Monday, June 30, 2014

Lacy Butterfly Cake

Here's a simple yet elegant, little 6 inch triple layer chocolate chip vanilla cake I whipped up for a birthday dinner celebration that my client ordered for her daughters. I experimented with cake lace around the cake and of the lacy butterflies on top too.


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Friday, June 20, 2014

Game of Thrones Dragon Cake

Hey all you blog viewers out there! Haven't updated here in a while so gonna catch up on that with a slew of new cake and cupcake creations I've made recently. However, if you need your BlakeyCakes fix more often, then please head over to my Facebook business page where it's updated regularly.


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SO! On to the main event!! 

I am a huge fan of the Game of Thrones story. I just had to craft some sugary goodness in honor of the show! 

What I ended up doing is creating the "Mother of Dragons" Khaleesi and her child, Drogon, the wildest dragon! 

The Head: The dragon head and neck is molded out of rice krispie treats that were then coated in melted candy melts for stability. Then layers of dragon skin and scales were laid on top out of modeling chocolate and fondant. Edible, non-toxic luster dusts were then painted on. This head took a numerable amount of hours to build, mold, then paint. I'm pretty happy how it came out! :D

The Cake "Body": I decided to make a round tier cake to sort of create an "illusion" that it is the dragon's body. The cake consists of a double layer chocolate cake with vanilla red currant meringue buttercream filling!! That was a mouthful. I covered the outside with fondant and impressed it with technically and alligator "skin" mold from "Marvelous Molds" to simulate the dragon scales. 

The wings and tail: They were crafted by hand out of a fondant/gumpaste mixture and set to dry in their respective positions. I imagined that the wings could be attached to the back side of the cake to make it appear that Drogon's wing is encapsulating Khaleesi. 

Khaleesi: She is made fully out of fondant and I had her in a certain sitting position where she can be seen sort of caressing her baby. 

All in all, I'm happy how it all turned out. There is always more I would like to add, but it will have to do for now. Thanks for looking!!! 













Sunday, January 19, 2014

Fig Pecan Marshmallow Wallop Cupcake Recipe



Recipe: (Adapted for standard baking cups)


  • Prep time: 20 min

  • Bake time: 18-20 minutes

  • Decorating time: 35 minutes

  • Total: 75 Minutes


Yields/Serves: 12-16 cupcakes

Here is my follow up post to the cupcakes I make baked in the silicone baking cups by The New York Baking Company from my previous review of them.

Ingredients:

Cupcake Batter:

  • ·      1 ½  Cups Flour
  • ·      1 Cup Granulated Sugar
  • ·      ½  Tsp Baking Soda
  • ·      1 ½  Tsp Baking Powder
  • ·      ¼ Tsp Salt
  • ·      ¾ Cup Vegetable Oil
  • ·      2 Large Eggs
  • ·      1 cup half/half
  • ·      1 Tbs Vanilla Extract
  • ·      1 Cup chopped pecans


Fig Preserve:

 Your local grocery organic variety will do.

Frosting: Marshmallow Fluff

  • ·      3 large egg whites
  • ·      ¼ tsp cream of tartar
  • ·      1/3 cup water
  • ·      2/3  cup + ¼ cup granulated sugar
  • ·      2/3 cup light corn syrup
  • ·      1 tsp vanilla extract


Garnish:

Whole candied figs

Methodology:

Cupcake Batter:

  1. Assemble wet and dry ingredients separately. 
  2. Mix and sift together flour, sugar, baking powder and soda, and salt in one bowl.
  3. Mix oil, eggs, sour cream, half & half, and vanilla extra together in another bowl.
  4.  While the mixer is mixing the dry ingredients, add the wet ingredients to the dry in a steady stream until all wet ingredients are incorporated.
  5.  Make sure batter is in a uniform consistency after adding wet ingredients and promptly turn off mixer after about a minute.
  6.  Add chopped pecans into the batter and mix them up with a spatula until all incorporated.
  7.  Prepare cupcake pan and insert cupcake liners.
  8.  Scoop batter into cupcake liners and fill to ¾ full.
  9.  Bake in a 350 degree prepared oven, on the middle oven rack, for approximately 18-20 minutes.
  10. Cupcakes are completely baked when a toothpick inserted in the center of a cupcakes comes out clean (one or two crumbs still sticking on the toothpick are ok too).


