My manager has moved onto greener pastures and I wanted to make a cake for her farewell.
I had some ideas, I wanted purple or lavender (Mandy’s favourite colour) and I wanted a bit of pizazz because Mandy is a sophisticated lady who likes sparkly well-made things.
This cake isn’t anything like I started out to make. And with the passage of time (a month has gone by) I can’t even remember quite what my original plan had been. I do know that I wanted to check out how to apply silver leaf (there you go, that was my original plan) and referred to a Craftsy Class I had purchased which Faye Cahill presents, and then I was so taken with her design that I pretty much went with almost all of it.
I had already begun to make the fantasy flower. Fantasy flowers have never worked well for me. Usually I get in a tizzy with it and ball up the flower and either start again, or walk away, or go watch another YouTube video and wonder how they make them so well when I’m struggling. Not that I’ve got crazy skills with realistic flowers, but I find them less of a challenge to get right. There you have it, fantasy is meant to be whimsical and I’m still trying to make it perfect.
I used Chocit for the centre. I was trying to place the little balls into the centre of the flower and they kept sticking to my finger. I had to use a Colour Shaper to ease it off my finger and onto the flower, but I got a little dent. So I just went with it and then poked the little balls all over. That’s the thing with a fantasy flower, no one can tell what it was meant to look like, so anything goes.
The silver leaf was pretty easy to work with. I only had 2 sheets, and my original plan was for gold leaf but when I ordered it, the company called back to say they no longer had it in packs of 5 sheets but I could buy 100. Yeah, nah (Kiwi slag for no). What I hadn’t realised until late in the piece is that silver leaf needs to on the cake for a day before you can place anything over the top. But when I couldn’t sleep I got up at 2am and applied the stencil. The stencil is for a cookie but I was only going to decorate the very front of the cake so the size was perfect. I was a bit hesitant with the stencilling because last time I stencilled a cake it didn’t go as smoothly as I wanted and ended up a little sloppy, mostly I think due to the royal icing being a little on the soft side. The stencilling went fine and I went to bed.
All that was left was to make the fondant cut out pieces, texture them and then use piping gel to get the little nonpareils to adhere. Oh and then to use royal icing to add some other details, which didn’t go quite like I wanted, but I know I obsess a little more than others.
The last thing I wanted to do was to add a row of oval silver sugar pearls as a boarder. I placed a few on the cake but they were rolling everywhere. I had two different sizes and was tossing up as to which to add when I realised that it was going to take me forever to place them and the chances they would behave perfectly and stay put was slim to non-existent. I’ve since seen a picture tutorial from Sarah of The Cake Tin did which would have worked perfectly for me. If only her tutorial came before the cake I was making. Still, I know for next time!
Mandy has been gone for a month and I miss her for lots of reason. Everyone who knows Mandy knows you can’t replace someone like her. She’s one of a kind and I’m certain I’m not the only person who feels the void she’s left. If you ever come back Mandy, I’ll make another cake to welcome you!
Cake details: American Mud Cake by Cake Paper Party. It’s 4 layers with a 7″ cake card separating the bottom two layers to the top two. Ganche using Whitaker’s 50% chocolate. Fondant by Satin Ice. Buttercream filling SMBC with Nielsen Massey Coffee extract.