2012 Engagement Sale!

Exciting news!

I personally became engaged over the Christmas holiday's. I'm just so excited and bursting with joy, I wanted to do something for all the other bride to be's!

So, Le Gateau Bake Shop is having a special offer to all the recently engaged couples looking for wedding cakes (or cupcakes!). For the month of January, book your FREE tasting and receive %15 off your order! We are calling it the engagement sale- please mention this when you book your appointment.

To book your consultation email us at Tanya@LeGateauBakeShop.com

Mexican Hot Chocolate Cookies

Its cookie swap time of year! As I was preparing for this year's Christmas baking and cookie swap, I came across this recipe I had made the year before.

The combination of chocolate and chilli has always been one of my favourites. Whenever I see a new recipe featuring the two, I have to try it (check out our previous post on Mexican Hot Chocolate cupcakes). I came across this Mexican Hot Chocolate Cookies from no other than queen cookie swap bee herself Martha Stewart.

These cookies were really simple to make. They reminded me of my favourite gingersnap recipe because of the sugar coating and cracked surface that lets you know the cookies are done baking.

*Tip* I always use a cookie scoop, it really speeds up the process when you have 6 dozen cookies to make for a cookie swap, plus it ensures even sizing.

Also- I LOVE spice, so I kicked up the amount of spice in this recipe, and I added into the cookie dough mix instead of the sugar coating like the recipe suggests. Also I used ground cayenne instead of chilli powder. If you are not into spice, you can omit it all together and have a tasty chocolate and cinnamon spice cookie.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder (optional)

Directions:

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

Happy Baking!

Angry Birds Cake!

This cake was created for my brother in law, Dan. I wanted to surprise him with a cake for his birthday, and when I asked my sister if she had any idea's she immediately replied "ANGRY BIRDS!!". I was really excited, i've been dying for someone to request one!

The was chocolate cake with chocolate ganache filling. All decorations are from fondant.

Close up of King Pig:

Dan was thrilled, it was really an exciting birthday surprise. He's still calling it the best cake EVER.

Thanks to cake central for all the inspiration for this design.

Cake Love PT. 1

18 months of planning, all worth every minute. Cake Love 2011 was beyond a huge success, and I am so proud of what the members of the Vancouver Cake Society Jennifer Shaw, April Bellia, Mark Tagulao, Erlinda Jalandoon and myself pulled off.

Cake Love 2011 was a three day cake decorating conference in Vancouver B.C., featuring hand on classes from 15 of the best sugar artists and cake designers from around the world, including Norman Davis and Zane Beg, Ruth Rickey, Anne Heap, Susan Carberry, Becky Rink, Pat Jacoby, Jacqueline Butler, Lauren Kitchens, and Canadian Lisa Bujega, just to name a few.

Classes ranged from life like gumpaste flowers, folk art painting, and edible jewelery to the whimsical topsy turvy cake and muppetized figures.

Lisa Bujega's "tea for two" class creation

Norm and Zane's Purse Ladies Purse cake class creation

Creation's from Lauren Kitchen's creature sculpting 101 and 301.

The there was also a cake display room that featured work from the conference attendee's. This room was open to the public.

A couple of my favourite submissions.

There was also a live cake challenge at the banquet, where attendee's created amazing cakes with little tools and supplies:

I myself was lucky enough to take part in a few classes. Stay tuned for my next post that features what I learned with Anne Heap of Pink Cake Box.

Giant Cupcakes Take Over!

I had a giant cupcake pan kicking around for the longest time, and I could not wait use it. Finally, the first few request for them have come in, and I am so happy with the turn out!

Giant cupcake number one:

This giant cupcake contained vegan chocolate cake, with a vegan chocolate ganache filling. It was decorated with a vegan fondant (made using agar instead of gelatin). The cupcake liner was made from candy melts.

Served with some vegan baby cupcakes!

After fellow cupcake lover @Cupcakedujour saw this giant cupcake, she said "I want!!", only her request was that her's also be gluten free!

