Saturday, July 22, 2006

Baby Boy is 2!

Calvin turned 2 yesterday. We had his family birthday party today so he got a cupcake last night on his actual birthday. He loved his Larry balloon. He kept trying to kiss it and give it a hug. I did another Veggie Tale cake. I've enjoyed learning how to do special cakes for all of the birthdays in the family. I think he likes the cupcakes better. We are so thankful for this precious boy who brings so much joy to our lives! Happy Birthday Sugar Baby!


Amy said...

You did an amazing job decorating that cake! My youngest just turned three in April and my middle son will be five next week.

BTW, I think "Calvin" is a great name :)

Jenn said...

Amy -
They grow fast don't they? I think you said you started homeschooling this past year. We are going to start our oldest this fall in Kindergarten. You'll have to give me some pointers.


Christina said...

What an impressive cake! I took a cake decorating class with my grandmother when I was in high school. You've inspired me to dig out the decorating tools!

We've been homeschooling for three years now. I've been working on a post describing what has worked well for us (in response to Laurie's request). I'll let you know when I get it done. It won't be tonight since I have to go hem my hubby's pants!


Jenn said...


You just can't see all the flaws in the pic. But is still tastes good. But I think anything with icing is great. My MIL is a fantastic cake decorator. In fact, she made our wedding cake. If I can find a pic, I'll try to scan it. She has taught me alot and now I've started my own little decorating kit.

I look forward to your post on homeschooling. I want to learn all I can from veterans. Do you have a blog? I looked on your profile but didn't see a link.


Kelly said...

Remember in Seminary how we only made rice and pasta! Your cake is amazing! I am so impressed! He is precious!

Christina said...
This comment has been removed by a blog administrator.
Rachel said...

hey Jenn,
It's Rachel, Claire's sister. I've been really interested in making and decorating cakes lately. Do you have any tips for first time "fondonters"? By the way, my mom homeschooled Claire, Dani, Laura, and Beth through fifth grade, me through third, and Daniel through fourth. If you have any questions, I'm sure she could help you! Talk to you later!

Jenn said...

Hey Rachel! Good to hear from you. How is your newest niece doing?

That is great that you're interested in doing cakes. I haven't done any fondont myself, but I will check with Brian's mom and she what she says. She is an excellent cake decorator. She's done alot of fondont. I've heard it's a little hard to work with but it looks beautiful!

I'll get back to you soon.


Jenn said...

Hey Rachel. Here's some tips I found for you. Fondant Tips
1. Fondant should be used at room temperature.

2. For a flawless final appearance, be sure that your surface, rolling pin, and hands are clean and lint-free. Tie back long hair, trim long nails, avoid wearing fuzzy clothing, and remove any jewelry on your hands and wrists.

3. When storing fondant, make sure the plastic bag and tub is tightly sealed to prevent it from drying out. Store the tub at cool room temperature; do not refrigerate. It will last for several days.

4. For best results, spread a thin layer of icing over the cake before applying the fondant; this "crumb coat" will create a tacky surface to which the fondant can stick.

5. Once the fondant has been rolled, quickly transfer it to the cake; the time between rolling it out and covering the cake should be no more than 5 minutes. The iced cake will keep at room temperature for several days. If the cake’s filling requires refrigeration, avoid a long chilling time or the fondant can become dewy.

6. If you are making a multi-tiered cake, cover each tier with fondant before stacking them on top of one another. For best results, stack just before serving.

7. To conceal rough edges between the fondant-covered cake layers, and for a more professional appearance, create a decorative border around the cake’s edges and between the tiers. Roll a small piece of fondant into a thin snake as long as the cake’s circumference. Wrap the snake around the cake’s edge, gently press into cake, and crimp as desired.