Sushi Pusheen Cake

My nephew loves sushi and he loves Pusheen, so his request for his birthday cake was Pusheen wrapped up in a California roll (otherwise known as Susheen).

The rice is marshmallow piped over top of a chocolate cookie structure. I made the Pusheen cake separately, inserted it into the middle of the rice tube, then filled in the space between the rice and the Pusheen with marzipan krab and avocado and fondant cucumber. The nori is fruit leather, painted with green food coloring. The wasabi is also marzipan and the ginger is just thinly sliced candied ginger. The base is covered with royal icing and is supposed to look like a slate serving tray.

When I made my Rainbow Unicorn Pusheen Cake and my Valkyr Pusheen Cake, they were rainbow colored inside, but the layers of the cake were still flat. This time I decided to make the inside rainbow shaped as well as rainbow colored.

Swan Cookies

Because Mom and Dad’s 50th anniversary party had to be on Zoom, the attendees couldn’t have any of the cake. So I sent everyone cookies. 

They’re almond cookies with cherry royal icing and gold leaf on the beaks.

They’re shaped like swans to tie in with the cake and because Mom and Dad had plastic swans on their wedding cake 50 years ago.

Big Time Bake

I’m back on the Food Network! You can watch me in the “Fantasy” episode of Big Time Bake.

Isaac Caboom Cake

Based on Duke Caboom from Toy Story 4, the figure on top of my Isaac Caboom cake was supposed to do a daredevil jump off the end of the cake. Like many of my cake mechanisms, it sort of worked eventually, but not as well as I had hoped. Which is pretty on brand, both for me and for Duke Caboom.

The cake is lemon cake with raspberry mint white chocolate ganache. The red, yellow, and orange piece on top is isomalt. The guy is made out of gum paste with royal icing detail piped on top.

4th of July Entremet

Here's a little entremet I made for a 4th of July party. It's vanilla cake layered with cherry mousse and a cherry jam glaze on top.

Ancient Red Dragon Cake

Our love of Dungeons and Dragons continues! For her birthday this year, my niece requested an Ancient Red Dragon, guarding a d20, sitting on rocks that spell out “Roll for initiative.” At this point, I’m becoming something of a dragon specialist (see my Frost Dragon Cake and my Norbert(a) Cake), so this seemed well within my skill set.

The chunks of rock themselves are sea foam candy, carved into the shape of the letters, with strips of red and orange LEDs behind them, hooked up to a basic flicker effects controller.

The sides of the d20 are made of gum paste, precut into triangles and assembled around the cake in the center. It turns out that an icosahedron is a very difficult shape to assemble accurately, so I had to do a little shaving and filling to make everything fit, but I was able to mostly hide the imperfections on the back and underside of the die.

I premade the head out of gum paste, so it would be totally dry when I went to assemble the cake. The wings, the spines on its back, and the little fins around the mouth are made of wafer paper (of course with some wire support inside the wings.)

To make the mouth glow, I ran wires down the underside of the belly to a flame simulation LED under the tongue (which is also made of wafer paper). I really wanted smoke to come out of the mouth, too, so I ran a tube up the underbelly and into the mouth as well and hooked it up to the same dry ice fogger I made for the Frost Dragon Cake. The fog didn’t really come out of the mouth, I think because the tube I used was too narrow, so I unhooked it and just made a dramatic atmospheric cloud of fog around the whole scene.

Pusheen Cupcakes

If you haven’t figured it out already from the Rainbow Pusheen Cake, my nephew loves Pusheen. For Christmas, he got a Pusheen calendar that indicates that February 18 is Pusheen’s birthday. So naturally we had to have a party. The cupcake toppers are run-in sugar portraits of all the stuffed Pusheens that he owns, plus Pusheen’s siblings, Pip and Stormy. Happy birthday, Pusheen!

Rainbow Unicorn Pusheen Cake

What’s cuter than Pusheen? That’s right – Rainbow Unicorn Pusheen! Cute cakes aren’t generally my forte, so I’m pretty pleased with how this turned out. The cake is lemon butter cake with white chocolate ganache filling, in rainbow color. The horn, tail, and mane are all royal icing.

