Chocolate Mum Cake and Sugar Flowers

Chocolate Mum Cake by Cassidy Budge Cake Design

Sugar flowers are my favorite part of decorating cakes.  I love making new kinds of flowers and trying to make them look as real as possible.  I even love making the whimsical flowers.    Making sugar flowers is relaxing to me and it’s fun.  I always love when people ask me to make the flowers for their cake because it’s a challenge.  A really great challenge.  Im always trying to get better, to make more realistic looking flowers.

Chocolate Mum Cake by Cassidy Budge Cake Design

This cake was made of alternating layers of yellow cake and chocolate cake.  One of my all time favorite cake flavor combos is yellow cake and milk chocolate ganache frosting…so good.

The sugar mums were an experiment.  I actually think they turned out really nice.  Next time I make them I think I can get them looking even better.

Yellow Sugar Mum by Cassidy Budge Cake Design

Pale Pink Sugar Peony by Cassidy Budge Cake Design

Peonies are going to be big again this year, I can tell.  People love them.  I love them.  If you asked me to make them for you, I would say yes.

Chocolate Mum Cake by Cassidy Budge Cake Design

Yellow Sugar Mum by Cassidy Budge Cake Design

Chocolate Mum Cake by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Ashley & Tanner’s Ivory and Coral Wedding Cake

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

This is a cake I made this last weekend for Ashley and Tanner’s wedding.  And I am so in love with this cake.  The bride wanted the cake to be lemon and red velvet with a cream cheese mousse as the filling.  Her colors were pale coral and mint green so I made the little flowers to match.  I’m pretty sure this might be one of my favorites, and also one of my largest cakes.  The venue, Wadley Farms, was gorgeous too.  The weather was also perfect.  All in all, a perfect day and a tasty cake.

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

I have a feeling coral is going to be everywhere this season too.  It is so pretty.

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

I love the idea of whimsical flowers.  Sometimes a cake just needs a little whimsy.

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

Ivory and Coral Flower Cake by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

Chocolate Cream Puffs

Chocolate Cream Puffs by Cassidy Budge Cake Design

Chocolate Cream Puffs are my Grandpas favorite thing in the whole world.  They have a delicious homemade creamy custard in the center that I fold whipped cream into so it makes it light and heavenly.  He has always loved cream filling the most though.  In my family we joke about how he would eat anything if it had cream on it.  And he’s passed it on to his children and grandchildren.  It just isn’t dessert if it doesn’t have cream on it.  And chocolate, dessert needs chocolate too.

Homemade Cream Puffs are a labor of love.  You have to make the shells, the filling, the ganache, then fill and dip them.  It’s kind of an all day project.  But they are so worth it when they are finished.

We love everything about these Cream Puffs.  They are delicious.  Here is the recipe.  Stay with me, it’s kind of long.  Chocolate Cream Puffs by Cassidy Budge Cake Design

Pate Choux/ Cream Puff Shells

Makes 12 big shells or 20ish small ones, depending on what scoop you use.

  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/2 cup butter
  • 1 cup AP flour
  • 4 large eggs
  • pinch of salt

Bring water, milk, and butter to a boil, add salt and pour in the flour.  Take the pan off the heat and stir your little heart out.  The dough will pull away from the sides of the pan and form into a big ball.  Keep stirring and add the eggs one at a time until a creamy batter forms.  Scoop into a pastry bag, or if you are feeling lazy, use a medium size cookie scoop.  You can set the batter pretty close together on the parchment paper lined pan because they raise up not spread out.  Usually an 1 1/2- 2 inches apart.

Bake at 400 degrees for at least 30 minutes.  Less if you made mini puffs.  DO NOT OPEN THE OVEN IN THE FIRST 20 MINUTES.  Pate choux is leavened by steam.  The steam escapes the oven when you open it.  So trust me, just don’t open it.  You will know they are done when they are on the darker side of golden.  It’s more like a caramel color.  Pull them out of the oven and cool to room temperature.

Pastry cream

  • 2 cups milk
  • 2 oz sugar #1
  • 1.5 oz egg yolks
  • 2 oz whole eggs
  • 1.25 oz corn starch
  • 2 oz sugar #2
  • 2 tbls butter
  • 1 tbls vanilla extract

Bring milk and sugar #1 to a boil.  While that is heating sift together cornstarch and sugar #2 together.  To the cornstarch mixture add the egg yolks and whole eggs. Whisk together.  When the milk boils slowly add a little bit into the egg mixture.  This is called tempering.  You don’t want to add the milk too quickly of it will scramble the eggs.  Once you’ve added a little milk to the eggs you can pour the rest in.  Whisk together, then strain back into the same pan you used to boil your milk.  Keep the heat at medium and keep whisking.  The cornstarch will almost immediately start to thicken.  Keep stirring.  You want the mixture to boil/bubble for at least a minute so it cooks out that gritty cornstarch feeling.  After it’s boiled for a minute take it off the heat and add the vanilla.  Wait a couple minutes before you stir in the butter.  Pour into a bowl and press the plastic wrap right on top of the custard.  You don’t a skin to form, gross.  Refrigerate.

Whip 1 cup of cream to stiff peaks.  Stir your cold pastry cream to soften it a little bit and fold into the cream.

Chocolate Ganache

  • 5 oz cream
  • 7.5 oz chocolate chips. We like semi sweet, but you could do half and half milk to semi.  You decide.

Bring the cream to almost a boil, then pour over the chocolate.  Let it sit for a minute of two then whisk together.  It’s important to use a whisk to stir it together.  If you don’t, sometimes the ganache separates into a greasy mess.

Finally the Assembly

Cut the puff in half, or poke a hole  into the side of the puff and squeeze in the filling with a pastry bag.  Then dip in the warm ganache.  Leave them alone for a little while in the fridge to set up the ganache.  Or just eat one right now.  Either way is fine.  See what I mean about a labor of love?  I wasn’t kidding.

Chocolate Cream Puffs by Cassidy Budge Cake Design

Photos by Cassidy Tuttle Photography

 
Back to top