adelaidesbakery

Sorry for the long absence. I have been busy with some new work the past few months.  I am just going to try to post some pictures until I can figure out a timely schedule to keep posting.  In the meantime, enjoy the pictures!

Here are some of the fun things we have been working on in the past month!

  Here is a 15th birthday cake that was designed to look like the birthday girl's dress.  Materials used are fondant and sugarveil, which creates the draping effect of the ruffles.
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Coming to you from this rainy day. Hopefully our power won't kick out while I'm writing this entry! (Wow, the power just went out and came back on, but thanks to Firefox, my sentence was saved! lol)  Any how, let me get to this quickly.

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After a few weeks of hiatus for me, I am back and ready to post some of our cakes that we have done during July!  Here we go!

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Once again, we have had alot of different types of cakes over the past week.  First, I'll start out with a very simple, but elegant three-tier wedding cake:

This cake is buttercream, with either royal icing accents or buttercream, I am not sure which.  The accents have three dots in the form of a small flower, and a shiny dot on top.  The roping on each tier is made from fondant.  Simple.

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Just a quick announcement:

We will be having our second anniversary on July 4th.  We may be having some special events, but not sure what they will be yet!

Stay tuned for further announcements and come by and visit us on July 4th!

We've been pretty busy here the past few weeks.  There have been lots of different events that have been going on and we have some pretty interesting cakes to share with you!

First, we had a beach themed wedding that ordered both their wedding and grooms cake with us.

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So last week we had some interesting cakes.  The following wedding cake is huge and has all hand made flowers.

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Hi! Coming to you live from the bakery today!  Just trying to catch up on any cakes that I have missed in the past week or so.  I have some cute ones to show you!  Also, stayed tuned for my next entry because we have a huge cake covered in handmade flowers coming up.  Actually, the cake is for today, but since it is not fully assembled, I can't take any pictures of it yet. 

Anyway, last week we had a Mountain Dew cake:

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Ok, so sorry about not posting earlier! Time got away from me for the past few weeks.  Anyhow, as promised, here are some shots of the lighthouse cake we did about a week ago.

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Stay tuned.... later in the week we have some really interesting cakes coming up!  A lighthouse and Godzilla top the list! Be sure to check back with us when I get the pictures!

A new and emerging trend in the past few years has been specialty cakes for bachelor and bachelorette parties.  We give these cakes the moniker 'naughty cakes'.  Some cakes are 'naughtier' than others, but they are all fun to do and give a good laugh as well.  Here is one cake we recently made (don't worry, it isn't X-rated), that is in this style:
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About 8 months ago or so, my cousin had a SUPER sweet 16 party up in Long Island.  My sister did eight beautiful cakes to sit on each table at the event, but we kept forgetting about the pictures.  Well, I just received them today, so enjoy!


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We have many people come into the bakery that either don't know what fondant is, or have misconceptions about what it is.  Hopefully, I can try to answer some of the major questions about fondant in this post.

1.  Is fondant edible?

Adelaide's Bakery is here to tell you that fondant is 100% EDIBLE!  Fondant is made from a variety of ingredients, but it is mostly comprised of glucose, sugar, and corn syrup. Many people have the misconception that you cannot eat fondant.  We are kind of confused as to why people think that fondant is inedible.  From what we understand from our customers, many bakeries they visit either don't know how to work with fondant, or want to keep their costs low so they do not offer it in their work.  This leads us to believe that these places tell people that it cannot be eaten.  We are dismayed by these thoughts because our products and marketing are based on the fact that every element in our cakes is edible. 

2.  Does fondant taste good?

Many people also have the misconception that, without ever having tasted it, fondant tastes terrible or even disgusting.  Well, everyone has different tastes and we can't guarantee that you will absolutely LOVE fondant, but we don't believe that fondant tastes BAD.  Personally, I happen to like fondant.  I think that it has a sort of chewy, mashmellowy taste.  Some people like it, some don't. But the only way you will know for sure is if you taste it.  The one thing I will say is that fondant is VERY thick, and therefore you shouldn't eat it in large quantities. If you come in for a cake tasting and would like to sample some fondant, just ask!  You can then decide for yourself whether it would be good for your cake or not.

