tag:blogger.com,1999:blog-3965155524487537952024-02-06T22:02:43.500-08:00Tickle Cake- Adventures in cake artArtful and delicious cakes catering to the San Diego and surrounding areasKahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-396515552448753795.post-67325675201495132162013-03-10T14:37:00.003-07:002013-03-10T14:43:13.142-07:00Diamonds Are a Girl's Best Friend<div dir="ltr" style="text-align: left;" trbidi="on">
This week's cake was for a friend's mom who was celebrating a milestone birthday. My idea was a cake that was classy, feminine, and had a little bling. After all, how else should a girl celebrate a milestone birthday but with diamonds and chocolate.<br />
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The cake was chocolate with a whipped vanilla frosting and covered in <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=satin+ice&rh=i%3Aaps%2Ck%3Asatin+ice" target="_blank">Satin Ice</a> buttercream fondant. The diamonds are <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=isomalt" target="_blank">isomalt</a> which is a sugar substitute used to make hard candy, and I used a candy mold to get the shape.<br />
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Happy Birthday Marion!</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-15246725746996886922013-03-05T21:09:00.000-08:002013-03-05T21:14:13.383-08:00Pretty In Pink Baby Shower Cake<div dir="ltr" style="text-align: left;" trbidi="on">
This weekend was another fun and fabulous baby shower. I, fortunately, got to make the cake. I made grandma Ruthie's italian cream cake which I make with a cream cheese frosting. Yes the piping took forever, and yes I colored each gradient.<br />
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Yummy!</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-91570725887575628842013-02-28T22:07:00.001-08:002013-02-28T22:07:42.594-08:00Parisian Inspired Cake Pops<div dir="ltr" style="text-align: left;" trbidi="on">
I'm not usually a step-by-step blogger but I recently tried out a new baking contraption and thought I'd blog a little more in-depth about it. I picked up this sweet new toy from Target:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBR_7SYSvrTxq_TK_NEQl60KyXN034aCP7oTjcLx3r5g4ZNzirUEYQQIwWhtXIK7KwOHBhvE3b5RTSpL7JkpUhV9ixN4R_eUYxwyeAwalxPXqgKmM5ZTYD71XlPeeB9yiKk8OIj9U2W4/s1600/DSC_1134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBR_7SYSvrTxq_TK_NEQl60KyXN034aCP7oTjcLx3r5g4ZNzirUEYQQIwWhtXIK7KwOHBhvE3b5RTSpL7JkpUhV9ixN4R_eUYxwyeAwalxPXqgKmM5ZTYD71XlPeeB9yiKk8OIj9U2W4/s320/DSC_1134.jpg" width="320" /></a></div>
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<a href="http://www.target.com/p/bella-cake-pop-maker/-/A-14023485#prodSlot=medium_1_1&term=cake+pop" target="_blank">The Bella 12 Pop Cake Pop Maker</a></div>
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It cost me $20 and it was seriously one of the best gadgets I've bought for this cake making buis-nus. I say that, mostly because I think cake pops are a pain to make. Anyway, this machine cuts production time a lot. It takes 3 1/2 minutes to cook 12 pops and this is what you get:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICN5XSmF_iaGYLwFOjO1gZu-Lge4KVlBiooujxJrL7-lX4gT6LgFEOjPB8qhtuyOsV1LwvYywy8FVkUzcsb8_iK72jBp3TMXpton7zBcP1CLhfFTCLufP2Ba9Rx60XRUVSsiHSrA1nM8/s1600/baked+pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICN5XSmF_iaGYLwFOjO1gZu-Lge4KVlBiooujxJrL7-lX4gT6LgFEOjPB8qhtuyOsV1LwvYywy8FVkUzcsb8_iK72jBp3TMXpton7zBcP1CLhfFTCLufP2Ba9Rx60XRUVSsiHSrA1nM8/s640/baked+pops.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLes6yYPGDTFVuZAEfXEZPHRnwcoUCaXeggdGi38fZJ8e8P54TXm23NsYI1os54Ljfu8jubI_UM6aXPoGvKZ4RyVxp-jOt00HdjenSD64UTYHB6lNCtSbzYjM7WHZK_UYaGy7QWCpVMUo/s1600/DSC_1130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLes6yYPGDTFVuZAEfXEZPHRnwcoUCaXeggdGi38fZJ8e8P54TXm23NsYI1os54Ljfu8jubI_UM6aXPoGvKZ4RyVxp-jOt00HdjenSD64UTYHB6lNCtSbzYjM7WHZK_UYaGy7QWCpVMUo/s1600/DSC_1130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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I think I appreciated the very small learning curve the most. I only burnt half a dozen and I still ate that half dozen. </div>
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The shower was a Parisian themed baby girl shower and I made a red velvet cake with a white chocolate coating. I lessened the food coloring in the red velvet recipe to make it more of a pink rouge. I liked the vintage tone of the cake.</div>
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After the baking I let it sit for 10 minutes before inserting the lolli sticks with chocolate on the end and stuck them in the fridge for at least 15 minutes. I used <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=wilton+candy+melts" target="_blank">Wilton candy melts</a> because they come in a variety of colors and taste pretty good. I have read and experimented with adding gel coloring to chocolate but I would advise against it. If the temp is not right or you add too many drops, the chocolate will harden and and you'll have to start over. Also if you buy cheap chocolate I noticed it won't work as well either. </div>
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After inserting the stick, I poked each pop into a styrofoam cube and set it in the fridge for 15 minutes. I then dunked each pop in two coats of the chocolate melts. If you don't do a second coat you'll see the cake coming through; especially with a darker cake.</div>
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I finished the pops off with a royal icing-piped Eiffel tower in black. I would have chosen gray for a more vintage look but the color scheme of the shower was pink and black. </div>
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Yum!</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-27376991298001517342013-02-15T22:45:00.001-08:002013-02-15T22:45:17.280-08:00Dr. Seuss First Birthday<div dir="ltr" style="text-align: left;" trbidi="on">
I just love first birthdays. For most kids, its the first time they get to taste sweet like they've never tasted before. And the look on their little tiny faces when they see this bright cake with a flaming stick all for themselves is priceless.<br />
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A couple weeks ago I got to make a smash cake and cupcakes for a cousin's second son. Both parents thought it a neat investment to present their children with a large lithograph of Dr. Seuss's work on their first birthday. I thought it a splendid idea to theme the cake and cupcakes after the print. The print they chose is called "Lion Stroll."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD2P2Up-bDnhdEP8ehf813TRe7W4GxEZEUKz6YrSyZMAuriVzdQT_NaEkYVqGxEdoHn8EIl0oNak8PRdTqEAPLyPKACZGBES6VJssOn5__VH8RCOVS-zQ1rlRrUuCRlz8IKlstCB55zs/s1600/lion-stroll.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD2P2Up-bDnhdEP8ehf813TRe7W4GxEZEUKz6YrSyZMAuriVzdQT_NaEkYVqGxEdoHn8EIl0oNak8PRdTqEAPLyPKACZGBES6VJssOn5__VH8RCOVS-zQ1rlRrUuCRlz8IKlstCB55zs/s400/lion-stroll.jpeg" width="400" /></a></div>
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"Lion Stroll" By. Dr. Seuss</div>
