Comments on: Valentine’s cake with roses

By: Hanae

Hanae — Sat, 12 Mar 2011 16:43:00 +0000

I love cupcakes !!Ñammm!!

By: Anonymous

Anonymous — Thu, 17 Feb 2011 22:27:00 +0000

Looks pretty!

By: TurtleCraftyGirl

TurtleCraftyGirl — Thu, 17 Feb 2011 21:46:00 +0000

I got so inspired by the color scheme and the design of this cake, that I had to try it this Valentines. It didnt turn out as pretty as this one, cause I didn’t use fondant. But still liked it. You can take a peek at it at http://turtlecraftygirl.blogsp…Thanks for sharing your creations.Tania

By: Pbashea

Pbashea — Thu, 10 Feb 2011 02:25:00 +0000

So lovely, I would have a hard time cutting into a cake that looks this pretty, I would spend a long time just looking at it…but then my tastebuds would go bananas and I would simple have to have a slice…it looks great inside too.

By: leila

leila — Sat, 13 Nov 2010 19:35:15 +0000

fabuous cake, sameone use your picture here http://www.facebook.com/group.php?gid=121511697872339&v=photos&ref=ts#!/photo.php?fbid=138669766149326&set=a.138668379482798.28649.138666796149623

By: eyva

eyva — Sun, 01 Aug 2010 06:59:49 +0000

is it a chocolate butter cake? it looks so delicious.. would you mind to share the recipe? thanks

By: hayley

hayley — Tue, 06 Jul 2010 00:46:55 +0000

congratulations! where do you get those beautiful cake stands i always see in your pictures?!

By: Gabriela

Gabriela — Tue, 11 May 2010 21:02:00 +0000

No se bien como he llegado a tu pagina, pero que suerte he tenido!!!! Me ha encantado!!!!!!!!!!! Todo se ve tan amoroso y delicioso!!!!!! Felicitaciones y muchos cariños desde Argentina!!!

By: Louise

Louise — Sat, 17 Apr 2010 19:44:01 +0000

Kris: I will soon make a post about it.

Elny: I always store my cakes in the refrigerator when using mousse fillings. If not just “outside” away from sun and warm places

By: Elny

Elny — Wed, 14 Apr 2010 06:20:39 +0000

Louise..

it’s a gorgeous cake..

Can you give some infos pls?

where do u need to keep the cake which filled with mousse filling and has been decorated by fondant or buttercream? like yours one…

thanks and blessing..

By: Kris

Kris — Mon, 12 Apr 2010 14:19:54 +0000

Hi Louise

Can you share to us your mousse recipe, I am really curious how it taste like with cake…

By: Louise

Louise — Mon, 15 Mar 2010 22:19:43 +0000

Wendy: When ever I make a cake like this one, I assemble it 1 day before it will be eaten. It stays in the fridge just until 1 hour before serving. There is a risk that the cake will start sweating. But Im kinda used to make cakes this way, so a little sweating dont scare me.

Depending on how large your cake is. You can minimize the sweating by storing the cake in a card board box and then in the fridge.

Kassandra: I have used a gel paste color from Squires Kitchen called: Wisteria. I just love this color.

Nadia: Pound cakes are too heavy for mousse in my opinion. Alot makes a dam out of stiff BC, I dont use a dam. You can see in this post how I assemble my cakes with mousse: http://www.cakejournal.com/archives/cake-tins

If you are using ganache a good tip is to start with a more liquid ganache and just make a thin (not covering) layer. Then place it in the refrigerator to set and the next layer of ganache is more “thick”.

By: Nadia

Nadia — Sat, 13 Mar 2010 07:17:58 +0000

Hi Louise,
I love this cake, its perfect. I love the neat slices cut out of it. Can you give some tips on how to fill soft fillings like mousse in a cake? Last time i made a pound cake with mousse filling,and the filling was squishing out duw to weight of the cake? Whats the cause, heavy cake? should i put a dam?in that case its too many flavors, mousse, ganache and bc dam?
I then covered it with ganache but it kept squishing out and getting mixed with ganache?any tips?

