Now this cake doesn’t actually contain any sriracha…that would be weird. This is a grooms cake I made to look just like a bottle of the popular hot sauce. The sriracha bottle was carved out of cake before I covered it in red fondant. Red is a really difficult color to achieve out of fondant so I always buy red fondant. I hand piped all the lettering onto the bottle with royal icing and the help of my pico projector (affiliate link).
This is technically a two tier cake. The bride wanted the cake to look like it was on a wood board so I made the bottom tier into a wood plank cake. I carved all the grooves and notches into some brown fondant. Then I painted on some darker brown color to create some variations in the wood. To finish it off, I airbrushed dark brown/black in some spots to really bring it to life. I’m totally impressed by how this cake came together!
I still love this cake design. I have made it in a single tier version (see it here and here) and now this is the two tier version. I made the cake topper the same way as the oter cakes. I designed an airplane cutter set (purchase here) and just customized the colors to match this color scheme. You can catch the airplane topper tutorial here. I used my standard car cutter to make the line of cars, but I also have a groovy car cutter available. To make the windows on the cars I hand cut some white fondant and glued them on with some water or tylose glue. All the tires were cut out of black fondant with a small round piping tip and attached the same way. I designed a train cutter to use for the front car. The rest of the train cars are just hand cut out of matching fondant. The clouds were cut using my fluffy cloud cutter. I cut all the pieces including the airplane topper ahead of time. When it was time to assemble the cake it all came together really quickly. Happy 3rd Birthday Shmuel!
I think this is one of my favorite cakes to date. Birthday cakes for boys are harder to design than girly ones. But I really like how this one turned out! I designed the wavy chevron cutter (available to purchase here) to cut out the stripes and used the color scheme I was given to create this amazing pattern. The candles match the waviness of the pattern which tie in really nicely. The other elements: the scissors, kippah, and tzitzit are all elements of the Upsherin-a hair cutting ceremony some boys have when they turn 3 years old.
I really just wanted to highlight the funky chevron design. I would love to use this design again, it can be used in all sorts of colors for all sorts of occasions. Thanks for looking!
This was a really fun cake to make. It was made to celebrate a 30th birthday. The birthday girl wanted some of her favorite things in cake form. The bottom tier is a Louis Vuitton suitcase. The top tier is a Jimmy Choo shoe box. I didn’t get a good picture but I hand painted the logo on top of the shoe box. On top of the cake is an edible Valentino sugar shoe. This shoe was a challenge! The straps were basically suspended and every stud was shaped by hand. I hand painted the animal print on the front of the shoe. I’m so happy with the way that sugar shoe tuned out! I added some roses to the cake to match the flowers at the party and to give the cake a little softness and a girly flair.
Here is a better look at the suitcase. I used light brown fondant for the suitcase and then airbrushed it with darker brown to give it that worked in leather look. Then I used a stencil to airbrush the logo all around the cake. The suitcase was trimmed with thin strips of fondant and detailed with a stitching tool. The hardware was made out of fondant. I made my own molds for the latches and handle and I have used it a few times now. Making my own molds was well worth it. The gold hardware was airbrushed in gold before attaching to the suitcase. The corners were painted gold after attaching to the cake. Happy 30th Birthday!
It’s Cinco de Mayo which means Mexican food everywhere! And when I think of Mexican cuisine, I think margaritas. What better way to celebrate than with a margarita cake?! It has all the flavors and ingredients that go into a traditional margarita, but baked into a cake and topped with zesty lime icing. The cake itself is moist and somewhat dense with a light citrus flavor, but the icing puts it over the top. You can leave out the fresh lime in the icing, but I don’t recommend it-the fresh zest and juice gives the cake that kick you are looking for! It may seem like there is a lot of alcohol in the cake, but it really bakes out leaving a delicious and flavorful cake. I think it’s the perfect way to celebrate Cinco de Mayo or any other day of the year! Here is my simple, dairy-free, one bowl cake recipe for you to enjoy!
I tried a new technique with this cake and it came out really great! I hand painted the fondant with thinned out gel food coloring. I thinned the food coloring with Everclear which is has a super high alcohol content and evaporates quickly. I wanted this cake to be light and feminine. I used light blues and greens to get the watercolor effect. The tiers needed a border, they were looking a little bare so I added some hand formed marbled gray stones.
I used a youTube tutorial by the Cake Dutchess to make this super cute tree frog. Not bad for my first try! I’m pretty sure I used fondant, but I also could have used gum paste or a mix of gum paste and fondant. I’m not entirely sure since I made this a while ago-I’m way behind on sharing. Just wanted to share this one quickly, let me know if toy have any questions!
I have made a few doctors cakes (here and here) and even a nurse cake. But this cake was to celebrate the company’s 10 anniversary. I kept the cake very simple. I used an extruder to form long red ropes of fondant and placed them on the bottom tier to look like blood pressure. Then I draped a stethoscope down the side of the cake. The top of the cake had the company logo cut completely out of fondant. I used a shell border mold to add the blue border around the cake. Simple, cute, and perfect for the occasion. Congrats on 10 years!