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I usually bake a 6-incher for the smash cake which is usually just enough to smash into and a little bit leftover for the parents to help themselves to. I went with Grandma Ruthie's italian cream cake recipe since she is little Lukie's great grandmother. </div>
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The book was included to reference the print.</div>
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I made a tree out of gumpaste which had to be made two days before to ensure it was fully hardened. The frosting on the cake was piped with a couple different tips (the flat tip used for basket weaves and a leaf tip). The cake and cupcakes were tinted orange and the frosting on the cupcakes were tinted vermilion. </div>
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And a couple pics of the birthday boy and his family. He loved it, then didn't know what to do with it, so started throwing the cake on the ground...boys.....</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-4843545956591978842013-02-04T14:48:00.003-08:002013-02-04T14:48:51.051-08:00Welcome to the Gun Show<div dir="ltr" style="text-align: left;" trbidi="on">
I'm not usually into guns, and with the recent battle between the government and the NRA on gun control, I've taken a no-comment approach to any such conversation. But when someone sends me a message the night before a birthday asking for a gun cake, I couldn't resist such an opportunity.<div>
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I got to choose any gun I wanted so I went with a pistol because it seemed to be the easiest to build. I built the cake using an 8" cake pan and a bread pan which I cut in half and stacked. The gun measured 11" long and 8" high. I painted the surface with black <a href="http://www.amazon.com/AmeriColor-Gel-Paste-Super-Black/dp/B000Q6I5CS/ref=sr_1_2?ie=UTF8&qid=1360017433&sr=8-2&keywords=americolor+black" target="_blank">Americolor gel coloring</a> mixed with vodka. When painting on fondant, I recommend using something with alcohol such as vodka or lemon extract because the gel will dry quicker. Water mixed with gel never fully dries. I would also recommend using vodka over any other kind of spirit because its scentless.</div>
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The cake is double chocolate with whipped dark chocolate frosting and chocolate fondant. </div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-62741829704020325802013-01-31T20:27:00.000-08:002013-01-31T20:29:02.941-08:00Sculpture Garbage Truck Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I recently had the privilege of creating my first sculptured vehicle for a friend's son's 3rd birthday. Garbage trucks are a big hit among the boys these days. All new information to me since my little guy is more interested in blowing spit bubbles and checking out his appendages.<br />
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A garbage truck has all the design elements that could make cake building a challenge; large sectioned parts, wheels, and lots of detail. Since this was my very first, I thought it a good idea to take pictures and explain the construction.<br />
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Chocolate cake...yum</div>
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After the baking and cooling I wrapped the cakes and stored them in the fridge overnight. I recommend doing this if you are not going with a pound cake recipe. This will enable the cake to become moist enough to cut into easily later on. </div>
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The first step after taking the cakes out the next day is to level the layers, fill with filling (I used chocolate frosting), and stack. I wanted nice round wheels so I laid the layered cake on a rice krispie platform. Once the cake was trimmed, I crumb-coated, then stuck the cake back into the fridge to let the frosting harden a little. I will remind you that when building a sculpture cake it is ideal to use a butter frosting recipe. A high-ratio shortening may be too soft and you could risk a design flaw.</div>
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I went with a homemade marshmallow fondant because I knew kids would be eating this cake and marshmallow fondant tastes the best. <a href="http://allrecipes.com/recipe/marshmallow-fondant/" target="_blank">Here's an easy recipe</a>. I made the wheels from an extra layer of cake I baked, and painted the fondant using <a href="http://www.amazon.com/AmeriColor-Student-Soft-Paste-Color/dp/B0029YDR82/ref=sr_1_1?ie=UTF8&qid=1359671771&sr=8-1&keywords=americolor+gel+coloring" target="_blank">Americolor gel coloring</a>. Here's a picture of the final product. That large flower on top is the coolest candle I've ever seen. When lit, it blooms and sings the happy birthday song while spinning! </div>
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The opened bloom.</div>
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The birthday boy, who was so stoked to have a garbage truck for a cake. </div>
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My little Hawea getting her paws on some cake too. (If you are wondering, yes, it was I who chopped those beautiful bangs- I better stick to cake...I know)</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-84950927640282242512013-01-07T21:00:00.000-08:002013-01-07T21:01:16.466-08:00Weddings of 2012<div dir="ltr" style="text-align: left;" trbidi="on">
I was very pleased with the opportunities I had this year for creating wedding cake and cupcakes. Being a fulltime momma and a parttime small business owner has allotted me only so much time to create a handful of wedding cakes and I look back on the year with a thankful heart and excitement in seeing what 2013 will bring. <br />
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The first wedding was in the spring for a friend of mine. This was an exciting weekend because I wasn't her planned baker. The baker she chose had a family tragedy and I was asked to make her desserts the week before the wedding. Luckily I had done Mandy's engagement cake earlier in the spring and was familiar with the look they were going for:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJCrnDLFtne9dA5aY6w1BvpK9AEXT93e2CkjSTyFQUr81TzA-gMWuu7_bzKRRgLdYOLqWHcG-t0cTFP2dXtOk2-ef4hYAq1GPElkvrD36zP0OA24F6brAltj6tznjvdTS9C2X6UyrFwA/s1600/M+D+cake.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJCrnDLFtne9dA5aY6w1BvpK9AEXT93e2CkjSTyFQUr81TzA-gMWuu7_bzKRRgLdYOLqWHcG-t0cTFP2dXtOk2-ef4hYAq1GPElkvrD36zP0OA24F6brAltj6tznjvdTS9C2X6UyrFwA/s1600/M+D+cake.jpeg" /></a></div>
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The couple chose a bird and branch themed cake but only wanted a small cut-in cake and four different flavors of cupcakes for their guests. The bride really wanted a large cake without there being a lot of actual cake. My remedy was to create a three tiered cake with the top tier being actual cake. The bottom tiers are styrofoam covered with fondant. The branches are made of chocolate and the bride and groom bird and groom topper was made by the bride's mother.<br />
