(Source: foodnetworkconfessions)
(Source: iratherlive, via thecakebar)
Wedding cake final. I hated this cake. I literally found gray hairs throughout the making of this. (On my head, not the cake for the record.) But I got B, so hakuna matata.
My tool-belt cake. By far, my favorite cake I’ve made so far! I was inspired by the brutally honest cakes, as well as a local tool that I know. It’s a high-ratio cake w/ swiss buttercream, draped in fondant w/ marzipan decorations.
It was meant to be carved at a bit more severe angle, but my cakes didn’t rise as much as they should’ve so I was working with a little less surface area. But other than the slight cracking around the edges, and the shaky piping, I’d say it wasn’t too shabby! Not bad for my second fondant cake! And extra brownie points for being clever and making my Chef laugh never hurt!
Pastry school, where you get convinced to get kitchen utensils tatted on you.
“In business and in life, you don’t get what you deserve, you get what you negotiate.”
Kate Kendall, Founder and CEO of The Fetch
speaking at CreativeMornings/Melbourne(*watch the talk)
yeah, sorry!!! :s
I made cake guys hehehehehe
So, please pay no mind to the happy birthday inscription! I can do way better, but I was rushing.. Therefore it is crap. But I will say I love my Gir + Piggy on a cloud! Zim is pretty ‘meh’ but it’s better in person.. Not by much but still.
I got docked for the sloppy piping on the inscription (of course), the thickness of the side decorations, and a bit on the draping. But for my first fully draped fondant & modeled figure decorated cake.. I’m proud of myself! I can feel that it’s one of those things you get really good at w/ some practice. I would definitely not mind doing it for a homie!
Ps. Piggy’s eyes look like boobs.
Meh, not too bad but could’ve been better for sure. My colors & leaves are my favorite part. And please don’t mind my ridiculous exclamation mark! I didn’t quite get to finishing touches, like vines & centers for the flowers.
