"Canada 150th Anniversary, Cake Decorating Contest"

Canada is celebrating its 150th Anniversary this year. Any celebration is a good reason to make a cake so, in order to celebrate it, we are going to run our "Canada Day, Cake Decorating Contest".

Any member of this particular group can participate. Are you up to the challenge? If you are follow the instructions below:

Challenge: "Canada Day, Cake Decorating Contest"
Theme: "Canada 150th Anniversary"
Date: Saturday July 1st 2017
Who can participate: Only members, who are part of NATYCAKES, yummm! on Facebook or the Blog and live in Vancouver Canada.

Rules and Conditions: 

- You will have to decorate a cake, any shape. Size between 8' and 10'. One tier.
- At least one of the following should be used: butter-cream icing, royal icing, fondant or gum paste.
- The theme is Canada 150th Anniversary, be creative and show us something we haven't seen.
- You should submit (3) pictures: one of you in the process of making your creation, another picture of the final product and the last picture with you holding your project. Also a complete description of the cake.
- Only one project per person.
- Only NATYCAKES, yummm! members can participate (from Facebook or the Blog).
- You have until Friday June 30th 2017 to submit the pictures of your fantastic creation (12:00 noon is the timeline).
The winner will be announced On Saturday July 1st 2017. Check out the Blog that day and the winner will receive a special prize!
- We need at least (3) members to run the contest. Don't miss this great opportunity to showcase your talent and lets have fun!

E-mail address where to submit the pictures:

natybrocks@hotmail.com

Good luck and have fun in the process!

MIA'S BABY-SHOWER! <3

To celebrate Mia's Baby-shower, I created a colorful cake.  Below you will find step by step, how I made this cake.  Enjoy the journey!

 1) Find your inspiration.  In this case, the gift bag inspired me.  I loved the combination of colors, perfect for Mia's baby-shower.

  Dots, strips, lines, flowers were incorporated in the cake design.

2) First Tier: An 11" (2 layer) Vanilla Cake.  Covered with lemon buttercream icing and raspberry buttercream filling in between layers.   Yummy!

I used the leveler to make two equal layers.  A ring made of buttercream to separate the filling from the lemon buttercream icing.

With tip 789, I iced the cake and later smoothed it with the spatula.

3) Second Tier: An 7" (2 layer) Chocolate Cake with chocolate filling in between layers covered with chocolate buttercream icing.  For chocolate lovers!

4) You should calculate the amount of fondant you will need to cover the cake.  I colored the fondant lime green for the first tier.

I smoothed the side of the cake with the fondant smother.

If you got a bit of buttercream on your fondant when you cut the fondant around the cake, you should trow it away, that way you won't contaminate the fondant.  A little waist of fondant is ideal.

5) Be creative and use the tools you have to have fun decorating the cake.  In this case I used the scallop tool, round cutters, ribbon cutter, flower cutters, silicone mold, modeling tools, sugar pearls etc....

6) Embellish your cake but always remember, less is more!

7) When stacking cakes, you should use appropriate dowels to guaranty structural integrity.

I can't wait to meet you Mia!