Cakeb0t Cake Blog Archives - Page 3 of 4

Welcome to the NEW Cakeb0t!

These past few days have been very exciting! How do you like the new site? I think it’s more clean, and it definitely shows Cakeb0t’s personality. Cakeb0t is a futuristic robot with a penchant for all things vintage. ^_^

All of the links are the same, but I tried to make it so that the site is easy to navigate. Also in the top right corner is the FREE buttercream eBooklet, The Icing on the Cake! There is still one more link, The Shop link, which is still under construction. I get a lot of emails about what to buy, and so this is one of my solutions. (Yay!)

Other exciting things have happened…

Cake Power was on TV! Fabulous Cakes, New York, was taped during my heavenly externship days at Cake Power. I got to work with an all-star NY team! EatCakeBeMerry’s Liz Shim, The Painted Lily’s Katie Robinson, a fellow ICE grad, Shena D., a very talented artist, Daphne B, and of course Kate Sullivan of Cake Power! Kate is so super sweet and funny, and I think the show really did a good job of portraying her warm personality. They shot in her workspace/home, and you even had the chance to see her husband David and cutiepie son Sam on the show!

I was really impressed by the caliber of all the cakes in this episode. The team at City Cakes made an alligator cake that was a scaly work of art, and another cake which included detailed architecture! Michelle Doll was also featured in the episode, and she had some really great techniques for molding, as well as using steam to give sugarpaste creations a sheen. Of course Kate’s two cakes- one four foot dog, and one giant mushroom topped with a gnome bride and groom, both defied gravity. She is truly a cake sculptor. You have to watch her in action! If you didn’t catch it, click HERE for the listings.

I had so much fun taping the show with the Cake Power team! I also was really excited to see all of us on TV. Even though I didn’t speak on the show, you can definitely see me quite a bit on the show! Yay! ^_^

Cakeb0t’s new look couldn’t have come at a better time! Thanks to everyone who tuned in! I’m listing this blog under cake decorating ideas, because the show and everyone I’ve listed on this page is SO inspiring for all cake artists!

Snoopy Cake

By Cakeb0t 34 Comments

Hi everyone! Hope y’all had a good 4th!

Sculpted cakes are my favorite! I made this cake for my mom and mom-in-law who both have a June birthday. My mother-in-law LOVES Snoopy. I thought it would be a great cake to make; I love the Snoopy aesthetic! I thought giving the cake an illustrated look would be really effective. Enjoy the video! You can see me and my favorite assistant (my husband) in some of the shots! Cakeb0t tips & supplies are listed below! -Binky

Cake:
Chocolate cake, chocolate buttercream, and chocolate ganache. Yum!

Gumpaste:
Used to make the roof, Snoopy, grass cut-outs, and Woodstock & his mohawk!
*Gumpaste is like fondant, a pliable sugar “clay”. The difference from fondant is that it dries hard.
*The roof was rolled out & cut to dry on a mold that was made from foam core.
*The dimensions of the roof were used to print the picture of Snoopy & Woodstock to scale. The gumpaste was molded against the picture for the proper proportions.

Edible Black Marker:
Used to draw on lines and features of the dog house, grass cut-outs, Snoopy, & Woodstock.
*These are great, especially for the illustrated look of the cake! It’s also a lot less sticky than food gel coloring, or black petal dust with vodka.

Petal Dust + Vodka
Used to paint the house, Woodstock, Snoopy’s nose, and cake board.
*Mix the pigment (petal dust) with some Vodka and you have edible paint!
*Lemon extract can be used instead of Vodka. Because of the lower percentage of alcohol, the Vodka gave this a more streaky, shinier paint look, as opposed to the matte look lemon extract can give. The streaks and shine, give the house an authentic look!

Fondant
Used to cover the house and cake board.
*For bright colors, color the fondant, roll it out, and then paint it in a matching color of petal dust with vodka or lemon extract.
*Fondant is rolled with corn starch so it doesn’t stick to the table.
*Shortening, cornstarch, and a bit of water can be used to smooth out seams.

