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Category Archives: Specialty Cakes

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

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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Happy First Birthday Max

Little Max turned one just days apart from his parents, so there’s a birthday celebration for three!!

The challenge was creating a cake that would suit a one-year old and his parents.   For days I pondered what design would suit his parent’s cake as I knew the design for Max’s top tier cake from the beginning.   After some thought I decided on using boy colors balanced with white with a big ‘1’ on top.  For the parent’s cake I went with simple and elegant.

Being an American, I do a LOT with buttercream!  It’s simple and everyone enjoys it.   All of my fondant decorated cakes have a layer of buttercream under the fondant.  But after creating some Bailey’s Irish Creme tarts for the wholesale clientele I thought a Bailey’s Irish Creme ganache would be a surprising delight under fondant.  A little of this and a little of that and tada – Bailey’s Irish Creme Ganache!  Well, it takes more than that but to save you from boredom I’ll leave it there.  After layering the parent’s cake with Bailey’s Irish Creme Ganache  I also did the crumb coat with ganache.  It was the first time to use ganache under fondant and it turned out great!

About the Cake:  Both cakes are chocolate.  Max’s cake is layered with Chocolate Buttercream.  The parents’ cake is layered with Bailey’s Irish Creme ganache.

Happy Mother’s Day!

To all the wonderful women that have faithfully loved and mothered their children:

Happy Mother’s Day!

My mom is the most amazing women ever!  Yes, I know what a clique statement, but it’s true.  She is a warrior, defies all odds, and has led me to be the Christian women I am today.  Originally from Barbados, in 1975 she married, moved to New York and never looked back. She had my two sisters and then saved the best for last and had me!!  🙂   All through the years she’s been there guiding and instructing me as to which way to go, sometimes she’s right, sometimes not.  But, what’s most important is that she’s willing to listen, there to love and always makes me laugh.  What she’s done and willing to do for me is priceless.  We are closer than sisters.  We don’t even seem like mother and daughter but more a pair of very close friends.

In 2010, my Mom was in Australia and I was in New York but still I made a cake for her and even blogged about it.  You can check it out here.  This year, we are both in Australia so we will not be able to do our yearly ritual of taking a short drive from home to the Old Westbury Gardens mansion. There we would spend the day talking while strolling around in the immaculately manicured gardens.  We would stop and literally smell the roses.  At this time of year in North America it’s spring.  The grass is a light green and everything is in bloom.  A light sweater is more than enough and the sun so sweetly kisses your face!  I don’t know where we will spend this Mother’s Day while Down Under, but because she’s all the way from America to be with me it will be special nonetheless!

Mom, I dearly love you,

Your Daughter

May 2012 – Townsville

Her and I – Aug. 2008 – Central Park, NYC

Shades of pink just seemed right for Mother’s Day.  I am still in love with my ruffles so I had to add them too.  This is a very moist Vanilla Cake with two different fillings that perfectly compliment each other.  One is that unique Raspberry filling that can seem like a jam.  Every time I make this Raspberry filling it adds joy to the day.  It’s one of those simple yet rewarding recipes. The other layer is a White Chocolate Creme.

Vanilla Cake filled with a layer of Raspberry and a layer of White Chocolate Creme. Vanilla Buttercream icing

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