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The next wedding cake took place at the end of spring and was for another friend of mine who loves the fine arts. This was a fun cake to make because she gave me artistic freewill. Here's what I came up with, an ode to the great Henri Matisse:<br />
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The cake is hand painted with Americolor gel food coloring and the flowers are made of sugar.</div>
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The third wedding cake of the year took place in San Clemente which was my first traveling cake. Let me just take a moment to say that there is nothing more frightening in this business than traveling with a wedding cake. Of course Murphy's Law would state that disaster may strike on such an important day as this. The cake was a very tall four tier buttercream. I decided to stack the cake at the venue which was an outdoor event during the beginning of the summer. Upon arriving there was no wedding planner (which if I could just give any bride reading this some unsolicited advice, GET A WEDDING PLANNER), which usually means no one knows where the cake is going or who to talk to about such details. Once that was figured out, I was surprised with the cake being situated in direct sunlight for the next 4-5 hours. Luckily, by some miraculous intervention, even though I was told that the cake would be under a covered patio, I decided at the last minute that I would go with a whipped high ratio shortening frosting instead of traditional buttercream. Could you just imagine what a buttercream frosted cake would look like after sitting in the blazing hot sun for 4 hours?!? </div>
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"<span style="background-color: white; color: #4c4c4c; font-family: arial, tahoma, verdana;">Frosty the snowman knew</span></div>
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We'll have some fun</div>
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Now before I melt away."</div>
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<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">Thank the good Lord the cake survived and still tasted great! The bottom tier is made of styrofoam and all four layers are frosted and piped with the whipped buttercream. the buntings are made with twine and scrapbooking paper. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #4c4c4c;">The last wedding I got to be a part of happened in mid July when I was already very pregnant. I wasn't planning on doing anymore weddings at that point but the bride was the daughter of a friend from church and I just couldn't resist a country/Kenyan (yes, I said Kenyan like from Africa) wedding. My lovely cupcakes were displayed next to the barbecued goat :-) It was awesome. I leave you with a little peak of just how pregnant I really was and the barbecued goat:</span></span></div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-61215073190980754882012-12-17T22:16:00.001-08:002012-12-17T22:18:01.277-08:00Dusting off the cobwebs and updating my blog<div dir="ltr" style="text-align: left;" trbidi="on">
I took a little 10 month hiatus from my blog since finding out that I was going to have another baby. Probably the most exciting thing that has happened for my family this year is this little guy:<br />
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This is Daniel.</div>
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The second most exciting thing that happened is getting to celebrate my sweet Hawea's second birthday. I decided to take it up a notch this year and went with a mini dessert bar. I made a colored-layer white cake with vanilla frosting, cake pops to fit the bubbles and balloon theme and mini strawberry creme cupcakes. </div>
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I will be posting more cake recaps over the next couple of days so stay tuned...</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-75024764386085727282012-02-06T19:35:00.000-08:002012-02-06T19:35:36.472-08:00My Kind of Advertising<span style="font-family: Georgia, 'Times New Roman', serif;">May I just suggest that if you are thinking about starting your own small business I cannot recommend listing on Yelp enough. I have been amazed at how many calls I've gotten just for a simple free listing. One such phone call last week landed me a cake order from my first out-of-state customer. A man from New York called asking for a camera cake for a potential client. At first I was very skeptical and the chatting in the background coming from the other line made me question whether it was a scam. But a few days later I received payment for the cake and happily commenced cake construction. The recipient is a photographer and creator of one of the largest and most renown photography information websites on the planet. I was pleased to see that he was pleased by the creation of my camera cake.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">The inside was a chocolate fudge cake with Nutella filling and chocolate frosting. I used black fondant to cover the cake. I included the logo of the business whom purchased the cake in the digital screen display. My second camera cake so far and it certainly got a little easier the second time around. I did not freeze the cake as most are in the habit of doing when sculpting cake, but the cake was dense enough that it held its shape exceptionally well. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I took the picture before adding some of the last minute details. I included the Nikon logo on the front above the lense and a few other bells and whistles.</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-22285555595879796712012-01-25T20:01:00.000-08:002012-01-25T20:06:56.188-08:00Superman Sculpture Cake for a Super ManRecently I had the privilege of creating my very first superman cake. Oddly enough one probably pictures two things when I say "I made a superman cake"- a 7 year old birthday boy and a cake shaped like superman's logo. The cake turned out to be for a man celebrating his 65th birthday and the cake was a little more than a logo. The man, whom his family lovingly refers to as "superman" has recently lived through both a liver and heart transplant. The cake happened to be a surprise gift to him from his wife in celebrating not only his birthday but the unique feat of conquering one of life's most difficult challenges.<br />
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The cake is actually very misleading. The dinner party was only for 15, so there wasn't much cake to be made. The whole top portion of the "cake" is a mix of styrofoam, rice krispy, modeling chocolate, fondant, and gumpaste. The base of the cake is tres leches cake with an almond buttercream frosting. The design of the cake is inspired by that iconic transformation when Clark Kent tears open his shirt coat to reveal his true identity, Superman. The symbolism of the super hero within seemed so appropriate for the recipient. This was certainly an exciting adventure and I hope to conquer such a challenge sometime soon.<br />
