Well with this October cake, Fall is officially here! 🙂 I have to give credit where credit is due for the inspiration for this cake – one of my favorite magazines – Food Network. They featured this awesome cake in their most recent issue of the magazine, but you can see the instructions online on their website. While I didn’t follow their cake/icing suggestions, I did follow their basic construction directions and had great success. I would rate this as a pretty easy project, provided you have played around a little with making a cake before. Overall I found it went together pretty fast – I spent much of my time waiting for the freezer parts for it to firm up. But I kept busy during that time by baking some spice cake cupcakes and whipping up some cream cheese icing for those. 😉 I’d say that’s a good use of free time!
I lack 9″ pans so I used four 8″ round cakes for this. The caramel square amount is very accurate. This was certainly a fun cake to make. 🙂
This cake was made for April’s work birthday party @ my husband’s job. I had seen the idea in a Food Network magazine and thought it looked fun. The peep itself is constructed out of a 9×13 plus two cakes baked in bowls. I needed a few more servings, so I put the whole thing on another 9×13 cake.
I didn’t have the best time with the tail portion. Once it was frosted, it really pulled on the wooden skewer supports that the instructions said to use. It ended up cracking a little, but not horribly. In looking at real peeps, I noticed that they don’t really have a pronounced tail like the FN cake. I think if I did this one again, I would just sculpt a small peak of a tail with frosting at the back. The beak (also a triangle of cake skewered onto the head cake) stayed on well, though, as you can imagine, its kind of a challenge to ice that nicely.
But it turned out cute in the end. The peep is covered in yellow colored sugar. The eyes are chocolate melting wafers.
Its normally around January that I feel about done with winter – its not so much the snow that I mind, but the C-O-L-D. You’d think after all these years I’d move a bit south…but I do love it here! So instead I bundle up and enjoy the snowy view out my windows. … AND drink lots of coffee (or hot chocolate if that’s your thing!). Coffee makes everything better. 🙂 So does cake (and cake goes good with coffee!) – so here is the January work cake – an 8″-10″ tiered cake with a cake mug of hot chocolate (complete with “marshmallows”) on top. Stay warm!
I like to do themed cakes for my husband’s monthly work cake when I can. This month, of course, it means Halloween! In the past I’ve done a pumpkin, ghost, or bucket of candy. This month I went with an idea I saw from somewhere online for a casket ~ complete with creepy skull! 🙂 This cake was carved out of an 11×15 sheet cake (double layer). It is covered in fondant and painted and marked to look like wood. The chain is also fondant. The skull is made from white chocolate candy melts using Wilton’s skull candy mold.
Last week I did a graduation cake for a high school grad. I have done other grad cakes for this family so it was fun to do another! This cake is an 8″ and 12″. He is into photography so there are “polaroid” snapshots around the cake of his interests. Cake is iced in butter cream with a gumpaste grad cap on top with gumpaste pics (edible images on them).