Apparently, I know a lot of people who were born in January! I’ve made cakes for a lot of people who I know and several people who I know have ordered cakes for birthdays of their loved ones.
This weekend’s piece de resistance came as a request for a “very girl birthday.” Both layers are chocolate cake with vanilla buttercream frosting inside and out. Click on the picture below to see more pictures. How girly would you rate it in the land of very girly things?
Earlier this month, I made this argyle-esque cake for a birthday at work. The cake was white with vanilla bean buttercream and raspberry filling. The cake is frosted with the vanilla bean buttercream, as well. This was my first attempt at using an actual vanilla bean in the swiss merengue buttercream frosting. It’s amazing how much less sweet and more “real” the vanilla bean is than vanilla flavoring. My conclusion: they hype around vanilla beans is not just hype…. it’s all true!! I wish I could make all buttercream with real vanilla bean, but at $3.50 a vanilla bean… this will have to be saved for special occasions! Click below to see a few more pictures.
Last, but certainly not least, this is Rachna’s birthday cake. Rachna requested a gelato cake, and that is what she got.. sort of! For the cape part, I tested a new recipe for carrot cake from Buddy, aka The Cake Boss. It was a very odd recipe. The batter was very liquid and all of the carrots and pecans gathered in the middle when I baked it. Once baked, the cake was almost spongy, which is quite different from the typical very dense cake. I don’t think I will make the recipe again, but it was a great test! I attempted to fill the cake with gelato. The gelato had a mind of its own and ran out of the cake after I put it in the freezer. I decided to scrape off the gelato that pooled at the bottom of the cake and continue on as if nothing unplanned had happened. The frosting is a vanilla bean caramel cream cheese. It was very tangy and a nice change from the typical super sweet cream cheese paired with carrot cake. When we did eat the cake, there was a very thin layer of gelato that managed to not melt away on the inside. I wouldn’t term this cake a total “melt down,” but rather I’d call it a great experimentation in cakes of ice cream! You can see a few more pics if you click the one below.
This week I am making peanut butter and jelly peanut butter cups and gingerbread cookies to take to Grandma’s house in Naples. I am heading that way, provided the predicted storm does not keep me away, later this week. I also have an upcoming order for chocolate cupcakes with peanut butter filling and ganache frosting, a 1 year old Elmo cake, and a baby shower cake in February!