Archive | Cakes RSS feed for this section

Birthday Cakes

6 May

May 6th, 2013

Back in March I was asked to make 3 different birthday cakes, which all happen to be on the same weekend! It sounds stressful, but I didn’t hesitate because they were for three adorable kids. With a little planning ahead of time, I finished the cakes on time and they turned out great.  The kids loved them and the parents were happy! Take a look:

Cake #1: A Train-Themed Cake for Landon
This was a 9-inch chocolate cake filled with chocolate buttercream and covered with fondant.

DSC_0275 DSC_0316 DSC_0293

Cake #2: A Girly Cake for Violet
This was a 6-inch vanilla sponge cake, filled with lemon mousse. The exterior was covered with buttercream rosettes.

DSC_0187 DSC_0213 DSC_0197

To give the cake more texture, I added edible sugar pearls at the center of each rosette.

Cake #3: A Despicable-Me Cake for Gavin
This was a 6-in chocolate cake filled with chocolate buttercream and covered with fondant. Surprisingly, I have never seen Despicable Me, but when I was doing my research on the Minions, it looks like a very adorable movie. Will have to add it to my movie list.

DSC_0405These Minions were carefully molded with fondant…lots of details involved


Dinosaur Themed Birthday Cake

13 Feb

February 13th, 2013

This past weekend I made a birthday cake for someone very special. It was my fiance’s birthday and I decided to make him a cake. The only requirements given to me were the cake had to be vanilla and it had to have dinosaurs. So with that, I created a four-layer vanilla sponge cake with alternating layers of strawberry buttercream. The entire cake was then covered with fondant and adorned with two dinosaur cake toppers, which I molded.

It was my first time using this cake recipe and I’m happy to say that I’m a fan. It’s a milk sponge cake and it remained quite moist.  Needless to say, the 6-inch by 5-inch cake was more than enough for seven people and the birthday boy was happy!

Milk Sponge Cake

6 1/2 oz AP flour

2 tsp baking powder

1/4 tsp salt

1/2 C unsalted butter

1/2 C milk (2% or whole)

10 1/2 oz sugar

3 eggs

1/2 tsp vanilla

Strawberry Buttercream

8 oz egg whites

12 oz granulated sugar

1 pound 8 oz butter

1/2 tsp vanilla

strawberry puree


For the cake:

  1. Butter 6-inch cake pan and lightly dust with flour
  2. Sift flour, baking powder, and salt together.
  3. Heat milk and butter together until butter is completely melted. Set aside to cool.
  4. Over a double boiler, whisk eggs, sugar and vanilla until temperature reaches 110F.
  5. Transfer to a mixer bowl and whisk until light, fluffy and cooled.
  6. Sift half of the dry ingredients into the egg mixture and fold using a spatula.
  7. Sift in remaining dry ingredients and fold.
  8. Carefully pour the cooled milk and butter mixture around the batter and fold to mix.
  9. Divide batter into two 6-inch cake pans, bake at 350F for 20-25 minutes.

For the buttercream:

  1. Heath egg whites and sugar over a double boiler until temperature reaches 140F.
  2. Transfer mixture to a mixer bowl and whisk until cooled.
  3. Add softened butter in chunks.
  4. Add vanilla extract.
  5. Add strawberry puree to taste. (I processed frozen strawberries and strained to get the liquid).


Alternating layers of cake and buttercream.

Happy Birthday!

Dinosaur cake toppers

HermanCross Section of Cake

Cross section of the cake


Photo credit: Cindy T.

Chocolate Mousse Cake

1 Jul

July 1st, 2012

Happy first of July! In celebration of July, here’s a very chocolatey treat- a chocolate mousse cake. The cake consists of two layers, filled with chocolate mousse in the center. Once the mousse was set, I topped off the cake with a layer of espresso ganache. Chocolate + espresso…who can resist?

Chocolate Buttercream Easter Cake

8 Apr

April 8th, 2012

I can’t believe it’s already April and Easter is here! Seems like a lot of people took advantage of the nice weather to celebrate the Easter holiday because when I went out to run a few errands the streets were pretty quiet. Plus, a lot of stores were closed today. Besides going out for Easter breakfast and an afternoon run, I made an Easter Cake and decorated it with a cute Easter theme. The cake is chocolate genoise, filled with vanilla buttercream and iced with chocolate buttercream. I played with marzipan to make the Easter eggs and little chicks- aren’t they cute?

