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Banana Cupcakes with Honey-Cinnamon Buttercream Icing

These are super delicious and a great icing idea on my part πŸ˜‰

The finished product:

Taking orders

I am now taking orders for any specialty desserts you need. I do cakes (wedding, birthday, any sort), pies, cheesecakes, bread, pastries, you name it. You pay what you think the product is worth. We also deliver for free within a 10 mile radius of our home in Pittsburgh. To order, please send email to brittney.gress@gmail.com, or you can call (412) 996-2123.

White Chocolate Raspberry Swirl Cheesecake

Had a random craving for this, and it was very delicious. I think it only took us 3 days to finish this =P

Finished wedding cake!

Wedding cake!

So, this isn’t finished yet, but I was too excited to contain it any longer so here it is!

The cakes are 7″ and 10″ white cakes covered with buttercream then rolled fondant. The cornelly lace on the sides was done with royal icing. Borders are top half of a heart and dotted with royal icing.

The filigree I added on was piped also with royal icing. I still have to pipe some swiss dots on the side of the cake Monday, in between the hearts border.

The hearts cake topper was made out of pastillage.

A blown sugar swan will also be going on that topper. I made it today, but didn’t add the wings on yet.

So Monday I will post pictures of the finished product πŸ™‚ Enjoy, and comment please! πŸ˜€

Sugar Showpiece

This project took about 5 days to make. Started with pouring the base into a ring mold.

Then we pulled a long piece of brown sugar and cut the branches and glued them onto the base.

Next we made pulled sugar roses by pulling pieces, melting the bottom over a flame, and gluing them onto a bud.

We glued the roses onto the base, then proceeded to pull some leaves, and push them between a mold to give the veins. We glued those on as well, and pulled two colors to make ribbons. I curled them, and glued them on at variousp laces. Finally, I glued in a few pieces of isomalt.
The finished product:

Blogging

I have started this because I have always loved writing. It is a passion. But not as strong of a passion as I have for baking.Β That is why I want to share a little piece of both with the world. I know there are many blogs like this out there, and I am just hoping that maybe mine will stand out. So here marks the start of my journey, into my future as a Pastry Chef. First post to come momentarily….

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