The following was originally posted on my first blog, The Planet Cake Intern, as I began to learn the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City.
Originally posted April 7-11, 2008
This week was busy, but not necessarily because of the cake. Since it was my last week in Sydney, it was filled with good-byes, parties, lunches, and last-minute meetings with friends…in addition to producing 4 cakes:
-2-Tier Round Royal – smooth finish cake
-Magnolia Square cake
-Gold Cross Christening cake
-Wedding cake with horse topper
2-Tier Round Royal
Ummm…not much to say. Same old, same old. It always feels good to have one of these cakes in your week because it can be finished very quickly…which of course leads to a (perhaps superfluous) sense of accomplishment.
This cake gave me the most trouble this week. The bride brought in ribbons that she wanted to have replicated on the cake with icing. I had to do a little bit of experimentation to get the look right because the base ribbon was dark purple with a gold sheen to it, and the other, to be placed on top, was a pearlescent lavender color.
Smoothing out the sides of the cake…
…before sharpening the edges and corners:
Stacking the tiers:
The difficult part was the ribbons for some reason, but Handi came to the rescue, as usual! First we rolled out a piece of icing in a long strip, and made sure it was long enough to get all the way around the layer with a measuring tape (there is nothing more frustrating than preparing the icing ribbon, only to have it turn out to be slightly too short). Then Handi showed me how to roll it up from one end to the other (sort of like bubble tape, if any of you ate that as a kid!), paint water around the base of the cake so it would stick, and then unroll the ribbon around the cake, sticking it as you go. After that, all that is left is trimming the top to the correct height and painting on the gold and pearlescent finishes. Add some magnolias and here it is:
Gold Cross Christening cake
The cross was made first out of icing and painted gold. I let it dry overnight before transferring it onto the cake.
Then it was just a matter of adding the base ribbon, securing the cross to the top, and adding a few roses and a message:
Wedding cake with horse topper
Here is Antony’s design drawing:
My job on this cake was basically to do everything but the horse. I cut, ganached, covered, stacked, added ribbon, and placed roses. The horse was best left to the expert, Margie, and it was magnificent. As Antony would say, it was “Be-YOND belief!” It looked exactly like these beautiful Breyer horse models I used to have as a kid…when I wanted to be a jockey and ride horses for a living. I quickly eliminated that from the list of possible career paths when a friend told me I couldn’t eat brownies, cookies, or cake anymore because I had to stay little to be a jockey. Even in third grade, I knew enough to say, “Forget that!”
Here is Margie placing her horse on the cake:
And the finished cake…
I also had a chance to make some additional flowers this week, so worked on a magnolia and some bamboo for Handi’s cake the following week, and also tulips and lilies, just because I wanted to learn how to do them.
The lily petals dry on their sides and the tulip petals dry in plastic spoons.
The next day I put them together – a magnolia, 2 tulips, and 2 lilies.
I was inspired by Margie’s mountain cake this week.
MARGIE’S MOUNTAIN CAKE
Until next time…