I often say to with my clients that "Once you enter my kingdom, you will never leave"...I don't know, but I just love staying in touch with them, specially with past brides and see their families grow:); hearing about their lives brings me content.
When Gigi called to say that her baby was turning one, and she needed a smash cake cake for a photo shoot, I though "That is awesome"...and then, I thought, "but I have never made a smash cake before!"
The funny thing is that I'm used to make multi-tier intricate confections (Her wedding cake was 9 tier tall, THAT should intimidate anyone, right?)...and a little cake like this shouldn't have intimidated me...but it did.
The thing is that my client said that this will be her baby's first cake and sugar experience, EVER (besides fruit). That sounds daunting, doesn't it?
She had specific requests with the look of the cake; to match the feel of the photo shoot, she wanted to incorporate primary colors....inside and out!
I chose to use for this order the tiniest sugar sequins to adorn this Italian butter cream iced cake:)...The word "choking", was lingering in my head s I made this cake. Gigi wanted a cake that was colored inside and I though that would be such a cool experience for him...and such a great photo op! Now, rich and saturated colored cakes mean LOTS of color, and the idea of this being his first cake experience daunted me; this HAD to be a successful experience!
What I decided to do was to add enough color to have a tasty and good-looking cake, but avoided over saturated colors, like primary colors. Bottom line, colors CAN be easily modified in digital photography!!!!
In order to color your cake batter, all you have to do is whip your favorite cake recipe, divide the batter in equal portions and add your edible food color:). Now, this may sound easier than it actually is, and here are some considerations to have before coloring your batter!
1. Not all edible colors are created equal.
Some colors may change the flavor of the cake, while others may change its texture and consistency; baking is a science after all, and you may need to rebalance your recipe when adding new variables to the mix. My matrix cake is a rich and moist butter based cake, so I chose to use gel color rather than liquid colors; the reason is that my cakes is high in fat...and fat and water don't mix well, right?...unless you emulsify them, and this is not possible to do once color is added at the end of the mixing process.
Now, if you desire to color the entire batch of cake batter, then you could add color along with your fat; which in this case is Butter!
2. The color shade of your batter may differ from that of the baked cake.
As always make a few tests before committing to the final product; cupcakes are really good and practical color testing subjects:)
3. Avoid over saturating your batter.
Adding high amounts of color to your batter may oversaturate it with color and as a result, your cake will ooze color and leave everybody with colored teeth:). My teenage daughter is a big fan of french macaroons, and one time we bought bright green french macaroons...her green teeth didn't make her happy and the colored lingered for a few days, and as you can imagine, this was big drama!
4. Color follows taste, right?
I borrowed this line from the architectural say "Form follows function", and what I mean by this is that I think that it is cool when colored batters have flavors that relates to the color of the cake...blue=cotton candy, red= berries, purple=lavender?...does this make sense to you?. After all, amazing flavor should be any cake decorator's number one goal!
I hope that you try this technique and surprise a loved one with a delicious and so vey good looking cake!!!
As always, thank you for stopping by:)
Since opening in 2010 in Cincinnati, Venezuelan born Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and professionals.
Our online cake decorating class "Make-ahead techniques for stunning cakes", covers ileana's favorite cake decorating techniques, as well as the recipe of her signature Rolled Chocolate and her favorite tools and resources.