Baby Shower Cake

One of the cake orders I had over this past weekend included this sweet baby shower cake for a baby boy who will be named Wyatt.  They requested that the cake be done in soft blues and yellows and have elephants and giraffes on it.

I think making fondant elephants are one of my favorites to make--they are just too darn cute!

But then I finished the giraffes and decided that they too are very cute.  Everything on the cake was edible, even the eyes, which were drawn on with a food marker.

The other details are fondant circles and pale blue and yellow sugar pearls.  I also added some ABC blocks that I thought added another special touch to this fun cake.  This cake will definitely be added to my portfolio on the Jillicious Desserts website.

Baby Shower Cake Details:
Dark Chocolate Cake w/Caramel Buttercream Filling & Vanilla Buttercream Icing [10-inch round cake]

Wedding Season Has Begun!

Wedding season has officially begun for Jillicious Desserts and last Saturday, May 15th I delivered a simple, yet elegant wedding cake and mini cupcakes for the bride's outdoor wedding.  The wedding was held at a venue that I hadn't been to before, called Dancing Deer Mountain.  Although I didn't actually see any deer, let alone a dancing one, it was a very beautiful location and I imagine that from time to time deer are probably seen in this area.

The next wonderful surprise was the wedding cake topper.  I've seen many toppers over the years, but this one just might be my favorite yet!  I didn't know what the wedding cake topper would look like or the size, so I had to finish decorating the cake on site. I brought a tray of dark chocolate curls to finish the decorations on the cake and once the topper was in place, I was able to finish this wonderful, first wedding cake of the 2010 wedding season.

Along the back part of the wedding gown, there was a beautiful quote by Shakespeare and it just added to the wonderful details of this topper.

I just loved all the details on the wedding gown of the cake topper and I just had to take a few more pictures to show the details.  It worked out so well that I had decorated with some pearlized sugar pearls and I added a few more around the base of the topper for some special details.

In addition to the wedding cake, the bride ordered five different flavors of mini cupcakes for her guests.  The colors just added a nice contrast to the gorgeous greenery that surrounded the tables and once everything was set up, it just couldn't have worked together more perfectly.

The bride also added a small, 6-inch Chocolate Decadence Cake without the whipped cream, for a gluten-free and lactose-free option; so she too, could enjoy her wedding cake.

As I set up the wedding cakes and cupcakes, I just took a few minutes to relax and enjoy the process of putting the final touches on the cake and arranging everything just so.  I think that is really my favorite part--seeing it all come together and knowing that I played a small part in making the bride's wedding day so special. 

On my way home from the wedding venue, I stopped by a local hazelnut farm and purchased some hazelnuts and the lady noticed that I was wearing a chef's jacket and asked where I was coming from.  I explained that I had just delivered a wedding cake and she said:

"Oh, how wonderful!  Do you realize that all these people that you've done wedding cakes for have pictures in their scrap books or photo albums of your work?  What an amazing thing to know that your work will be remembered for years to come.  It's like you are a part of their lives for such a special day." 

She was right, and I hadn't really thought of it that way before, but I love the idea of being able add to their experiences that they can have wonderful memories to remember.

Wedding Cake Details:
  • Black & White Chocolate Cake [Dark Chocolate Cake w/Chocolate Chips, White Chocolate Cream Cheese Filling & Icing, decorated with Dark Chocolate shavings and curls w/sugar pearl details.]
  • Chocolate Decadence Cake [Raspberry Glaze and decorated with Dark Chocolate curls and fresh raspberries.]
Mini Cupcake Details:
  • Orange Zinger Cupcakes [Vanilla Cupcakes w/Orange Zinger Frosting]
  • Devilishly Moist Chocolate Cupcakes [w/Chocolate Buttercream Icing]
  • Coconut-Lime Cupcakes [Coconut Cupcakes w/White Chocolate & Lime Cream Cheese Icing]
  • Lemon Surprise Cupcakes [Lemon Citrus Cupcakes w/Lemon Curd Filling & Lemon Buttercream Icing]
  • Devilishly Moist Chocolate Cupcakes [w/Vanilla Buttercream Icing]

Heavenly Cake Bakers: Gâteau Breton

This past weekend I was busy with Mother's Day cake orders and I wasn't planning on making this cake until...

I read all the rave reviews from other Heavenly Cake Bakers about how DELICIOUS this cake was and also how quick and easy it was to make.  You see, when I glanced at the upcoming month list of cakes, I had already made a mental note of a couple that I was planning to make and especially the free choice at the end of May.  But I quickly made new plans and so last night in between baking cakes for today's orders, I made this FANTASTIC cake.

You may be looking at the pictures and thinking I've lost my mind calling this a cake, when it is clearly in a tart pan--a tart pan that I just purchased on Monday and have had on my wish list for awhile.  But let me explain by giving you a great explanation from Rose herself, at the top of the recipe in her book. 

"Gâteau Breton is crisp like a pastry around the outside edge, but has a soft, dense, and moist interior...Gâteau Breton is most cakelike on day one, but it progressively approaches the shortbread spectrum and is still excellent even after a week at room temperature." ~ Rose's Heavenly Cakes, pg. 69

Between this description and the many other glowing remarks about this cake, I was hooked!!  The picture in the book shows the Gâteau Breton in a 9 1/2 x 1 3/8-inch fluted tart pan, but the yield amount is also perfect for two 11 x 4-inch fluted rectangle tart pans.

Since this recipe was so quick and easy, I didn't even think about taking pictures during the process.  I followed the directions as instructed, but I did omit the rum or kirsch, and just doubled the vanilla in place of the alcohol (since I don't bake with it and don't have any in my kitchen). And before I knew it, I had the batter in the pans and smoothed the tops to keep them even like this:

The next step was to brush the surface with a beaten egg and then use a fork to drag the lines over the top.  Although this gives the cake a nice, simple decorative look, the real reason is that this step prevents the cake batter from puffing up unevenly and keep it even while it bakes--genius!


After baking for about 35 to 40 minutes, or until it turns a nice golden brown, you pull the cake from the oven and then you wait for it to cool.  The simplicity of this cake is amazing.  It's quick and easy and it looks and tastes delicious.  Just look at the golden brown shine and how tender and flaky the crumb is!

And because I always have to be a little creative, I curved the decorations from the fork dragging technique to create a "wave-like" look, but I did follow the directions to have more straight lines on the other cake.

Did the taste live up to all the hype??  Oh yes.  It is DELICIOUS!!  It's sweet, but not overly sweet and has the perfect amount of almond and vanilla flavors and a subtle taste of salt to balance everything out.  One of the cakes is half eaten and I can neither confirm nor deny if that was from going back again and again, only for "just another small taste."

And The Winner Is...

Last Monday, as part of the Monday Must Have, I said that someone would be chosen to receive their very own Fluted Pastry Wheel and a package of Lemon Stretch Wraps.  I numbered each entry on a piece of paper, folded them up and tossed them in a kitchen bowl (yes, of course it was a kitchen bowl) and pulled out lucky number 6!!

Congratulations to Monica of Sweetbites!! 

P.S.  I have had several requests to post more pictures of cakes, so I have listened and I am happy to share.  This was the birthday cake I made for my Mom last month.  The cake details are listed below:

*Lemon Chiffon Cake [layered w/whipped cream & sliced strawberries; frosted with sweetened whipped cream and decorated with fresh strawberries and white chocolate curls; top tier = 4-inch round, bottom tier = 6-inch round.]