Magnolias and Rosebuds

Flashback - talksweettome.com

Originally posted February 20, 2008

Today I started out with a Magnolia Cake. Unfortunately we were all out of white icing until the delivery arrived later that morning, so while I was waiting I prepared the bamboo sticks and the magnolia flower. I made the bamboo sticks with a dowel and white icing, cut the grooves in, and painted on the color with an alcohol/food coloring solution. The magnolia petals and center were already wired and dried, so it was just a matter of assembling the flower with floral tape.

Sugar magnolia and bamboo -Talk Sweet to Me

Sugar bamboo - Talk Sweet to Me

Next I started working on some small sugar rose buds for Handi’s massive castle cake. I started off just adding two layers of petals, then let them dry until later in the afternoon when I would add the third layer.

Hooray, the icing is delivered! I proceeded to cover both tiers of the magnolia cake. However, after they were finished we all discovered that the layers were supposed to be extended height (5”) instead of regular height (3.5”). So, unfortunately, the icing had to be taken off, more cake added to each layer, and both tiers had to be re-ganached. This meant that the cake would be finished by one of the other artists later in the week.

Pink present box cake - Talk Sweet to Me

Because of that, I worked on an Exploding Stars present box cake. I got a lot of practice covering square cakes today! The practice happened to be quite good as I learned that I was actually trying to roll the icing too thin. I started to become frustrated with the number of air bubbles I was getting, and Handi pointed out to me that the white icing was almost beginning to get transparent over the chocolate ganache. A good thing to learn! I finished and boxed this cake, and then it was back to the flowers to add the third layer.

Sugar Rosebuds- Talk Sweet to Me

Here they are on Handi’s cake (just barely visible on the bottom round cakes):

Castle cake by Planet Cake

HANDI’S CASTLE CAKE

In other exciting news, I will be full-time at Planet Cake for the next 5 (busy!) weeks through March and am looking forward to it. Certainly the weeks will fly right on by and I’ll be so immersed in cake that I’ll be dreaming of ganache and icing through most of the weekends. Okay by me!

Signature - TalkSweetToMe.com

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