The Cake Creator

Snowman Cake Pops!

2011-11-01T07:00:00.000-07:00

The Holiday's are coming shortly so I thought I'd share with you a treat I've created just for the occasion, Snowman Cake Pops.

This little cutie is made from two large cake pops put on one lollipop stick. If you've never made cake pops, the dough isn't hard at all. Just follow this simple recipe:

1 baked cake recipe of your choice
1 buttercream recipe

Crumble the cake into small pieces then add just enough buttercream, 1 large spoonful at a time, to glue the crumbs together. Mixing the crumbs and buttercream well until the mixture resembles cookie dough.

Other needed ingredients: White, black, and red fondant, snowflake sprinkles, a gold cupcake liner, and a 6 inch high box of your choice, if giving it away as a present.

Step #1

Using a 1 3/4 oz scoop, measure out two balls of cake pop mixture. Round the dough in your hands till it has a nice round shape. I've used yellow cake for these but you can use almost any flavor of cake. I picked yellow because dipping in white chocolate coating is easier with yellow or white cake, darker cake colors take more white chocolate to cover, if not double dipped.


Step #3

Step #2

Once both balls are prepared, insert a standard 41/2 inch lollipop stick into the top of one of the balls and then into the bottom of the other ball. There should be about a 1/2 inch sticking up and out of the top cake ball. We will use this to attach the hat to our snowman.

Refrigerate our little man so that the cake dough will stiffen and adhere to the stick. As the cake pop chills, we are going to melt 8 oz. of white chocolate melting disks in a double boiler, over a medium flame. Once all the chocolate is melted and smooth, turn off the flame to avoid over heating. Prepare a flat plate, cookie sheet, or cardboard cake board covered with a clean sheet of parchment paper.

Step #4


Step #5

In order to successfully coat our snowman, you may need to use a spoon to be sure that all of the surface of the snowman is covered in chocolate, especially the crease between the balls, otherwise the gaps will reveal the cake underneath and not give a pleasant appearance. Once the snowman is dipped and coated all over like in step #5, allow the excess chocolate drip off into the double boiler. If there is too much chocolate on the item when you place it on the parchment it will pool at the bottom of the item creating a "foot" that isn't desirable. Place it on the prepared parchment paper and then transfer it again to the refrigerator, the cool air will set the chocolate faster than at room temperature.

Step #6

To add the buttons here, I used silver dragees, I piped a tiny amount of warm melted chocolate onto one side of the dragee then pressing them into the snowman's belly. Any small candy can be used here, dots, or bits of licorice, even sprinkles will do the trick. The rest of the work to be done here will be done in fondant.

Step #7

Next I cut a small ribbon of red fondant to make a scarf and place it round the neck of our gentlemen.

Step #8


Step #9

Next, it's time to make his hat. I made this goose neck structure by rolling a small amount of fondant into a ball. Then I began rolling it into a tube by pressing more pressure on one end of the ball as I rolled it along the kitchen counter. Once I had the shape I desired, I then made a small disc of red fondant to be the cuff of the hat. Place the top of the hat to the bottom and 'glue' it together using a wet paint brush dipped in water.


Step #10

Attach the hat to the snowman's head being sure the end of the stick does not stick out and being sure it's 'glued' on in the same manner as we did to put the cuff on the hat. Be careful not to damage the chocolate shell or the hat by moving too quickly or by pressing down too hard.

Step #11

Lastly, we'll give him some life by rolling a tiny amount of black fondant into the skinniness of snake-like tubs you can and gluing eyes and a mouth! Only thing left is to decorate him a bit more with our snowflake sprinkles. Glue them all over his hat and scarf and you are done!

Fin!

My Chicago Baking Column

2011-10-12T17:58:00.000-07:00

I've begun writing as a contributing columnist for the examiner.com Please check out my column!

Little Feet and Little Hands

2011-09-28T10:43:00.000-07:00


Teddy Bear

Baby, baby, baby.... OH!

Baby Bump Cake

We love our little ones so we are always ready to celebrate a new arrival. The custom cakes and treats ordered for these special parties are as varied as the Mommies that we are celebrating.


