Pink with black damask...

The fabulous cake comes via http://www.bccakes.com/ . And these adorable birds are part of a collection of cake toppers made by Ann Wood. I absolutely adore her work...
The black and white purse favour comes via Michaels and the pink shoe via Stuart Weitzman...

To combat the heat... Chocolate Ice Cream!

Summer is the time when my bread maker is replaced quickly by my ice cream maker... And with these record temperatures in Vancouver, to be able to make your own ice cream is a real blessing! Our favourite recipe is a Chocolate Ice Cream recipe by Pierre Hermé. It tastes fantastic! No eggs in this ice cream, very chocolatey indeed...

Ingredients

1. 1/3 cup of powdered milk
2. 3 cups of whole milk
3. 1/3 cup of sugar
4. 230 grams (8 ounces) best chocolate you can get, finely chopped

Place powdered milk in heavy-bottomed small pot, and gradually mix the milk in. When dissolved, whisk in sugar. Bring mixture to boil.

Stir in chopped chocolate and bring it to boil again. Take pot off the heat and set it up over ice to chill, stirring frequently.

When mixture is cool, put in ice cream maker for 30 - 40 minutes. Pack ice cream into freezer container (air tight container) and store in the freezer at least 2 hours (it is better the next day, but I know you will probably not want to wait that long!)

Makes about 3/4 litre. It can be kept for about 1 week (if you can keep your spoon out of it!)

MM Fondant

This is a nice twist on fondant... with marshmallows... mmm... really good!!!

Ingredients

1. 500 gr. marshmallows


2. 2 tablespoons of water


3. 2 lbs. icing sugar

First, sprinkle the water over the marshmallows and microwave them to melt or melt them in a double boiler. Now, you must knead the sugar into the melted marshmallows adding a little at a time. Do not use all the sugar unless you have to. The proper consistency will be about like Playdough. You can also add vanilla or almond extracts or any other flavour you choose during the kneading process. After you have it well kneaded, you will want to wrap it tightly and let it rest for 15-30 minutes ( I always make it the night before).

While working with the marshmallow fondant, have some Crisco or any shortening handy to keep the work surface, rolling pin, and your hands lightly greased. This will help keep the fondant from sticking and also helps the surface of the fondant maintain a glossy shine. If you find your fondant is still too sticky, knead in a bit more sugar.

Now, you are ready to cover your cake with it. Enjoy it!

Tattoo Love...

I always tend to stay away from black when I am making a cake (because you get black teeth after eating the cake). But this cake was so much fun to make, and the bride and the groom that requested this black wedding cake were a delightful couple. I started with a chocolate fondant, so the amount of black needed was minimal. I love the result... More pictures at http://www.bccakes.com/ under "Weddings"...

And I choose you...

So I take you to be my wedding cake...

More colour...

Chandelier from Urban Outfitters...

Japanese candy...

Last year, my sister in law brought me candy from Japan. I loved it! It was hand made candy in a tiny basket, so pretty! I hadn't seen that kind of candy for a long, long time. I used to eat those candies all the time... Now I found this colourful picture from yomi yomi . I love it as much as I love those candies!

Feeling blue...

Just playing with colours today, and felt like blue, navy blue. Found this cake from like two years ago. I still like it. Thought it would be neat to add more... The Venetian mask is from buycostumes.com and that dress is just so beautiful, and so navy blue...

Classic Black and White...

Black and white is sophisticated, traditional and plain perfect! I fell in love with that black chandelier and the damask sofa from the Bungalow. The cakes are mine, but the damask cake photo is by one of my favourite photographers Liz Soergel from http://www.capturingyounaturally.com/

Marilyn's Cake...

I made this cake quite a long time ago, just to show students some other ways you can use the pattern transfer technique... Marilyn was transferred with piping gel and the rest of the work is done with black icing. Have fun trying your own ideas!

Happy Birthday Jacqueline!

We know you already found your dinosaur land... So, we just wanted to say: Happy Birthday, Jacqueline!!! We hope you are celebrating with lots and lots of Lutz! In the meantime, we will make a sacrifice and eat all these chocolate dinosaur cupcakes we made thinking of you...

Le 14 Juillet...

Pineapple Chiffon Cake...

This cake is a delightful summer dessert. The classic chiffon cake is made with 5 whole eggs. But this recipe uses 6 egg whites instead, making it quite light but moist at the same time.

Ingredients

1/2 cup vegetable oil
1 1/2 cups of sifted cake flour
1 cup of sugar
2 ts. baking powder
1/4 ts. salt
1/2 cup pineapple juice
1 ts. pineapple extract (Watkins has a very good pineapple extract)
6 large egg whites
2 tb. icing sugar
1 can crushed pineapple, very well drained

1. Preheat oven to 350 degrees. Prepare two 8" pans.


2. Sift together flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add oil, pineapple juice, and pineapple extract. Do not mix.


3. In another large mixing bowl, beat egg whites until white and foamy. Add icing sugar and continue beating until stiff.


4. Scrape off the beaters and, without washing them, place them in the flour-and oil mixture and beat at low speed just until well blended. In four additions, gently fold the egg whites into the flour-and-oil mixture, adding the crushed pineapple with each addition.


5. Turn the batter out into the prepared pans. Bake for 30 - 35 minutes.

I made this cake with strawberries and cream cheese icing. A great and fresh cake!

A very special bride...

The Mamma Mia bride... I just love this picture! The colours are so nice... Well, today i made a cake with a Mamma Mia theme... the bride and her mom... I enjoyed every minute of it!

Some of my favourite things...

Another rainy day in Vancouver... Perfect for baking! Maybe a chocolate cake...?

Feliz Santo, Papito!

Ojala que te encuentres en el cielo celebrando con tu musica favorita ... http://www.youtube.com/watch?v=wyLjbMBpGDA

Lovestruck...

I just wanted to share this beautiful photograph by Melissa Nguyen. It was taken at Lovestruck Bridal Show last year. The whole show was graced by lovely flower arrangements everywhere...

Happy Canada Day!!!

I hope you had time to join the typical pancake breakfast at Grand Boulevard. It was really good! And the parade afterwards, in spite of the delay, was quite something, full of colour and amazing creativity... Did you miss it? Oh, well, maybe next year...