On to the plate

Experimenting with flavours, colours and style of food served at our place

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13 Years On

Anni2It was our 13th Wedding Anniversary mid March. I feel very lucky. 13 years with the best man in the whole wide world. My love for this man has not diminished with the passing of time, only deepened.  Ok, enough of the mushy stuff. It’s enough to say it was our wedding anniversary.

There was no way I was passing up an opportunity to made a cake for an important occasion. Mr Fussy (when badgered) suggested a Jaffa (flavoured) cake. Now for those in New Zealand, we know what Jaffa is. It’s actually a hard coated candy with chocolate in the middle, and an orange flavoured coating. They’re great, and a bit of a NZ icon, and were great for throwing in the movie theatre. Not that I ever did that. Why waste a perfectly good lolly?

Our cake was half of David’s cake. Though I flavoured the Sour Cream Vanilla Bean cake with Orange extract, and I also flavoured the ganache with Orange flavouring (Robert’s Confectionary). And the buttercream also had orange extract. I did all I could to make sure the orange wouldn’t be drowned out by the rich chocolate cake and ganache.

TrimmedI’ve run out of patience having to trim the sides of all my cakes to make sure I’ve got sufficient space to ganache. I ordered more acrylic circles with an extra 2mm (all around) increase. But for this cake I had to trim the sides. I admit it looks tidy when it’s trimmed, but what a waste of time, and cake, albeit just a bit of cake is wasted.

For whatever reason, I ended up with a slight bulge in the ganache at the base. I did the usual poke a pin in it and flattened the bulge, but I decided it wasn’t worth my time to cover in fondant and risk more bulges. Plus it was only a 6″ cake, and smaller cakes are more prone to pleats as you ease the fondant over the sides. A 4″ high cake that’s 6″ in diameter takes a bit more attention than say a 4″ high cake that’s 8″.

The cake was only for us so I was completely at ease with having a naked cake for us. Plus naked ganached cakes have their own beauty. And really, other than the bulge which I dealt with, the ganache is pretty tidy. All but the top, can you see? I’ve got a tiny little trench just in from the rim of the cake. Again I felt there would be more work in filling the tiny dip than the dip itself bothered me.

The Cake Lace is made from Claire Bowman’s mix. I made this lace almost 12 months ago. I’ve had it stored as instructed and it was still as pliable as it was when I made it. That stuff is the best. I never ate it when I first made it. I had no desire to do so then or for this cake. Once the cake was cut, the lace itself was removed. Though I did take the left over cake into work and left the lace on that section of the cake. I’m not sure anyone ate it. I did suggest they treat it more as decoration than “food”.

So there we are. The cake had a delicate orange flavour to it. Nothing overpowering or strong, just enough to know it was there. Someone at work thought it tasted like lemon. Go figure.

All the petalsAs for the flower, well it’s hard to believe this was a magnolia cutter. It seems more like some star burst flower than a magnolia. I think I cupped the petals too much. I used the veiner as the guide and made formers from tin foil which I laid over the veiner. Never mind, it still worked out fine, even though it’s not the flower it was meant to be. I have a photo of what the petal looks like with and without petal dust. Yes it makes a difference. At some point I will embrace the whole petal dusting, but I think I’m a ways off from that yet. I also took some of the petals away, I decided with all the petals that I made the flower itself was bigger than the cake! It’s all about proportion, well that’s a consideration anyway.

Petal dustAfter having had some of David’s cake the day before, then a slice of our Anniversary cake, we were all caked out. The cake itself was very rich. I know this seems odd to say, but without the fondant, the cake was harder to eat. The fondant seems to combat some of the richness by the sweetness. I certainly found one slice to be more than enough. And I know my work mates were happy we couldn’t face another slice.Anni1



David’s birthday cake

David2I’m a few weeks late in getting this post written. I had two cakes that weekend. This is the first. Then last weekend I made a start of Mandy’s farewell cake, all of which I’ll post. It’s just been a bit crazy between end of tax year for work with oodles of software upgrades to complete with a shortening window of time, and then cakes. Oh and Easter cookies.

But first of all was David’s birthday cake.

Layers of White TruffleI really wasn’t sure what to make, other than it was going to be both chocolate and vanilla. Mr Fussy said he wanted a Jaffa cake for our Anniversary cake (he probably didn’t want cake at all, but he knew I was going to make one anyway, so might as well play along). So half of each cake would be used in David’s cake, and the other half our cake. However the Sour Cream Vanilla Bean cake was left as vanilla for David’s cake.

How do you decorate a cake for a bloke? You can’t really have lovely frilly delicate flowers. But I needed to have something. And as per usual, the idea I had was a fluid one, and that what I initially thought I’d have changed a little over time. That’s the beauty of not having a particular design you have to create, you can go with the flow and be lead by how well (or not well) things are progressing.

White TruffleI’d been itching to try out the Bakels White Chocolate Truffle. I’d been following several posts on various FaceBook pages where it was discussed. I just wanted to know if it would set up sufficient that you could drape fondant over it and it remain stable underneath.

TopDavid’s cake was the perfect experiment for me. I warmed the truffle up and it was quite runny by comparison to usual ganache. But I was surprised how quickly it was firming. That gave me some confidence that it might set up firm. I used my usual upside down method for ganaching the cake. So putting all the weight onto the top (with the cake upside down) didn’t prove to be difficult at all. However the process for ganaching the sides means putting a little ganache on the top to basically secure the lid to use as a guide for getting a smooth surface on the sides. When I “popped” the lid off a bit of the cake under the ganache pulled away. Now I’m not one for waste, so I managed to scrape the cake off the lid and then pop it back where it lifted from. The upside down method worked really well and I was pleased with how it looked when I turned the cake up the right side and peeled the waxed paper off to reveal the perfectly smooth top. I went to bed.

Bubble topNext morning I noticed this bubble on the top. Everywhere else was perfectly fine. I think the bit of cake that had pulled away, which I fixed might have been responsible. It’s the most logical explanation. The ganache hadn’t set solid overnight as I expect of dark chocolate ganache so I was able to sort of apply a little pressure and see that it was able to move a bit. I used a needle and put a little hole in the top to then try and push the air underneath out. It worked well. Sadly I started doing so with just my fingers (like when you’re popping an air bubble in fondant), but the warmth of my fingers was starting to make the chocolate tacky. Belatedly I realised I should have used waxed paper and my fondant scraper to ease the bubble to the pin prick, that worked perfectly.

