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Author Archives: New York Cake Co.

Sweet MAC Attack

She’s turning 18 and is a make up queen, a MAC make up queen to be exact! You’ve probably guessed it… a MAC inspired cake is on order. She likes to play with make up and I like to play with sugar – in any form. For this cake I used a mix of fondant and gumpaste. After several hours here’s what my sugar play created. Happy Birthday Tayler!

MAC make up cake

MAC make up cake

A Perfect Cake for a Student Nurse

Some time ago I made a cake for a student that was becoming a doctor.  The cake received so much attention on social media, it was no surprise that a request came through for a similar cake with a nurses spin.

Ok… but what tools are different between a doctor and a nurse?  Oh my goodness, the crazy things cake decorators have to think about!  Of course, I know how different their roles are as professionals.  But I had to take a second thought as to what I would create that upon the first sight the cake quietly screamed: Nurse, Nurse, Nurse!!

After a little more thinking, I realized it was their medical tools differed most.  In general on a visit to the doctor, it’s the doctor that does the initial exam.  Then he/she diagnose (or try to!) you.  After that diagnosis they give the orders to the nurse.  Then it’s the nurse who actually carries out the orders.  As for the doctor he’s on to the next patient in Room 2.  Well, this is the way my head imagined it.  It’s the nurse who bandages up the wounds,  injects your arm, and say’s “you’ll be fine!” before walking out the room and leaving you to re-dress.

For this cake, the books were added because Shannon is still studying.  Her mom squeaked the secret that Shannon is also an avid tea drinker.  Hopefully, I covered all the elements to make it a memorable 21st birthday.  🙂

Nurse themed cake

Nurse / Syringe / Cake      Studying Nurse Cake

Silver and Gold, Good Enough To Win & Eat

Who doesn’t love the beautiful sparkle of gold and silver?  Though they are just metals, they are rather precious ones and make all things beautiful.

They are also no strangers to the world of food either.  Did you know, when pressed thin enough gold leaf, can be eaten too!  Well, for years silver and gold leaf have been used to decorate confectionery.  Now gold and silver leaf are applied to wedding cakes!  The effect is stunning and worth gracing any wedding table, in my opinion.

It’s been a while since any specials have run on the New York Cake Co. facebook page. So read below for your FREE giveaway!

For one fortunate couple I will create either or silver or gold leaf 6″ cake to share with your friends.  Just share your story of how you got engaged, when you got engaged and how the proposal went down.  The stories will be shared on the facebook page and the story with the most likes and comments wins!  Please email you stories and one photograph to newyorkcakeco@gmail.com.

Looking forward to hearing and sharing your story.  🙂

Gold and Cream  Luxe cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Silver and Pink with lace and crystals

Canon 30D Meets a Naked Cake

Many years ago I purchased a Canon EOS. At the time it was “the camera to have” or the Jones’ of the camera world. I bought two lenses with it and a flash pack, feeling oh so pleased with myself, it seemed that in the world of photography I had arrived. In a few short years, all cameras went digital and my optical EOS was basically useless.

Finally, when I went back to New York for a six week vacation I did a little (well, maybe a lot, actually it was a lot!) of shopping. One of my purchases was to buy a digital Canon camera. It had to be a Canon, as I hoped the old lenses would still be compatible. I sheepishly asked the gentleman helping me. He said “yes” and then did a test. They worked! I wanted to literally jump for joy and probably could have, as the very tolerant New Yorkers probably wouldn’t have thought me to be too odd. But I didn’t, just did internal cartwheels instead.

Since, my cake creations seem to be gaining more and more of an audience. I soon learned that the typical iPhone photographs definitely could go and be replaced with professional ones. I have nothing against iPhone cameras, as there are amazing editing apps available to create a good photograph and to me the quality is most of the time good enough.

A few days after I got back to Australia, a Red Velvet cake was waiting to be delivered for a lady’s 40th Birthday. She didn’t want any icing over it and in the cake decorating world it’s called a “naked” cake. A few fresh from Townsville Flower Market dressed it up perfectly and then for the first time I grabbed my new Canon. Tadaa! A moment in history was made… my own professional cake photograph.

Check this out for more: New York Cake Co. Facebook Page

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The Reason

Creating cakes has been a joy! It’s an honor that people wish my creation to be on their table as they host friends and family. But there’s a reason more than money. Though the money is important, as good business creates a healthy economy. What’s the reason that drives me to do what I do?

Countless hours go into each cake. Firstly it’s the several calls, emails and text messages with the client to place the order. Through that process the design is created and sketched. If there are some pieces which need to be dried and can be done in advance they are done as soon as possible.

