How to Carve Styrofoam Base Elements for Custom 3-D Cake Decorations

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Take some of the lessons I learned on the below cake project to make your carved Styrofoam bases easier to cover with fondant for custom 3-D cake decorations!

Flashback - talksweettome.com

Originally posted July 2008

I recently designed a cake for a client whose husband was turning 60 and she wanted to give him a special cake at a surprise party with their friends, family, and neighbors. Apparently he likes to walk around the neighborhood park with their miniature dachshund…a lot. So she asked me to put together a cake with a figurine of her husband, the dog (no leash), and the fountain from the park he walks in. Here is what I came up with:

Cake sketch

Again, one of those really fast sketches on the same sheet of paper as one of my many “to-do” lists. It was kind of hard to tastefully incorporate all the elements she was looking for.

The covered cake:

Covered cake

Around their neighborhood there are signs for the streets that are embedded in the sidewalks.

Rockhill road sign

I got out the ninja brush again and made the sugar version. A pencil is in there for scale.

Rockhill sugar sign - Talk Sweet to Me

The sidewalk with road sign and a rock paving pattern were added to the cake:

Cake and beginning decoration

Next was the dog. Here is Max:

Dog inspiration photo - Talk Sweet to Me

This was much trickier than either Margie or Handi made it look…and since I’d never attempted one before, of course found a few things I’d do differently next time. I’ll tell you here so that if you’re making one yourself, you don’t have to make the same mistakes I did! I actually carved the legs out of Styrofoam, and they were a little bit stumpy.

Carved styro dog

A few days after the cake was delivered I remembered that Margie used skewers for the legs of the horse she did a few months ago. I’d probably do that next time, which would give me a better way to anchor the dog to the cake (I used royal icing this time) and also allow me to make the legs thinner. I’d also make the snout skinnier – either just with icing or with a skewer as a base there too – work on making the eyes more realistic, and add some texture for the fur. (I was reminded of this while watching Elisa Strauss’ YouTube video of the dog cake. If you haven’t seen it yet, check it out here.)

Dog figurine - Talk Sweet to Me

I covered a wire with icing and inserted it into the styro to make the tail, made a couple of ears out of icing, then painted the parts that needed to be black with food coloring. Overall, I think the attempt was okay, but I know there is room for improvement and learned a lot from it.

Finished sugar dog - Talk Sweet to Me

Next was the man. I saw Handi make a dancing groom one time and he told me that when you do the figurines where only one leg is anchoring it to the cake, you must insert the skewer up through that leg…but then make the skewer come out in the exact center of the shoulders of the figurine so the head will be centered. I had to make two attempts at carving the styro for it because I had such a hard time inserting the skewer correctly (Handi will not be surprised when he reads this!):

Man figurine 1

I was unhappy with my proportioning here, but share it anyway so all you cake people out there can benefit from my mistakes! The torso is too long, and the legs are too short and stout. The lesson: *measure carefully* when starting to carve, and remember that the styro must be skinnier than you want it to end up being since the icing adds bulk. Adding the shorts:

Man figurine 2

He usually walks his dog in khaki shorts, a yellow polo shirt, and black flip-flops with socks.

Man figurine - Talk Sweet to Me

The finished figurine:

Man walking figurine - Talk Sweet to Me

I was most proud of the fountain on this cake. Here is what I was going for:

Fountain inspiration - Talk Sweet to Me

So I carved the three bowls and the base out of styro…

Carved fountain - Talk Sweet to Me

…then covered them with icing.

Fountain elements

After that, it was time to make it more realistic with some piping.

Sugar fountain no water - Talk Sweet to Me

I added some water and secured it to the cake with royal icing:

Sugar fountain - Talk Sweet to Me

After that it was just a matter of adding the other figurines, piping on some shrubs and grass, adding flowers, and finishing the message and candles on the board. Here is the finished cake:

Man and Dog Birthday Cake - Talk Sweet to Me

It was fun to deliver the cake and meet Max…he’s even cuter in person! The client was very happy with it, so I decided I was too. I guess for a first attempt at a dog and a walking/dancing figurine (without Handi and Margie’s expert advice), it was okay. I learned enough to do better next time, at least.

