Skip to main content

Tiffany Blue Wedding

I am becoming an expert in working with Tiffany Blue.  It certainly seems to be the colour of the month for me right now.  It really is a gorgeous colour.

A few weeks ago I was asked to do a small cake for cutting and cupcakes for a wedding.  I was very happy that I was free to do this.  This is my 2nd wedding that I've done where I've been recommended on word of mouth without having sampled my baking.  I am quite honoured to say the least.

The cake is a 6" two layer chocolate cake with the Perfect Chocolate Cake icing as the filling, covered in fondant.  Along with the cake I made 4 dozen chocolate cupcakes and 3 dozen vanilla.  Both with buttercream icing.  I tend to do more chocolate as they seem to be more popular.  The fact that my PCC recipe makes a lot out of one batch is the bonus. 

When I went to make the icing this morning I had a little panic attack wondering how I was going to accomplish Tiffany Blue.  The fondant I bought pre-dyed "Tiffany Blue" but for the icing I was on my own.  I've mentioned before because I refuse to use shortening in my icing and only use butter it will affect the colour of the dye.  The pure vanilla extract doesn't help either.  Surprisingly with Americolor I was to do it.  Even with two separate batches.  I used Royal Blue, Sky Blue and Leaf Green.  Then I went wild with the silver dragees to add some bling.

The wedding was at the Arts and Letters Club downtown.  Thank goodness Mr. T drove down.  It was raining and the streets were littered with TIFF fans.  There was nowhere to park.  Fortunately I had packed everything in my trusty mammoth Costco cooler bag and was able to carry everything on my own.  We could not find the place at first.  So, I Googled an image of the building and there it was.  Love it when technology works in my favour. 

Earlier in the week my director asked if I was baking and if so could she order two dozen of whatever I was already baking.  No problem.  It makes my life easy when I don't have to calculate the exact recipe I need to make the right number of cupcakes.  I almost always end up with extras.  I also had some extra flowers leftover from other projects. They were celebrating three birthdays so I gave three cupcakes a flower.  

For both sets of cupcakes I used the Wilton 1M tip.  The difference in how I decorated the wedding cupcakes is that I started with the outside of the cupcake and worked my way and up.  For the birthday celebration I started in the middle and worked my around to the outside.  


Popular posts from this blog

Baby Shower Cake

One of the teams on my floor had me make a cake for one of their co-workers going on off on mat leave earlier this month.  She doesn't know the sex of the baby so I made it as neutral as possible.  This was an 8" two layer chocolate cake.  I just used some circle cutters to make the polka dots and the lettering.

The unofficial shot of the cake I caught Willow trying to get at the cake. She got pretty close before I shooed her away.

Toilet Paper Roll Birthday Cake

This was a fun cake to do.  At first I really wasn't sure how it would turn out.  In the end I thought it was hilarious.

So, I started off with an 8" two layer square vanilla base tier.  The filling was raspberry mascarpone mousse.  It is so good!  Then I covered it using the grass tip to look like carpet with buttercream icing.  I would have used the filling but I didn't drain out the seeds and they would have clogged up the tip.  It wouldn't have been pretty.  Instead I dyed it to match the filling as close as possible to make pink shag carpet.
For the toilet paper roll I did a 6" 3 layer cake and covered it in fondant.  I added an extra piece of fondant to make it look like the paper was unraveling.  On the top I added a black circle of fondant to look like the empty space from the roll.  Lastly, I took a toothpick and spun the cake around to make the indentations of a "roll" of toilet paper.
The signs I made out of fondant.  In the picture I was sen…

Owl in Tree for Lindsay

Shocking that inspiration for this cake came from Pinterest which in turn came from the blog the Bitten Word which in turn came from the November 2011 issue of Martha Stewart Living.  I'm sure that in the baking world you could play Six Degrees of Martha Stewart no problem.  One day I might actually make this cake, but the only part of this recipe I used was the caramel, and it was only half the recipe. I used the Perfect Chocolate Cake recipe for the cake.  You really can't go wrong with this recipe and I have no desire to deviate.

This is part II of Lindsay's birthday celebration.  She is an amazing friend, well, the best friend a girl could ask for, so naturally she deserves the best cake.  I knew that chocolate and caramel would be a winning combination for her.  Then for the decorating I didn't want to cover it in fondant as I still think covering this icing is a crime against nature!  On the other hand I find decorating chocolate a challenge.  Fortunately I found…