Buttercream roses and chocolate

Bridget & Roses 09Okay, sometimes I feel like a gal from another era. I’ve been making cakes for over 20 years now. Hard to believe. From time-to-time I dig deep and go for the classic, old fashioned look — a cake with buttercream roses. I personally love the look of a fondant cake but sometimes, depending on the occasion, a buttercream decorated cake is perfect.
This one to celebrate a birthday with chocolate icing and creamy roses. Happy birthday Bridget!

Rock around the clock

electric guitar 22This funky little electric guitar was for Marc’s 50th birthday. I used all sorts of candy for the frets and other guitar parts. His wife requested I used two of his faves: Kit Kat chocolate bars and chocolate covered coffee beans. Done! I also used chocolate mint sticks, jujubes and a Lifesaver.
Marc loved it and I know he’ll rock his 50s!

The bride wore blue

wedding KateTilkerJust down the road a piece, my friend’s daughter was marrying her partner in a small, family wedding outdoors on the farm. With only ten friends and family in attendance, the cake didn’t have to be big. But it did have to reflect the couple’s love for water and scuba diving. Kate wore a pale blue dress, Zac had a blue flower in his lapel and the cake kinda matched them both. Happy days to the happy couple. Keep swimming you two!

Tomato soup cake with seven-minute frosting

TomatoSoupCakeWhen I was a little girl, my mom always made me a cake covered with seven-minute frosting for my birthday. It was my absolute favourite. The reason it’s called seven minute frosting is because you beat it for seven minutes over the stove. She always drizzled it with melted dark chocolate.
In this case, I decided to try a 1950s recipe for tomato soup cake. (My birthday cake was most always chocolate.) It came out great! Reddish in colour and kinda spicy.Here’s the recipe:

Tomato soup cake Makes one 2-layer cake

2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
One 10 3/4-ounce can condensed tomato soup (I used Campbell’s)
1/2 cup shortening
2 large eggs
1/4 cup water
1 cup raisins

Preheat oven to 350° F. Grease and flour two 8-inch round cake pans, shaking out any excess flour. In a large mixing bowl, combine the dry ingredients. Add the soup, shortening, eggs, and water. Beat together until everything forms a smooth reddish batter. Fold in raisins. Pour the batter into the cake pans. Bake for 35 to 40 minutes; when the cake is done, a toothpick should come out clean. Let cake cool completely before frosting.

Seven-minute frosting (Paula Deen’s recipe)

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Retro choco mint cake

chocolate mint 2010Two of my favourite flavours are chocolate and mint. When I spied a package of creamy pastel mints at the store, the kind I grew up with, I had a good giggle — I didn’t even know they still made them!
I thought they’d be a lotta fun on a cake. They definitely have a 1950s-’60s vibe to them and they taste great with chocolate! What could be bad?
A double dark chocolate layer cake with chocolate frosting and creamy pastel mints. Blast from the past!