Jeudi 20 juin 4 20 /06 /Juin 17:56

When making a fondant deco heavy cake, you may want to start by making your decorations before the cake itself to allow lots of time for them to dry. I started the deco a few days in advance.


So first: make your parts!

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Allow them to dry while you bake and assemble your cake. Make sure your recipe makes a sturdy (not crumbly) cake. This one was a three layered, 6" round chocolate cake with vanilla frosting. Apply a thin and even layer of frosting all over the cake and let set for a few hours in a cool place (basement?).


Assemble the parts (stuck together with water) and let set completely. While this is setting, you can cover your cake in fondant.Now, full on assembly can begin!20130427 204759

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As for the mini portal cake, this one is simply a two layered  4" choco-coffee cake covered in chocolate sauce (melt a handful of chocolate chips in a double boiler and slowly stir in a tablespoon of sugar and almond milk until it's thick and soupy, then pour over cake and spread), then tactfully sprinkle with chocolate shavings. Enjoy!

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Dimanche 28 avril 7 28 /04 /Avr 21:16



The classic Portal Cake might have been nerdy enough, but a full fledged Aperture Technologies cake seemed more appropriate to celebrate my brother's 16 years of age.

I do what I must, because I can.

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Dimanche 28 avril 7 28 /04 /Avr 02:22




Based off of this image, from the lovely Book of Bunny Suicides by Andy Riley. Great fun.

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Dimanche 28 avril 7 28 /04 /Avr 02:20



Berry lemon cake with fondant bunnies, and all the works.

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Dimanche 9 septembre 7 09 /09 /Sep 17:12



1/3 cup raisins + 2 tbsp rum


1/2 cup almond milk

2 tsp active dry yeast

2 tbsp sugar

3 tbsp arrowroot (or cornstarch) + 6 tbsp water

1 2/3 cup flour

1/2 tsp salt

5 tbsp margarine, melted


Place the raisins and 2 tbsps of rum in a bowl together, set aside, stirring occasionaly.

Heat the milk til hot, but still drinkable (45°c). Pour milk into a large bowl, add the yeast and sugar. Leave for five minutes, whisking occasionally.

Whisk int the arrowroot/water mixture, sift in the flour and salt. Add melted butter and stir to form a soft sticky batter.

Cover with a damp towel and set aside in a warm place for an hour to rise.

Once the dough has risen, drain the raisins (preserving the rum) and fold them into the batter.

Dump the batter into a greased and floured cake pan. Shape accordingly. Cover with damp towel and let rise for another hour. The batter should double in size at least.

Meanwhile, heat the oven to 375°F and make rum syrup.


Rum syrup:

1 1/2 cups water

1 cup sugar

2/3 cup rum

2 tsps vanilla extract


In a small pan, heat water and sugar together til sugar has completely disolved. Transfer solution to a pitcher, allow to cool before mixing in rum and vanilla.


Once dough has risen, bake the cake for 30 mins. Once baked, allow to cool for 10 mins then tap out of pan and pour syrup all over the cake. The cake should absorb all the syrup.


Enjoy with a side of coconut whipped cream.





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