Easter chicks and eggs colored and molded with marzipan.

Piping a basket weave pattern all around the side of the cake.

Hope everyone had a fun and safe Easter Sunday!

Chocolate Genoise Recipe:

  1. 70g cake flour
  2. 15g cocoa powder
  3. Pinch of baking soda
  4. 15g butter
  5. 3 whole eggs
  6. 75g granulated sugar


  1. Butter 6-inch cake pan. Place parchment at the bottom of the pan. Set aside.
  2. Sift cake flour, cocoa powder, and baking soda three times.
  3. Melt butter in microwave.
  4. Place eggs and sugar in a mixer bowl. Heat over a double boiler, while whisking continuously.
  5. Once the mixture reaches about 110 degrees Fahrenheit remove it from the heat. Place a dollop of the egg mixture in with the butter, mix and set aside.  Whisk the rest of the egg mixture with the mixer on high speed for about three minutes.
  6. Fold 1/3 of the dry ingredients into the egg mixture using a spatula.
  7. Fold another 1/3 of the dries into the batter. Also add the melted butter. Fold until streaky.
  8. Add the last 1/3 of the dries and fold until incorporated, while being careful not to over fold the mixture.
  9. Pour the batter into the 6-inch cake pan and bake immediately at 350 degrees Fahrenheit. I set the timer for 20 minutes and checked at every 5 minutes. Total time before the cake was done was about 32 minutes.
  10. Immediately invert the cake onto a cooling rack. Allow to completely cool.

Chocolate Genoise Cake with Chocolate Buttercream

11 Feb

February 11th, 2012
Happy Birthday, Herman! It was actually on February 8th, but we had a celebration dinner with friends on February 7th. Instead of going out to buy one of his favorite types of sponge cake from the Asian bakeries I decided to make his birthday cake.  I went with a chocolate genoise, which is a lighter, airier cake.  It was soaked with a subtle rum flavored syrup, filled with chocolate ganache and frosted with chocolate buttercream. On top of that I drizzled the entire cake with melted white and dark chocolate. Yes, it was a choco-a-holic type of cake!

Chocolate Genoise Cake

Filled with Chocolate Ganache

Frosted with Chocolate Buttercream

Drizzled with melted chocolate

Strawberry Cake with Strawberry Cream Cheese Frosting

2 Jan

January 2nd, 2012

Happy 2012!

In celebration of New Year’s Day, I made a strawberry cake yesterday- inspired by the Prom Queen cupcake that I recently tried at That Takes the Cake in San Francisco’s Union Street location. The strawberry flavor was so strong and pungent that I wanted to recreate my own!

I found Sprinkle’s strawberry cupcake recipe via Martha Stewart’s website and modified it a bit. Unfortunately, strawberry season is over, but I was able to pick some up at Sprouts Farmer’s Market. Though not the biggest or sweetest strawberries, they did the job. I pureed the strawberries until I got very fine pieces. I used the fresh strawberry puree in the cake batter, as well as for the frosting. Since I’m not a big fan of plain buttercream, I made a cream cheese strawberry frosting. Slices of strawberries are packed in the center of the two-layer cake.

The cake definitely satisfied my strawberry craving! I’m looking forward to strawberry season in the spring- can’t wait for all the strawberry creations.

Hope everyone is having a great start to 2012. Here’s to a new year of baking and blogging!

Strawberry Cake

Strawberry Cream Cheese Frosting

Filled with fresh Strawberries

Surrounded with vanilla wafers

Carrot Cake with Cream Cheese Frosting

11 Dec

December 11th, 2011

Happy Holidays! I still can’t believe it’s December already, which means holiday baking in full-affect! I have been experimenting with a few tarts, but that will be a future post. This weekend, however, I experimented with a new cake flavor.

Recently, I’ve been seeing cakes decorated with cream filled wafers, so I was inspired to make something similar. I decided to make a mini (6-inch) carrot cake with cream cheese frosting. The cake was light and fluffy because I lightened the batter with meringue. The center was also filled with cream cheese, with a thin layer of shredded coconut. The fun part was surrounding the cake with vanilla cream wafers. Not only did the wafers give a nice dimension, but they are also a pretty presentation.

Carrot Cake

Frosted and filled with cream cheese frosting

Surrounded with vanilla wafers.

%d bloggers like this: