Save the best for last
Wow, it has been too long since my last posting, I am so sorry. A lot has happened and the weeks are going by crazy, but that should not be an excuse. I will be a better girl, from now on :-)
The cake decorating class is over, sniff sniff :-( We went out with a bang, though, saving the best for last. We worked with rolled fondant, which is pretty much a dough made of sugar cooked to a ball point and kneaded until it becomes pliable.
It is by far my most favorite media to work with, because it allows for a lot of creative decorations, it gives a very smooth and sophisticated finish to cakes and it is not as messy and sweet as icing. ( I am not a big butter cream fan, in case you have not noticed...)
To keep things in the Spring spirit, I made a lemon cake, filled with lemon custard and chocolate chips. I made a lemon-marshmallow icing for the crumb coat and then layered the fondant on top of it. And I just could not resist the polka dots, I love polka dots. So here is my last creation:
I can't avoid symmetry, I am too much of an engineer, still, that everything has to be equally distributed. I do not like CHAOS :-) !!!!!!
Yesterday I worked at a wedding party which cake was strawberry with mascarpone and that got me thinking... I might make a strawberry-zabaglione cake, just for the fun..... I will obviously let you know, if I ever come around to making it.
On the professional front, I am no longer at Gigi's; the graveyard shift did not agree with me very much, but it is a great place and if you're ever in Napa, stop by and try their cupcakes! That's how it goes when you change career at my age, the experiences fly by and you just make the most of them.
However, I will be in the Napa Farmer's Market this summer, selling Brazilian food. I am in the process of getting all the paperwork and logistics together, but I will be exhibiting soon. I will keep you posted and send you pictures of the set up and the food. Just wait :-)
Here is a link to a recipe of homemade marshmallow rolled fondant; it is a great option to the store bought one. http://whatscookingamerica.net/PegW/Fondant.htm One of my classmates made this and it came out pretty good. Enjoy!!!!
PS: This month's quote was the contribution of my baby Sis, Fiorella. Obrigada Fio!!!!
The cake decorating class is over, sniff sniff :-( We went out with a bang, though, saving the best for last. We worked with rolled fondant, which is pretty much a dough made of sugar cooked to a ball point and kneaded until it becomes pliable.
It is by far my most favorite media to work with, because it allows for a lot of creative decorations, it gives a very smooth and sophisticated finish to cakes and it is not as messy and sweet as icing. ( I am not a big butter cream fan, in case you have not noticed...)
To keep things in the Spring spirit, I made a lemon cake, filled with lemon custard and chocolate chips. I made a lemon-marshmallow icing for the crumb coat and then layered the fondant on top of it. And I just could not resist the polka dots, I love polka dots. So here is my last creation:
I can't avoid symmetry, I am too much of an engineer, still, that everything has to be equally distributed. I do not like CHAOS :-) !!!!!!
Yesterday I worked at a wedding party which cake was strawberry with mascarpone and that got me thinking... I might make a strawberry-zabaglione cake, just for the fun..... I will obviously let you know, if I ever come around to making it.
On the professional front, I am no longer at Gigi's; the graveyard shift did not agree with me very much, but it is a great place and if you're ever in Napa, stop by and try their cupcakes! That's how it goes when you change career at my age, the experiences fly by and you just make the most of them.
However, I will be in the Napa Farmer's Market this summer, selling Brazilian food. I am in the process of getting all the paperwork and logistics together, but I will be exhibiting soon. I will keep you posted and send you pictures of the set up and the food. Just wait :-)
Here is a link to a recipe of homemade marshmallow rolled fondant; it is a great option to the store bought one. http://whatscookingamerica.net/PegW/Fondant.htm One of my classmates made this and it came out pretty good. Enjoy!!!!
PS: This month's quote was the contribution of my baby Sis, Fiorella. Obrigada Fio!!!!
Beautiful Cake Sis! I loooove polka dots too!
ReplyDeleteBy far the prettiest one you've done so far!
Congrats!
Thank you. I will make one for you when you come to visit me :-). You just have to tell me what flavors you want for the cake/filling and what your favorite colors are.
ReplyDelete