Picking up right where I dropped off, I'm continuing with last weeks pallet of vanilla creams and peachy pinks. There's really no use in arguing with these pink floral impulses I have right now... I'm smitten with all shades of rose.
First up: Cherry blossoms sprouting from branches. Hand shaped from sugar dough and set on a classic chocolate cake with whipped creamy vanilla bean frosting.
Second up: The puffy flower - one of my favourite flowers to date. I'm not sure that you'll find this type of flora in nature, unless a hybrid between a rose and a pom pom does exist. Either way, I adore it.
I have a homework assignment for all you cake lovers out there:
Next time you reach for an offset spatula to smooth out your icing, try experimenting with a repeat pattern using the tools you have available in your kitchen. Some of the most basic utensils can make lovely icing patterns - spoons, forks, knives, toothpicks, glasses and teacups can all be used as imprint makers. Don't limit yourselves to the arsenal of expensive cake making tools that are available in specialty stores, when you have hundreds of options waiting in your cupboard!
It's what I decided to bake my Grandmother for Mother's day -
and it's scheduled to arrive in Cape Breton any minute now.
So I know what you're thinking.... This is one very strange looking blob of furry green icing!!
But you also think it's rather darling, don't you?
* awkward silence*
I can at least say with total confidence that the carrots turned out well.
And who doesn't love a hearty vegetable handmade from sugar dough?!
(excluding you dentist and doctory types out there)
Here's hoping that it gets a positive reaction, and that she knows that it was baked with love :)
I should also mention that shortly after I finished decorating the green monster,
I moved onto my father's birthday cake.
You'll notice that this cake is significantly less furry and green.
But that's not to say that it was baked with any less love!
Both cakes are banana cakes with creamy dark callebaut ganache filling and caramel mousseline buttercream. Both cakes are 100% baked from scratch. Both cakes are 100% baked with love.
Interested in ordering your own Gateaux Rose cake toppers? Maybe your very own bushel of handmade fondant carrots?!!! I made a TON of carrots (don't ask me why) and I'm happy to send a few your way at a reasonable price. Just send me a message and we'll arrange the details :)