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Our Grand Opening and Our Grand Opening Cake!

There are benefits to living in a small town, such as knowing all the guys at the town buildings department by name (no lie: Bob, Bill, Jim, Joe) and that when you open a business and hold a grand opening, like we did on April 25th, the town arranges a ribbon cutting ceremony and sends the mayor. We even got press coverage! (Okay, it was this article in the Hamden Journal, but still.)

Here we are (me on the right, my sister on the left) with Mayor Scott Jackson. And the official golden ribbon-cutting scissors.
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Our grand opening turned into a little fête of sorts. Of course the cocktails helped.

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My consultation studio is now mostly finished, with the exception of the completely bare walls. My brother-in-law took this shot.

And my friend Brooke of Brooke Allison Photography took these. She is a wedding photographer and is rapidly becoming one of the top photographers in Connecticut. Keep your eye on her.

 

I created a special cake for the grand opening. I covered the cake in pink (one of my logo colors), made gold bunting for three of the tiers (I went through a serious bunting phase about a year and a half ago that thankfully passed. This was just a brief relapse.) and hand-cut the plaque and letters. (Photos by Brooke Allison Photography.)

The community has been so supportive, and we feel extremely fortunate to be in such a great place. Thank you so much to all of you who stopped by, and thank you to those of you who wanted to but, for whatever reason, couldn’t. Don’t worry : we plan to be here for a long, long time.

Special thanks to Brooke Allison, my husband and children, my mom, sister, Scott, Zachy and Kody, and Frank. Love you guys.

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Introducing Our New Look

You may have noticed that our blog has a new look. Our website will soon be revamped as well. Please visit Erica OBrien Cake Design soon for updates.

Skilled artisans make their craft look easy–effortless even. A good musician offers no indication of the hours and hours of time spent practicing. The same is true for cakes. I often get calls from potential clients–fans, no doubt, of popular television shows like Ace of Cakes–who request a cake for 30 guests in the shape of a Prada shoe sitting atop a Ferrari. When I tell them the price, they’re floored. I don’t blame them: On television, a 40 hour job is edited down to 20 minutes. Combine that with the artists’ expertise, and a challenging cake design looks ridiculously easy.

Logo design is no exception. Effective logos are eye catching, artistic, and memorable, all while accurately representing the organization or business. If you’ve ever thought, “I could do that myself”, you’d be wrong. There is a whole process to logo design. There are fonts to consider, issues of balance, design principles and theories, not to mention the psychology of branding. Color, I found out, is the last step. A good graphic designer, like any artist, makes the whole process look deceptively simple.

I turned to graphic designer Monica Majors of Paper Cut Industries to design my new logo. Hers is an in-depth process that begins with a questionnaire (I just love a questionnaire) about your business. The answers help her identify your style, taste, brand, and look. Then, after careful consideration, she presents “Round 1″ of your logos.

Round 1 includes three options, all in color and black and white. A good logo, Monica explained, should stand on its own and not be dependent on color. She further fine tunes and tweaks the logo in subsequent rounds until she arrives at the perfect design.

These are my “Round 1″ logos. I really liked Option No. 1, but I wanted the logo to somehow be more symbolic of cake. I asked Monica to create variations of Option No. 3 using different fonts and colors.

I narrowed down the colors to pink and a greenish aqua. I liked the round shape because I felt it best represented cake. I thought perhaps we could create a border around the circle to symbolize the piped border found on a cake. Here’s “Round 2″.

Finally, “Round 3″. My idea for a piped border around the logo didn’t have that “clean” look I really like, so we scratched that. While I like a lot of the script fonts Monica chose, they too lacked the streamlined style I’m known for, so I opted for two different sans serif fonts. I had a really hard time choosing between Option No. 3 and Option No. 6 in the Round 2 logos, but I finally settled on Option No. 3. In Round 3, Monica recreated the final design in a variety of color combinations.

And finally, introducing my new (larger-than-life) logo.

Thank you so much Monica. I love it.

Please note: All images are copyright material of Paper Cut Industries and are not intended for reproduction without their express written consent.

