Friday, January 6, 2012

Another wedding cake

I was really excited to do something a little more detailed for a wedding cake. I didn't however realize how time consuming this one would be.
My client is allergic to soy. Which means everything I usually use in my vegan cooking was out the window. I learned how to make the perfect fattening fluffy white cake. Lemon curd with real butter and fondant without using crisco.
I also learned how to make these beautiful flowers that took roughly 20 minutes a piece to make. I am sure if I did it more often I would become much more proficient. I was pleased with the outcome.
Next on my wedding want-to list is a colored cake with different shapes/colors for flowers. Anyone want to pay me to make that?

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