Bobby Flay's Red Velvet Cake

I made this cake last week for a dear cousin of mine.
I used Bobby Flay's recipe from FoodNetwork.com.
The only change I made, was I did not use red food coloring, instead I used beet powder. The cake did not taste like beets what so ever. This frosting is more difficult than a basic buttercream but is well worth it.

Cupcakes Galore (and cookies too)

Just a few pictures of cupcakes/cookies that I forgot to post.

I call the chocolate cupcakes... Mostess Cupcakes instead of Hostess. :)

Birthdays at Thanksgiving

I forgot to update my pictures here... This is a Chocolate Caramel Cake with chocolate fondant. The leaves are a gumpaste/fondant mix dusted with petal dust.

Red Velvet

This is a cake that I frosted and decorated in under about 30 minutes while teaching course 1! This is a Red Velvet Cake with cream cheese frosting. The roses are made of chocolate buttercream. Had I had more time I could have cleaned up the edges a bit... made it all a bit smoother, but over all I am pleased. Cream cheese frosting is very temperamental...melts very quickly! My mother in law and the family ate the cake tonight... they LOVED it. By far one of the best tasting cakes I have had! :)

Dusting & Steaming Roses...And flower Cupcakes today!

These are the same roses from my earlier post. Today I brushed them with petal dust and steamed them. I love the way they look, the pictures do not do them justice.









Vanilla cup cakes frosted with Swiss Meringue Butter Cream...Yummmy!

Gumpaste Roses

I bought a cool Rose petal cutter set from England a few weeks back and tried it out the last few evenings. I am pretty pleased with how the roses turned out, although I still need to brush them with luster dust and steam them a bit. I may do that tonight or tomorrow.























http://www.orchardproducts.co.uk/ref1---rose-set-in-a-petal-box-r1-r10-15-p.asp

Berry Bonanza

Inspired by cousin Julie... I brought it to Nate's graduation celebration yesterday. Was a big hit.
Vanilla bean cake, chocolate butter cream and raspberry filling with an English butter cream frosting on the out side.