@CupcakeDuJour with her giant cupcake on her birthday

I am LOVING these giant cupcakes! So cute, and so fun to make!

Austin Mini Car Cake

The Mini Car was created by the British Motor Corporation in 1959. It was a British icon for the 60's. It was actually voted the second most influential car of the 20th century.

Here is Le Gateau's take on the Mini:

This cake was for a very special lady's 50th birthday.

Its made from alternating layers of chocolate and vanilla cake with vanilla meringue buttercream. Everything on the car is edible, all made from fondant and gum paste.

The birthday girl and her hubby are in the mini, along with their cute little puppy. The cake board is actually a map of the world, with flags to show all the places they have travelled together. Its painted on with royal icing.

Guest Blog by Candice @loveyourcake!

I am excited to bring you this GUEST blog entry by Candice (aka @loveyourcake), cake enthusiast and blogger extraordinaire! I have been following Candice on twitter for quite some time, and she always has interesting/funny/entertaining thoughts, idea's and story's to share.

If you agree that this blog has any or all of those qualities, please leave a comment for Candice and myself!

******

I think anyone who loves cake has looked at one that was professionally made, and said to themselves 'Gee - I wish I could do something like that!'

Ok, so maybe you didn't say 'Gee' - but the point is, there is a curiosity about fancy cakes that has spread world wide. The internet makes it very easy to type in what design of cake you are looking for, along with countless "how-to" videos and blogs. For some people born with an artistic side, attempting to duplicate one of these fondant masterpieces can sometimes be a piece of cake. (ha ha) For those people that are less talented in the artsy department, they need to rely on videos and images to show them the way.

As a self-proclaimed cake decorator, I have had my share of successes and failures, and I know how difficult it can be to end up with a product you would actually show in public. When I asked some of my fellow cake lovers (who are artistically challenged) what they would want to read on a blog about cake, they said "start from the beginning!" and "show me the way!"

That sounded like a reasonable request.

I know how annoying is it to compare your own work to a fancy cake photo, only to be left disappointed with the final result. For this lesson, we are going to avoid any comparisons and will to do this pre-internet way. The written way. Now go put on your apron and proceed to step one.

Step 1: Go to the kitchen and bake a 9" round cake. Find a recipe, any recipe, and bake the cake.

Step 2: Let the cake cool (ALL THE WAY - don't get ahead of yourself or all hell will break loose)

Step 3: get some icing from the store, pref. vanilla. Any kind will do, but chocolate will be messy.

Step 4: use a knife, or dental floss wrapped around your fingers, and cut that cake in half. simple.

Step 5: flip the cake over, so the bottom becomes the top and you have a flat surface to work with.

Step 6: put something in between the layers: fruit, more icing, chocolate bars, icing & chocolate bars...

Step 7: brush off any crumbs with your hands, then cover the whole cake in icing. just slop it on.

Step 8: take a piece of cardboard, cut into a square that is as tall as your cake. Wipe the excess icing off with the cardboard, first from the top, then from around the side.

Step 9: put your cake in the fridge for 1-2 hours. This is the crumb coat. LET THIS HARDEN.

Step 10: take cake out. repeat step six (minus the brushing of the crumbs because there shouldn't be any)

Step 11: get a ball of fondant the size of a grapefruit. Dye it whatever colour you want. Wear rubber gloves.

Step 12: roll out the fondant on a counter, using icing sugar or flour so it doesn't stick.1/4" thick. flip often.

Step 13: pick up your giant piece of rolled out fondant and plop it onto the centre of your cake. use your hands to flatten the top and then come around the sides, stretching the fondant wherever it is folding.

Step 14: trim off the excess fondant that will be hanging off the bottom, and discard.

Step 15: take some more fondant, whatever colour you want, and roll it into little gumball sized balls.

Step 16: put balls around the bottom of the cake so you hide any bumps, and at the same time, it looks fancy.