By: Kassandra

Kassandra — Wed, 10 Mar 2010 00:44:50 +0000

This in an incredible cake! I love your work. How did you get that blue color!

By: Wendy

Wendy — Sun, 07 Mar 2010 21:16:16 +0000

I have a question about Fondant cakes. I will love to make a cake like this one, how long will a cake with the Italian butter cream and mousse stay out of the fridge? can i make the cake a day before the party and keep it out of the fridge all night? if i make my own fondant will it sweet a lot inside the fridge? and what will happen if the cake sweets in the fridge and how can i fix it?
thanks!! i love your cake is the best i have seen, i have been searching the web a lot!! please help me!!!

By: Louise

Louise — Sat, 27 Feb 2010 21:39:24 +0000

Sandy: Ohh im not the bc rose expert I think that you can find lots of great video’s on that subject on youtube.

Pamela: You cant use cream under the fondant. It needs to have a bc coat first before the fondant. Its right that this fondant that I use sweat very little from being in the fridge. I dont have the recipe for it sorry!

Kristen: Its BC

By: Kris

Kris — Thu, 25 Feb 2010 16:36:39 +0000

Louise,

this is so lovely and perfectly romantic to celebrate 10years with your hubby.

I am a big fan of your work and it also inspired me to make my cakes. I will be looking forward for more of your wonderful creations and tutorials.

More power

By: Kristen

Kristen — Sat, 20 Feb 2010 21:17:21 +0000

I was wondering on the picture of the piece of cake, is the layer under the fondant icing or marzipan?

By: Becky

Becky — Fri, 19 Feb 2010 21:32:05 +0000

Your cake is simply stunning!!

Please can you tell me where you got your beautiful cake stand from?

By: Alisa ♥ Amor Vincit Omnia - Live, Love & Laugh

Alisa ♥ Amor Vincit Omnia - Live, Love & Laugh — Fri, 19 Feb 2010 20:47:37 +0000

Soo beautiful:) Just found your blog and love it!

By: Pamela

Pamela — Fri, 19 Feb 2010 17:52:15 +0000

Happy anniversary and a beatiful cake it is !!!
I always wish I could use whipped fresh cream under fondant. Your fondant and roses didnt sweat in the fridge ?
You mentioned about a new fondant (danish), wonder if you know the recipe ?
Thank you very much for sharing and teaching.

By: cathj

cathj — Fri, 19 Feb 2010 09:05:26 +0000

This is so pretty… and the inside was superb!!

By: Sandy

Sandy — Fri, 19 Feb 2010 01:18:50 +0000

This cake is simple and stunning! It’s making me hungry! Do you think you’ll add Butter cream roses to your tutorials? I can decorate but I just can’t get my roses right!

By: Louise

Louise — Thu, 18 Feb 2010 23:34:27 +0000

Thank you all for the wishes for me and hubs

For those of you who have asked about the ribbon/bow, I can tell that I am working on a post on how to do it, so stay tuned. btw its real ribbon, not fondant.

Rossana: A tutorial on how to cover cakes with the IMBC is on my agenda.

Kelly C: This mousse is a quick mix. But I do plan to jump in and make it from scratch very soon. The roses was made on cocktailsticks but I removed those when placing htem on the cake.

Andrea Kopp: The color is squires kitchen: wisteria. This mousse need to be refrigerated until serving, since its made with fresh whipped cream. I will make a post about the mousse soon.

Jenn: This crumb coat is acctually on the “thick” end of the scale. I normally go with less bc. But due to the ribbon it is so important that the side of the cake is very straight. If not the ribbon will not look good on the cake.

Anja: I will see if I can post it.

Chicca: I mostly use buttercream under fondant also in the summer. But that is because I use fillings that needs to be refrigerated. If not using BC I would use a chocolate ganache, but that can also melt in the heat.

Dayanara: I will post the mousse eventually.

