My top 5 Bottle cakes

I have my own cake business and I understand how hard it is to make cakes look this good , Clients always have this Idea (modal replica) in their minds and it is our job as cake designers to fulfill that brief . so cheers to all who have put the blood sweat and tears into producing wonderful edible works of art .

so without further adieu here is my top 5

1) this is a stunning piece , the colours , the shine and the label artwork , as well as the angles of the bottle are spot on , they even got that funny dip at the bottom of the bottle , Genius !!!

Wine time !!!

2) This particularly caught my eye because of the beautiful amber colour of the cake mimicking the smooth velvety liquid of Cognac , as well as the small details such as the writing and embossed leaves .

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3) The exact shape !!!!  the hardest part of making a bottle cake is the shape , and this person got it spot on !!

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4) I love how this person mimicked what light does to alcohol in a bottle with those varying wavelengths of of golden hues . The smallest details were considered .

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5) Last but not least my very own Captain Morgan cake with hand painted label – it may not be a stunner shape as the ones above , but it certainly is one of my favorite cakes of all time

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All this had made me thirsty …..

For Tea !!! I don’t think my liver could handle all this cake that looks so  deceptively good

Ciao for now

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Cakes catching on the sides

Have you ever found the Most amazing cake recipe that looked like a stunner in the Photo , but when you  tried it out at home it has come out with  burnt sides and perfectly cooked middle ?! They did not mention this in the recipe .

There are many factors at play here different oven temperatures and thermostat settings , over mixing your batter , letting it sit to long before you bake it , and so much more . This definitely presents a problem for the avid bakers out there .

  1. I have found that  lining your cake tin with parchment paper (all sides and the bottom – can never be too careful:-)
  2. using a thicker tin or even a glass cake tin .
  3. Placing a ceramic ramekin of water in the oven while the cake is cooking – this keeps a moist atmosphere without drying out your cake its not as much as a bain-marie which is commonly used for puddings , custards , and the like, for slow even cooking  *note don’t use this for chiffon type of cake as the egg whites don’t need the added moisture
  4. Cut strips of newspaper the height of your cake tin , wet them in some water (not to the paper mache’ stage )and place around your cake tin , i usually do two layers and possibly 3 for larger cakes that need longer cooking time this helps the cake rise evenly and acts as insulation and temperature control   .* note i use an electric oven and i don’t know how this would fare in a gas oven , I have not burn my house down yet , it dries out the newspaper but does not catch alight , you can usually use the paper 2 or three times before its to dry and you have to throw it away , If you don’t feel that adventurous a wet tea towel will work just as well , some specialty shops also sell specialized silicon products for this very purpose .

So never doubt there is always a reason and a way to fix something .

Happy Baking 🙂