3.  What is fondant used for and why?

Fondant gives the exterior of the cake a very polished and finished look.  Most professional and competition cakes are covered with fondant.  You can also use fondant to make accessories and decorations for a cake.  We have made flowers, figurines, accents, and other shapes with fondant.  It is a very versatile ingredient and gives a really fun end result!

4.  Why are fondant cakes so much more expensive than butter cream cakes?

We consider fondant work an art.  It is a learned skill that can be difficult to master for many people.  Therefore, the time, energy, and effort involved in working with fondant is what makes it expensive.  However, it gives cakes the most realistic look and we prefer working with it to simply butter cream. 

5. What if I like the way fondant looks, but don't want to eat it?

We make all of our cakes with a layer of buttercream beneath the fondant icing.  Therefore, if you do not like fondant you can simply peel it off the cake without sacrificing the yummy buttercream.

We also use other varieties of edible ingredients in our work.  Some examples include gum paste and modelling chocolate.  Just to clarify, gum paste is NOT fondant and should not be used to cover or ice cakes.  Gum paste is usually used to make sugar flowers, or other keep sake items which will last a long time.  Modelling chocolate is gaining popularity and is used in a variety of ways.  It is different from fondant because it is a little bit more piable and has a more intense chocolate taste.  it can be used for just about anything fondant is used for, but is a little more expensive because of the large amount of chocolate in its ingredients.

If you have any questions about any of the products we use, please give us a call and ask!  It's better to ask then to be misinformed!

Here's some more cakes we've done of the past few weeks:

A Groom's cake:

  I can't remember if I've posted about Groom's cakes before, but they are becoming a more and more popular trend in the wedding business.  Basically, it is just a cake made specifically for something the Groom likes.  This cake is Baseball Jersey complete with hat.  The clients were originally from Philadelphia, but had moved to Tennessee.  Unfortunately, they could not be in the area for the 2008 World Series and were upset that they missed the Phillies win.  So, for their wedding they wanted something to commemorate the win.  The cake is all buttercream with fondant lettering.   Yum!
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So this past week, there have been a lot of kids in the neighborhood receiving their First Communion. Therefore, we had quite the variety of Communion cakes.  Most of the cakes are pretty simple, as they just have a cross or a design on the cake.  This cake was a little bit more involved though:

  Cute no? Simple, three-tier buttercream cake with pink scrolling.  The flowers were actually real, so no, we didn't get to make any sugar flowers for this one.  Anyhow, personally I think a simple, yet elegant cake is a really nice thing to have for a youngsters Communion ceremony.  Its enough to get the kids excited without being over the top!
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Sorry for the lack of posting lately.  April has been super busy and I haven't been able to get pictures from the bakery to upload yet.  Promise promise promise next week we will be up and running again.  I know that we have had quite a few interesting cakes in the past few weeks and I want to share them with you.  In the meantime, check out the site for ChemoClothes, which is a new charity that some of our friends started up this year!  It involves knitting for cancer patients, so if you like to knit, check it out!  http://www.chemoclothes.com/

I finally have a few good shots of the two cakes we did for the cake competition last Tuesday.  Check it out:

  This cake was meant to be highly embellished.  The concept is a graduated, ruffled wrap.  The bright colors are in stark contrast to the white backdrop of the cake.  We wanted to do something new and fun.  This seemed like a neat concept to try.  And yes, it took a full day to make all of those ruffles.

Second Cake:

  This was our 'simple but elegant' cake.  I really like the subtle pink on this cake.  The details are just enough to make this cake really interesting without being over the top.  The flowers are all hand made as well.

If I get some more shots, I'll put them up, but that's its for now!  Overall, this was a great event and we hope to do it again next year.

Tomorrow, April 14, is the City of Hope's "Let Them Eat Cake" competition and wedding cake expo!  If you are a bride or groom-to-be, please come and check us out!  Otherwise, stayed tuned for some beautiful pictures from the event!

We didn't have too many exciting cakes this weekend, but we are busy gearing up for the City of Hope competition this Tuesday. 

We made one type of cake that is becoming more popular for kids.  It is a 'cupcake' cake.  Basically, a bunch of cupcakes are iced all together to look like a cake or a shape of something.  Check out this little guy:
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