Vanilla Cake w/ Mango Mousse filling - Disney Cake

My first tiered cake.  Not as easy as I thought, but hey practice makes perfect, so I'll be fine. Plus with how things turned out, I have nothing to worry about.  So, what is it? Vanilla Cake,  layered with thin slices of Mangos, topped with Mango Mousse filling, finished off with Vanilla Buttercream Frosting, and decorated with fun colors and a bit of Fondant (the silhouette of Mickey's Face)

Mango mousse Filling 
  • 1 packet gelatin
  • 1/3 cup cold water
  • 2 cups mango puree (I prefer canned over frozen mangoes.  I've yet to try the fresh )
  • 1/3 cup powdered sugar
  •  1 mango thinly sliced (use fresh or the canned mangoes.  it doesn't have to perfectly even in size. also, you only need enough to layer once over each cake layer when filling will be applied)
  •  2 cups heavy whipping cream, chilled
  • 1/4 cup granulated sugar

- using a microwaveable bowl, add gelatin to water and allow to sit for a few mins so mixture thickens.
- heat the mixture in microwave for about 30 -45 secs till the gelatin dissolves.  (be sure to stop, stir and check every so often to ensure it doesn't bubble over). SET ASIDE

-using mixer & whip attachment, whip heavy cream till soft peaks form.  Add granulated sugar and whip till firm peaks form.  PUT IN FRIDGE TO CHILL

- puree mangoes in food processor. Add water (sparingly) as necessary to loosen the puree
-if necessary pass through a strainer to remove any small chunks and strings (found in mangos)
-if necessary add a bit more water (or liquid from canned mango) to try and equal 1 &3/4C - 2 C. 

- combine Step 1 and 3. Mix well. 
- Add the gelatin/mango mixture to the whipped cream and fold with rubber spatula. (note that mixture will begin to get runny...that's fine)

-Since the mixture is now runny, chill in fridge for about 15-20mins till it firms slightly.  When it reaches that stage it will then be ready to fill cake. 
-BEFORE adding to cake....
  1. use icing/buttercream to create a dam around the outer edge of the bottom layer to keep filling from seeping out (excessively)
  2. layer the slices of mango on top of the bottom cake layer within the damn. 
  3. add the mousse on top of the mango slices and try to make it leveled evenly.
  4. add  top cake layer on top of mousse
  5. *** since you created a dam in point 1, the mousse shouldn't seep out too much, but if it does a little, don't worry.  you can scrape it off once cake is completely chilled.
  6. Put cake in fridge for at least 2hrs to allow mousse to completely chill.
  7. ***if you're in a rush, you can take it out 1 hr  -30mins sooner to apply a crumb coat of icing, BUT don't use too much pressure or you may squeeze the mousse out.  When done, put back in fridge.   
TIP:  1 week before making this cake, I tested out this mousse recipe just to make sure it tasted good (since it was my first time).  I layered it with some left over coconut cake I had in the freezer.  This combination tasted EXCELLENT.  It was light, refreshing and so tropical.


Almond Joy Cake

When it comes to flavor combos some people are mint and chocolate fans (peppermint patties), others are peanut butter and chocolate lovers (Reese's pieces), and then you have those that go ga-ga for the greatest of them all.....coconut and chocolate. Guess which group I belong to?  I love almond joys, coconut Hershey kisses, coconut syrup in my white chocolate mocha, Pepperidge Farm Tahiti cookies and more.  So when tasked with an order for someone who enjoyed the combo as much as I did, I was excited to create something that matched the deliciousness that she and I knew.

Almond Joy Cake: Alternate (4) layers of vanilla and chocolate cake.  In between each layer add Coconut Buttercream.  Cover cake with Chocolate Ganache, completed with sliced almonds and some regular Italian Buttercream on the side.

To make Coconut Buttercream: Make 1 recipe of Italian Buttercream and fold in coconut flakes and 1tsp of coconut syrup or extract.  Simple! Easy! Yummy!

**NOTE: Since there's regular buttercream piped on the sides, be sure to separate some from your mix, prior to adding coconut flakes.


Triple Chocolate Cake

What is it? Chocolate Fudge Cake, Fudge Frosting, Chocolate Ganache


Cupcake Crawl in the Twin Cities

For flavor the WINNER is.....(drum roll)....Sweets Bakeshop in St. Paul, MN.  The cake was moist, the buttercream rich, the flavors sophisticated and the look sweet and simple...this place was definitely the highlight of the day.  

