A cake to say thank you and farewell – after all, why buy someone lunch when you can get them a cake shaped like lunch instead?
A foot long chocolate vanilla marble cake, filled and frosted with milk chocolate Italian meringue buttercream, covered with caramel flavour fondant and topped with hand tinted coconut flakes and sugar sprinkles.
Layered slices of hand crafted fondant pepperoni and salami (both vanilla flavour), and modelling chocolate ham (strawberry flavour)…
…with fondant cheese slices (orange flavour) on top.
Hand crafted fondant tomato (tutti frutti flavour), cucumber (apple flavour), green pepper (kiwi flavour) and red onion slices (vanilla flavour); liquorice olives and modelling chocolate lettuce (lime flavour).
Cookies shaped from caramel fudge flavoured fondant, hand tinted and studded with real chocolate chunks.
Lunch set out on a printed sugar sheet tablecloth, completed with a message of thanks written in edible ink on a gumpaste napkin with an edible printed logo.
The last cake of 2103 was for a friend whose birthday falls just after Christmas. I was given free rein on the design and took the opportunity to try working with edible printed sugar sheets.
The cake was a four tier vanilla Madeira cake, layered with strawberry jam and vanilla buttercream. The entire thing was covered with white fondant then cut panels of pre-printed edible sugar sheets applied. I really liked the effect, and how easy they were to work with. It would have looked even better if I’d done a more proficient job of levelling the top of the cake.
Lustred fondant pearls and Belgian chocolate roses. Don’t be too impressed by the roses – they’re bought white chocolate ones – all I did was tint and lustre them!
Strawberry flavoured modelling chocolate was used for the bow, ribbon and tag. This time I worked out that the modelling chocolate could be worked a lot thinner that I’d previously realised.
I thought the Champagne bottle shaped candles added a lovely finishing touch to this cake.
The femininity and elegance of it made me want to wear a pretty hat and a floaty dress…I enjoyed doing it so much…it really was a pleasure.
You can see how my technique had improved too…the sides of the cake were much straighter and neater than the ones from earlier in the year. A lot of improvement still to make though.