Mr. Men / Little Miss Cake

I am not personally a fan of the Mr. Men / Little Miss franchise but my friend Isaac is. The cake itself is layers of thin sponge and lemon mousse. The cloud pattern is baked into a thin cake, like you might for a roll cake. The cloud patterned piece is laid around the interior circumference of a springform pan, then inside of that are alternating layers of sponge cake and lemon mousse. On top is an apricot jam glaze colored with food coloring. I’ve never made this kind of cake before. It was both surprisingly easy to do and quite delicious. For the figures, I wanted to try stained glass isomalt. The black lines are piped with royal icing and then I dabbed the melted isomalt in with a toothpick. It worked really well except that I think you are supposed to then put a layer of clear isomalt over the back to hold it all together. Since I didn’t do this, the royal icing joints were definite weak points. The figures are more or less just sitting on top of the cake, which looked great for a few minutes, right up until the royal icing began to dissolve in the glaze. I have had this problem before with royal icing and various other edible substances, but apparently I haven’t yet learned my lesson. Fortunately, everyone got to admire the cake before we had a Mr. Men structural failure and we ate it very shortly thereafter.

Bar Exam Cookies

My good friend just passed the bar exam with flying colors! To congratulate her, I made her these cookies with "Esq." over her initials and her bar exam score.

Frost Dragon Cake

My creative brief for this cake was a frost dragon from Dungeons and Dragons. As far as I was able to discover, there is not actually a canonical frost dragon in D&D, but I found a photo of this figurine and my niece deemed it acceptable so I set about transforming it into cake. 

The interior support structure of the dragon is made of foam core and 1/8” brass rod. The landscape around the dragon is rice krispie treats covered with royal icing, which I applied with an offset spatula then textured with a damp paper towel. The underbelly of the dragon is also made of rice krispie treats, as a result of which I was reminded of a valuable lesson – rice krispie treats don’t stick very well to foam core, at least not well enough to be used upside down, supporting the weight of a layer of fondant. The rice krispie treats began to separate from foam core, resulting in some big cracks on the dragon’s belly. 

Before it got any worse, I added a few more rock formations to support the belly and patched the cracks with royal icing. About 2/3 of the tail is also rice krispie treats and the rest of the tail and body in chocolate cake, covered with fondant. The legs are a 50-50 mix of fondant and gum paste. I did all the scale texture with a highly sophisticated tool that I made by cutting a v-shaped notch into a piece of foam core.

Before I attached the head, a 2-year-old friend who was hanging around our house told me that it looked like a dolphin. She’s not entirely wrong. With the head connected, though, it began to look like a dragon. The head is made of gum paste formed over a mold I made out of foam core. 

The wings are also gum paste, over top of a structure made of wire. The wings were the part I was most nervous about attaching, but they turned out to not be a problem at all. The treasure chest and the coins are also made of gum paste, with royal icing accents on the chest.

Because no dragon is complete without a miasma of ominous fog, I ran a PVC tube under the cake board and up into the treasure chest. I hooked this up to a home-made dry ice fogger, which consisted of a 5-gallon bucket with 3 little fans I had lying around glued into a hole I cut in the side of the bucket and – voila! The fog didn’t last too long, because there was no heating element in the fogger, but it was cool while it lasted.

Guardian Skywatcher Cake

For his 9th birthday, my nephew asked for Guardian Skywatcher from Legend of Zelda: Breath of the Wild. If you aren’t familiar with it, it look something like this:

This was one of those cakes of which I just underestimated the difficulty. In retrospect, the difficulties should have been obvious. The shape of the Guardian Skywatcher is very undercut. It has pieces suspended off the sides by thin supports. The propellers are wide at the tips but narrow in the center. And the entire thing is flying. None of these things are easy to achieve in cake.