Footprint Cake Pops


Cake Pop Bouquet

Cake Pops can be great treats at the party or give-away thank your for your guests. They come in yellow, chocolate, white, brownie, and red velvet cake and are dipped in chocolate. They are often decorated with sprinkles and designs to suit your occasion.


Space Baby


Twin Baby Bottoms


Diaper Bag

We can make a cake to look like almost any baby item you can think of! Baby booties, diaper bags, rubber duckies, teddy bears, or even their cute little bottoms! Don't forget to order the matching cupcakes... they make your display have more dimension while making it possible that the Mommie-to-be might just have enough to take home and enjoy later.


Rubber Duckies


Sleeping Baby Combo


Baby Booties

First Impressions Are Priceless

2011-09-23T07:28:00.000-07:00

Church Tea

At Celebrations we provide more than just fabulous pastry... we do small caterings and impressive displays.

It's true that eating involves many senses, not just taste. We first eat with our eyes! A great display draws your guests in, excites their appetite, and welcomes them into a warm inviting space.

No matter the event or place, a good display makes your guests feel honored and welcome. And isn't that the real goal of a good host?


Wedding Sweet Table

Multilayer Sweet Table

Sweet tables are a big trend at weddings. Brides love to be able to offer guests more than just a slice of cake for dessert. This option also allows for a wider taste option, after all, not everyone likes the same treats.


Cake and Cupcake Combo

Casino Cake & Cupcake Combo

Parties with a large number of kid guest often choose cake and cupcake combos. Fancier cakes like this 3D Crowned Pillow cake are often too precious to the guest of honor to cut right away. Ordering matching cupcakes allows the kids to have their favorite treat without sharing their germs and messing up the main cake! Combos also give you the chance to have more than one cake flavor for your guest to chose from.


Cake Pop Bouquets

Rose Lollipop Bouquet

Cake Pops are a hot trend this year. Why not dress them up a bit. Instead of just placing them on a tray, let us turn them into a bouquet and use them as a centerpiece! Or we can do this with our lollipops as well!


Fall Pastry Display


Valentines Display

Winter Cookie/Cake Buffet

The grey days are ahead... Why not cheer up your guest this fall and winter season with a warm display table! Warm colors, sweet treats, good company, all you need is to add some great music and enjoy a hot time.

Don't forget our savory offerings....

Empenada and Quesidilla Appetizers


Mixed Cold Buffet

Guacamole & Gazpacho Shooters w Cheese Rounds


Holiday Dinner Buffet

In the news....

2011-09-23T06:09:00.000-07:00

Hi fans,
I've recently taken on the role as a contributing writer for the examiner.com http://www.examiner.com/baking-in-chicago/elaina-alexander
Please check me out on my page. I'll be writing all about baking in Chicago.

Music Cakes

2011-09-20T09:44:00.000-07:00

A painter paints pictures on canvas. But musicians paint their pictures on silence. ~Leopold Stokowski

I like this quote a lot and we are often asked to represent the universal love of music in our cakes. It can really be a challenge to do this, not to mention a challenge to make a unique representation for each of our different clients.

I find myself often attempting to combine vastly different aspects together in order to represent the guest of honor's tastes.

This can be quite a mental puzzle. Shalon's 40th birthday party is an good example. Shalon gave me the following request for her design: "40" shaped cakes, blue and silver colors, Calla Lilly, and music notes.

Music is rhythmic air, turning out something to show that in sugar isn't always easy to envision. It is easier sometimes when the music lover plays an instrument.

Or at least really wants to learn one....

It can be harder when it's cupcakes to be made.

Or when it's for a DJ....

Or maybe we need to incorporate a logo with the music!

No matter your musical needs, I always try my best to create something extra special!

Twin arrival

2011-09-13T09:30:00.000-07:00

We wanted to represent and honor this mommies double efforts at her shower so we made these baby bottom cakes! One for each new bottom to come with their names on their ends with matching cupcakes!

There's a big trend with my customers these days to have me create combinations of cakes and cupcakes, multiple smaller cakes, and cakes and cake pops in order to satisfy their guests instead of just one limited cake design. Creating combo can give your display new depth and variety while allowing the baker the greater opportunity to create more than one flavor to please your collective palates.

