October's Cake: A Cake for Ahmad
This summer and fall were packed - between finishing up my dissertation, traveling to Europe for two weeks and out of state to a conference for another week, packing up our apartment and saying goodbye to all our Austin friends, moving to Atlanta, starting a new job, and finding out we're going to be parents of a little boy (!!) there wasn't much time or opportunities for caking. However, one good opportunity did arise for the 30th birthday of my new friend Ahmad.
Ahmad's girlfriend Jennifer arranged a really sweet little surprise party for him, for which she contacted me about a cake. She pretty much left the flavors and design in my hands with the only of advice being that Ahmad loves Nutella. So Nutella it was! This cake consisted of a dark chocolate-coffee cake sandwiched between alternating layers of Nutella and vanilla buttercream, frosted with white and dark chocolate buttercream and topped ever so sweetly with Ferrero-Rocher truffles. I was really happy with how it turned out and thought it a classy, and yet kind of manly, cake for celebrating such a momentous occasion.
Ahmad's girlfriend Jennifer arranged a really sweet little surprise party for him, for which she contacted me about a cake. She pretty much left the flavors and design in my hands with the only of advice being that Ahmad loves Nutella. So Nutella it was! This cake consisted of a dark chocolate-coffee cake sandwiched between alternating layers of Nutella and vanilla buttercream, frosted with white and dark chocolate buttercream and topped ever so sweetly with Ferrero-Rocher truffles. I was really happy with how it turned out and thought it a classy, and yet kind of manly, cake for celebrating such a momentous occasion.
May's Cake: Graduation!
In May I celebrated earning my PhD and graduating from the University of Texas. The Tower is a symbol of the University and a very recognizable landmark in the city, which they light up burnt orange (the school's color) at graduation time each year.
March's Cake: A Competition Cake in Honor of my Grandma
In March I entered a cake into the Austin "That Takes the Cake" Cake Convention competition. I only entered in the beginner's section, as it was my first time entering a cake, but I took home the bronze with a 3rd place win for my cake.
February's Cakes: A Set of Wedding Cakes
In February I was honored to provide four cakes (all different flavors and slightly differing decoration) for the cake table for the brunch wedding of two of my good friends. (Note: The cake in the center was commissioned from another baker in the Austin area.)
January's Cake: My Chevron Striped Birthday Cake
January's cake also happened to be my birthday cake.
This 3-tier pineapple upside down cake was covered in homemade marshmallow fondant and decorated with modeling chocolate stripes.
Read more about it under the "Blog" tab.
This 3-tier pineapple upside down cake was covered in homemade marshmallow fondant and decorated with modeling chocolate stripes.
Read more about it under the "Blog" tab.
December's Cake: Watercolor flowers
December's cake has been a long time in the making.
I present to you: a hand-painted watercolor cake topped by a gum paste magnolia.
Read more about it under the "Blog" tab.
I present to you: a hand-painted watercolor cake topped by a gum paste magnolia.
Read more about it under the "Blog" tab.
July's Cake: American Trifle Cake
Red, white and blue trifle has been a 4th of July tradition at my house since I learned the 'recipe' at an Independence Day BBQ in Houston in 2007. This year I decided to give it a little bit of a spin and create a trifle cake.
The cake consisted of white cake layered with buttercream and strawberries and blueberries, in alternating layers. The trifle usually uses whipped cream, but I substituted buttercream because of the increased stability needed for a naked cake. I also added strawberry filling on top of the buttercream before placing the strawberries. I was hoping to have some of the strawberry filling drool out the side, but I decided it just looked messy after the first layer and toned down my application of jam after that.
The cake was actually really quick and easy and I love the way it turned out. I will definitely be making more of this recipe in the future. Here's to patriotic foods and fourth of July fun!
The cake consisted of white cake layered with buttercream and strawberries and blueberries, in alternating layers. The trifle usually uses whipped cream, but I substituted buttercream because of the increased stability needed for a naked cake. I also added strawberry filling on top of the buttercream before placing the strawberries. I was hoping to have some of the strawberry filling drool out the side, but I decided it just looked messy after the first layer and toned down my application of jam after that.
The cake was actually really quick and easy and I love the way it turned out. I will definitely be making more of this recipe in the future. Here's to patriotic foods and fourth of July fun!
May's Cake:
I wanted to do a cake with a sort of Roaring '20s feel to it in honor of the new Great Gatsby movie coming out this May. So here is my interpretation: a gold-pearled cake with pink briar roses. I've been focusing on improving my piping skills of late and had kind of moved away from fondant designs, but I recently acquired a fondant mold that had a pearl strand as part of it and thought it might be a good chance to give it a try and work with fondant a little more. I love how it turned out and the extra pop the flowers give to it. I am also happy with the photos of the cake - practice is definitely helping!
Please feel free to contact me by email, phone or using the form below with questions or to set up a consultation:
lisaelanna at gmail dot com
or
(913) 306-4286
lisaelanna at gmail dot com
or
(913) 306-4286