EXCITING STUFF!

Below:

New biz partners, Keith Kouris, owner of the Blue Duck Bakery Cafes, and me, Diane Roncone, owner of Cakes of the Hamptons, Inc. 

I will be doing specialty cakes exclusively for all the Blue Duck Bakeries and will be offering cake classes. See the blog below this for the upcoming classes in May and June then check back on our classes page for classes coming up after June.

COME JOIN THE FUN 

AT OUR

UPCOMING CAKE DECORATING CLASSES!

Nancy and Keith Kouris, owners of Blue Duck Bakery Cafes, will be offering fondant and gum paste classes taught by Diane Roncone, owner of Cakes of the Hamptons. All materials are included, and students will take home their creations. Space is limited and registration is required. Classes will be held at the Blue Duck Bakery Cafe, 30 Hampton Road, Southampton. For more information call Keith Kouris at 631.629.4125 and check back often at www.CakesoftheHamptons.com for all ongoing classes.

Class Date/Time: Wednesday, May 29, 6-8PM

Class Project: BEGINNER Fondant Shirt and Tie Cake Class

Class Cost: $50

Get ready for Father's Day! Make a fondant shirt and tie mini-cake, plus get a recipe for easy, delicious homemade marshmallow fondant.

Class Date/Time: Tuesday, June 4, 6-8PM

Class Project: BEGINNER Gum Paste Roses Class

Class Cost: $50

Learn to make beautiful fondant/gum paste roses for your cakes and cupcakes!

Class Date/Time: Tuesday, June 18, 6-8PM

Class Project: ADVANCED Gum Paste Bow Class

Class Cost: $65

Learn to make a beautiful, graceful bow and ribbon out of fondant.

AIRPLANE CAKE for child

This is a "Plane Cake" I made for a two-year-old boy today. 

I love decorating cakes like this, they are so FUN!

Two exciting things are happening here at 

Cakes of the Hamptons!

1. I am joining forces with The Blue Duck Bakery Cafe! I will be in charge of the custom cake end of the business...I'll design and create the custom cakes for all the Blue Duck sites; I will be bringing interns aboard so if you know of anyone interested, have them email me at: CakesoftheHamptons@yahoo.com. I will also be running specialty classes during the slow months so stay tuned here for updates in my Classes section.

2. Newsday contacted me and is doing a story on fondant and cupcakes and chose three places on all of Long Island to cover. They chose two from Nassau County and the one they chose from Suffolk County was Cakes of the Hamptons! Yay! It will be in the Explore Long Island section, and it's coming out in May or June. Stay tuned here on the blog for an update as to when the article will appear. 

This cake is so new that my web designer hasn't 
had a chance to put it in my Photos section yet!

Another happy customer:

Omg, I loved your cake. It was beautiful. I was so happy with it and got a ton of compliments...!

Rubber Ducky Cake

I found a Wilton Rubber Ducky cake pan on eBay. I am so glad I found this and will keep it in my collection...I have a feeling this will be one well-used pan!

It seemed a little tricky to use with all the explicit directions but I followed them to the letter and the cake turned out great. The only thing I would change is that while it is cooling "for four hours" (according to the directions), I would have flipped the cake over on each side every 15 minutes, back and forth, because I laid it on one side, per the directions, and once I removed the cake from the pan, one side of the head did not match the shape of the other side and I needed to re-shape slightly with a knife.

I covered the cake board with orange fondant to match the duck's beak and I trimmed it with a yellow ribbon to match the duck. I cut a piece of blue fondant and actually rolled it into the orange so that I would have a little "lake" for the duck to sit on. Like a genius--not!--I put blue piping gel on top of the blue and then of course, the duck cake kept sliding, which I did not expect. So I ended up using an extruder with blue gum paste and outlined the lake to keep the blue piping gel in place. Once I refrigerated the duck, though, it seemed to harden up and not be an issue!

I just used star tips for the entire duck cake except for his beak and eyes. I first did a light coat of yellow buttercream before I dotted the stars on, then added the beak and eyes, and started my stars after the fondant pieces were in place. The reason I added a light layer of yellow buttercream all over was because sometimes when you do a cake covered in stars from a star tip, you can see the cake underneath if there are any spaces at all and I didn't want white cake showing underneath. This way the color was yellow everywhere.

I did NOT cut the cake to put icing in the middle. Maybe I could have but I wasn't sure if cutting the duck in half and adding a soft filling would cause a problem. I also figured that there was so much buttercream on the outside that whoever was eating a piece of cake would have enough icing.

This is the perfect cake for a little one's birthday, or to use as an extra cake for a baby shower, especially if you're doing cupcakes and need a cake on top of a stand. Enjoy! It was really easy and really fun to make!