Movie Night Cake Tutorial

2011-08-16T14:28:00.000-07:00

One of my more popular cake designs is that of the "Movie Night Cake" that was created on the request of a fellow Chef Stan Hagerman, currently of Aria Resort and Casino in Las Vegas. I'd like to share some tips on how this piece was created.

Here's what you need to complete the project:

1 rectangle cake
1 small round cake
Non stick rolling mat
Non stick rolling pin
Circle cutters
Flower cutter set with foam mat
Fondant tools
Fondant and gum paste
Cake board
Cake box

This cake is formed using a rectangular cake base such as a 1/4 sheet, 1/2 sheet, or 9 x 13, and a 6 inch cake to create the center of the film reel. The entire cake is fondant enrobed, the base is done in white fondant and the small cake in black fondant.

This project will take a minimum of 2 days to complete. It is best to bake your cake layers a day ahead and refrigerate or freezer them for easier handling. Freezing your layers allows you to cut, ice, and handle your cakes without a great deal of crumbs or breakage.

When making gum paste or fondant appliques that require stiffening, a minimum of 24 hours of drying time is needed to assure that your items will not break in transit or while handling. If the items have not dried properly they may drop, sink, or collapse once place upon your cakes. Thicker pieces need additional drying time. All of these sugar items are indeed fragile enough to begin with so be careful not to make your items too thin as no amount of drying time will keep these items from breakage as their thinness will make them very fragile.

Ice your cake layers with a thin layer of buttercream and set in the refrigerator. Fruit fillings can be used but I prefer not to in cases where the cakes will be transported. If you are to use a fruit filling, be sure it is nicely thick and use bamboo skewers or dowel rods to help ensure the cake won't slip during that car ride to the party.

Determine the largest circle that can fit totally upon the rectangle, using that circumference cut 2 circles of gum paste 1/6 of an inch thick. Using the appropriate circle cutters remove 6 circles along the outside of the rim of the film reel and then a smaller center circle on both reels. Set aside to dry.

Afterwards, we need to make our popcorn pieces. Determine how many pieces will be adequate for your project, here we will make 20. Start by making the centers, irregularly sized and shaped balls of white only gum paste. Set aside to dry.

Next, we need to begin our popcorn bag. Roll out additional gum paste to a 1/6th thickness and cut out the shape of the bag. Set aside to dry.

Going back to our popcorn production, we will begin cutting out our popped kernel pieces using two small flower petal cutters, one slightly smaller than the other. Use a cutter with rounded petals. Use of one with jagged edges such as a daisy cutter will not produce a convincing product.

Only cut one petal piece at a time as they dry very quickly. After cutting, place the piece upon the shaping foam and round it out using a ball shaping tool of reasonable size. This will flatten and curl the piece making most suitable for our purposes. Irregularity here is also a good thing, if the pieces are too uniform they won't make for convincing pieces.

The end results will look something like this...

After shaping, chose a popcorn center to apply our 'flower' to. Using a bit of thinned corn syrup adhere it to the center.

Next, repeat the process again with another 'flower'. You can greatly vary the appearance of your popcorn by using different combinations of the two different sizes of 'flowers'. Make some of only one large bloom, one large and two or three small, or of only small ones. Some of the blooms can be placed facing upwards and others downward. All can be manipulated by the edges to form all sorts of shapes.

Once all of the centers have been adorned, you will have a grouping that resembles this one.

All that is left to do to our popcorn is to apply some yellow food coloring. I like to use my gel paste colors for this. Do not cover the kernels completely as they are not totally one color in real life. Set aside to dry.

Now let's turn back to our bag. It should be dry enough to pick up without it bending before painting. Once it is, using a ruler and a edible food ink marker, I marked out the lines and banner spaces. Once I was happy with this, I then painted the bag to look like this. You may wish to create yours differently. Be careful as you paint it to not smear the paint into the areas that you wish to remain white. You may use a moistened q-tip to remove any smudges you may make accidentally. This can be done with plain water or Vodka for quick drying. Set aside for drying.

Okay now back to the film reels, using metallic sliver dusting powder and a dry paint brush. Rub the reel for the bottom over all the areas that will bee seen after it is assembled and rub both the top and the bottom of the other reel as it will be visible once place upon the cake.

