Originally posted March 24-28, 2008
This is the first week where I’ve been exactly where I want to be at the end of each day. I got a little nervous on Monday afternoon about finishing up my ganacheing, but Ritzy stepped in and helped me finish a couple layers of my cascade, for which I was very grateful. I was comfortable with all the cakes this week too – not too much that I hadn’t done before – so things really seemed to be flowing. The only thing that (still!) gives me fits is the ganache. During week 1, I thought that by week 5 I would be much more adept at it than I am. Maybe during week 6 a light will shine down from the heavens and there will be a major breakthrough. Here’s hoping for an epiphany.
I had 5 cakes this week, and worked with Handi on one extra:
Rough Royal Cube // Exploding Stars 1st birthday // 2-Tier Roses // 3-Tier cascade // Fleur-de-lis cupcakes // Handbag for Handi’s Basics 102 Course (worked with Handi)
Rough Royal Cube
This cake was one of the strangest optical-illusions I’ve ever experienced. Although the cake looks like it is too tall, it really isn’t. And believe me, I measured it enough times to know.
There were two flavors in this cake – almond on the bottom, and white chocolate on the top. Since it was so tall, a second board had to be used halfway up the cake for support…in this case, conveniently separating the two flavors. Although I did not use a center pole this time, I would if I did this cake again. The more sturdy, the better.
Antony’s design drawing:
And the finished cake, to have fresh flowers added by the florist:
This cake was, of course, to be “rough, but not rough.” My favorite Handi-ism.
Exploding Stars 1st Birthday
Ahhh…exploding stars. Handi thought that my technique for securing the base rope was a bit on the ridiculous side…the poor cake looks like a pincushion. However, it is hard to make that rope stay in place with only discreet amounts of royal icing! I attached it at the corners and on the backside where the two ends meet, and let it dry overnight before removing the pins.
Here is the finished cake:
2-Tier Roses Cake
This may have been my favorite cake of the week – simple but beautiful. To use Handi’s words, I thought the sage green color was “GOR-geous.”
Antony’s design drawing…
…and the finished cake!
Hmmm…I don’t have all that much to say about this cake except that I wish there were a bit more connection between the flowers on the top tier and those on the middle tier. Other than that, I think the cascades are improving somewhat.
After making these 40+ cupcakes, I don’t think it will be necessary to look at a fleur-de-lis again in my life. Who would think that 40+ cupcakes would take an entire day to complete? Even *after* the cupcake stand was already made by Handi and Anna-Maria?!? Ganacheing and icing the cupcakes was not really a problem…it was that darned fleur-de-lis on each of them that took me all afternoon. I was using a mold that was made a long time ago out of icing, so it was obviously very hard. The silicone molds are fabulous since you can just bend them and the shape pops out. With icing molds though, you kind of have to dig your shape out, which is a pretty delicate process. Maybe not quite as delicate as, say, brain surgery, but it comes close. The first technique I tried was vegetable oil spray, but that got pretty messy, pretty quickly. After a few choice words were uttered trying to do that, Anna-Maria suggested using Copha. Genius. A little bit of Copha rubbed all around the mold before pushing the icing in, and bam! The fleurs-de-lis were flying out onto the cupcakes. (For those of you who don’t know – I’d never heard of the stuff before – Copha is a form of vegetable shortening made from hydrogenated coconut oil. It is similar to Crisco but has a much firmer texture, and is readily available in Australia…but not so much in the US.)
The finished cupcake stand from the side:
And from the top:
Chanel Handbag (with Handi)
I was lucky to have a chance to work on this handbag cake with Handi since I’d always wanted to make one and he needed an example prepared for the Basics 102 course over the weekend. I cut the cake from directions Handi gave me, and he helped me ganache it:
It was relatively easy to cover since I could gather the icing at the corners, cut it, and smooth it since the rope decoration would eventually cover those areas. I added the quilting pattern, the front flap, and the top zipper and zipper pull, and then covered the board.
Handi threaded the ribbon through the chain and stuck them into the sides of the cake. The side flaps were put on while the icing was pliable so they would look natural covering the place where the chain was inserted into the cake.
Next, the small rope was added around the front and back edges for detailing.
Gold Chanel logos and rivets were added to the side flaps, front flap, and zipper pull, and then the large black Chanel logo was added to the left side of the cake. It was tricky to put on! The chain was secured to the board with a bit of royal icing underneath it. Ta da!
I love the showroom at Planet Cake. It would be a pretty fantastic place to walk into if you were a bride-to-be. Or anyone else, for that matter.
Here’s what you see when you walk in:
And the display window:
In addition, this week there was a big international celebrity cake. Celine Dion’s 40th birthday happened to take place while she was on tour in Sydney, so Planet Cake produced her cake. Margie did an amazing job decorating the cake, and the rest of the Planet Cake team pitched in with some behind-the-scenes work. Paris and Jonny took the zillion phone calls about it, Jonny designed the cake, Anna-Maria did some ganacheing and covering (and Ritzy probably did too, sorry Ritzy if I am forgetting!), and Handi put the “40” diamontes on the globe. Here is Margie doing her fabulous work decorating:
Having a little fun along the way…
I even got to have a (small) hand in it…Margie let me put the scattered diamontes on the skyline layer. I think this is because she dislikes putting on diamontes, but hey, I had a great time. How often do you get to work on a celebrity cake? I have never moved more slowly or carefully in my life…
A picture of Celine Dion and her son with the cake:
And Paris, Margie, and Jonny with Celine at her party…check out these gorgeous people: