The Cake Boutique

The Cake Boutique

Friday, January 31, 2014

Cake Friday: Valentine's Sweet Heart Cake for Two

With Valentine's day right around the corner, what better to feature than a mini heart cake for two. This is the perfect gift for that special someone, who wouldn't want a delicious edible gift that you can share?! Check out how we are making our cakes for two and order yours today!! (The Cake Boutique 856-418-1226). 

Red fondant is rolled out.
The heart shaped cake is covered.

A smoother is used to smooth the fondant to the cake.

The excess is removed with a cutter.  
White fondant is rolled out. 
The white fondant is pressed into a bead mold.
Water is added to the bottom
of the cake to attach the beads.
Luster power is added to the beads
 to give them a pearly touch.
Using a heart cutter mini hearts are cut out.
Glitter is added to the center of the hearts.
The heart is placed on the top of the glitter,
so it shows through the center of the heart. 
Two stripes are cut to make a bow.
Paper towels are placed in the bow loops
while they dry to hold their shape.
Glitter is added to the center of the bow.
Lastly, the whole cake is lustered
to give it a special shine.
Finished product! 
Wouldn't your sweetheart love this cake for two?!

Thursday, January 30, 2014

Featured Creator: Taylor Braun- Counter Girl


Meet Taylor Braun



Taylor Braun was The Cake Boutique's very first hired employee. With her cheerful attitude and bright smile she was the perfect addition to the bakery. She is now attending college at the University of Tampa, and is back during the summer and holidays. Typically, Taylor can be found in the back sneaking her favorite dessert, the french macaroon. She thinks they are the perfect dessert "because they're perfect to just have one and they come in so many flavors." Although, she never eats just one! When it come to cakes her favorite has to be the lemon cake with lemon or raspberry buttercream. She thinks "it is to good to pass up." 

Since Taylor has been here at The Cake Boutique since the beginning she has seen many cakes leave our door. Her very favorite had to be the grooms cake that was the couple's pet. "It was awesome because no one thought that is was cake! Who doesn't want their dog at their wedding?!" This 3D shaped dog was also wearing a tux and top hat- he was attending a wedding after all!


When I asked Taylor some tips for our blog readers she said, " When ordering a cake have an idea about what you would like and trust the people in the back to make it look good!" (This tip seems to be a reoccurring theme) She also states that "Tips make cupcakes taste better ;)." 


Wednesday, January 29, 2014

Wedding Wednesday: Bling it up!

What girl doesn't love a little sparkle....especially on her wedding day! There are many ways to add a little "bling" as we call it or sparkle to your wedding cake, while still keeping it classy and elegant. Just as the saying goes everything is good in moderation- no one wants to have a cake that looks like a disco ball exploded on it, but a bit can add that special touch and make your cake spectacular.  There a few products we use in the industry that you might consider for your cake.

Check out this Blingtastic Wedding Cake!

Luster dust comes in many different colors, and adds sparkle, shine, and a fair amount of color. 
Highlighter dust usually comes in gold and silver colors, and gives a high-sheen, metallic finish. 
Petal dust has a matte finish and produces deep, strong colors. Petal dust is often used to decorate gumpaste flowers because the matte appearance gives them a natural look. 
Pearl dust imparts a sparkly, pearlescent finish with just a touch of color. Pearl dust is translucent and can be mixed with petal dust to give decorations shimmer and sparkle without adding much color.
Sparkle dust produces effects similar to luster dust, imparting color and shine, but the sparkle dust grains are larger than the fine powder of the luster dust.
Disco dust has the largest grains of all, and can be compared in size to pieces of glitter. Disco dust is not subtle, so it works best on pieces that should "pop" and sparkle with a glittery finish.
(Descriptions found on about.com

Another sparkly touch you can add is bling ribbon. This can add sparkle to the border of your cakes. You can also add dragees. These small round candies come in a variety of colors and add a sheen to your cake. 


Tuesday, January 28, 2014

SO CLOSE!

Hi everyone! So we need your help! We are quickly approaching our 2 Year Anniversary on Valentine's Day and we need your help!!! A couple of months ago a we set ourselves a goal to reach 3,000 Facebook likes by our 2nd Anniversary... we are close close we can taste it! We have 2,858 likes we only need 142 MORE! If you haven't checked out our Facebook page take a second and LIKE US! Help us reach our goal! https://www.facebook.com/cakeboutiquenj



Friday, January 24, 2014

Cake Friday: Hot Pink + Zebra + Sparkles =.........


Hot pink + Zebra + Sparkles = The Perfect Sweet 16 Cake! 
Check out the step by step process of making this sparkly and fabulous Sweet 16 Cake! 

First, the bottom tier is covered in hot pink fondant!
Next, dowels are hammered in to add
 support for the two tiers to come.
Next, the second tier is added in a black fondant.
Dowels are added in this
tier to support the top tier.  
Using a smoother, we stencil the middle tier to create a quilting pattern.

A baller tool is used to create
 indents for the silver  dragees.
With a touch of water the
dragees are placed on the cake.
Gray fondant is rolled out and used
 to cut zebra stripes 
Water is applied to the outside of the stripes to.....

add GLITTER!
Using a dry paint brush the
 excess glitter is removed.
Small silver dragees are placed on the
bottom tier to add a sparkly detail.
Hearts are cut out using a cookie cutter.
Using a touch of water hot pink
 sparkles are added to the hearts.
Using a starburst cutter, gray shapes are cut.
Silver luster powder is
brushed on to add more shine!
The hearts, swirls, and starbursts
are added to the bottom tier.
 Pink and black fondant
 ropes are created for borders for the tiers.  
The rope and tiara are added to the top tier.
A glittery 16 is created from fondant. 
Using a bit of water, it is placed on the middle tier.
Last, but not least, a silver bow is created.
The bow is placed on the bottom of the cake. 
The finished product! 



