How I make Chocolate Ganache

Easy Chocolate ganache tutorial. Since I'm making chocolate ganache for anupcoming order I decided to record the process for you. I use a recipe from McGreevy Cakes ( who is awesome by the way) I always get a ton of compliments on the taste and texture. If you have any questions about the ganache or process post a commentAnd I'll be sure to answer you. Go ahead "GANACHE AWAY"

Posted by Cake Jewel Custom Cakes on Saturday, September 24, 2016

Royal blue LV theme cake and hand-painted sugar high heel

Louis Vuitton Cake Designer Sugar Shoe

Louis Vuitton cake and sugar shoe

Louis Vuitton cake and sugar shoe

And finally the finished cake and shoe! I absolutely loved making this cake, I felt I really captured the client’s personality and style. I added a few details like a pair of blue stud earrings, a necklace with the client’s initial, and a “Blessed” placard. I even add a shoe upc label with the client’s name and birthday included…I’m so glad she love it!

Louis Vuitton cake and sugar shoe

Louis Vuitton Sugar Shoe Tutorial – Day 4

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Red bottom sole of sugar shoe showing LV

Red bottom sole of sugar shoe showing LV

Preparing sugar shoe with a layer of blue food color by airbrushing

Preparing sugar shoe with a layer of blue food color by airbrushing

Today is the day I make all the finishing touches to the sho. I handpainted a darker blue to parts of the reptile imprint and used a mixture of corn syrup and alcohol to brush on the shoe, this created a shiny blend on the shoe which looked great. Keep in mind, if you didn’t want a colorbleed on your shoe, I would be careful about using this technique, just carefully blot on.

I added a red under sole and a LV logo with a black food color pen and also added a strip with a button.

Louis Vuitton Shoe cake and Sugar shoe – Day 3

The making of the pastiallage high heel shoe

The making of the pastiallage high heel shoe

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Day 3 is all the decorating, my favorite part. The pastiallage is rock hard, I love this stuff, this is the first time I’ve worked with it so at first I was a bit, you have to work fast because it dries fast. I’ll be using this instead of fondant for now on just because it dries so much harder in a faster time and provides a more stable foundation for the entire shoe.
I’ll add a tutorial on how I make the pastiallage soon.

So today, I airbrush the shoe with a mix of pearl and blue, I’ll be a bit sporadic with the color because I want that multi-colored look, and I’ll be hand painting it.
See you on Day 4

Royal blue LV theme cake and hand-painted sugar high heel

Louis Vuitton inspired cake and sugar shoe- day 1 & 2

LV inspired cake decorations and personalized plaque

LV inspired cake decorations and personalized plaque.

Today, I made the heel and put the sole, heel and back heel together.

Today, I made the heel and put the sole, heel and back heel together.

Lovely little letters I bought from Michaels to help with the personalized plaque.

Lovely little letters I bought from Michaels to help with the personalized plaque.

I am so in my element when doing these types of cakes. I love it when my customer says,”I trust your gift, surprise me”. So, I take what they tell me about what they want and their personality and I let my creative muse take control. This is actually day two, I baked the cake and froze it until this Tuesday, where I’ll take it out to thaw and get started preparing it Tuesday night. Th cake is due on Thursday, I may talk the client into giving me 1 more day so I’ll have more time to,work on the shoe. (I’ll post a pic of where I stopped with the shoe tonight).

I’m loving this new (new to me) technique I thought of the other day while perusing (is that the right word??) the aisles of Michales Craft store. I bought some little wooden letters, and simply place them on fondant (pushed down a bit, to make a ridge) and airbrush or use color spray…(I’m sure cake designers have been doing this FOREVER, but it’s new to me) remember…I’ve only been a cakes for a little over 1 year, so EVERYTHING is new to me. I just love the clean look it makes, if you’re careful not to get the spray under the letters…

So N.T. Way, this is day 2 of the LV cake and shoe…oh by the way, as I’m making the shoe, I’m watching Elisa Strauss’s newest Craftsy video: Runway Ready, More high-fashion heels. I love her, she seems so sweet, I’d live to meet her one day. Her teaching style is so perfect and detailed. I learn a ton of stuff in such a short amount of time.

