Perry's Blog

Hey all! Welcome to my last baking blog post, congrats on making it this far!! I have spent this week thinking about how exactly I wanted to end of this fun Genius Hour Project, but was not able to settle on any singular idea. So, I thought I would just wing it and write about how I really feel.  This blog was a lot of fun to make and honestly surprised me in several different ways. Firstly, it was shocking to see how much others liked this blog. My peers and some of my friends actually kept up with it and would text me sometimes when I posted. Another thing I was surprised by was the fact that I followed through with it. I actually tried to make my business a priority again, and found myself getting a lot more fun yet slightly challenging orders. By merely changing my mindset and being open to new opportunities, I felt myself manifesting change and success.  I also wanted to take this blog to update on my massive cupcake order that I had for this month, which I JUST finished....

Hey all! This week is a very busy one for me as I have a lot on my plate in my oven, mostly just figuratively. So, I will be back next week with an actual cake blog post. Until then enjoy some pictures of these cakesicles I made a little bit ago. And also, follow my instagram (@perraloulous) to get some more behind the scenes content and see a little bit more of what this cake life is all about.  xoxo Perry 

Hey all! For this week and blog post I just wanted to have a quick chat about something exciting I will be doing soon. So as we all know, one of my goals for this project was to start saying "Yes" more often, especially in terms of trying new things and taking on different orders. So... Just a few days ago I got an order request to make party favours for a little boy's first birthday. His mom reached out to me on Instagram and said that she needed a lot of individually wrapped cupcakes. Normally, I would have checked my schedule or hesitated taking on such a large order, but this time I did not. I can confirm that for the last weekend in March, I will be in the kitchen all day so that I can bake, decorate, and package 100 cupcakes!  Luckily the cupcakes are fairly simple to make: 50 chocolate and 50 vanilla cupcakes, no allergies, white vanilla American buttercream, and mini star sprinkles. I just have to order the single cupcakes boxes and find some blue and gold sprinkl...

Hey all! More often than not, we tend to pile more on our plates than we can handle. This has definitely been one of those weeks. Due to that, I unfortunately did not have the time or mental capacity to try out a new baking technique, especially with school assignments and work schedule taking up most of my week.  However, do not worry, I still included some pics of one of my more recent bakes. This was a number "8" mini cake that I made for my little cousin's birthday a few weeks ago. His only demands were that the cake was to be blue and emphasized the fact that he was turning 8 years old. Thus, this cake was born. I decorated it with some blue and white buttercream, cakesicles, candies, chocolates, and sprinkles.  Until next time,  xoxo Perry 

Being an experienced baker does not mean that my cakes and treats will come out exactly the way I want them too. Sometimes, they come out perfect, whereas other times they are the complete opposite.  Since this blog revolves around balancing a business as well as trying new techniques, I have to mention my worst failure by far: my first time making a drip cake.  A drip cake is, you guessed it, a cake with a chocolate drip down its edges. The first time I tried to make the drip formula at home, which consists of whipping cream and chocolate, it was a disaster. The drip was too thick and stark white, it was not runny enough to blend seamlessly, and it did not set by the time I added a buttercream border so the entire cake fell apart.  I regret to write that I did attach pictures of this failed cake and also the new version of it, after I scraped all of the icing off, re-frosted it, added a brand new drip that I remade, let it set (learned my lesson), and re-decorated it....

Hey all! Welcome back to another exciting week of Genius Hour. This week was all about learning a new technique that I have BEEN wanting to try by never seemed to take the bullet for: gold foils.  As you may or may not know, the use of gold foil on food items has been a very popular trend these past few years, where tons of people want to eat gold  (Article on Gold Food Favourites) . I have always been hesitant to try this food trend because: A) the edible gold leafs are very expensive, B) I have never used them before, and C) I did not know if any of my customers cared for them.  Thanks to my Genius Hour, I finally got to try out the gold foils. Before even opening up the sheets, I watched a few videos about what they can be used for, tips and tricks, and what to avoid as to not ruin them ( What is Edible Gold Leaf  and  Video: How to Use Gold-Leaf on Cakes ). The lady at the store I go to for cake supplies told me that there are actually 2 different types...