CakebyDottie

A little about me...

They say you can't have your cake and eat it too... Well, I say you CAN!

Hi my name is Dottie. I am a wife, mother and baker.

I love cake. And even more than I love cake, I LOVE frosting. Put us together and something magical happens! I love trying new recipes and flavors!

Email dotg400@yahoo.com

Sunday, June 26, 2011

Zebra and Hot Pink!




I was so excited when this bride-to-be told me she wanted a zebra striped cake, and of course pink is my favorite color so that was an added bonus! She had the "cupcake cake" with a 6" square topper that was white cake filled with raspberry cream and frosted with white chocolate buttercream, then covered in zebra fondant and a pink ribbon. The cupcakes were: White cake filled with raspberry cream, topped with white chocolate buttercream and a black scroll; chocolate cake topped with white chocolate buttercream and a pink fondant flower; lemon cake topped with pink lemon cream frosting. The decor was so fun, so glad I got to be a small part of this wedding!

Elegant Pearls

This cake was truly a joy to make. The top layer was a (fake) 8" x 6" round, edged with edible fondant pearls and had hand-painted scroll work. The bottom layer was - my first attempt - at a vertivle layer cake. When it was cut, the layers showed three verticle layers of pink, white and brown, instead of traditional horizontal cake layers. I hope I can get a picture from the photographer of the cutting! It was a 10" round, covered in light pink fondant and had a damask pattern, also edged with the gold pearls. I love this vintage-inspired cake!

Wilton Final Class - June





Once again, here are my great students with their final cakes - Tracie, Amanda and Sharla all did a fantastic job! Thank you gals for such a fun class!

Tuesday, June 21, 2011

Red and White wedding



This beautiful cake - was really ALL cake! Most often, brides are not serving their cakes, so one or more layers is fake, but this one was all real! Top two layers - a 6" round and an 8" square - were vanilla/vanilla, and the bottom was a 12" round red velvet cake with cream cheese filling. It turned out so lovely...

Sweet Ruffles



This cake was soooo fun!!! I made this vanilla/vanilla swiss meringue cake for a church function and it was D-licious!! It was a new recipe and a new technique I had been dying to try since I saw it on sweetapolita's blog. (She is my new fave, by the way, check her blog out! www.sweetapolita.com/blog )

Thursday, June 9, 2011

June Wilton Decorating Basics Class





Here's Tracie, Sharla and Amanda, showing off their cakes from Course 1 class. They all did such a good job! Remember - classes are offered at Kitchen Kneads in Logan. Come join the fun!!

Wilton Decorating Basics - May Class

These were some of my great students from May's Decorating Basics Class, working on their final cakes. So much fun! Thanks you gals!!