Tag Archives: cake decorating

Iron Ring Cake

Saturday was our Iron Ring Ceremony. Instead of going to the Grad Banquet, a bunch of my friends got together and had our own shindig. So what did that mean? I got to make and bring my own cake. 🙂

I used this gluten-free carrot cake recipe and added some drained crushed pineapple that I had leftover from a previous failed carrot cake attempt. (I did not put nuts or raisins in the cake.) My glutenator friends were surprised that it was gluten-free as it was moist, delicious and had the correct carrot cake texture.

I iced the cake with cream cheese icing and then used fondant for the decorations. The gears were made by using two concentric circles and then a my icing spatula to cut out the “gears.” (A butter knife would work just as well.)

Since I had made and iced the cake the night before, the icing was a bit hard, which meant that the fondant didn’t stick to the icing by itself. So, I used my friend H2O and painted it on the fondant and it stuck quite nicely. See, you don’t need fancy fondant glues – water works just as well!

I’m happy that I got the chance to make this cake as I won’t really have any time until after this semester is over because I’ve got to complete earn my iron ring!


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Happy First Birthday Cake!

My parent’s pastor’s daughter had a celebration for her first birthday on Saturday and I was asked to make a cake. Of course I agreed (when can I pass up the opportunity to make cake?!?) and since I was on pseudo crunch time thanks to lots of work for school,  I chose to do something simple.

It’s a far cry from my “Happy Birthday Jesus” cake in terms of complexity, but I still think it’s pretty.

The bow was made of fondant and the rest is raspberry butter cream frosting. I used a “Hot Pink Raspberry Cake” Recipe – I just made GF substitutions for the flour and added an extra egg. The cake itself was pretty moist and a bit spongy thanks to the gelatin in the jello powder. But it was still quite tasty!

Here’s the birthday girl and her mommy – how’s this for a mother/daughter moment?

Have you ever been asked to make a birthday cake for a non family member? How did it turn out?

P.S. It’s a good idea to not let your husband “dress you up” at children’s birthday parties or else you’ll end up looking like this:

Please learn from my mistake and don’t post embarrassing photos of yourself on your blog because of it.


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Happy Birthday Jesus!

It’s t-minus 7 days until Christmas and I thought that I would start our celebrations early with this cake for our bible study. C’mon, even Jesus needs a birthday cake – complete with Angels.

I thought it would be appropriate to make a gingerbread cake, so used this recipe from Good Housekeeping and it didn’t disappoint. I used 2/3 of the recipe, and used 1 c. of brown rice flour, 1/2 c. each of potato and tapioca starch and 1 tsp. xathan gum for the flour and didn’t reduce the number of eggs. So moist and light, even after a day of sitting out!

I had some re-learning experiences with this cake – I remembered why using a cake board for fondant cakes is sooo much easier than a plate and that heating up the fondant in your microwave for a few seconds can make a world of difference. Oh yeah, and how cake decorating can be so much fun!

This cake entertains me as it reminds me of a kid’s production of Harry Potter and the Philosopher’s Stone that Mr. Bean and I saw over a year ago. Hagrid was walking out with a baby Harry to give him to the Dursley’s, only to have a young girl behind us say: “Look, Daddy, it’s baby Jesus!”

A very happy birthday, indeed, Jesus. 🙂

How is your Christmas baking coming along?


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Look, They’re Pumpkins!

So, I tried to make pumpkin cake pops for a Halloween Party last weekend.


They’re not quite as pretty as anything Bakerella would do, but considering it was my first time, I think they turned out fairly well. And my friend’s loved them, so who am I to complain?

Cake Pops ala Bean

What you’ll need:

1 white cake mix (I used celimix’s white cake and added 1/2 c. pumpkin, 1/4 c. less water and 1/4 – 1/2 tsp. each of cinnamon, nutmeg, ginger and cloves)
1 can of icing (I used Betty Crocker’s whipped vanilla icing.)
Lollipop sticks
1-2 packages of vanilla candy melts (or chocolate)
Food colouring
Green Jelly Bellies

  1. Bake cake according to directions with pumpkin, etc. Let it cool completely.
  2. Once the cake is cooled, use a fork our your fingers to crumble the entire cake.
  3. Add most of a container of icing. (Be careful as I added too much! I think you want it so that they will stick together well.
  4. Taking bits of cake, roll into balls and place on a wax paper lined cookie sheet. (I recommend making them about 1″ in diameter.)
  5. Put pops in the fridge and leave them there until quite cool. (The dipping process seemed easier when the pops were cooler.)
  6. Meanwhile, melt the candy melts in a double boiler. Add food colouring as desired.
  7. Poke lollipop sticks into the pops, making sure that you don’t go all the way through.
  8. Dip pops into candy melts, using a spoon to help cover evenly. (Don’t let the melts get too hot as they lose their consistency and it is not pleasant.)
  9. Place a jelly belly into the top for a stem and poke sticks into styrofoam to let pops cool.
  10. Once cool, enjoy!


Some didn’t want to stay on their sticks, but that’s okay as they’re still quite tasty!


Have you ever tried to make cake pops before?


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Fall Inspired Cupcakes

Rhiannon at Pink Sugar Desserts has been having a Chic Cupcake Challenge with the theme of “Fall or Autumn.” I wasn’t sure that I would be able to participate as school has been really busy, but I skipped out on studying (whoops!) and made cupcakes. I’m sure my design group will enjoy eating them tomorrow during our meeting.


I didn’t want to make anything with pumpkin in it – I’ll have more chances to do that later on in the month. To be a bit different, I wanted to try to make a cupcake with yam in it – sounds weird, but they’re oddly delicious.


Maple Yam Cupcakes with Maple Cream Cheese Icing

1 c. brown rice flour
1/3 c. each potato and tapioca starch
1 tsp. xathan gum
2 tsp. baking powder
1/2 tsp. salt
1/2. tsp. ground nutmeg
1 tsp. cinnamon
1/8 tsp. ground cloves
1/3 c. margarine, softened
1/2 c. brown sugar
1/4 c. maple syrup
3 eggs
1 c. mashed yam
1/2 c. milk

  1. Chop yam into small pieces and boil for 20 minutes or until soft.
  2. Drain all water from yam and mash with a fork or potato masher. Set aside.
  3. Heat oven to 400F and line a 12-muffin tin with paper cups.
  4. Sift flours, baking powder, xathan gum, salt and spices. Whisk together.
  5. Beat margarine, brown sugar and maple syrup together.
  6. Beat in eggs, yam and milk. (Note: Do NOT add one cup of milk without thinking like I did – it was an interesting experiment to drain some of the liquid off that should be avoided.)
  7. Stir in flour until just mixed and spoon into muffin tin.
  8. Bake for 15-20 minutes, or until a toothpick comes out clean.
  9. Place on rack to cool.


Maple Cream Cheese Icing

6 oz. cream cheese, softened
1/2 c. margarine, softened
1+ tsp. maple syrup
Icing sugar

  1. Beat together cream cheese and margarine.
  2. Beat in maple syrup and 1 c. of icing sugar at a time until the desired consistency is reached. (I used just over 3 cups.)
  3. Spoon icing into pastry bag with 1M or desired tip.
  4. Ice cupcakes.
  5. Add fondant leaves if desired.


I really haven’t baked much in the last little while and it was fun to get back into it despite the few hiccoughs I had – it happens to the worst of us.

What is your favourite fall themed baked goods?


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