Watercolour cake. Photo by Jennifer Melo
My watercolour cake is inspired by Rosie’s most beautiful Pastel Swirl Cake over at Sweetapolita. For my cake, I used a thick-consistency buttercream and topped it with chocolate sprinkles. I had so much fun with it, I wanna try it again.
Thinner icing next time
Maybe next time I’ll use a thin-consistency icing and keep it more goopy as Rosie recommends in her video tutorial. The colours would probably blend more and the buttercream would be easier to work with.
I found that the buttercream crusted over fast so I had to work quickly. I kind of like the chalky appearance that makes it look a bit more like a fresco than a watercolour painting, don’tcha think?
Nature’s colour palette
My colour inspiration comes from nature. Blue for sky, yellow for sun and green for grass.
Inside, there’s a triple-layer, dense and moist marble cake with buttercream icing. Wanna see? Of course you do! Here it is.
Inside my watercolour cake. Photo by Jennifer Melo
Also, check out my seven-second video clip to see its evolution.
What do you think? Should I try a redo and goop it up more? What colours do you recommend?
My Tiffany boxes cake with diamonds sprinkled all around. Photo by Jennifer Melo
The theme of my BFF Natalie’s bridal shower was Breakfast at Tiffany’s so it was the perfect opportunity to make a Tiffany boxes cake.
Natalie loves chocolate so I decided to make triple-layered chocolate cake with chocolate buttercream filling. I covered the cake in store-bought “tiffany blue” fondant and the colour was perfect. Then I added white fondant for ribbons and a bow.
I’m just CRAZY about Tiffany’s! — Holly Golightly, Breakfast at Tiffany’s
Covering a square cake with fondant = my challenge
The curse of the square cake got me again. You can see that the fondant pleated in the corner so I just tried to piece it together and wipe away most of the chocolate buttercream that oozed from the cracks.
Cake-decorating note: White buttercream is more forgiving than brown chocolate buttercream, particularly when you need to wipe it off any shade of fondant that’s lighter than brown.
Such a pretty fondant bow
I was very happy with how the bow turned out. The trick is to roll the fondant thick enough so it doesn’t collapse but thin enough so it actually looks like a thick ribbon. I used an empty paper towel roll to support the bow loops while they hardened and then I attached them to the cake. I stuffed the loops with crushed paper towels for additional support as I refrigerated the cake overnight.
It was so hot and humid on the day of the bridal shower, even the fondant sweated. But it didn’t take long for the cake to acclimatize and the condensation evaporated in the air-conditioned party room.
Tiffany boxes cake for Natalie’s bridal shower. Photo by Jennifer Melo
The cake got rave reviews at the party and if anyone noticed the flaws, they were kind enough to not mention it.
…nothing very bad could happen to you there. If I could find a real-life place that’d make me feel like Tiffany’s, then – then I’d buy some furniture and give the cat a name! — Holly Golightly, Breakfast at Tiffany’s
I went to Homesense in search of bar stools the other day but instead of coming home with seating, I returned with a few extra baking supplies. My favourite find is these FoodWriter edible food colour markers from Wilton ($10).
Green, blue, red, black and yellow food colouring markers. Photo by Jennifer Melo
My piping technique sucks but I have plenty of practise with markers after years of colouring pages with my nieces. So food colouring markers are genius inventions for novice cookie decorators like me.
Food colouring marker tip is fine at the end for details and thick on the sides for shading. Photo by Jennifer Melo
Although these markers are of the bold tip variety, the tip’s not so bold that you can’t use it to draw some detail work. Here’s a shot of the packaging in case you want to find it in stores.
FoodWriter edible colour markers packaging. Photo by Jennifer Melo
I couldn’t wait to try using these markers and I had just the baking project coming up to put these bad boys to use. I soon discovered that cute Easter bunny cookies are adorable when I can draw, rather than pipe, a face.
Easter egg cookies. Photo by Jennifer Melo
Last year, I tried my hand at Easter egg sugar cookies with royal icing. But most of the royal icing recipes I found called for meringue powder (and I didn’t have any on hand) or raw egg whites (and with young nieces, I didn’t want to risk salmonella poisoning.)
Royal icing without eggs or merengue powder
I finally found a recipe in a cookbook that simply called for icing sugar, water and some lemon juice. So I tried it.
I tinted the icing with green, red, blue and yellow (not shown here) food colouring.
Royal icing for Easter egg cookies. Photo by Jennifer Melo
You can tell that the consistency of the icing was a bit too watery because there’s some run-off on some cookies and the shapes I tried to pipe didn’t hold too well.
Drippy Easter egg cookies. Photo by Jennifer Melo
When I tasted the icing, it was quite lemony but I thought the icing flavour was quite good. My niece Aliya disagreed. It seems the tartness of the lemon juice didn’t please her palate. Noted for next time: Too much lemon might be off-putting for kids.