Today I thought I would try my hand at making Petit Fours, after admiring so many here on the online community. I had a leftover red velvet cake in the freezer so I defrosted it and cut it out with a small circle cutter. After trawling the Internet searching for an icing recipe, I made a poured fondant and started. It was a lot harder than I thought...I think the glaze or poured fondant needed to be runnier. They were fun to make, and next time I will make the Martha Stewart icing recipe, as I have heard it covers really well.
Thursday, September 15, 2011
Tuesday, September 13, 2011
The cake was a three tier chocolate mud cake, which stood 30cm high. I LOVED the cake, it was dainty and feminine with a lovely vintage feel. The design was based heavily on the cake in the 'Wedding Cakes - a design source' magazine. To make the cake large enough to serve almost 100 guests, I made it taller including 2 full height tiers, then the top dome tier. I also did my own thing with the flowers and vines, and added the little pink ladybug on the top.
The biscuits were a custom design, my husband made the cutter and the piping detail was added to compliment the detailing on the birds on the cake.
*Wedding cakes a design source, Squires kitchen magazine publishing. Issue 38, Spring 2011, page 106, Based on the design 'Songbird Sanctuary' by Zoe Clark
Friday, September 2, 2011
For my Father-in-law's birthday, G decided that I should make him a cake modelled on his caravan. He bought the van a couple of years ago, and we are planning a big road trip together later this year, so I agreed that it was a good idea (and seemed like a fairly easy cake to make). It was a combined effort, G cutting the board, and calculating the scale. It was cut from a 9" square chocolate mud cake, with the details made from fondant.