Get ready to set sail with today’s helping of nautical inspiration.  I’ll admit it.  I am obsessed with any and all things nautical.  I know many of you are too!  There is something so fresh, clean and downright summery about the nautical look.  The crisp red, white and blue color scheme paired with stripes is always a classic.  And I’m especially fond of decorating with woven nautical rope.  Whether wrapped around a hurricane vase or lantern, a little touch of rope adds charm and texture.  So needless to say, I did a rope-loving dance when I saw today’s cake!  Created by Kristin Kirkpatrick , owner of Fat Girl Cakes in Virginia, this design captures all of the great nautical trends.  Bold wide stripes come together with an anchor that is truly golden.  And ropes that you must see to believe.  Let’s take a look at this Classic Nautical Cake!

Kristin of Fat Girl Cakes gives us the scoop on her design:

“Late last year I met with a couple who were planning a nautical-themed wedding.  Since it was my first inquiry using that theme, I spent several hours researching molds, stencils, and motifs that are out there.  While coming up with cake possibilities for them, the one idea I really hoped they would choose was doing a tier covered in fondant rope.  When the couple chose another baker I was heart-broken, not because they went with someone else, but because I couldn’t make that rope tier!”

More from Kristin of Fat Girl Cakes :

“Fast-forward a few months and one of the venues where I am a preferred vendor contacted me to make them a cake for their bridal open house.  The theme… you guessed it… NAUTICAL!  One of the coordinators sent me a picture of the traditional decor and red, navy, and gold striped table linens there were planning on using, and I knew I was finally going to make that rope tier I had been dreaming of.  I ran it by the coordinator to make sure she was on board, and she said to go for it!”

I’m so glad Kristen had the opportunity to bring her rope tier to life.  Because it is incredible!  And the gold gilding on the anchor is such a great addition, providing contrast and a nice metallic pop.

A very special thank you to Kristin Kirkpatrick of Fat Girl Cakes for sharing her Classic Nautical Cake with us today!  Your seaworthy design is just stunning!

VENDORS & CREDITS
Cake:  Fat Girl Cakes
Photography:  Kitt Creative

In case you didn’t get enough on St. Patrick’s Day, we have a little touch of green to start off your week.  But we’re not talking cutesy leprechaun green here.  We’re talking gorgeous mint green with elegant touches of gold.  Paired with a blush pink and a contrasting black, creating one hot color combo for spring.  Delicate roses and tiny pink blossoms get an extra touch of fabulous with gilded gold accents.  And then there’s the perfectly ruffled fondant ribbon.  Dancing around two of the tiers and shining with just a hint of metallic.  It all comes together in one seriously stunning cake!  It’s another swoon-worthy design created by Sherri Meyers and her team at The Pastry Studio in Daytona Beach, Florida.  Let’s take a look!

Sherri of The Pastry Studio gives us the scoop on this design:

“We did this Romantic-Organic cake design for an outdoor affair.  With a barn as the backdrop, the girls wore black dresses and our bride rode a beautiful white horse.  I made the green florals, cut the edges and gilded them with gold.  I love the black silk organza bows for the texture and romantic feel . The bottom and top effect are made out of fondant that we shaped into a ribbon pattern.”

Helllo gorgeous!  As if the incredible mint roses weren’t enough to catch your eye, the pop of black is so striking.  I absolutely love the contrast of the soft colors, the romantic florals and the crisp black.  Not to mention the meticulous attention to detail we’ve come to know and love from The Pasty Studio.

A big thank you to Sherri of The Pastry Studio for sharing this spectacular cake design with us today.  It is perfectly tailored for Spring 2013 weddings!

VENDORS & CREDITS
Cake:  The Pastry Studio
Photography:  Sherri Meyers

Our contributor, Miso of Miso Bakes, is here with a new tutorial for St. Patrick’s Day …

As many of you know, four-leaf clovers symbolize luck.  However, did you know three-leaf clovers (shamrocks) symbolize happiness?  Many years ago, I stumbled upon a quote pertaining to the two clovers that read something like this, “People step on happiness to find luck.”  So true.  My ears burned in embarrassment and guilt when I first read this quote.