Yet I blundered into the project with big ambitions but minimal preparation. Long story short, it was almost, but not quite, a total disaster. Attaching the pieces on the sides was a nightmare. The propellers all broke before the party. Even the pink piping gel I used for the glowing sections faded before the party started. On the bright side, at least the entire structure didn’t collapse, which was a real possibility. Overall, clearly not my strongest work, but my nephew, who is among the sweetest people in the world, loved it anyway.

Miss Fritter Cake

Look – it’s  another Cars-based cake! And one of my best, if I do say so myself. If you’re not an avid follower of the Cars franchise, you might not be familiar with Miss Fritter, so if you need to get up to speed, here’s a video clip.

I’m really happy with how well this one turned out. All the detail is gum paste and royal icing. The hand painting was particularly fun to do.

I also put Lighting McQueen’s number 95 in the middle of the cake because the birthday boy loves numbers.

The nice thing about this cake was that I could just buy the die-cast toy version of Miss Fritter and measure and scale it up. Then I gave the toy to the birthday boy for his present, so it all worked out perfectly.

Here is the cake Miss Fritter next to the toy version I modeled it after and the slightly smaller toy version that the birthday boy already had.

Clash of Clans Cake

For her 9th birthday, my niece had very specific requirements – a Level 6 Clan Castle from Clash of Clans with an Archer Queen and Barbarian King as well as archers and barbarians. This is actually a fairly reasonable cake request, especially since Clan Castles are nice and square, and therefore quite conducive to being sculpted in cake. I, of course, decided to make it more difficult for myself by trying to make the archers and barbarians march in and out of the castle.

I think I actually built a pretty cool turntable mechanism out of 5-gallon buckets and rubber bands, but sadly once I got all the weight of the figures on it, it didn’t really turn. Oh well.

I also had more problems than usual with getting the figures put together. Partially this was because I just didn’t have enough time so the gum paste wasn’t totally dry, but I also had problems with royal icing that just didn’t want to dry. I still don’t know exactly what the problem was. I think I must have mixed it wrong somehow because I’ve never had that problem before. I had so much trouble attaching the Barbarian King’s hand that I ultimately had to leave it off and add some red royal icing so it looked like his hand had been chopped off in battle.

By the time we got the cake to the park for the party I was pretty frustrated, but I did eventually get all the figures standing up. I had to prop some of them up with bits of foam core concealed under green royal icing so that they wound up looking like they were knee-deep in unusually large tufts of grass.

The kids loved it, though, which is the important thing. The best part was after the cake was served when a bunch of the kids dismembered and reassembled the figures like a bunch of miniature Doctor Frankensteins.

Halloween Wars Season 4

I’m back on Halloween Wars!

Schoolhouse Rock cake

My little friend Isaac loves numbers, so for his eighth birthday we decided he should have a cake based on My Hero Zero from Schoolhouse Rock.

It was a really small, casual party at the Santa Cruz Beach Boardwalk, so I wanted the cake to be both entirely edible and convenient to eat without utensils. Each number was an individual cylinder of cake. I made the tubes, as well as the numbers, out of gum paste, then filled them with alternating layers of orange cake, milk chocolate ganache, and ginger cookies. The ginger cookies were structural, since the gum paste couldn’t bear the weight of seven layers of cake cylinders plus the gum paste figure.

To make the figure on top of the cake entirely edible, I reinforced the gum paste with an armature of uncooked spaghetti. I send my brother-in-law to the store to get the spaghetti. He evidently read every box of spaghetti in the store to find the one with the longest cooking time, under the theory that a longer cooking time would indicate sturdier pasta.

I’m not sure I’ve ever seen Isaac as happy as when he saw this cake, and he’s generally a happy guy. I love making cakes because cakes make everyone happy. This one has to rank amongst the most gratifying cakes I’ve ever made.

Minion Chicken Coop Cake

While my mom and I were taking a cake class at the Wilton School, we had a very nice Skype call with my niece and nephew.  They told us that they were planning to be minions from Despicable Me for Halloween.  We also had a very entertaining conversation about whether or not they were building me a chicken coop.  The details of the chicken coop joke are kind of hard to explain, but basically I decided to take the joke to the next level. 

