Wednesday, January 22, 2014

Winter Stag Cake

Who doesn't love a stag silhouette, right? Right. Here is the tutorial that was promised for the Winter Stag cake. Its a lot easier than you think but it does take a little bit of time and attention to detail so it does take commitment. You can totally do it. :) I also love this because this is the easy way to do fondant for the beginner. Happy Caking everyone! P.S. How cute would this look in a boy's "Lumber Jack" themed party??

I was so excited to share this cake on Studio 5 so click here to watch the segment:

Start with a crumb-coated cake and measure.

Kneed that fondant so it is nice and soft. 
 Press down flat a bit..
Roll out a circle of fondant for your top...
You can use any circle shape but I like to get a cake cardboard circle that is the exact dimention of my cake from my local cake supply store. If that is not accessible to you, you can do what I did here and just use the closest size possible then I trimmed along the edges with a pair of clean kitchen scissors once the top was on the cake.

 After the top is on, you will roll out a nice, long strip of fondant about 1/8 of an inch thick.
 Use the measurements and cut the length exactly for the length. For the height, I like to cut the height just a 1/4 inch taller so I get that lip. This was a 4" tall cake so I cut it 4 1/4 inches.
 Use a clean yardstick and a pizza cutter to do your cutting. 

 Make sure your cake is wet so that the fondant will stick...
 Wrap it around! It's that easy!

Ready to Paint!

 This is the mixture for your "paint". Don't worry, the Vodka will evaporate so no one will get drunk at your party. :) You want to use at least 1/2 teaspoon of your foodcoloring.
 Mix your Vodka and Food coloring. 
 This is so easy! Just brush it on! It naturally makes that beautiful wood grain. :)
 Just touch up the edges...
 All painted and done!
 Here is what you need for your stag silhouette. I use gumpaste because it drys harder and is easier to cut with the Exacto knife.
 Roll out your Gumpaste...
 Carefully use your template and cut out your cute stag with an Exacto knife. Be careful with the antlers!
 I usually use straight food color with just enough vodka to wet the brush to make it brush on smooth. The alcohol will evaporate so don't worry. :)

Paint with a clean paintbrush that has not been used for any other purpose other than cake decorating.
 Painted and ready to dry overnight.

 Roll out some gumpaste or fondant for your leaves. You can use cutters or use the same technique as the Stag silhouette and print off leaf shapes and cut them out with an Exacto knife.

 Use a veining tool to make the veining detail in your leaves. You can find this at any craft store or even Walmart!

 Lay your leaves over your small rolling pin to give them movement and shape.
 Allow everything to dry overnight.

I painted the leaves with a mixture of luster dust and vodka for that beautiful metallic sheen! You can purchase luster dust at your local cake supply or restaurant supply store. Or you can buy it online.

Simply Place all of your gumpaste accesories on with royal icing and you are DONE!!

Thursday, January 9, 2014

Lime In the Coconut: Recipe

Alright everyone, I am divulging by absolute FAVORITE cupcake recipe...ever. I can eat at least 5 of these in one sitting without even blinking. You are welcome. :)

The Coconut cupcake is fragrant, fluffy, dense and has that wonderful "from-scratch" texture. The super light Lime-Coconut buttercream has all the creaminess of the coconut and is just amazing paired with the acidic tartness of the fresh lime. The lime zest really is the key to the amazing flavor. Enjoy!

The coconut cake recipe is adapted from Martha Stewart's White cake recipe here.

Coconut Cupcakes

3 C. Flour (minus 6 tablespoons)
6 T. Cornstarch
2 tsp. baking powder
1 tsp. salt
1 1/2 C. unsalted butter, room temperature
2 C. Sugar
1 tsp. Mexican Vanilla (you can use any really good vanilla that you have)
1 C. Coconut milk
8 large egg whites

(Makes 30 cupcakes)


  1. Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. Set aside.
  2. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Transfer egg whites to a large bowl; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla.
  4. Into a medium bowl, sift together flour, baking powder, and salt; set aside.
  5. With mixer on low speed, add flour mixture in three parts, alternating with Coconut Milk and beginning and ending with flour; beat until just combined.
  6. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg whites.
  7. Fill cupcake liners with about 1/4 C. of the cake batter.
  8. Bake for about 19 minutes or until toothpick comes out clean when inserted into the cupcake.
Lime Buttercream:

1 1/2 C. Unsalted butter, room temperature
1/4 C. Heavy Cream
1/4 C. Coconut Milk
1/4 C. Shortning
4 C. Confectioners Sugar (sifted)
1 tsp. Mexican vanilla
2T. Fresh Lime Juice
Zest of 1 lime

Place butter, shortning and coconut milk in a stand mixer. Beat on high until the two ingredients are well incorporated (about 1 1/2 minutes). With the mixer is on it's lowest setting, gradually add the confectioners sugar. When the sugar is incorporated, add the heavy cream, lime juice, lime zest, vanilla and coconut extract. Beat until buttercream is light and fluffy.  

Tuesday, January 7, 2014

Free Printable!!

Today I am sharing a free printable for all of those that truly believe in cake as much as I do. Enjoy!