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The wife was kind enough to snap a pic and send it to me of the birthday boy and his cake.<br />
<br />Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com2tag:blogger.com,1999:blog-396515552448753795.post-21164053411541583882012-01-25T19:39:00.000-08:002012-01-25T20:02:57.838-08:00A Season of First BirthdaysThis past October my daughter turned a year old. Shortly after her first birthday were a stream of first birthdays for all of her baby friends. I had the great pleasure of making cupcakes and smash cakes for all the little babies. Here's a quick pic of my baby girl at her tea party birthday. I did vanilla cupcakes with strawberry mousse frosting and banana cupcakes with peanut butter frosting. Watching her eat cake wasn't as exciting as it is for most parents because she has reaped the benefits of having a mother for a baker at much too early age:)<br />
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In November we celebrated the birthday of Hawea's dear friend Finley whose mama writes the blog <a href="http://www.tinygreenelephants.com/">Tiny Green Elephants</a>. This cake was a treat to make because it contained no processed sugar. I was a little worried at first as I had never made a sugar-free cake but I was able to find a delicious recipe that contained apples, cinnamon, and unsweetened apple juice. What I now realize is that this delicious cake could also be made for diabetics too! </div>
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I can proudly admit that this may have been one of the happiest customers I've had to date.</div>
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Then in December we celebrated two birthdays. In the beginning of the month was dear little Adelyn's birthday. We went with vanilla cupcakes and the <a href="http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes">sprinkles recipe for strawberry frosting</a>. The cupcakes were topped with fresh strawberry slices and the birthday girl's cupcake had a white ribbon made of gumpaste.<br />
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Little Adelyn also dug right in and loved her very first taste at the sweet life.<br />
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In late December we flew to the midwest for Christmas and for our 4th niece's first birthday. I was so excited to create these cupcakes and smash cake inspired by one of my favorite children's author's Eric Carle. For those of you who have been out of the children's book loop lately, he's authored The Very Hungry Caterpillar, The Very Busy Spider, and Brown Bear, Brown Bear What Do You See, to name a few. The smash cake and cupcakes were vanilla injected with raspberry sauce, topped with two kinds of raspberry frosting-one a light whipping and the other a traditional frosting. The butterfly on the smash cake was made from gumpaste as well as the butterfly and caterpillar cupcake toppers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggX51DyvNgaFAsBVUDrIWwT7LnTq5Q7Bn_ZLC3Jwp46kVLHCCVaHHFmDJfEcQ2TuKQ-gqPiFX8jAmAPnFn-wCSCklnhf7mmDjB3XmrBATr0ZIKdoIBjfdBxXgTP3ObDcI1rGaS-FlqGJo/s1600/marens+birthday.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggX51DyvNgaFAsBVUDrIWwT7LnTq5Q7Bn_ZLC3Jwp46kVLHCCVaHHFmDJfEcQ2TuKQ-gqPiFX8jAmAPnFn-wCSCklnhf7mmDjB3XmrBATr0ZIKdoIBjfdBxXgTP3ObDcI1rGaS-FlqGJo/s320/marens+birthday.jpg" width="320" /></a></div>
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<br /></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-84088236956518227692012-01-25T15:11:00.000-08:002012-01-25T15:11:33.731-08:00Chinese Brush Painted Koi CakeChinese brush painting is one of the earliest art forms known to man. The earliest brush painting is said to be dated as far back as 4000 BC. First though of as a craft, brush painting served a utilitarian purpose of documenting cultural and social examples of the times as well as demonstrating the use of symbolic references in nature. The koi fish is one such symbol created many times over the centuries. A symbol of good fortune, hope, prosperity, and wealth, the koi fish is one of the most painted natural symbols in Chinese brush painting.<br />
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I had the privilege of creating a birthday cake for a woman who enjoys reviving the ancient art of Chinese brushwork. Here was my ode to one of the oldest art forms on the planet. The artist is pictured at the left holding the cake server.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3vB1FZH3XAkNStHyVjLSlserxD8Ou8BcbC3Y-M6i8-1lCZJ-eM6CRXAHBWfZpfvBwZvokSJCh0v8FulVuLJgnHanR5dUQIJ3mEwmoxzvWUkXRBKAVhXIhmSdkpDHlYwXk15jpR5r3RM/s1600/koi+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg3vB1FZH3XAkNStHyVjLSlserxD8Ou8BcbC3Y-M6i8-1lCZJ-eM6CRXAHBWfZpfvBwZvokSJCh0v8FulVuLJgnHanR5dUQIJ3mEwmoxzvWUkXRBKAVhXIhmSdkpDHlYwXk15jpR5r3RM/s320/koi+cake+2.jpg" width="240" /></a></div>
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The cake was a lemon cake rolled with fondant. The lily and pad were made from gumpaste and the fish were hand painted with Americolor gel food coloring. To achieve that watercolor effect I thinned the gel coloring with vodka. One could use any sort of spirit but vodka works best because it doesn't have a scent. Another alternative would be lemon extract.<br />
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<br />Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-52684179307868687692011-09-28T11:40:00.000-07:002011-09-28T11:44:37.053-07:00Bridal Show at the Sheraton Carlsbad This weekend I had the opportunity to attend my first bridal show. I didn't know what to expect so I set my expectations very low, not wanting to disappoint or discourage myself. Well that turned out to be a smart idea because the show exceeded all expectations. It was relatively smaller than other bridal expos in the area which proved to be an advantage as it was easy to meet and talk to people one on one. My booth was stationed in the "caterers lounge" near the entrance of the show which sent us a lot of traffic. I decided to include five cake designs highlighting the different styles of wedding; modern, contemporary, natural, classic, and whimsical.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pQVFmeHWOO_1llxTe6wk39461Y61CjdIWcWtDplazSY_HObbulHBp_HiqaKd-DPY4FWlh4Nn9ncdIA3km02X9EgWa-33YU5XLfTtN8q3lqbtO0uCaDOqvHSX8X-ZO6GY1pvJxKH4rFg/s1600/IMG_1317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pQVFmeHWOO_1llxTe6wk39461Y61CjdIWcWtDplazSY_HObbulHBp_HiqaKd-DPY4FWlh4Nn9ncdIA3km02X9EgWa-33YU5XLfTtN8q3lqbtO0uCaDOqvHSX8X-ZO6GY1pvJxKH4rFg/s320/IMG_1317.jpg" width="320" /></a></div>
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I wasn't sure how many samples to include so I went with 250 mini cupcakes in four different flavors; red velvet, banana peanut butter, mint chocolate chip, and lemon coconut.<br />
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Here are a few close-ups of each cake:</div>
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The Contemporary, with an oyster topper and Tahitian pearls in varying colors.</div>
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The Classic, all white with bows, lace applique, and parrot tulips and peony topper.</div>