This is such an easy, quick, yet super cute cupcake display for a “Very Hungry Caterpillar” themed party. I baked some vanilla cupcakes and swirled some frosting on top. I made a bright lime green buttercream and a bright yellow buttercream. I placed both colors into a piping bag fitted with a plain tip and piped simple swirls. This is my favorite and signature frosting application. For the face, I rolled out red fondant and cut it into an oval. I cut out yellow, green, and black fondant pieces to decorate the face. I allowed the face to dry for a few days so it would hold up once placed on the cupcake. The topper was much bigger than the cupcake it was placed upon, but it was a perfect, and simple. It was a lot easier than baking a small cake and covering it in fondant. I wish I had made these to go with my son’s Very Hungry Caterpillar cake, it would have been perfect!
This year I wanted to come up with a simple flavor, nothing too crazy and I thought that cinnamon sugar aka snickerdoodle hamantaschen would be perfect! I had never heard of this take on the classic so what do I do first? I google it and…it’s not original! Town and Cooking shared a recipe just last year. Instead of getting completely bummed out, I used the recipe posted as an inspiration.
The dough I used is a soft sugar cookie recipe. I made this dough 4 or 5 different times until I got it just right. I wanted the texture to be crisp on the outside and a bit softer in the center to mimic a snickerdoodle. But it wasn’t that simple because I also needed them to keep this perfect triangle shape without puffing too much. Phew, glad it worked out! I adapted the filling recipe from Town and Cooking, and I think I made it even better! Some of their filling seemed to be leaking out, but I had no issues like that. After forming the hamantaschen, I dipped them in cinnamon sugar before baking to a light golden brown. Don’t overbake these or they won’t be soft and tender!!
Enjoy my simple, dairy-free, printable recipe below.
Having trouble forming your hamantaschen just right? Check out my picture tutorial here and my YouTube video below the recipe.
I am so overwhelmed by this post right now I don’t even know where to start! A cookbook review, a new recipe, a huge giveaway…aaah! First of all, Susie Fishbein, a kosher cookbook legend and one of my personal idols, is back with her final installment of the Kosher By Design series. Kosher By Design Brings It Home: picture-perfect food inspired by my travels (affiliate link) is the grand finale, if you will, and it is filled with recipes and stories inspired by Susie’s travels around the world.
What I love about this cookbook already (…and I’ve only seen a preview!) are the gorgeous color photos that accompany each recipe. I love seeing these photos because not only do I know what my dish will look like, but just thumbing through a gorgeous cookbook is enjoyable! To me, cookbooks are more than just a resource, they are a work of art, and this cookbook series proudly sits on my bookshelf!
Another thing I love about Susie’s cookbooks is that although her recipes are delicious and perfect for presentation, she makes the cooking process accessible and easy to understand. Many of her recipes are quick an easy, some are for the more seasoned chef, but there is something for everyone. In her most recent cookbooks and especially in “Brings It Home”, there are new and interesting ingredients introduced from around the world. Susie introduces new ingredients through dishes that sound exciting and will have you running to to the store to sample those new flavors.
The official release of this beautiful cookbook is Thursday, February 25, 2016 but I got a sneak preview and I’m finally able to share a recipe with you! I can’t wait to get my hands on my own copy but until then please enjoy this recipe for halvah baklava reproduced from Kosher by Design Brings it Home, by Susie Fishbein, with permission from the copyright holders, ArtScroll/Mesorah Publications. You don’t have to wait for the release, you can preorder your copy right now! I made it easy for you, just follow my affiliate link and place your order asap- Kosher By Design Brings It Home: picture-perfect food inspired by my travels.
15 sheets (from a 1 pound box) phyllo dough, defrosted overnight in the refrigerator
½ cup canola oil
1 cup roasted pistachios
1 cup roasted almonds
1 cup roasted pecans
1 pound halvah, chopped
2 teaspoons vanilla extract
½ cup sugar
½ cup honey
2 cups water
1 tablespoon lemon juice
Preheat the oven to 375 degrees F. Line a jellyroll pan with parchment paper. Set aside.
Prepare the filling
Place the pistachios, almonds, pecans, halvah, and vanilla into the bowl of a food processor fitted with the metal "S" blade. Pulse until ground but not a paste. Set aside.
Prepare the syrup
Place the sugar, honey, water, and lemon juice into a medium pot. Over medium heat, bring just to a boil. Turn down to a simmer; cook for 10 minutes. Set aside.
Place a sheet of phyllo lengthwise on the work surface. Brush with canola oil. Top with another layer of phyllo. Brush with canola.Top with a third layer of phyllo and oil. Roll all four edges ½-inch inward to make a frame. Brush rolled edges with oil.
Spread a thick layer of nut filling over the phyllo. Starting with a short end, roll up, jellyroll fashion; transfer to prepared sheet. Repeat, making 4 more rolled logs. Brush the logs with oil. Using a serrated knife, cut 4 diagonal slits across the top of each log.
Bake, uncovered, for 12 minutes or until golden brown. Remove from oven and immediately spoon syrup over the logs. Slice each log into 4-5 slices. Serve 2 slices to a plate. Drizzle with more syrup around the plate.
Now on to the giveaway! This giveaway is open to US mailing addresses only. Giveaway will end in one week from today. Please don’t forget to enter! Do it now!