This is a small cake I made for my friend Nancy to take to her daughter at college on her birthday. The flavor was the Deanne . I just thought this 5" cake was cute as a button and a good reminder that a cake doesn't need to be big to be special.
You may remember Summer from last year when I did gumpaste dandelions on her birthday cake. I, for some reason just love to make her birthday cakes.
She has gone gluten free, so I did a great Gluten Free Chocolate Cake, filled with Chocolate Ganache and Triple Cream with fresh Raspberries, Iced with the Darkest Chocolate Buttercream possible!
The sunflower is a perfect one picked from my garden. Although the dandelion is one of her favorites, the sunflower is really her totem flower. Nothing represents her better!
I thought it would be fun to post some of Summers cakes from the past.
This one is from 2008! Have I mentioned she is a quilter.
And here is a cake that I made for her Blessing Way ceremony for her first born.
Now, those who know me might say, "Rachel, we thought you didn't do this sort of thing."
Well, when Noah and Elle's mom, Robin, called me and asked if I would be willing to make birthday cakes for her family, and explained that Noah had special dietary needs, I said yes! I can't refuse a child who needs a birthday cake!
Both of the cakes are made dairy and egg free.
Noah's cake was vanilla with a vanilla icing and Elle's was chocolate with my vegan tofu chocolate pudding on the inside. Even though I am lucky enough to eat dairy and eggs, I found I could not resist the trimmings when I carved out Elmo's head.
The accents are in fondant but the rest is all "butter"cream.
Thank you Robin, Noah and Elle for giving me an opportunity to stretch outside the box I usually bake in!
Martha is a chef and the owner of the Charlottesville Cooking School. For her 50th birthday, she had a fabulous dinner party catered by Mike Lund. I had the great honor to provide the cake!
I wanted a flavor combination that was appropriate for January, would appeal to her classic side, and yet be intriguing to the educated palettes in the room. The cake was Almond Sponge Layers moistened with Frangelico, filled with Chocolate Ganache and Mascarpone Cream, iced with a Maple Hazelnut Praline Buttercream.
She mentioned she loves Peonies, so I made a gumpaste peony for the top!
Here is to 50 more!!!
Wendy and Jason were married at Veritas Vineyard on a lovely November day. Their flavors were simple and delicious. Vanilla Chiffon Layers moistened with Grand Marnier, filled with Orange Curd and iced with White Chocolate Buttercream. We gave the outside the texture of fabric with fondant ribbon roses cascading down.
Wendy and Jason, congratulations and best wishes!
And guess who's favorite super hero is Captain America!