Countless Calories!

To round off October and begin November- I had the chance to create some cracker cakes!
Moving away from the mainly fondant iced cakes- I had mainly Butter and ganache iced cakes this week! Both icings are truly divine- but are also totally bad for you. The pure cream mixed with rich chocolate- or butter and pure icing sugar- can be whipped together to create wicked icings choc full of calories! But it is only one day- isn't it???

I had Two cakes for the Friday that week- the first a cupcake tower out at Boulevard Gardens. A twist on my regular design with the sugared rose petals- to include a fondant iced top tier and ceramic topper.


The room was set beautifully with soft pink and white- just gorgeous!

I also had my first ever cake at Mirra- in the Valley. This venue is stunning inside! When I first drove into the street I wasn't sure that I had the correct address- being a side street and all- but when I saw the gorgeous Entrance I was rest assured that this indeed was the stunning venue I had seen on the net.

The Function was a 10 year awards dinner hosted by UDIA- Urban development institute of Australia.


They had chosen a design from one of my novelty wedding cakes to mark the occasion- and from the glowing feedback I received- it went down a treat!

I also had the RBCH Oncology siblings day again on that day- but more on that in another post to come.

Then the Saturday was a big day of delivering. Beating the heat involves carefully timing when you get to venues- when not to get caught in traffic- and taking the shortest route possible to get there.
I had a chocolate creation for the Pavilion at Albion- Luscious fresh berries piled into this decadent chocolate cake!


With the white walls and the white table cloth this certainly looks like I know some tricky photoshop stuff- but it was purely how it came out form my point and shoot camera!

Nest we headed over to the Hotel Diana Plaza- where I saw my Bride- Kim- in the foyer- such a joy to see brides on their wedding day- bursting with excitement!!!


Kim and Ken had been around the world travelling and wanted their cake to reflect their travels. With a different flag for the more than 20 countries they had visited made in sugar to sit behind their cartoon- backpack wearing- toppers!



After drama the week before- I was more than on edge with this similar design- totally unnecessary- as everything went a treat!

Next was the Marriott- where I delivered this mini version of the "chocolate Mountain" design I first made last year for Carly and Dom!


This mini version is only three tiers of cake inside- but is still impressive fro sure.
Later the cake was decorated with fresh flowers to finish.

After Scooting about town it was over to Virginia Palms to set up this cake for Jacqui and Justin.
I had never met either Jacqui or Justin as everything was arranged via email.
Miranda Greer - a Photographer from around the corner from me- shot their wedding- and you can see her blog of the wedding here!


A cupcake tower with chocolate and vanilla cupcakes- with fresh white Singapore orchids dotted through!

On Sunday I had one last cake to set up at Vic Park.
A tower of butter iced individual cakes and a tall chocolate chard top tier- almost like a crown!




It was a mega hot day- but with the Air Con Cranking everything held up and looked adorable.

I feel a bit guilty as it is December tomorrow- and I have not yet started Blogging November!
I may need to take solace in some Air con and knuckle down and get my blogging up to date!
Thanks for Reading
SJ

Winners are grinners.....

Well with Less than 18 hours until I head forthe UK- I still had wedding cakes to make- and deliver this week!

As some of you may remember- Earlier this year I ran a competition in conjunction with Beyond the Bride to "Win your Wedding cake"! A lovely girl called Rebbecca Won the $400 Voucher- and used it towards- what very well may become- my new favourite cake!


Inspired by a design in a magazine- this two tier cake has a double barrel base and a single top tier. Iced in an almost Wedgewood/Dusty Powder Blue- with a damask stencil overlay, this vintage style design is so pretty! Piped icing pearls are around the base of each tier, and a spray of Ivory roses and fillers sit atop of the base tier.
The Wedding Reception is being held- this evening- at the Treasury Hotel- in the gorgeous Ryan's Private Dining Room!
It was a pleasure to create such a beautiful cake for a wonderful couple! I hope that they and thier guests enjoy the cake- and the Rosewater White chocolate and Raspberry cake inside!

