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Sushi

Who can resist cake bites that look like sushi? Check the sushi post for the vid.

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Time for Cake

The year is heating up! Learn how to make ice cream cone cake pops with Marisha.

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Cocoa Chip

These Cocoa Chip cupcakes along with others got a makeover. Order these beauties for your next event.

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Simplistic naked cakes covered in fruit and flowers.

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Blow out the Candles

What a better way to say happy birthday than surprising that special someone with a couture cake!

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6/29/16

Takeout Lo Mein Cakes & Fortune Cookies


Takeout Lo Mein Cakes & Fortune Cookies

These realistic take out container lo mein cakes are incredibly easy and fun to make. They'd be perfect for a fun Chinese Takeout party or for anyone who loves cake creations that look like other foods. I made this a test kitchen video as well to find out if these containers would be good for baking. Turns out that the flaps will brown. However, baking the cakes in the container and transferring them to a new container after baking meant that I wouldn't have to do any carving or shaping to fit the container. So next time, I'd line the container with foil and bake the cakes in the container then transfer.

For this video (posted above), I used my Favorite Chocolate Cupcake Recipe and a Quick Vanilla Buttercream which made for a perfect consistency for the noodles.


If you decide to recreate these lo mein cakes and would like to share with me on social media, tag me on instagram @Marishas_Couture and use the hashtag #CakenistaCreations
You'll Need:
2 6 oz. takeout containers
Vanilla buttercream
Gel dyes: yellow, brown, green
Cake batter
Candy: Green & red sour straws, green laffy taffy, soft caramels
Green Dragees (If you can't find green, they can be dyed green)
2 Sandwich bags
Scissors
Knife & Cutting Board
Rolling Pin

Step 1: Baking the cakes

For this video, I tested how well the containers would hold up in the oven. While they changed color, they made the perfect cakes which I was able to cut out and transfer to another container. When filled half way they baked at 350 for 25 minutes or until a knife inserted in the center comes out clean.




If you don't have extra containers to bake in: Bake a small sheet tray of cake in a 350 degree oven for about 20 minutes or until a knife inserted in the center comes out clean. After the cake is baked and cooled, measure the size of the takeout container and cut cake according to measurements. This is a great way to create a layer cake in the container. Add as many layers to the container as you'd like.






Step 2: Candy Toppers & Fortune Cookies




Just as you might a green onion, carefully slice the green candy straws on a bias and set aside. Make small slices of the red straws to look similar to red peppers.
You can use any soft caramel candies that you'd like for the fortune cookies. If using cream filled, just remove the cream centers. Use the warmth of your fingers and palms to roll the caramels into a ball. With a rolling pin, roll the caramels out until they are like thin wafers. A bit of powdered sugar on the surface will help with stickiness.
Once rolled out into a flat circle, gently bring one edge to another - folding in half only to seal the edges. Indent the middle of the flat side to help bring the outward pieces backwards and together. Set aside.




Step 3: Broccoli





Cut the laffy taffy in half to create two separate broccoli pieces. Then, make a cut about 3/4 of the way and carefully spread those pieces apart.





Put small amount of green frosting into a sandwich bag and cut a small corner to pipe a dot onto both ends of the broccoli. Dip the frosted ends into the green dragees and cover completely.



Side Note: I only had gold dragees but was able to color them green by spraying with edible green spray paint and coating with green petal dust.


Step 4: Finishing Touches







Color frosting: To achieve this color, I added 2 drops of yellow gel dye and 2 drops of brown to about 1 cup of frosting. Mix thoroughly and put into a sandwich bag. Cut one small corner of the bag to create a piping bag.


Pipe the "noodles" onto the cake making sure to cover completely. Let the noodles drop randomly and try not to overthink this step. Finish by adding the candy toppings and piping a a couple more strands of noodles on top.

Finish with a pair of chopsticks and the caramel fortune cookie :)
Subscribe to my channel to join me on YouTube and make loads of couture creations!



























































5/31/16

Hot Chocolate Mug Cake


Hey cakenistas. These past few week has been rainy and grey. Rainy days can have a tendency of pulling the laziness out of us and usually call for relaxation and a movie. I finally had a break in the middle of finals week and took the opportunity to lounge around and play a few games. 

Of course, I was also in the mood for something sweet but who wants to bake when they're trying to relax? 

