After a short Xmas New Year break- I was straight back into all things cake.
Having had a wet few weeks over the holidays- it seemed that the weather was here to stay :(
The First Friday in 2011 had me delivering a cake to the GOMA
The clients had requested a soft iced cake- in keeping with the whimsical elegant theme........but- being January and a venue which is not Air conditioned- I strongly advised against choosing a Soft iced cake- I wouldn't want to have the wedding cake be a melted puddle for their guests!
After taking my advice- I created a palette finish royal iced cake- so the textured soft look- without the worry of melting :)
Each Table had a few different vases on it- with different blooms in each vase- it was just beautiful! The florist (Grandiflora) provided some absolutely stunning fresh luscious blooms for me to adorn the cake with.
Delicate Hydrangeas mixed with large Chrysanthemums and water lilies- divine!
The Saturday had me scooting all over town- trying to dodge the down pours and keep dry in between.
My first stop was Walkabout Creek- where I set up this Invitation inspired cake.
Randomly winding over the tiers- I replicated the invitation pattern in the theme colour over the cake.
I REALLY Liked this cake. The different elements of the hand painting- the piping detail and applique detail really gave the cake an extra dimension.
The Brides Grandfather had made a stunning wooden stand as a wedding gift for the couple too- such a wonderful gift to cherish indeed.
The next cake was meant to have fresh Frangipanis on top- but with all the rotten weather- every yellow Frangipani tree around was stripped bare!
Having given the option on the Brides quote for Silk Frangipanis I opted to use these as an alternate. I was fretting- but needn't have- as I received a beautiful Thank you form the Bride the very next day :)
We can't help mother nature... and boy doesn't Queensland know that at the moment.
The next cake is one I have done before.
Ordered totally via email- as the couple reside interstate.
I really value the trust that my clients who order over the phone or Internet give me. Relying solely on images of previous cakes and possibly recommendations from others too.
The Arum Swirl design is classically elegant.
The times I have created this cake I always really love the way it looks.
The next cake was for a special Bride indeed.
Not satisfied with being unable to eat cake because of being a Coeliac- Jasmine contacted me to see if I could make her a classic Gluten free fruit cake- Why YES I Can!
In my opinion- Gluten free shouldn't be tasteless- nor stodgy.
All of my Gluten free recipes are made from scratch- and unless you were told otherwise- you would never guess the cake was a "dietary" cake.
When I say Dietary- I am not meaning Low calorie or Calorie free- because If I had a magical recipe that could create a divine rich cake without the fat and calories I would be a genius LOL!
This cake was A Rich Gluten free fruit cake- with dated Figs- Raisins currants- nuts and so much more. Rum Soaked and baked to a supremely moist perfection.
I must admit- every time I make this Gluten free fruit cake I have to make a little extra- I love it that much. Bad I know - and I am hoping that my nutritionist isn't reading my blog too ;-P
Back to the cakes design....... A Two tier cake- with rounded edges (and can I tell you this is extra hard when you are so use to creating sharper ones) a 30mm Kelly Green ribbon around each tier- with a Diamante brooch- gorgeous!
The cake sat on my silver cake stand in the centre of a gorgeous dessert buffet!
It rained so hard this day that localised flooding had already started- but the father of the Bride told me that the couple managed to dodge the heavy downpours- thank goodness!
The last- but not least cake for the first weekend in January was for a very special birthday.
I was honored to be making Madeline's 40th Birthday cake as this birthday party was her first ever birthday party! How fantastic!
Her Family had decided that this year she was going to be celebrated monumentally- and together we designed a cake fit for such a wonderful occasion.
With Red Purple and Gold as the theme colours- Madeline wanted a cake that was Bright.
The fact that her guests mouths could become tainted by the rich colours was no cause for concern- in the end it was a birthday party- and parties are all about fun- right!
There were edible glitter numbers and butterflies across the cakes- shiny gold wrappers and a chocolate top tier to finish it all off!
I loved creating this cake- I hope that it made your first every birthday party that bit more special!
Well if the first weekend in January is any indication of the fantastic cakes I will get to make again this year- I believe I am off to a wonderful start!
Thanks for reading
SJ
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1 comment:
Just have to agree that you make fabulous GF cakes! I was diagnosed with Coeliac disease 2 months before my wedding and you made one of our cake tiers a GF dark choc and baileys- it was delicious and I didn't feel like I was missing out at all!!!
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