Sunday, November 13, 2011

Hot Air Balloon Cake - Up Up and Away!

I'm so happy to share this beautiful baby shower with you!! My sweet cousin, Ashley, is having her third baby, but first baby girl!! We are SO excited for her!! She is the most amazing woman!! She's ALL girl, yet puts on her boots and goes hunting with her husband! She took her two boys (2 and 4) deep into the forest, 7 months prego, until midnight, to help her husband and family haul in a HUGE buck! I wouldn't be caught dead doing that...let alone 7 months prego with two sweet boys! :) She ROCKS! She adores her husband, loves her kiddos, is up for anything, and is SUCH a blessing to all who know her!! Ashley...you inspire me! We love you loads!! :) This sweet baby girl is SO blessed to have a mama like you! - what an amazing example you already are to her!!

My INCREDIBLY talented sister in law, Kim Harris, designed this insanely cute invitation for her baby shower. Kim is an awesome graphic designer who chooses to stay home and be an amazing mommy! She OOOZES talent, and chooses to use it to bless others in the sweetest ways!! She designed this invitation...impressive isn't it!???!!!
And my other amazing cousin took all the pics. Jamie Zanotti rocks the camera! - Check out her site here. She also posted all the beautiful party pics on her blog...check out the full party here...the details are worth jumping over there for! - go, now! :) - and then come back and keep reading!!! :)

I was going to just make some cupcakes for the shower, but once I saw the invitation, I HAD to design a cake to go with the scenery!! I am so inspired by great design...and here's what I came up with...
The main change we made was putting the "banner" at the top of the cake. We wanted it to have the same graphics as all the other text instead of me hand writing it. Looking back, I think I would have just printed it on edible images and put it on the cake.

Other than that, I was super happy with how it turned out! It blended beautifully with Kim's table design. Check out some of these pics of the table and other decor she created/designed.
She made these using lanterns and covered them in paper - genius!!!!!
Here's some close ups of the cake...

I designed a template for the stripes (see below), laid them out on crisco covered wax paper, then flipped it up onto the cake. Just like I did on Maddie's Cake. I love that technique!!
All the decorations were made with modeling chocolate. I'm a HUGE fan of it! :)

Here's the template I created. I designed this using my Autocad. I measured out the circumference and height of the cake, then made everything to scale so I could cut the pieces out and use them as templates. Planning has EVERYTHING to do with success. This way I was able to figure out how big/wide the stripes needed to be in order to go all the way around the cake...and look like they all blend. It worked beautifully!!!

I took these pics at home before Kim picked up the cake. Shows the whole cake just like the template.
Here's what's inside:
The cake was 6 layers of chocolate cake with vanilla SMBC. The top tier was a rice crispy cake with chocolate ganache filling. I figured that'd be fun for those gluten-free friends! :) The crumb coat was dark chocolate ganache on both tiers. The fondant was marshmallow fondant mixed with a little modeling chocolate to give it some stability and add some yummy flavor. I actually wrapped the fondant on the bottom tier instead of laying it over the top (traditionally). I did this because it was over 7" tall and I was afraid I'd have issues with ripples at the bottom! :) - although, I realized later my stripes would have covered that! ;) Oh well, it worked beautifully. The little seam was pretty much hidden by the tallest point on the stripes and one of the big balloons. You could hardly see it unless you really looked for it. I love having the modeling chocolate in the fondant when I wrap cakes because you can heat the seams with your fingers and almost melt that seam together so it virtually disappears!!!

Now, a little "lesson learned" on this one! It's amazing that I still have yet to make a cake without issues!!!!!!!! Just shows you cake is never perfect!! :) The ganache separated on me...it completely broke and I could NOT get it back together!! That had never happened before, but I know why it happened!! Silly me!!! After I melted the chocolate just a bit, and heated my cream and poured the cream over the chocolate, I tried stirring/mixing it with my spatula!!! WHAT WAS I THINKING!!!!!!!! - well, that's it...I wasn't! I totally didn't even think anything would happen and that's what I had in my hand at the time...I'm SO lazy!! Anyhoo...it came together pretty good, then all of a sudden, it got really wet! - and started getting all weird looking. It wouldn't stick to the spatula, the cake, anything...it was WEIRD! I struggled with it for 2 hours before just slapping it on the cake the best I could and getting it in the fridge. I then had to spend another hour scraping the chocolate down to get it smooth. When I used a warm spatula on the chilled ganache it started separating again...but when I scraped it with a cold bench scraper, it worked great! So, lesson learned...use a wisk to incorporate your ganache EVERY time, and if it does seize, scrape the ganache to smooth it...don't use heat.