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The Whimsy, inspired by Monet's <a href="http://www.flickriver.com/photos/7208148@N02/sets/72157625348848258/">Les Nuages</a> (The Clouds) with a water lily topper. The cake was hand painted with food gel coloring.</div>
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The Natural, Dan (my husband) found the tree branch while hiking and I built a cake stand out of it. The cake is also inspired by artist <a href="http://www.astridpreston.com/">Astrid Preston</a> who grew up near an apple orchard and who also did a residency at <a href="http://luxartinstitute.org/">Lux </a>where I work. The apples are real and the leaves and blossoms are gumpaste.</div>
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And the Modern, inspired by a friend's dress and all black and white cake with striking red parrot tulip toppers.</div>
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This was a great experience which I could not have done without the help of my loving, encouraging, and supportive husband, branch finder, delivery driver, muscle, and salesman. We were a great team and I am so thankful for all his hard work, help, and time he gave to me.</div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-76636851410188741502011-09-04T23:12:00.000-07:002011-09-04T23:12:45.335-07:00Classy Yellow Engagement CakeYellow and white have had quite a historical love affair over these past centuries. In the earliest of times they were paired textures of brocade and lace or in damask wallpaper.<br />
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Later in the mid-century modern era we found yellow and white in Eames furniture and Wasily Kandinski paintings.<br />
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Today it reappears in fabric prints, clothing, furniture decor, and of course cakes.<br />
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This week's cake was a lemon coconut cake with french vanilla cream frosting. The outer adornment was festooned in canary yellow fondant, white gumpaste flowers and ribbons. </div>
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Bows are fun to make and they add a nice elegant touch to any cake. I recently learned that while most bows are made from fondant, its best to use gumpaste if using other adornments in the same white color to color match. The flowers are white tiger tulips with yellow stamens, and each bloom was cut using flower cutters and their shape and detail created from a flower veiner and dried on large soup spoons. </div>
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Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-91227561729356631462011-08-21T20:15:00.000-07:002011-08-21T20:15:32.132-07:00James Rosselle Weekend WorkshopThis weekend I had the pleasure and opportunity to learn from one of the world's premiere cake designers James Rosselle of <a href="http://www.ellecakes.com/flash_index.php">Elle Cakes</a>. A two day workshop hosted by <a href="http://www.rozsweetartstudio.com/">Ro'z Sweet Art Studio</a> provided an inspiring lesson in everything wedding cake from textured fondant to gumpaste florals to lace applique. Here's a pic of the blossoming students hard at work:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyead88xIXS37U-BVfDXxXqYDtWcu4kRqIbCRzW571H07Rj1DwAvQRCmwQJljcKFk1uqJWLci744ZuXoScxr5qJyxSSuOeQADsBB-yul5eI5UEL9vvc-1JL-k8scNdGXOLFNzt4-2zGw/s1600/IMG_20110821_155840+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyead88xIXS37U-BVfDXxXqYDtWcu4kRqIbCRzW571H07Rj1DwAvQRCmwQJljcKFk1uqJWLci744ZuXoScxr5qJyxSSuOeQADsBB-yul5eI5UEL9vvc-1JL-k8scNdGXOLFNzt4-2zGw/s320/IMG_20110821_155840+%25281%2529.jpg" width="240" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The gumpaste flowers were a highlight as my love for flora and fauna was nurtured in the art of sugar. Gumpaste flowers are often a two day process because the flowers need to set overnight. We created two blossoms this weekend, a peony and two tiger tulips. James taught all the tricks of the trade in creating these beautiful blooms by way of cookie cutter, flower veiner, and egg shaped drying molds. James allowed us to experiment with his new line of products from <a href="http://www.nycake.com/">N.Y Cake</a>. A few of which I had to add to my collection of cake tools. The center of each bloom had three glittery isomalt beads which gave each flower a fantastical touch. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">We also learned to create ribbons and bows. Though this was a lesson already learned, I found that James had his own take on doing even the most basic of techniques. I too may originate my own style of composing such details. The bow and ribbon may take a little longer to hone as I found it to be my weakest skill in the cake building process.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">The lace applique was a technique I lad also previously learned but had not executed prior to this workshop. The process includes rolling out gumpaste with a pasta roller which thins the gumpaste evenly then running the paste through the roller a second time with a piece of lace on top. The piping side of the lace should be faced down into the paste which will give it that indentation. James suggested using cookie cutters to cut out fun shapes to arrange onto the cake, but I opted out of the cookie cutter and instead cut out my own variation of appliques from the indented paste. I borrowed the idea from my wedding dress which also had cut lace appliqued onto the base of my gown. The designs were very light because the lace itself was petite so I dusted each cutout with luster dust to enhance the embossing. </div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Here's a pic of my final product. I'm pretty happy with the end result.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-77374478656422195492011-07-29T23:01:00.000-07:002011-07-29T23:12:37.794-07:00Cleopatra and the Blossoming Egyptologist<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"></div>This week I had the privilege of creating a birthday cake inspired by Cleopatra and the Nile for a little girl aspiring to be an Egyptologist. When I was ten I remember wanting to be a veterinarian, doctor, scientist, and artist (usually in the same day). There aren't very many children who know what they want to do with the rest of their lives at age ten. I fortunately was able to meet such an inspiring little girl.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The cake was a three-tier chocolately-chocolate covered in fondant. The reed grass and papyrus was made of gumpaste and Cleopatra was carved from rice krispy and modeling chocolate and dusted in gold luster dust. The hieroglyphics were hand painted and the top of the cake was also made from rice krispy which helped to keep the top light. I copied the hieroglyphics from the internet which worked in my favor because I later found out that the budding Egyptologist dabbles in a little hieroglyphic reading. This cake was one of my hardest to date but also the most fun. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-52021224613953801652011-07-14T14:38:00.000-07:002011-07-16T10:06:39.256-07:00Jenn + Scott = Love at The Condor's NestOh how I love weddings. What I love most about weddings, aside from the special union celebrated between two people in love, are the details. The flowers, the china, the wreaths and ribbons, the dress, and even the favors are all meticulously coordinated by the artistry and imagination of the little girl who spent her childhood dancing around in mom's white sheets only to grow up and live her dream of becoming the bride. The bride of this particular wedding is my friend Jenn to her beau of 4 years Scott. They we're married at the <a href="http://www.thecondorsnestranch.com/">Condor's Nest</a> out in the middle of no where California. If you'd like to catch a glimpse of the wedding, check out Jenn and Scott's wedding video clip by the amazing <a href="http://www.618studios.net/?p=313">618 Studios</a>.<br />