Step 17: use a shaped cookie cutter and cut out some shapes in more colours of fondant.

Step 18: mix icing sugar with some water, and use this to attach the shapes to the cake, anywhere you want.

Step 19: DON'T PUT IT IN THE FRIDGE - fondant sweats in the fridge, and this can be all sorts of trouble.

SO EASY!!

It should look something like this:

No?!

Slightly different?!

Well - at least you tried and that's what really counts! Now sit back, drink wine and move onto the next step..

Step 20: email Tanya@LeGateauBakeShop.com and let her worry about it. That's what she's there for. Le Gateau Bake Shop will make sure your cake looks like the photo, and no one says you have to tell anyone that it didn't come from your kitchen ;)

Our Lovely Little Space

We had the opportunity to take over the space we were sharing with another talented cake designer, due to her leaving to take time off to spend time with her new family.

I love decorating, so the first thing we did was a good cleaning out of the space, and a paint job in one of my favourite colours, pink! We also changed some fixtures, and put up some art work. The place now looks amazing, I love it! We have a nice little garden space in the front, which I cant wait to fix up once the weather gets warmer.

Thanks Nina, and Jennifer for all your help!

The 2nd Annual Cupcake Throwdown!

Wow, a year has gone by so fast. Remember the 1st Annual Cupcake Throwdown?

Now we've just finished round 2! This year the cupcake throwdown raised $1600 for the H.A.V.E ! Amazing.

Here some photo's. Sorry, I tried to get photo's of everyone's cupcake but I did miss a couple.

This year I did a Vegan Cardamom Carrot and Cashew Cream Cheese Cupcake! I love carrot cake, but this cupcake is nothing like your regular carrot cake. Crushed cardamom seed give this cupcake amazing taste and aroma. Recipe to follow!

My friend from Picture Perfect Cakes and the Pink Happiness. This cupcake won "Best Dressed", way to go Jen!

The H.A.V.E's contribution, ice cream cone cupcakes!

Beer and cheese cupcakes!

The Twisted Smore cupcake

And here is our recipe:

Vegan Cardamom Carrot and Cashew Cream Cheese Cupcake

makes 30 cupcakes / 350 degree oven

1 pound carrots
2 tablespoons Earth Balance (or vegan margarine)
1/2 cup water
1 cup Coconut milk
1 teaspoon cardamom seeds
1/2 cup sugar
1 tbsp egg replacer powder- mixed with 3 tbsp water
1 teaspoon vanilla
1-1/2 cups sugar
3/4 cup vegetable oil
1/2 cup coconut milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cardamom seed, crushed
1 cup cashews, chopped

1. Peel, rinse, and grate the carrots with a fine grater.
2. Sauté the carrots in earthblance for 3 minutes. Add the water, bring to boil, cover and simmer for 3 minutes.
3. Remove the lid. Stir to cook off any remaining water.
4. Boil the coconut milk with the cardamom seeds Allow to steep for 3 min.Add to carrot mx and simmer for 15 minutes stirring occasionally.
5. Add 1/2 cup of sugar and stir to dissolve. Simmer for 5 more minutes.
6. Remove of the heat and allow to cool to room temperature.
7. In a large bowl, mix together the cooled, cooked carrot mixture, egg replacer, vanilla, 1-1/2 cups sugar, vegetable oil, and coconut milk.
8. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
9. Stir the flour mixture into the carrot mixture. Continue to stir until combined.
10. Add the chopped cashews and stir to combine.
11. Scoop out into cupcake papers about 3/4s full.
12. Bake at 350 degree oven for ~25 minutes or until toothpick comes out clean.

Cream Cheese Icing:

1/4C Earth Balance (room temperature)

1 8oz container or Tofutti Vegan Cream Cheese (room temperature)

4 1/2 C Icing sugar- sifted

1. Beat earth balance until smooth. Add Tofutti and whip until lump free. Scrap the bowl down and mix again. Add icing sugar.

ENJOY!