then the cupcake won’t stick well to the liner and it can come loose because of it.

Another trick I heard about and have also noticed is when I accidentally put two liners on a cupcake. The extra one just comes off but the inside liner seems to stay on to the cupcake better. Though it is wasteful of the liners so I just tend to make sure I fill them enough and tap out the air and that has seemed to work well for me.

One thing I do is take your cupcakes out of the pan as soon as it’s out of the oven. If you let the cupcake cool in the pan then the steam from the cupcake and the moisture in the air will be trapped between the pan and the cupcake and cause the liner to moisten and come loose.  I turn the pan over and dump them onto the clean counter and then turn them right side up onto a cooling rack and let them cool completely.

Over baking your cupcakes will also cause them to pull away from the liner as well. So watch them and pull them out right when they are done. Of course you don’t want them under done ether so use a toothpick or a cake tester to see when they are done.

Freezing your cupcakes can make them pull away if you don’t let them cool completely before you put them in the freezer. Another mistake that I have made in the past is to put them in an air tight container before putting them in the freezer. That will trap any moisture in the container and will cause the wrappers to loosen before its even frozen. The best way to freeze your cupcakes is to quick or flash freeze your cupcakes on a cookie sheet and after they are frozen put them in the air tight container to store. That should keep the liners from pulling.

Those are the tips I have found out on my own or from looking it up online so far. Hope this helps and happy cupcake week.

Roxana

 

This cake was for a beautiful bride Roxana.

The cake is an orange cake with a mandarin orange cream filling. This is a new cake recipe I have developed using fresh orange juice and orange zest. It’s covered with vanilla butter cream and vanilla fondant.

The bride and grooms initials are hand piped on the front of the cake and surrounded by fondant accents and teal and yellow roses. Each layer is bordered with silver fondant pearls.

 

The first time I made this orange cake I made it in cupcakes and frosted it with an orange chocolate frosting. It was a huge hit. The orange cream filling is a fun variation as well.

Ashley

 

I got to do this fun cake for my niece Ashley for her wedding shower.

It's a nice vanilla cake with chocolate raspberry filling and cream cheese icing.

The cake is topped off with some fondant ribbon roses in her colors of teal and coral.

I'm so happy for you Ashley and thank you again for letting me do this for you.

 

For my students, I'll show how to make these roses in a future post. :)

Dog lovers :)

Here is a fun chocolate cake with butter cream icing. They all have sweet dogs and wanted them on the cake as well along with their ages. (Last names have been with held to protect the birthday ladies and gentleman from revealing there ages to the public. :) )

Eagle Scout

 I was lucky enough to do a cake for two eagle scouts.

Katie and Jake's Birthday cakes

Sweet Katie wanted the Brave cake like I did before. She wanted red velvet cake and vanilla buttercream icing. Love you Katie.
Jake is a snow boarder so I put him snow boarding down a mountin. He wanted chocolate cake with vanilla buttercream icing. Welcome to the family Jake and happy birthday to you both.

Cake display for Wilton classes

Here is a cake that shows what is taught for all four of the Wilton cake decorating classes.

 

 

Candy Box

I was going through my pictures and came across this. Here is a Candy box I did when I was living and working in Arizona. The box is hand made of Almond Nougatine and filled with hand made truffles and prickly pear jellies.

The Cake Way

One of my students, Rachel, started her own blog called "The Cake Way" check it out.
click here to see


I love seeing my students getting even more excited about what they are learning and I learn so much from them as well. She even did a minion cake. Fun, fun, fun.

Here is her cake from class.

A little baking, decorating, and enjoying music.

I know this isn't cake but sweets and good music always go together. :) I just found them and love their sound.

Wilton February Classes...

I have the  Wilton Class pages up dated for February. It was the fondant and gum paste class and the advanced gum paste flowers class.  I posted the pictures I have for them. Check out their beautiful work.

Happy Birthday Zoe!!! Zoe's Rapunzel birthday.

I know I haven't posted much for a while, so, I'm making up for it with a few more posts. :)

 

Rapunzel, Rapunzel let down your hair....

Here is my version of Rapunzel’s tower room. It's complete with painted walls, book shelf with a book she was reading and paint brushes on the table. There is even one on the floor where her "mother" painted the pointy fanged face. Of course she has to have her green friend Pascal as well.