Now place our rectangle cake upon the display board of your choice after robing it in white fondant. Since I used a 9 x 13 cake here, I've placed it on a half sheet board closer to one end than the other. That way I have room at the front of the board for our additional decorations.

Place the bottom reel upon our rectangle in the desired position.

Now place our small cake upon the bottom reel once it has be robbed in black fondant and then the top reel upon that. This will form out complete film reel. These can be adhered to each other by a bit of thinned corn syrup being rubbed to the spots needed. Only rub this on the places that will not be seen once the next item is placed on top. Do not apply too liberally as the excess may be squeezed out by the weight.

Adhere our bag to the front of the cake in the same manner as the others.

Now, using our corn syrup solution, adhere the popcorn to the top and front of the cake as well as on the cake board.

Now roll out a thin layer of black fondant. Cut a ribbon to fit the width of the reel and long enough to attach to the reel for about 2 to 3 inches and then across and down the cake and onto the front of the board. Adhere with corn syrup. Once I have it attached, I gently swoop it and let it curl as I place it.

At any place that you wish to support an edge of your ribbon while it dries, use a circle cutter because it doesn't stick, has enough weight to not move, and will not leave a mark unless you press down.

Now I took a piece of the ribbon and left it 'broken' off towards the end of the board.

Lastly, I cut out red fondant stars and placed them all over the cake to give it some contrast! Enjoy

I Get to Continue Sharing Thier Bliss.

2011-08-02T08:13:00.000-07:00

First, Jeffery and Jennifer first came to me to do their wedding cupcakes...

That was a GREAT day! Bride and Groom, entire wedding party, and all of the guests were so well put together.

Then came the time Jeff surprise Jen for her birthday....

And Jen surprised Jeff...

Now three years later.....

Jen came to get cake pops for all her guest at her baby shower!!!!

I can't wait to create the 1st Birthday cake!

Congratulations to Jeff and Jennifer Hicks

on all their successes and all the

Celebrations yet to come!

27 and 50 years in the making...

2011-01-25T09:57:00.000-08:00

27 years of friendship and 50 years of marriage lead to us creating these tempting treats. Linda Khan and I went to high school together and after touching base again on Facebook, Linda asked me to help her with her celebration plans for her parents' 50th anniversary party.

What a blessing, 50 years of marriage! And how nice it is to be fondly remembered since the '80tys.

Mrs. Kahn and I share a lifelong love of the color purple so that's where the planning started. And just like me, she still had her cake topper from her wedding!

We created cupcakes in chocolate, red velvet, lemon, yellow cake for the event so that all the guest could have something to please them. And another great friend from Whitney Young High School, Gloria Valadez, was put in charge of displaying my work. Great job Glo!

All in all this was a great event and a great blessing!
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True artistry

2011-01-19T09:54:00.000-08:00

Every human makes some sort of art but when you have the pleasure of getting to know a special artist with real talent its extraordinary! Yemonja Smalls is just such an artist. Her work is featured at The Connection on 43rd and Cottage Grove, Chicago IL. She has a skill for painting that you'll have to see to believe. Along with her paintings she has a clothing line that includes hand-painted boots! Fabulously unique items with so much flare.

Needless to say, when I was asked to create a cake for her gallery opening, I was honored. We turned this project into a collaborative effort. I made this half lemon, half red velvet, full sheet cake, filled and iced it, then covered it in fondant. Then our talented Yemonja came over and painted her signature lion "Judah" on it with my food coloring gels. It turned out so well that many folks at the event didn't believe it was a cake!

Please visit our artist's website http://www.yemonjasmalls.com
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Celebrating Growing Up

2011-01-14T05:06:00.000-08:00

Two years ago this teddy bear cake was made to celebrate the arrival of a special little guy Liam. Just last month, Liam needed to celebrate a new milestone and we were called again to create some magic. Our guy digs Elmo so we created some of Sesame Street just for Liam. This fondant covered cake has fondant and royal icing characters. We loved making this one and can't wait until next time Liam is getting ready to party!
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Sometimes It's hard when you have grown kids

2011-01-12T20:39:00.000-08:00

It has been traditionally harder over the years to get boy birthday cakes than girl ones because not every boy likes trucks. But how can you please your 18 year old son? No more cartoon heroes for this guy. So Kenyetta surprised her son with his favorite athletes jersey to commemorate his special day.
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Mrs. Ruby's 75th Birthday

