pastry
Birthday Cake
A few weeks ago one of my co-workers asked me if I could make her a birthday cake. There was much discussion on what kind of cakes, flavors, toppings, icings, decorations, everything. Conversations went on for what seemed like hours before we decided on a cake, and then at the last moment, the cake changed again. After many google searches, it was settled and I was to make a cake that was inspired by this cake. We settled on a price (a bargain because I’m a nice guy) and a pickup date. I gathered the proper ingredients and off I went.
Cakes like this usually aren’t my thing. I usually concentrate on more of a French styled gateau or at least something with more of a European flair. I’m not trying to be a food snob, it’s just what I’ve been taught. This is the first time since culinary school that I’ve willingly used rolled fondant as an ingredient. In the past I’ve got up on my soapbox about how rolled fondant is just a bland, sugar, mess. Most people don’t eat it so why bother putting something like that on the cake. I may have changed my view, just a little bit.
The covering went on easily and stayed nice and smooth, the flowers and decorations were easily made in advance, and everything went together very nicely on the last possible day so things didn’t get all nasty. The guts of the cake were basic chocolate chiffon on the bottom and vanilla chiffon on the top. I used real chocolate buttercream on the bottom and vanilla buttercream on the top. I was told the vanilla chiffon was the better of the two but they were both good.
I really would consider this more of a WOW cake than a gourmet cake but I could have probably added some more extras to the actual cakes. Things like fruit purees or liquored soaking syrups would have elevated this cake to the next level, but the basics I used were what was requested. I made sure I used the best swiss method buttercream I could find using both real butter and real chocolate when the recipes called for it.
Tags: cake Discussion
12 comments for “Birthday Cake”
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This cake is fantastic! Great job!
I have been taking cake decorating classes. And while the emphasis is not so much on flavor, but design, I still believe a beautiful decorated cake can be a gourmet cake with loads of flavor. Great job.
Wow, very impressed! Did you or eater get to partake at the birthday party? What’s inside? Very nice looking cake; well done!
I am completely in awe.
courtney: I tried to push my flavor agenda but realized, in the end, it is what the customer wants that is the most important.
brian: pretty stand fillings: buttercream. Chocolate for the chocolate cake, vanilla for the vanilla.
Michelle, Manisha: thanks for the nice words. I can always find faults with my work, even things like this. It’s nice to hear other people’s opinions
Nice job! It looks awesome!
Hi- fellow DBer here, great job!!! Fondant and I aren’t close friends yet, I’m jealous.
I saw your comment on this month’s recipe and wanted to concur. We’ll get through it I’m sure, and hopefully there will be better and more challenging things to come.
Holy Moly! That is one fabulous cake. I have been saying I am going to learn how to work with fondant…this is so fabulous! I want to learn now!
This is superb! I probably would have made a basic chocolate cake.
wow is right! this cake is so cute!
i just joined the DB this month, just checking out everyone else’s blogs, wanted to say hello
this is gorgeous…simply gorgeous. I know fondant tastes aweful. I’m trying the swiss variety fondant…I heard it tastes acceptable.
You should really think of taking this up as a profession! I mean, look at the finishing on this cake!