Double birthday celebration tonight!! Esther and Ilayne are just a day apart and as tonight was Book Club night it was a perfect time to celebrate both. In keeping with the theme of the event (no woman considers herself less than a princess) I thought a tiara on a pillow cake would be perfect.
First the tiara as it takes a couple of days to make. I found an online tutorial which showed how to make the tiara. I found a pattern that I liked, copied it and enhanced and printed it.
I wrapped it around a plastic Tupperware type bowl and covered it with waxed paper, piped Royal Icing (appropriate, I think) using a #1 tip to follow the lines. Letting it dry for at least 2 hours I added a second layer being sure all the contact points were well connected. If you don’t do that the tiara will be to fragile to move. When the second coat is complete, leave it on the bowl for at least a day to dry completely. Carefully remove it and airbrush it with a silver edible paint. When that is dry I added the rubies by painting the areas with red gel food coloring. When everything was dry I dusted it with some silver to make it sparkle.Make two 9″x2″ cakes and bind them together with some chocolate ganache.
Freeze the cake overnight. To sculpt the cake place tooth picks in the center of each side, about one inch from the edge and cut a smooth curve from each corner, through the toothpick to the next corner. When completed, shave some of the cake away from the edges to make the rounded pillow look. Use some buttercream frosting to crumb coat the cake then put it back in the fridge to set. After a few hours I like to smooth it off with my gloved hands so the cake will have a very satiny finish.
Knead coloring into a large piece of fondant (about the size of your fist.) Roll the fondant until it is very thin and drape around the cake. Overlap the bottom to be sure it holds together and trim the rest. I used the remainder to cover the small 6″ crumb coated cake I used as the base. I airbrushed some pearl dusting to give the fondant a satin finish.
Let this sit for a while to dry, then using some more butter cream frosting (dyed pink this time) I piped the seams and tassels of the pillow. Finally with white butter cream I piped the names of my two royal princesses, Esther and Ilayne.
From what I heard it was well received. They seemed to love that they could eat the tiara… go figure!
and who-da-thought they would meet for Thanksgiving at our house in 2011. Faced with the dilemma of having Republican political consultants and still newly weds Daniel and Frances home for Thanksgiving and tree-hugging lefty pinko liberal Fran’s birthday the same week, what cake do I make for their anniversary and birthday? Not having been born just yesterday I realized I needed to make two cakes.
The elephant cake for Daniel and Frances was my standard chocolate cake crumb coated with butter cream frosting and covered with white fondant.
The donkey (see how nice I am to use that descriptor?) was white velvet again crumb coated with butter cream and covered with fondant.
The emblems were carved from fondant and painted the traditional colors.
The stars both on the emblems and around the base were piped with red, white and blue colored butter cream frosting
The white velvet cake recipe are found at: I am not on the white velvet ropes yet!
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dark unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
Not every at bat will be a homer, some are base hits, sometimes you strike out.
Last night was an extra base hit. The flavors were good, the presentation adequate
but, for me, it lacked snap. The mahi-mahi recipe was good, not great. I won’t do it again and won’t post the recipe. The rice was very good (thanks to Keith B.) The dessert was a cake I saw online. Again the flavor was good but the presentation – no so much.
Rice: Cut corn from a fresh ear and saute in a little butter and EVO until tender. Boil about 3/4th’s cup of water with 3-4oz of tomato juice. Remove from heat, add rice, corn and a little cut cilantro. Let the rice soak up the liquid and fluff with a fork.
The chocolate rolls were excellent (tasted like tootsie roll) made from chocolate fondant and white gum paste. Full disclosure: usually I make my own fondant and gum paste, but I have not been able to make a good chocolate fondant. I bought this at Michael’s.
rolled together, cut into rectangles and rolled up loosely. The cake was too high for what it was. The layers should have been half as high, 1/2″ rather than 1″. the cake would have been lower resulting in smaller portions but easier to balance.
Cake: the cake is a white velvet made in a jelly roll pan.
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3 egg whites
- 1 teaspoon vanilla extract
- In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
- Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
- Grease and flour 8 1/2 x 12″ Jelly Roll pan. Pour the batter into the pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack
The chocolate base for the cake is made by melting 2 squares of semi-sweet chocolate ( I use a double boiler) and adding 2 or 3 tablespoons of HOT heavy cream. Mix it well and when still hot and pliable spread a thin layer on waxed paper. The size should be about 1/3rd of the size of your cake pan.
Cut the cake into thirds so each will be about 8″ x 4″. Place the lower layer in the still warm chocolate. Frost the top of that layer with butter cream frosting. Add the second, and third layers with frosting in between.
I tried a number of ways to make the orange drizzle frosting. The easiest was to melt some apple jelly, add some orange essence and some orange food coloring. The best tasting was to mix 1/4 cup filtered orange juice (running through a coffee filter clarifies the OJ), adding 1 cup sugar and 1/2 packet of gelatin. I may want to cut back on the gelatin. bring it all to a boil then refrigerate until thick. Spread over the top letting it drizzle down the sides. Make a little royal icing (1 tsp meringue power, 1/2 cup powered sugar and 1 – 2 tablespoons warm water, depending on how thick you want the icing) and “glue” a chocolate roll on each piece of cake using the royal icing. Note: one of mine would not stick to the orange glaze so I pushed a toothpick through the icing into the cake.
Why is a nice easy chicken parmigiana, linguine and maybe a chocolate souffle sounding good to me? Or maybe wings at Bru’s room.