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Much Ado About Bunting

I’ve been going a little (okay, a lot) crazy with cake bunting lately. I first saw it on Etsy, when Charla, my friend and colleague, requested it for her daughter Brooklyn’s second birthday party cake. It seems that now there’s been a proliferation of cake bunting on Etsy, but this artist remains my favorite. This one is particularly cute:

I also stumbled across this fiesta bunting one day on Eat Drink Pretty.

Anyway, when I saw that cake bunting I loved it–loved it!–and decided to make my own. The only difference is that I make mine out of fondant. I use two lollipop sticks and tie the ribbon to each. Fondant does not like to stick to ribbon, so now when I make cake bunting I actually back each fondant piece with a smaller piece of fondant, wet them both with water or egg white so they adhere, and sandwich the ribbon in between. Here are some of my recent cakes with fondant bunting.

For a baby shower:

50th Birthday with Fiesta Theme:

Second Birthday Party:

Halloween:

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A Jessica Claire Workshop Produced by Duet Weddings

I recently created a cake for a wedding photography workshop hosted by Jessica Claire. Rebecca Stone of Duet Weddings styled the shoot. Below are the images she used for inspiration.

When Jessica mentioned that for her “more is more”, I took that as my cue to go crazy. Thanks to Lissette Q, one of the workshop attendees, for these photos of the cake.



It’s always interesting to see how different photographers interpret images. To view Jessica Claire’s photos of the cake and setup, visit her recent feature on Style Me Pretty.

Tip for the baker:
Vertical stripes can be difficult. I like to let them dry slightly before applying to the cake so they don’t lose their shape.
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Are You Cut Out for Cake?

Ready to quit your job to pursue a career in cake? Take our quiz to find out if you have what it takes to be a full-time cake designer. For each question, answer true or false:


1/ I enjoy being covered in cake batter.

2/ I am willing to pull an all-nighter to finish a cake.

3/ Stress only makes me stronger.

4/ Weekends? Never heard of ‘em.

5/ I am an artist, damn it!

6/ I fully subscribe to Murphy’s Law.

7/ Red (or blue, or green, or yellow) food coloring-stained hands are cool.

8/ I see no point in having a party if there is no cake.

9/ I relish the thought of fully surrendering artistic control.

10/ My Christmas Wish List: spatulas

If you answered true to all ten questions, you’re making the right move. Any less than that, you might want to rethink your decision. Just like any job, cake design can be stressful and feel more like work than play. It is a great medium, though, and a wonderful creative outlet. And when it comes down to it, I love what I do, any way you (ahem) slice it.

 

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Questions People Ask Me

As a cake designer, I constantly meet with new clients to taste, plan, and design their perfect wedding cake. There are a few questions that people always ask, so I thought I’d set the record straight by answering them here for all to see.

Question 1/ How do you stay so thin?
At least I used to get asked this one a lot, before my beautiful baby Mia (below) was born last February. My answer is this: The bride doesn’t usually like it if I show up with a big slice missing from the wedding cake, so I don’t actually get to eat a lot of cake.


Question 2/ How long have you been making cakes?
Good one. I took a very inexpensive cake design class about 15 years ago and loved it. I started making cakes for friends and family. Somewhere along the line a family friend trusted me to do her wedding cake, and Erica OBrien Cake Design was born. [More about this in a future post.]

Question 3/ What’s your favorite cake design?
Oooh. Tough one. My taste and style are constantly evolving, so right now it’s this one, but next week it might be another.

I remember really liking the cake below when I first did it, circa 1996–before digital cameras! I guess my taste has changed a bit–okay a lot–since then. In fact, this cake is pretty funny to me now, but at the time I thought it was beautiful.


Question 4/ Do you watch “Ace of Cakes”?
Of course! But not religiously. I’ll watch it if it’s on. I’ve even learned a few good tips from Duff, such as using vodka to clean up mistakes on fondant. And I have to credit the show for increasing people’s understanding of cake as art.

Question 5/ Are you a graphic designer?
No, but I want to be! I’ve looked into taking graphic design cources at UCLA. I never really knew what graphic design was until pretty recently. I think I would love it, but you never know.

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How To Green Your Wedding Cake

Weddings aren’t necessarily the most earth-friendly affairs. Here are six ways you can at least make your wedding cake a little greener.