Until we meet again..on Day 3.

 

White chocolate ganache recipe

White Chocolate Ganache Recipe
Ingredients:
24 oz White chocolate chips (use any kind that you like)
2 cups Heavy whipping cream

Instructions:
1. Mix together chocolate and cream in a microwave safe bowl
2. Microwave 2 minutes. Gently stir. Then 2 more minutes or until chocolate is almost all melted
3. Take out and stir gently, then whisk until completely smooth
4. Cover for a few hours so it can thicken or place in refrigerator for late use.

Yields: 4 cups

My notes: this recipe was actually half of what you see above, but I doubled it because I like to have more just in case I need it. You can easily half the recipe above for a smaller batch. I’m covering a 5″ high 9×6″ cake, and I’m not sure how much I’ll actually need. I’m filling the cake with a buttercream frosting.

I’m making a shoebox cake and need the edges to be sharp so that’s why using a ganache instead of just buttercream.

I actually learned a super easy way to make ganache from a recipe from mcgreevycakes.com ( I luuuuuve her by the way). She has some of the most awesome, helpful tutorials and videos available. You must check her out.

So the ganache is in the fridge until I need it. When I need it, I’ll take it out and let it warm to room temperature, then place in the microwave for a minute or less to soften enough to spread.

Easy steps to making white chocolate ganache

Easy steps to making white chocolate ganache

 

birthday cakes sacramento

My Buttercream Nightmare! Bible/Cub cake pt2

I’ll try to make this short and sweet. OMG!!!!!!! I NEVER WANT TO DO ALL BUTTERCREAM CAKES AGAIN EVER!!! EVER!!!, I’M DONE, FONDANT ONLY – ALL THE WAY!.  ok, now that I got that off my chest. This is basically what I said the whole time I was decorating the cakes I made last weekend ( March 28th). Simply put, frosting a perfectly perfect smooth all buttercream cake IS NOT my skill set yet and truthfully, I just wanted to cry, several times around 2, 3 and 4am, I literally just wanted to cry, but I held it together, sucked it up and kept smoothing. To all you all buttercream cake designing masters, I applaud you, it’s REALLY hard. If you’re reading this and that’s something you’re good at – teach me please.

I started on the Cub Cake as soon as I got home from work that Friday afternoon about 3:30pm – I had a few more little fondant details to make for the butterfly on that cake and I needed to mix colors to get just the right color for the cake I was going for, that wasn’t so bad, I wanted to have the cake ready for the client to pick up around 8ish. No problem I thought, how hard would it be to frost this sheet cake, put the rice paper print on it, make some trees, ect, oh and I had to make the cake board which I didn’t get to the night before, so that took sometime too, I did a combination of brown fondant with crumbled graham crackers and brown sugar to look like dirt. It was cute.

I worked until about 6:45pm, then stopped to take Benjamin to his grandma’s house across town, she agreed to watch him so I could get work down without being interrupted. Well, long story short ( yeah right). on the way there, he got sick, so I had to give him a bath when we got to the house, I didn’t get back home until after 8:00pm or so. I actually didn’t get done with the cub cake until about 10:30pm, getting the buttercream smooth was a bit of a challenge, but I finished without too much stress. I started the bible cake at about 10:45pm – I DID NOT FINISH THAT CAKE UNTIL 6:00am THE NEXT MORNING – I could not get the buttercream smooth and perfect for nothing and even though I started out with 11 cups of icing, I ran out several times and had to make more throughout the night. THEN, I tried doing a black royal icing stencil on the sides of the cake, well, the icing must not have been set ( chilled) enough because when I lifted the stencil off – OMG!!! it was a mucky disaster!

