THE HEARTS ON THE CAKE REPRESENTS MY TWO WONDERFUL CHILDREN AND THE LOVE I HAVE FOR THEM.
I haven’t baked a “Decorative Cake or Special Occasion Cake” in a long-time. The last cake I did was my daughter’s Birthday Cake in May, 2016. I love baking but I don’t want to bake at home all the time because I don’t want to eat all this cake or bake treats. If I had to bake on a “Professional Level” where I sell what I bake then that would be different. Usually when I do bake it is always something on a smaller scale like chocolate chip cookies that my son loves or homemade granola bars. When I had my Bakery in 2008, I enjoyed creating Birthday Cakes, Everyday Occasion Cakes and Wedding Cakes. I love creating Special Occasion Cakes because they are so personal and each person have a chance to place their personality on the cake and eventually what you get is something special and Unique.
I won’t be baking again until Christmas
Christmas is one of my favourite times of the year because I was born on “Christmas Day.” I love everything about the Christmas season and I usually take the opportunity to spend as much time with my kids as possible. You will usually find me baking cookies, and other treats for them during the holiday season. I also love creating “Gingerbread Houses,” I always try to create one for the kids during the Christmas Holiday Season.
I started with the intention to create a cake for my two wonderful children. Both kids were involved. My 17 year old daughter wanted whip cream and strawberries my son wanted two different colours green and yellow and candies. I wanted the pink hearts and the fresh flowers. After making the cake though the more I look at the cake, the more it seems to be pointing to Marie Antoinette. Who is Marie Antoinette?
Marie Antoinette was the Queen of France in the 18th Century a title she held until September 1791. Marie Antoinette was known for her elaborate headdress and crazy hairstyles. In the 18th Century she was known for her “Couture Style and Baroque Style of dressing and her food.”
You can see examples of Marie Antoinette Style all over the internet including some of these websites (Click the link below to visit the websites):
A WHITE CAROUSEL
MARIE ANTOINETTE, MOST CRAZIEST, MOST EPIC HAIRSTYLES
A MARIE ANTOINETTE INSPIRED SHOOT
A LAVISH BAROQUE SHOOT
MARIE ANTOINETTE INSPIRED BIRTHDAY PARTY
ELABORATE MARIE ANTOINETTE CAKE (UK)
MARIE ANTOINETTE STRAWBERRY CAKE
6 Layer Two Tone Vanilla Cream Cake
My 11 Yr. Old son Richard wanted a cake with two colours and candies on the cake and my 17 Yr. Old daughter Melissa wanted whip cream and strawberries. I wanted the colour pink, the hearts and the flowers. So, each one of us wanted and of course had our own ideas of what we wanted on or in the cake. Overall, in the end each one of us was satisfied.
Moist and delicious slice of Cake with white chocolate drizzle whip cream, strawberries and Vanilla Buttercream
TURKISH DELIGHTS CANDY AND PINK CANDY ADORN THIS “COUTURE STYLE” CAKE.
Couture meaning: the design and manufacture of fashionable clothes to a client’s specific requirements and measurements. Couture also applies to cakes, any kind of hand-made products like Jewellery, furniture, Artwork, ceramics and other things.
Turkish Delight Candies and Draggees helps brings this cake alive
6 Inch-6 layer cake (24-30 Servings) average market Price $120-$140
I just put the price it would cost me if I were to order a cake like this from a Baker.
My cost for Baking it myself –$35
Elements that make this Cake Unique: Glitter dust, Pink Dragees, Turkish delight candy, fall flowers, whip cream and strawberries.
Fall Flowers Adorn this Whimsical, Romantic, Adventurous and Fun-Loving Children’s Inspired Cake
This recipe makes (1) 6-8 layer cake. Active Time: 5 hours.
4 Cups of Cake Flour
4 Cups Unbleached all-Purpose flour
3 1/2 Cups of Sugar
2 1/2 tablespoons baking powder
1 tsp. teaspoon salt
2 cups of Unsalted Butter, cut into cubes
8 large Eggs
1/2 Cup of Vegetable Oil
2 tsp. pure vanilla extract
1 Box of Whip Cream (1 Litre or 4 cups )
1 Packet of Strawberries
2 1/2 Lbs. Icing sugar
1/2 of butter
1/2 cup of milk
1 Tbs. pure vanilla extract
WHITE CHOCOLATE DRIZZLE
3/4 lb. Solid White Chocolate (Shaved so that it can melt easily)
1/2 of Whip Cream
1tsp. Vanilla Extract
2 PARTS SUGAR (2 CUPS OF SUGAR)
2 PARTS WATER (2 CUPS WATER)
COOKING INSTRUCTIONS FOR SIMPLE SYRUP
Place all this in a heavy bottom pan and boil on medium heat for about 5 minutes. Then let cool.
