Pastry Life
My journey through the French Pastry School and beyond.
Saturday, April 18, 2009
Sunday, November 30, 2008
Reese!
This cake was done for Reese's first birthday. The main cake is devil's food with vanilla buttercream, covered in vanilla fondant. The stem, leaves, and bat were all made of gum paste. I used the airbrush to add all color. The smaller cake is a personal cake just for the birthday girl to dig into all by herself. So that she could get nice and messy, the cake was covered in buttercream rather than fondant. Again, the ghost and other accents were made of gum paste.
Friday, July 11, 2008
Fore!
This cake was created for a 60th birthday party. Both cakes are chocolate with vanilla buttercream. The golf ball is covered with white fondant. The dimples in the fondant were made with a dowel. The tees are made from 50/50 fondant and gumpaste, and piped with colored royal icing.
After further review, I would do the golf ball differently next time. The weight of the fondant compressed the cake, distorting it's shape. In addition, the dimples began to flatten out, making them less apparent, as time went on. Next time I'll cover the ball in buttercream and impress the dimples right into the buttercream.
Tuesday, July 1, 2008
Saturday, March 15, 2008
Walleye!
My wife's uncle Bob is a big hunter and fisherman who is turning 70 this weekend. His wife asked me to make a cake based around hunting or fishing. Knowing that he is a big walleye fisherman, as am I, I decided to make a walleye.
The fish is made of rolled fondant, as are the rocks. The leaves and cattails are made of gumpaste. The cake is yellow cake, filled and covered with vanilla buttercream.