Other tools
Fondant Smoothers
Dowels- used in top of every 4″ of cake for support.
Exacto knife
Scissor
Rolling Pin
Toothpicks - Used in Woodstock’s body to stick him on Snoopy’s belly, and used to stick Snoopy on the roof.
Wax paper- Used to roll out gumpaste. It was useful for transferring the roof from the mold to the cake.
Foam Core- The foam core was used for the roof and cake boards. Two boards were glued together for the base board. The roof was made after the cake had been covered in ganache and refrigerated.
Royal Icing- Used to glue on the roof and grass to the dog house, Snoopy’s nose, and Woodstock’s feet and hair.
Ribbon- Vinyl ribbon was used to cover the edges of the cakeboard.

Back in the Day Bakery

By Cakeb0t 6 Comments

In the breathtaking Savannah, GA, for our 1st anniversary, we made sure to stop by the infamous Back in the Day Bakery. We entered, and we were transported to a simpler, slower, sweeter time ,somewhere in the past. The high ceilings, decorated with colorful doily streamers are a whimsical touch to the sophisticated vintage tufted sofa in the corner. Delightful paintings and posters adorn the stressed white brick walls. A sweet smell wafts in the balmy air.

The baked goods? All made from scratch. AMAZING! I had a Madras Curry Chicken sandwich, a chicken salad of roasted chicken with curry sauce, golden raisins. My husband had the sopressata sandwich with fontina cheese, a drizzle of olive oil, and a stripe of roasted red peppers. Both on ciabatta bread. Both comfort-food delicious.

Afterwards, we devoured a dense vintage yellow Old Fashioned Cupcake with light cyan sprinkles. Also on the list: gooey Hazel Feelgoods, a rich Star Brownie, the decadent Mondo Brownie, and the beautiful cup-shaped Lemon Blueberry Tart. We also took some Hazel Feelgoods to go in their logo-rubberstamped box.

We ate it all in one sitting! Our senses were dazzled by the environment and the food. No wonder it’s been voted the best bakery in Savannah over, and over again.

Practice Buttercream Icing

By Cakeb0t 4 Comments

I’ve put up a new link on the website: Recipes! It’s still under construction, and I’m adding more recipes day by day. Here is a great recipe for practice buttercream! Click at the top to review more basic recipes.

Practice Buttercream uses all shortening, and no butter, so it’s technically edible, but I’d just use it for practice. ^_^

Store it in a container with a lid. No need for refrigerating.

Yields 1 1/2 lbs. Good for a 5 qt mixer

1 cup Shortening
1 box Confectioner’s Sugar (1 lb)
1 tbsp Meringue Powder
3 tbsp Water

In a mixer on medium speed, cream the shortening for 4 minutes with a paddle whip. Scrape the bowl.
Slowly add sugar and meringue powder.
Add the water.
Beat for about 10-12 minutes until light and fluffy.
Optional: Add one or two drops of food gel color and mix until incorporated.

Here’s an oldie but a goodie. My very first tutorial video on How to Pipe a Buttercream Rose!

Cakeb0t on Facebook!

By Cakeb0t Leave a Comment

Hi Cake Makers!! We’re working on some exciting things at the Cakeb0t Factory, to bring you more content and answers to your questions! Thanks for your emails! I am learning more just by answering your questions! ^_^ The picture on the right is a sneak peak of some mods we’ve made to Cakeb0t! Haha! Cakeb0t is 3D!!

Cakeb0t is on Facebook!

While we work on our next video, be sure to join the Cakeb0t Facebook Page!! On the page, you can find a picture gallery of all the pictures used in our videos! There will also be timely postings of our blog and videos appropriate to any upcoming holidays. What is really exciting is that cake makers are sharing their links, and PICTURES of their creations! Our Facebook page is a great way to keep up with Cakeb0t and other Cakeb0t readers/cake makers. So join TODAY!!

PS Don’t forget to join the mailing list. Some freebies are on the way for those of you on our mailing list! And as always, we are on Twitter!