SucculentsNo harm done, I wasn’t leaving the cake top bare. I’d been making succulents over the week. And this morning I realise I actually had a Craftsy Class where Nicolas Lodge teaches how to make Succulents. But did I look? No. I instead scoured the Internet for instructions because doing things the hard way is sometimes the only way for me 😉

Chocolate paintingSaturday morning I set about adding some texture to the cake. I used a paint brush (only used for cake decorating) to slap the chocolate on. I had also used my Americolor Flocoat to mix a gel colour into the white chocolate to make a green that would be in keeping with the succulents.

Texture and colourEven when I’m trying to be random and haphazard I find that I have to work at making it look that way. Mr Fussy reckoned I should have attacked this stage blindfolded. For all that I achieved the look I was aiming for so it was now time to dust the succulents. That also was pretty easy. I certainly enjoy the look of gumpaste flowers having colours added, but I really find the whole dusting of petals my least favourite. I can colour royal icing and gumpaste to my hearts content, but dusting petals and leaves or, in this case succulents, is something I pretty much have to psych myself up for.

Petal DustSucculents all dusted and my “twig” made it was time to place them into the cake. Trying to arrange flowers or whatever is a daunting tasks for me. I am never happy with the process and I am never happy trying to wire them into an arrangement. I feels (and looks) awkward. I’m not at all confident with this phase and I really struggle.

David1For all of that, I was happy with the overall look of David’s cake. And of course the flavours were wonderful, although a little on the sweet side with all that white chocolate truffle.

Now to come up with some new ideas between now and the next birthday.David3


Frangipani Wedding Cake

Frangipani Wedding Cake

Frangipani Wedding Cake

Ok, deep breath. Another long post on the Frangaipani Wedding Cake I made for Jo’s son and daughter-in-law. The wedding was the 21 February.

Initially I was just making a 10 and 8″ American Mud Cake, ganached and covered in fondant with Tiff (Jo’s DIL) wanting to make the flowers.

I set my timeline which started the Sunday before the wedding. I offered Kathy to make a cake for Greg’s birthday knowing that I had time to do both cakes. The wedding cake being picked up the Wednesday before.

The Wednesday before (1.5 weeks out) Jo caught up with me and asked if there was any way I could make the flowers for the cake as well. Tiff had now realised that she was spreading herself too thin and didn’t have the time she expected to be able to make the flowers herself. Our communication continued by email and phone conversations that day. I wasn’t at work, but instead at a course.

Obviously I needed to know what the flowers were. Up until this stage I was only focused on making the cake and hadn’t asked how the cake was going to be decorated. Jo let me know the main flower was Frangipani and there were other flowers that Tiff had begun to make. A few photos were sent and I got busy searching YouTube and Google for any tutorials on making Frangipani.

As Jo has suspected, a Frangipani was a more simple flower to make (compared to a rose). I took a look at a finished cake that Tiff had liked the look of, mainly it was to show how she liked the flowers to be draped down the side of the cake. I started to calculate how many flowers I might need to make.

FrangipaniJo and I had another discussion the next day and I got to see first hand the flowers Tiff had made, and in turn I showed a sample I’d made the night before. I needed to test that the gumpaste I had was still suitable to use (it had been in the fridge for some weeks) and whether I had the right type of cutter to make the petals. My flower was much too thin, I wasn’t used to making a flower with thicker petals and I hadn’t twigged I was making it too thin until I had all the petals together. Anyway we decided I was on the right track and that we’d use all flowers I made. Now it was time to get busy, very busy, because come Sunday I was all about making both cakes and would have no time to spare for flowers. Though I still would have to dust the flowers, tape them and put them into an arrangement.

FillerFlowersI started making flowers Thursday night, made more Friday, now making filler flowers as well, and still reviewing several photos of other cakes with Frangipanis so I could make a stab as to how many I would need to make. I was also timing how much time it took and pretty much figured I could make 8-10 an hour. I really wanted to make 40+ but I made 34 as well as the filler flowers and 6 Calla Lilies, another flower I’d never made before. In then end I thought I had enough, maybe even more than I needed.

SemolinaSunday morning I was spent attaching wires to the Frangipani flowers. I knew I needed some to sit out from the cake, I didn’t want them all to sit flat against the cake. I wanted to create a sense of movement and lightness. But do you think I could find anything that explained how you’d wire a Frangipani? No. So I had to come up with my own method. It worked, but I wouldn’t say it was the right way, or the tidiest way you could do it. But it did the trick and for the most part the “attachment” would be hidden amongst the other flowers.

During the afternoon on Sunday I baked both the 10 and 8″ cakes as well as got all the ingredients together for Greg’s cake. I was thankfully allowed to finish work on Monday at 3:30pm which meant I could bake Greg’s cake Monday (more of that in a separate post).

AttachingWiresSunday evening I ganached the 10″ cake. That wasn’t quite as easy as I’d hoped. One batch of ganache decided it wouldn’t soften evenly and I ended up with what looked to be a grainy lump. Thankfully I had plenty of ganache and I warmed up another batch which was perfect. In the end I heated the first batch enough that it melted completely and it was absolutely perfect for use the following day, which is when I ganached the 8″ cake. I used two 4mm cake boards instead of my usual acrylic rounds. The trouble I had trying to get a nice smooth finish is something I wont discuss, but needless to say I am not a fan of cake boards. They weren’t perfectly round, and they were just slightly different in size which also caused some grief, as well as having to do a lot more the following day to get everything smooth and even.

Tuesday I covered the 10″ cake in fondant. I was a bit worried because it was warm in the house. I had to believe the dam I had used in the layers to hold the Chocolate Swiss Meringue Buttercream was sufficient to hold it all together and I should not have any problems with bulges. The horror of what happened with Jasmine and Sam’s cake still haunted me. The covering was mostly straight forward, though there were a significant number of air bubbles. I did have one air pocket giving me grief, then somehow I managed to get a bit of ganache on the fondant. Well that made the it pretty clear what would be the front where I could hide the little speck with a flower or two.

BumpyCakeBoardWednesday was to be a really hot day, so when I woke earlier than I would have liked on Wednesday morning I decided I would get up and cover the 8″ cake. The house was cooler and I knew it would save me some potential difficulty that evening with the house being a lot warmer, and the ganache not as firm as I’d like. While the cakes didn’t cover as well as Jasmine and Sam’s, I was still happy enough, mostly because I knew I had a bit of leeway with flowers being added which I could place in such a way as to hide any small blemish. I guess you can hope that cakes will cover flawlessly but the reality is that it’s a pretty tall order. I guess I got really lucky with J & S’s cake, and given the other grief I had with their cake, I was owed some good luck somewhere.