Now, I tried looking all over for a few ways to save the ganache, and tried a few techniques, but nothing really worked. It would come back together, but as it cooled, it'd start breaking again!! It was SO weird!! Here are a few links I tried...I was probably doing something wrong, but you could try these links if your ganache breaks!!!
ehow (I didn't try this, but this makes the most sense if you have a temp gauge)
cutoutandkeep (I tried this and it didn't work after it started cooling)

I'm just thankful I was able to finish the cake! :) God is good and always helps me through it, even at the last hour!!! Thank you Ashley for having a baby girl!! Thank you Kim for your amazing design and all the work you did on this shower!! Thank you Jamie for hosting at your log house ;) and for the memorable pics!! You girls are amazing and I am so thankful to be apart of your lives...forever! - because we're family!!! I'm SO thankful for marrying into the Harris clan...God is SO good and has blessed me far beyond what I could have imagined with all of you!! Praise you Jesus for all my blessings!!!!




32 comments:

  1. WOOOOOOOOOOOWWW!! I LOVE THAT CAKE!

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  3. Beautiful design!

    Can I ask...why wouldn't a spatula work for ganache, I've never heard that before?

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  4. This is amazing! Not surprising though because all of your cakes are gorgeous! They look flawless to me, every one. How blessed to be part of such a talented family! Everything about the shower was beautiful and the pictures are amazing!

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  5. I am also curious why a spatula doesn't work on ganache. Can you tell me what program you used to draw the third picture? Is it Audocad as well? I'm interested in using it to design instead of drawing on paper. This cake is fabulous. I'm going to try and use candy clay more often. Thanks for sharing your work with us!!

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  6. Can I just say I adore your blog!!! I followed the tutorial to make the fashionista cake last weekend for my mom, and while it wasn't nearly as flawless as yours she absolutely adored it! Your cakes make me so happy hehehe. :)

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  7. Hensen08 and Cat: I'm no ganache expert by any means! :) I just know that the chocolate and cream have to emulsify together properly and the only thing I didn't do was wisk it this time. Even Michelle Cake Designs in her ganache video (http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu) uses a spatula to bring it together, but wisks it at the end to fully incorporate the chocolate and cream. I'm thinking that step might be more important that I thought. Who knows! :) I just might have had a subtle temp difference that made all the difference in the world too. It's a mystery. I just know that next time, I'm using a wisk because I've never had problems with a wisk! :) :)

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  8. Oh.so.very beautiful! All I can say is you are all blessed to have eachother! And God is GOOD! What a gift!

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  9. Cat: I forgot to mention that I did use Autocad to draw the entire template up, but then imported it into my photoshop to color it and add the text. I created a pdf from autocad and imported that pdf into photoshop then saved it as a jpeg! :) How's that for confusing...but it works great for me and is nice and clean! :)

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  10. Gorgeous cake! You did an awesome job.

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  11. Thank YOU!! You blessed us all!! We didn't want to cut it it was so beautiful but then once we all tasted it we were really happy we cut it :) It was the BEST cake I've ever eaten and the most beautiful cake to boot!! You Harris girls... CRAZY amazing!! Love you!!

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  12. Beautiful cake - but what else is new? :) Everything you touch turns into gold!
    As for the ganache - I always stir with a wooden spoon (that I use ONLY for sweet things) - and never had a problem. Recently I started using the TJ chocolate you recommended - for that I need to use the whisk in the end so that it comes out smooth. Can't imagine why a spatula would make a difference. Even if it had some fat residue on it, it shouldn't make a difference because some add butter to ganache. I do know, that once I pre-melted the chocolate and that ruined the ganache - so maybe you melted it a little bit too much?

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  13. What a stunning cake! I can't imagine how thrilled your cousin was to walk in and see this cake - what a gift.
    As for the ganache, I'm thinking there was some moisture on the spatula that caused it to seize. I've never had a problem like that with ganache except when water was involved. (Although I did have mine get funky this weekend when the temp difference between the ganache I was whipping for frosting and the beaters was too great. Oops.)
    If you have time, would you explain how you mix the modeling chocolate with the MMF? I've never heard of this before and would love to try it. Thank you so, so much for all of your wonderful ideas and information!

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  14. Elizabeth: Thanks for your sweet words! I'm thinking you might be right about the moisture issue and the ganche. It would explain a lot!!

    I knead the modeling chocolate until soft, then knead it right into the fondant until it's fully mixed in. It makes the fondant a bit stiffer...so, if you're laying it over your cake like the traditional method of applying fondant, then don't add too much modeling chocolate...if any. If you're wrapping your cake or using it for decorations, you can go up to 40% modeling chocolate to fondant. I love the combo in the right situation!!