Not me. So, I created the ultimate combo: one of my favorite drinks - hot chocolate with a dash of cinnamon (if you haven't tried it, you're missing out) and chocolate cake. Why not kill 2 tasks with 1 stone. I made a couple of hot chocolate mug cakes that not only tasted like decadent hot chocolate, but looked like it also. 

This 3-ingredient chocolate cake is topped with chocolate ganache, chocolate whipped cream and a chocolate smoke cloud. I hope you like chocolate ^_^

Hot Chocolate Mug Cake
Double the recipe for large mugs
Cake:
2 tbsp. cocoa powder
4 tbsp powdered sugar
1 large egg
chocolate chips
Whipped Cream:
1/3 c heavy cream
1/2 tsp cocoa powder
1 tbsp powdered sugar
Chocolate Ganache:
1/4 c heavy cream
1/4 c chocolate chips
You'll Need:
white candy melt
sandwich bag
parchment paper
piping bag & star tip
microwave
mug
spoons

Step 1: Cake


Add cake ingredients (sugar, cocoa powder, egg) directly to the cup and stir together until completely combined. Add as many chocolate chips as you'd like and microwave for 1 minute. Add an extra 15 seconds if you'd like.

Step 2: Chocolate Whipped Cream


Combine the whipped cream ingredients (cream, cocoa, sugar) to a bowl and whip for a couple of minutes until stiff peak stage. Once they hold stiff peaks, stop whipping. If you do over whip and the cream begins to break, add a small amount of cream and whip again to bring it back to life.
Put the whipped cream in a piping bag with a star tip and allow to refrigerate until your ready to pipe.

Step 3: Chocolate Smoke


This is what's going to create that perfect little touch to your hot chocolate mug cake.
Completely melt down the white chocolate or white candy melt in a small bowl. I microwave my candy melt in a bowl for 1 minute 30 seconds while stirring everything 30 seconds. Carefully place candy melt in a sandwich bag and cut off a corner.
On a sheet of parchment, create a smoke wave by piping a question mark shape and following through with a smaller wave and long tail (similar to a snake). Set this aside for about 5 minutes to harden.

Step 4: Chocolate Ganache

In a small saucepan (or microwave) combine the chocolate and cream. If using the stove, heat on low heat and stir slowly until completely melted. It's a small enough batch to do without a double boiler, but be careful not to scorch the sauce.

Spoon the chocolate ganache over the cake and tap the mug a few times to allow for the ganache to settle into any crevasses and create a smooth surface.

Step 5: Putting it together


Pipe a swirl of chocolate whipped cream on top of the ganache.
Finish with a swirl of white chocolate smoke.
Dig in and enjoy :)


5/28/16

Maple Bacon Cake Doughnuts


While I don't eat them too often, I love a good glazed doughnut. I've always wanted to make them at home but usually don't have the time to roll out a dough, cut the doughnuts and allow them to rest. I also typically don't like to deep fry too many foods so I purchased a mini doughnut pan perfect for cake batter.

This maple bacon doughnut recipe is made with a quick one bowl batter recipe that is simple and absolutely delish. The crispy salty bacon and the sweet maple glaze is to die for. The video tutorial above shows everything start to finish along with my taste test (my fav part). I hope you give these a try and subscribe to my YouTube channel for more :)
Ingredients:
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c sugar
1/2 tsp cinnamon
1 lg egg
1 tbsp unsalted butter
3/4 c whole milk (I used soy)
Glaze:
maple syrup
1 tbsp salted butter
1/4 powdered sugar
3 strips pork bacon
You'll Need:
Doughnut Pan
Measuring cups & spoons
Large Bowl & Whisk

Step 1: Doughnut Batter 

Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients (sugar, flour, baking powder, salt, cinnamon) and whisk together until fully incorporated. This helps to make the batter light without having to sift.





Make a small well in the center of the flour mix and add all wet ingredients (milk, egg, vanilla, butter). Stir until just combined.


I then used a measuring cup to pour my batter into the mini doughnut pan.


Bake for 10 minutes of until springy to the touch.

Step 2: Bacon 


Use as much bacon as you'd like here, after all they're your doughnuts!
Cut the raw bacon into small pieces and cook on low heat to slowly render the fat. Once your bacon is done, remove from the heat and drain on paper towel. Set aside.

Step 3: Maple Glaze 


The glaze is very easy. You'll make as little or as much as you need for your doughnuts. The consistency is also up to you. Start with melted butter, then stir in powdered sugar. Add the maple syrup a couple tablespoons at a time until it reaches the consistency you'd like.