As the days progressed my plans about what I’d do with each of the cakes changed. Not travelling on Thursday made a big difference, and while I would have managed had I not had the Thursday evening free, it did take a bit of pressure off.

So here I was Wednesday morning and the cakes were all but done. I just had to do the cake board, which proved to be a pain in the butt. It was my fault for not rolling the fondant thin enough which made it a bit of a mission, and not as tidy as I’d have liked. Then somehow I managed to cut my finger, which I hand’t noticed until I had the ribbon around the edge of the cake board. And you guessed it, I had somehow managed to get some blood on the ribbon. So off that came, and on went a plaster before I put new ribbon around the board.

Arrangements2I’d been chipping away at dusting the flowers each evening as I had time, then steaming them. Thursday morning (I woke early again!) I began to tape each individual flower and in the evening I started to make little bunches of 3 flowers. I created 4 arrangements and was mostly happy, except the top one. Friday morning I woke early and re-wired the top. I realised when you looked straight down on the arrangement that all the flowers faced frontwards. So I suspected I’d be re-wiring again.

While each arrangement looked fine, I had to think about how they would work together. I dragged the cakes out (they’d been up in the 3rd bedroom, the coolest room in the house) and started to play with how the flowers would fit together, mindful I didn’t want to mark the cakes. It was a tricky job and in the end I was no further ahead in what I was thinking.

Friday night I started to pull together all the things I’d need to be able to set up the cake at the venue. I wasn’t looking forward to dowelling the bottom tier. It makes me nervous. The cakes always settle a bit and what starts out as a perfectly level cake tends to dip a little in the middle. So the poly dowels have to sit a bit proud so that all up the top tier will sit level.

You can’t stop the days from rolling over and Saturday arrived and I was busy dowelling the cake. I had to do it several times because one or other of the dowels wasn’t at the same height and when I lay the ruler across the cake the ruler wouldn’t come into contact with one of the dowels. Talk about tricky!

Decorations1Jo had said the venue would be available from 10am. I knew the reception was at 4pm and guessed we’d leave home at 10am. Mr Fussy gets the job of driving (extremely carefully) while I sit in the passenger seat fretting about everything that could go wrong.

We left at 11am. And just like J & S’s wedding, we almost got collected by a car. And we hadn’t even left our own cul de sac.

It turned out to be a really lovely warm day. Earlier in the week the forecast was for cloudy weather with temperatures in the low 20’s. While I noticed how lovely and warm it was outside the venue, it never registered as being warm when we were inside.

I set about putting the cake together. I dithered about with the flowers. I had thought I’d start by placing the flowers on the bottom tier and working my way up. But I just couldn’t quite figure out how to get the flowers in the cake so that they sat against the cake at the right angle/place without adding weight and risking them pulling away from the cake, or ripping through the cake.

FrangapaniWeddingCakeI really was having a hard job trying to work it all out. In the end I got the top arrangement and the spray that fell over the side of the top tier sorted. And yet I still couldn’t work out where and how I would place the bottom arrangement. In the end I fiddled with the placement/angle of the wires and went to stick the flowers the side, but there was too much weight in the flowers and they more or less plopped out onto the cake board.

Having a hole int he side of the cake and still not knowing where the arrangement was going was creating a stressful situation for me. I knew I could “plug” the hole with one of the unwired left over Frangipanis, so I wasn’t getting myself too worked up, but I was still at a loss as to how to place the bottom arrangement. In the end I just held my breath and poked the wires into the top of the bottom tier right next to the middle arrangement. Then I just fussed about moving the individual flowers so that they faced different ways and weren’t too bunched up.

Each of the extra individual Frangipanis were used. I really didn’t think I would need them, but they helped to “shape” the direction of the arrangement.

In the end I was happy with how the cake looked with the flowers. I had taken a lot longer than I expected with the setup, and I was there doing a lot of thinking and not a lot of doing, but after all the time that had been taken to make the flowers I didn’t want to muck it all up by having them falling off/away or ripping through the cake due to their weight.

When I was finally sure that all the extra flowers I had attached (with Royal Icing) were now set on the cake we packed up and left.

Last time I made something for Jo (the Pirate and Princess cookies) she let me know as soon as she got home and looked at them how pleased she was. Not hearing from Jo about the cake made me start to fret that something had gone wrong. I had all sorts of visions that the flowers had fallen off or ripped through the cake. Or maybe the warmth led the ganache to soften and the fondant had slopped down, or ganache was running out from under the fondant. I kept looking at photos I’d taken from the venue and trying to determine just how close the cake was to the window, and just where the sun would have been by 4pm. Was it possible the sun had melted the ganache? It was awful wondering. I knew that Jo would have been very busy and in all likelihood nothing was wrong, but I couldn’t help the thoughts. I guess that if you did this regularly you’d have more of an idea of what risk there was in things turning bad.

I was extremely relieved when on Monday I received a text from Jo who was thrilled with the cake.

Wedding cakes, so much time and emotion are invested. It’s such an important cake, such a significant part of a wedding. I wonder if proper cake decorators ever get comfortable with setting up the cake and walking away and not worrying about how the cake is received. I doubt I’ll ever feel that way about any cake I make for someone other than myself.

Venue setupIf someone had told me I’d have made and decorated two wedding cakes within months of each other I would have scoffed at the idea. But here we are, and they both turned out just fine. I did however find a grey hair the other day. I don’t think it’s a coincidence!


Preview of a cake duo

There’s not enough time left to give my usual blow by blow account of making these cakes. So for now it’s just a couple of photos with a promise that I’ll do my usual re-cap of what went into making each of these cakes.

The wedding cake was made for Jo’s son’s wedding Saturday afternoon. The 50th cake for Kathy’s fiancee’s birthday.

This is the first time I’ve had two significant cakes to make in the one week, so it was a big thing for me.

More details will follow ….

Frangipani Wedding Cake

Frangipani Wedding Cake

50th Birthday Cake

50th Birthday Cake


The cake that almost didn’t make it


I’ve been really busy, I know it’s not much of an excuse, but I’ve had two weekends back to back with learning sugar flowers with Robert Haynes and then Airbrushing and modelling chocolate (Chockit) with Kevin Martin from Chocolate Earth. As well as preparing for my nieces wedding. And it’s the wedding cake that almost didn’t make it! Yikes!!

