Dessert cake

07/01/2025

Ocean Wave Cake because of its stunning wave-shaped design.

Ingredients:

2½ cups (300g) all-purpose flour

2½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

Instructions:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, beat butter and sugar until light and fluffy (about 3–5 mins).

Add eggs one at a time, beating well after each. Mix in vanilla.

Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.

Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean.

Cool completely on wire racks.

🍥 Buttercream Frosting

Ingredients:

1½ cups (340g) unsalted butter, room temp

6 cups (750g) powdered sugar

1 tsp vanilla extract

4–6 tbsp milk or heavy cream

Blue food coloring (light blue, dark blue, teal)

White food coloring or keep some frosting plain

Instructions:

Beat butter until smooth. Gradually add powdered sugar.

Add vanilla and milk until fluffy and spreadable.

Divide into 3–4 bowls. Tint each with different shades of blue (and leave one white).

🌊 Decorating the Ocean Wave Cake

Crumb coat the cake with a thin layer of white or light blue buttercream. Chill for 30 minutes.

Apply waves using an offset spatula or palette knife. Layer the different blue shades in swooping motions to mimic ocean waves.

Use the white buttercream at the tips of the waves to look like sea foam.

Optional:

Add isomalt shards or gelatin sails for crashing wave effects.

Decorate with mermaid tails, edible shells, or gold flakes.

07/01/2025

fondant cake

Here’s a simple recipe for homemade fondant:

Ingredients:

1/4 cup water

1 tbsp gelatin (unflavored)

1/2 cup glucose syrup (or corn syrup)

1 tbsp vegetable shortening

1/2 tsp vanilla extract (optional)

8 cups powdered sugar (sifted)

Cornstarch or powdered sugar (for dusting)

Instructions:

Prepare the Gelatin: In a small bowl, add 1/4 cup water and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom (absorb the water).

Dissolve Gelatin: After the gelatin has bloomed, place the bowl in a microwave for 10-15 seconds to melt the gelatin completely. You can also melt it in a double boiler.

Mix the Syrup and Shortening: In a separate, large bowl, combine the glucose syrup (or corn syrup) and vegetable shortening. Stir until smooth and well combined. You can also add vanilla extract here for flavor if you wish.

Combine with Gelatin: Add the melted gelatin mixture to the syrup and shortening mixture. Stir to combine until smooth.

Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, stirring with a spatula or wooden spoon until a dough forms. It will begin to come together as a sticky, thick dough.

Knead the Fondant: Turn the dough onto a clean surface dusted with powdered sugar or cornstarch. Knead it like dough for about 10 minutes, adding more powdered sugar as needed to prevent sticking. Keep kneading until the fondant becomes smooth and elastic.

Rest the Fondant: Once the fondant is smooth and pliable, wrap it tightly in plastic wrap and let it rest for at least 30 minutes before using. This will help it firm up slightly and become easier to work with.

Roll and Use: Once rested, you can roll the fondant out on a surface dusted with powdered sugar or cornstarch. Roll it to about 1/8 inch thick and then drape it over your cake. Smooth it out with your hands or a fondant smoother to remove any air bubbles and wrinkles.

Tips:

If the fondant becomes too hard after resting, you can warm it slightly by kneading it between your hands or microwaving it for 5 seconds at a time.

If you want colored fondant, you can knead in food coloring after the fondant is made.

Enjoy decorating your cake!

07/01/2025

Waterfall and flower cake

A waterfall cake usually has a flowing icing or glaze that looks like a waterfall running down the cake.

Ingredients:

1 box of your favorite cake mix (or homemade cake batter)

Buttercream frosting (store-bought or homemade)

Blue and white food coloring

Gelatin or white chocolate for the “waterfall” effect

Instructions:

Bake the Cake:

Prepare the cake mix as per package instructions.

Bake in round or square pans and let cool completely.

Prepare Buttercream:

Make or buy buttercream frosting.

Tint part of the frosting blue for the water effect.

Create the Waterfall:

Melt white chocolate or prepare gelatin with a bit of blue food coloring.

Pour or pipe the melted mixture down one side of the cake to mimic a waterfall.

Assemble:

Frost the cake with the buttercream.

Use the blue-tinted buttercream to create waves or water at the base.

Pour the “waterfall” down the side.

Decorate:

Add some edible flowers, rocks (made from fondant), or greenery to complete the scene.

Flower Cake Recipe

A flower cake is decorated with beautiful buttercream or fondant flowers on the surface.

Ingredients:

1 box of cake mix (or homemade)

Buttercream frosting (white or colored)

Food coloring (various colors for flowers)

Piping bags and flower piping tips (like petal tip #104)

Instructions:

Bake the Cake:

Prepare and bake cake layers.

Cool completely.

Prepare Buttercream:

Make buttercream frosting.

Divide into bowls and color each with desired food coloring for flowers and leaves.

Frost the Cake:

Apply a crumb coat and chill.

Add a smooth final layer of frosting (usually white or pastel color).

Pipe Flowers:

Using piping bags and flower tips, pipe flowers on top and sides of the cake.

Use different colors and shapes (roses, daisies, peonies).

Pipe leaves with green frosting.

Finish:

Chill to set the flowers.

Serve and impress!

06/30/2025

Italian Lemon Cream Cake Recipe

Ingredients:

For the Cake:

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp lemon zest

¼ cup (60ml) fresh lemon juice

1 tsp vanilla extract

1 cup (240ml) whole milk

For the Lemon Cream Filling:

1 cup (240ml) heavy whipping cream

8 oz (226g) mascarpone cheese

½ cup (60g) powdered sugar

2 tbsp fresh lemon juice

1 tbsp lemon zest

For the Lemon Glaze:

1 cup (120g) powdered sugar

2 tbsp fresh lemon juice

Instructions:

1. Preheat Oven & Prepare Pans

Preheat oven to 350°F (175°C).

Grease and flour two 9-inch (23cm) round cake pans.

2. Prepare Cake Batter

In a bowl, whisk flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well.

Mix in lemon zest, lemon juice, and vanilla.

Gradually add flour mixture, alternating with milk, beginning and ending with flour.

3. Bake the Cake

Divide batter evenly into prepared pans.

Bake for 25–30 minutes or until a toothpick inserted comes out clean.

Let cakes cool for 10 minutes, then transfer to wire racks.

4. Prepare Lemon Cream Filling

Whip heavy cream until soft peaks form.

In another bowl, beat mascarpone cheese, powdered sugar, lemon juice, and zest.

Gently fold whipped cream into mascarpone mixture.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread lemon cream filling evenly.

Place second cake layer on top.

6. Prepare Lemon Glaze & Finish

Mix powdered sugar and lemon juice until smooth.

Drizzle over the cake.

7. Chill & Serve

Refrigerate for at least 1 hour before serving.

Garnish with lemon slices or zest if desired.

Enjoy your delicious Italian Lemon Cream Cake!

06/28/2025

Beautiful Cake 🎂

06/28/2025