Monday, June 23, 2014

Minecraft Creeper Birthday Cake

My boys (not boys anymore) have ALWAYS loved video games.....I know, I know, what boy doesn't love video games, right?  Well, now my boys have boys of their won, and guess what????  They LOVE video games!  No big surprise that this year, my grandson, Tyler requested a Minecraft cake.  And, it had to have some character named "Creeper" incorporated in some way.  Other than that, it was up to me to design the special cake to celebrate the BIG 8.  So, I did some research, surfed Pinterest and Cake Central.  Lots of cute ideas...lots of little squares.  Cubes, squares and pixels of earth-toned colors, but how to bring some excitement and action into the day?  Stab a sword through the top of Creepers head!  YES, and some TNT
candles to blow out.  Score....he loved it, and I didn't end up cutting thousands of little squares of fondant.  After all, I like a good party, and I prefer not to be falling over from exhaustion because I stayed up all night finishing the cake.  Yea!




I love this kid SO much, he's smart, so kind-hearted, and has a BIG sense of humor!  He makes me laugh and melts my heart.  We don't get to spend a lot of time with him, because he lives in California, so when he comes home in the summer we have to cram a lot of loving, swimming, jokes and fun into just a few weeks at a time.  Next up, some Creeper cake pops for the twins in Nashville.  


Sunday, April 20, 2014

Scottsdale Culinary Festival + Cake Decorating Competition

So after much thought, I decided to enter my first competition.   Believe me, I almost backed out many, many times before I put this cake into my car and drove to The Scottsdale Conference Center and Resort to deliver it for judging.

I was invited to participate last year, but just couldn't muster up the guts to do it......what if I failed, or was embarrassed.....all these thoughts, I was defeated before I ever started.

So, this year when I got the invitation, I decided to just enter, and not look back.  But, I did look back, changed my design at least a hundred times.  Found every reason in the world not to get started, then at the last minute....just went for it.



So, second place.....not bad for my first time competing.  I tried out some new piping techniques using the Lambeth method, did some very detailed hand painting of Venus and drew inspiration from Georgia O'Keeffe for the huge 3 dimensional flower exploding out of the top tier.  The "LOVE" sculpture is covered in two tone modeling chocolate, and the board and inside lower tier are covered with gold leaf.  I think my favorite element of this cake is the ballet slippers supporting the upper tiers.  Made from Rice Crispy treats and covered in fondant, they were the most challenging item and also the most delicate and lovely.  I would love to try these again in different sizes and colors with embellishments.

I will definitely enter other competitions as they come my way, the fear is gone and I loved meeting the other decorators and seeing what their interpretation of the theme "ART" became. The next post will include their cakes as well.




Monday, February 24, 2014

Baby Shower Cake + Beer, BBQ + Baby Talk

Beer, BBQ and Baby Talk was the adorable theme for this unique baby shower this past weekend.  I considered the usual picnic blanket, red and white checks and a little baby under the blanket, but then I saw the cutest newborn pictures using a Radio Flyer Wagon as a prop...and I fell in love with the idea.  I love the way this turned out, and I hope I get to make this design again with a girly twist.






Monday, February 3, 2014

Vintage Butter Cream Cakes

During any cake tasting/consultation, the subject of fondant comes up.  Typically, the statement...I don't like fondant. begins this discussion. My response is always...most people don't eat it, it's only there to protect the cake, keep it fresh, and of course, to provide a beautiful smooth finish to decorate.  I also explain that I use Satin Ice Fondant, which is slightly more expensive than other fondants, but is the best tasting, if someone did decide to eat it. (actually, a lot of guests eat it, and love it, but brides and grooms to-be will never buy this story)

I then explain that I always apply a thick layer of butter cream to the exterior of all my cakes, to allow each bite to slide deliciously off the fondant with each bite. Our climate here in Arizona, and the unpredictable temperatures, rarely allow the display of a butter cream covered cake outside.

This wedding was the exception.  A late afternoon, early evening ceremony, a cool day, and a shady spot at the venue, made up the perfect set of circumstances for this trio of non-fondant, butter cream cakes topped with fresh roses.  I especially loved the little felt birds as the bride and groom.




 I made this delivery alone, which was a bit stressful, as the cakes were heavy, I was really paranoid about the "melting factor", and I had this Groom's cake on board as well.  I knew it wasn't at all possible for it to roll away, but I was very relieved when I placed it on the cigar bar, along with the other vintage items, and no one knew it was a cake!  They assumed it was just a decor prop, until the groom cut into the red velvet cake inside.



Thanks to the bride's Mom, Jenny for a new friendship, and a glowing review, and to Image Industry for the beautiful images.

Sunday, January 19, 2014

2013 "The Year of Sculpted Cakes"

Sculpting cake has become a new passion for me, I must admit it.  I'm not sure if it's the artistry, the challenge or the painting, because I really love it all.  When I start a project, I really don;t have a clear idea of how it will finish, but that's half the fun, the anticipation, and the FEAR!  Silly, I know, but one thing I value, is the uncertainty of my cake life.And sculpted cakes give me lots of uncertainty, excitement and a little thrill especially when my clients get the first glance.  Here are a few from this year, and I am certain that 2014 will hold more sculpted cakes, I have a few ideas in mind, just need the perfect client to give me a call, and a chance to try them out.
Will it be YOU?!!!  How adventurous are you?














Wednesday, November 6, 2013

Gluten Free Holiday Pies + Cakes

It's that time of year again, already!?!  It's PIE TIME.  I'm breaking out the pie pans, stocking up on sweet creamery butter, and lots of apples, pumpkin, cherries, blueberries, pecans, and dark chocolate for the flakiest, most tender, and best of all GLUTEN FREE pies and mini pies. Large pies are $25.00 and mini pies (2") are $24.00 per dozen (sold by the dozen only) Choose from Apple, Cherry, Pumpkin, Chocolate Truffle, Blueberry and Pecan.

Place your orders early, as there will be a limited number baked for Thanksgiving. Orders will be available for pick up only this year in the Northwest Phoenix Valley on Tuesday and Wednesday before Thanksgiving..  Place your order by email to : angela@angelcakesgf.com   Orders can be paid through Paypal invoice or cash at pickup.



 Don't forget about Holiday cakes!  And melt in your mouth Pumpkin Macorons.  Custom orders are always welcome, but please provide 2 weeks notice.




Saturday, November 2, 2013

Baseball 1st Birthday

Red, white, blue, and baseball.  What a perfect theme for a little boy turning one today.  Happy Birthday Charlie!