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

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Waitangi Day – 2015

Waitangi Day Celebration Cake

Waitangi Day Celebration Cake

Haha, I just typed 2014. Boy it’s tough remembering we’re in a new year. Here’s a fun fact (not), I’ve gotten lazy with my writing and seem to always be in a rush. My 5 is verging on an S. I’ve been fully concentrating on making my 5’s more like 5’s. So 2015 is starting to look good 🙂

Seems odd to say “starting”. Here we are, the first day of February. Well January seemed to have flown by. For New Zealand February represents a month where we have a long weekend. Waitangi Day is on Friday. And as has been my custom the last few years, I’ve made a cake in recognition that Waitangi Day is something special to New Zealanders.

It was while we were holidaying in the Sunshine Coast that I began looking for a design that would give a uniquely Kiwi flavour to the design of the cake. I found this image on Flox.co.nz, it was one of several designs being considered for Fly My Pretties tour.

Check out the crack. Thankfully not a game changer to my plans

Check out the crack. Thankfully not a game changer to my plans

I loved the design but wasn’t sure I could pull it off. There’s a lot of detail in that Tui. But I decided to go for it with some minor changes, like excluding all that finer detail in the wings. I added some tylose to fondant and rolled it out and then used the image which I’d printed and then traced the image outline including some of the larger details. I wanted to give the Tui a bit of movement so I used some foam pieces to place under the wings and body and as I did that a crack appeared down the left side of the body. Boo. There was nothing I could do but to wait and see if the gumpaste hardened enough that it held the wing to the body or if it was going to drop off meaning I had to start again. Although I was going to wait 3 days  before gingerly picking up the Tui and seeing if it was in one or two pieces I couldn’t wait that long. I’m so very impatient. The next day (could I have waited less time? I think not!) I picked it up and turned it over and saw the crack was superficial. It hadn’t come through the back at all. Phew, but still annoying.

The colours weren't quite what I hoped. I wanted more depth and some shine.

The colours weren’t quite what I hoped. I wanted more depth and some shine.

Still I had to get up the courage to start painting the Tui. I looked at it each time I passed the dining room table. I kept telling myself I must make a start. But I told myself there was still plenty of time, and I had other things I wanted to finish before I needed to start worrying about the Tui. I did however make a start and at least get the outline painted, and the tail. But the wings. Well I was starting to have a change of mind as to how I would decorate the cake. Initially I planned to have a two tier cake, simply decorated with only the Tui. That meant I’d have to do something about the wings. Gulp. A new plan started to emerge. I would add some colour to the Tui, basically colouring in the wings. Having the outline and a new plan was all I needed to then procrastinate some more. I used the time to toss around ideas about how I would apply colour. Petal dust of painting with watered down food colour. As is typical, I couldn’t decide so made a start on what I thought would be easiest to get together. Hand painting it was. I wasn’t sold on the look so this morning I used petal dusts and some lustre. You see I had this image in mind for the colours and my hand painting wasn’t really up to scratch with dept of colour.

With a bit of time and some petal dust and lustre I finally had the look I had in mind.

With a bit of time and some petal dust and lustre I finally had the look I had in mind.

Ok, so the Tui was pretty much all I had hoped it would be. I still can’t see past the crack, but maybe I’m the only one. So it was onto the cakes.

I had baked Summer Stone’s Sour Cream Vanilla Bean cake (my favourite non-chocolate cake by the way) a few weekends ago and had it in the freezer. I also had a 5″ American Chocolate Mud Cake in my sisters freezer. The mud cake was already ganached and good to go. I ganached the SCVB cake on Saturday. Leah popped over to have a look at how I ganache my cakes. Funnily enough I was almost at a complete blank. It’s been almost 2 months since I last ganached a cake, and there’s been Christmas and holidays and old age that I started out all wrong. But it soon came right and we were able to chat about a few things that have happened over the last 4 years since we worked together.

Miserable little crack that just wouldn't be fixed. I hoped it didn't affect the integrity of the ganache.

Miserable little crack that just wouldn’t be fixed. I hoped it didn’t affect the integrity of the ganache.

When I got up this morning I noticed a hair line crack in the ganache on the 8″ cake. Boo again. I applied a bit more ganache to smooth over it and hoped by the time I got back from the gym it would be all ok and I could get on with covering the cakes in fondant.

I had gone to the gym a bit earlier so I could get home a bit earlier because we were gearing up for a hot day today. I wanted to get the cakes covered before the heat affected the ganache making my life miserable. But it was still too late, even though I was covering the cakes before 10am. As soon as I shifted the 8″ cake the crack came back, but longer than it had been. And while covering the cake wasn’t a problem, I knew the ganache wasn’t as firm as it should be, so there was a look of giving the the beady eye waiting to see if it would bulge. I was really wondering if I’d have the same sort of disaster I did with Jasmine and Sam’s wedding cake.

