Oh my, has a whole month gone by since I last blogged. I have soooo much catching up to do which means I have plenty to share. So lets get started.
I’ve always had a major sweet tooth. Even way before I started the patisserie program at Le Cordon Bleu. Desserts were my thing. So it was meant for me to jump into this world. But as I look back, I’m trying to remember what jump started it all.
Three birthdays out of the past four years, I’ve made my husband’s niece, Nikki, her birthday cake. The very first one was for her 5th birthday and for some reason I volunteered to make it. I can’t remember why I volunteered but I’m glad I did. This is what I envisioned for her cake.
A two tier Hello Kitty cake with lots of fondant detail. Keep in mind, I have never made a tiered cake and never worked with fondant. How hard could it be? I just stack one cake on top of the other. Literally, this is what I did. No dowels, no support. I just threw the smaller cake on top and started decorating. Crazy right! After some minor tears and frustrations, this was the final cake. Be nice, don’t laugh!
It was close to what I drew up. Perfect, no way! But it wasn’t too bad for being my first cake. I ended up making a pink velvet cake with cream cheese frosting. The biggest pain was trying to smooth the frosting out. My hubby had to jump in a few times because I was getting so frustrated. Why does it always look so easy when they do it on t.v? Here’s a close up of the fondant details.
The cake didn’t turn out exactly how I wanted it to but the birthday girl really liked it and that’s what made me happy. Everyone else at the party thought it was pretty impressive so that made me feel even better.
It was a chocolate cake filled with whipped vanilla custard and fresh strawberries. What a difference, right? This time I made the fondant topper instead of using a candle.
Fast forward two years to her 8th birthday. Her mom requested a small puppy themed cake and this is what I came up with. It’s alternating layers of chocolate and vanilla cake filled with cookies & cream buttercream and frosted with swiss meringue buttercream. Yummy! This flavor has become quite popular at Love ‘Em Sweet. I sculpted all the puppies out of fondant.
As I look back, I’m glad they gave me the opportunity to make her birthday cake. It lead me to find my passion of not only eating desserts but making them.
I have lots to share so check back soon for more Love ‘Em Sweet creations.