My first Cake ..lOve Cake ...HELP MEE WIIN !!!

Well I did it for a contest....and It was a whOle challenge....:( I kind of like but let me tell yOu my fOndant ..nOt sO much 

I still made it and it turned out  delicious. 
If yOu liked the cake please help me win by giving like to this stOrehttp://www.facebook.com/TiendaLolita and later to my photo http://www.facebook.com/photo.php?fbid=1723195521639&set=o.167018323330842&type=1&theater

Here´s the recipes I used

Yellow Cake


  • 1 cup butter
  • 1 1/2 cups white sugar
  • 8 egg yolks
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.



  • 2 cups heavy whipping cream
  • 1 1/4 pounds bittersweet chocolate

  • Directions
  1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.
  2. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
  3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.



  • 1 1/2 t plain gelatin
  • 1/8 c water
  • 4 c powdered sugar
  • 1/4 c light corn syrup
  • 1 1/2 t glycerine
  • Vegetable oil, for oiling hands and spatula

  1. Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
  2. Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
  3. Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
  4. Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
  5. Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.


  • Mini Chocolate and vanilla cupcakes 
  • Red Cupcakes 
  • Little Bear Made Out of fOndant 
  • Sugar Cookies Coverede with Ganache