Loose Stealth Elf Skylander Cake

I had so much fun making this cake. As well as Pokemon, the Skylander theme gives numerous possibilities to a cake designer. And as I’ve heard, there are more characters on their way.

This pugnacious girl is made of gum paste.

Click to see closeup photos…

Chocolate and Mocha Chantilly Mini Trifles

These chocolate cubes at the bottom are actually Alice Medrich’s “Chocolate deception” cake that I failed to unmold and extracted in two pieces. I should have known better that this kind of cake wouldn’t be easy to separate from the pan after an overnight refrigeration. I should have trusted my inner voice and baked it in a spring-form pan wrapped in foil, just like a cheesecake. But frankly, I was too lazy to bother with foil, and Alice’s suggestion was to use a regular pan, so … that’s how it ended.

Since the initial plan to present the cake in one piece and slice it at the table was out of the question, I needed a plan B. The cake was chopped in cubes, divided between small bowls and topped with mocha chantilly – milk chocolate whipped cream infused with French-roast coffee beans. It all ended well. And nobody would have known about my little mishap if I hadn’t blogged about it.

By the way, the cake – is to die for. It’s rather melt-in-your-mouth dense chocolate mousse, than a cake. But what surprises the most is how being so rich in taste the cake contains so little fat. I do highly recommend it, only bake it in a spring-form pan.

Continue with the recipe »

Valentine’s Day Roses and Pearls Cake

I wish everyone the most romantic Valentine’s Day!

This heart-shaped cake was a Valentine’s Day surprise from a loving mother to her son and daughter-in-law (quite a nice gesture on her behalf, if you ask me).

There’s a ton of white chocolate inside and out. The roses and leaves are made from modeling chocolate. The ribbon around the cake is fondant. First, I wanted to make it from the same chocolate plastic, but the yellowish tint of chocolate didn’t go so well with these pink roses and ivory cameo, so I opted for the cleaner light ivory-colored fondant instead. The pearls and cameo are made from gum paste.

This is an orange-flavored cake, soaked in grand Marnier syrup and filled with St. Dalfour strawberry jam and white chocolate-cream cheese filling, and frosted with Swiss meringue orange buttercream.

Click to see more photos…


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