The holidays are over and the new wedding season has begun. We've
already had one big bridal show in our area and will have another next
month. A lot of brides get engaged during the holidays because smart
men want to have all the family around and buy a present/ring that is a
sure hit. Since we are mostly doing taxes and consultations this time
of year, I thought we had better find a cake that we had forgot to
share.
This "little" number is a 6/10/14" combo that
was covered in a few lace fondant pieces. It was a very heavy cake
because it was carrot cake and cream cheese icing for a filling. I
don't offer cream cheese icing for the outside. My crazy reasons are as
follows: Cream cheese icing doesn't get as hard in the cooler as 100%
all butter icing and with the method I use to smooth cakes, I can't seem
to get it as perfectly smooth. Also, I have seen several of my cakes
iced in cream cheese icing develop a "bubble" or "blister" as they
are settling. I've tried several techniques to avoid this, but it still
has happened and I refuse to take a chance with someone's wedding
cake. Once a blister develops, you can often just push it back down
after you put a pin hole in it, but if there is some intricate piping or
stenciling you have less options. My cream cheese icing is ofter very
thick and will tear up fresh, soft cake when putting on the crumb
coat. People love the taste, so I haven't changed it....yet! There are
three new recipes out on my fridge just waiting to be tested!
The
"trendy" thing about this cake is the champagne/khaki color. I have
taken art class and I own several color wheels, but yet this one puzzled
me. Many brides are using shades of these colors for their events. If
you know this, great for you, but I had the hardest time getting the
right color. I kept thinking it was just a light brown so I mixed, and
mixed, and threw away. Come to find out that these colors are made with
(2 parts)yellow, (1 part)pink, and (1 part)blue. I mean, come on,
really?!? Thank you Google! I would have still been mixing! Another
chart I found said to mix ivory and violet (AmeriColor) but I haven't
tried that one yet, but I will since it's less steps!
The
lace were molds, as was the silver giant brooch on the middle tier.
Most of the molds are "Earlene's" in case you want them. The middle
tier was hard for me because it was supposed to be "messy" or organic. I
really like balance and order, so these are real challenges for me not
to "fix". Using Fondarific was a big help with this because of the
unlimited work time and ability to stretch without tearing. I love that
stuff!
It was nice taking a break with you, but I
have got to get back to my taxes. It's great wearing all the hats a
small business owner gets to wear. I just wish they were "fancy" hats
like our friends in England. :)
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I hear you on the cream cheese icing. It is tasty, but how do others do it - I guess they use shortening (I just can't do it)
ReplyDeleteBeautiful cake! I am in love with the lace molds, I would do them on every cake if I could convince the brides to let me :)
ReplyDeleteI love the color, you nailed it!
Do you ever go ahead and after attaching the lace pieces (or even before), connecting them with a bit of RI or BC to give it a more lacy look? I recently took a class from Earlene Moore while she was in Denver judging the Colorado ICES competition, and she recommended that for a more "authentic" lace look. I can't wait to give it a try.
ReplyDeleteAll of your cakes look amazing!