Thursday, December 08, 2011
The Gold Cake
After a great deal of thought, I determined the gold colour had to be sprayed on. So I bought myself a few cans of PME gold lustre spray - which was significantly more yellowey than the original picture, but excellent none the less.
I baked three vanilla butter cakes - 11 inch, 8 inc and 5 inch. I coated each in white chocolate ganache, and then applied crispy white icing with a few different textures.
My husband and I had a very frustrating time cutting the dowels for the bottom and middle layers - I cut them too short and he did half of them too long. But we thought we got it right in the end.
This morning when I assembled the cake, I found th dowels could have been a little lower. And because of the icing on this cake, I could not cover my mistake with ribbons or piping. fortunately this mistake bugged me more than anyone else - my customers loved the result and happily set about eating 10kgs of cake, which fed around 75 people.
I still have lots to learn in the dowel cutting department. Tiered cakes really only get ordered for weddings. Lets hope I get a wedding job again some time soon.