NOTE: If you prefer you can flavour your simple syrup anyway you want. You can use flavoured extracts, real rum, wine, brandy, whiskey, whatever you like.
Dragees, Turkish Candies, Fresh flowers, For decorating (optional)
1. Preheat oven to 350 degrees F. Prepare four (4) 6 Inch cake pans, 2 Inch deep with Butter and flour. Set aside.
In a large bowl sift together your flour, baking powder, salt and set aside.
In the bowl of an Electric Mixer fitted with a paddle attachment, combine, 2 cups of butter (room temperature) 4 Cups of Sugar and 1/2 Cup of Vegetable Oil. Beat until nice and smooth or until you no longer feel the sugar crystals by rubbing between your finger tips. Add your eggs two at a time and beat well. Add your flour one cup at a time only mixing slowly at medium speed, you don’t want to over mix your cake batter. Add only half your flour mixture then transfer your cake batter to a large bowl. Using a rubber spatula, fold your remaining flour into your cake batter slowly until fully incorporated. Then measure out 2 1/2 cups of cake batter and add your (favourite colour to your cake using just 1/8 of food gel colour) just a touch. Using the tip of a knife just take a small amount of gel food colouring and add to your cake batter then mix in slowly using your mixer or your spatula until the colour is fully incorporate. For my cake I used green and yellow because that is what my kids requested.
Divide the cake batter into your four (4) 6 Inch Cake pans and bake for 50-60 minutes. To ensure you get a nice moist cake, place a shallow pan of water in the bottom of your oven. As the cakes bake the steam from the water helps keep your cake moist. After 35 minutes check your cake to see level of doneness and keep an eye on it so it doesn’t over bake depending on your oven temperature. Bake, rotating pan halfway through until cake tester inserted in the center comes out clean. As soon as cakes come out the oven spoon your simple syrup over your cake you will hear a slight sizzle. Each cake should have a least 1/4 cup of syrup poured on it.
Using simple syrup in your bake cakes ensures that your cake stays moist. Especially if you are planning on creating a Special occasion cake or Wedding Cake. This method ensures your cake stays very moist for several days before your big day.
Transfer your cakes to a wire rack to cool. After 15 minutes take your cakes out of the pans and place the cakes on a wire rack to continue to cool. After cakes are cooled slice your cakes in half and if it appears that your cake needs to be moister then add more simple syrup. Don’t worry your cake won’t be overly sweet because of this.
Decorate your cake to your preference by using the Buttercream recipe provided and using the Whip cream and strawberries or your favourite fruits. NOTE: You can use other popular fillings for your cake if you like, example Raspberry Chambord Filling, Champagne filling, or just all sort of fruit fillings or flavoured buttercream. When prepping your cake with the Buttercream do a first coat first after filling your cake with the whip cream and strawberries. Prep your cake with the first layer of buttercream then place in your refrigerator to chill for about 30 minutes then take out and apply your second coat. You will need three layers of buttercream to finish your cake smoothly. So, first layer apply a thin coating of buttercream, place in fridge for 30 minutes to chill, second layer a thin layer another 30 minutes to chill and third layer another 30 minutes. To create your “Drip Cake Effect” Use the recipe for your White Chocolate Drizzle. Using a large spoon pour on top of your cake and use the back of your spoon to spread the white chocolate until it starts dripping over the edges. Create the look you want.
You can customize your white chocolate by colouring it with your special colour. Green, blue, pink, purple whatever you desire.
Why does it take so long to finish your cake? Cakes are not meant to be rush through. That is why professional bakers charge you “Premium Prices” to have cakes completed. By all means the price in the end does worth it. It takes a lot of time and resources to complete a good quality cake. For this cake it took approximately 5 hours to complete. Mind you, while my cake was baking or when I had it in fridge chilling, I had something else I was doing. Yes, Multi-tasking is key when you are baking or you are doing some other activity.
1/4 Cup-1/2 cup of white fondant
just a touch of red food gel
PREPARING YOUR FONDANT HEARTS
Knead the fondant and the colouring gel until you get the colour you desire. Using small 1/2 inch heart shaped cutter, cut out your fondant hearts for your cake.
Choose your desired fresh flowers to add to your cake. Fall Flowers, Spring Flowers, Summer Flowers you name it, you can add it.
Since it is Fall and it was Thanksgiving Weekend I choose fall flowers to use for the cake. I loved it the kids loved it and it just brought the cake alive.
Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created October 8, 2016