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Kahlua Mudslide Cake

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4 Leaf Clover Brownies

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Chocolate Covered Strawberries

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10/20/15

Bloody Brain Cake



Halloween is near and everyone is looking for that perfect dessert. Well, this bloody brain cake will give you both a trick and a treat. Spook your guests with this easy brain cake that you can whip up in no time. Click the video to watch the tutorial.


You'll Need:
A metal bowl
Cake batter
Fondant colored light brown (use three drops of brown gel dye)
Burgundy or Maroon gel dye
Strawberry pie/cake filling
Vanilla Frosting
1/2 Cup Water
Long knife

Directions:
1. Preheat the oven to 350 degrees. Grease and flour a large metal bowl as you would a cake pan. Pour your batter (1 box or enough for two 8" cakes) into the bowl and bake at 350 for 15 minutes. Lower the heat to 325 and bake for 20 more minutes until a knife inserted comes out clean.
2. Once cooled, remove the cake from the bowl and carve away two sides (across from one another) leaving a curved edge. Continue to round the edges of the cake by carving away little pieces until you get a brain shape. One end will be slighter wider than the other end. Similar to the shape of a chicken with no legs or wings....does that help?
3. Frost the cake with vanilla frosting only applying enough to coat the cake. Then, using a large knife, mark the center of the cake lengthwise. This line will mark the left and right hemisphere of the brain.


4. Create a tan colored fondant by using a 2 to 3 drops of brown gel dye. Once ready, roll pieces of fondant into logs about 1 cm. in width, or as thick as a Crayola marker. Create different lengths.

5. Begin to add your fondant pieces to the cake at random but working on one side at a time. Remember not to cross that center line. Curve some of the fondant pieces that are closest to the line for a more realistic brain.

6. Similar to a puzzle, fit the pieces of fondant together keeping them as tight as possible to avoid gaps. Every once in a while, lightly press the fondant to flatten the surface and push the pieces closer together.
7. Once you've covered the entire cake. Use a large knife to create the center gap and separate both hemispheres. We're not cutting the cake, just using it as a spacer, you can also use a ruler for this.
8. In a bowl add 1/2 cup of strawberry cake filling, 1/4 cup of water and a couple drops of burgundy or maroon gel dye. Mix to combine. Depending on brand of filling, another 1/2 cup of water may be added to thin the sauce out. It should be a jelly like consistency but slightly runny.
9. Spoon the sauce down the center of the brain, and fill in any small gaps between the fondant pieces. Allow some of the "blood" to drip down the cake and also smear some on the cake plate.
Top with a knife!

Happy Halloween
Click above to watch the video tutorial.

10/14/15

How to make Fondant Leaves | Baby Shower Cake


It's the season for beautiful colors, warm flavors and some creative fondant work.

I was asked to do a baby shower sheet cake covered in fondant leaves and acorns with a pumpkin topper which is a big chocolate cake ball covered in fondant. This gave me the perfect opportunity to purchase some leaf cookie cutters that I've been wanting for a while. I wanted two specific leaves and in different sizes. Wilton's fall leaf cookie cutter set was perfect. I knew that I was going to be making the acorns by hand so I wouldn't be using that cutter, but it will definitely come in handy for some Fall cookies. 

These intricate leaves look very hard to make, but in fact they're not, they're actually more fun than anything. This is one of those projects where you get to play with your food. The hardest step is choosing what colors to blend. So let's get started, here's how to make realistic fondant leaves for all of your autumn baking needs!
If you have any questions please leave them below and/or watch the video.
The actual cake flavor is an Orange Velvet Cake with blue swirls (to represent the baby boy) and chocolate buttercream frosting. Also, watch the video to learn how to make fondant acorns.


ENJOY!
You'll Need:
5 or 6 shades of fondant: Burgundy, Green, Light Green, Brown, Yellow and I also added Orange.
Fall leaf Cookie Cutters
Rolling Pin
Gumpaste Ball Tool
An egg carton or a mold to shape the leaves (rolling pin, bowl, etc.)
Directions:
Choose an arrangement of colors. For the first set of leaves, I combined green, yellow, burgundy and brown.


The second set of leaves are green, yellow, and leftover fondant from the first set.
Combine the fondant pieces and knead until the colors have combined to your liking. Remember not to over-work the fondant, you still want to be able to see each of those colors that were added.


Roll out the fondant and cut using the leaf cutter of your choice.

Optional: Using a ball gumpaste tool, thin out the edges of the leaf by gently running the larger end of the tool along the edge.





Next, using a gumpaste veining tool (or a toothpick), apply a vein going down the center from base to tip. Following the natural shape of the leaf, apply a vein in each section and finish by adding smaller veins.


Shape the leaf by laying in an egg carton, a bowl or any other clean inanimate object that might do the trick! Let the leaves harden over night and voila! You've got edible fall leaves! Enjoy!



 Click below to watch the video and see how I made fondant acorns!


10/5/15

They're alive! Try these easy buttercream cupcakes with only a few necessities. Swap out the piping bag for a small sandwich bag to consider these one of the quickest, cutest Halloween cupcakes ever. Scroll all the way down to watch the YouTube tutorial. Don't forget to subscribe to the channel while you're at it! 



You'll Need:
Frosting: Green, Black, White
Piping bag w/ small round tip or a Sandwich bag
Cupcakes
Butter Knife

1. I used a couple dots of green gel dye to achieve this shade of green. Using a butter knife, simply pat a large mound of frosting on the cupcake and flatten the top while keeping some height to the frosting. If needed, scrape the knife around the frosting for a cleaner edge.



2. Place the black buttercream in a piping bag with a small circle tip OR a sandwich bag with a small cut in the corner. Pipe zig-zags across the top of the cupcake to create the hairline. Continue to go around the edge and fill it in completely. Use the piping tip or a tooth pick to completely fill in all of the small gaps.



3. Next, create a few stitches by piping one short line (about 1/2 in.) with 2 or 3 lines going across. For Frankenstein's mouth, I decided to do a zig-zag smile and a straight face, but you can do whatever you'd like here. I'd recommend making each cupcake look different.



4. Place white frosting in a sandwich bag with a small cut in the corner to pipe the whites of the eyes. To remove the peak on the eyes, simply wet a finger and lightly pat the white dots to flatten.


5. Once again, take the black frosting from before and pipe small black dots in the center of the whites. This is also a great place to personalize the cupcakes. Here, you can make the direction of the eyes different on all of your cupcakes.

You can also pipe a small dot on both sides of the face to make small bolts.

Happy Halloween.
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