Full Bag, Full Heart

Today was The Chase Foundation's annual Full Bag, Full Heart fundraiser. I was so honored that they asked me to make a cake as the centerpiece for the table at their event.

They designed the event logo using the Pantone Color of the Year, Tangerine Tango, and asked me to incorporate their logo into my cake design.

I wanted to keep it simple and not take away from the clean lines in the design, so I ended up with this:

When I arrived to deliver the cake today, I was delighted to find they had an entire snack table done in Tangerine Tango. My cake fit in perfectly.

I love this display, and I loved that my cake was a part of it.

Thank you so much to The Chase Foundation for thinking of me to help with your event! I am so happy that I was able to contribute!

Edit 4/17/12 2:26PM: I just found out that The Chase Foundation raised 15k at Full Bag, Full Heart to help hospitalized kids be kids. :) Congratulations Chase Foundation!

Texture

As I tweeted and posted on facebook, I wanted to make a red velvet cake.

So, in psuedo-honor of my little sister (who lives out of state)’s 24th birthday, I made said cake this Sunday. 

I forgot to take pictures once we’d cut into it, but the cake came out a beautiful rich red color in perfect contrast to the cream cheese frosting, which I actually had a little bit of drama making. 

The cream cheese I had was frozen. Dun dun dunnnn…

I left it out all morning to thaw and by 3pm when I was ready to make the frosting, it was still a block of ice. *sad face* I tried to make the frosting with it anyway. It tasted okay, I guess, but too sweet and not very cream cheesy, plus it had the weird kinda grainy frozen cheese texture. 

I ended up adding an entire package of cream cheese to the mix to save it (and it worked! hooray!), but I had planned on making a whole new batch of frosting if it didn’t work. 

Then I had some fun playing with trendy textures to make the cake a little more festive.