Everything had been ticking along really nicely. The two (intense!) days of sugar flowers with Robert was a huge help with making the flower spray for the wedding cake, and the airbrush classes set me up nicely for understanding how to properly use my airbrush and therefore airbrush the bottom tier of the wedding cake.

My new beauty. Arrived on the Friday just in time to bake Jasmine and Sam's wedding cake. What a fine way to start.

My new beauty. Arrived on the Friday just in time to bake Jasmine and Sam’s wedding cake. What a fine way to start.

I cakes I’d baked, torted, filled and ganached and had in the freezer. I was set. I was feeling pretty good. Everything was under control. The flowers were all made and just had to be assembled (my biggest weakness – no wonder I leave that to the last) and I was feeling pretty confident about the airbrushing.

Sugar flowers in the making.

Dusted and with calyx. These are starting to look ready.

Dusted and with calyx. These are starting to look ready.

Top set are dusted, but they all started the same colour. Amazing the difference petal dust makes, even if I dislike this stage.

Top set are dusted, but they all started the same colour. Amazing the difference petal dust makes, even if I dislike this stage.

Well that's the freesias put together.

Well that’s the freesias put together.

Thankfully I got a chance to view the bridesmaid’s dresses because both the colour and the application I thought was needed was way off. Tuesday night I popped around to have a look, having felt uneasy about how the airbrushing would look on a wedding cake to find that the colour was quite different. Good thing I took some Dulux paint colour charts with me to get a better match for the deepest of colour. And I was relieved to see that the colours were much softer. The dresses were floaty and the ombre effect really subtle moving through the depths. Phew. But lucky I’d seen the dress or we’d have ended up with something that was more like a disco ball!

Doing it the hard way. I only needed 2 colours, light and dark. Great advice by Kevin Martin.

Doing it the hard way. I only needed 2 colours, light and dark. Great advice by Kevin Martin.

Practice post viewing bridesmaid dresses.

Practice post viewing bridesmaid dresses.

That harsh silverish practice was what I thought we were going for. I was so relieved to see those dresses.

Wednesday morning I took the cakes from the freezer. I would normally take them out the night before the evening I was covering them, but I wanted to give a few more hours for the ganache to really crust, just a bit of extra insurance. Thursday morning (24 hours later) I was surprised to see the 10″ cake still looking a bit tacky. I put it down to the cake being the biggest and therefore taking the longest to defrost and dry out. Come Thursday night it was still a little sticky. Since I needed the fondant to adhere to the ganache I wasn’t worried, I was about to make it stickier yet. What I did notice however was a really hollow sound when I tapped my finger against the side of each of the 3 cakes. I hadn’t heard that in the past and didn’t know what to make of it.

I thought we were good to go. The cakes had to sitting since Wednesday morning. It was show time.

I thought we were good to go. The cakes had to sitting since Wednesday morning. It was show time.

Mr Fussy was off getting the groceries to allow me a head start on getting the 3 cakes covered. It had been my plan to at least cover the 10″ and 8″ cakes. I had the Friday off and was going to airbrush the 10″ during the morning. I really thought I was going to end up with a good chunk of the day free leaving me time to make Christmas Mince Pies for Mr Fussy.

But then this happened within seconds of covering the 10″ cake ….

I'm in trouble! This has never happened before. I was not equipped to know what to do. Turns out there is nothing you can do. Ok then!

I’m in trouble! This has never happened before. I was not equipped to know what to do. Turns out there is nothing you can do. Ok then!

I was actually so preoccupied in getting the top edge sharpened that I’d not noticed what was happening around the sides of the cake. I knew it was warm in the house (given it had been a less than summers day) and when I couldn’t smooth this out at all I presumed it was to do with the ganache not being firm enough. I took a photo and asked a question on a cake decorators Facebook page and waited for some promising news. The news that came was not promising.



I ended up peeling the fondant off the cake. I used a razor blade to cut the fondant into wedges. With the Crisco on the ganache it was pretty easy to peel the fondant off. It was soon clear the cause of the problem was in fact the buttercream. It had bascially melted through the ganache. I managed to get the ganache of relatively easily and then I trimmed the cake some more. I was thinking the problem had been the ganache was too thinly applied in places. Now I’ve got what is almost 1cm between cake and cakeboard. That’s a lot of ganache. Thankfully I had ganache left over and was able to re-ganache the cake. The bottom left picture is of the 8″ cake. I was pretty sure the problem was only with the 10″ cake. I knew the 8″ hadn’t any potentially thinner parts ganached around the side of the cake. My plan was to have the 10″ ganached and then cover the 8″ in fondant. Then go to bed. But no sooner had I covered the 8″ cake the ripples around the sides came out. What had been a perfectly smooth ganache covered cake was now something that looked very different with the fondant having been pulled off. Boo. That meant the 6″ would be no better. Looked like I’d be going with the suggestion provided on Facebook, to deconstruct the cakes, remove the buttercream, add a dam of ganache then fill with buttercream and ganache the cake.

Having gotten to bed at 11:30pm (but not asleep, mind spinning wildly) I was up and re-baking the 10″ cake at 3:30am. Tired yes. But unhappy with where things were left on Thursday I knew I had to restart. By the time Mr Fussy got up (not that he had a restful sleep with me working in the kitchen) and I’d been for a run the supermarket was open again and I was off to get more chocolate and cream to make more batches of ganache. I was going to have to fast track getting the ganache ready i.e. put it in the fridge rather than leaving overnight to set up since I had to have the cakes ready and ganached Friday so I could cover on Saturday morning. Thank goodness the wedding was Sunday!

I had an appointment Friday morning and as soon as that was out the way I was off to Spotlight to buy more fondant, again just to be sure I had enough (I have 3 tubs left!), not wanting any unexpected trips to any store robbing me of some precious time.

New ganache made, and the new 10″ cake now ready for ganache, having first piped a dam of ganache to trap the buttercream in, this had been the recommendation from the Facebook page. While I dislike dams, I couldn’t take any chances with this and to play it safe I piped the dam.

Not taking any chances with the new cakes, this time a ganache dam to hold in that chocolate buttercream.

Not taking any chances with the new cakes, this time a ganache dam to hold in that chocolate buttercream.

I wasn’t sure I had to wait for the cake to settle, but again I was playing it safe and my plan had been to leave it for around 3 hours and by 3pm start ganaching the cake.

So while the cake was sitting and settling I began to dismantle the 8″ and 6″ cake to strip it off buttercream and pipe dams and then add the buttercream. Thankfully I had enough buttercream left over and in the freezer for this. Again I pulled the buttercream out of the freezer in the wee hours so it was at room temperature and good to go when I needed it.