2011-01-11T05:11:00.001-08:00

One blessed lady was surprised to see all the preparations that were made in her honor. As she traveled to her daughter Cordia's home she didn't expect to find family, friends, a buffet, and casino waiting to greet her. We were happy to prepare this slot machine cake and matching cupcake, watermelon fire and ice salsa with chips, an assortment of card symbol cut sandwiches, cilantro chicken skewers and more to make Ruby's day special. The place was decked out with real slot machines, card tables, and a Blackjack table. A milestone celebrated with a grand party!
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From One Chef to Another

2010-06-20T16:01:00.000-07:00

All chefs take great pride in their work but when one chef is producing something for another chef.... a good deal of ego goes into it.

This creation was requested by a chef that I have a great relationship with Chef Stanley Hagerman who is headed out to the Las Vegas Grand Lux to work at the end of the month! Chicago will miss him. Chef Stan called me in need of a cake for his father's birthday party. Since he's a video hobbyist, this movie night themed cake was devised.

This yellow cake with strawberry filling was carved from a half sheet cake, covered in fondant and gum paste accents. The film reel was done with gum paste discs painted silver and dusted with silver dust. A small 6" cake is between the plates that is covered in black fondant with a black fondant ribbon draping out to resemble film. The main cake is covered in white fondant with red fondant stars. The popcorn and popcorn bag are made of gum paste and hardened for several days prior to assembly. The plaque and popcorn are hand-painted.

There was no way I was going to half-step on this order.... my Chef pride was on the line. I always take pride in my work but when another chef is to receive it and critique it... the stakes are even higher. Needless to say, many kudos were received from this work. Never does a chef wish to let down a brother.

A note to Chef Stan: I'd say "good luck" in Vegas but there's no way you need luck. Go get 'em brother!

When Two Friends Marry!

2010-06-20T09:06:00.000-07:00

When two friends marry its always special... but when it's MarQues and Charles it's extra special.

These two loyal friends, devoted lovers, and great business associates, had to go the extra mile... or should I say MILES, to make their day happen.

MarQues and Charles had decided long ago to marry but since the State of Illinois doesn't permit them to, MarQues made arrangements to surprise Charles with a destination wedding in Des Moines, Iowa. Friends were enlisted to help, invitations were kept secret, travel arrangements made, decorations and reservations, all very hush hush.

This little lemon pound cake was sent along for the long ride, even if the decorator couldn't make it. This delicate little pastry was made with lemon custard filling, covered in white fondant, topped with a bouquet of gum paste burnt orange lilies and leaves brushed in gold dust, with a black fondant ribbon wrapping around the bottom. Silver dusted hearts adorned the top of the cake a shinning symbol of their love.

Every detail of this event was done with the highest level of dedication and care which just goes to show you how much these two are loved and cared for by friends and family alike. Many all the love that was put into this event carry over to many many years of happiness.

A Co-worker Farewell

2010-02-10T14:59:00.000-08:00

This cake was ordered by a member of the staff at the Harry Cray's Seventh Inning Stretch @ Midway Airport for a fellow worker who was moving to Vegas. Now that's how you say goodbye and good luck!

Not only did this cake go over well with it's looks, the staff loved the taste. Our poor client who placed the order didn't even get a piece for herself. :( This was not the first time that my clients didn't get a chance to enjoy their order before their guests/recipients devoured the whole thing, so heed our warnings and get a slice and hide it while you can.

This chocolate cake with fresh strawberry filling was carved to shape from a half sheet cake and enrobed in white fondant. The "welcome lights" are gold dusted fondant circles and the lettering on them is done in red writing gel to give it a shinny almost iridescent appearance. This was also used for lettering "Las Vegas". The blue lettering on the cake was done in colored buttercream and the border of the sign is also hand dusted in gold pearl dusting powder. Buttercream pearls were added as a finishing border to mimic all the light bulbs around the real sign.

Next time Sheila... you make the first cut and get your piece before everyone else!

Ayeh-Fofana Wedding

2010-02-10T10:49:00.000-08:00

Georgina Ayeh-Fofana was a teacher I knew well. She was my oldest child's teacher twice. This elegant lady from Ghana, Africa honored me by giving me the duty of creating for her wedding this cake.

