CUSTOM CUTE PIG, ROBOT, JAPANESE BAKERY CAKES. FARM ANIMAL COOKIES, DESSERT DECORATING FOR KIDS PARTIES & BIRTHDAYS.July 25, 2009 at 17:14 | Posted in Cute Food Photos | 1 Comment
I’m Diana, and i work alongside my sister Tina, under the name Bake Inc.
† URL (if you have one)
We have a blog, but we rarely update it. so, our www.flickr.com/bakeinc is as good as it gets. :p
† How were you introduced to the art of “cute cooking”?
We were always curious of all these amazing cakes we see in bakery windows, and mostly in flickr pages! :D
At first, we weren’t actually the baking sort of people, i used to cook more than i bake. I thought of myself as a better cook than a baker. In fact, just a few years ago i always consider myself as a lousy baker because i always ended up ruining even the simplest cake. lol. But then curiousity strikes, on how ppl bake and decorate cool looking cakes, and what all those smooth cakes surfaces are made of, etc.
While i’m doing my research online (at first, all my source of information are all from the NET. ha. the most powerful tool indeed!! ;D ) i came across the most inmportant piece of information : a list of baking stockist/supplier near me. Apart from having the wildest imagination and finding inspiration, cake decorating is all about finding the right supplier. so we did, and after we’ve compiled enough resources online (tutorials, recipes, tips) we then get our hands dirty and start bakin’ and kneadin’ , all from scratch :) Like all beginners, we experienced soggy cakes, tough dough, etc. But we keep on trying and trying until we get the result we wanted. Our first successful project was our Turtle cake right on my birthday! I’m also into photography so the first thing we do after the cake is finished is too take as much pictures of it as possible. : )
After i shared the pictures with my family and friends, they started putting orders. and quite suddenly, what started as our experiment turned into a little business. this what keeps us going, because we’ve got people asking for cakes (sometimes requests beyond our skills :p) that pushes us to explore and learn more :)
What inspired your cute creation?
any cute things! :) we still watch lots of animations, so yeah, i guess cartoon characters are great inspiration for shapes and colors. i browse lots of pools and great cake artists in flickr. i think this is one of the greatest and most convenient source of inspiration around. We also sometimes come across quite demanding customers, that would request the craziest cakes. Believe me, it’s as good as an inspiration as it gets. : p after we decided to be quite serious with our cake decorating, we also start buying cake decoration books, which is great for inspiration and techniques.
† How did you make it?
1. For the cake :
if you are going to decorate it with fondant/ plastic icing (the ingredient iuse to cover my pig cake, looks and feels like play-doh but tastes like marshmellow), you’ll have to make the cake’s consistency to be firm, regardless of its flavour. this means any recipe of butter cake, pound cake, or madeira cake would suffice. as for the fondant, you can get it from most baking supplies stores.
an example of cake that i use :
Chocolate Pound Cake
YIELD: Makes about 6 1/3 cups batter.
Ingredients and tools:
* 3/4 cup (1-1/2 sticks) butter, softened
* 1 3/4 cups granulated sugar
* 6 eggs
170gr semi-sweet chocolate, melted
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1/8 teaspoon salt
* 1/4 teaspoon baking soda
* 1 cup sour cream
: Originally this dense-textured, rich yellow loaf cake, originating in England, was made with one pound each of flour, butter, sugar and eggs, plus a flavoring like vanilla or lemon. A myriad of variations has evolved throughout the centuries.
Preheat oven to 325°F. Spray pan with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, chocolate and vanilla; mix well. Combine flour and salt; stir baking soda into sour cream.
Alternately add sour cream and flour mixture to butter mixture. Pour batter into prepared pan.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
after the cake is cooled, you are going to have to carve it if necessary (animal shaped, etc) and then cover it with buttercream (again, myriad of the recipes available online)
afterwards, the fondant will have to be colored ( i use wilton food coloring), kneaded (so the color would spread evenly), and rolled.
you have to do this quick, as fondants tend to dry out easily.
after you cover the cake with fondant, its then up to your design on how to decorate it.
2. For the cookies :
I use basic butter cookies recipes for the cookies.
(Makes 45 slice-and-bake cookies, 100 spritz cookies, or 30 cut-out cookies)
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1 large egg
* 1 teaspoon pure vanilla extract
* 3 cups all-purpose flour, spooned and leveled, plus more for rolling and cutting
* Sanding sugar and other decorations (optional)
* Confectioners’-sugar glaze
1. In a large bowl, with an electric mixer, cream butter with sugar and salt until light and fluffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed, add flour and mix just un-til incorporated (do not overmix).
2. Preheat oven to 350 degrees. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until just barely golden around the edges, 7 to 12 minutes (depending on size of cookies). Cool completely on baking sheets.
3. Decorate, if desired. Let dry at least 2 hours. Store in an airtight container up to 1 week.
* If i have the desired cookie cutter, than i’ll cut it after i roll the dough. if not, than i’ll carve the rolled cookie dough based on the wanted design. (usually we’ll print the design on baking paper, as a guide)
then i’ll make the royal icing for the decoration :
Ingredients and tools:
Makes 3 cups.
* 3 tablespoons meringue powder
* 4 cups confectioners’ sugar (about 1 lb.)
* 6 Tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
† Any other comments or tips?
dont stop trying, even after constant failures.
you have no idea how much wasted flours and butter i’ve caused before i finally made my first fluffy cake. ; p