For St. Patrick’s Day this year, I created a cake that represented both happiness and luck!  I made shamrocks and four-leaf clovers out of sugarpaste and used them, as well as crumbled cake scraps, to decorate a cake.  Liking the rustic feel of the cake, I decided not to clean and smooth the top edges of the cake.

Here is my tutorial on how to make the shamrocks and lucky clovers…

SHAMROCKS & LUCKY CLOVERS CAKE
DIY by Miso Bakes

Supplies:

• Green gumpaste
• Small heart shaped cutter
• Rolling pin
• Floral wire (I used 26 gauge)
• Ball tool
• Floral tape
• Leaf veiner
• Toothpicks

STEP 1:   Cut three green hearts out.  Using balling tool thin the curved, top half of the hearts.  If your edges are too ruffled, gently flatten out with you finger.  You want the bottom half of the hearts to be thick enough to insert wires in them.

STEP 2:  Gently press your hearts (face down) onto the veiner.  I like to do it this way so that the center vein of the leaf lines up with the center of the heart.

STEP 3:  Dip one tip of your wire in water and insert into heart.  Pinch the seal.  Let dry completely.  Dry flat as shamrock petals are not really curved.

STEP 4:  Using floral tape, tape the three hearts together.  Trim a bit of the wire so it looks like this.  You will be taping a toothpick to elongate the stem so that you may insert the toothpick into the cake rather than the wire.

STEP 5:  Tape toothpick onto the stem.

STEP 6:  Your three-leaf clover / shamrock is complete!

To create a lucky clover, simply follow the steps above creating four petals instead of three.

You may use these to decorate a cake or cupcakes.  I think it would be fun to hide a four-leaf clover in the midst of shamrocks and see who ends up with it on their slice of cake!  Perhaps they can win a prize!

Happy St. Patrick’s Day! May you all be blessed with much happiness and luck!

	Miso Bakes Miso is a monthly contributor for The Cake Blog. She is a talented pastry chef with a big passion for cakes. Read more about Miso on her bio page.

Oh for the love of simple sophistication.  There’s nothing like a cake with clean lines and a touch of romance to get your heart racing.  And that’s exactly what we have for you today.  Soft creamy white meets several shades of grey in this polished design created by Kristin Kirkpatrick , owner of Fat Girl Cakes in Virginia.  A textured grey sash, gathered with a delicate fantasy flower, creates a gorgeous focal point and reason alone to swoon.  And then there’s the pearls.  The oh-so-cultured pearls, dropping in for an extra touch of elegance.  Each one precisely placed and gracefully looping around the second tier.  Not to mention their reflection on the cake board.  Put it all together and you have this stunning Pearlescent Shades of Gray Cake.

Kristin of Fat Girl Cakes gives us the scoop on her design:

“A few months ago I was invited to create a cake for Cake Central Magazine’s Pearlescent Shades of Gray feature. They sent a picture of a few inspiration items… a grey dress with some ruching and fabric flowers, a vase on a book, and bobbypins with pearls on the ends.  They requested a grey and cream colored cake that was on the simple side rather than the over-decorated/ornate side. I was in love with the idea and the inspiration items, so of course I agreed to create one.”

More from Kristin of Fat Girl Cakes :

“I love tiers that aren’t white or tiers of color mixed in with white/light ones, so I knew I wanted to alternate the cream with the grey.  Of the inspiration items, the first item that struck me was the dress.  Even though I love rules and order (my degree is in mathematics), I don’t have the patience or desire to make botanically correct flowers and prefer to make fantasy flowers, so I wanted to incorporate the fabric flower.  I also wanted to simulate the ruching and chose to use the smocking roller along with some natural gathering.

The vase on the book didn’t speak to me, but the bobbypin with the pearl ends did.  I loved the way this tier turned out.  So many times I have an idea in my head and they just don’t quite come out the same, sometimes for the better and sometimes for the worse.  I thought mimicking a similar pattern around the base of the cake was a neat way to finish the cake.  So many times we ignore the cake board, and decorating it, or at least covering it in fondant instead of foil, makes the cake that much more glamorous.”

Seriously, sometimes less is more.  And this design is a perfect example of refined simplicity.  A big thank you to Kristin Kirkpatrick  of Fat Girl Cakes for sharing her Pearlescent Shades of Gray Cake with us today.  It is beyond lovely!

