Frosted Fantasy Cakes

…OOOooo…Cupcakes!

Amelia — Wed, 17 Mar 2010 05:49:45 +0000

I tested some recipe combinations for my Decadent Gourmet Cupcake Class this Saturday. I am really loving these cupcakes. It’s a good thing I don’t have these around my house every day. Self control is something I don’t have much of, especially when it involves things like mascarpone buttercream or coconuts and macadamias. Yum!

Sweet Flowers Sweet Friends

Amelia — Mon, 15 Mar 2010 23:18:02 +0000

I had the chance this weekend to go and make some sugar lilies with my friend Paula. It was interesting to see the different ways that we have learned to make flowers. What was really cool was that I feel like we both learned some new fun things that we can use. I learned a trick about how to use a single sided veiner to make a double sided impression. And I showed Paula my nifty groove board. The best part was that I had a bunch of fun hanging out with Paula. If anyone knows Paula, you know what I mean. She’s so fun to hang out with and share stories with. I came home all laughed out. Thanks Paula.

Viewing Party for Ultimate Cake Off Episode

Amelia — Fri, 12 Mar 2010 23:35:23 +0000

I’m getting really excited for my episode of Ultimate Cake Off. It’s coming up soon. A week from Monday at 7:00pm Utah time. I have been trying to put together a party for friends and family and I couldn’t find a location that would work for everyone until now. John at the beautiful Seasons at the Riter Mansion has been kind enough to work with us to be able to have a small party at their location. It is a beautiful Reception Center and Bed and Breakfast; one of the finest in the Cache Valley area. Thanks to the Riter Mansion and thanks to all of my family and friends that are coming to support me.

Upcoming Class: Gourmet Cupcakes March 20th

Amelia — Thu, 11 Mar 2010 20:22:07 +0000

I have taught a few cupcake decorating classes over the last couple months at our local Kitchen Kneads store here in Logan, Utah. I have failed to post about them though. Because of the fact that the classes fill up so quickly, I felt that they didn’t need any extra advertising. However, now that I’m blogging regularly and like to talk about upcoming events, I thought it would be good to start blogging about them.

All of the cupcake classes that I have taught so far have been all about the decorating. This class will focus on the flavors. I will be sharing some of my favorite recipes and teaching how to bake a perfect gourmet cupcake. Of course I will teach some decorating as well. The last time I checked the status of the class, it was almost full. So, if you are interested in taking this class, you can contact Kitchen Kneads for availability.

Article in Logan Herald Journal

Amelia — Tue, 09 Mar 2010 17:15:38 +0000

I didn’t plan well today. I published my post this morning not thinking about the fact that I had an article coming out in the Logan Herald Journal today. I couldn’t pass up posting about this, so today we get two posts. Here’s a link to the Herald Journal Article. I really enjoyed reading it and I think that the writer, Lael Gilbert, did a wonderful job. The article touches on my feature on TLC’s Ultimate Cake off as well as my “Journey Begins” cake that won 4th runner up at OSSAS 2009. Check it out.

One of My First Wedding Cakes

Amelia — Tue, 09 Mar 2010 16:23:05 +0000

Todays post is a blast from the past. I was sent some pictures today from a good friend of mine. Aleece and Rex White recently celebrated their 7th anniversary. They are an amazing couple with 5 kids. Yes! 5 kids in 7 years. A set of triplet boys a year ago quickly caught them up to my crew of 5. So, in honor of their accomplishments and to show how far I’ve come, I thought it would be fun to post some pictures of their wedding cake.

This wasn’t the first, but one of the first wedding cakes of my career.

You can’t really see the detail, but this was my first attempt at scroll piping. With no training, I think I did a pretty awesome job.

The cake was buttercream with a fondant look. That was before I knew the whole paper towel trick too. I spent HOURS working on smoothing the edges.

Overall, it was a beautiful day for a beautiful couple. Thanks Aleece and Rex for letting me be a part of your special day and for trusting me with as little experience as I had. Congratulations on 7 years and I wish you many more happy years to come.

Utah Wedding Cake Trends

Amelia — Mon, 08 Mar 2010 22:51:33 +0000

Utah is a unique state when it comes to weddings, so I decided to write a little about Utah weddings and how they affect Utah wedding cakes. Wedding receptions in Utah can be a bit different than in other places. The biggest reason for this seems to be due to the fact that a lot of Utah families are larger than average, and quite frankly, parents of the bride and groom want to invite a lot of friends and extended family to the reception. That being the case, a sit down dinner reception can become quite expensive. So, instead of having a formal four course dinner, many couples opt for a more informal open house type of reception where many people can come and congratulate the bride and groom on their special day.

So, how does this affect a wedding cake? Traditionally, the ceremonial wedding cake cutting takes place after the dinner. With an open house setting, there are usually hors d’oeuvres and light deserts with guests coming and going. The concern is being able to serve cake to guests that come at the beginning of the evening as well as having a nice looking cake for guests that are coming later in the evening.

