Monday, February 20, 2012

3d apple cake 3

3d apple cake 3, originally uploaded by CakesByShara.

We love fun cakes like this one.

Thursday, February 16, 2012

Blues guitar

blues guitar, originally uploaded by CakesByShara.

We love cakes like this! Yellow cake with buttercream icing. Artwork that you can eat what can be better this is what the client had to say which makes it all worth while!

Shara, the cake was fantastic! We loved it and everything about it! It tastes fabulous! Thank you again and I look forward to the next time. We're trying to come up with a date in June for our 1yr anniversary party! Thank you again
*T. Mitchhart*

Tuesday, February 14, 2012


vans1, originally uploaded by CakesByShara.

We Love cakes like this! Vanilla bean cake with vanilla buttercream en-robed in fondant to keep all the most yummy goodness inside.

Saturday, February 11, 2012

Nicole and Kyle Wedding Feb 11

We Love custom sugar people and fun cakes always! We love the colors on this cake fun happy red handmade sugar roses and turquoise!
Red velvet cake with cream cheese icing on the inside and fondant en-robed with royal icing piping.

Friday, February 10, 2012

The Difference Between Fondant and Buttercream and how much your guest REALLY get on their cake slice.

I thought it would be helpful to blog about fondant covered cakes and the difference between the two finished product.

Here is the first picture.

This Is a buttercream finished red velvet cake yes it is pretty smooth.
This is a fondant en-robed buttercream covered cake like above but better now because all that yummy buttercream is now staying moist and the cake is protected from air. 

This is the size of the top of your cake this is how much fondant we are talking about for most guests.The only guests that would receive more would be those that get end pieces. In 120 people wedding that might be about 30 people. 

This is the thickness we strive to roll to. We DO NOT believe your cake should have a SLAB of 1/4 inch wide fondant on it. That IS just nasty and really unacceptable today.

Here is another look at the thickness we roll to.

Now some questions which one looks better to you? Does it help to see how big the fondant slice really is for your guests? Did you know that 99% of all the cakes you see in the magazines are fondant en-robed cakes? Did you know that most bakers cannot make buttercream look like fondant because buttercream is buttercream and fondant is fondant period. If you can make it look like fondant you better REALLY like Italian meringue or Swiss meringue buttercream to me it tastes a little like a stick of butter not icing and it will cost you a lot more because we are going to make that icing in small batches. That is the only way we could make a super smooth finish happen without it cracking or showing many imperfection.  Or we must use a all shortening based icing and to me this is not my favorite. I like American Buttercream.
Fondant look with Swiss dots

Buttercream look with Swiss dots

Which finish looks better to you?