Ana: I do keep my cakes in the refrigerator. This is a new fondant (danish) that I use and it dont sweat as much as the old brand I always used to use.

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Thu, 18 Feb 2010 18:44:56 +0000

Happy Anniversary Louise!! The cake looks spectacular. Such clean lines!! Wow.. can we get the recipe??

By: Ana

Ana — Thu, 18 Feb 2010 16:11:40 +0000

Louise,
Happy aniversary!!! and congratulation for another beautifullllllll cake!!!! as always your cakes look perfect! one quick question: do you keep the cake in the refrigerator? doesn’t the fondant swet? how do you get that great fondant colours?
thank you again for inspiriring all of us!
Ana

By: terri

terri — Thu, 18 Feb 2010 08:55:00 +0000

ooohhhh soooo beautiful!!! i love anything pink! i am dying for a taste of your yummy cake!!! thanks for the post!

By: Dayanara

Dayanara — Thu, 18 Feb 2010 01:40:59 +0000

I love your work, its so inspiring! Congrats to you and your husband!!! What recipe do you use for the filling? It looks delicious!

By: Maggie

Maggie — Wed, 17 Feb 2010 21:15:46 +0000

Louise,
You are such an inspiration. Your valentine cake is beautiful. Congratulations on your 10th!
Thanks for sharing, loved that you shared a piece after you had cut it, awesome.
Maggie

By: Chicca

Chicca — Wed, 17 Feb 2010 09:30:52 +0000

Beautiful cake! Compliment, i love your site! You’re a teacher for me, I’m very grateful for your valuable advice thanks a lot! Even in summer you always use butter cream? and if you do not use it instead uses what? I use only the apricot jelly wrong? many thanks Louise
kiss

By: Anja

Anja — Wed, 17 Feb 2010 08:06:08 +0000

Hi Louise,

Beautuful cake ) I simply love your design and the colours.
I have a question – what chocolate cake recipe do you use, it looks so good! Is it possible to get a copy of the cake recipe? ) Anja

By: Jenn

Jenn — Wed, 17 Feb 2010 05:38:45 +0000

Wow! Your cake is simple, but this makes it really stand out! It’s really cute! I also like the shot of the cake slice–I’ve always wondered how much of a crumb coat I should use, and this gives me a better idea. I love it!

By: Diana Viera

Diana Viera — Wed, 17 Feb 2010 03:02:17 +0000

Wow ~ your Valentine’s cake with roses is even more beautiful when you sliced it!!!

By: Becky

Becky — Tue, 16 Feb 2010 23:13:23 +0000

OK, I posted before you put up the picture showing the cut cake. WOW…that’s the kind of cake I LOVE…the icing and filling are as thick as the layers of cake! MMMMM…

By: Andrea Kopp

Andrea Kopp — Tue, 16 Feb 2010 21:51:13 +0000

I love the blue colour
Louise, can you give us the recipe of your strawberry mousse ?
I assume it is safe to leave the cake out of the fridge using this kind of filling, right ?
thanks
Andrea

By: Mari

Mari — Tue, 16 Feb 2010 21:14:35 +0000

Beautiful Roses! The inside looks yummy. Thanks for sharing the picture.

By: Lyzzie

Lyzzie — Tue, 16 Feb 2010 15:41:20 +0000

Hi Louise , your cake is beatiful and CONGRATULATIONS for 10 years to great ideas for decorations to repostery

By: Ali Cakes

Ali Cakes — Tue, 16 Feb 2010 14:56:51 +0000

Anniversaries are always something to be very proud of in this day and age when marriage seems to be so disposable. Congratulations on your committment to such a beautiful thing and learning to become “one”!

By: Ana

Ana — Tue, 16 Feb 2010 13:51:57 +0000

Really cute cake and d fondant looks really nice, congrats on you’re anniversary !

By: Brandy

Brandy — Tue, 16 Feb 2010 13:33:10 +0000

Wow gorgeous cake! I love the colors and the design of it. The roses look gorgeous on the cake! Awesome job.