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The cake turned out just as I had wanted after much hard work, deliberation, and a few tears. The inside was a light and tasty white pound with strawberry mousse filling and a vanilla cream crumb coat. Each layer was festooned with strips of barely colored fondant mimicking the fabric of Jenn's wedding gown. And before you think I came up with the idea myself I was inspired by the work of two artists- a sculptor named <a href="http://www.elizabethturksculptor.com/">Elizabeth Turk</a> and my cake infatuation <a href="http://maggieaustincake.com/">Maggie Austen</a>. The succulents, roses, jasmine, peony, and leaves were all made of gumpaste.<br />
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Some of you who follow me on Facebook may have seen a few late night, or I should say very early morning comments of over-tiredness and discouragement. In my recent decision to launch KM cakery I made the move to start working in a commercial kitchen. I used this wedding cake as an opportunity to do so and my first time was a little harder than I had anticipated. Working in a commercial kitchen has its advantages; commercial equipment, multiple sinks, lots of counter space, however it does come with a few downfalls such as having to work in a new kitchen, not knowing where anything is, and being capped for time. In the process of making this cake I managed to melt, crack, and massacre the entire bottom tier of the cake working well until 2:00am re-baking and re-making it again. A general rule of thumb and by far the smartest thing I did was to make a lot of extra cake batter.<br />
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Driving the cake to the site also posed a big challenge as the hills and curves of the country road near the nest doesn't make for ample driving with a 50 lb. three tier cake in the backseat of one's automobile. But after clenched teeth and sweaty palms the cake arrived safely in just enough time to arrange the flowers on and make it to the ceremony in time. I would say the greatest joy received from embarking on such an endeavor was the look on the bride and groom's face when they saw the cake for the first time as well as the approving comments made by the guests from taking that first bite.<br />
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Special thanks to <a href="http://www.maggieyurachek.com/">Maggie Yurachek Photography</a> for these great photos:<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD_vzWD9bd7x0gwTccaO_ZkWHSk3q4Jn4xT1DQV0WvBVwEorbU0oCj0yudhEowSXxFhskqphjatxHhZhWTqguzBgCQLJDUIFkIKcIPbpaDfDD_pBdM0ANHkM4jYc7L6nS0h6wLghIYfw/s1600/J+%252B+S+succulent.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheD_vzWD9bd7x0gwTccaO_ZkWHSk3q4Jn4xT1DQV0WvBVwEorbU0oCj0yudhEowSXxFhskqphjatxHhZhWTqguzBgCQLJDUIFkIKcIPbpaDfDD_pBdM0ANHkM4jYc7L6nS0h6wLghIYfw/s320/J+%252B+S+succulent.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pqgcDKuQXaZWZhpKAjjY0e6sphbrGI6R-_BtbRgcKQZpUadAPHdfuR3dLVI-bjSXgBh775Q8WhWOWVPq4ack-fizqohfavvv95LlFUmvt4XNJpoE7CfXOPYlv7WWnALO3z1V7vWkeY0/s1600/J+%252B+S+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pqgcDKuQXaZWZhpKAjjY0e6sphbrGI6R-_BtbRgcKQZpUadAPHdfuR3dLVI-bjSXgBh775Q8WhWOWVPq4ack-fizqohfavvv95LlFUmvt4XNJpoE7CfXOPYlv7WWnALO3z1V7vWkeY0/s320/J+%252B+S+closeup.jpg" width="320" /></a></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-66330045448515754262011-06-27T13:52:00.000-07:002011-06-27T13:52:59.542-07:00Cheese! It's Your Birthday!This weekend was a turning point in my very early cake career. Aside from launching my website, which you can find <a href="http://www.kmcakery.com/">here</a>, I made my first sculpture cake and absolutely loved it! I'm not sure why it took me so long to make such a cake since my background is in art and sculpture is one of my favorite mediums. I made this camera cake for a friend of mine who celebrated his 30th birthday yesterday and who happens to be a photographer. From baking to finish I completed the cake in record time, a whopping 5 1/2 hours, which is amazing fast for any sort of cake. I went with chocolate hazelnut pound cake, Nutella (the birthday boys fav), and french vanilla cream crumb coat and chocolate fondant. To assemble the cake I baked a 9 inch square and a 9 inch circle. I halved the square cake and used a tumbler to cut out smaller circles for the lens. After I spread the Nutella in between layers, I arranged the cakes together, then slathered french vanilla cream all over, and then rolled the chocolate fondant over. The rest was a piece of cake:) I notice that when creating a sculpture cake what makes it are the details. The more details, the better the cake sculpture. Stay tuned for more fun sculpture cakes in the future.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxl81ozrVJAKrb3Ae7CkMeJxyu-QmWHrJBpbn3cGKGHpm2hlELPXUuhbKz2QQIABo8fybPC_ZZUSoxjnY5W_iGB5NnrVe3QQYx21-RjB5V7cAw8aCd8y7plbAuARWk9JXxIgfo8RqOAo/s1600/camera+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxl81ozrVJAKrb3Ae7CkMeJxyu-QmWHrJBpbn3cGKGHpm2hlELPXUuhbKz2QQIABo8fybPC_ZZUSoxjnY5W_iGB5NnrVe3QQYx21-RjB5V7cAw8aCd8y7plbAuARWk9JXxIgfo8RqOAo/s320/camera+cake.jpg" width="320" /></a></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-55149299912540479242011-06-25T09:44:00.000-07:002011-06-25T09:45:02.686-07:00Oooo Baby Banana CupcakesMmmm nothing is tastier than peanut butter smeared on a banana for a tasty snack. A little potassium, a little protein to get you through the rest of the morning or afternoon till you reach your next meal. As a toddler my husband fondly called eating peanut butter right off the spoon as "peanut butter lick." Sounds yummy doesn't it? Well the nostalgia of peanut butter and bananas were my inspiration for my recent confectionery creation. I had the privilege of hosting a baby shower for a dear friend whose having another baby boy. Of course, you may guess what one of my primary tasks were for such a joyous occasion.<br />
