I had an absolute blast making this cake for a friend of a friend. She came to me with some design elements in mind, and this is what we came up with for the final product.
I'm fairly confidant using fondant to sculpt decorational elements, but there's always a bit of terror lurking in the back of my mind when it comes to covering cakes in fondant. It's tricky. Everything matters. Is it too humid? You're screwed. Is it too dry? You're screwed. Is your cake not quite cool enough? Screwed!
There's nothing like the sight of bright, colourful tulips to herald the arrival of spring.
I made these pretty tulip cookies to celebrate the high school graduation of a family friend. It was my first attempt at the wet-on-wet technique, and I think it turned out quite well.
These cookies were pretty adorable, as advertised, but the photo is unbelievably bad. I was hacking it with a crappy Blackberry phone camera until mid-2014, so apologies for the quality of all images prior to that point.
This was the smoothest result I'd ever achieved with flood-consistency royal icing, and I was so happy that I finally seemed to be getting the hang of it it. Go me!
I have a love/hate relationship with Easter. I love the gathering of family, Easter egg hunts, the feeling that spring is in the air... on the other hand, Easter sneaks up on you right as you're about to sweat off those last 5 pounds from Christmas, and all of a sudden BAM! Cadbury explosion! Mini Eggs everywhere! Say hello to another two months of baggy sweater dresses and leggings.
Anyway, I digress. I'm not sure why I made these wee lamb cookies, but they were a pain. To this day I struggle with achieving the right consistency for "stiff" piping icing for details like the lamb's coat. It's either too loose and you get a soupy, bumpy surface that resembles nothing, or it's so stiff that your hand is ready to fall off after piping one cookie.
I think I achieved a reasonable measure of success here, but the piping still isn't quite as sharp as I'd like. I'm fairly certain this was because I wasn't using enough meringue powder in my royal icing, which helps to make the icing fluffier (easier to pipe) and stiffer all at the same time.
My favourite part thing these cookies was actually the adorable Easter tins (pictured in the background) I bought from the Dollar Store to package them in. Dollar Store FTW!
About the Author
Hi, I'm Adriana! I'm a compulsive baker of goods, an artist, a chorister, and a lover of the 90’s. I've hiked across Spain and can catch my own fish for dinner.