Cozy Coupe Cake

When I get a request for a cake that is based on an actual object, I usually try to go directly off of an image. In this case, I found a picture of a cozy coupe from the front and traced the outline and major details also. I just hold the blank paper on top of the printed picture and use a pencil to draw the lines. I then scanned this in and inserted the picture into a drawing program where I could expand the picture to the size I needed to use the most amount of the 9×13 cake I made. In this case I trimmed the sides of the top and added them to the top to make the correct height of the cozy coupe. I also did some skimming to give it more dimension – adding the skimmed off parts to the eyes and face of the coupe. After I had it to the point I was satisfied, I then crumb coated to seal in the moisture while I worked with the different colors.

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I piped on the main color – in this instance – red, and smoothed and made impressions for the bumper and mouth.

When I am working with buttercream I like to use waxed paper as a mask to keep the colors separate. So before I piped on the black, I cut out waxed paper and covered the well- crusted red so the black would not overlap where it shouldn’t.

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After allowing the black to crust and smoothing them, I went on to the white. The background of the cab portion and the eyes were white. I did not use a waxed paper mask for these, but very carefully piped and smooth the colors trying to keep a relatively straight clean line between colors.

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Then it was time to add the yellow cab portion. Again, I piped the yellow on with a large round tip which helped to keep a nice line between colors.

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Waiting between each color takes a lot of time, so it probably took me an hour and half on and off working on just the base icing of this cake! If you are comfortable with fondant (and the people you serve like it!), that would be a much faster avenue of covering a cake like this.

Now – here comes the fun part – the details. This is where a cake comes to life!

cozy coupe

cozy coupe side black

Here is the little smash cake that went with it…

Steering Smash black

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Airplane Cake

Last weekend was busy with cakes and I took a few extra pictures to share how they were put together! This was for a little boy who was turning 2.

Airplane black background side

I started with a 9×13 chocolate cake.

I cut the cake in thirds the long way – giving me 3 3”x13” strips.

airplane-template

I then used the above image to form the airplane. I did some rounding of the body along the bottom and also along the front. I also shaved some off the top between the cabin and the tail fin. I also shortened the back wings so they were shorter than the front wings. All in all, it went pretty quickly. I then threw a quick crumb coat on the whole works to hold in all the –- you guessed it! — crumbs.

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The sky if really the limit for how you want to decorate the shape. I didn’t have a lot of time so I stuck with the white with colored accents. But you could easily do different colored wings and belly or more embellishments like stars etc. I added a few “clouds” along the edges to give the impression of clouds.

The little boy was pretty excited about it, so that makes it a lot of fun!

Airplane black background

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Creating a Cross Cake

With the Easter Season soon approaching, I thought I would do a tutorial on how I do a cross-shaped cake. I do not like to buy all sorts of shaped pans, because the sizes are so limiting and you may only need to make that type of cake once! So I have come up with a way to make a nice-sized beveled cross out of a sheet cake. The nice part of it is that I’m able to offer different sizes to my customers.

After baking and cooling, you cut off the extra part of the rectangle to make one equal sized square. This was an 11×15 cake so my square ended up being 10.25” by 10.25” (with the shrink after cooling). Then divided that square into 3 equal strips.

You can then place 2 of the strips in one line and cut the 3rd strip in half and add to either side of your main cross strips.

This shows how the square is cut and laid out. I have also added some frosting to help the next layer stick.

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If you didn’t want a beveled look you could just bake up any square- sized cake (or cakes if you want a full 2 layer cake) and frost and decorate as you like.

Next we are going to be working with the excess of the sheet that you cut off to make the square which formed the base of the cross. I torted – or cut the piece in half through the middle to make 2 shorter pieces.

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These 2 pieces were then cut in half to create 4 small strips.007

You can then center these narrower, thinner strips over the cross cutting off the excess and leaving a 1/2” of so uncovered on all the ends/arms of the cross.

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Okay – so this part is a little tricky to explain and show, hopefully I don’t lose anyone!

I took what I had left of the smaller strips and cut them down into about 1/2” strips. These are going to be used to create the bevel between the 2 layers of cake.

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Here, you can see I start by adding some icing to help the pieces stick and placing the small strips directly beside and on top of the other layers filling the gap I left with the narrower strips on top.

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You will not have enough scraps to cover all the gaps. When I have placed all the excess that I had, I start to cut the beveled edge – using the cut strips to create the bevel on the areas not covered.

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So – I’m starting at the top right where the small strip meets the edge strip and angling a cut down to the top of the bottom layer. If you flip it around, it will fit perfectly in a bevel space that is still empty. Make sense?!?!?

Here is another closer-up picture…

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I have to use ALL the scraps, plus some of the stuff that was shaved off in the initial leveling. I really like this part, because there is very little waste – and the customer gets all the cake that they pay for!

This next tip is huge, especially if you are new to cake decorating: buy and use a large icing tip! This is really true when you have so many cut edges. The cake will crumble and your frosting will be a mess otherwise.

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Pipe the strips of frosting on…I usually start with the sides, then the bevel and then fill in the top.

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Take your icing spatula and smooth out the frosting. I do my final smoothing with the Viva method (see CakeCentral for more details on that) and a fondant smoother.

And this is what you end up with! A nicely beveled cross-shaped cake!

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This is how I decorated the cake you see above.

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Here are some of the cross-shaped cakes I’ve done up to this point:

Well, hopefully this has inspired you to try a cross-shaped cake for your loved ones!

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