So I made the cake I was making for class a minion / chicken coop cake.  Then I carried it back home on the plane.  It was greeted with shrieks of joy.

Extreme Stringwork

Mom and I took an Extreme Stringwork class.

Carousel Cake

My grandmother lives near a beautiful old carousel from the 1920s.  When we visited her when were little, she would always take us to ride it.  When I was designing her 90th birthday cake, I got to thinking about riding the carousel with her, and this is the result.

Obviously, it rotated and lit up.  The little gum paste horses on the candles are modeled after horses on the real carousel.

Torchiere Wedding Cake

So far, two couples have had the courage and/or the lunacy to trust me to design and make their wedding cakes. The first was the Seasons of Love Cake, which my sister and I made back in 2004. This is my second wedding cake.

My friends were getting married at the Orpheum, which is a beautiful old movie theater from the 20s, so I was thinking art deco; I was thinking stage lighting; I was thinking theater curtains; I was thinking dusty elegance and timeless romance.

What I came up with was this bizarre art deco torchiere cake. Both this and the Seasons of Love Cake had aspects of balance and defying gravity about them. I didn’t really do this on purpose, but maybe it tells you something about how I see marriage – delicate? precarious? buoyant? at risk of collapse? I’m not sure. I’m also not sure why it’s in the shape of a human arm, except that it let me hang the little tiny wedding cake from the wedding ring finger. Apparently I just like making cakes in human form, whether appropriate to the occasion or not.

To make the arm strong enough to hold the cake, I started with ¾” steel pipes bolted to a 24” diameter solid wood base. I bolted little wood and foam core bases to the steel pipe to support the flame cakes and installed eyebolts to support the hanging cakes. To make the torchiere light up, I ran a strand of Christmas lights around all the little bases. In retrospect, it would have been better if I had used smaller lights, as I did have some difficulty later on masking the lights with the gum paste leaves.

I thought about making the arm out of white modeling chocolate, because I thought that would be the easiest to sculpt, but I was afraid that the silver airbrush color wouldn’t show up as well on that as it would on some other materials. Then I thought about making it out of fondant, but I thought that would be too heavy to stay up on the pipe. So I decided to form the shape of the arm out of rice cereal treats and then cover it and put in the details with royal icing.

Rice cereal treats always wind up being more difficult to work with than I expect them to be. I had a lot of trouble getting them to stay in place, to the point where I briefly feared that I might have to resort to a non-edible material instead. Eventually, though, I figured out how to hold them in place with aluminum foil until they firmed up. Then I carved them down to shape and slapped on a coat of royal icing. In retrospect, I would have been better served by a more carefully applied coat of royal icing.

Once that coat of royal icing dried, I sanded the rough edges, a process that would have been much easier if I had given more attention to the first coat. Then I applied a second coat, this time carefully smoothing it with a damp paintbrush. I found that I needed to install some small aluminum tubing to get the fingers to hold their shapes. I also sanded this coat of royal icing with a fine grit sand paper after it dried. I then went in one more time to create the details of the bone structure and skin folds. I made the fingernails out of gum paste, a technique that worked well for me on the Killer Rats Cake. This time I had a little trouble because the royal icing had dried too much to let me really sink the nails into the nail beds, so I had to add some more icing over the top of the nails to marry them to the fingers. As a result, the fingertips wound up perhaps a bit bulkier than ideal. Apparently the arm was wearing acrylic nails.

To mask the central support pipe, I used some pieces of foam core covered with fondant to create a fluted hexagonal column. I also made some stylized art deco leaves out of gum paste to cover the lights at the bases of the flame cakes. Then I got busy with the airbrush spraying the arm, the column, and the leaves silver. I also added a little gum paste wedding ring to the ring finger that would support the hanging mini wedding cake.

