frost magic

10

1 - Baikal ice emerald

2 - Frozen lighthouse on Lake Michigan shore

3 - Frozen bubbles

4 - Frozen flower buds

5 - Frozen lakes

6 - Ice blossoms

7 - Frosted lace (frozen spider webs)

8 - Folded snow

9 - Flowers after ice storm

10 - Frozen tree

11 - Frozen pond

12 - Frozen leaf after freezing rain (China)

13 - Frost crystals

14 - Frozen berries

15 - Frost flowers in the Arctic Ocean

16 - Frosted pine

17 - Icicles on a blooming apple tree

18 - Frosted grass

19 - Snow roller

20 - Grass after ice rain

21 - Frozen flowers

22 - Frozen bush

23 - Leaf after ice rain

flickr

Sutton Heath, England by Lee Acaster

Unicorn Cake


Yields one three layer 6 inch cake

The things you’ll need

Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 stick salted butter at room temperature
  • ¼ cup solid vegetable shortening
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 5 large white eggs
  • ¾ cup whole milk
  • ¼ cup rainbow sprinkles
Decoration
  • White buttercream frosting
  • Light pink buttercream frosting fitted with #824 and a #4B tip
  • Light blue buttercream frosting fitted with a #2A tip
  • Light purple buttercream frosting fitted with a #824
  • Dark purple buttercream frosting fitted with a #2A tip and a #4B tip
  • Black buttercream frosting fitted with a #4 tip
  • White fondant
  • Gold edible highlighter dust
  • Small paint brushes
  • Fondant rolling pin
  • Teardrop cookie cutters
  • Lillipop stick
Equipment
  • Three 6-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer
  • Rubber spatula
  • Whisk
  • 6 inch cake board
  • Cake stand
  • Cake turntable
  • Offset spatula
  • Small sifter
  • Almond extract

Let’s get started!

  1. Preheat oven to 350°F.
  2. Grease and line three 6-inch round cake pans.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, use an electric mixer to beat butter, shortening and sugar until light and fluffy.
  5. Add eggs whites one at a time, beating well after each addition. Add extracts.
  6. On a low speed, alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Fold sprinkles into the batter.
  7. Divide batter evenly between cake pans and bake for 30 to 35 minutes.
  8. Once cakes are fully cooled, level them with a cake leveler.
  9. Stack cakes on a cake board, making sure to frost between each layer.
  10. Use a cake turntable to smooth white frosting over the entire cake.

Time to decorate!

  1. Use white fondant to make a unicorn horn.
  2. Mix a few drops of almond extract into edible gold dust and then brush it onto the horn.
  3. Use teardrop cutters to create fondant ears and then paint the inner ear gold. Insert a toothpick into the bottom of each ear.
  4. Pipe rosettes on the top and along one side of the cake using the pink and light purple frosting and #824 tips.
  5. Add dollops of detail using the pink and dark purple frosting and #4B tips. Use blue and dark purple frosting fitted with #2A tips to add more details.
  6. Pipe eyes onto the front center of the cake. Place horn on the top center of the cake and the ears on either side of the horn.
  7. TaDa! This colorful Unicorn Cake will bring magic to any occasion!

Introducing Sano, the cryomancer (ice mage) and his familiar, SuiRen.

He is of Japanese origin, and he carries an ice katana handed down by his family clan. He is kinda tasked to guard the sword.

I am super excited to finally show them! SuiRen especially has been available for the longest time (conceived the same day as LianHua) but is just waiting for *her* mage’s design to finalize ;)

And in case you’re curious, SuiRen is also a koi fish, but she is of the long finned variety known as “butterfly koi”

Just Add Magic Cake


Yields 2 each 10-inch Pistachio, Strawberry, and Blueberry cakes

The things you’ll need

Ingredients
Blueberry Cake
  • 1 cup frozen blueberries
  • ¼ cup sugar
  • ½ cup unsalted butter at room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1 ½ cups flour
  • 1 teaspoon baking powderr
  • Pinch of salt
  • ¼ cup milk
  • ¼ cup buttermilk
  • ¼ teaspoon blueberry extract
  • 2 drops fluorescent purple coloring
Pistachio Cake
  • 1 cup unsalted shelled pistachios
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon pure vanilla extract
  • 4 drops mint green color
  • ½ cup unsalted butter, softened
  • 2 tablespoons pistachio paste
  • 1 cup sugar
  • 3 large eggs
Strawberry Cake
  • 2 eggs
  • ¾ cups strawberry puree
  • ½ teaspoon vanilla
  • 1 teaspoon strawberry extract
  • 1 ½ cups all purpose flour
  • ¾ cup + 2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons oil
  • ¼ cup butter at room temperature
Equipment
  • 3 large mixing bowls
  • 3 medium mixing bowls
  • Food processor
  • Whisk
  • Rubber spatula
  • Hand mixer with attachments
  • (3) 10-inch round cake pans
  • 3 cake boards
  • Decorating bags filled with light pink, light green, and light purple buttercream frosting
  • Small offset spatula
  • Large spatula
  • Cake stand

Let’s get started!

Blueberry Cake
  1. Preheat oven to 350°F.
  2. Cook frozen blueberries and ¼ cup sugar on low until it is a thick jam.
  3. In a small bowl, mix flour, baking powder and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs one at a time and mix until well combined.
  6. Add blueberry extract and mix well.
  7. Add 1/3 of the dry, then the milks, 1/3 of the dry and scrape the bowl down, mixing well between each addition. Mix in the blueberry jam and then the remaining dry ingredients.
  8. Pour batter into a lined cake pan and bake for 35 to 45 minutes.
Pistachio Cake
  1. Preheat oven to 350°F.
  2. Use a food processor to pulse pistachios until finely ground. Add flour, baking powder and salt and pulse briefly to combine.
  3. In a large bowl, beat together butter, sugar and pistachio paste until light and fluffy.
  4. Add eggs 1 at a time, beating in between and then mix in vanilla extract. Reduce speed to low to add the pistachio mixture and milk mixtures alternately in batches, beginning and ending with pistachio mixture.
  5. Spread batter evenly into a lined 10 inch round cake pan and bake for 40 minutes.
  6. Let cool for 10 minutes in the pan and then remove to cool completely.
Strawberry Cake
  1. Preheat oven to 350°F.
  2. In a medium bowl mix eggs, puree and extracts until well combined.
  3. In a large bowl, mix flour, sugar, baking powder and salt.
  4. Add butter and oil and mix until it becomes pebbly.
  5. Add half of the wet ingredients and beat well 1-2 minutes.
  6. Add the rest of the wet ingredients in two parts, beating well between each addition.
  7. Pour batter into a lined 10 inch round cake pan and bake for 35 to 45 minutes.
  8. Let cool for 10 minutes in the pan and then remove to cool completely.

Time to decorate!

  1. Spread a thin layer of green frosting on top of the pistachio cake and then place the strawberry cake on top. Frost the top of the strawberry cake with pink frosting and then place the blueberry cake on top.
  2. Refrigerate the cake for 30 minutes.
  3. Pipe two rows of green frosting on the bottom of the cake and then pink frosting in the middle. Finish the top of the cake off with blue frosting and then smooth with an offset spatula.
  4. Use the spatula to create texture around and on top of the cake.
  5. Sprinkle some silver sugar pearls on top.
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IMG_6130 by Sharon Wright