Cake Endeavours

This request for Sandra and Vaughan celebrating their 30th wedding anniversary at  Chronicle Brewing Company .  They have an amazing event space above the store. The cake waswas forfor the couple to enjoy after the party  Thanks to Miss E for taking these cupcake shots for me of them set up at the venue. I would have preferred to have used maraschino cherries with stems but they were not to be found!  Cake: 6" 3-layer carrot cake with cream cheese icing.   Cupcakes: 2.5 dozen chocolate with chocolate ganache icing                     2.5 dozen cherry with buttercream icing and a cherry on top 

Celebrating Mr. Dewell's 45 years of being the music director at St. Paul's.  I am so honoured to make his cake and cupcakes to celebrate the church's 188th anniversary. Cake: 6" 3-layer lemon cake with cream cheese filling covered in fondant. Cupcake tower! Carrot cake with cream cheese icing. Chocolate with chocolate mocha icing. Lemon with cream cheese icing Cookies N' Cream with vanilla buttercream icing.  

Michelle and John renewed their vows today!  It was such beautiful ceremony.  To help celebrate I was asked to make cupcakes for the guests to take when leaving the church.     Purple icing continues to elude me.  One day I will master this colour and get the vibrancy and shade I want.  Until then, I will compensate with paper decorations!  6" 2-layer chocolate cake with buttercream icing Cupcakes: chocolate, carrot, vanilla and lemon Congratulations Michelle and John!

 I was thrilled to be asked to do this cake for an amazing family celebrating their parents' 50th wedding anniversary.  I also love delivering cakes to the venue.  It's so much fun to check out new places that I've never been to before.  This cake was being delivered to the David Duncan House.  We pass by it all the time, but have never been.  It's a beautiful old house that is a fancy steak house.  They had a private space on the second floor for the celebration. I've never covered a cake in sprinkles before.  Watching youTube videos, they made it look very easy.  In theory it was, but I'm sure I'll be finding sprinkles for weeks to come in hidden spots in my kitchen and probably the living room too!  The bottom tier was much more relaxing to decorate with the edible gold dust.  The bottom tier was a 3 layer 8" chocolate cake and the top tier was a 3 layer 6" lemon cake.  Happy 50th Anniversary! 

 Last night we dropped off these cupcakes for Cachet's anniversary celebration today.  The owner is celebrating 40 years in business today.  I love getting to be a part of celebrations in my home town, Bowmanville.  It's always an honour. I made 4 dozen vanilla cupcakes with vanilla buttercream.  I added some flowers and leaves for a little bit of colour.  For the toppers I used the Cachet logo with 40 behind it and backed them with some black cardstock.

 I love making lemon cake.  It smells incredible baking.  It's so fresh and the warm cut offs are so good!  I learned something new with this cake though; actually two things.  One, you can easily use the icing to make the drip effect.  I added some yellow dye, heated up the icing to make it super runny and poured it into a squeeze bottle to add the drip.  So much easier than making a ganache.  Second, for the lemon slices, pat them dry first, otherwise the lemon juice will run down the sides of the cake as seen in the picture.  Thankfully, they dripped evenly and I left it to make it look like I did it on purpose.  Ha!  As a bonus, the extra decoration on the bottom left was added thanks to me to cover up a nick when I put it in the fridge.  I did not have the heart to go back and smooth out all the icing, again! This was a 3 layer 6" super lemony cake with cream cheese icing.