The next step was to make the fondant curtains. I had expected this to be a challenge, and I was right. Unsupported fondant drapery is difficult under any circumstances because it’s hard to drape the heavy fondant realistically without the weight of it ripping itself apart. This fondant drapery was especially tricky because I wanted it to have the worn velour texture of old theater curtains. To accomplish this, after I rolled out the fondant, I moistened the surface and then coated it with an even layer of granulated sugar. So not only was I worried about getting a natural drape, I also had to be careful not to damage the sugar texture. Because I was applying the drapery to the arm and the column that had already been airbrushed, there was also the risk that I would mar the paint job if I moved the fondant drapery around too much. In the end, it worked out pretty well, though, and I was able to wrap some tin foil around to hold the fondant in place until it set in place. I also draped some fondant over the foam core bases that I had made for the four hanging cakes.

Another problem with my sugar fabric texture technique is that it has a tendency to get sugar everywhere. So from this point forward, my apartment was covered with a fine layer of stickiness. My good friend Angie came to stay with me for a few days for the wedding and she made a valiant effort to keep the mess under control, but I still had to loan my slippers to my other friend Jenn when she came over to visit so that her stockings wouldn’t get covered with sugar.

With the torchiere structure in place, it was time to bake the cake. It needed to serve about 150 people, so this was the biggest cake I have made thus far. I actually rather dramatically overbought on ingredients because I thought that the cake recipe I was using made only six cups of batter when, in fact, it made ten cups of batter, so I didn’t have to make nearly as many batches I thought I would have to make. I believe that in the end I made 11 batches instead of the 16 I had initially anticipated. It’s perhaps just as well that I underestimated the yield of the recipe, as I also underestimated the number of eggs that it takes to make up a cup of egg whites. I bought eggs thinking that it would take 6 eggs per cup, when it actually took 8 eggs per cup, so in this case my miscalculations almost cancelled each other out and I had about the right number of eggs.

With a truly massive pile of cake baked, I was ready to begin assembly. First I put together the nine smaller cakes – 5 for the flames, and 4 for the hanging cakes. Three of the hanging cakes were pretty easy because they were round. The fourth was a little tiny three-tiered cake. The only request that the brides had made of me was that there be a mini wedding cake, because one of them loves miniature things. This cake was so small that there actually was only cake in the lower two tiers. The top was just fondant wrapped around the central tube that all the hanging cakes needed in order to attached the chain to the base. The flame cakes took a little longer to assemble and carve because they were tall enough to require internal supports and their shape was a bit complicated. Once all the cakes were carved, I covered them with fondant. Not to brag, but I was pretty pleased with how well I did covering such small cakes.

The majority of the cake went directly onto the base around the central column. Basically, I just made a big pile of cake and carved it into an organic pyramid shape. To cover it, I used the same sugared fondant technique that I had used for the rest of the drapery. Rather than trying to cover such a big cake with one enormous piece of fondant, I did it with a number of smaller trapezoidal pieces, which worked out quite well.

At this point I wasn’t happy with the way that the flame cakes looked. For one thing, a few of them did have imperfections in their fondant, but more importantly, they didn’t have the sense of movement and life that I had been hoping for. After a bit of experimentation I found that I could kill both birds with one stone by adding a layer of royal icing, striated and textured with a damp paintbrush, which gave them more flow.

Then it was time to paint. The colors for the wedding, to the extent that there were any, were grey and a sort of muted yellow. So I tried to tie in with this by making the structure silver and the curtains a dusty yellow-gold. After masking off the arm, column, and base with tin foil, I sprayed a layer of yellow, then just a smidge of red, some gold for shine, and finally some bronze to add a sense of age.

The flames took quite a few layers of color. I’m still not sure that I didn’t overdo it a bit. I think I did yellow first, then orange, then red, then blue, then bronze, then gold, then finally silver.

Instead of painting the hanging cakes, I just adorned them / concealed their imperfections with some black fondant details. To tie them in with the rest of the cake, I textured the black fondant with the same granulated sugar technique, and then highlighted the texture by brushing on a bit of silver luster dust.

