With E3 in full swing this week (full coverage on our sister blog Joystiq), I thought it might be a good time to post my incredibly fun pac-man cake. It's not very difficult to make and since it uses cupcakes and mini-cupcakes, it can be made for any number of people to enjoy.

Start with any size batch of cupcakes and mini-cupcakes prepared in paper holders so you can move them around easily. I used red velvet cake because it was the preference of the birthday boy whose wife requested this cake. The background obviously needs to be black so you can use either black foil cake board wrap or, as I did, just use black poster-board. It has a nice dull finish for the video screen effect and since the cupcakes are in paper cups, they'll never touch it anyway.

I used black buttercream icing purchased from my wonderful and helpful local bakery shop. I've never successfully created true black icing and always just get really dark gray but theirs is tasty and crusts well. All of the cupcakes were iced and smoothed for a flat surface. I found my round cut-outs incredibly helpful for this cake. The smallest size circle was used with light yellow fondant to make the pac-dots and the middle size for the power pellets, both of which were placed on the mini-cupcakes to create the maze of the game. The largest circle was a perfect size for our hero in dark yellow fondant with a small triangle cut out for his mouth.

I shamelessly stole this idea from the Betty Crocker website but I did manage to change it up to make it a bit more interesting. It turned out very well but it had me cussing more than I imagined it would.

I started with two leveled cakes that were made in loaf pans. I did one in chocolate and one in french vanilla for a little variety. The vanilla one was cut in half to make the two smaller blocks. For the chocolate block, I managed to find chocolate marshmallows to cut in half and use for the top of the block but let me assure you that these sound a lot yummier than they actually are. The smaller blocks got strawberry marshmallows which I highly recommend for sm'ores or just nibbling. The large block was covered in blue buttercream icing and smoothed for a flat surface. Then I covered each marshmallow half, set in it's spot and attempted to even them out as well. Those little buggers can be quite uncooperative.

Next, I covered the green block and set it at a small angle against the first one. The final block was the one that presented a couple of small challenges in order to sit on its side. I iced the bottom edge of the block while holding it then placed it next to the other pieces. The top portion of the block was resting on the points of the other two and I must say that marshmallows make for a squishy support system at best. They also tend to slide off when at an angle so, for the yellow block, they were secured with toothpicks as they went on.

The cake turned out cute although I never managed to get it as smooth as I wanted. Looking back, maybe the reason I found the cake, which was actually pretty simple, a chore is that it wasn't my original idea. Normally, all the little challenges I encounter when making a cake are fun and interesting but apparently that is only true when the concept is mine in the first place.

Time for a fun summer cake! With the heat of summer coming to the south early this year, I felt the need to make a pool cake.

I started with two 11x9 sheet cakes, one in chocolate and one in french vanilla just for fun. I stacked them with buttercream icing and cut out the center of the top one for the pool. Next, I mixed up some blue vanilla icing for the water and smoothed in into the pool area. To make it glossy like water, once the icing crusted I brushed on some piping gel. This was my first time using it and I was really impressed with how well it worked. Next I went about making the tiles. Using fondant, I cut out four separate sections for each patio side on the top of the cake and indented them at one inch with a toothpick for tiles. I had cut out individual white tiles to line the pool itself thinking it would be easier to get them down in there that way. They separated just a bit as the cake settled in so if I were to do it again, I would probably make the same tile strips that I did the for patio area.

The hot pink towel was made by simply cutting out a fondant rectangle and indenting each end twice with a toothpick. I bent it just a little as it cured so it wasn't just laying flat. The diving board is just white fondant but for an extra touch, it was lightly coated in sugar on the top so it has that same rough, no-slip surface. I was nervous about shaping the legs mostly because I'm not comfortable making people yet. But legs and feet were easy enough. The second one was harder than the first because it not only had to look human but it also had to match the size of the first one. I just love how they turned out on the cake though. For the outside edging, I made lots of different colored tiles and added them one at a time using just a dab of buttercream for the tastiest spackle ever.

It still needed some shade and I just couldn't resist using a drink umbrella which is the only inedible thing on the cake. I added just a bit more piping gel just to make it really shimmer and she was all done. Anyone want to dive in?

Every mom loves flowers-- except the ones who are allergic. So what's better than getting flowers for mom on Mother's Day? Making her a cake with flowers on it, of course!

I began with two 6-inch round cakes, leveled and stacked with a layer of buttercream between. I then iced the entire thing with white buttercream and let sit for a couple of minutes before smoothing. To get a 'fondant finish' (smooth like fondant but tasty like icing), I used my wooden fondant roller and a Viva paper towel and gently rolled over the surface of the cake.