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Banana cupcakes with peanut butter frosting. It tastes like a cross between banana bread and banana pancakes. This frosting, which is loaded with all the good stuff: butter, cream cheese, and of course peanut butter makes for a light and airy texture. A delightful combination. Of course the creativity doesn't stop there. I found a great tutorial online with step by step directions for making individual cupcake boxes which you can find <a href="http://ediblecrafts.craftgossip.com/diy-cupcake-box/2011/02/11/">here</a>. I left the little window off my boxes and decided to make little tags instead. As you may guess, the shower favor is a take-home individually-wrapped cupcake. So much fun!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrSpDidD612PBtL0hAcASB2OdLRKQLXHLvVBtAwXswD5ya-UYQLwey1p_ZWu486PKm-KrtLyViXDDCQaxhztQtB4dTwqOdmI2I8W6s2meghsF68YvomQjCkIvI_nWK_spO0HcPE24z1k/s1600/cassie+cupcake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrSpDidD612PBtL0hAcASB2OdLRKQLXHLvVBtAwXswD5ya-UYQLwey1p_ZWu486PKm-KrtLyViXDDCQaxhztQtB4dTwqOdmI2I8W6s2meghsF68YvomQjCkIvI_nWK_spO0HcPE24z1k/s320/cassie+cupcake+1.jpg" width="320" /></a></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1tag:blogger.com,1999:blog-396515552448753795.post-4541383663456008982011-06-16T20:51:00.000-07:002011-06-16T20:51:37.846-07:00Sweets and Brides<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Last weekend I had the privilege of making yummy desserts for good friends who happen to have a double bridal shower. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqiiX9TD6tgnDyvsheuM5tXUzgrixBfh9Ve5Z4adWMXTHCynpgxQWhR4kZKduBp44dAAJncXyKRr6kW1ypiySVQv6lZHqC7T0FgFLc6BWmoqjaIN9iICjwLdqke1VQ-FIvqCx2L3TF9Y/s1600/G+%2526+J+shower+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqiiX9TD6tgnDyvsheuM5tXUzgrixBfh9Ve5Z4adWMXTHCynpgxQWhR4kZKduBp44dAAJncXyKRr6kW1ypiySVQv6lZHqC7T0FgFLc6BWmoqjaIN9iICjwLdqke1VQ-FIvqCx2L3TF9Y/s320/G+%2526+J+shower+4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The evening event was catered with extra yummy Paella from <a href="http://www.paellavalenciana.com/">Paella Valencia</a> and so I thought it fitting to have a little Spanish influence in my desserts. (Check out that gigantic pan of yummy Paella)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> I went with a traditional flan flavored with coconut and rum and the nontraditional lemon pound petit fours with apricot preserve and almond frosting. Flan as it turns out is not very much different from creme brulee. In fact I thought it much easier than creme brulee because there aren't as many steps, you simply mix everything together, pour into a pie dish and bake in a hot water bath. </div><div class="separator" style="clear: both; text-align: center;"><br />
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Petit fours are a perfect little dessert for parties or events with people standing and mingling versus sitting down and dining. They are bite-size and very minimal in crumb. To make a petit four you start with baking a pound cake. Next cut the pound cake using a cookie cutter, add your optional filling, then pour on the hot liquid frosting. I added a little gumpaste bloom to give it that extra pizzazz. So fun!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqWR3yWy6blJ3ltFvDd9j88rtSbfXJoVs9D6qinBDpNROQ784TQw-U8PU_6637YpsCVpBEqyOefmM9HE-EuL4qnJWQ3moUYuMcbaGYPFtvvTYx8dAHJh6WQiQL2FXh2Py8OV3731gZtA/s1600/petit+fours+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqWR3yWy6blJ3ltFvDd9j88rtSbfXJoVs9D6qinBDpNROQ784TQw-U8PU_6637YpsCVpBEqyOefmM9HE-EuL4qnJWQ3moUYuMcbaGYPFtvvTYx8dAHJh6WQiQL2FXh2Py8OV3731gZtA/s320/petit+fours+closeup.jpg" width="240" /></a></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0Del Mar, CA, USA32.9594891 -117.2653146000000132.937519099999996 -117.27431910000001 32.9814591 -117.25631010000001tag:blogger.com,1999:blog-396515552448753795.post-15423385482402917722011-06-01T22:15:00.000-07:002011-06-01T22:15:56.278-07:00Marie Antoinette cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1p3DoEEREnr4m24JYk-5vN8sAGVMCWrpB6Gx-VpUcbd0uBm2Ypsy1890WuqhN2q5_uEOJWiOttoC-amviK2pLHIozBGP_NAkVVQ-uOAq_v0No5Wkdld_DzctE0ayMfafV11V5Jp7uOk/s1600/van-huysum-loan-12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1p3DoEEREnr4m24JYk-5vN8sAGVMCWrpB6Gx-VpUcbd0uBm2Ypsy1890WuqhN2q5_uEOJWiOttoC-amviK2pLHIozBGP_NAkVVQ-uOAq_v0No5Wkdld_DzctE0ayMfafV11V5Jp7uOk/s320/van-huysum-loan-12.jpg" width="281" /></a>I love love love everything 18th century, including France's infamous queen Marie Antoinette. A symbol of extravagance, riches, and finery she suffered a doomed fate at the hand of her own adopted people. My cake was inspired by France's infamous queen, 18th century wallpaper, French appliqué, and lustrous floral still life. The cake is a three tier dummy stacked with diagonal spacers which gives it that topsy-turvy look. Each layer is covered in fondant; the bottom in strips of vertical fondant, the middle layer painted with gel coloring, and the top layer piped with royal icing. The gumpaste flowers were a feat, taking a week and a half to shape, dry, and paint. The blooms were inspired by Dutch floral still-life such as this one by artist Van Huysum:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CWNYaVyfolXTruHSS_gBzCkSQrJRwyzbwFbLFYgp5NvTndBWricAzCBzh3to_3FmOogJrSGLa3D_8TiromxWKSmby-e2gZ5e9Nu-PtZFXfKpULxfh9MrKBV1_uVVC3f9k5-Wao-25xo/s1600/marie+antoinette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CWNYaVyfolXTruHSS_gBzCkSQrJRwyzbwFbLFYgp5NvTndBWricAzCBzh3to_3FmOogJrSGLa3D_8TiromxWKSmby-e2gZ5e9Nu-PtZFXfKpULxfh9MrKBV1_uVVC3f9k5-Wao-25xo/s320/marie+antoinette.jpg" width="240" /></a></div>This was by far the most tedious cake I have done so far and very well worth all the effort. I look forward to creating more cakes like this one in the future. The cake was my final project for cake design 2 and turned out to be a success.Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-87753771560909155622011-05-31T23:04:00.000-07:002011-05-31T23:04:49.219-07:00High Tea in the Chaparral<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLnR2Er3B5NYqh3V3poiZdFyFnZEEzSWw53EO6Aq96xSR4YauI6ODpw2C6SAgvMLUQZv5pkkn3a-NgHvUfPshIN1yPJBEnuIl4EmYXbVI9ouOvKi38rZJMqLj9pLVJkFeT9h5k3pOVYo/s1600/IMG_0789.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLnR2Er3B5NYqh3V3poiZdFyFnZEEzSWw53EO6Aq96xSR4YauI6ODpw2C6SAgvMLUQZv5pkkn3a-NgHvUfPshIN1yPJBEnuIl4EmYXbVI9ouOvKi38rZJMqLj9pLVJkFeT9h5k3pOVYo/s320/IMG_0789.jpg" width="240" /></a>There is no better way to practice doing something then to sign up for a contest. In April (I know its been awhile since I blogged) I enrolled in my local cake design school's spring cake show. The theme of this year's contest was, "Flowers in Springtime." I decided to create a cake for spring high tea in the chaparral. The cake itself was a dummy on the inside (nothing more than styrofoam) rolled in fondant with gumpaste flowers. The layers of fondant was inspired by another artist named <a href="http://maggieaustincake.com/">Maggie Austen</a>. My inspiration, aside from Maggie Austen's pristine design was the rock face cliffs of the north county San Diego area where I live. The warm taupes and mauves juxtaposed against the cracked and tapered lines of rock formed a sense of symmetry in this cake. The flowers are native Matija poppy and monkey flower. Gumpaste flowers are not as easy to make as one may think. Modeling and forming is a fairly simple process, but drying and more importantly arranging can be a bit more challenging. Usually when one puts a bouquet of flowers together the petals have no problem keeping its shape while squished alongside other flowers. Gumpaste flowers on the other hand, dry hard, and will break when handled to rough. Rule of thumb is to always make extra flower petals and extra flowers (in case one breaks when adding them to the cake) are made.<br />
