Mini Tutorial: Gold, Black Gloves and Cake Pops

Did you ever notice how much I love gold? Especially on cake? Whenever a client tells me their color scheme and it includes gold, fireworks go off in my head (while maintaining my composure). So when Armani decided to contact me to make her Sweet 16 birthday cake I nearly freaked out. It couldn't be a more perfect choice! I was so shocked that a 15 going on 16 year old young woman had such amazing taste. She is definitely different. "Good" different. :)

Two of my favourite things: Gold and messy drips

Not only did she want a gold cake, she also requested gold brushed cake pops. I nearly cried with joy. So here I am sharing these with you and how I made them.

1. Roll your cake balls I used my vanilla recipe for the cake pops. When your cakes are baked and cool, throw broken pieces into a food processor. Blend until fine. Add high butter ratio buttercream (or ganache for chocolate flavoured) and mix until incorporated. Grab approximately two tablespoons full and roll around in your hands to form a ball. Place on parchment paper and stick in the fridge to firm a bit.

1. Roll your cake balls

I used my vanilla recipe for the cake pops. When your cakes are baked and cool, throw broken pieces into a food processor. Blend until fine. Add high butter ratio buttercream (or ganache for chocolate flavoured) and mix until incorporated. Grab approximately two tablespoons full and roll around in your hands to form a ball. Place on parchment paper and stick in the fridge to firm a bit.

Love my black gloves? To you they may appear serial killer-ish but I think they're super sexy. Any baker would know how hard it is to maintain some sort of sex appeal in the kitchen. Sigh.

Balls are chill. Time to stick 'em.

Balls are chill. Time to stick 'em.

2. So I melted some white chocolate, which you can find here, in the microwave. It is crucial that you achieve the right consistency, not too runny and not too stiff. I dipped the lollipop sticks into the chocolate and stuck it halfway into the cake ball. 

2. So I melted some white chocolate, which you can find here, in the microwave. It is crucial that you achieve the right consistency, not too runny and not too stiff. I dipped the lollipop sticks into the chocolate and stuck it halfway into the cake ball. 

3. All 'popped'! Now stick back in the fridge to harden the chocolate. That way, it would not slip off.

3. All 'popped'! Now stick back in the fridge to harden the chocolate. That way, it would not slip off.

4. After they have chilled, it's time to dip! I remelted the chocolate, grabbed a pop and submerged it in making sure the entire pop was covered. I then tapped off any excess.

4. After they have chilled, it's time to dip! I remelted the chocolate, grabbed a pop and submerged it in making sure the entire pop was covered. I then tapped off any excess.

Now that your babies are dressed, stick them in the fridge to chill and harden. If your kitchen is air-conditioned, it should harden all on its own within a few minutes.

5. Now for the fun fun part. Mix your favourite luster with a high percentage alcohol. I used vodka for this. You can find the dust here. I grabbed some mixture on my brush and lightly brushed from the bottom to the top of the cake pop.

5. Now for the fun fun part. Mix your favourite luster with a high percentage alcohol. I used vodka for this. You can find the dust here. I grabbed some mixture on my brush and lightly brushed from the bottom to the top of the cake pop.

Boom.

And there you go. Delicious beautiful bite sized cakes! I absolutely loved making these. If you tried them, please send me your photos, I will love to see.

 

Jessica's Birthday

On October 3rd, I celebrated my 28th birthday with a BANG!! Not! Like every other weekend, where I really SHOULD be spending quality time with friends and family, I was up to my ears with cake orders. Ironic isn't it?

I thought it would be perfect. I had planned on getting a pedicure, manicure, some sexy clothing and heels, makeup done, hair did etc. etc. And to top it all off, I had an scheduled photo session with the talented Eboni Bullard, owner of Eboni Robyn Photography (she takes glorious photos of our cakes).

 Unfortunately, everything had to be postponed :( but I got over it really quickly, because my biggest distraction are my cakes :)

So here I am, a month later, November 1st, getting prepped for my 'birthday' shoot again. And here I am again, about to cancel (for obvious reasons). Eboni tells me "We're shooting something today!"

I'm so happy I listened to her.

Everything turned out perfectly. It was not exactly planned, it was more spontaneous than anything, which made it beautiful. From my makeup and hair, to the set location, it was a beautiful chaos.

This has proven the analogy, timing is everything, if it's meant to happen it will, at the right time for the right reasons.

And from these images, I got inspired to finally launch my website and bring Take A Bite Bahamas to the world.

Enjoy!