Grandpa wanted me to go all out for his little Zoe, such a softy. The cake is French vanilla and iced with Italian butter cream. The back wall is done from a fondant/gum paste mix (for my students it is the 50/50 mix you learned about in class 3) the table and brushes, along with the rug, and even Pascal are all gum paste details. The floor is fondant and painted by hand.  All the details on the wall are hand painted as well.
Happy Birthday Zoe! :)

Brave Birthday

This was done for one of the nurses that come to check on my step-dad. Thank you ladies for all you do, you are amazing.

The cake is chocolate with a berry cream filling. The frosting is an almond butter cream. To do her hair I striped a piping bag with the two colors the darker I put in the bag first on the one side of the bag and then filled the other side with the lighter color. Instead of a boarder on top I piped her hair coming down over the edges. I used just a touch of gold luster dust that is eatable but does have real gold in it so it should be used sparingly on cakes that are going to be eaten. I just put it on the "H", the "B" and the bottom border.

I loved doing this cake it was so much fun.

Barbie cake

Barbie cakes are a classic for a little girls Birthday. :) This one is a French vanilla Cake with Italian butter cream Icing. (This family loves the Italian butter cream, not that I blame them, it’s yummy.)

 

 

 

Lilly's floral Birthday

Here is a vanilla cake with Italian butter cream for Lilly. This is such a bright and cheery cake for a snowy month. Thank you for letting me do this for your birthday. :)

(Students corner... I used the canned food color spray to give the boarder the two toned color look. I also used it on one of the gerbera daisies as well. The gerbera daisy is taught in the Wilton class 4. )

Valinties Day Cake. :)

Happy Valentine’s Day!

This is a cake that has alternating layers of chocolate and vanilla cake with an Italian butter cream icing and filling. The harts are gum paste with royal icing writing and designs. (Students note... do you recognize the reverse shell boarder?)

Mary, Snow fall cake.

This beautiful snowy cake was for my friend Mary.

I love how every cake I do is so different and reflects the people that want them.

Here is an updated picture of this cake. thank you Mary.

The snowflakes are royal icing with an eatable sparkle to them to give them that wintery feel of fresh falling powder snow. They wanted alternating layers of chocolate and raspberry swirl cake separated by raspberry cream filling in each layer. The whole thing is covered in Italian butter cream. In between each layer are three royal icing snowflakes standing up together.

Again I'm sorry it’s not a great picture. I have a picture of it just before I delivered it down below to show the details better.



Ken

To my sweet brother Ken, I wanted something special just for you on your wedding day as well. I love you.

He loves German chocolate cake so that is just what he got. The outside is iced with a creamy chocolate butter cream and topped with more germen chocolate filling. He loves the outdoors so a sugar picture of him hiking in the mountains is just the thing. The sides are a combination of chocolate icing and chocolate fondant to make the bark of the pine tree. I used a flower center mold to create the texture and cocoa powder and some white petal dust to create the color contrast. I even got to use my airbrush gun on this a little bit to create the color in the knots in the tree.

Again sorry it’s not a better picture.

Darlene

Congratulations Ken and Darlene! I'm a little behind posting this, but here it is. I was so happy to do Darlene’s cake and Ken’s grooms cake. I love you both.

I'm afraid my camera wouldn't take a good picture of it from the front, as you can see below, but the side view shows it better. It's almost the tallest cake I've ever done. I couldn't fit it in my car so thank you to Jason and Amman for being my drivers for this adventure.

The bride wanted a few different flavors. The top and seconded layers are red velvet cake with cream cheese icing for filling. The 3ed layer is chocolate with a chocolate mousse filling. The 4th layer is a key lime cake with key lime curd and Italian butter cream for filling, yum. That was a new recipe for me and one of my new favorites. The whole cake is covered with Italian butter cream and fondant over each layer. Each layer is accented with sliver sugar lace. The florist at the Joseph Smith Memorial Building did a wonderful job placing the flowers. (I would trust there them with any of my cakes.  The florist did such a wonderful job. She may not see this post but thank you anyway.)

I almost forgot, the bottom layer was actually fake. There was enough cake with the other layers so to create height and not more cake we added a fake layer.

(A little hint for my students: I covered the fake layers with royal icing before i cover it with fondant so it would create the same look as the other layers. It helps the fondant stick as well. Royal icing also cleans off the fake layers cleanly and easily with hot water. That will keep your fake layers nice and ready to use for your next cake.)