Then the actual cakes are baked using all natural raw ingredients. Baking the cakes to me, is the most important part of the entire process. If a customer receives a gorgeous cake that tastes unpleasant or is dry they will never return.

While the cakes bake I also make the filling and ganache. The ganache will serve as an undercoat for the fondant. After the cakes have cooled, they’re filled then left to set. After the filling has set a smooth layer of ganache or buttercream is spread over the now cooled and filled cakes.

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A rainbow cake filled with Vanilla Bean Buttercream

While the ganache sets, the fondant is prepared by kneading in different colors. This process of coloring fondant can be lengthy as it can take a long time to reach the correct color shades.  Once the ganache coating has set and the fondant colors have settled the fondant is rolled out and smoothed over the cake.

Finally the last step has arrived of decorating the cake.

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Rainbow buttercream ready for piping

Depending on the detail involved this can take hours or a few days. Either way this final step is so important as this is the first impression for your client when they see their cake.

20131121-104820.jpgBaby Boy Christening Cake, finished with fondant and handmade decorations

20131121-105727.jpgRainbow marble cake with buttercream

Phew… The cakes are given to the customer and that’s another job done, another set of new people that have tasted your creativity; and another opportunity for a new customer to be a repeat customer.

All of that’s done for a reason far greater than the money that’s received but for the joy that’s felt watching a happy customer smile or watching a child’s mouth drop in awe.   What’s your reason?  Why do you do what you do for a living?  Please do share with us. This is my reason, a beautiful letter of thanks!

Hi Theresa,

I just want to take the time to say a huge thank you for the cakes. It was a very smooth process from Beginning to end and I have genuinely enjoyed working with you! Olivia’s birthday cake was a huge hit with the children, and you should have heard the squeals of delight when it was cut to reveal a rainbow inside!

Our family and friends all commented on how amazing Alexander’s cake looked and how much work went into it!

They were both beautiful to eat, with most guests going back for seconds or thirds! I have told everyone who made them, and we will definitely be repeat customers.

Once again, thank you so much for the time and work you put into the design and creating the cakes.

Chris & Shari xo”

Happy 60th Salty!

Peter Brine is a beloved son, an amazing husband, father, father-in-law, grandfather, once the owner of Townsville’s prestigious Salt Cellar restaurant, a wine sommelier, the owner of A Touch Of Salt, a player for England’s Middlesbrough football club, my friend and most recently the birthday boy that turned 60!

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When the request came through for his 60th birthday cake it was to be carrot cake, not covered with fondant but included a football theme. I started a little research to get the full idea of how the football theme should be incorporated. To me he is one of the many great personalities behind the Salt Cellar and A Touch of Salt restaurants. But, quickly I learned his life involved much more than owning these two top-notch restaurants. The internet was littered with stories and pictures about his successful football career in the late 60’s and 70’s for the Middlesbrough team in England, where his teammates dubbed him “Salty”. There was so much I didn’t know about this wonderful gent whom I call friend.

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It was tempting to just showcase his football career the cake, but in his 60 years there is a lot more to his life than football. He’s from England, when did he come to Australia? When did his beautiful wife, Christine, come into his picture? After thinking about these questions I decided to create a little story with a few of life’s highlights that make the Mr. Peter Brine that we know today! In 1953 Mr and Mrs Brine welcomed him into the world, he married to beautiful Chris in 1974, had the boys in ’76 and ’79 and then farewelled England and called Australia home in 1980.

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Discovering Pete’s successful football career was a wonderful surprise. What would others be surprised to hear about you?

Oh Its So Good to Be Back

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Wow!  It has been over a year since we’ve chatted!  We have a lot to catch up on so… Let’s get to it!

Well, we don’t need to discuss what has been keeping me away from posting.  The 4-letter word in the company name is to blame…      CAKE!  My sincerest apologies, however the bright side is there will be plenty of sweet posts for you to read.

Now that the apologies have been said.  I MUST add that I am extremely thrilled to be back.  I am ever more ecstatic that you have joined the New York Cake Co. journey of cake creations.  So to those of you that have been following: thank you for your patience.  To the new people who’ve recently come aboard: Welcome!

There are hundreds of photos that I want to share with you!  Where do I start?  With a cake that has hundreds of blue edible buttons all over it.  For days I was making blue buttons in four different shades to create this blue ombre of cascading buttons.  They were created from little moulds that equate to hours and hours of sitting, kneading, pressing and pulling and repeat and repeat… Hopefully you get the idea!

Sarah & Ivan met me at a local cafe to discuss their wedding cake.  With me I brought some samples.  They took the samples and said they’d continue to sample other companies and let me know in a few weeks.  In a short time, Sarah called saying “Never before have I tasted such a smooth and light ganache, how can we book our order?!”  Great!

To Ivan & Sarah: Congratulations!

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