Marshmallow Fluff:

  •  In an electric mixer, whisk egg whites on and cream of tartar on high until frothy. While mixer is on high, slowly add ¼ cup of sugar. Beat until soft peaks form.
  •  In a small pot, combine water, light corn syrup, and remaining sugar. Cook under medium-high heat until internal temperature reaches the soft ball stage (245-250 degrees F). Stir mixture continuously. Remove from heat. Make sure to have an oven mitt or towel ready in case pot handle is too hot to touch.
  •  With mixer still on high, slowly and steadily pour syrup mixture in the whipped egg whites. Continue to beat for about 5 minutes or until glossy, stiff peaks form. Reduce speed to low and add vanilla and beat for a minute.


Final Assembly:

  1. Take a small pastry bag, fit it with a star tip, fill with marshmallow fluff and pipe a swirl on top of each cupcake. (Optional: Lightly toast the fluff with a small kitchen torch).
  2. Make a small dime sized indentation on top of the piped marshmallow fluff and add a dab of fig preserve.
  3. Garnish with candied fig cut in half (Optional: dip end in dark chocolate for an added richness).  
  4. Enjoy to your heart’s content!! 



Wednesday, January 15, 2014

The New York Baking Company's Silicone Baking Cups Review

Silicone Baking Cups by The New York Baking Company Review



Retail Price: $8.95

The link to purchase them may be found on by clicking this link through Amazon: silicone baking cups

I was asked by The New York Baking Company to review their Silicone Baking Cups. I immediately accepted and jumped on the chance to cream an interesting new cupcake flavor combination just like in BlakeyCakes’ early days. I was pretty pleased with ease of use these cupcake cups provided over traditional paper ones.

Contents:


The silicone baking cups arrive in a dozen pack variety of colors (green, orange, blue, and violet/purple).

Features: 

  • Standard Size (approx 2.5’’ across and 1.5’’ in depth)
  • 100% Food Grade Silicone
  • Non-Stick
  • BPA Free (Bisphenol A Chemical Free - Non-Toxic Plastic)
  • Oven safe up to 475 F / 250 C
  • Freezer/Microwave/Dishwasher Safe


Pros: 


  1. No additional cupcake pans required. One drawback with using paper liners is the additional requirement of cupcake tins. These silicone cups are rigid enough to maintain their shape while pouring in your cupcake batter. They remain in place during the baking process as well. Just place them on a baking sheet and you are good to go! 

  2. Save a tree or two. Being silicone, the same set may be used over and over again with no worry of using dozens of paper cupcake liners.

  3. Pop it and enjoy it! Being non-stick allows for super slippery ease of popping the cupcake out of the silicone wrapper!


  4. Rinse and repeat. After cupcakes are devoured, just simply wash the cups and they’re ready for another baking session! Very simple and clean process. 

Cons:


I don’t have anything noticeably unfavorable to say about these silicone baking cups. They get the job done as advertised. My only personal drawback would be the size of the cups. I usually go a larger baking cup when baking for clients and friends, but that’s just me.



Overview:

These silicone baking cups have many advantages over conventional paper ones. They stand on their own without support cupcake tins, they are reusable, the cupcake slips out easily, and are easy to wash. I would absolutely love if these cups were available in a slightly larger size as well. These cups are great, however, for any social occasion or just perfect for hosting your own baking party! Another idea I had in which these cups would be great for is using them to create chocolate shell cups. Since the cups are microwave safe, you can fill the cup half way with chocolate chips and melt the chips in the microwave. Once melted, coat the whole silicone liner with the chocolate. Then pop the cups in the freezer for about 10 minutes for the chocolate to harden. Take it out of the freezer, and the silicone should be able to peel back and pop the chocolate cup out! Presto!

Overall Rating: 4.5/5 BlakeyCakes Cupcakes! 

Please stay tuned for an all new BlakeyCakes cupcake recipe to go with your silicone baking cups!



Please leave any comments and questions below. Thank you! 

If you would like more info on how to place an order, please email me at: blakeycakes_@hotmail.com. I'm in the Los Angeles/San Fernando Valley Area! 

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Sunday, December 8, 2013

Audrey II Cake Sculpture (Little Shop of Horrors)

This sculpture became my cake baby after I was done with it. I was so happy how it came out that I didn't want to send it away! Haha Without further ado, here it is!

Audrey II from Little Shop of Horrors! The pot is a 3 layer vanilla cake with meringue vanilla buttercream filling and it's head is pumpkin spice cake with cream cheese pumpkin spice filling. Cakes were covered in fondant, brushed with edible luster, arms and facial features are gumpaste, and the whole cake sits on a rice krispie treat base covered in buttercream rosettes. 30+ hours to complete.


Please leave any comments and questions below. Thanks a lot!!

If you would like more info on how to place an order, please email me at: blakeycakes_@hotmail.com. I'm in the Los Angeles/San Fernando Valley Area! 

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