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This was a challenging experience that really pushed me to develop my skill in cake design. I'd love to end this blog with me parading my 1st place ribbon, but such is not the case. I did however come out knowing a little bit more about cake and a whole lot more about making flowers.Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-47934034201652114582011-03-13T20:56:00.000-07:002011-03-13T20:56:17.232-07:00Happy Birthday For A CauseThis weekend I had the privilege of creating a cake for dual purpose; a friend's birthday and a great cause. Every year for the past five years my buddy Jeff hosts a poker tournament for charity. One lucky winner will donate the proceeds of a $20 buy-in per person to their favorite charity. <br />
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My yummy creation was a two-tier German chocolate cake covered in coconut cream frosting and marshmallow fondant. This was my first stab at marshmallow fondant and I was moderately pleased with the result. Home-made fondant is very malleable, but almost a little too much. I found it a little flimsy and wobbly to work with. What I do appreciate most however is its taste. Often times I find frosting can overwhelm the filling in a cake and I found the marshmallow fondant to compliment my coconut and pecan filling in the most subtle of ways. The shapes on the top layer and Aces are made from royal icing. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY-7WRBp-dKi_eUdLud4R7QWHW4Xd5vALUCGrJ8KT__Yt-GrACQlCw6CDhvG424Zi3qYtUiBv1tskj0mM4aJcXhb1lYJ7lURdbg-vn2nQLfsIzyOY7yIJHGy7A7xGJoD6v03AeUvlRIY/s1600/Poker+Cake.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxY-7WRBp-dKi_eUdLud4R7QWHW4Xd5vALUCGrJ8KT__Yt-GrACQlCw6CDhvG424Zi3qYtUiBv1tskj0mM4aJcXhb1lYJ7lURdbg-vn2nQLfsIzyOY7yIJHGy7A7xGJoD6v03AeUvlRIY/s320/Poker+Cake.jpg" /></a></div>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-40807469622722420632011-02-08T18:01:00.000-08:002011-02-08T20:50:33.309-08:00Bright and Bold Baby Shower<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFerbBUNRDwoODx0hCullEIQjds003hVAfEwGrelt08kQ_zX9h_LcXywiyzoYwCriCIrwuUT3y0pHQdaeK4wmglgC6AsBvowMP6fb4jPAoCatcMp636H-Y548CB8xUI4vVZTHBibNFRY/s1600/delicacies.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFerbBUNRDwoODx0hCullEIQjds003hVAfEwGrelt08kQ_zX9h_LcXywiyzoYwCriCIrwuUT3y0pHQdaeK4wmglgC6AsBvowMP6fb4jPAoCatcMp636H-Y548CB8xUI4vVZTHBibNFRY/s320/delicacies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5571513296970850546" /></a><br />A few months back I had the pleasure of hosting (my first) baby shower for a dear friend of mine named Jen. I decided to go with bold, bright, and exotic colors. The shower was held in a park on the bluff overlooking the town. Anytime one makes a cake for an outdoor event the cake filling and icing should always be considered. I made a lemon cake with Bavarian cream filling. The icing was a recipe made mostly of powdered sugar, hi-ratio shortening, flavor, and a little water. What that gives you is a smooth icing that will not melt in a humid outdoor climate. The flowers on the cake are made from gumpaste and I hand painted the petals.I look forward to the opportunity to make many more baby shower cakes and maybe baby's birthday cakes too.<br /><br />(Disclaimer: Most of you know that the reason I haven't written on my blog in quite a while is because I had a baby myself. Now that she is a little older I will begin pursuing my confectionery dreams in cake delights...so stay tuned).Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com0tag:blogger.com,1999:blog-396515552448753795.post-82882747604686791562010-08-17T17:13:00.000-07:002010-08-17T19:54:23.446-07:00Lux Summer Art Camp Show<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dv844l2WNpwBQqr1IRDH46gXs3A02ihGgqnU30D-CrJa9Prw1gkPZvPkEQHxqU3pT9huLJ4CiEdHYB6hAcNEFv89ga5GdCosqN5EEcQ3cgX65SigxDJL52cdKJIDllIXkhzP3vtOfyg/s1600/lux_cake2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dv844l2WNpwBQqr1IRDH46gXs3A02ihGgqnU30D-CrJa9Prw1gkPZvPkEQHxqU3pT9huLJ4CiEdHYB6hAcNEFv89ga5GdCosqN5EEcQ3cgX65SigxDJL52cdKJIDllIXkhzP3vtOfyg/s320/lux_cake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506574656075764690" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPotMAmbrxvCWXYXl-4mvQwklBmmKt5urPmR2Tscee8cXYbxnvUZI9TeIH8dLo3WbvTLvLE5eIVIxw3NUqq58qjUwrFy-NzzQ2PgDmz6B2oDWhx9QIhYNBod63HJCFmVSxmQp2TcwgTU/s1600/lux_cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPotMAmbrxvCWXYXl-4mvQwklBmmKt5urPmR2Tscee8cXYbxnvUZI9TeIH8dLo3WbvTLvLE5eIVIxw3NUqq58qjUwrFy-NzzQ2PgDmz6B2oDWhx9QIhYNBod63HJCFmVSxmQp2TcwgTU/s320/lux_cake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5506574647798550738" /></a><br />Last Thursday was Lux Art Institute's annual summer art camp show which I have been a part of for the third year in a row. This year's summer art camp was a huge success with lots of antiquated and unseasoned students and an amazing end of the summer art show that boasted almost 300 guests. For five weeks from July to August students came to Lux twice a week to create and express in a multitude of mediums. This year was also exceptional because we were able to award 10 scholarships to students from around the north county and San Diego area. <br /><br />My cake, which was my final project for Cake Decorating II, served a duel purpose in fulfilling the sweet teeth of some of our invited guests. Of course my tiny creation was hardly enough, so my counter-part came up with the brilliant idea of asking for cupcake donations (we received as many cupcakes as guests). My conception was a three layer white cake filled with vanilla cream frosting and covered in fondant. The embellishments were constructed with royal icing add-ons that took a week to dry and about an hour to construct. The bottom layer was crafted in brush embroidery and lace in royal icing and the flowers on top are gumpaste. By far the longest cake I've worked on so far, drafting almost 12 hours from bake to finish. Some people asked how I could allow anyone to eat it which prompted me to reflect on the differences between edible art and traditional media. I have come to the conclusion that though my cake is fleeting, I will dream that it evokes the same happiness that one feels when looking at the work of a child.<br /><br />If you'd like to take a look at pics of the summer art camp show and to learn more about Lux Art Institute, check out Lux's facebook: <a href="http://tinyurl.com/artshow2010">Lux Art Institute Facebook</a> and website: <a href="http://luxartinstitute.org/">Lux Art Institute</a>Kahea Milroyhttp://www.blogger.com/profile/02699545883576980168noreply@blogger.com1