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Cake Recipe Testing

Blast from the past - www.talksweettome.com

Maybe this early on in the life of Talk Sweet to Me I shouldn’t show you how cake-crazy and obsessed with perfection I am, but you’ll probably get that idea eventually anyway. For the past several months I’ve been sharing bits and pieces from my old blog which chronicled my start in the cake business. This post is one of my favorites.

“Cake Recipe Testing” was written shortly after I returned to the United States from Australia to show what I did to develop my go-to cake recipes. I hate to admit this, but on the very first order that I completed on my own, I was devastated when the customer complained that the cake was very dry and fell apart. It was the birthday cake recipe that was used in my family for years! That feedback inspired this frantic quest to find the best cake recipes EVER. Was I glad I did it? Yes…I developed a library of recipes I could count on again and again. Would I ever want to do it again? Heck, no. It was a lot of work!

Hope you’ll enjoy this blast from the past!

Written May 2008 - talksweettome.com

Over the past month and a half, I have been doing a bit of baking. By a bit, I mean that I tried 47 different cake recipes in order to narrow it down to fifteen that I can count on to be fabulous. It was tiring, it was messy, it was expensive, it was crazy, and it was worth it.

Do you know the looks you get when you walk into the grocery store and buy 4 packages of 18 eggs each, multiple large bags of flour and sugar, at least six pounds of butter, and mounds of (expensive!) chocolate bars? I got all of those when I went to pick up the ingredients. 75 eggs!

Ingredients for taste testing - www.talksweettome.com

I wanted to wear a sign on my forehead that said “I’m not eating all of this by myself,” (or maybe it would have been funnier if it said I was eating all of it myself!) but it turned out to be a good conversation starter. The guy who rang me up at the checkout counter asked me if there were real carrots in carrot cake. Seriously…

On Thursday afternoon I started making the box mix cakes. It is so easy…

Baking for taste testing - www.talksweettome.com

The first cake testing was held on Saturday, and I figured if there were any cakes that could withstand a couple days of being wrapped with plastic wrap, it would be the unnaturally moist, preservative-filled box mix cakes. Should I tell you how I really feel about box mix cakes??

And that’s not even half of what was made for the first tasting…I spent the next two days, right up to the 2pm tasting, making the rest of the cake. Luckily, my friend Kate, who also bakes and decorates cakes, was my accomplice in these extreme cake endeavors. She did everything from gathering supplies (who knew it would be next-to-impossible to find crème fraiche in Iowa?), to helping with the baking, to cutting the cakes and preparing for the tastings. It is great to know someone who is not only fun to hang out with, but who is also as obsessed with cake as I am. Here she is preparing for the first tasting:

Jones taste testing3 - www.talksweettome.com

Two friends of mine offered to host the tastings at their homes. The first tasting at Sarah and Dan’s house consisted of 26 different kinds of cake, some from a mix and some from scratch. Each of the mix cakes were paired with their corresponding from-scratch cake for the tasting for the ultimate in taste-testing analysis potential.

Jones taste testing2 - www.talksweettome.com

We learned from this tasting that 26 cakes, even when just trying a bite or two of each, was waaaayyyy too much cake and most tasters wanted nothing to do with cake for the next three weeks. No one should ever hate cake, and I think some of them did by the time we were finished.

Jones taste testing - www.talksweettome.com

That is why the second tasting at Katie and Kyle’s house had “just” 15 different cakes. Even fifteen different kinds of cake was pushing it for a few. But they were brave, soldiering on through the feelings of full-ness and sugar saturation.

Katie taste testing - www.talksweettome.com

To keep the tasting anonymous, I gave cakes different names and didn’t tell the tasters whether it was from scratch or from a mix. My scientific background finally came in handy with research methods!

Katie taste testing2 - www.talksweettome.com

For each kind of cake they tried, the tasters filled out a form that ranked the taste/flavor, texture, moisture, appearance, and perception of overall quality of the cake…and they also had to guess whether the cake was from a mix or from scratch. I realize this was just *slightly* over-the-top and I may have looked like a cake-obsessed fool with too much time on my hands, but in the end it was really, really helpful.

