It started with a kiss – 4 tiers of 100% pure white chocolate decorated cake.
I’ve decided that as much as I like working with fondant is that I much prefer working with chocolate.
My decision is based after making the above cake. This is 4 tiers tall, and everything you can see on the cake is chocolate and more importantly edible.
Cocooned in chocolate
The whole cake is encased in pure white chocolate, which acts as seal to keep the cake moist underneath.
Once I had covered the cake I then went on to make the flowers. I chose roses and chunky looking cherry blossoms. I did make up a batch of pink chocolate to make flowers out of, however once I started to put the flowers on the cake, it just didn’t look right.
After making the flowers I made numerous chocolate fans to encircle the cake on each tier, that I would eventually place the flowers, cherries, leaves and banners on.
Some people paint the lettering on while the banner is on the cake, maybe one day I’ll do that. However at this stage I prefer doing the lettering while the chocolate is flat on some greaseproof paper. To do the lettering I used a candy colouring gel which is oil based, as the normal colouring pastes are water based and don’t work on chocolate as well.
Once all the elements were prepared, I then started to play. First went on the fans, then the banners. Followed by the flowers. Occasionally I would step back for the table and check the cake out from a different perspective, so that I could see what I needed to do next and where to put things.
What I love about using chocolate though is just how quick it is to assemble, once all the elements were prepared the cake only took a couple of hours to complete.
And Mr Hollipops says there is less washing up when I use chocolate than when I use fondant.
My favourite part of the this has to be the cherries. Fun to make, fun to look at and fun to eat. In saying that I don’t (apart from chocolate) have a particular sweet tooth and rarely eat my own cakes.
This cake has had the most positive attention from all the cakes I’ve done, it has done very well on Facebook. I even had a comment from Dan Lepard who is an award-winning baker, host of The Great Australian Bake Off who has said my little cake is beautiful.
For those who know me, I don’t usually handle compliments well, and usually brush them off with some sarcastic comment, or joke. In this instance I was genuinely shocked. I didn’t expect it to receive any comments, let alone from a professional baker, so it has made my day.
The Cherry cake is displayed at Sandra V’s in Tecoma. Sandra has a 1950’s vintage store, it has so many cool things in there, from shoes, dresses, poodle skirts and much, much more. She recently made me a 50’s type apron (image below), which you can have custom made to your needs. She can also make dresses & skirts. Sandra is a very talented lady when it comes to a needle and thread. The window display is all for our up and coming Mothers Day on the 12th May. So pop along and see if you can grab your Mum something beautiful from Sandra V.
Sandra V handmade apron. Loving the Heart 🙂
It’s fairly quiet on the cake front for the next few weeks, which is a blessing as I am in training for a 50 kilometre walk – called Go The Extra Mile, which raises awareness for Teen Suicide.
Last Sunday myself and my friend walked 42.3K (Marathon distance) our last big walk for our training. We now get to taper down the distances, so this week we’ll walk 25k. Which will give my toes a much-needed break from blisters!
In the meantime, I have yet to test drive the BOSCO mixer, so I had better find a really cool recipe and give it a whirl. Looking forward to putting up my review for all to see. I like the fact that BOSCO is Australian owned.
My next blog will have the muesli recipe, as I couldn’t find the notepad that I had written the recipe for this blog.
Until next time, happy baking 🙂