Step 4: Dip and Top 


By now the doughnuts should have slightly cooled, the bacon is ready to go and the glaze is perfect. Now dip those babies in the maple glaze and immediately top with bacon pieces before it sets.

Like all doughnuts, these are best warm so eat up and enjoy!





5/25/16

May Showers Cake - Made My Bakers Box


Most of can agree that one of the best parts of May are the beautiful blooming flowers. In celebration of the May flowers and my Mother's birthday/ Mother's Day I decided to do a flower wreath cake.


Click to watch the video tutorial.

If you haven't yet heard of a flower wreath cake, it's simply a cake decorated with buttercream flowers in the shape of a wreath as seen in the picture. Of course I took it a step further by painting a grassy border for a fun Spring scenery. I was inspired by this Months Bakers Box which had baby blue frosting, sugar lady bugs decos, sugar honey bee decos, green fondant and other fun goodies.





You'll Need:
Cake (fully prepped and ready)
Gel Dye: Blue, Green, Yellow, Red or Pink, Brown
Edible sugar ladybugs and bees
Paint Brush
Flower Nail
Parchment or Waxed Paper cut into squares
Cake Scrape/ Bench Scraper
Piping Bag & Tips: Tip #1M, #127
Toothpick

___________________________________________________

Step 1:
I started with one big bowl of white vanilla frosting.


Color half of the frosting sky blue. Cover the entire cake in the frosting by starting with a large amount on the top. 

Use a cake decorating spatula or large knife to spread the frosting evenly on the surface in clean swipes. Bring that frosting down the sides of the cake and use the cake scraper for a smooth and clean finish.



Refrigerate for at least 20 minutes or until buttercream has hardened.
Divide the rest of the frosting into as many colors as you'd like for your flowers. I had a bowl of yellow, red, and the rest of the blue.


Step 2:
I recommend watching the video above if you've never attempted buttercream flowers. Using these 2 tips give a great variety.
Fill the piping bag with the frosting color of your choice. Starting with a petal tip ( there are many, I used #127) always allow for the thick side of the tip to be inward or at times touching the rose nail. The thin side gives the flared edge of the flower which should be outward at all times.
Flower 1: Pipe a small dot of frosting onto the rose nail to attach a square of parchment paper. Start a rose piping a small mound in the center. Pipe one small petal around the mound, bringing it fully to where you started. Pipe another petal the same way and continue turning the nail while piping. Use this method to make the flower as large or small as you'd like. Carefully remove the flower from the nail and set aside.



Flower 2: Pipe 2 layers of ruffle petals while turning the rose nail. I piped 3 petals per row. As seen in the top 2 pictures on picture 2.
Flower 3: Pipe 5 small petals flat onto the rose nail while turning as needed. Do this by starting in the center of the flower nail, while piping slightly go outward and bring it back in to the center. Slightly overlap the next petal onto the previous one and continue.




Flower 4: Using the same tip (picture 3) make a closed flower by piping a small mound and surrounding that mound with petals. Each petal should be piped inward and not flared out. This is a very easy flower once you have the flow down.



Flower 5: Using the #1M tip (picture 4) make a simple rosette flower by starting in the center and piping outward while turning the nail.



Flower 6: Use the same tip and hold it directing onto the flower nail. Pipe a small amount of frosting while turning the rose nail. Stop piping and keep slowly turning the nail - pull up quickly to help make that perfect space in the center.
Optional: Using other colors and tips, fill in the centers of a few of the flowers.


Step 3: Grass


Picture of Grass

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Place all of the flowers in the freezers (10 minutes) or fridge (20 minutes) until completely hardened.
Luckily the next few steps are a lot of easier.
Dip the paint brush into the green gel dye and brush directly onto the cake starting from the bottom and going upward. Make some grass strands darker and some lighter. Paint around the entire circumference of the cake until the grass is thick enough to your liking.
Place the candy bees randomly on the sides of the cake. Dip the toothpick directly into the brown gel dye and create a trail behind the bees by dotting a pattern onto the cake.

Step 4: Topping

Picture of Topping



Once the flowers are completely hardened, remove them from the waxed paper and place them around the top of the cake. This should be random. Play around with the placement of the flowers and try not to over think it.
I used a couple of shades of green buttercream to pipe a few leaves throughout the flowers to fill in any gaps.

Lastly top with the sugar ladybugs and pat yourself on the back. Grab the camera and a plate - you deserved this.