Chinese New Year

I am trying to catch up on the recent cakes that I have done but haven't put up yet. This was a Chinese New Year's celebration cake, as well as a welcome home from your mission cake. It took me a while to remember what cake it was, and I'm ashamed because it really was one of the yummiest cakes yet. It was a lemon cake with a lemon mousse filling. Then frosted in buttercream. The idea was to use my spray painting tool my husband got me for christmas to paint the designs (with a stencil, I'm not that talented). But, the gold glitter was not cooperating with the gun...kept clogging it and not working out right. So I ended up just dusting the stencils by hand (which is hard to do on the side of a cake...). But it worked out. The cake was a bit dimensionless...I wanted to find some cool little chinese fans or something, but time was an issue here.

Pumpkin Craze

I love thanksgiving time. Mostly because I love food! Thanksgiving has always been my favorite holiday. Food. Football. Family. Fun. And no pressure of presents. With my new cake making obsession, thanksgiving has become even better. Because pumpkin cake is the BEST! So moist. And perfect when paired with cream cheese frosting (also a favorite). Here are a couple of the pumpkin infused cakes I made this year.


A simple Pumpkin Cheesecake with some whip cream to top it off. I tried doing a water bath, but I still haven't got the technique down, and the cake cracked a bit.


Pumpkin cupcakes with cream cheese frosting.



And my favorite. A cake I made to welcome my dad home from Jordan for thanksgiving. It is a pumpkin cake with cream cheese frosting to fill and frost it and then covered in marshmallow fondant. I really wanted to try this ruffle technique. I envisioned it to be like wilting leaves in light of the fall season. I love the way it turned out. I would love to use this technique on a wedding cake someday.