The results - talksweettome.com
From compiling the surveys, I found that most people can taste a cake mix accurately…but that doesn’t necessarily mean they don’t like it. I also concluded that there is no way I can use a boxed mix for my cakes. They are easy and inexpensive, but…for me they are cheating. And my tasters said that if a person is going to pay for a cake, they want to feel like they couldn’t have gone to the store and whipped it up out of a box themselves. Quite right. That is why I did all of this ridiculous work.

I am going to go rest now.

Looking back - talksweettome.com

When I look back at this, I’m fairly certain I’d do things differently this time around to develop recipes, but I still find this posting too hilarious to not share. One of the people who commented on this posting way-back-when said she concentrated on finding just one good recipe at a time and gathered smaller groups of friends to taste-test…a good vanilla recipe first, then a good chocolate, then red velvet, etc. It’s a great excuse to get friends together, and if you do one flavor at a time people might even go back for seconds of their favorite recipe, which is sometimes even more telling!

So…has anyone else out there done something similarly crazy? How did you come up with your go-to recipes? Please share your adventures with me in the comments!

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3 Small Business Legal Mistakes to Avoid

Today I just want to share a link to a great video and advice from Marie Forleo. Marie works to help people just like you create a business and life you love – I love the idea that you CAN have it all!

Her website is fantastic and full of great advice – I’d recommend signing up for the updates to your inbox if you haven’t already – but this post in particular offers some super-important advice for business owners. It’s something that every cake business owner needs to review and implement.

3 Common Legal Mistakes Small Business Owners Make

Do you have experience with this? Please share your advice with me and your fellow cake business owners below!

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21st Birthday Cake and Hibiscus Bridal Shower Cake

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted June 2008

I made a couple of cakes recently and thought it was about time to post them. The first is a pink-themed exploding stars cake for a 21st birthday. They wanted the numbers to be candles instead of made out of icing, but the only number candles I could find had a green outline and colorful confetti on them. They were U-G-L-Y! I had to make a white and pink “faceplate” out of icing for the candles so they would go with the rest of the cake. Here ‘tis:

Pink 21 exploding stars cake - Talk Sweet to Me

I also made a tropical-theme cake for the fun of it because I had a few layers of cake leftover after a cake testing bake-a-thon. I wish my design drawings looked as nice as those that Antony and Jonny do. I’m working on it. Perhaps my first mistake is that I grab the nearest piece of paper when an idea or picture of a cake pops into my head and start drawing. This means it is often on the back of a piece of scratch paper, a post-it note, or in this case, a used envelope!

Cake design drawing - Talk Sweet to Me

Don’t tell Handi, but I forgot to look back at my notes from when he taught me to make a hibiscus flower, so looked at a bunch of flower photos and came up with my own version instead. My inspiration:

Hibiscus inspiration images

And the sugar version:

Pink sugar hibiscus flower - Talk Sweet to Me

Since I don’t have any petal cutters or silicone veiners yet, I made my own template for the hibiscus petals and leaves out of cardboard and used the back of a knife to make the veining pattern on the petals. Turns out I made the cardboard template just *slightly* too big…the flowers are really overly-massive. They turned out okay, though, as the focal point for a cake. I thought the yellow hibiscus looked better with this particular color combination:

Shower cake with yellow sugar hibiscus flower - Talk Sweet to Me

I was told that the cake looks like a hat, which it does, but that wasn’t exactly the plan. I think it might need a message on the board to look more complete.

Ta ta for now.

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Trial and Error – Cupcake Recipe Taste Testing!

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted May 2008

My very good friend Louisa is getting married in California this fall and I volunteered to provide a cake for her wedding. She requested mint-chocolate cupcakes, since that is a favorite flavor combination (we ate waaayyy too many chocolate-mint brownies as roommates in college). Before the wedding, I figured I’d better find a great recipe and try it out. It was a good thing I did.

I found a cupcake blog with a recipe posted on it for chocolate cupcakes filled with a chocolate-mint ganache and topped with mint buttercream icing. Sounds out-of-this-world fabulous, right? So I baked up the cupcakes, made up the ganache, piped it into the cupcakes, and topped it with the recipe provided for the buttercream.

