Marvelous Creations Birthday Cake

[Riitta Palazzo]

MyKeto Vanilla Cake is a very special recipe! It is basically a keto yellow cake (made with whole eggs) and flavoured with vanilla. I was determined to create a cake that would become a firm favourite with everyone. It took a while to get it right, but it was so worth it. The best bit is this cake can be made and changed to almost any flavour you can imagine.

This vanilla cake is low-carb and, being sugar-free, is perfect for a keto or diabetic-friendly diet. It has the most amazing texture, as it is both dense as well as light and fluffy. You will definitely not get anything this good from a boxed vanilla cake! It is also the perfect sugar free birthday cake!

Step 5. FROST: Pipe thickly onto the edge of the bottom cake and spread it with an angled spatula. Place the second cake on top (if doing double) and pipe buttercream on top of cake. Using an angled icing spatula, generously spread buttercream over the sides and top of the cake. Scrape the frosting back for the naked cake look, or just keep it smooth and creamy.

This is a great cake and super easy! The second time I made it I added a little more sweetener and we had no sour cream so substituted with home-made buttermilk and came out great. I did a double quantity the first time but felt the cake to filling ratio was out. Cutting this in half and filling with keto strawberry jam + cream was heavenly.

Wow! This vanilla cake was one of my most enjoyable cakes this year. I used 2 US cups of Almond flour, which weighed 219 grams (less than the recommended weight, which made me hesitate, but it worked!) I made a passion fruit cream topping (yum). Could I add passion fruit to the cake next time? Would it work? If so, how much pulp should I use, and would I reduce vanilla, oil and sour cream?

Tiffany Guebara started Tiffany's Sweets N Treats in 2014 right after her youngest son was born. Tiffany, based in West Texas, is a self taught baker who grew up watching T.V. chefs make amazing creations which jumpstarted her career. She decided to take advantage of her artistic background by first creating edible art. In 2015 she and her family relocated to northern Virginia and her business has grown leaps and bounds. Tiffany has been featured in Virginia Brides Cake Style Blog (March 21, 2017). Since stumbling upon Cake Craft's products her work became even more refined and now is all she uses to create her beautiful cakes!

Amy Goff, born and raised in Salt Lake City, Utah, has loved to bake & experiment in the kitchen from a young age. The kitchen was put on the back burner during early adulthood, but after giving up a career in Banking and Finance to be a stay at home mom to her children, she found time to re-new her love for baking. Although she had never used fondant before, she decided she was going to try and make her children their own fondant birthday cakes. She watched a few tutorials, began practicing and quickly fell in love with being able to create and design marvelous creations from scratch.

Amy loved cake decorating so much she joined a charity that provides birthday cakes to children and seniors with social or economic disadvantages. This gave her the opportunity to fine tune her skills and give back to her community at the same time. Soon after, in early 2015 she started an online bakery, Frosted Custom Cakes & Sweets that continues to grow with clients all over Utah.

Lisa Osbourne was born and raised in south Louisiana until she moved to Los angeles in 2007. She has two girls with her husband Jack, and is a stay at home mom. She has always loved cooking and art. In 2016, she discovered cake decorating videos on youtube and was instantly intrigued. After watching several dozen videos, she though, "hey, I could probably do that." So, she did!

She bought cake decorating accoutrement and started to decorate her first cake, a cake for her daughter's fourth birthday. She discovered she was pretty good at it, and is now decorating cakes for family and friends. When her youngest daughter is of school age, she plans on getting a part time job at a bakery as a decorator for fun. She likes the idea of working somewhere as a challenge for her skills.

Brittney Alta Johnson has had a passion for baking as long as she can remember. As a youth she quickly developed a hobby for baking and decorating. At age 18 she began attending Southern Utah University, pursuing a Bachelors degree in Human Nutrition. It was in her food science class that she rediscovered her love for baking.

She spent countless hours in the kitchen baking and decorating. Brittney made her first fondant tiered cake for her sons first birthday, and has been hooked ever since. In 2012 she started Crunix Cakes and has continued to grow the business baking and decorating cakes for clients all over the state of Utah and southern Nevada.

Elke Koch Ulrich has been a trained confectioner for over 30 years with an educational background in Food Science and Biology. Her love for creating baked goods began long before that when she was a little girl. One of her favorite things to do as a child was help with themed cakes and pastries!

Recently, she begun working with various types of techniques that help further her creativity including airbrushing, flower production, and technical fondant creations. Her skill set has led allowed her to work for renowned cakes artist and bakers in numerous countries.

In 2015, she also began offering courses to share her knowledge with everyone. She currently offers courses in vegetarian, non-vegetarian, cookies, decorating with royal icing, icing painting, and specialized fondant decoration! She currently resides in Siegberg, Germany where she teaches and runs her bakery.

Lily currently resides in Central Texas with her husband and children who also help at the bakery. Along side them are a lovely team of ladies who work really hard to keep the quality and customer service exceptional!

She specializes in food sculpture, recipe development, culinary producing and live television segments. There isn't a project too big or too small that doesn't excite Skylar's creativity. She recently finished a 200 page cook book for a food processor coming out in 2016 and looks forward to many more years of playing with her food!

Celisse Edwards was born in Salt Lake City, Utah and spent most of her youth helping in the kitchen trying to create something special. At 21, she moved to Los Angeles, California to pursue her dream on becoming a culinary artist. She was admitted to Le Cordon Bleu and earned her degree emphasizing Pastries And Baking. After learning alongside some of the best up and coming culinary artists in Los Angeles she moved back to Salt Lake City. Her work has been featured by various wedding magazines.

In 2010, she started Sugar Sugar Bakery - an online cake boutique specializing in cakes. Her small boutique bakery has grown from a hobby in the kitchen, to numerous clients ranging from small wedding couples to corporate giants like Ebay.

I hope these steps are helpful if you decide to create your own Tropical Flamingo cake! Remember, the V-Petal Ruffle Simpress is PERFECT for creating the body of the Flamingo. You can check out this video from Marvelous Molds on how to use our new mold, which also contains great tips and their best practices. However, you can also always use any ruffle or textured technique, or mold, to mimic the idea for the Flamingo body.

Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY. They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale, or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print, without express written consent.)

Categories: About Me, Free Tutorials, Marvelous Molds, Modelling, My Techniques, Ruffles, Social Media Links, Technique, Tips, Tutorials, Video links Tags: cake decorating, cake decorating tips, cake decorating tutorial, cake decorating tutorials, cake technique, Free tutorial, Ruffles, thevioletcakeshop, tutorial, v-petal ruffles, v-petal simpress Permalink.

Though most of my plans involving cake were interrupted, there IS one opportunity that was already in the works just as the pandemic started, that luckily did not fall through, and it is the one I was most excited about! The parameters of our initial agreement did change a bit because of the impacts of the COVID shutdowns, but given my current situation, it was an opportunity I just could not pass up, as it would help cement my legacy in this industry that I spent over 13 years in.

This is the other design I created to showcase the versatility of the new V-Petal Ruffle Simpress. As you can see, this mold can be used for elegant designs, to fun designs, to anything you can come up with in between!

(Note: these are my own techniques developed independently with my own ideas and shared for personal use ONLY. They are not to be used for monetary gain or to develop products, books, DVDs, downloads or lessons for sale or to be taught in classes or tutorials, whether hands-on, on-line, in video format or in print without express written consent.)

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