Chocolate Anniversary with Couple Cake Topper
by Veena Azmanov
(Israel)
Chocolate anniversary cake
I made this cake for an anniversary. The bottom tier is a 9" Chocolate Cake, and the top tier is a 7" Butter Cake. Both these amazing recipes from this site.
I covered the cakes with rolled Chocolate Fondant and detailed with rolled fondant lace. I've recently been very facinated with sugar models and been practising them for the last one month. These are my first offical sugar model that went on a cake. The couple was thrilled and it really made me proud. If you like to see more of my cakes please visit my site www.theartofcakes.webs.com
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Strawberry Cream Cake
by Sana Kamran
(United Kingdom)
Strawberry Cream Cake
1 large ready-made sponge
750mlpints double cream
25g caster sugar
2 Tbsp of orange juice
200ml ready-made custard
75g caster sugar - for the spun sugar, optional
2-3 punnets strawberries, hulled and halved length-ways; leave few of them to garnish
50g icing sugar
oil, for greasing
Method:
In a large clean bowl, whip the double cream with 25g of the caster sugar and the orange juice until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.
Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.
Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.
Place the remaining 75g caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.
While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.
Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.
To serve, top the cake with the reserved small strawberries.
note:got this recipe from James Martin
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My Anniversary December 2009
by Evelyn Chiang
(Selangor, Malaysia)
My Anniversary Cake
4.5 inch carrot cake with sugar paste decorating.
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60th Diamond Anniversary Cake
by Petsie Lajaip
(Penampang, Sabah, Malaysia)
60th Diamond Anniversary Cake
I used the butter pound cake and chocolate moist cake recipes from this website and all the guest commented that the cake was very delicious. I am proud of this cake simply for my in-law's 60th Wedding Anniversary. For this cake I used 7", 9" & 12" cake pans. Thanks to Creative Cake Decorating for the great recipes.
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Champagne & Hearts Anniversary Cake
by Monica
(Lansdale, PA)
I designed this cake for an anniversary. The first tier is a 14inch heart shaped cake covered with fondant and I used a quilted design with edible dragees i made by hand and dusted them with 14kt gold FDA approved luster. The second tier is rkt(rice krispie treats) shaped in a heart shaped pan, iced with royal icing and covered with fondant and i used a rubber stamp to put impression of toasting champagne glasses with a heart in between them on the fondant.
I had a skeleton of pvc through the cakes for stability. I made a goblet out of gumpaste,shaping it inside a real goblet and letting it dry for approx 7days, immediately after shaping i put a hole through the goblet so that it would slide onto the pvc pipe. I dusted the goblet with Gold Highlighter luster dust,(www.sugarcraft.com). I constructed the champagne bottle by forming it out of gumpaste and letting it dry.
I also made approx 80 sugar globes and attached them to the pvc pipe to make it look like bubbles coming out of the champagne bottle.
Good Luck & Happy caking
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