wedding cakes
We did wedding cakes last week. Ours came out pretty nice, despite the setbacks, et cetera, et cetera...
"Of Stripes and Swirls"
A cheerful bouquet of tea roses adorns the top of this classic three-tiered ivory wedding cake. Vertical yellow stripes, snow white swirls, and delicate apple blossoms give a contemporary twist whilst a touch of gold pearl finish add shine and shimmer to this splendid centerpiece.
The original name of the cake was supposed to be Shining Shimmering Splendid, as in "A Whole New World" from Aladdin but the guys vetoed it. Also, I realized that it was rather cheesy.
But I could not not have those words in my cake description--they, in a way, epitomized our cake. So like the creative writer that I should be, I worked them in.
A photograph of our cake is posted in my friendster account. Check it out if you want. :D
- - -
Still related to wedding cakes...
A couple or so years ago, all I could think about was what I wanted to do after graduating. I wanted to be a wedding/debut planner.
Cue guffaws, shrieks of laughter, la di da.
But yes, I went through that stage when I had just seen The Wedding Planner, when I had about three or four chick lit books all about weddings and their consultants and organizers, and I had just come from "the season", i.e. the year when I had a debut to attend every month.
It seemed to fit--I am extremely organized when I want to be, I'm a sap, and I love the energy that goes with it. Of course I conveniently forgot that I'm not exactly the most extroverted person but I could work on that.
Then I grew up and decided I wanted to be--and I still want to be--a YA author/pastry chef. I'm on the journey to being the latter, but I'm stuck on either going left, straight, and right on the former. For now, let's focus on being a pastry chef.
I want to work in hotels and cruise lines but ultimately what I want is to make wedding cakes. We're talking Pastry Bin, Clay Cakes, Cake Concepts. I don't need a celebrity clientele--I just want to be the one to bake and decorate the symbolical dessert of marital ceremonies. I want to discuss with the bride and the groom about whether they want chocolate mudcake or fruitcake, fondant or buttercream, white-on-white or black-on-white, classic or modern, flowers on top or bride-and-groom...I want it all. I want to be able to tell them that fruitcake is the best bet if they want to do the traditional "let's save the topmost layer for our first anniversary" (because fruitcake is soaked heavily in alcohol, it will last the longest--however, never fear: you can still have different cakes in your other layers, if fruitcake just makes you gag). I want to be able to advise them on what fillings goes with what cake flavor (raspberry and chocolate is an unbeatable combination).
You all get me? I want it!!! And so do two of my friends...we've formed Q.E.Q. (pronounced as "kek" as in barok "cake"; it means Queen Empress Queen -- inside joke) and we're praying that someday we'll be situated in a huge loft as our office--downstairs strictly for baking, upstairs for meeting with clients, etc.
So come on party people, if you need a wedding cake/birthday cake, call me! :D
"Of Stripes and Swirls"
A cheerful bouquet of tea roses adorns the top of this classic three-tiered ivory wedding cake. Vertical yellow stripes, snow white swirls, and delicate apple blossoms give a contemporary twist whilst a touch of gold pearl finish add shine and shimmer to this splendid centerpiece.
The original name of the cake was supposed to be Shining Shimmering Splendid, as in "A Whole New World" from Aladdin but the guys vetoed it. Also, I realized that it was rather cheesy.
But I could not not have those words in my cake description--they, in a way, epitomized our cake. So like the creative writer that I should be, I worked them in.
A photograph of our cake is posted in my friendster account. Check it out if you want. :D
- - -
Still related to wedding cakes...
A couple or so years ago, all I could think about was what I wanted to do after graduating. I wanted to be a wedding/debut planner.
Cue guffaws, shrieks of laughter, la di da.
But yes, I went through that stage when I had just seen The Wedding Planner, when I had about three or four chick lit books all about weddings and their consultants and organizers, and I had just come from "the season", i.e. the year when I had a debut to attend every month.
It seemed to fit--I am extremely organized when I want to be, I'm a sap, and I love the energy that goes with it. Of course I conveniently forgot that I'm not exactly the most extroverted person but I could work on that.
Then I grew up and decided I wanted to be--and I still want to be--a YA author/pastry chef. I'm on the journey to being the latter, but I'm stuck on either going left, straight, and right on the former. For now, let's focus on being a pastry chef.
I want to work in hotels and cruise lines but ultimately what I want is to make wedding cakes. We're talking Pastry Bin, Clay Cakes, Cake Concepts. I don't need a celebrity clientele--I just want to be the one to bake and decorate the symbolical dessert of marital ceremonies. I want to discuss with the bride and the groom about whether they want chocolate mudcake or fruitcake, fondant or buttercream, white-on-white or black-on-white, classic or modern, flowers on top or bride-and-groom...I want it all. I want to be able to tell them that fruitcake is the best bet if they want to do the traditional "let's save the topmost layer for our first anniversary" (because fruitcake is soaked heavily in alcohol, it will last the longest--however, never fear: you can still have different cakes in your other layers, if fruitcake just makes you gag). I want to be able to advise them on what fillings goes with what cake flavor (raspberry and chocolate is an unbeatable combination).
You all get me? I want it!!! And so do two of my friends...we've formed Q.E.Q. (pronounced as "kek" as in barok "cake"; it means Queen Empress Queen -- inside joke) and we're praying that someday we'll be situated in a huge loft as our office--downstairs strictly for baking, upstairs for meeting with clients, etc.
So come on party people, if you need a wedding cake/birthday cake, call me! :D