One way to handle the wedding cake cutting is to include a time of ceremonial events in the invitations. That way, the guests that care to watch and be a part of the cake cutting, can plan to come at that specific time. Another solution is to have a display wedding cake made that has only one tier of actual cake that is real and serve cake slices from a sheet cake. This way you can have your cake and eat it too. Be aware though that this method is not necessarily a less costly way to go. The decorator is not only making one wedding cake, but multiple side cakes as well. The cost will usually be about the same. But the cake can be cut at the time that works best for the couple and the guests can all have a delicious slice of cake whether they are the first to arrive or the last.

Regardless of the type of reception that is chosen, a beautiful wedding cake is always the centerpiece of the reception… aside from the bride anyway.

Feature on Cake Wrecks Sunday Sweets

Amelia — Sat, 06 Mar 2010 15:00:28 +0000

In the Month of December, Cake Wrecks decided to do a charity month. Every day they focused on a charity and included a link so that all of the followers could donate to that charity. It was a wonderful and thoughtful thing for them to do. They raised a lot of money and did a lot of good. At the end of the month their Sunday Sweets post featured an extreme cake that was made for a charity. That cake was the Christmas Tree Cake that my team made for The Utah Festival of Trees. Check out the post HERE!

I’ve always wanted to be on Cake Wrecks–Sunday Sweets only! The rest of the week is dedicated to cakes that have gone horribly wrong. If you haven’t checked out Cake Wrecks yet, you seriously need to. I can’t believe there are so many hilariously horrible cakes out there, but I’m glad there are. Thanks Cake Wrecks for the feature and for being such a cool blog.

Utah Festival of Trees Charity Cake

Amelia — Fri, 05 Mar 2010 15:00:36 +0000

I know Christmas was three months ago. But like I said, I’m trying to catch up on the major things that have happened and I couldn’t consider things caught up without mentioning the Christmas tree cake for the Utah Festival of Trees. A few months ago, after being contacted by TLC, I decided that it would be to my advantage to put together a team just in case we were selected. So, I called a few of my cake friends and planned a time to get together for a test run…just to see how well we work together and how quickly we could get things done.

In the process of planning, we thought it would be fun to be able to donate the cake to a charity. We had already designed a Christmas tree cake, so I thought that I would check with the Utah Festival of Trees to see if they had a place for a 7 foot tall edible Christmas Tree.

Fortunately, the Festival Committee thought it was a great idea and they even arranged for us to be able to make the cake on site. It was a really good thing for me to get together with these talented decorators and see how team decorating works. It’s so very different from working on my own.

Here are a few things I learned from my experience:

1- Be overly prepared
We ended up not having the right sizes of structure and had to have my husband run to the hardware store for replacement parts. You can’t do that at a live competition. It needs to be perfect.

2- Work FAST
Time flies when you’re trying to put together a 7 foot tall cake in 8 hours.

3- Have a detailed timeline
I learned that with several assistants, it’s impossible to communicate to each one exactly what they should be doing at all times. They are not mind readers.

4- I have amazing and talented assistants/friends
Dianne Holgate of Cakes by Dee-sign in New Mexico
Tara Churchill in New Mexico
Paula Ames of Cake Creations in Idaho
Lynn Winter of Sugar Bakers in Idaho

Amazing Misfit Toys made by Dianne Holgate

Candy garland and candy ornaments made by Lynn Winter

Skater snowman. One of the many unique little guys made by Tara Churchill.

Snowflakes and toy drum made by Paula Ames

A sugar train with working engine made by myself.

Teaching at ICES Convention 2010

Amelia — Thu, 04 Mar 2010 15:00:45 +0000

This year the ICES (International Cake Exploration Societe) Convention is in San Diego, California. Since I live in Utah and am fairly close to where the convention is being held compared to previous years, I knew that I was going to attend the convention. I have been an instructor locally here in Utah for several years and I have been wanting to branch out. So, I decided to apply for an instructor position for the convention. I hoped to be accepted, but I understood that there are a limited number of teachers and many applicants.

To my great surprise, I was accepted as an instructor. I have been chosen to teach Shadow Stenciling with Brushed Embroidery; a technique that I used on my Love Letters cake that won 3rd runner up at the OSSAS.

I feel totally honored to have been accepted as one of 26 hands-on instructors for the largest cake decorating convention in the country.

Monday, March 1st was the first day of registration for the ICES convention. I was not able to register until late that night due to a funeral for my husband’s grandmother. However, I was informed that night that my class was one of two classes that had sold out by midday. I was speechless. I suppose I am a little more well known and knowledgeable than I give myself credit for. I am thrilled for this opportunity and am blown away by the reception I have received into the world of cakes. Thank you to everyone who signed up for my class and my apologies to those who want to to sign up but didn’t get the opportunity. I suppose I need to be offering more classes.