VENDORS & CREDITS
Cake:  Fat Girl Cakes
Photography:  Kitt Creative

Buttercream.  Buttercream.  Glorious Buttercream.  Today’s cake is all about the buttercream.  Ruffles, roses, petals, swags, swirls and dots.  This cake includes just about every popular buttercream technique from today’s cake scene.  Armed with shades of purple and a piping bag, Kristin Kirkpatrick , owner of Fat Girl Cakes in Virginia, proves that buttercream can be just as fabulous as fondant.  Each tier of today’s cake boasts a different piping style, giving buttercream lovers something to squeal about.  Long live buttercream!  Feast your eyes on this incredibly gorgeous Purple Ombre Buttecream Cake!

Kristin of Fat Girl Cakes tells us the story behind her cake:

“Every year, after Christmas I start working on some new display cakes for the upcoming bridal shows I attend.  I used to only bring fondant displays because they traveled better, held up longer, etc.  Of course about 80% of my cakes, both wedding and special occasion cakes, are iced in buttercream, so I felt like I wasn’t showing off much of what I actually do.  On top of that, I feel like the bridal world is starting to feature more buttercream-iced cakes, so I set out to do a buttercream display to really showcase the different buttercream techniques and textures.

When I started designing the cake, I knew I wanted to alternate heavy textures with some “lighter” tiers for balance.  Balance is big thing with me as my degree is in mathematics, and yes, I know it doesn’t need to be that way for everyone, but I need it to be!  I wasn’t sure all the textures would work together, but I figured it was worth giving it a shot.

My original plan was to make it all white, but in trying to add a little violet gel to whiten my icing, I added a little too much.  Instead of starting over, I decided to just go with it and make it ombre instead.  It ended up working out great as it was a real eye-catcher at the shows.  Hopefully this year I will get to step outside of the traditional smooth and rustic buttercream cakes, and start doing some interesting combinations of the fun techniques we have been seeing a lot lately.”

Kristin of Fat Girl Cakes tells us about her technique:

“The base tier was done with a large rose petal tip, just wiggling it up and down while spinning the tier on the turntable. I love the large ruffle look the tip gives without using fondant. The middle tier was the rosette technique you see all over the place. I did this one with the 2D tip instead of the 1M tip, just to see if there was a difference in the way it turned out.  The top tier was done using a large round tip, making dots, smearing them across the cake and then piping the next row of dots over the end of the smear.

The two plainer tiers were done using a #3 tip and doing various drop lines.  I just added a little bit of corn syrup to thin out the buttercream and add a little elasticity.”

Not that buttercream cakes ever ‘went away’…. but today’s feature is a gorgeous example of ‘the new’ buttercream cake.  Modern buttercream style at it’s best.  Full of texture, elegance and delicious details.  I think buttercream may just have a new outlook on life.

A big thank you to Kristin Kirkpatrick  of Fat Girl Cakes for sharing her stunning Purple Ombre Buttercream Cake with us today!  We are in buttercream heaven!

VENDORS & CREDITS
Cake:  Fat Girl Cakes
Photography:  Kitt Creative

If you’re just joining us after the New Year, we’re taking a few days to look back at the fabulous cake and party inspiration of 2012.  Before jumping into new posts for 2013.  So I’ve sifted through the 200+ posts from 2012 to find the posts you loved the most.  Based on your pageviews, Facebook likes and Pinterest pins…. we’re counting down your Top 10 Favorite Posts of 2012!  And today we have the 7th most popular post…

Based on your views, likes and pins…..The7th most popular post of 2012 is…. this Quilled Flower Cake!  Rolls of fondant are wrapped, grouped, stacked and swirled to create an intricate design similar to the art of paper quilling.  Created by Kristin Kirkpatrick of Fat Girl Cakes.

Jump back and see more of this spectacular design and get insight from the baker  HERE.

We’ll continue on counting down the most popular posts of 2012.  With #6 up tomorrow.

Today is the first day of Spring!  We’re welcoming in the new season with gorgeous cake perfect for any springtime event.  Created by Kristin Kirkpatrick of Fat Girl Cakes, today’s cake is new and definitely fresh!  Rolls of fondant are wrapped, grouped, stacked and swirled to create an intricate design similar to the art of paper quilling.  Paired with a subtle pink ombre effect and rolled fondant flowers that pop, this design is all about modern simplicity.  Blooming with beauty, we’re loving this Quilled Flower Cake!

