Ok, I’m hooked. Head over heels smitten. Enamored and at the same time, totally intrigued. I just can’t get enough of…. wait for it… CAKES.
Ever since I discovered a new and lovely way to frost a cake several weeks ago, I’ve been stuck on decorating more.
You may recall my How to Frost a Cake from a few weeks ago.
Well, I’ve been practicing ever since and learning so much more.
With my cake-making and cake-frosting interest now thoroughly piqued, I’ve also been poring over various books and online tutorials to improve my technique.
Throughout this cake making discovery process, I’ve also learned first hand how temperamental and fragile chocolate can be.
As you can see my chocolate topping came out thicker than normal. I was aiming for a much smoother consistency so, I’ll have to work on that.
If anyone has a foolproof chocolate topping technique or glaze recipe… I’m all ears.
This new cake hobby also gave me a reason to pull out some of my favorite dessert plates.
One of the things I really love about these clock plates is that each one (in a set of four) has a different face with assorted numerals imprinted on a crackled-like base.
They’re even lovelier in person than they are in these pictures.
As I continue to practice my food styling efforts, I try not to ever waste an opportunity to arrange and photograph desserts.
My new obsession with cake making is giving me even more ways to play around with props and placement of elements.
When I look back at my food pictures from years ago, I can see how much my work has improved but I still practice, study and experiment to get even better.
You may be surprised at how many interesting items you can find around your home that would make for great photo props.
These pink florals are actually artificial blooms that I had in my guest room for years and the vase was a lovely, fairly recent find from a local home decorating shoppe.
I never know exactly whether or not pieces will work together until I move them around in the same space.
With Mother’s Day a week away, imagine how delicious this would look for an upcoming Mom’s Day celebration.
I think it looks pretty good, despite my chunky, chocolate glaze.
An ultra smooth chocolate topping is now on my priority list to figure out.
I already feel the need for a new cake creation.
Stay tuned… and happy upcoming Mother’s Day.
Thanks for stopping by.
See you back here next time. ā„
Last week, you made a beautiful pink and brown quilt top – you called the post “Cotton Candy Quilt Block.”
It looks like that project whet your appetite for the Mother’s Day cake-smile.
Love, Nana Banana (AKA your mom)
Thanks Mom… and Happy Mother’s Day!
I love your clock plates! Can you tell me where you got them?
As for your cake, the pink icing looks so yummy. I think I may have tried a chocolate ganache for the glaze. But again, I love chocolate ganache!!!
It’s beautiful either way!
Yes, Renee, I’ve been reading about how to make a good ganache. I think I will definitely try that next.
You know, I knew this was too thick when I started pouring onto the cake but once that chocolate the top and started spreading… it was too late and I was committed-lol.
Oh, I got the plates from Pottery Barn a few years ago.
I don’t know if they still make them but you may be able to find them online.
Good luck.
That cake is darling! I can understand what you were saying about the chocolate being smoother…but I gotta tell ya, I was not focused on the chocolate! It’s really beautiful, and the chocolate is going to taste fabulous anyways! You just keep making those fabulous cakes, and we’ll all keep drooling:D
Thanks Cindy, I’m going to try not to turn this into a “cake blog”-lol.
I’ll definitely have to space out my creations.
I appreciate you popping by too.
This cake is so dainty and sweet and styled to perfection. Lovely, Lisa.
Thanks Jeanne… and I thought readers would be turned off by my heavy topping-lol.
I appreciate your sweet assessment. Hope you have a wonderful day.
That cake is beautiful and I totally understand learning a new craft and then wanting to keep making more and more. I enjoy making bread — I don’t especially gobble it down (the kids get it) but I just love making it. Your mom is going to be so happy to get such a beautiful cake from her beautiful daughter. Thank you for sharing your method. Big hugs!
Hmm, Marisa I’d love to move onto breadmaking once I get this cake thing out of my system-lol.
I have several books on artisan breads. I bought them because of the pretty pictures but I have yet to try any of the great looking recipes.
You’ve added one more thing to my “new” list (smile).
Oh. My. Goodness. That is a gorgeous cake! Lucky mom! For chocolate, as mentioned, I like to use ganache…..pure, simple ingredients, and can tweak the chocolate to cream ratio a little as needed. My neighbor uses a chocolate amd microwaved Coolwhip recipe, probably can find on line, and its pretty good, bit i prefer plain whipping cream and good chocolate ganache…..
Thanks so much, Jae.
I’m going to do some research later tonight on chocolate ganache and see what I can come up with.
This is absolutely GORGEOUS!!! Love love love š
Thanks so much, Jennifer.
I just stopped by your lovely blog and love your photos too. Your recipes are so delicious looking.
Amazing pictures and composition. I am a big fan of your blog, you already know š
I wish I could bake a cake like this, but its not inside my skills, I am good only eating it.
Thanks Iane, lol. You’re so sweet.
Trust me, if I can make this you can too. I mean it.
Give it a try and let me know how yours turns out.
Oh my Lisa…this cake is amazing!….The chocolate glaze/ganache looks pretty good to me…and then there is your gorgeous photography….I hope that one day soon I will see one of your creations and photos on the cover of Gourmet magazine!
Oh, Shirley… wouldn’t a cover shot be cool-lol.
Thanks so much for the vote of confidence. I’ll keep my fingers crossed on that one.
Happy day!
Another beauty! Cream and semi sweet chocolate chips make a smooth ganache for me. Place choc chips in a double boiler…add drizzle of cream ans melt and stir to the consistency you want.
When I dip strawberries I melt choc chips in a double boiler and add a drizzle, very little, of canola oil. Very smooth. The less oil the thicker. The more oil the thinner for drizzling on a contrasting color of chocolate.
Sheila
Thanks Sheila, that oil addition is new to me but I can understand how that would help thin the chocolate out.
That usage reminds me of Paramount Crystals. Have you heard of those? They look like coconut flakes but they’re used to thin out thick chocolate and slow the firming process.
I use them when I make cake pops.
OK, you’re strawberry and chocolate reference now has me thinking about that treat… instead of cakes-lol.
I’m available to eat the leftovers, lol! I love cake, and this one looks yummy!
Rebecca, you see why my neighbors love me?
Thanks so much.
The cake is gorgeous!!
Thanks so much, Barbara. I appreciate that.
Lisa,
Your cake looks fantastic… the chocolate looks yummy. I’ve been enjoying all your posts and beautiful photography, but love most of all that your mom commented. Then when I read her sign-off Nana Banana(AKA your mom), it just touched me even more… just such a nice touch to tell you she is your mom, like you wouldn’t know.
Judith
Thanks so much, Judith.
My mom is my number one fan-lol
She’s also where I get my spark for creativity from.
I love seeing your cakes! And your photos are beautiful.
It’s as much fun to take pictures of the food as it is to bake it!
I’m hoping to try a cake soon.
Thanks Deborah, you’re right about taking pictures of food. In some ways, it’s actually more fun than making the food-lol
Good luck on your upcoming cake. I’ll watch for it on Instagram.