So many times people tell me that I just dive head first into things that I have never done before fearlessly (both with baking and other areas of my life) and wonder how I am so bold with the unknown. I honestly don’t know. I have always been a person that has read the directions on every toy I got and tried to figure out every aspect of whatever has my attention in that moment. I have definitely continued doing this on my baking journey, probably being more fearless at times than I should have because I have had many countless hours correcting mistakes (if you have ever had to un-frost a cake then you can better understand the frustration that can come with that). There are times that I have started doing something and realized what the heck did I get myself into? I can’t do this! Most of the time I can talk myself through it, giving me the much needed encouragement to get through the job and finish well, but other times I have found that encouragement through my mom. My mom has always helped me to some degree with all the different baking jobs that I have done. She has been able to see the potential in me (maybe more than there actually was) and help instill the confidence in me that I needed in those moments when I really thought this can’t be done. Lets be honest, two years ago I was not the person that anyone would want to bring baked yumminess to their party, so if I can teach myself to bake like I do now, you can too! I found this quote that I think is a perfect description of what it means to succeed. Remember, if at first you don’t succeed, try, try again.
“If you are going to achieve goals you have never achieved before, you must be willing to do what you have never done before. One of those things is to allow, no actually push, yourself to FAIL. And if you want to succeed big, you have to fail big. There is no way around it.” –Darren Hardy
Here is one of my failures! hahahahaha sometimes all you can do is laugh at yourself when you fail. 🙂
This was my first attempt at a ruffle ombre cake that I did for my sister’s birthday this last year (no she didn’t turn 3, actually 22, but who wants to crowd a pretty cake with so many candles?!). Don’t be intimidated by this design if you are interested in trying it out! It was actually pretty simple so I will try and post a video at some point to show the technique for achieving this ruffle look.
You never know what you can accomplish until you try.
Here are some great shots of the wedding desserts I recently did for a beautiful mountain wedding a few weeks ago! Kayla Adams is an amazing photographer and was actually one of the wedding photographers at my wedding! Enjoy 🙂
I had the opportunity of doing this vintage-style wedding cake for a wedding this past April. The now Mr. and Mrs. Kerr were just glowing all night at their rustic, barn wedding. Every little detail was simply amazing. From their Kerr mason jars as vases filled with these fun, funky flowers, to the little lace details everywhere. It was such an amazing day. You could tell the family was so close. That is one thing that I love about doing these weddings. All the different family dynamics are so fun to witness! It is always easy to spot the crazy uncle, the cousin that doesn’t really want to be there, the parents of the bride and groom, and that one aunt that just wants to dance and/or sing because they are really good at it!
Another fun new trend at weddings that I wish I would have done at mine, is having a groom’s cake! The bride was so excited telling me exactly what she wanted for her groom’s cake to be able to surprise her future husband with something that he would love. This was my first time doing such little details with fondant to make the RAIDERS logo, but I was quite pleased with how it turned out! Seeing the groom’s face when he saw the cake was priceless and something that makes all the hard work worth it (this was also a moment where all the RAIDER-HATERS came out in full force making fun of him).
Are there any new trends today that you wish were around at the time you were planning your wedding?
- 1 pound powdered sugar (1 box)
- 1/4 cup whole milk (or any milk of choice)
- 1 teaspoon vanilla
- dash of salt
- 1/2 cup (1 stick) butter
For super creamy and fluffy buttercream frosting, start out by beating the butter on a low to medium speed for 3-5 minutes (you don’t have to do this step, but it makes the frosting oh so yummy!). Then add the vanilla, salt, and milk (Tip: I only use ¼ cup milk when frosting a cake that’s in a pan – if you don’t want your frosting as “liquidy,” simply use less milk.) Mix until all is blended, and then slowly add the powdered sugar (scraping down the sides of the bowl). Continue to beat on a medium speed for about 3-5 minutes, or until you can see that it is well blended.
This recipe creates a very creamy frosting that is seriously to die for!