I fell in love with this cake the moment I saw it!  It’s unique…  It’s bold…  And it’s simply stunning!  I can envision this cake at a spring wedding, a sweet birthday party or even a baby shower.  It’s budding with possibilities!

Kristin shares some insight with us on how this cake came to be…

“I had a bride who was interested in a “honeybee” themed cake.  I wasn’t sure if she was interested in a literal translation or something a little more abstract.   So I found a few pictures of cakes, in different styles, that said honeybee to me and would hopefully give me a better sense of what she was thinking.   One of the cakes I sent her was of a single tier cake that looked like a bunch of daffodils on long stems.  I thought it might make an interesting 3 tier cake, and hoped that she would see the possibilities that I did.  Turned out she was looking for a more traditional cake, but that cake of all the stems around the tier stuck with me.

The entire cake was constructed of ropes created with an extruder that my husband created by modifying a caulk gun.  I completed the tiers and was unsure where to take it when I thought about the paper art of quilling. Instead of using strips of fondant, I decided to keep the rope theme and created the flowers to adorn the cake. It just goes to show you that you don’t need to have a ton of tools or use several different techniques on a cake to make something special.”

A very special thank you to Kristin of Fat Girl Cakes for sharing her lovely Quilled Flower Cake with us today!  I love, love, love it!  It’s the perfect start to Spring here on Half Baked!

Vendors & Credits:
Cake:  Fat Girl Cakes
Photography:  Kitt Creative

Tomorrow is St. Patrick’s Day, so I thought we’d squeeze in one last treat today!  All decked out in green coffee mugs and topped with glimmering shamrocks, these cupcakes are a big drink of Irish fun!  Chocolate cake is baked right in the mug and then topped with layers of whiskey-infused ganache and espresso buttercream.  Chocolate drizzle and a glittering candy shamrock finish the look!  Grab your apron because we’re whipping up some Irish Coffee Cupakes!

Funny thing is… I had an actual Irish Coffee once.  While it looks like a fluffy cocktail, the Irish whiskey is actually quite strong!  So let me assure you.  This “Irish Coffee” cupcake looks fluffy and fun and tastes equally delicious.  It’s really all about the coffee and chocolate flavors with a little Irish flair.

I have to admit… I think these would be even cuter if baked in the clear, tall coffee mugs traditionally used for Irish Coffee.  A clear glass would let you see all of the layers inside and look more like the original cocktail.  But sometimes budgets win over style!  The Irish Coffee mugs were $4 a piece while these green mugs were only $1.25 a piece.  I also think this would be adorable baked up in a mini espresso cup and saucer!  Maybe next year!

Since I went with the green mugs, here’s a peek at what’s inside.  Chocolate cake.  Chocolate Whiskey Ganache.  Espresso Buttercream….

Even if you don’t have the chance to make these for St. Patty’s Day, I still hope you give this recipe a try!  Simply swap out the color of the mug and trade the shamrock for a chocolate covered espresso been…. you’ll have delicious Cafe Mocha Cupcakes!  Yum!  Let’s grab a spoon…

Irish Coffee Cupcakes
Chocolate Cake (baked from scratch or made from a mix)
Oven Safe Coffee Mugs
Espresso Buttercream
Chocolate Whiskey Ganache
Glittering Shamrocks (find my DIY here)

Chocolate Cake:
Make your favorite chocolate cake recipe as normal.  Place coffee mugs on a lined baking sheet and spray with non-stick cooking spray.  Fill half way with batter.  Bake at regular heat for slightly longer than normal for a cupcake.  I baked mine at 350 for 25 – 30 minutes.  Total baking time will vary based on the size of your mug.  Cupcakes are done when a toothpick comes out almost clean.  Let cool but do not remove cake from mugs.

Espresso Buttercream
2 sticks of unsalted butter
2 tsp vanilla extract
1/4 cup cooled espresso
1/4 tsp salt
4 cups powdered sugar

1. In a measuring cup, mix together vanilla extract, espresso and salt.  Stir to dissolve salt.
2. Using an electric mixer fitted with a paddle attachment, combine butter, liquid mixture and roughly 1 cup of powdered sugar.  Beat on medium until well blended with no visible lumps.  (I always error on more mixing than less, to avoid grainy icing.)  Scrape down sides of bowl.
3. Add another cup of sugar and beat well.  Scrape down sides of bowl.  Repeat until all remaining sugar has been added.  Beat until well combined.