The lucky groom gained an intellegent, graceful bride in a small quite ceremony on a Friday evening. Since then, their marriage has been graced with the cutest little daughter one could ever want to see.

Her winter wedding was a small gathering of close friends and family. A perfectly understated affair full of intimate moments and African and American traditions.

This cake is accented with burnt orange lilies, cranberries, gold accented leaves, and soft colored golden spirals. Love knots and scrolled pearls in buttercream dress up this cake to perfection.

Cake Friendship

2010-02-10T06:46:00.000-08:00

It's amazing how cake art can spawn friendships! This treble clef cake was ordered from a friend named Correy. She took it as a gift for a friend of her's to a birthday party. This was just one of the cakes Correy has ordered over the years.

This cake impressed a guest of that party so much he called me from the event while eating it to introduce himself, thank me for the cake, and place an order for himself. Since that time, my new friend MarQues has ordered 6 or 7 times for him and his partner and referred at least a dozen new customers/friends to me.

If you tell MarQues or Charles that you are having a party of any kind... they listen and recommend that you call me for an order.

Since our initial meeting, MarQues, Charles, and I have collaborated, socialized, and shared a nice association. Perhaps pastry can create a new friendship for you.

This strawberry filled yellow cake was carved from a half sheet cake, covered in buttercream, and the treble clef and music notes are made from chocolate fondant that was airbrushed black. The most difficult part of this was the treble clef. I had to divide it into three pieces in order to transfer it to the cake top without tearing the fondant or having it stretched out of shape. Fondant is often heavy and the weight of the material isn't always easy to deal with. Once it was transferred, I used a paint brush to "paint" the fondant with water, giving a wet glossy appearance to the color.

As much as I love the versatility and appearance of fondant, I am generally not a big fan of the taste. Therefore, I have become a big fan of accents made in fondant. The combination of a great tasting butter cream cake with the designs that can be made in fondant is exceedingly excellent.

To see my entire portfolio visit www.cakes4celebrations.com

Circus Cake and Cupcakes

2010-02-10T06:29:00.000-08:00

Zaire

's big 1st birthday had a circus theme. This Big Top cake also came with these cute clown cupcakes!

The big top was made from yellow cake filled and covered with butter cream underneath colored strips of fondant. The flag is hand made out of gum paste on a skewer. This cake is accented with Decopac multi-colored quins and a fondant banner that is hand lettered with food paste color.

The cupcakes are both chocolate and yellow cake covered in swirled colored butter cream in orange, blue, red, yellow and green. The clown heads are Decopac clown picks made of plastic. These adorable little clowns come in two different faces and styles. Both were used in this project and the cupcakes were also accented with the same multi-colored quins. This order is a brightly colored item concentrating on the primary colors loved so much by the youngest and oldest of us.

The tent cake was made from two 8 inch cake layers and a 3 inch layer. The smallest layer was placed on top in order to support the slop of the tent top. Each piece of colored fondant was cut individually starting on the sides of the cake and then the slopped pieces cut and placed on top to correspond with the sides. The top ruffles not only add a depth and additional dimension to the design, it also helps to hide the ends of the strips and any unevenness.

The cupcake color swirls are made by "painting" the paste color unto the sides of the pastry bag to be used and then carefully filling the bag with white buttercream. You can do this with one color to give a variegated appearance to your icing or with many colors, as I did here, to give a more complex look. As the buttercream is squeezed through the bag it will drag along the colors leaving a smear of color on the outside of the buttercream in varied strengths.

Creating orders that combine both a theme cake and matching cupcakes is readily becoming very popular. Many people who are having parties where kids are in attendance love this idea. The cupcakes are better for the kids to handle and then the cake often is a more adult type such as red velvet or pineapple, where the cupcakes are plainer, or the cake can be one with liquors. Having the ability to offer guests more than one cake type can make hosting less strenuous but knowing that there will be something that everyone will enjoy. Also many people wish to have a more elaborate cake display but often don't really want to cut and serve this masterpieces. Ordering a smaller size 3-D cake with cupcakes or a sheet cake ordered for service makes everyone happy without destroying the display. This type of versatility is really nice to have!