I found a Wilton tulip and daisy muffin pan and thought it was perfect for baking flowers for the top of a cake. Each flower was leveled so it would sit evenly on top and alternate in a circle. The daisies were iced using tip #220. When I got it, I really thought this tip was going to make a neat drop flower but mostly it just makes pretty fat swirls. I made the centers with small pale yellow fondant circles. For the tulips, I used tip #3 so you could see a basic outline of the petals shape then did a small star tip to fill them in.

It still looked a little plain so I decided to use the flower fondant cutouts and make alternating colors of daisies and tulips for that as well. As an extra touch, I took dark purple fondant and cut out a butterfly shape. I shaped them over a bent piece of cardboard covered in aluminum foil and let them dry overnight. I made four just in case I broke one which was good because I ended up breaking two.

Once I added a little green grass around the edge to finish it off, it was all done. As a mom myself, I think I would much prefer to get these flowers than the kind that come in a vase.

In celebration of Cinco de Mayo, I thought it would be fitting to make a piñata cake. Mostly I just wanted to see if I could. I hadn't yet made a cake that required major structural support and thought this would be a nice way to ease into it.

My little burro had to have something to hold up his midsection or he would collapse under his own weight. I started by cutting a dowel into even sections for his legs. I then cut a basic body shape out of two pieces of cardboard. One to attach the feet to and one to place the body on which would be put together later. I thought it would be easier to work with this way without worrying that the legs would crumple while I was carving the body and head.

I notched out some small holes for the legs and then glued them in for stability. I cut the body out of a 8" round cake using the base piece as a guide. Next, I cut a cake baked in a loaf pan in half and began carving the shape of the head and nose. For the ears, I decided it would be easier to carve it out of one piece with a sloping base that served as the forehead instead of trying to attach (and stabilize) two separate ears. This worked out really well and once there was a thin layer of icing between the sections, it was surprisingly steady without any extra support.

My husband and I were watching Who Wants to Be a Millionaire the other day and there was a question that stuck with me. What type of hat is named for it's distinctive shape? The answer turned out to be a pork pie hat. I had never heard of such a thing and couldn't figure out what made it "distinctive" enough to be named after pork or even pie. Once I looked it up online (what did we do before Google? Lived in oblivion, I suppose), I recognized it right away. I now understand the correlation between the hat and shape of a particular meat pie but I still couldn't get the silly name out of my head. So, naturally, I decided to make a cake.

I started by taking a 6 inch round, cutting it in half and standing each on its side with the bottoms together to make the body. I used my smallest mixing bowl for the head, some mini-cupcakes for a nose and feet and a pyrex ramiken for the pie. The entire thing needed a little carving here and there. The edges of his back were rounded out some, the head cut off a bit to make the neck shorter and the bottoms of the feet flattened so they would snug up next to him better. I inserted a toothpick to help hold his nose in place and went to work making him pink. It takes longer than you think to cover a pig in hot pink buttercream icing using a star tip. If I did it again, I'd probably just ice it and flatten it out to make it easier but I do like the texture contrast between the pig and the smooth fondant of the accessories.

More piggy after the jump.

Anyone who knows my family, knows that this house is a Mac house, so I thought it only fitting that my first post make it clear where my allegiance lies. This cake was made for my brother-in-law's birthday and with this group of apple addicts, I am sure I'll be getting requests to do more.

I started with two layers of French vanilla cake, with a layer of buttercream between them. Then, I went to work on achieving as close to bondi blue as possible which involved buttercream icing, a lot of blue plus a hint of green gel coloring and plenty of stirring. It's not perfect but it's incredibly close to the iMac in our den-- although my husband tells me that's not actually bondi blue either. Oh well, maybe next time.

In order to get a nice, smooth surface on the cake, I iced it and allowed it to sit for a few minutes just until it started to crust. Then I used a Viva paper towel (these seem to work the best since they are smooth) placed on the cake and gently rolled it out smooth with a fondant roller. If the paper towel pulls up with icing, just allow it to crust for another few minutes and try again.

Next it was time for the apple logo, which I wanted to be exactly right. I knew it wasn't possible for me to do it freehand so I pulled the logo off the internet, resized the PDF to the size of the cake and printed it out as a template. Once the white fondant was rolled out, I cut out the apple with an X-acto knife. Then I laid it on the cake, smoothed it out and made sure to get the leaf at just the right angle.

The birthday boy really enjoyed it but I'm not sure if eating this apple every day would keep the doctor away.