For creativity the WINNER is.....(drum roll) Cupcake on University Ave., located in Minneapolis, MN.  With over 60 varieties (not offered on the same day), their drive to provide something for each guest was appreciated.

For packaging the WINNER is....(drum roll)...Sweet Retreat in Edina, MN.  Nothing, special about their cupcakes. However, I loved their brown boxes.  It was really elegant and made the product look as if it cake out of a boutique style bakery.  I liked the boxes so much that I did and online search and found a company that sells Dark Brown boxes along with other colors.  Their prices are good and delivery was fast.  Check them out and customize your brand: http://www.brpboxshop.com/cake-boxes.html

Monkey Face Cake

What is it? Chocolate Fudge Cake,  Fudge frosting,  Ganache (piped on the bottom border and face), Fondant covered  board,  Runt banana shaped/flavored candies


How to create a FUN  Monkey Face cake
  • 4 cupcakes are needed for ears.  Slice off a 1/4 off the sides. 
  • Stack 2 cupcakes with bottoms touching and add frosting in between to hold together.  Then add frosting on the side that has been sliced and connect to the cake (where ears would go).
  • For the face - find an image online and if necessary photocopy picture to increase/decrease size (should be proportionate to your cake size).
  • Using parchment paper and pencil - trace the features onto parchment and cut out the inside part of face (as shown in picture above).
  • With the pencil side up (so it doesn't touch cake), place parchment on cake and use toothpicks to keep it in place. 
  • Now you can frost the top of cake (going around the parchment).  remove parchment. 
  • Use lighter colored chocolate frosting to fill in center of face and ears
  • To add eyes, nose and mouth...
    • you can add the parchment back on and use a toothpick to perforate the placement  OR
    • use your creative abilities to determine placement and shape and just draw it on (freehand).  
  • Use ganache to outline where features will go, then fill in outline with more ganache.  Use small metal spatula (or smooth end of butter knife) to smooth out the ganache filling. It won't be perfect, but that's okay, practice makes perfect. 

TIP: To add a bit more to the presentation, bring two cake boards together (w/ double stick tape or hot glue in between), cover with foil, then with fondant with the final touch being decorative ribbon (on edge).

    First attempts with Fondant

    What is it? Yellow Cake,Chocolate Mousse, Decorators Icing, Fondant

    I decided to teach myself how to work with Fondant.  So I went ahead and purchased Wilton's Fondant and Gum Paste Student Kit and some tools which weren't include (although there were many).

    Although it wasn't as  hard as I always assumed I felt limited with the decorations that could be added to the cake.  My recommendations are if you're going to work with this medium, make a cake with more layers so it's taller and you have more surface to get creative without overwhelming the cake.

    If you'd like to share any tips with me or tell me about your first experience with this Fondant...leave a comment.


    Chocolate Cake with Raspberry Mousse

    What is it? Chocolate Fudge Cake, Raspberry Mousse, Chocolate Butter Cream

    Strawberry Cheesecake Tart

    When you can't get to Junior's located in Brooklyn, NY...this is the next best thing.  Whenever I make this it goes quickly!  

    Here's how you TOO can get a taste of NY
    Cheesecake recipe on one of my favorite sites: http://joyofbaking.com/Cheesecake.html

    1)I didn't make the sour cream topping, but I'm sure it's good! :-)

    2)to make a tart, use half of the recipe on the website 

    3) for the cookie crumb I used Keebler Sandies Shortbread cookies, I love the one with pecan's but I don't think crushing the pecans in the food processor would be good for the equipment***

    German Chocolate Cake

    6" Round Cake
    Coconut & Pecan Frosting
    Chocolate Icing
    Toasted Pecan and Coconut

    Carrot Cake

    9x13 sheet pan
    Carrot Cake
    Cream Cheese Frosting
    Optional raisins and walnuts

    ** The secret to a deliciously moist carrot cake is.........(drum roll)....adding apple sauce to the batter. 

    Coconut Cupcakes

    Coconut Cupcakes
    Italian Buttercream
    Coconut Flakes
    Sliced Almonds

    Red Velvet Cake

    9" round cake
    Red Velvet Cake
    Cream Cheese frosting
    Optional Walnuts

    **There's more to Red Velvet cake than just the color.  It's the buttermilk and vinegar that give it it's unexpected tang and keep people coming back for more.

    Chocolate/Yellow layered cake with Chocolate Frosting

    Alternating 3 layer butter and devils food cake, with fudge frosting.