Sweet Seconds ~ Cake Q & A...

Reported by Lexi Daly

Thank you for the comments yesterday! It seems that many of you enjoyed reading about something other than paper and since there were a few questions, I thought I'd do a quick follow up post rather than leave too long of a comment. If there are more questions, I will continue to answer them here.

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Q: Very cool this cake leveler is! Must find one for me - but have you ever done the 2 toothpicks and thread? Please tell me that I can throw my toothpick and thread away!

A: I've never done the toothpicks and thread thing. And though they might be cheaper and always around, the cake leveler is well worth its $3.00! I bought mine at Michael's, but the links I added yesterday all go directly to the same products in the Wilton Online Store.

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Q: Do you use box cakes or make your own like the type Grandma used to make?

A: Betty Crocker was probably someone's Grandma, right?! I started making cakes for my kids' birthdays and they love basic yellow and I've always been happy with Betty Crocker Butter Recipe Yellow. Adding the home made buttercream icing (see below) to a perfectly baked Butter Betty makes the whole thing taste like home made--at least that's what everyone says and they keep coming back for more. So if it ain't broke...

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Q: When you chill the cake - I take it you cut it up - than chill it - not cut it up after it is iced between the layers?

A: I typically bake the cakes the night before I need them. After they cool, I wrap them in Saran Wrap and put them in the fridge in their original shape. Then, the next day, I cut them. I find that the cutting is easier when the cake is cold and you get less crumbs. I stack them if I'm doing a two-layer design, but not with icing yet. I add icing between the layers only after I cut it the way I want it. I usually do a thin crumb coat at this point too, and put it back in the fridge again for it to set before I add the more decorative icing. I always have to do a little creative rearranging in there!

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Q: Buttercream yes? If so - can you share your favorite recipe?

A: Yes, buttercream! The recipe I have is very easy, but so not low-cal! It was given to me by a friend and is very similar to the one on my powdered sugar box. I honestly haven't tried any others--again, if it ain't broke...

mix:
• 2 sticks salted butter (I soften at room temperature)
• 1 t. vanilla (I use one from William Sonoma)
• 2 T. milk
sift & add a 1lb. box of confectioner's sugar.
blend until fluffy.

Seriously, how can you go wrong with so much butter and sugar! But maybe I'll have to conduct a taste test one day--I do have a couple of kids perfect for the test panel...

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Q: If you do buttercream - what is your favorite powdered chocolate to make your chocolate frosting?

A: I am usually creating brightly colored cakes, so I have yet to venture into chocolate buttercream. But I am a chocoholic, so I know I will eventually have to find an answer to this for myself!

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Q: Do you have a hand or stand mixer?

A: I have a small kitchen and a hand mixer to match! I used to have a really old hand mixer, but last year my husband bought me a Cuisinart PowerSelect 7 Speed Electronic hand mixer. It has a built in elapsed time keeper, which is very handy because I like to follow the cake box directions as closely as possible. It really does make a difference!

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Q: Yummy looking! I think you should have a cake blog too! :) Where did you find the recipe for the jello cake?

A: Thank you! I do show them on my blog whenever I make one and have them filed in the "tasty creations" and "theme parties" photo albums or under the "edible art" category if you want to see the original postings. The recipe for the jello cake was in the May/June 2007 issue of the American Girl magazine--my daughter fell in love with it, so I changed it to a square and added the cross to make it work for her first communion. You can read a little more about it and see the invitation I made to match it here!

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Remember, if you leave comments with any more cake questions, check here for the answer. And if you want me to report on something else cake-related, let me know! So how about a few more of my sweet treats...

another cut cake, created to match an invitation i made--I winged it and luckily it worked!

more fun embellishing--a sugar island for the hula girl, flowers from a lei, & fondant "raffia"

fluffy white clouds and a fondant cross--the surprise here is when you cut it open!

Cut Your Cake & Ice It Too

Reported by Lexi Daly

My typical canvas is a card; my tools, paper, ink, and stamps. And here, at Craft Critique, that's what I usually write about. But today, I thought I'd report on another favorite creative medium--cake! If you've read my blog, chances are you've seen a couple. I'm definitely not an expert and everything I know I've learned from books, magazines, and the cake supply aisles at William Sonoma and Michael's. Since my cake baking is all about decorating and creating a centerpiece, I thought I'd share a few of my favorite tools for doing just that.


1. Cake Leveler--Once I got this, I couldn't believe I'd gone so long without it! It makes it so easy to cut the rounded top off of the cake for perfectly flat layers. When your layers are flat, they stack nicely and you have an even surface for decorating. I used to use a knife, but this is so much smoother and more perfect. It's also very easy to change the height of the wire for different sizes of layers. A must-have at $2.99--and the family loves the scraps that result from the cutting!

2. Bread Knife--I like to create shape cakes and most of the ones I create come to life by cutting up basic shapes and piecing them together to make something new. I've found that chilling the cake overnight and cutting it with a bread knife gives the cleanest cuts. (Again, more scraps to enjoy!)

3. Angled Spatulas--These spatulas are made especially for icing cakes. You definitely get better control with them and they're comfortable to use. I use the biggest one the most, especially for large open surfaces. The smaller one comes in handy for the sides and inside corners. If I could only have one, I'd take the 13 inch one for $6.49.

4. Icing Colors--I collect Wilton concentrated gel icing colors like I collect ink pads! There are so many colors to choose from and you can even mix up those to create your own custom shades. Just a little bit of gel produces a nice, strong color without watering down your icing. There are several sets available or you can get individual colors for $1.99 each. I even use them for pancakes!

5. Decorating Tips--If you're going to add details to your design, you'll need to use icing bags and decorating tips. I've included my favorites in the picture--round no. 4, open star no. 18, and basketweave no. 47. The tips range in price from $.89 to $2.69 or you can buy a set (at Michael's with a coupon, like I did!). The large one pictured is actually for icing cupcakes and I love it, especially when I want quick and cute.

These tools are not comprehensive, just those special favorites that I typically use every time I create a cake. I have the basics for baking--mixer, sifter, spoons, spatulas, the list goes on! I also use fondant details on many cakes so I have tools for that, too (another article?). Like any crafting hobby, there's much to buy and you can add it piece by piece as you try new things. It's a lot of fun--especially when you get to eat the results for dessert! If you want to see one of my cakes from start to finish, check out my blog post on How to Bake a Margarita. And of course, I can't leave you without showing you a few sweet treats right here...

a cut cake of my own design

fondant icing details & incorporating paper!

more fondant details, icing hair and a real towel!

the large cupcake icing tip in action--perfect grass for fondant ladybugs!

Remember, I'm not an expert. But if there is anything cake-related you'd like me to explore and report, leave a comment here. And if you have any tips, I'd love to hear them, too!