Sunday, March 10, 2019

frozen elsa cake with white chocolate drizzle and fondant snowflake cutouts


My best friend Sue's daughter, Leia, turned four last May, and at the time she was super into Frozen, so she asked me to make her an Elsa cake! Just like the year before, Leia requested a chocolate cake, except this time we decided that I'd make it extra chocolatey and fill it with chocolate mousse (instead of the fresh strawberries and whipped cream filling that I did for her Curious George birthday cake!)

For the cake, I used my favorite chocolate cake recipe (in my book, The Hello Kitty Baking Book!), and baked it two 8-inch round cake pans. Then once the cake was baked and cooled, I sliced each one in half horizontally, giving me four cake layers. Then I filled it with a rich chocolate mousse filling, using a piping bag fitted with a large round tip to give me even layers of mousse which I smoothed out with an offset spatula.



For the frosting, I whipped up a batch of Swiss meringue buttercream, which I tinted turquoise using a bit or royal blue gel-based food coloring. Then I covered the top and sides with a quick crumb coat, let it chill in the refrigerator for 30 minutes, and then did a final smooth coat.



Then I let the cake chill overnight, and I was ready to decorate the next morning!


First I added a white chocolate drizzle around the top and and sides of the cake. (Note: I didn't spread out the chocolate on the top of the cake fast enough, so I wasn't able to get a smooth finish. Then again, it did look a bit like ice!)


Next, I added various sizes of snowflakes, which I had cut out of fondant a head of time using this plunge cutter. (Note: use lots of cornstarch on the cutter, because I had a really hard time getting the cutouts to come out!)




Then I added a piped beaded border using white buttercream, and then it was time to add the Elsa topper! We chose this funko pop figurine as the topper, because it was super cute, and plus Leia would have an Elsa toy to play with afterwards!


I thought it turned out really cute!




Here are some picture of Leia with her cake (Isn't she the cutest?! She has the best smile!)






Happy Birthday, Leia!!!

Monday, March 4, 2019

lego batman birthday cake with handmade fondant batman and chocolate lego pieces


I've been making birthday cakes for Doan's son ever since his first birthday, and his fourth birthday was no exception! This year the theme was Lego Batman, so we decided that I'd make a Lego Batman fondant topper, and since I already had a Lego chocolate mold, I decided to make colorful edible Legos to decorate with as well!

First I made the fondant topper in advance, in order to give it time to dry. I started by using black fondant (or you could use white fondant and tint it black), made a little log, folded it in half to make two legs, and then started them shaping them to look more like Lego character legs. (Using a mini rolling pin worked great for this!)



Then I formed all the various body parts - a torso, two arms, and two Lego hands.


Next, I made a cape, and formed the head and used fondant tools to add the details for the face.




After assembling the body parts using a bit of water applied with a food safe brush, I used yellow fondant to form the belt and the Batman logo.


An edible marker worked great for drawing the Batman logo!



And the final step was attaching the head, secured with a toothpick! Then I let Batman dry out for a week or so.



The day before making the cake, I made my chocolate Lego pieces to decorate with. I used this silicone Lego mold to shape my melted chocolate.




After pouring in my melted chocolate and giving it a few hard taps on the counter to release any air bubbles, I chilled it in the refrigerator for 20 minutes of so, making it super easy to pop them out. Then I stored the chocolate Legos in airtight containers until it was time to decorate.


For the cake, I baked up two 10-inch rounds of my favorite vanilla cake (recipe in my book, The Hello Kitty Baking Book! Note that the recipe is for two 8-inch rounds, so to adjust for two 10-inch rounds I used 1.5 batches of the recipe and adjusted the baking time.) Then after letting the cakes cool, I sliced them in half horiztonall to give me four cake layers, and then filled them with freshly whipped cream and sliced strawberries.


For the frosting, I whipped up two batches of my Swiss Meringue buttercream frosting (recipe also in my book!), covered the top and sides with a quick crumb coat of frosting, and then let it chill for 30 minutes before adding a final smooth layer of frosting. Then I place the entire cake in the refrigerator to chill overnight.


The morning of the party, it was time to decorate!


I added my fondant Lego Batman to the top of the cake, secured with a toothpick and a bit of buttercream on the bottom of the topper, and then piped the birthday boy's name on the front of the cake using a small round tip.


Then it was time to add my chocolate Legos! I used alternating colors, and secured them with a bit of buttercream on the bottom of each chocolate piece.



I thought it turned out super cute!




Doan later told me that all of the kids were fighting over the chocolate Lego pieces! ;)


Hope you had a happy birthday, Roland!!!



Sunday, February 24, 2019

unicorn cupcakes


Sometime last year, my friend Monica asked me to make unicorn cupcakes for her goddaughter. She wanted pastel swirl frosting, topped with little fondant unicorn horn toppers. We decided that I'd make chocolate cupcakes with cream cheese frosting, and I bought gold cupcake liners to match the gold unicorn horns!

About a week in advance, I started making the fondant toppers, in order to give them time to dry out. I tinted my fondant with gold gel-based food coloring, and then brushed on gold luster dust to give it a shiny gold sheen. I also made little ears for the unicorns, using a petunia flower cookie cutter (similar to this one) and then cutting out the petals to make ears.


Then when it was time to bake the cupcakes, I made my favorite chocolate cupcake batter (recipe in my book, The Hello Kitty Baking Book!), and baked them in my new shiny gold cupcakes liners. Once they were cool, I whipped up some cream cheese frosting (recipe also in my book!) and divided it into three portions. Then I tinted each portion with yellow, pink, and green (with a teeny bit of blue in it, to give it more of an aqua feel).


Then I fitted a pastry bag with a large star tip, and when filling the pastry bag, I filled it with all three colors of frosting, to give it that swirl effect.


These colors make me so happy!


Then it was time to add my fondant decorations. I placed a unicorn horn in the middle, with ears on either side.

 
 
Cute, right?


 
I hope Monica's goddaughter enjoyed them as much as I enjoyed making them! Happy Birthday!