As the fall quickly approaches, so does pumpkin flavored everything. Everything that is, from coffee and scones to ice cream and scented candles. So in that glorious tradition, I thought I would give you a friendly reminder to check out our cake flavors tab and just maybe you will see our favorite fall flavor. Wink wink. 😉
Billy at west valley glass is having a little girl!
Yes aside from being on the PTSO board of my daughter’s school Oakwood Elementary, working for my Papas Vintage Yamaha Motorcycle company KDI Reproductions and being the Baker of all Bakers…I am an insurance agent for OHL Insurance agency.
Billy and I go back at least 6 years and while taking care of a broken window, he told me they were having a little girl! I was so excited for them, they are the nicest couple.
Billy did me the hugest solid and repaired my window for well below what he should have so I jumped at the chance to make this little gem of a cake for their last minute baby shower thrown by their sister.
Is it possible for birds to be any cuter?! The cake is adorned with a hand crafted peony and hand painted bird.
I just love being able to hand paint. Fondant is the best canvas! (Take that art majors!)
Tell us what you think is your favorite canvas?
From our lemon tree (or in this case my dear friends lemon tree as we ate all of ours..) to our lemon curd. We at Vista Cakes figure why buy it when you can make it?! As mother always says “Fresh is best”!
Please experiment with your fruit. Start with Lemons! They are friendly 🙂 here is our Lemon Curd Recipe:
4 eggs, beaten in a separate heat proof bowl
1 3/4 cups sugar
1 1/2 cups butter, cut into small cubes
4 large lemons
Zest and juice the lemons into a heat-proof bowl or double boiler. Add the sugar and butter. Place bowl over a pan containing a couple inches of simmering water. Be sure the water doesn’t touch the bottom of the bowl. Stir over the simmering water until the butter is melted and the sugar is dissolved.
Pour a ladle of the warm lemon mix into the eggs, stirring rapidly to avoid curdling. Pour the tempered eggs back into the bowl with the lemon mixture and cook, stirring constantly, until thick and creamy (about 10 to 15 minutes). Strain to remove zest and any coagulated egg and pour into clean, warm jars. Seal while still hot.
Cool to room temperature and store in the refrigerator for up to a month. Makes approximately 2 pints.
Meet Lori and Artie
Second-timers Lori and Artie knew exactly what they wanted for their Christmas Eve wedding. More importantly they knew what they didn’t want. No drama, fuss or to-do. Just close friends in the comfort and style of their own home and a celebration cake with a nod to the season.
Lori and Artie were a joy to work with…easy going and kind-hearted. Just the sort of people we want to have as part of our Vista family! The three tiered cake boasted silver poinsettias and white roses with just the tips of the petals brushed with silver, while pearls and crystals finished the holiday look.
The three layer oval bottom tier was Red Velvet with Raspberry Mousse filling, the middle oval was a three layer Tiramisu inspired cake with decadent White Chocolate mousse filling. The top tier, not to be out-done by its bigger brothers, was a three layer Margarita Lime cake with fresh Lime Curd filling. Yum! The cake was frosted with creamy and delicious buttercream frosting tinted a delicate antique cream. Posed on our silver cake pedestal, it was nearly as sparkly as the Christmas tree!
As is the case with all of our wedding cakes, we expect the top tier to be served to the guests. It’s our policy to provide the happy couples we work with a fresh “top tier” for their anniversary celebration. (Face it folks…frozen cake doesn’t taste good!) The Margarita Lime cake proved to be so popular Lori confided that she should have ordered it for one of the larger layers! No worries, Lori! You can have your anniversary cake in any flavor you like!
Lori reports that the wedding was just as low-key and comfortable as they’d hoped it would be. Our warmest congratulations to the two of them, with wishes for many years of joy to come. And cake. We wish them lots and lots of cake!
Our friend Lyn’s son just graduated from medical school. He is officially a physician’s assistant! So how much better would it be to hand draw on the scrub’s (made of fondant) pocket the caduceus as well as the trade mark “I’m a dr now” stethoscope. Chocolate cake with chocolate fudge filling completes the celebration!
What’s a Naked Cake?
It’s not naughty so just get your minds out of the gutter! A naked cake is constructed without frosting. Our groom didn’t care for frosting. The bride supplied us with a Pinterest post (boy, don’t you just love Pinterest? How did we find anything before it came along?) displaying a cake totally devoid of frosting.
The baker in me panicked. The venue was the bride’s family backyard. Lovely and perfect under its fairytale tents but still outside! I feared the edges of the cake would become dry and crisp before service. What to do? We suggested the cake be covered with a very thin ‘crumb coat’ of frosting, sealing in freshness but allowing the rustic look the bride was hoping for. Finished off with plump, fresh berries, handmade hydrangea blossoms and the whimsical wire “Mr. and Mrs.” cake topper it was a work of art! Well, at least I think so!
The flavors? I’m so glad you asked! The bottom tier was a three layer Vanilla Bean Cake filled with a creamy Vanilla Bean Pastry Cream. The middle tier was Mocha Cake filled with Bavarian Cream and the top tier was a Tiramisu Cake filled with Mascarpone Filling. Yummy!
The cake was a hit with the guests according to the bride’s mom, who kindly texted to let us know.
What do you think?