Cakes,tarts,sweets, and more cakes

Posts tagged “Plated Desserts

Penguin and Groundhog Wedding

I was lucky to be able to make a cake for and attend a beautiful wedding for my friends.  She loves Penguins and he loves Groundhogs.  

The colors for the wedding were Red, Navy Blue and white.

The beautiful bride and groom settled on a lemon cake with raspberry preserves and a lemon curd, I covered the tiers in Swiss merengue butercream and fondant.  

I made two cute cake toppers for their two tiered cake.  A penguin, and a groundhog.  Made out of fondant.

The cupcakes also lemon cake, with lemon curd and raspberry preserves.  All 130 cupcakes had a Swiss Merangue  buttercream.

To display the cupcakes and cake.  I made a cupcake stand and cupcake wrappers.

This was the mock up of the cupcake stand and cake stand. The cupcake wrappers were also a mock up.  I did not like the solid red and white so I redid them, in the navy blue and red and white.  With the punch out detail.  I made all 130 wrappers as I could not find a wrapper that I liked for this wedding pre-made.  I am pretty happy with the way they came out.

Here is a picture of the cupcake wrapper manufacturing.  =)

I had a blast at the wedding, it was beautiful, and full of surprises.  I hope the best for my happily married friends.  I am putting the rest of the photos in a slide show.  But here is a picture of my beautiful children first at the wedding.  =)

Here are the other photos:

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Harry Potter, Gryffindor cake

My friend’s son had a major milestone birthday.  Her little boy was/turned 5 years old.  Yay!!!

He loves Harry Potter, specifically House Gryffindor.  My little ones and I were lucky to have lunch with him and his mamma.  Over lunch we discussed  what he likes, and what he wanted  for his birthday cake.

His request was Gryffindor, marble cake, and he wanted a strawberry cream filling.  So I ran with that.  =)

Anyhow, enough with the talking, here are the pictures.


This is the Gryffindor shield with rampant lion that I found on the interwebs.  I decided to use this one, cause it was pretty and I thought a nice shield and would translate nicely in Icing.

This is the first Rampant Lion I have ever drawn/Iced on a cake. =)  As heraldic animals go the lion is pretty nice.

She mentioned that I did not need to do anything to elaborate, however, I get excited and sometimes carried away.

I also made some fondant items.  A speedy nimbus like broom, a wand and a scarf.

I was informed that the cake was a hit, and the little man for whom it was made was excited.  =)  That right there is why I do this, I love to make people happy.  The shield was done in buttercream, the other decorations are all fondant.


(Tips: If you are going to try to drawn on a cake.  Look at the design or image in layers.  When I went to make it, I started with the background shield, then the decorations on the shield, then the lion and the Gryffindor ribbon, then the Word, and Details on the lion. )

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Baptism Daisy Cake

This client came in wanting a three tiered offset, rectangular cake.  She wanted Daisy’s with lavender, light pink, and light yellow centers.  She requested a pink ribbon, and a pink cross on the cake.

Flowers and ribbon fondant.  The cakes were iced in white butter cream.  The 1/4 sheet cake was white, the 1/8th sheet cake was chocolate, and the 1/16th sheet cake was white cake.  

Sorry the pictures came out white washed.  Use my phone at work to take the pictures. 

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Zebra on Orange

This is a cake a client came in asking for a realistic zebra on a bright orange background.

I am always a little worried when they want a realistic animal on a cake and they want me to draw it.  Working with icing is a hard medium to do that with, also I am not the best at making a realistic looking animal in any medium. Its good to know your limitations.  You can always learn more, and eventually do better, but it is good to know your limitations to keep yourself out of trouble.

The trouble with this cake is, I did not take the order, and people at my work think I can draw anything.  *grins* I take it as a compliment but it is far from the case.

Well enough babbling.  This little girl loves bright orange and zebra print, and apparently she watches Animal Planet.  So that was the colors and theme of her party.  

They asked for White and Black borders. 

Mini Apple pies and Product review

This is my first product review.  I will include the recipe I used to make the pies. 

A good close friend of mine, sent me and my family a mini pie maker from Smart Planet.  Called the Personal Pie Maker.  (note: I do not have any affiliation with said Small Planet, I am just reviewing what I think of the product and its performance.)

The product come with a instruction and recipe booklet.  I however did not use any of their recipe’s I used my tried and true recipe’s.

The recipe booklet asked for pre-made pie crust.  I made my own.

I love it.  It is cute, created pies in a very short amount of time, is perfect for my kids to help out with, and they love having their own pie to eat.  Large pies tend to take 40 to 50 minutes to bake.  This machine cut it down to 12 minutes.  Plug it in, set a timer in the kitchen and forget it.

Here is the best part.  On a night I had to go to work, where I usually make dinner, feed the kids and husband after he gets home from work, then shower and head out to work, I was able to make 4 little pies for our dessert at the same time.  I had left over dough in the fridge and left over filling.

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Those smiles are pie happiness smiles. They know somethings fun and tasty is coming.  =)

On to the tried and true recipes that I use:

For the pie dough.  (note: this is a flaky beautiful dough, if you don’t like flaky dough on your pie you may want to use another dough)

Note:  Yield -This entire recipe will make you 8 mini pies.  The pie maker makes 4 at a time.  