Here they are cooling on the rack:

Cupcakes cooling on rack - Talk Sweet to Me

And a picture of the cupcakes split in half showing the ganache inside:

Mint chocolate cupcakes with chocolate ganache filling - Talk Sweet to Me

Then it was time to taste-test for quality control. I brought in my mom, who is probably to blame for my sweet tooth, and who also has discerning taste. We both took a bite and…bleh! The first problem was that the cream for the ganache was infused with real mint leaves. It came out tasting like…plants. I’ll be using mint extract from now on. Then the cupcakes were so dry (even though I used moistening syrup) that they crumbled apart like dirt…and sort of tasted like dirt as well. So the end result was a bit too earthy. Dirt texture and taste, plant flavor, etc. Gross. On to trial #2.

Trial #2 was a recipe from a cookbook that my mom has had forever. It wasn’t good either. However, my mom did get creative with the decorating part of things after coming in from the garden.

Mom decorating cupcakes - Talk Sweet to Me

Halfway through the tasting she says to me, “You know, you’re not the only one around here who can decorate cake.” Here was her creation.

Mom cupcake decoration - Talk Sweet to Me

A half-eaten cupcake with some gorgeous m&m’s pushed into it. She makes me so proud! We had a good laugh about that. At least it could solve a chocolate craving.

Trial #3 was from  one of those cupcake cookbooks where you add stuff to a mix to try to make it taste like a scratch cake. The cupcakes were fairly good and stayed moist for several days, but they still taste like a mix and I still feel like I’m cheating. However, this form of “cheating” requires almost just as much effort as making cupcakes from scratch since you have to add cocoa, buttermilk, whole milk, etc. to the mixture anyway, and it creates just as much mess. I personally think it contradicts the convenience of using a mix and it just doesn’t make that much sense. If you’re going to make a mess and take the time to measure out ingredients, for goodness sake, just make it from scratch!

I have to admit, though, that it is very convenient to make a cake from a box. You can’t mess it up, and it simply involves dumping the package into a bowl along with some eggs, oil, and water. So easy!

OLYMPUS DIGITAL CAMERA

For this trial, I used my own buttercream frosting recipe with mint extract added instead of the usual vanilla. That buttercream is definitely the winner and will be used in the final version.

Chocolate mint cupcakes - Talk Sweet to Me

In the end, I have decided to use one of the recipes I discovered during my cake taste-test trials from my friend Katie (who is a fabulous baker and excellent taste-tester!), fill the cupcakes with dark chocolate ganache, and top it with the winning recipe for mint buttercream. Easy.

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A Golf Themed Birthday Cake

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted April 28, 2008

This week was a challenge because I had two cakes to complete and didn’t have the equipment I was used to or the cake and icing which used to magically appear at Planet Cake after Anna Maria ordered it. I know that’s obvious, but seriously, it was harder than I thought it was going to be. I have been running around town like a crazy-person trying to find all the supplies I need in order to make Planet Cake-style cakes from home. Both of my Grandpas had birthdays in early spring this year, so I returned just in time to get myself into the kitchen.

One of the main differences between making cakes here and making cakes at Planet Cake was that I had to make the cake myself. From scratch…making cakes from a box is cheating, but that’s just my oh-so-humble opinion. At Planet Cake it was really convenient to have everything dropped off from the bakers…something I appreciate even more now! I spent the entire day on Monday baking cake. 3 – 9×13 pans of vanilla butter cake, and 3 – 8” round layers of chocolate stout cake.

I used the chocolate stout cake for my Grandpa M’s cake. He likes to golf, so I wanted to make my own version of the normal Planet Cake golf cake for him…with a Grandpa figurine on the putting green.

I started with the 8” round layers…

Starting cake project - Talk Sweet to Me

…and cut them to shape.

Carving cake - Talk Sweet to Me

Then it was time to cover and decorate the cake:

Covered golf cake - Talk Sweet to Me

Golf cake - Talk Sweet to Me

Then it was on to the figurine!