Although I took the time to dismantle the cakes, dam them and apply new buttercream, the sides were ugly. They were rough, they looked hideous and even though I knew they would be hidden by ganache I was quite miserable about the state of things. After some rough calculations I knew I had time to bake new cakes, fast track the cooling, torte, fill and ganache but I had to get myself going NOW!  I even had time for an hour’s sleep.

Mr Fussy arrived home and tested the waters so to speak to see what the state of play was. He’s been such a great support, even though he wasn’t able to do much to help me bake etc, he came instantly if I called for help. There were lots of trips to and from the fridge.

I managed to get to bed before 11pm Friday and at that point all I could do was hope the ganache would set up firm overnight. I’d been testing the 10″ cake which I’d ganached around 3:30pm Friday and all things were heading in the right direction. I was hopeful that the trend continued. I’d had a conversation with Natalie before I headed to bed. I let her know that things were looking positive and that if the worse happened we’d have ganached cakes to eat, and I’d just cover dummy cakes. How desperate was that!

Many times during the early hours I would get out of bed and check the state of the ganache. At around 3am I knew things were good, so much so that I started to fill in the small holes left in the top of the cakes. I wanted to get this done now so that by the time I got up in the morning everything was prepared and I could just get on with covering the cakes without delay.

Team no sleep. Saturday morning and it's Groundhog day.

Team no sleep. Saturday morning and it’s Groundhog day.

I went back to bed knowing there was nothing more I could do and hoped that would be enough for my brain to quieten and allow me some sleep. I got 3 hours sleep, again. Two nights in a row, 3 hours sleep. Amazing what you can do when you’ve got your back against the wall.

All this time I knew this was no one’s fault. I wasn’t blaming anyone, I was disappointed, extremely disappointed, but I knew that I had a good cake, a good buttercream, a good ganache and for whatever reason this time the buttercream was my enemy. It wasn’t like I was underprepared, or ill equipped. It was just rotten luck. But fortunate I had the Friday off work or I might have ended up in the fetal position crying my eyes out. I couldn’t fathom a wedding without a wedding cake. I was very focused on what had to be doing, how it was going to work, the timing. And I pulled it off.

It was early Saturday that I started on the cakes. I had the 10″ covered by the time Mr Fussy had to pop out to pick up my sister and her family from the plane and my hope was that when he returned I’d be onto the 8″ cake. I even had time to eat breakfast.

When he returned I was just about to lay the fondant over the 6″ cake.  Thankfully the cakes were covering without any dramas and I was able to knock them out by 10:30am. At this time I headed for bed for an hour’s sleep while Mr Fussy ran off to do some errands for me, including picking up my dress from the dressmaker. Knowing there was nothing that could be done further with the cakes at that time I hoped I would be fast asleep within minutes. But it wasn’t to be.

I got up at midday and airbrushed the bottom tier.

A real live cake, airbrushed.

A real live cake, airbrushed.

I fussed about a little bit and then headed off to Jasmine’s Bridal shower. I knew that when I went home I had the cake board to cover, the flowers to reassemble and the monogram to attach to the top tier.

About that monogram. Oh boy. That monogram caused many batches of royal icing, some that just wouldn’t harden firm enough. What you might be able to make out from the photo above is the upside down cake tin. I had printed the monogram out, attached it to the underside of acetate, then put waxed paper (with a light covering of Crisco) over the acetate and then piped the monogram. It took many days of practice to figure out the right sized tip to use, and the order in which to start the piping. The “B” was done first, but even that had a start point and end based on the thickest parts to the thinnest, and always making sure the bottom curl of the b was well integrated in the royal icing of parts that joined/crossed over so that it was firmly in place. Then it was the S, I actually enjoyed piping the S, don’t ask why, but I’m glad there was one bit I enjoyed. The J came last. Then I had to carefully pick the whole thing up and wrap it around the side of the 6″ cake tin so that it would dry in a curve. As I say, it tooks days to do this. There were trial and error with colours, lustre/sparkle and finally I ended up with light grey coloured royal icing (made from egg white, not any sort of albumen or meringue powder) and then while the monogram was still in place painted with Global Sugar Art Nu Silver (edible). These pieces popped off nicely, usually they had fallen onto the bench and just shattered. No matter how much I tried to line things up so that I caught them, it seemed doomed.

Royal Icing monogram. So many times I piped, so many times I busted these fragile pieces.

Royal Icing monogram. So many times I piped, so many times I busted these fragile pieces.

I literally held my breath as I applied these pieces to the 6″ cake. I was almost terrified that they would shatter as I tried to get them to the cake, and then make sure they were lined up. Or that they wouldn’t remain stuck to the cake and fall off, shattering. I used soft brushes to hold them against the cake so that I wasn’t putting pressure on any one part. As each of the pieces were applied my confidence grew. And when I was done, and moved the cake back to the table I was very pleased with how it looked. My biggest worry was that the monogram would blend into the cake and not really be seen. Jasmine and Sam had opted for the silver when I had shared my concerns and I have to say that it looked pretty good when it was finished. I still worried about getting the cake out to the venue without the pieces dropping off, or the cake itself being knocked somehow and damaging the monogram. I still had another monogram piped so I finished colouring those so that I had a spare in case things turned out for the worst. I can tell you I could not pipe another set if I tried. I was so tired, my concentration not where I’d have liked it, and my ability to hold my hands steady had long gone.

And I can breathe. Nothing broke, and it all stayed put.

And I can breathe. Nothing broke, and it all stayed put.

Right, the bit I had been dreading (ok the 2nd bit) I’d pulled off nicely. The cake board was covered, that just left reassembling the flowers. Gah. This really is a big weakness of mine. I had already broken one petal of the largest rose as I was dusting it and here I was going to pull all the florist tape off and then start putting the flowers even closer together and then re-tape. Can’t see how anything could go wrong, right?!

Talk about fussing about. I just couldn’t get the pieces sitting nicely together to look natural and cohesive. And I broke another bit of petal. I really have to do better not overthinking the whole process. Anyway in the end I managed to get it looking much better, a lot tighter than my original assembly and I managed to use some of the filler flowers.

The arrangement before being inserted into the cake and then fussed with.

The arrangement before being inserted into the cake and then fussed with.

Feeling reasonably happy with where things were at I managed to get to bed by around 10:30pm. Mostly I slept through to the alarm which was set quite early. I wanted to be at the venue by 9am and it would take roughly an hour to get there. I wanted everything packed in the car by around 7:30am so that any last minute panic would be allowed for.

