Oreo Cake

Oreo Cake, with chocolate Oreo filling, buttercream frosting, and garnished with chocolate covered Oreos,
white chocolate pieces & a chocolate "Happy Birthday" plaque.

My brother turned 29 not too long ago, so, of course, I made him a cake. It's nothing super fancy, looks wise, but it is really yummy. I have been trying to make a lot of cakes so that I can build up my recipe file. I like to try new recipes, but sometimes the recipe isn't all that great. I can't tell you how many frosting, filling and cake recipes that I have tried that just don't meet my standards. Sometimes it can be very trying on you when you make a new filling and it turns out all wrong - especially when you KNOW that it wasn't your fault it turned out that way. Well, this filling was like that. I won't use it again, or anything like it, for that matter, because it wasn't thick enough to fill a cake, and I ended up having to tweak it - a lot - to make it work. I would have just thrown out the batch and started over, but I really hate to waste food. So, onward we go! That one will not make it into my Kelly's Cakes recipe file. But the cake, on the other hand... yummy! It will definitely be there.

Peony Flower Mini Cake

I really love this little mini cake. The pan I used for it has a filling indention for both layers, so it holds a good bit of filling (think molten chocolate cakes, caramel oozing out of an apple cake, you name it).It is the perfect size for two people to share (or one person and their dog), which is why I made it for my mother in law for her birthday. Well, that and the fact that I am determined to make really wonderful gumpaste flowers. I still don't have the foam mat things for flower forming, but who knows? My birthday is coming up.... LOL.

Anyway, this flower is not a real peony, nor is it even styled COMPLETELY after one, but I think it looks close enough to call it that. So, here ya go: a 4 inch butter cake, filled with strawberry lemon filling, and topped with a delicious home made lemon fondant, and pretty gumpaste "peony":

and here is the giant size, so you can see the details:

Wedding Cake in a Week: Part 2 (and 3, and maybe 4 ...)

MAN, this was just a craaazy week! However, as promised, here is that post with pictures of the cake.... Hopefully I will be posting more often as well, because I have 2 other cakes that I want to share with you, as well as some yummy foods. My kitchen has been busier than ever! HA! Now, on to cakes:

The second step to making the wedding cake was to bake the cakes. My mom came over to help, and we baked for hours and made fresh lemon filling. Then she had to go home and I was left to make a large vat of buttercream. Apparently, my Black & Decker mixer just couldn't handle the stress and the beaters started clanging together.... So, my darling husband went back to the store to exchange it for a new one (I had only had this mixer for a couple months). I was way too pooped to finish making the frosting, so I put the lid on it for the next day, when I was feeling much more refreshed. I was able to level the cakes, fill and frost them (just a skim coat), put them in the freezer, then take the rest of the day off. I only had a few more things to do to completely finish the cake, like make another vat of buttercream, make some last-minute-color-scheme-change flowers (blue flowers and added blue "ribbon" in the bow), roll out fondant ribbon, frost the cakes and decorate them. The wedding was Saturday evening, so I actually had a day off on Thursday, then got back to it on Friday night, when I made the blue changes. Saturday morning, I got up bright and early to a surprise visit from my favorite helper elf: My mom :) She helped make breakfast, get it out of the way, then get the cakes all ready to go. Here is a collage of some of the preparation: filling the cakes, then getting the buttercream perfectly smooth (not that it stayed that way, though...lol).

So then I decorated and stacked the top two tiers and the bottom two tiers, placing several dowels in each one to support the tier above it. My plan was to decorate the cake in its entirety and then transport it to the church. I soon came to my senses. That would be a heavy cake! So, as difficult as it was to stack the buttercream iced cakes (by the way, don't even ASK me to make you a buttercream iced tiered cake. I have vowed not to until I can figure out a much much better way to do it...LOL), I resolved to stack them AT the church, and finish decorating there. Problem was, because this was a last minute change, I had no plans on what to carry it in. So, this is how the top tier arrived at the church:

The bottom tier rode on a towel on the floor of the van, nestled between my leg and the van door (yes, I was on the floor with the cake to make sure that it didn't topple over). Here is a picture of how it looked when we were about to go. This was already a heavy cake, requiring myself and my darling husband to carry it. This is why you dowel your tiered cakes. if not, the bottom layer would be crushed under the weight of the rest of the cake. (Notice the dowels in the photo?)

After we got the cake safely to the church, I allowed my legs to "wake up" from the ride over, and took a few deep, non-panicked breaths, I stacked these guys. That was not the most fun in the world. I completely messed up the buttercream perfection on the 3rd tier :( and ended up having to re-smooth it at the church! UGH! However, I think it turned out great..... What do you think?