October 22, 2018

spooky cupcakes

{ Spooky ~ licious cupcakes }
Whipped up the ultimate chocolate Halloween cupcakes and topped them with sugar paste decorations.
Not too creepy! but perfect to throw a frightfully good party to delight the little ones.

Almost too cute to eat. Almost.

Owls, witch hats, pumpkins and autumn leaves to top the chocolate cupcakes.

"Marshmallowy" meringue frosting in light blue.

White and pink sugar paste pumpkins with golden details.

October 18, 2018

layer cakes { inspiration }

I have been a fan of the Milk Bar for a number of years. Every time I am in New York City or Washington, DC I make sure to stop by one of their shops to get the Cereal Milk soft serve. Everything is to die for!!!

{ the story of Milk Bar }
The Milk Bar opened in 2012 and became a huge success with Christina Tosi's ingenious flavors and unique names such as a Compost Cookie or Crack Pie.
Before all the fame, Christina Tosi was just a college student who didn't know what she wanted to do in life. She went on to venture into the culinary world and eventually landed various jobs working for the fine dining business.
She wanted to create something the average person could consume and be really happy they did. She didn't want to be exclusive but inclusive. Once she quit fine dining, she went to work with David Chang at Momofuku. David Chang encouraged her to open her bakery next door.
She had only a month to plan what was going to be a successful and widely known business. She persevered and when opening day came, the line was out the door and around the corner. She used what she was passionate about and didn't settle for less. She just opened a new Milk Bar in Los Angeles a couple of weeks ago.

It wasn't until this last summer that I was able to fit a class at the Milk Bar in Washington, DC. Something I have wanted to do for a long time but hadn't had the time to coordinate a date that fit my schedule while in the city.
It was fabulous to learn the process involved in making the layer cakes. A very time consuming process as they require a lot of separate steps and preparations before the actual cake is finished to its layered perfection.

{ layer cakes for my Rose Vanilla }
I want to bring to Rose Vanilla all the goodness of a great layer cake, inspired by the Milk Bar cakes but adapted to my own recipes, making changes that I consider will reflect the Rose Vanilla style and flavors.
Most of the time the recipes on the "books" call for ingredients that are either no available of very hard to find in Uganda. For that reason, I often change the recipes and make many samples until I am satisfied with the flavor to be able to offer my customers a product that is of very high quality.

{ Funfetti Birthday Cake }
This "naked" cake needs no frosting on the sides so you can easily see each beautiful layer.
Melt-in-your-mouth layers of Funfetti cake with vanilla cake soak, layered with frosting and cookie crumbs, which add the perfect crunch. Topped with swirls of buttercream and more Funfetti cookie crumbs.
To make this one the Rose Vanilla way I had to change most of the original ingredients on the Milk Bar recipe as I am not a real fan of using imitation vanilla or vegetable shortening.
I'm all for using only real butter and pure essences in all my baking. I believe that the quality of the ingredients make a real difference in taste.

{ Chocolate Espresso Peanut Butter ~ Layer Cake }
Four layers of deep chocolate and espresso cake. In between layers and top a delicious peanut butter cream and vanilla cookie crumbs.

October 16, 2018


Yesterday I made these rainbow and vanilla crumbs for layer cakes, inspired by Milk Bar layer cakes.
This past summer I attended the Milk Bar classes at their new location in Washington, DC and learned the technique for their popular layer cakes.
Even though in Uganda some of the ingredients are hard to find, I've adapted the recipes to make layer cakes the Rose Vanilla way.

{ rainbow cookie crumbs }

{ vanilla cookie crumbs }

September 25, 2018

fresh flower cakes

There's something so special and feminine about fresh flower cakes.
They are perfect for bridal showers, baby showers, birthday parties, you name it!!!
It is a labor of love to prepare the blooms to be food safe, to choose the right flowers that go well with the frosting and to create a design that is unique to each cake.

These are some of the cakes I've baked in the last ten days since I returned to Kampala from my summer holiday.

{Deep chocolate cake layered with "dulce de leche" and frosted with strawberry buttercream. Adorned with a cascade of roses and hydrangeas}

{Classic vanilla cake layered with passion fruit curd and frosted with strawberry buttercream. Adorned with roses, chrysanthemums and strawberries from my garden}

{Vanilla cake layered with lemon curd and frosted with lemon buttercream. Topped with a bouquet of garden roses and hydrangeas, also from my garden}

{Madagascan vanilla cake layered with passion fruit curd and frosted with passion fruit buttercream. Topped with blush roses and buttercream leaves}

{Vanilla cake layered with passion fruit curd and frosted with coconut buttercream. A delicious combo! Topped with ivory/blush roses, buttercream leaves and berries}

September 24, 2018

bridal shower cupcakes

So thrilled to be making these buttercream flower cupcakes for bridal showers in Kampala.
Each cupcake is different, decorated with small flowers and leaves in different colors, just like in real life.

September 17, 2018

Floral cupcakes

This summer I spent two months traveling from the East to West coast of the United States and South to Costa Rica and Bolivia. In between I was able to fit some flower piping to perfect a technique so unique as creating more realistic buttercream flowers.
At the beginning I was not too comfortable with the bright colors, but now I'm loving the effect.

Deep chocolate cupcakes topped with mini chrysanthemums, hydrangeas, delphinium, amaryllis and berries. All of them made with buttercream in the brightest colors.

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