I got up and started to dowel the 10″ and 8″ layers. Got the royal icing ready, gathered together all the spatulas, ribbon, pins, stuff for fiddling with the flowers if I still needed to tweak them once in the cake, clothes, non-slip mats, boxes, containers. All manner of equipment that I wanted with me for assembling the cake at the venue.

How many is enough? I added a few more for good measure. And we're good to go.

How many is enough? I added a few more for good measure. And we’re good to go.

By the time I got the cakes into their respective containers/boxes and the car packed it was after 8am. Mr Fussy was given strict instructions to take it easy, we could go fast on the way home. We’d only had our new car less than 2 weeks and this was the most fragile of drives we’d be taking.

The most precious cargo our brand spanking new car has had the pleasure of carting around.

The most precious cargo our brand spanking new car has had the pleasure of carting around.

As we were turning into Trent’s Road the car ahead of us started to pull into the left. Mr Fussy started to pull out to pass when the car then started to turn to the right, it was doing a U turn in front of us, never having indicated once. Mr Fussy had to swerve sharply to the right to make sure we didn’t get collected before swerving back to the left onto our side of the road. Cripes, my heart was racing.

We made it to the venue which was only a few 100 metres further up the road and I popped inside to see if Amanda was in yet. She wasn’t there (we had somehow arrived just before 9am) but the guy at the bar pulled out the table (a chessboard table) and put it on the brick floor. I wasn’t thrilled to see the table with it’s Queen Anne style legs on top of a very uneven surface. I let him know that I only wanted to set up once and not move the cake so I’d wait for Amanda.

When Amanda arrived she moved the table but said she’d be moving it again to sit on top of the landing of the stairs. Only 3 legs were touching the wooden floor. I wasn’t thrilled about this but she assured me the table got used for all weddings and all the cakes were put on the landing for display. I know I was probably being over cautious, and being my first wedding cake, first three tiered cake, and having had quite the ride to get there I was looking for rock solid. When I realised this was as good as it was going to get Mr Fussy and I proceeded to collect the cakes and whatnot so that I could assemble the cakes.

When I went to get the 6″ cake I shrieked. I realised that it had slid off the non-slip mat it had been on and was resting against the side of the cake carrier. I thought it was all over for the monogram and was thankful that I had packed the spares. But I was hugely relieved when I took the cover off and realised it was all intact and not only that, there was no damage to the car from having being banged into the side of the cake carrier.

Ok, so all those dramas aside, this is the cake.

Front on view of the wedding cake.

Front on view of the wedding cake.

And we're done!

And we’re done!

Wedding cake. I was pleased how this came together, all things considered.

Wedding cake. I was pleased how this came together, all things considered.

I reckon if I’d not shared a photo of the rippled fondant, no one would have been any the wiser about the lead up to this cake.

I’m ever so grateful that Jasmine and Sam didn’t chose anything overly complicated for decorations that required last minute work on the cake, I’d have been in so much trouble. And it was extremely fortunate the wedding was on a Sunday and that I’d taken the Friday beforehand off work.

Here’s a few photos of the wedding party, Jasmine and Sam, and a photo of the sleep deprived Mr Fussy and I.

Everything turned out just fine in the end 🙂

The bridal party relaxing at the wedding reception

The bridal party relaxing at the wedding reception

The radiant newly weds.

The radiant newly weds.

Jasmine & Sam cutting the cake

Jasmine & Sam cutting the cake

First dance.

First dance.

Team No Sleep.

Team No Sleep.


Mother’s Day – 2014

I think I’m mellowing. Mr Fussy may disagree. But I’m not all up in arms over the bits that didn’t go my way with the cake I made for Mother’s day.

We’ll get to that.

Clair Bowman's Cake Lace. Patchwork cutters for the cake board.

Clair Bowman’s Cake Lace. Patchwork cutters for the cake board.

More important, here in New Zealand it’s Mother’s Day. I had 3 mothers in the house, Mum, my sister and my Mother-in-law. And I didn’t forget about my younger sister too. I even make a special cookie just for her. She was in my mind even though she lives in Wellington and couldn’t be here for afternoon tea.

So happy Mother’s Day to all the Mums celebrating their special day today.

The "sweets" all laid out. Just waiting for those savoury items to make afternoon tea complete.

The “sweets” all laid out. Just waiting for those savoury items to make afternoon tea complete.

And for those of us not Mums, whether it be by choice or not, hope you’ve had a great day too!

Back to the cake. I made it the other week and froze it. I made it from a box mix (!) where I added sour cream to it. There’s a couple of reasons I chose to make the cake with a box mix. I had box mixes to use 😉 I wanted to freeze the cakes and I knew I would have the cake out for 3-4 days before it was going to be eaten. Those box mixes with sour cream added really last the distance, and they still taste really good.

All egg white Lemon Emulsion cake. Limoncello SMBC.

All egg white Lemon Emulsion cake. Limoncello SMBC.

This time I made the cake with all egg whites. This really does make a big difference in getting a very white cake. It was a lovely light cake and was still moist and flavoursome. And surprisingly, the syrup in the Swiss Meringue Buttercream (SMBC) which had separated when I thawed it and re-whipped it fully incorporated and didn’t separate as the cake sat. I’ve thought the separation of the syrup is what causes my perfectly baked cakes to end up a bit soggy in the past. So now I’m a little confused, because that didn’t happen, yet it happened for my ANZAC cake, and this was the very same SMBC, the only difference is this was frozen AND I added Limoncello (which you couldn’t taste), and as I say the syrup separated as it thawed and I began to remix it. I’m confused.

I cut just a little too much of the cake lace to test spraying water. Now I had to try and disguise the gap.

I cut just a little too much of the cake lace to test spraying water. Now I had to try and disguise the gap.

I had made LMF fondant during the week. It was simple to make and easy and I thought all was going well until I rolled it out and lay it over the cake. It immediately tore at the edge. And this cake is not a double-barrel cake (twice the height of a normal cake) where that sort of thing is almost expected. So Friday night I had to get the trust Bakels fondant out, which is white, and knead a little of the LMF into it, to try and get a bit of a lavender colour, and use this. It really didn’t turn out very lavender in the light of day so I knew I would have to air brush the colour.

My original plan was to have the fondant lavender so I could just air brush pearl over it and the cake lace. In the end because the cake ended up 4” I used different cake lace than I had intended. The piece I wanted to use I ended up only having one strip off and I needed almost 2 strips to go around the cake. So I used the larger piece of cake lace. And believe it or not, these piece of cake lace are the very same I made when I blogged about Clair Bowman’s Cake Lace some 3 months ago! And it was still so supple.