Now I had to scrape all the black royal icing off the white buttercream on the side of the cake and start the icing process all over. BIG Sigh..just writing about it, makes me cringe. I was exhausted. I finally finished, boxed up the cake and began cleaning up, I sat down for a moment, the first client stopped by around 8:30am to pick up the cub cake…..She loved it! I had to then drop my son off at basketball camp at 9:50am, then delivered the bible cake to the event….They loved it! I was so relieved. It had a few dings from being transported and (not perfectly iced) but…they loved it! I left their event, and waited at the arena for my son to be done at about 2:00pm ( mind you, it’s Saturday, I’ve had no sleep yet, since I woke at 4:30am Friday morning) I was falling asleep on the drive home and fell into bed at about 2:30pm and slept until 6:00pm. All because of trying to do buttercream only cakes..which I won’t be doing for a looooongtime. LOL!

Buttercream Bible and Baby Cub Cakes

This week I’ll be working on what I’m calling “The Bible Cake” and “The Cub Cake”. I have an order due on Saturday, march 28th that is a half sheet buttercream only Black and White themed cake for a 70th birthday celebration. The recipient is well known as a spiritual mentor and speaker so I thought that I’d make a life like bible and place it on the cake and also make some beautiful calla lilies to go on there too, THEN I started thinking, ooooh, I should make a cross to go in the middle of the flowers, that would be nice. I think she’ll like it. It’s an all buttercream cake which is definitely not my strong point, but I’m gonna give it my best shot. also, it will be the first time trying a design made from stencil on the side. I’ve been practicing and the sample came out good, so I think it should work ok. I do have to make some royal icing though, which again, my first time. I love that I’m getting to try new techniques, each cake just adds to my skill level so I feel fortunate.

The next cake due on that same day is a cub cake. It’s also an all buttercream cake. I was going to try out my new airbrush machine on this one but since I haven’t had time to practice, I think I’m just gonna try it by hand. Again, I’ve been practicing this week so I can get the colors just right. I’ll be using my edible image printer and maybe cutting fondant for each piece of the cub. I really hope it turns out nice. I’ll be sure to share photos when I’m done.

Today is the first day of the beginning…

Well, today, I start my blog. I want to keep a written record of my journey through the world of cake design, baking, and entrepreneurship. For those that know me, they know I’ve tried it ALL – clothing designer, model, actress, jewelry design, crafter, ect, ect. But no one and I mean no one – saw baker / cake designer coming. I sure didn’t. It took having my 5th child at 40…(something, I forget my age a lot) and his 1st birthday to discover the “gift”. I call it a gift, because it was nothing I asked for but something I believe God specifically gave me. Months and months before that day…October 7, 2013. I had been distressed and confused about what I should be doing with my life, because I am one of those “creative” people that “can do everything”, I couldn’t decide on anything. In the months before the cakes took place, I was pursing motivational speaking, fashion design, a singing career, wall hanging crafts and resurrecting my modeling career. I was going crazy, so I began praying every single day, crying out to God – “pleeeeeze God, show me what I’m supposed to focus on!” ( that was my exact prayer)

Fast forward to baby Ben’s 1st birthday, being my last child in my older age, I of course wanted to go ALL out on his party – ( ok, truth, I go ALL out on each of my kid’s birthdays). But anyways, I wanted a huge birthday cake and I began calling around – I tell the story in my About Me section of the website so I won’t go into details – go check it out. Long story short…I’m writing a blog about where this journey of cake designer will take me. My vision is to become a very successful Cake Designer who travels the country baking and designing cakes. My cake shop will be called Cake Jewel Custom Cakes. I know it’s only been a few months since I’ve been doing this, but hey! why dream if you’re not going to dream BIG? That’s just who I am.

So, day 1 done. Website done. (sorta) Business cards ordered? done. Blog entry? done.

See you soon! Ps: Thank you to my sweet husband for all his love and support and my children for walking this journey with me! LOVE YOU GUYS.