Rainbow layer cake

Loved the photos of another effort and found the blog of someone who Martha Stewart picked out and brought her on the show...

This the packaged up cakes dyed with gel colours, cling wrapped to go into freezer overnight.

The gradual assembly of the different cakes.  Using Swiss meringue butter cream, with it requiring special attention to stop it from being soupy to it being coagulated ?...(it the scientist in me)

The first few cuts had been made so that can see the colour ooze out from the plain outer covering.

More of the cake had been cut for the hordes at work.

A slice of the cake before consumption.  

Kathy to Maxine "which colour do you want?"  .... Maxine replies "All of them.."

This cake made the gluten free people jealous or annoyed.  But they did enjoy the colour that emanated from the plain butter cream..

Iced cakes with Marshmallow Fondant

In experimenting and looking around at other interesting things on foodies blogs, I found something on another blog. She has a genoise cake where I halved coz I only wanted so much and then ended up making 2 lots of the original 1/2 so.... well 2 steps forward 3 steps back later.

I have the sponges below. One 4 inch and 8 inch cake. It was great to mix up... little bit different in that....


had to beat up the warmed egg and sugar mix, in a double boiler like situation with a metal bowl, but it gave a very good result with the aeration of the genoise ..... It also smelt great just after cooking it.

I also had made up some homemade marshmallow which I turned into fondant icing. Totally experimental but I just wanted to do some cake decorating techniques as there is absolutely no man here (there is a man) to eat the goodies, but he is on his religion/crusade of extreme low carb diet with fantastic results....

Actually these were made before then and he was intrigued that he did eat some that he took to work. They thought it was a baby announcement of my impending expectancy.....yeah, no.


This blue and green is the 4 inch and I took this to my work and it went down a treat however, I must say that it was very sweet.

This is all to practice for the man of the house, upcoming birthday.... but hoping to do a tiered cake. Chiffon cake isn't dense for the flavour but fondant makes it sooooo sweet. Not as good as I was hoping but well thats why we practice, but they seemed to be awe bound at both mine and his work.... its just probably that not everyone wants to make the effort unless its a wedding cake.

Zebra Cupcakes

After looking around on blogs, I was impressed by the big cakes that of the zebra cake. By placing alternate spoonfuls of white and chocolate batters produces an effective stripe pattern within the cake. I was wondering what the effect would be if done on a smaller scale of just a cupcake. So I set out on this task making the zebra cupcake..... Although I didn't like the taste, but I did forget to put in the vanilla in the batter in the effort of excitement of trying to finish them.!! I changed the recipe in that I put in 1 tblspn of vinegar in the cup of milk. I also only used alternate teaspoons of each batter, which seemed to be a bit tedious so I filled the cupcakes in each tray with the same layer of batter so 6 teaspoons of white in each of 6 cupcakes then chocolate of the same 6 and so forth. Next time I will tap the tray before going into the oven to remove any bubbles that may have been produced to keep the texture even in density.





Decorated cupcake, with vanilla buttercream.


















The batter in the papers before they go into the oven.














The cooked cupcakes out of the oven.











Split open cake, unfortunately there are bubbles in the cake which take out the effectiveness of the Zebra pattern.











Sprinkles and vanilla buttercream.




































Split open decorated cake where you can see the stripes.