I thought the cake lace might seem odd to eat but I wasn't even aware of it.

I thought the cake lace might seem odd to eat but I wasn’t even aware of it. And the air bubbles I’ve been unhappy with weren’t even something I noticed when looking at the cake.

Anyway, cake lace is applied to the cake by using a moistened brush and brushing the side of the cake. Well that was going to be problematic given the colour of the cake came from being airbrushed. So I sat there and wondered. First I cut a bit off one of the strips (as you’ll see, I shouldn’t have cut quite so much!) and used my spray bottle to see how it would hold up with I sprayed the cake lace instead of the cake. All looked good. It wasn’t dissolving. My problem was that I had a very supple piece of cake lace and with it wet how was I really going to line it up and press it against the cake? Back to the drawing board. What I ended up doing was spraying the cake. First I sprayed the cake face on and ended up wetting it too much. That too much wetness ended up as droplets on the cake. And you guessed it. I put my big fat fingers in it smudging it. Boo.

Instead I sprayed the cake side on and sprayed as I turned the cake (on a turn table). That seemed to work well enough. Now it was just the trick of still lining the cake lace up against the bottom of the cake and sort of folding it up onto the sides. It mostly went on without a hitch. I still had to wait and make sure that I hadn’t over-sprayed the cake and the cake lace was going to dissolve. Thankfully that didn’t happen, although a very small bit of it almost did.

Cookies I decorated this morning with ribbon roses and other embellishments. Bottom right is the special cookie I decorated for my sister who is in Wellington. This one had a bit more work with extra piping.

Cookies I decorated this morning with ribbon roses and other embellishments. Bottom right is the special cookie I decorated for my sister who is in Wellington. This one had a bit more work with extra piping.

Over ANZAC weekend I made a number of roses. I only had pink and white gumpaste with me and I wanted lavender roses. You’d have thought that I’d have added some blue or violet to it and just made it lavender. But no, not me. I wasn’t thinking that at the time. I’ve spent days dusting different roses trying to make pink lavender and never liking the end result. In a way I was relieved after putting the cake onto the cake board to realise that it needed nothing more, and in fact adding more would make it too busy. That old saying less is more rang true in this scenario. So although I had dusted all the roses I didn’t use any at all. Nor did I use any of the other little fondant/gumpaste buds I made (more for making Vintage styled cupcakes). And I almost didn’t use any of the ribbon roses I made, or the other little roses with added silver cachous, but I managed to work those into some cookies in the end.

Last weekend I had taken some cookies out of the freezer to decorate. What I didn’t consider is that as the cookies sat defrosting (still wrapped) they would stick to the wrapping. So when I eventually got around to unwrapping the cookies the royal icing had stuck and obviously pulled away as I removed the wrapping. Undeterred I carried on. Even if they couldn’t be salvaged it was still a good experience (and lesson!) to try something new. I made an Iris for Mum, bunch of Lavender for my MIL and Tulips for Natalie. I didn’t know what flower she might like but the Tulips were fairly simple in construction, even though I ended up making the main one look like a pineapple top.

Flower cookies I made for the 3 Mums in attendance.

Flower cookies I made for the 3 Mums in attendance.

Last night I decided that I’d pull out some more undecorated cookies and flood them using the new pastry bags that had arrived during the week (bought off eBay, and delivered free – takes an age but they eventually arrived). Using the bags is called tipless piping. There’s been a huge interest on certain Facebook pages and when the discussion first began I ordered the bags too, though I had to order from a different seller because I had to find someone who would ship to NZ. I had decided that if I didn’t like the feel, or the bags didn’t cut it, then I would still use them instead of making a capsule for the royal icing. And I can tell you that they are so much easier to prepare than gladwrap. So much calendar to dispose of, and yes, they do work. My lettering wasn’t quite as tubular as others say they get, but I think part of that is my royal icing was quite stiff so it wouldn’t settle as such, but I was trying to make sure that what I piped stayed put. I had tried last week with a normal piping tip and the black spread too much and I didn’t like the end result. I still have a bit to learn about the right consistency for piping letters.

Lastly I made the same chocolate cake I’ve made before using Rosie’s (of Sweetapolita) recipe, and I used a 500gm container for Maraschino cherries reserving 12 cheeries for the top and using the rest to make a cherry filling. Unfortunately I was so busy trying to get every last bit of cornflour/cherry juice mix from the jug that I forgot to stir what had already been poured into the pot and some of it congealed. It took a while to pick those bits out, and I didn’t get quite all of it.

Maraschino Cheeries are a favourite of Mums so I wanted to make something using them for Mother's Day.

Maraschino Cherries are a favourite of Mums so I wanted to make something using them for Mother’s Day.

I used the left over ganache (it was also left over from Jasmine and Sam’s engagement cake, used on the Mother’s Day cake, and then the remainder had a good squeeze of light corn syrup added to ensure it didn’t set hard) and whipped it up so that I could use it to pipe a dam to hold the cherry filling, and also pipe a swirl on top to secure the cherry.

I did serve some savoury items. I cheated and bought a focaccia bread that needed to be finished off in the oven, and made my usual cheesy puff mini muffins (which stuck to the tin – despite it being non-stick and being sprayed with oil).

So there we have it. Overall I think it all turned out very nicely. Lots learnt but I’m no longer up tight when it doesn’t turn out perfectly. My family knows that I put my heart and soul into what I do and sometimes no matter how much planning and time you have, you can still be thrown a few curve balls. Practice means I’ll be better equipped to deal with those. Then when I know better and I don’t end up rescuing something, then I can be peeved off 🙂

I broke the "u" and tried to patch it up. No one noticed until I pointed it out. Maybe I should keep my mouth shut in future :)

I broke the “u” and tried to patch it up. No one noticed until I pointed it out. Maybe I should keep my mouth shut in future 🙂

This coming week I have a trip (for work) to Melbourne and I’m making the most of it by sticking around the weekend. I’m looking forward to spending some time catching up with Cate and Brett, and their new pup Zed, and maybe I’ll come back with a Kopykake tucked under my arm (and a few pairs of winter shoes!). I guess what I’m saying is there’ll be no baking in the upcoming week to post next weekend. I’m leaving during the day Tuesday. My MIL is house sitting for her SIL which leaves Mr Fussy at home alone with the cats. He’s very much looking forward to having the house to himself and enjoying a few days being a bachelor. It’s been a very long time since he’s been able to play that role with my MIL now living with us. I’m not sure what will be cooked in the kitchen this coming week, but it wont be anything you’d want to see pictures of 😀



ANZAC Day 2014

Lots of people have made the most of having Easter Monday being the same week as ANZAC Day (Friday) and have taken the 3 days off to give them a 10 day break. That’s smart thinking. We’ll just wait out the 9 weeks we’ve got left before a 6 week trip over the other side of the world. We’re ok with going back to work for 3 days.