Chocolate Whiskey Ganache
1 cup heavy whipping cream
12 oz chocolate chips
1 T whiskey (optional – substitute espresso or omit, if desired)

1. Heat cream in saucepan on stove on med-high until almost boiling.  Remove from heat.
2. Pour cream over chocolate chips in a medium sized bowl.  Let rest for a few minutes while the hot cream melts the chocolate.
3. Stir, stir, stir until all chocolate has melted and ganache is smooth and shiny.  (If small bits of unmelted chocolate remain, pop bowl into microwave for 30 seconds at 50% power.  Stir and repeat until completely melted and smooth.)
4. Add whiskey and stir, if using.
5. Let cool slightly before assembling cupcakes.

To Assemble

1. Once cupcakes have cooled completely, spoon a layer of chocolate ganache into each mug.
2. Pipe espresso buttercream on top, using a pastry bag fitted with a #1M tip.  Start in the center and swirl outward in a circle to cover cup.  Do a second swirl, this time, starting on the outside and moving upward and in, to create a nice mound.
3. Drizzle additional chocolate ganache on top of buttercream.  I used a pastry bag fitted with a #1 tip and followed with swirl of the buttercream.
4. Place candy shamrock on top.  Enjoy with a spoon!

Whether you bake these up tonight to add something sweet and green to your St. Patty’s Day… or give these a try later in the year without the green flair, I hope you enjoy my Irish Coffee Cupcakes!  Wishing you the Luck of the Irish and a very Happy St. Patrick’s Day!

Happy Friday everyone!

	Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine and featured on TLC, DIY Network, The Cooking Channel, Glamour and more. Read more about Carrie on her bio page.

Our contributor, Miso of Miso Bakes, is sharing a fun tutorial just in time for St. Patrick’s Day…

Have you found your pot of gold?  I did and it was right in my kitchen!  This month I stepped away from cakes and created a baking tutorial the whole family can participate in and enjoy. Not only is this project very fun, the best part is that the whole thing is edible!  Caramel corn piled high inside a decorated cookie box…. it’s the Pot of Gold at the end of the rainbow!

Pot of Gold Tutorial
by Miso Bakes Continue Reading…

Just in time for St. Patrick’s Day, we have an incredible dessert bar to share today.  Pairing the traditional Irish stout, Guinness, with chocolate is a popular combination….  especially perfect when baking for St. Patty’s Day!  From Chocolate Guinness Brownies to Black and Tan Cupcakes, these fluthered goodies were created by Sherri Meyers and her team at The Pastry Studio.  They might not have green sprinkles…. but these Irish treats will make your grown up friends smile!  Join me as we tip our hat to this festive and fun, Guinness & Chocolate Dessert Bar!

While this dessert table was originally created for a couples Book Club Party (the book was all about the history of Guinness), it would be perfect for a St. Patrick’s Day celebration!  Chocolate Stout Brownies and Black & Tan Cupcakes are dusted with shimmering gold and lined up to create a plate of happiness!  Throw in some Guinness Double Chocolate Cake Pops and Guinness Biscotti… and you’ve found the end of the Guinness rainbow!

Sherri shared a few thoughts about the creation of this menu:

“We experimented with many different variations to make this dessert bar delicious and full bodied.  There was a lot of tasting going on in the studio, as we perfected these special desserts!”

Taste-testing Guinness infused treats sounds like a great day at the office, doesn’t it?  With the underlying chocolate and coffee notes found in this Irish stout, Guinness and chocolate are a perfect match.  Not to mention a unique and festive way to spread some Irish cheer!

A big shamrock hug to The Pastry Studio for sharing their incredibly tempting Guinness & Chocolate Dessert Bar with us today.  If you’re inspired to give Guinness baking a try this St. Patrick’s Day, be sure to check out {this post} from last year.  It will help you get your Guinness on!

The Pastry Studio:
Web:  thepastrystudio.com
Be a Fan:  The Pastry Studio on Facebook
Tweet:  The Pasty Studio on Twitter
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