Thursday, January 23, 2014

Featered Creator: Rachel Yaure- Assistant Baker

Meet Rachel Yaure
Rachel recently started here at The Cake Boutique as a baking assistant. Prior to working here at the bakery, Rachel was a Baking and Pastry Major and began her first job as a pastry assistant at a catering company in Philadelphia. Rachel has had lot of experience making petite desserts, however, her favorite dessert to make is strawberry shortcake (when strawberries are in season of course!). When making her strawberry shortcake she says, " I prefer to use angel food cake because it's light and the strawberries compliment it well." She would also prefer to use a vanilla mousse just to fill between the layers rather than fill and coat the entire thing (naked cake).  Although, she loves strawberry shortcake for the most part Rachel is a plain jane type of gal! Her favorite cake combination is vanilla cake with vanilla buttercream.

Being as she is still fairly new, and hasn't made an overabundance of cakes just yet her favorite that she has made here was one of her most recent the little mermaid cake. Working with glitter and various techniques came it a theatrical and whimsical look! Rachel says that she believes the biggest misconception about the baking industry is that, "Many people think it is a walk in the park, but it's not. There's a lot that goes on behind the scenes. Within days and the weeks theres a lot of ideas and composing taking place. Not to mention long hours spent on your feet and constant use of your hands."

When I asked her to leave a tip with our blog readers she stated, "Don't be afraid to step outside the box with ideas for cakes, but also keep in ind the price. It's okay to be creative and have fun with the ideas or to allow your decorator's to do the work for you. Pick a price range and throw out ideas. It's always better to set your price range a bit higher that you anticipate, so you're not disappointment if the cake price is too high, but you can feel excited if it's lower than you expect!"




Wednesday, January 22, 2014

Wedding Wednesday: Make the Most of your Wedding Cake Tasting

When it comes time to order the center piece of your Wedding reception...and yes I am talking about the cake, I am the manager of a bakery after all! One of the best parts in the planning process in my opinion is the cake tasting.

Many bakeries offer complimentary tastings, although, this is not the time to gorge on delicious confections and complicate the process even more. Bottom-line don't get greedy and go to many bakeries. Although, trying lots of yummy cake sounds great in theory- with too many choices they will start to blend together and it will be tough to really decide which is the most delicious. First, you should do your research into just a few bakeries that are in your general budget in price per serving (although, design can greatly affect this) and ones that make and do similar work to what your interested in(don't go to a bakery known for buttercream wedding cakes when you want an all fondant cake), that can deliver to your venue and have availability for your date. When researching, some of the best advice you can get is from friends and families suggestions. Our sole advertising here at The Cake Boutique our first year and a half was simply word of mouth. Word of mouth is the best advertising, because people trust friends and family opinion's of people they trust- simple as that.

Ok you've narrowed your bakery choices to 2-3 bakeries and you have made your consultation and tasting appointments. When selecting your flavors to try once again.....don't complicate and confuse your self by choosing to many to taste. I recommend asking the bakery to try their most popular or what they are known for, you and your fiancé's favorite, perhaps a seasonal flavor (based off your wedding date), and a crowd pleaser. This will give you more than enough choices, without over whelming you.

So now who do you bring with you...the fewer the better. The fewer people you bring the fewer opinions to be swayed by and once again less to confuse you by. I typically recommend coming with your fiancé and perhaps one other person at the most.

Once all this is done it is time to get down to the nitty gritty of designing the perfect wedding cake. Remember, in the end it is your day and your wedding cake- help yourself out by not overwhelming yourself- sometimes keeping the process simple is really the way to go!

Tuesday, January 21, 2014

Tip Tuesday: Have a Back Up Plan

There is nothing worse than having your heart set on a cake only to find out it is out of your budget, ins't feasible due to time constraints, size or weather conditions. Our best recommendation is to have a back up plan. When it comes to design perhaps choose a similar design, but scaled down in case your first choice is above your budget. Have multiple flavor options since some options such a cream cheese or fruit aren't best in certain weather conditions or in shaped cakes.
 Some cakes can't be scaled up or down to certain amount of servings, so keep that in mind when selecting shaped or tiered cakes.  Just like the saying goes, "Don't put all your eggs in one basket."

Friday, January 17, 2014

Cake Friday: A Gift from Me to You

Present cakes are perfect for all sorts of occasions from birthdays, holidays, or showers. Todays featured cake is a super cute present cake for a baby shower...check out how its done! 


First, white fondant is portioned
out to cover the cake. 
After, rolling out the fondant
the square cake is covered.
Adding a touch of blue fondant to the
 left over white to make baby blue.
Blue strips are cut to form a bow and
 ribbon for the present cake.
In a "t" pattern the blue ribbons
 are placed on the cake.
A bow is created using paper towels
 to support it during the drying process.
Bow legs are placed on the
cake with a touch of water.
Beads are placed around the
edge of cake as a border. 
A round disk is cut out to create a gift tag.
More blue fondant is rolled
out to create a message.
The message is hand painted
on the banner and disk. 
Using a thin rope the gift tag
is placed on the cake.
Once the bow has dried the
 paper towels are removed. 
Using edible luster the cake is
brushed to give it a shimmer!
Finished Product!