Thursday, January 26, 2012

Valentine's Heart Box


Tell someone special that you love them this Valentine's Day with a delicious treat, a Valentine's Heart Box Cake.  It's remarkably easy to do.  Let me show you.
First, you're gonna need a heart cookie cutter.  Measure around the cutter to find the circumference.  As you can see in the photos, my cake was approximately 3" across.  The circumference was about 10 1/2 inches.  Roll out some modeling chocolate and cut a rectangle that is the length of your cutter's circumference and the height of your choice.  Mine was about 2 1/2 inches by 10 1/2 inches.

Monday, January 23, 2012

A Big Announcement!

That's right, I have a big announcement to make.  That Really Frosts Me can now accept custom cake and cookie orders in Boston's north shore area!

Over the last few months I've worked on getting all the details in place.  First there was the food service certification to complete; then the kitchen inspection and licensing.  All in all it has taken me about three months to finally get things in order.

My blog will continue as always.  I am hoping that my bakery side will actually give y'all more to read about as I plan to share my bakery work with you.  Perhaps one of these days I'll even be able to offer some classes.  It would be so much fun to teach face to face.

Please check out my Bakery page.  I would be glad to hear your thoughts.

Frostine

Tuesday, January 17, 2012

A Pretty Cake

I have expressed my woes to you before about having all boys in the house.  Don't get me wrong, I love my boys.  It does, however, afford me very little opportunity to make "pretty" cakes.  Boys don't want cakes that sparkle, or have ruffles, etc.  So I decided to make a "pretty" cake for absolutely no reason at all.  This cake was taken over to my friends house(who also has all boys) and we ate it.  That's it.  It was just a glorified dessert on a regular, old day.  That makes me happy!
I started by making a few things ahead of time.  First I made the jewelry piece for the cake out of white modeling chocolate, which I already showed you.
I also made the cone pieces for the bottom and the ruffles out of white chocolate.  Wanna see how?  Hope so, because I'm gonna tell you anyway.  Start by rolling out the white modeling chocolate.  I like to roll it out between two pieces of parchment paper and then peal off the top piece.  I cut around my 6" cake pan to make a 6 1/2" circle.

Tuesday, January 10, 2012

White Chocolate Cake Bling

I'm working on a cake that needs a little sparkle, a little pizzaz.  How about some cake jewelry? A big, sparkly broach should do the trick.  The design possibilities are endless.  There's no right or wrong way to embellish your piece of "jewelry".  Let your imagination take over.
I started by rolling the white modeling chocolate out, nice and thin.  Cut out the shape using a daisy cutter.  You could use any shape that suits your fancy, but the cut out is an essential base to give the piece stability.
Roll some of the modeling chocolate into a thin "snake" and cut equal pieces for each petal.

Wednesday, January 4, 2012

Year in Cake 2011

I finally got back from traveling over 1,500 miles away and found the time to put all of your wonderful pictures together for the annual Year in Cake.  I am very impressed with all of your talents.  Thank you so much for sharing your pictures with me and all of the That Really Frosts Me readers.  So without further ado, here are your cakes!

Sharla Knight - This was her first cake using fondant!  What a beautiful cake!  I'll tell ya, my first fondant cake did not look this good, by a long shot.