Perth Royal Show cake Competition 2008

My 3rd Place Winner

My other competition entry

Friday the 26th and Saturday the 27th of September -Last weekend of the month~*

This weekend I had a few cake orders, these were some of my favourite~*

This cup cake order was made up of 85 cup cakes, half iced in white frosting with a blue star and the other half with blue frosting and a white icing rolled ribbon rose.

This wedding cake was a standard three tier with the top tier being fruit cake for the couple to keep. Covered in white RTR finished off with bridal white satin ribbon. The bride had brought in the silk flowers to arrange on the cake.

This one tier wedding cake was for a client that had already got married over seas and was just having a small celebration back here. White icing with white icing roses and orchids.

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Perth Royal Show Cake Competition

Yesterday (Tuesday the 23rd) I had to drop off my competition cakes for the Perth Royal Show. I originally entered three cakes but due to the amount of time I had spare I only ended up finishing two. I will post up pictures within a few days for you to see. But here is a photo of my Homer Cake that I entered in last years Royal Show...

*~Fruit cake covered in RTR, Cake board is 16" Round~*

19th September 08

Its starting to warm up to peak wedding season, i am now fully booked out till early next year. This weekend i had a few wedding cakes aswell as a few birthday orders.

This wedding cake was for a reception held up in Kings Park, her tables were decorated in warm orange and yellow flowers on nice tall table arrangements. Look abosulty stunning! The decorator did a great job of the room. Her cake was the standard three tier with white RTR, silver ribbon and the brush silver monograms on top. The top two tier were Fruit Cake and the bottom was Choc Hazel Nut.

This wedding cake was a pick up, three tier covered in White RTR, baby pink satin ribbon finished off with a more delicate full icing rose.

This cake was for the business manager's brother's 21's.

Sat 13th September

It has taken me a while to give a write up of the weekend for the 13Th. It has been crazy with normal cake orders and also trying to make a start on my show competition cakes.

That Saturday I had a few wedding cake orders as well as an engagement cake. There was two cakes that really took my eye and fell in love with.

The first was a standard two tier, white RTR with a painted black cherry blossom design to match the fans that the bride was going to use for her wedding. I then used soft pink icing cherry blossom to match the fan. On the top tier she had the brush silver monograms.

The second cake order which I would love to re create for my birthday coming up was for an engagement. The cup cake tower was designed matched their invitations. The cup cakes and cutting cake was iced in a soft brown colour with the choc brown drizzle with white cherry blossoms that had red centres. The cutting cake had their monograms piped on the front in the red icing to match.

Friday the 5th and Saturday the 6th of September

This week was another week of booked out appointments in the showroom and enough cake orders to keep me on my toes.

I had more cup cakes towers for birthdays and wedding this week then what I had wedding cakes.

This order was for a 70th birthday. They had 70 petite cup cakes with bright blue frosting and white number 70 in icing. The order had a combination of Butter Cake, Choc Fudge and Orange Poppy.



The other cup cake tower was for a 21st. This order had 44 cup cakes in silver cases and pink frosting. The cup cakes had a combination of black 21's, black high heel shoes and little black handbags.



One of the wedding cakes I had this week looked stunning! This design I originlly made for one of my best friends at the end of last year and has become popular with a few of my clients. It was a three tier with red icing roses and a red drape with gold piping. On the top tier is an red icing plarque with gold pipe "L & T"

Vanilla Bean Cup Cakes

Ingredients

125g Butter, softened

155g Caster Sugar

3 Free Range Eggs

1 Vanilla Bean

100g Almond Meal

200g Self-raising Flour

80ml Full Cream Milk

Method

Preheat oven to 200 degrees C. Line 12 muffin pans with paper cases.

Use an electric cake mixer and beat together butter and sugar till pale and creamy. Add one egg at a time to the butter mix and beat til well combined. Add the Vanilla Bean seeds and mix.

Fold in the almond meal, flour and milk into the butter mixture.

Spoon in the mixture evenly into the paper cases and bake in the oven for 18-20 minutes or until the skewer comes out clean. remove from oven and transfer them on to a wire rack to cool.

Once cool they can be iced and decorated to suit your occasion.