I looked at the calendar the other day and I realized it had been a few months since I last posted anything here. I sincerely apologize to anyone who checks in here regularly…I really do want to get to this more frequently, but it’s just so much work sometimes!
As usual, lack of posts does not mean lack of activity in the kitchen. One of the projects I was most excited about recently was an engagement cake I did for some friends of ours. I only have pictures of the final product because…well, honestly, I don’t know why. I remember taking a few process shots, but they seemed to have evaporated from the camera. I was particularly interested in the process of this cake because I was trying a different technique for icing the cake prior to covering it in fondant. Oh well.
Sorry for the quality of the pictures, too. These were taken on my phone. I know, I know. I’m so lazy. The inside of the cake was a devil’s food cake filled with chocolate ganache. The difference I mentioned earlier was covering the cake in a ganache (rather than buttercream) prior to putting the fondant on. The goal was to create a smoother surface, thus allowing crisper edges – which I think I mostly achieved.
Sorry, more bad photography. Please ignore all distracting background. The leaves are hand-cut fondant and attached with royal icing. It was a fun cake. =)