1/ Forget the faux. Some couples, in an effort to cut costs, opt to display a decorated fake cake, or cake dummy, and serve a sheet cake that’s been hidden out of guests’ view. While this might be more cost effective, the cake dummies are made from styrofoam, which can’t be recycled and doesn’t biodegrade, so consider the cost to the planet.

2/ While you’re at it, forget the fondant. Although fondant remains my icing of choice for its aesthetic value, it’s less eco-friendly than buttercream. First, most bakeries don’t make their own fondant in-house. (It’s the only thing I don’t make from scratch.) Instead, fondant is generally ordered from one of the major fondant suppliers and shipped long distances to get to your baker. Second, fondant contains gelatin, an animal-based substance derived from the bones of cattle, pigs, and horses. It’s not vegetarian, and it’s not eco-friendly: Raising animals for food wastes massive amounts of land, food, energy, and water. (To learn more, go to goveg.com.)

3/ Go organic. Most, if not all, of the ingredients that go into a cake have a readily available organic counterpart. Ask your baker if he can create an organic cake. Although you can expect to pay more, your conscious, your planet, and hopefully your guests will thank you.

4/ Buy your cake locally. Thinking about having your cake shipped to you by a nationally-renowned cake designer? Consider the impact that has on the environment. Instead, find a local baker who can replicate that cake you saw on Ace of Cakes.

5/ Use found objects. There are many realistic alternatives to purchasing a brand new cake plate or cake topper. Try: borrowing from someone you know, raiding your grandma’s kitchen cabinets, scouring your local Goodwill, or hitting garage sales. A search for “cake plate” on Craigslist turned up the gem on the left. Look around. Chances are, you’ll find a cake plate or cake topper you love–and probably a bunch of other stuff you didn’t even know you needed. Be sure to ask your baker how big your largest tier will be so you know it will fit.

6/ Recycle as much as possible. Okay, so you can’t recycle your cake, but your baker may be able to reuse any plastic dowels or separator plates (used to support the tiers). You can also pass on your cake topper and cake plate to a friend or consignment shop, or donate it to a thrift store. Either way, ensuring it gets reused means it doesn’t end up in a land fill.

For other great ways to green your wedding, be sure to check out Bash Eco Events as well as Earth Friendly Weddings and Eco-Chic Weddings.

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Tricks of the Trade: Toba Garrett’s Cake Spackle

The background: Fondant originated in Europe where it was used to cover fruitcakes to keep them fresh for shipping to the New World.

The difference: Fruitcakes are not torted (cut horizontally) or filled with anything. Also, fruitcakes are traditionally covered with a 1/4″ layer of marzipan and then covered in fondant.

The result: Perfectly smooth and gorgeous fondant.

The problem: American cakes are torted, filled, iced, and then covered with fondant. Often, the filling softens, and the weight of the fondant causes it to smoosh out. (If you’ve ever had this happen, you know that “smoosh” is the only applicable description.) Maybe your crumb coat wasn’t thick enough, or the cake wasn’t leveled evenly, or you didn’t refrigerate it long enough. Your cake, which started off looking beautifully smooth, ends up looking unprofessional, like the cake below created by some anonymous cake designer. (Okay, it was me. But it was like a really long time ago.)


The solution: Cake spackle! Toba Garrett, a master cake decorator (you should see her string work!) and instructor at The Institute for Culinary Education developed this technique, which gives the cake “more stability and structure” so that layers are not visible through the fondant. I found it in her book, The Well Decorated Cake, and have been using it for years.

First, level your cake. Save the domed portion that you leveled off and usually throw away for the next step!

Fill the cake–but don’t crumb coat–and refrigerate until firm.


Take the domed portion and crumble it up. (I use my hands, but a food processor would work too.)


Mix the cake crumbs with buttercream and some filling until it is thick and pasty. (I would recommend about a 3:1 ratio of cake crumbs to buttercream.) This is your cake spackle!


Now ice your cake with the spackle and refrigerate until firm. If the spackle is too thick to spread, +–some more buttercream.


Once firm, ice over the spackle with a thin layer of buttercream and refrigerate until firm. Now you’ve got a smooth, stable surface to cover with fondant. Perfect!

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