I am fully booked for the month of November and taking a "Crate Break"... Ops! "Cake Break" in December! Closed for the year! Open for commissions for 2016.

Monday, June 7, 2010

A Violin Fit For The Virtuosi

This is a 3D sculpted violin cake specially made for a young lady who plays the violin and loves listening to classical music. Much research was done on the anatomy of the violin before the start of this cake project, to the point where I can name most of the parts now... cake art can be educational too. ; )

 Voila violin!

The belly of the violin, featuring the chin rest, the tail piece and the button anchoring the tail piece...

  The tail piece holds the strings and  the strings pull up over the bridge...

 and stretch above the fingerboard, to be played by the violinist.

 f-hole on each side of the belly.

The neck and head of the violin, ending with the peg box and the scroll. The neck is decorated with sugar orchids.

Oh yes... everything on the cake is edible... including the strings! 

Thursday, June 3, 2010

Going Solo On The Traditional Indonesian Layer Cake

A month after  attending the Indonesian Layer Cake course, I decided to make the traditional  Indonesian layer cake on my own lest I forget the process. Here's the result,

Managed to achieve 16 layers... not bad for a first timer! The texture was buttery and moist. The way to enjoy this cake is to slice it into thin slices and to savour it slowly, taking in the aroma of the spices. Some people like to eat it by removing and relishing each layer at a time. It makes for a great tea time cake!

All wrapped up in cling film and ready to be chilled in the refrigerator after a day or two. This cake is made with lots of egg yolks (more than 20 for this 9 inch square cake) and without preservatives, would not last long  at room temperature in our hot and humid Malaysian climate. Best to chill it then bring it back to room temperature before consuming.