1 1/2 sticks cold unsalted butter, cut into pea-size pieces
1 cup flour
Pinch kosher salt
1/4 cup ice water
Crust Directions:
For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Filling recipe: 


2 tart apples (in this recipe I used pink lady apples)

1/2 cup of sugar

2 tbl butter

pinch of salt

1/4 cup water (sub apple juice if you have it)

1 tbl cinnamon

1 tsp nutmeg

1 tbl flour


Peel, core, and small dice two tart apples

In a frying pan, melt butter add apples, sugar, cinnamon, and nutmeg. Saute till slightly tender add flour and saute for a minute.  Add a little water/or apple juice at a time to just to make the filling slightly loose.

The filling will be tart with a note of sweetness.

Mini Key Lime Pies

I had my mignardis class and the last recipe I taught was the Mini Key Lime Pies.

I forgot to take pictures of the ginger spice cookies, and the Orange Chocolate Truffle tartlets.  But I will.

On to the Mini Pies

I decided to do another style of same recipe.  So I used a loaf pan, lined with plastic wrap.  This is a great way to make a larger plated amount that is not the traditional round/wedge style pie piece.

To created the plated dessert style pie, you do the same procedure you would for the small mini pies, however, you like the vessel you are using with plastic wrap.  It will take longer to set due to the thickness.

Here is a slide show of the rest of the pictures.

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On to the recipe:

Mini Key Lime Pies

1-2/3 cups graham cracker crumbs
1/4 cup sugar
1 stick of  butter, melted

Place in freezer to set while working on other mise en place. Takes about 14 mins

1 (8 oz.) box lime jello
1 pt. vanilla ice cream
1/4 c. lime juice (about two small limes)
2 tsp. grated lime peel (about one small lime)
1 graham cracker crust
2 c. boiling water

Mix lime jello with boiling water, add ice cream, lime juice and lime peel. Stir and pour into graham cracker crust. Chill until firm. Top with Cool Whip. (for purposes of this class freeze to speed up the firming) put in freezer for about 25 minutes

To remove, use a small offset pallet knife, or a butter knife, and hot water.

Slice a lime, cut out a wedge
Pipe a rosette of whipped cream and place small wedge on rosette

It was husband, kid, and student approved.  I hope you all enjoy this yourselves.

Note: you can change this recipe up.  I thought about doing and orange cream pie.  Substituting Oranges and orange jello.  You could also change out the crust.  Have fun, and experiment.

Apple Browned Butter Tart

If you like apple pie, but find most of them super sweet and old hat now.  You will love this Apple Browned Butter Tart.  This is replacing our old apple pie for Thanksgiving and Christmas.

I was watching Anne Barrel on Food Network Channel.

She was making a dinner and had this Tart on it.  I wanted to try it so I did.

It is fantastic.  I wish I could take credit for it, it is so good.

Here are pictures of it.

Some tips, and tricks that are not mentioned in the recipe: (note these are the things I read in subtext when I read a recipe, some recipes do not contain this information. )

1) Make double the apples, because the Browned butter filling makes two tarts. (Note: she mentions that the BB filling is twice what is needed.)  The reason she made the recipe make two, is it is far easier to mix that much in a mixer than a single tart.

2) You don’t have to bake off both tarts that day, wrap up the second one very well, I use sarran wrap and foil.  Then bake another day 350 degree oven for about 1 hour or till it is done. Brush with egg wash half way through.

3) When you want to remove a tart from a tart pan with a remove able bottom, use a can of veggies and place the tart on it centered.  The fluted ring should be easily moved down to the table while the tart stays on the the metal tart pan bottom.

4) Make your apples first, let them cool and work on the BB filling next.

On to the pictures, and recipe.

Apples we got from our local farm we got 1/2 bushel and I can make about 6 tarts from that amount.

Apples in the pan with sugar and a pinch of salt.

Browned butter filling before eggs are added.

After eggs added.

With crust and BB filling.

ready to put in the oven, with egg wash.

After baking…So delicious.

And now the recipe: 



  • 1 1/2 sticks cold unsalted butter, cut into pea-size pieces
  • 1 cup flour
  • Pinch kosher salt
  • 1/4 cup ice water


  • 1 1/2 sticks unsalted butter
  • 1 cup sugar
  • 3/4 cup flour
  • 3 eggs
  • vanilla bean, split and insides scraped


  • 2 tablespoons butter
  • 6 Golden Delicious apples, peeled, cored and cut into 1/8ths
  • 2 tablespoons sugar
  • 1/4 cup brandy
  • 1/2 cup golden raisins
  • Flour, for dusting
  • 1 egg, beaten with 1 tablespoon water
  • Special Equipment: 9-inch tart pan


Preheat the oven to 350 degrees F.

For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks likeParmesan cheeseDrizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

For the filling: In a small saucepanmelt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.

For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.

To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.

Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.

Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

Cook’s Note: This filling is enough for 2 tarts. It’s easier to make a larger quantity and it lasts in the fridge for a few days.