Dream Catcher Cake

This is another chiffon cake with whipped cream frosting for a girl's 16th birthday.

The frame of the dream catcher was made 1 day in advance by piping candy melt on parchment paper.

Once the cake was coated with whipped cream, I placed the frame on top and then piped the rest of decoration.

Paisley Cake

This is a chiffon cake with whipped cream frosting. Taste wise, I always prefer whipped cream over buttercream.

Christmas Cupcake 2016

 With fondant left from the Christmas box cake, I decorated some cute cupcakes.

Christmas Cookie 2016

These were the egg free sugar cookie with the egg free royal icing.

Christmas Gift Box Cake

My Christmas Gift Box cake last year was a great practice, but not as nice as I wanted to be. I was too ambitious. This year, I tried again by making one box with a simpler bow.

First I made two batches of  Marshmallow Fondant. Three days before making the cake, I made the fondant pieces for the cake top, and the side decoration.

The cake was an 8" cube. In order to save time, I used the 16" square pan to bake a 16"x16"x2" cake and then divided it to four 8"x8"x2" cakes. The filling was chocolate buttercream frosting.

Ingredients for cake
Egg - 20 Large
Cake flour - 340g
Oil - 160g
Milk - 160g
Sugar - 240g for egg white
Sugar - 120g for egg yolk

I needed 4 batches of chocolate buttercream frosting, and each batch used
Crisco solid vegetable shortening - 1/2 cup

Butter, softened - 1/2 cup (1 stick)
Cocoa powder - 3/4 cup
Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups (approximately 1 lb.)
Milk - 3-4 TBSP

Cakes with crumb coating should be refrigerated for 2 hours+ or overnight. After that, wrap the cake with white fondant, and then decorate with the circles, bow, and berries.

Then just let the rich chocolate flavor up the holidays!

Chocolate Covered Heart Cake

Ingredients:

Milk - 180g
Unsweetened Cocoa powder - 40g
Sugar - 80g
Gelatin - 1 bag (7.5g)

Steps:

1. Bake some perfect heart shaped Chiffon cakes with Silikomart Armorini Silicone Mold .

2. Put all ingredients in a pot, and let it settle for 5 minutes.
3. Heat up the mixture at low heat until the cocoa powder, and gelatin are fully dissolved.
4. Sieve the solution thru fine mesh sieve to get a smooth glaze.

5. Wait for the glaze to cool to lukewarm, around 80°F. Put cake on a stand, then pour chocolate glaze all over. Make sure all sides are covered.

6. Put cake in refrigerator for at least 2 hours before serving.