The next cake took my Husband and I our last 3 hour tour for a while! This cake is for a fabulous couple who are holding their reception down at the Royal Pines Resort- on the Gold Coast.
I wasn't the first cake decorator chosen to make this couples cake- they had actually already booked another- then she decided to go on Holidays- and promptly canceled their booking- how rude! I am so glad they came to me- Todd and Karen are such a friendly couple- the type of clients you could chat to for hours- I hope they have a spectacular night- and enjoy their cakes!!


This tower of Mini cakes is a mixture of dark chocolate Mud and White Raspberry Mud, topped off with a Fruit cake!

The couple searched High and Low for their cake topper- a set of replica rings- which they found in the US! They bought it home with them , and now have a keepsake from their special day!


My husband has suggested that the UK weather has come to us! I hope this dreary winter weather doesn't dampen everyones wedding day!

Last but not least- is the mini cake that I have made for my Grandmother's birthday! As you cake decorators out there will be well aware- here is ALWAYS left over coloured icing when you mix it for a cake- and luckily for me- I could use this fabulous colour for my Grandmother's cake!


Cut from a matured fruit cake- this mini cake is iced in the dusty blue icing- with a mini quilt over he base tier- and Ivory Sugar roses on the top. Very grand for a Nana!

Well the excitement has well and truly set in now! I have packed- and am about to repack before I go! I have close to 8kg of food to bring for My sister and her housemates - including 4 packets of Tim Tams- which are currently only $1.85 per pack at Wollies!Bargain!

I look forward to keeping everyone up to date with my UK adventures!

I have recorded a Phone Message to let you all know that I am away and am unable to bake cakes- or give consultations until Early August- I will- however- still be answering emails- so send on any inquiries through to
mailto: sarahjane@cakethat.com.au

Have a fantastic weekend!! I will be in the UK on Monday!!!!!!

Past and Present

This week had me preparing a cake and a topper for previous clients.
It is always wonderful to be able to make cakes for repeat clients, and both of the return customers this week have returned more than once!
Firstly I made this little fairy for a 1st birthday cake. Although I didn't make the actual cake- I did replicate the fairy from the invitation design- so that everything matched.

Then I had the privilege of making a beautiful christening cake for one of my past wedding clients. This cake had gorgeous tiny little rose buds over the cake- it was so pretty.






Then a strange coincidence occured- This week I had two clients called Tiffany/Tiffanee. Whilst one was celebrating her wedding- the other was holding a lavish "Oscars after Party" and wanted individual "Tiffany" boxes as her cake.




The latte coloured cakes with black sugar bows were surrounded by fresh flowers and ivy. Rich and Romantic in design.

The heat today was sent to test me for sure. Summer is certainly here- and with everything becoming super delicate it really makes me appreciate the coll- non humid winter weather!

Testing Strength!

This week is my last week of cake making for two whole weeks!! My husband and I are off on a holiday for the first time in 2 1/2 years!!
This week I have been challenged and my strength- emotional and Physical- has been tested! I have had two cakes this week- whose end result- justifies all the challenges.
The first pictured cake is of one of over 100 individual box cakes that I made today! There were two designs for the tower- white or teal blue- both with sugar bows and ribbons. With this large amount to do- I called in my back up support- my Mum and Sister- who helped out where they could. My sister (Alex) mixed the wonderful teal colour for the icing ( it took 5kg of icing for these little cakes!!) and my mum was on the fine task of making the bows!- I iced and painted the cakes- with an edible silver lustre- and the end result is too cute! My mum will also have the task of setting the cakes up for display too! I can't wait to see a finished picture!

This next designs beauty- more than makes up for the 5 1/2 hours of patiently applying each individual silver cachous in place. I thought I was going blind!! only joking!! I used around 400g of cachous on this cake- of which I am sure I vacuumed up at least 50g!!! In the end this large scale three tier design weighs in at over 20kg! A whopper! I had to use all my muscles to lift this one!

So this week I am signing off for now! Back in August with some fabulous designs ahead!
'Til then- Happy Baking!!