Justin & Meredith Winokur's Kitchen Cooking Notebook

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Adam's Wedding -- back to top

Baba's 75th Birthday Cake -- back to top

Our first foray into fondant cake decorating...

Original Wordpress ID and Date: 10085, 2015-07-20_105950

Baba's Birthday Cake -- back to top

Original Wordpress ID and Date: 10074, 2015-07-20_105401

Allyson's Underwater Cake Decorating Lesson -- back to top

A friend's daughter was crazy for me to teach her how to decorate a cake. We settled on doing an under the sea theme (no movie relation). The finished product was a little more decorated than I would like, but it was fun and she was ecstatic with the results.

We accidentally came upon the technique of marbling our decorations. An accident turned into redoing all of it that way. MUCH more interesting and realistic. We purposely did not blend the fondant color super well so it had more of a feeling of water.

Original Wordpress ID and Date: 10060, 2015-07-20_102715

Becky's Lace and Key Birthday Cake -- back to top

This was a cake for a friend at work. First try with lace fondant work and molding with fondant. The keys were TOUGH to unmold and paint, but they came out well. The keys were relevant because they are the symbol of our office.

The fondant was done with an imprint mat to add extra detail.

Original Wordpress ID and Date: 10080, 2015-07-20_105511

Becky's Parents 50th Wedding Anniversary Cake -- back to top

My friend Becky and I decorated this cake for her parents 50th Anniversary. We started out using a imprint mat for the quilting but it wasn't distinct enough. So we went over the lines with a fondant embosser. This had the added benefit of making the quilting look stitched.

Read more at http://www.cakecentral.com/gallery/i/3346326/quilted-anniversary-cake#tdOpLtg2My4cgBF2.99

My friend Becky and I decorated this cake for her parents 50th Anniversary. We started out using a imprint mat for the quilting but it wasn't distinct enough. So we went over the lines with a fondant embosser. Love to hear how others do their quilting.

Original Wordpress ID and Date: 10104, 2015-07-20_113027

Becky's 40th Birthday Cake -- back to top

Chocolate fudge filled, iced, and glazed with dark chocolate ganache.

Joy's Baby Shower -- back to top

First time for a few techniques... making a baby (in fondant... be good guys!), fondant overlays. All worked nicely.

Now I know to use a pasta roller with a lot of cornstarch. Here I rolled the overlays by hand. MUCH faster with the pasta machine.

This was my "chocolate neapolitan" cake... one layer of milk chocolate, one of red velvet and one of dark chocolate

fudge. Very cool look and a bit of a surprise inside.

Just a note - no more bulges on my cakes since I started putting a chimney hole in the top and pushing the cakes down. You can see how this one bulged. It made me crazy!

Original Wordpress ID and Date: 10064, 2015-07-20_102832

Meredith and Justin's Wedding Cake -- back to top

This was a wedding cake for Meredith and Justin. Weeks of obsessing and 25+ hours of labor was a labor of love. Quite the cake - a 16" layer of lemoncello, a 12" layer of red velvet (with mini-chips in icing), an 8" carrot cake and a 6" dark chocolate fudge layer with creme d'menthe icing. Only problem was the edible lace veil that I made melted in the humidity of the day. But the flavors were a huge success!

One problem I always had was bulging sides with my fondant. Pushing on the cake layers before the crumb coat and poking a chimney in the top let all the air out and the sides stayed straight. Only lesson for next time is my cake supports were just a bit high... i'll take that!

Original Wordpress ID and Date: 10069, 2015-07-20_103044

"Grand" Red Velvet Cake w/o Fondant -- back to top

A friend asked me to make him a cake for his 50th birthday. His two requests were red velvet and no fondant... AGGHHH how to make a wonderful grand cake with no fondant? Research, obsess, more research, lots more obsessing! I had taken a class on Craftsy and wondered if I could do a crackle finish on ganache instead of fondant. Well, it worked wonderfully well though I did a 2:1 chocolate to cream ratio for the ganache and I think a 1.5 would have been better. This was a bit too firm, but using Callebaut chocolate was amazing (what a phenomenal taste... huge difference from the Ghirardelli I tried before). I had to be careful with the dabbing on corn syrup for texture as it did bring up the ganache if I was not gentle enough. I dabbed the corn syrup... a medium amount I would say, then brushed on the colors and kept playing with that till it felt right... then I loaded a brush with gold pearl dust and flicked it at the cake layer... voila, it was just the look I wanted.

First try at ganache on a cake, first try at modeling chocolate, first try at chocolate roses... everything gilded with a touch of the paint. Then last minute, while shopping for candles I saw this little mini chandelier at Target for $3. I had to buy it, rush home (an hour before I was leaving) and spray painted it gold. PERFECT finishing touch with gold candles to boot. The cake was a wonderful success. I was very proud of the result.

Sue's Topsy Turvy Birthday Cake -- back to top

First major attempt at a layered fondant decorated cake. Had not mastered the bulge and this cake really suffered for it. Also the cake did not have the proper support so it was not great in that way either. I used the big straws but it wasn't enough.

I did love the decorations - using the sugar paper was fun and the pop-outs were fun! Now this would be so much nicer, but we learn from our mistakes!

This was made with slanted pans not sculpted cakes. I am not sure which was better.

Original Wordpress ID and Date: 10057, 2015-07-20_102305