Flower Pot Cookie Bouquet

Spring is finally here! We celebrated my dear friend Kate’s birthday with a flower pot cake blooming with beautiful flower cookies, inspired by her love for plants, flowers, and nature!

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I dyed the stems green ahead of time using gel icing colour diluted in water.

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I wanted to make these flowers very colourful and relatively realistic. I created the cookies, leaves, and butterflies using various cookie cutters and fondant moulds.

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I tried a new (to me) technique for icing these cookies– painting on the sugar cookie icing as a thin glaze instead of piping it on as a thick layer.

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This allowed me to maintain the intricate contours of the more detailed cookies, and also let me do some shading detail on a few of the flowers like the lily, hydrangea, orchids, and leaves.

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I painted all of the flowers and left to dry for 24 hours.

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For the flower pot base, I baked 2 chocolate cakes that I layered in a glass bowl, which I set inside a plastic flower pot. I put a thick layer of fondant in between the cakes, and put it in the freezer to harden the fondant so that it would act as a firm base to hold the cookie pops upright. I topped it off with chocolate cookie crumbs to look like soil.

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The garden was planted, and ready to enjoy! … And we did 🙂

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Anatomy Textbook Cake

I made this textbook cake in 2011 for the launch meeting of the 7th edition of Moore’s Clinically Oriented Anatomy at Imagineering. Over the next year and a half, my colleagues and I created about 1100 medical illustrations for the revitalized art program, in which we preserved the original figure content, but redrew all of the illustrations with updated rendering styles, a unified colour palette, and enhanced anatomical accuracy. It was a great honor to meet Keith Moore, and to work with Arthur Dalley and Anne Agur on this excellent book. I had studied from previous editions of this book in both my undergraduate and Master’s courses in Human Anatomy (Human Kinetics at University of Guelph and Biomedical Communications at University of Toronto), and I still use it regularly for content reference in my medical illustrations. This cake features the cover of the (previous) 6th edition of the book. The 7th edition has now been published and is available now! See a preview of the introductory chapter in the kindle version here. Visit my Medical Illustrator page for more info. Perhaps we are due for the next edition of cake! 

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Pictured here: Dr. Anne Agur, myself, Dr. Arthur Dalley, and Dr Keith Moore himself.

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Hello Kitty Cookie Pops

These were an edible farewell token for a friend moving on to new adventures. To make these Hello Kitty cookie pops, I needed a Hello Kitty cookie cutter, but didn’t have one, so I formed one using a round cutter and some pliers. For each cookie pop, I placed one thin cookie dough shape on parchment paper, pressed the cookie pop stick in to it, and then added a second layer of shaped cookie dough on top to seal the stick between the two layers. Once they baked and cooled, they were pretty sturdy! I iced the cookies by first piping the black outline, letting it dry a bit, and then flooding the remaining inside shape with white. I made the bows using pink fondant dusted with pearl dust, added the final details to the faces, and let everything dry overnight. I made the bouquet base using a plastic cup filled with leftover fondant, covered in tissue paper, and tied with a ribbon. Best of luck to Jenny!

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TOKIDOKI CAKE

This was a farewell cake that I made for a good friend who loves cute things! I created the tokidoki characters out of various colours of rolled fondant, and placed them on a white fondant covered two tiered cake, with some rainbow sprinkles for more colour. I made rainbow sprinkle cupcakes with the leftover cake mix. Tokidokis are too cute to eat!

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Winter Wonderland 3D Cookie Scene (by Kim and Nat)

Kim and I made this sweet scene with winter-themed sugar cookies for a children’s holiday party. We hand decorated them with home made sugar cookie icing, and made the penguin and snowman characters stand up by connecting them to a round base cookie using royal icing (once the decorative icing was already dry). The trees were made just like these christmas tree cookie stacks, but using sugar cookies that we had tinted green while making the batch of dough. It was so fun to bring these happy little cookie characters to life!

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Mini Christmas Cupcakes (by Kim and Nat)

Kim and I made these mini christmas desserts for a client’s christmas party!

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Christmas Sugar Cookies

This was my first time making sugar cookies and decorating them with icing. I have a feeling this will not be the last… because I have already done 3 more sugar cookie projects since I discovered this versatile new medium of edible art! This was for a christmas cookie exchange, so I was looking to make many packages of very portable cookies. I selected stars, snowflakes, and circles (for ornaments).  I made the sugar cookie dough the day before and let it cool in the fridge overnight. Then I kneaded and rolled only a bit at a time, leaving the rest cool in the fridge. It was easy to roll out and cut shapes from. I wanted to make sure that the cookie would keep their shape and not bloat or puff too much, so once each tray was covered in parchment paper and filled with raw cookie shapes, I put them back in the fridge to keep cool until I put them in the oven to bake. I let the baked cookies cool completely as I mixed the sugar cookie icing ingredients, coloured different batches of it, and put it into piping bags. Decorating these was a new creative challenge, but turned out to be easier than I thought it would be… Using sugar cookie icing, you can carefully pipe the edge of the shape that you want to cover, and then “flood” the rest of the space with some more icing– I didn’t fill the whole shape, but rather filled about 50% of the area, and then used a small flat sculpting tool to drag the icing around and fill in the gaps (see gallery image). This helps to keep the icing layer thin, so that it dries faster, and doesn’t overflow over the cookie’s edges. Gravity helps to settle the icing to a nice flat finish. Once the bottom layer is mostly dry (an hour or more), you can add more detail layers on top. The icing does take several hours to dry completely though– Ley dry at least overnight is ideal if you want to stack or travel with the cookies before they are going to be eaten. Sugar cookie icing dries hard to the touch, but not too hard to eat (like royal icing can be). You can flavour it with vanilla, almond, or whatever extract you like!

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