Here is the picture of my Grandpa I worked from:

Grandpa picture

And the finished figurine:

Grandpa golfing sugar figurine - Talk Sweet to Me

A couple photos of the finished cake:

Golfing cake from front - Talk Sweet to Me

Golfing cake from side - Talk Sweet to Me

It was fun to get to actually see people enjoy receiving their cakes this week, something that didn’t happen very often at Planet Cake since a lot of them were either deliveries or picked up on Saturdays, when most of us weren’t there.

We dropped off the cake at Grandpa’s house…

Grandpa McElherne sees cake - Talk Sweet to Me

…and I think he liked it!

Grandpa likes his golf cake - Talk Sweet to Me

Grandpa McElherne party - Talk Sweet to Me

My grandpa had friends over later that evening and planned to serve the cake to them for dessert. Somehow, though, they convinced him that it was too nice a cake to cut and that he should keep it in his china cabinet. I had to gently explain that cakes are made for eating, and if he didn’t cut and eat it pretty soon it would go bad and start to smell. We all ate some later that week and it was goooooood…

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An 80th Birthday Cake – Full of Memories

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted June 2008

My Grandpa turned 80 this year, and the whole family gathered in Illinois for his birthday party. It was a blast to see everyone. I figured we needed cake. It all started with three 13×9 vanilla butter cakes and a plywood board wrapped with clear plastic.

Starting cake decorating project - Talk Sweet to Me

I cut the shape of the rolling hills,

Carving cake - Talk Sweet to Me

and covered it with ganache.

Ganached cake - Talk Sweet to Me

Then I covered the cake and the board with icing, adding a rough texture with the edge of a piece of broken styro…

Green hills 2 - Talk Sweet to Me

…and started in on some of the final decorations.

Green hills - Talk Sweet to Me

Then it was time to make the Jeep. I carved the body of the Jeep out of styro and made the wheel covers and front windshield base from balsa wood.

Sugar Jeep in process 4 - Talk Sweet to Me

The wheels had aluminum foil as their support, and were later iced, glued to the end of a skewer, and inserted into the styro.

Sugar Jeep in process 3 - Talk Sweet to Me

My Grandpa worked for ALCOA for years, and had seat cushions in the back of the Jeep for all of us to sit on, so I painted the logo onto the cushions. A penny is there for size reference on (the penny is a bit bigger than a 5 cent piece in Australia, but smaller than the 10 cent piece). I had to use my version of Margie’s ninja brush!

Sugar Alcoa cushions - Talk Sweet to Me

Then I covered the Jeep, which was quite tricky (especially since the styro I used was different, lumpy, and gross to work with), added seats, steering wheel, cushions, and gear shift, and got ready to put the top on.

Sugar Jeep in process 2 - Talk Sweet to Me

Working…

Working on sugar jeep - Talk Sweet to Me

I made a “cage” out of skewers and then glued acetate onto them so there would be clear windows, leaving the doors open as they were on the Jeep, and painting the insides of the skewers black so they couldn’t be seen when you looked in the windows from the outside.

Sugar Jeep in process - Talk Sweet to Me

Then I put the black top on and cut out the windows. This is the back of the reference Jeep image I used.

Example Jeep 2

And the view from the back. My Grandpa’s Jeep was box-ier, a different color, and had a different seating arrangement than the reference Jeep, so I had to work from memory a little bit.

Back of sugar jeep close up - Talk Sweet to Me

Reference Jeep from the front…

Example Jeep 1

…and the miniature version:

Sugar jeep close-up 2 - Talk Sweet to Me

Here is the Jeep once it was placed on the cake. Watch out for those cow pies in the prairie! My Dad used to pretend to fall off the back of the Jeep and nearly landed in one…

Sugar jeep close-up - Talk Sweet to Me

The finished cake…

Whoop de do cake - Talk Sweet to Me

My Grandpa used to take me, my sister, and my two cousins for rides in the Jeep whenever we visited. He took us out on the prairie, and every time we went over the hills, he called them “whoop-de-dos.” Then he would turn around, go over them the other way, and call them “do-de-whoops.” Hence the message on the board…

Back of Jeep birthday cake - Talk Sweet to Me

Sometimes we also got “stuck” in the creek and my Grandpa would tease that we would all have to get out and push. The creek was important enough to make an appearance on the cake too.