    Blessings!

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  15. I am an australian cake decorator and we use ganache all the time I use a offset spatula to mix mine never a whisk as it adds to much air if your ganache splits its because you have over heated it (some people put it in the microwave to melt the chocolate) have your chocolate at room temp in small chopped pieces bring your cream to the boil then just pour over the chocolate let it sit for about 60 seconds then just stir until combined and smooth.

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  16. Kellie: I think you're right. I've been doing some research and I'm thinking it must have had something to do with the temp of my chocolate. I know it wasn't burned, that's why I got confused, but I do think now it was too hot. So, thank you for confirming that it's not the spatula/wisk! :) - but more the temp of the chocolate!! :) I was so side tracked with the kiddos while making it, I don't think I kept an eye on it as I should have!! :)

    Be blessed! :)

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  17. I absolutely love this cake!

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  18. I've seen your blog before but keep coming back to this cake. I just love it!

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  19. Jessica,

    I love your cake its amazing. I am doing a crafting project with hot air balloons and I was wondering if I could use your hot air balloon template in my crafting project. If you could please get back to me via email. apples20043@yahoo.com I would really be grateful.

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  20. So beautiful! I would love to share on my blog, Sheekshindigs@blogspot.com

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  21. Sheek Shindigs: Go ahead! :) Just put a link back to this post so people can find more info if they'd like! :) Thanks!!!

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  22. JUST A WORD ABOUT YOUR BLOG: WOOOOWWWWWW!!!!

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  23. Sarah H MograbeeJan 31, 2012 08:53 PM

    I just found you and I'm already head over heels in love with you!! Thank you for sharing!

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  24. Sarah: You are SO sweet! :) Hugs! I hope you find something here to help you in your cake decorating journey! :) Blessings!

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  25. Beautiful work!! Stunning, simply stunning! Question - Does your sister-in-law also have a blog? Thanks!

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  26. Amy: No, she doesn't have a blog. She's got an etsy page though.

    http://www.etsy.com/people/kimberlyjoharris

    She's working on several more projects she'll be putting on etsy soon! :)

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  27. Jessica,

    This cake is just perfect and beautiful by all means, nice job :)
    I'm trying to make this for my friend son 1th birthday and i have a question regarding the way you wrap the fondant around your tall cake. Would you please tell me how should i do it? i normally use wilton fondant and do it traditionally and some times i have problem with having it nice and smooth around the cake, but never heard of warping it. also how do you mix fondant with modeling chocolate?

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  28. Paris: Thank you!
    I rolled the fondant and cut it into a circle and covered the top of the cake first. Trim it right to the edge. Then, I rolled more fondant and cut it into a rectangle that would go all the way around your cake (measure the circumference). Then, I made sure the cake was crumb coated and WELL chilled and very firm, then laid the cake on it's side along one edge of that rectangle and quickly rolled it up. I immediately placed the cake upright and began working the seam together...or cutting the seam nice and straight then removing the excess fondant. I then trimmed the top of the cake. Another idea is instead of putting the cake on it's side (I do that with littler cakes), is to pick up the fondant and wrap it around the cake like a blanket...then, cut your seam straight and remove excess fondant where it overlaps. I make sure my hands have just a touch of crisco on them then work that seam until it almost disappears.
    I use a 60/30 ratio of fondant to modeling chocolate. So, 60% fondant and 30% mod. choco. Work the chocolate until it's pliable, then work it into the fondant. Easy!

    Good luck!

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  29. Okay so your cakes are beautiful! We have 4 children and I always makes them a cake for their birthday. For having no experience, I have felt that they have always been lovely. I do ask the Lord to help me and bless my child on their special day and give all the credit to Him. I found fondant a few years back when I was making a teacup cake for one of our girls. However, while it was very cute, no one likes the fondant. I don't just want to look at a pretty cake, I want it to leave a delightful taste. Do you have suggestions for using fondant so that it actually tastes as yummy as frosting? I have only used boxed already prepared fondant. You have a gift for mixing colors and a final product - lovely!

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  30. Jennifer: May the Lord richly bless your hands as you bless and pray for your children! That is so sweet!!

    I would make your own marshmallow fondant. Up at the top of my blog is a link called "Most commonly asked questions". In that link is a recipe for yummy fondant. It's still super sweet because it's a sugar dough, but MUCH MUCH MUCH better than store bought! :)

    May the Lord bless you!

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  31. Amazing Design! As I am totally surprised to see this Hot air baloon Cake. It's authentically looking one of precious featured source to see this incredible designed cake. It's really looking one of idealize source. Thanks for sharing.

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