ANZAC Day cake

I try to do something ahead of time for an upcoming holiday or special event, so I made use of the extra time at home to make my cake for ANZAC Day. I baked the cake on Friday and froze it overnight. I wasn’t sure the cake would turn out because I botched the recipe (it was another variation of a box mix) adding a packet of instant pudding that I didn’t need, and doubling the water (the recipe was actually for 2 cake boxes and I only needed one, so I needed to halve everything but kept the water at the original volume). That cake took 65 minutes to bake and I still wasn’t sure, but I had enough of getting up and down to the sound of the oven buzzer every 5 or so minutes.

As it happens, the cake has a lovely flavour and it has the right sort of texture I would expect.

Gumpaste poppies made using Bakels Red fondant with tylose.

Gumpaste poppies made using Bakels Red fondant with tylose.

I started the poppies on Saturday late afternoon. I figured I’d make enough for 3 poppies expecting some breakages but I should still get one good one from it. After dinner on Saturday I ganached the cake. Round cakes are such a breeze to ganache by comparison to square cakes.

Closer look at the handpainting at the front of the cake.

Closer look at the handpainting at the front of the cake.

I got up early on Sunday to cover the cake and cake board. I knew I needed the fondant to dry out 24 hours before hand painting. But I got impatient and decided to airbrush the board and cake just after lunch time. I didn’t have a problem with doing either. The cake board had more airbrushing because the fondant I used was a mix of autumn gold and white which gave this really cool marbled effect. I didn’t think the colour of fondant I used would matter given I was going to airbrush it. But the yellower fondant meant that the green I thought I was going for, ended up a more avocado colour.  I never expected the colour of the cake to blend seemlessly into the cake board so I wasn’t phased. Just calked that one up to experience and know for future that while it wont matter what colour I use, I need to compensate for it when I make up the colour.

This was the first time I’d used the airbrush on fondant. Mr Fussy was assisting. He was holding up a long sheet of paper towel behind the cake to catch any overspray. I took the lightly lightly approach. It’s better to have less colour because you can continue to build, but it turned out pretty well. I also had to hold a round piece of parchment (for lining a cake tin) on the top to lessen the chance of spray ending up on the top of the cake. All in all I think we did just fine. If anything I should have had more of the side with green, I thought I had until I started to hand paint the poppies and realised how much blue I had.

This is the first poppy. I hadn't realised just how many times you'd need to wind the black thread. This was a bit sparse.

This is the first poppy. I hadn’t realised just how many times you’d need to wind the black thread. This was a bit sparse.

Sunday afternoon, after packing up all the airbrush stuff (always so much stuff!) I got around to making the poppies. I dusted them (which is something I really don’t enjoy) and then made them up. Those things are tricky to make. The thread wanted to get caught in the florist tape and I was finding it difficult to get the tape up to the very top of the wire. But it turned out fine and I didn’t have any breakages. I even went so far as to steam the flowers. I went the whole hog aka completing the job. The new steamer I bought from Nicholas Lodge is the business. It’s very fierce. Heaps of steam. Which is a lot better than waving the flower over a pathetic excuse for a steaming jug. Still, it’s probably a good endorsement for a jug, you’re unlikely to get a steam burn.

I was doing well for time and everything so far was working as I had planned. That just left the flowers to hand paint today. I spent a little bit of time looking at images for fields of poppies. That had been what I wanted to do. I didn’t really know how to start things. Do I build up the green field and then add in the flowers. When should I paint the stems? I had no idea, and I feel like the painting process was a big clumsy. I think I should have begun with building more green.

Because I’m not an artist I had a few practice runs with using a pencil and paper to get the “flow” of drawing a poppy. I had a few variations, and I knew that if mine weren’t an exact replica it wouldn’t matter. No one would know what I was basing my poppies off.

I struggled a bit with the shading, and I had to keep reminding myself that as I drew and filled in with colour not to be put off with how things were shaping up. I was far from finished and it would start to come together as I added more detail. And on the whole I was happy with how the flowers were finished. Of course there’s some I don’t think are as well drawn and others that are my favourite.

This is one of my favourite handpainted poppies.

This is one of my favourite handpainted poppies.

Lastly I had to figure out how to place the poppies. I had spent some time thinking about it. Initially I was thinking 3 in a row, same height. But then I decided that might be a bit too ridged. So I added some stronger florist wire to two of the flowers to both strengthen and give more height so that I could stagger their height. Thankfully they still fit into the little straws I had (I think they’re for making cake pops).

I always knew I would set the cake to the back of the cake board, and I had measured the space I had to place the ANZAC sign/plaque. On Thursday I’d found a font that I thought was similar to the NZ Army font and I printed that out. I then used the tissue paper transfer method to get the writing onto the “plaque” I fashioned from a rectangle and heart cutter. And again because I have no patience, I did the transfer last night immediately after having rolled the fondant. A little of it pressed the fondant but not enough to distort the shape. I also used one of my colour shapers to tidy up the ragged bits from the cutters. It worked nicely.

So there we have it. This year’s ANZAC Day cake.

For those of us not enjoying the long long weekend, there’ll be cake at work tomorrow.

And now for an overload of photos, because I wanted to capture ALL of the handpainting, including the “back” of the cake which has the field of poppies, which Mr Fussy was really keen on, but I felt like it would mess up the clean look, even if it wasn’t truly a field look.

The beginning of the field.

The beginning of the field.

The end of the field. There's a lot of work trying to blend greens and add in the out of focus poppies.

The end of the field. There’s a lot of work trying to blend greens and add in the out of focus poppies.

The full view of the back of the cake - the field

The full view of the back of the cake – the field

Handpainting 3

Handpainting 4

handpainting 5

If there was one thing I could change, it would have been a nice piece of ribbon to go around the cake board. Despite having some lovely ribbons, nothing was suitable. The shiny silver irks me a bit. I couldn’t be bothered heading to the shops and have instead enjoyed a lazy afternoon catching up on some TV programmes, you know, spending quality time with Mr Fussy 😉