The cake and Jeep made it to Illinois on a 3.5-hour car ride with no problems whatsoever. Presenting Grandpa with his 80th birthday cake…

Grandpa likes the cake

Then it was time to light the candles and blow them out!

Grandpa blowing out candles - Talk Sweet to Me

Done!

Cake eaten - Talk Sweet to Me

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Cakes for Kids – Birthdays, Baptisms, and More

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

I have a file of cake photos that were completed at Planet Cake in my pre-blog time there, so thought I would share them. Here they are:

12th Birthday Cake

This client has the same cake design for their child’s birthday but with different numbers every year.

12 Birthday Cake - Talk Sweet to Me

Paint Palette Cake (Note: this photo is from the Planet Cake website…mine was exactly the same but you must imagine magenta writing on the board and of course a different name):

Paint Palette Cake

Doll Dress Cake

Doll dress cake - Talk Sweet to Me

Baby Petals Cake

I will be eternally embarassed by the piping on this one but will put my reputation on the line, noting that this was some of my earlier work, and share it anyway. It wasn’t centered and it bugged me, so I made some swirls. They look really silly, and I could have moved a few flowers and turned the figurine instead of worrying too much about the piping being centered. Live and learn! (Figurine by Handi, I think.)

Little girl figurine cake with petals - Talk Sweet to Me

3-D Number Cake

1st Birthday Cake - Talk Sweet to Me

Shabby Chic Cupcakes

These remain a favorite of mine.

Shabby chic cupcakes - Talk Sweet to Me

Pram Christening Cake (Pram – so cute! – by Handi)

Pram Christening Cake - Talk Sweet to Me

Signature - TalkSweetToMe.com

Covering a Square Cake with Fondant – And Other Fun

The following was originally posted on my first blog, The Planet Cake Intern, as I began to learn the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted April 7-11, 2008

This week was busy, but not necessarily because of the cake. Since it was my last week in Sydney, it was filled with good-byes, parties, lunches, and last-minute meetings with friends…in addition to producing 4 cakes:

-2-Tier Round Royal – smooth finish cake

-Magnolia Square cake

-Gold Cross Christening cake

-Wedding cake with horse topper

2-Tier Round Royal

Ummm…not much to say. Same old, same old. It always feels good to have one of these cakes in your week because it can be finished very quickly…which of course leads to a (perhaps superfluous) sense of accomplishment.

smooth royal

Magnolia Square

This cake gave me the most trouble this week. The bride brought in ribbons that she wanted to have replicated on the cake with icing. I had to do a little bit of experimentation to get the look right because the base ribbon was dark purple with a gold sheen to it, and the other, to be placed on top, was a pearlescent lavender color.

Smoothing out the sides of the cake…

smoothing sides

…before sharpening the edges and corners:

sharpening edges

Sharpening square cake corners - Talk Sweet to Me

Stacking the tiers:

Placing top tier of magnolia cake - Talk Sweet to Me

The difficult part was the ribbons for some reason, but Handi came to the rescue, as usual! First we rolled out a piece of icing in a long strip, and made sure it was long enough to get all the way around the layer with a measuring tape (there is nothing more frustrating than preparing the icing ribbon, only to have it turn out to be slightly too short). Then Handi showed me how to roll it up from one end to the other (sort of like bubble tape, if any of you ate that as a kid!), paint water around the base of the cake so it would stick, and then unroll the ribbon around the cake, sticking it as you go. After that, all that is left is trimming the top to the correct height and painting on the gold and pearlescent finishes. Add some magnolias and here it is:

Magnolia wedding cake - Talk Sweet to Me

Gold Cross Christening cake

The cross was made first out of icing and painted gold. I let it dry overnight before transferring it onto the cake.