Going back to my simplistic clean design, well in my rethinking of that I decided that I wanted to repeat the Tui tail around the sides of the 8″ cake. Thankfully I had a larger image of the Tui and I used that as my template to score the pattern around the sides of the cake. I repeated the pattern 4 times, by the 3rd time I used a better tool for pressing into the fondant, and by the forth time it was much easier. I had to go back over the first two patterns to help smooth out the grooves to make it more fluid and less like I’d gouged the fondant (which I was basically).

It was so hot in the house, for the first time ever I had to put the cake into the 3rd bedroom, being on the cooler side of the house, in hopes that it would hold back the bulging, because there were tell talk signs that where the bottom layer was, it was starting to get a nice puffy ring around the cake.

Not everything goes to plan. The joys of cake decorating in Summer. Cracks, thinned fondant and ganache that should never be visible following a layer of fondant.

Not everything goes to plan. The joys of cake decorating in Summer. Cracks, thinned fondant and ganache that should never be visible following a layer of fondant.

Now onto the 5″ cake. This cake was 4.5″ tall so I knew I had my work cut out for me just with the height of the cake vs. the diametre. And the ganache was softer than the 8″ cake. It was suck it and see. And it wasn’t pretty. The fondant tore away at the top on one section and I pushed it back up, but made a bit of a flap where it overlapped now. I’d already decided I was going to texture the side of the 5″ cake. I’d been watching a Craftsy class by Faye Cahill during the week and she was demonstrating this technique so I wanted to give it a go. Plus I needed both of these cakes to stand on their own as well as being cohesive together. The 8″ is going to my work, the 8″ to Mr Fussy’s work. I do like to make things more challenging in the design stakes.

The fondant was a bit of a dogs breakfast but I was making some progress in tidying it up. Well I thought I was until I turned the cake and saw the biggest baddest bulge I’ve ever seen on such a small cake. It was really bad. I pulled the fondant from the side of the cake (this is why I prefer to use Crisco on the ganache in preparation for fondant) to see if I could push that sucker out. It wasn’t having any of it. I wondered if in fact the ganache was bulging because I was putting more pin pricks into the fondant than an acupuncturist would deem necessary to fix a stubborn ache. But I persevered and I won, sort of. The fondant was really thin, and the ganache has snuck out the bottom making it look somewhat untidy, but I wasn’t too concerned. A bit of ribbon would hopefully cover that up. I then textured the side of the cake. It could have worked better. Some of it impressed better than other patches. I was quite thankful that Mr Fussy tends to cut up cake before anyone at his work gets to see what it was to begin with. That took the pressure off trying to make it better. There’s plenty of room for improvement but working against the heat is something I knew I’d not win. So no point getting all in a fluster for.

Two out of four views of the hand painted Tui tail feathers.

Two out of four views of the hand painted Tui tail feathers.

The last little bit was to colour the Tui tail feathers that I’d impressed into the side of the cake. Up close I wasn’t sure if I needed to do anything. I wondered if it was enough to just have the impressions. But when I stood back it wasn’t noticeable. I set about using petal dusts (all edible) to apply colour. I made each of them slightly different. And I tried really hard to add a little colour at a time. Since I’m so patient (not!) I was getting tired of little by little, even though I knew it was the way. It’s hard to do things the way you know is right when you just want to see results immediately. I must have been a very trying child (and adult).

The 8" cake before adding the second tier.

The 8″ cake before adding the second tier.

Having applied the colour I again stood back and realised that it was looking more like seashells than feathers of a bird. Great, I’m going to have to use food colour to outline the feathers to make it look like it’s meant to be something. Instead of black, I used dark brown. I didn’t want such a harsh outline. I started with just the outline and it made a big difference, but it still wasn’t finished enough. I needed to add the details, and when I had, it really made a big difference.

It was finally time to put it all together. I put the ribbon around the top tier which certainly helped to hide the section that had ganache visible. But before I committed to putting the top tier on, I took a few photos. Even though I had tried to wipe the underside of the perspex cake board the 5″ cake was on, I knew it was highly likely that some chocolate would still be there and it would transfer to the bottom tier. I was also a little concerned the Tui wouldn’t hold. But as it turns out everything came together fine. I used two poly dowels to support the top tier and candy melts to attach the Tui to the top tier. Photos taken all I had to do was dismantle it all so that I could separate the cakes for Mr Fussy to take his one to work. I now had to prize the Tui off the top tier. The candy melts had done the job so well it was difficult to remove the Tui. And you don’t get to take something that’s been stuck to the side of the cake off without leaving some carnage. It’s not too bad, but again I’m thankful that no one will likely witness the cake uncut. The Tui wasn’t spared from damage either. Some of the tail has broken off. No tears were shed. I have some photos of what it looked like all complete and I’m pretty happy with the overall look. To anyone else this just represents a slice of cake with coffee at morning tea time. I’m not too precious about the cake.

Quite like this guy. Mr Tui looked good there for the few minutes I took to take photos.

Quite like this guy. Mr Tui looked good there for the few minutes I took to take photos.

So New Zealanders and Kiwis everywhere. Enjoy the long weekend that is ahead if you’re in New Zealand. Happy Waitangi Day (for Friday!).