I put just a little more color into the cake by adding dusty rose royal icing fringe to the hanging cake bases and to the drapery, as well as some fondant ropes and tassels. Once these dried, I painted a little bright red and a touch of blue onto them.

I wasn’t planning to actually install the flames and the hanging cakes until the cake was at the venue, but I did attach some of the gum paste leaves around the Christmas lights that would be under the flames. I could only attach about half of them, because I needed one side to be open in order to place the flames. This made me rather nervous because I had some trouble getting them to stick and had to create elaborate tin foil supports to hold them in place until the royal icing dried. I also had trouble with the royal icing sticking because I had made it a little too thick. So I was scared that, if I had that much trouble at the venue, I wouldn’t be able to get it all together in time.

Even though the venue was less than two miles from my apartment, transport was hair-raising. At first I had for some inexplicable reason imagined that I could transport the cake in the front seat of my pickup. Since the cake was two feet wide, three feet long, and about two and half feet tall, apparently I was temporarily insane when I was picturing sticking this thing in my passenger seat. My friend Alejandro very kindly volunteered to come pick up the cake in his SUV, though I don’t think he really knew what he was getting into.

The cake literally came within inches of not fitting in the back of his SUV along all three dimensions. On the top, there was not even a quarter of an inch of clearance. All I can do is thank my lucky stars that it made it in. The only reason that I didn’t make the cake six inches longer is because that was the size that the steel pipe came in.

I actually didn’t ride in the car with the cake on the way to the venue, because I wanted to have my truck there as well, but fortunately Angie was able to go with Alejandro, so he didn’t have to face the nerve-wracking ride alone. I can now admit that I was terrified that something would go wrong on the way over, though of course I didn’t say this to Alejandro until the cake was safely at the venue. All sorts of horrific scenarios were running through my head. The royal icing arm might crack. The fondant curtains could rip. All the leaves might break off. The entire cantilevered arm might collapse somehow. I packed two huge bags full of repair equipment and supplies to cope with any eventuality.

Of course, none of these dire events happened, or even had any real likelihood of happening. The cake got to the Orpheum with no problem whatsoever. A passing stranger even helped out by holding the door as Alejandro and I carried it into the venue.

This is the first time that I’ve ever completed a cake in the midst of professionals setting up a wedding venue. I was feeling very insecure about having that many people around while I was working, but Angie kindly hung around and kept me company and distracted me with stories about her love life. The assembly actually went quite smoothly and fairly quickly. Really it was just a matter of dropping the flames onto their bases, sticking on a few more leaves, and aging the silver leaves with just a touch of black powdered food coloring.

Because I wasn’t sure how long it would take to finish the assembly at the venue, we had tried to come up with some sort of complicated plan of vehicle switching that would allow me to stay at the venue if necessary while Angie went back to my apartment to change. I was so distracted that I never understood the plan in the first place, so it’s a good thing that we didn’t actually attempt to put it into action. In the end, we had plenty of time to drive home and change and then take a bus back to the venue in time for a pre-ceremony cocktail. While we were gone, they even accessorized the cake table with votive candles and flowers that matched the colors of the cake flawlessly.

The wedding was absolutely beautiful. I was so nervous about the cake that I hadn’t eaten all day and there was an open bar, so I may have had a few more glasses of wine than was really good for me. The wedding coordinator for the venue told me that the cake was a challenge to cut, which I don’t doubt is true. Apparently he put a note to that effect in the file. Not that there’s any real likelihood that I’ll ever serve a cake there again.

I have absolutely no idea whether there was any leftover cake or what happened to the cake base, since by the end of the night I was too drunk and exhausted to do anything but let Angie roll me into a cab home  I like to picture a severed, silver, sugar arm sticking out of a dumpster being devoured by ants.

As promised, I’d like to give Executive Producer credit on this cake to Angie for cleaning my apartment, to Jenn for running to the store for emergency powdered sugar, and to Alejandro for driving the cake to the venue. Thanks guys!