Making cross for cake - Talk Sweet to Me

Then it was just a matter of adding the base ribbon, securing the cross to the top, and adding a few roses and a message:

Christening Baptism Cake - Talk Sweet to Me

Wedding cake with horse topper

Here is Antony’s design drawing:

Antony horse cake design drawing

My job on this cake was basically to do everything but the horse. I cut, ganached, covered, stacked, added ribbon, and placed roses. The horse was best left to the expert, Margie, and it was magnificent. As Antony would say, it was “Be-YOND belief!” It looked exactly like these beautiful Breyer horse models I used to have as a kid…when I wanted to be a jockey and ride horses for a living. I quickly eliminated that from the list of possible career paths when a friend told me I couldn’t eat brownies, cookies, or cake anymore because I had to stay little to be a jockey. Even in third grade, I knew enough to say, “Forget that!”

Here is Margie placing her horse on the cake:

Margie placing horse on cake - Talk Sweet to Me

Margie with horse cake - Talk Sweet to Me

And the finished cake…

Wedding Cake with Horse - Talk Sweet to Me

Flower making

I also had a chance to make some additional flowers this week, so worked on a magnolia and some bamboo for Handi’s cake the following week, and also tulips and lilies, just because I wanted to learn how to do them.

The lily petals dry on their sides and the tulip petals dry in plastic spoons.

Sugar flowers drying - Talk Sweet to Me

The next day I put them together – a magnolia, 2 tulips, and 2 lilies.

All sugar flowers completed - Talk Sweet to Me

Other fun

I was inspired by Margie’s mountain cake this week.

Margie Mountain Cake - Talk Sweet to Me

MARGIE’S MOUNTAIN CAKE

Until next time…

Signature - TalkSweetToMe.com

Party Time!

The following was originally posted on my first blog, The Planet Cake Intern, as I began to learn the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted April 7-11, 2008

There was a lot of fun happening during my final week at Planet Cake, and although most of this post is not necessarily about cake, it was part of my intern experience and therefore must be included in the blog…

Doltone House

The first was the Doltone House bridal show, where Paris and Handi went on stage to speak about…what else? Cake! I asked to tag along so I could see what happens at one of these events and acted as official Planet Cake picture-taker for the evening.

Anna-Maria prepared a beautiful topsy-turvy cake that was featured in the show…

Topsy Turvy cake - Talk Sweet to Me

…while Handi and Paris practiced for their parts in the stage presentation:

paris practicing

handi practicing

At Doltone House, in my obviously unbiased opinion, Planet Cake stole the show. While Paris did a marvelous job with her presentation, Handi skillfully demonstrated how to cover and stack a cake.

paris and handi presenting

Fresh flowers were quickly added by a Sydney florist, and here is Handi with the finished stage cake:

handi with stage cake

Handi, Antony, and Paris also spoke with the brides-to-be at the Planet Cake table

handi and antony

Planet Cake Bowling Night

Planet Cake had bowling night this week too, partially a team-building thing, partially a good-bye thing. It was a blast…and I’m not just saying that because I won (I know a score of 116 is nothing to brag about, but believe me, that is a really good day in my world). I think that everyone secretly let me win because I was leaving. The whole group…

bowling lane

And some individual style…the pictures are a little dark, but you get the idea.

Paris returns to her seat after a successful round:

Paris bowling - Talk Sweet to Me

Ritzy concentrating in preparation for her turn:

ritzy preparing

Check out that form, Handi!

handi bowling

Jonny’s victory dance:

Jonny victory dance - Talk Sweet to Me

Team Planet Cake:

Planet Cake Bowling - Talk Sweet to Me

Dinner Party

I must include the fabulous good-bye dinner party that Handi threw. The food was out-of-this-world good, fun people were there, and we even used the Versace plates and wine glasses! Stunning! Look at those prawns:

Group at dinner party - Talk Sweet to Me

Lisa and Handi dessert - Talk Sweet to Me

Have you ever seen so much Versace?!

Versace cabinet - Talk Sweet to Me

Planet cake dinner party

What fun! And…although I don’t have pictures, Anna-Maria also had me over for lunch at her house the following week, which was delicious. Her two boys even contributed some great food to the meal, and it was reassuring to learn from their new electronic game that my brain age is somewhere around 83. Fun times!

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