Monday, October 12, 2009

The Versatile Circle

So my sister, Tran's birthday was in August and of course I made her a cake. I love making cakes for my sister 'cause every year I ask her what she wants and every year she says, "whatever you want to make me" <--- cake designers love this answer :). Like me, my sister loves bold colors so last year, I made her the below two-tiered cake with simple red flowers that remains one of my favorites to this day.
This year, I noticed that Tran had accumulated a lot of green stuff (clothes, bags, accessories, etc.) and made a comment to that affect. She responded by saying that green was her favorite color and I instantly felt like a heel for not knowing my own sister's favorite color. But, I quickly got over it and decided to make her a green cake for her birthday to make up for it. =D

My sister's big day fell on a busy week, so I chose a design that was fairly quick to execute. In terms of cake design, fondant circle cutouts are unquestionably the most versatile, not to mention virtually foolproof design element a designer can use. It's as simple as cutting and pasting, literally. Circles can be placed in a myriad of patterns to achieve designs that are cute, whimsical, modern, retro, and just plain cool . For my sister's cake, I went with the traditional "pretty" with the extra bit of oomph coming from the oversized gumpaste flowers I had made the week prior.

Here's a shot of the cake with the flowers placed to the right. .....and now to the left. I prefer the flowers on the left, don't ask me why.

I've seen this circle pattern used many times on other cakes but mostly done with very pale colors on a white background so that the tone on tone coloring almost resembles a texture. With the darker colored circles that I used, your attention is definitely more drawn towards the negative space left by the circles. The overall effect calls to mind gingham checks, no?......which immediately makes me think this cake would be fabulous done in red for a country wedding, maybe displayed on a bed of apples. But, I are some close-ups of the gumpaste flowers.
I had loaned out my 12" cake stand but still wanted an elevated look for this cake so I MacGyver'd a cake stand by placing a flat serving plate on top of an upside down bowl. And to prevent slippage, I threw in a small square of grip padding. Ta-da!
So the moral of this blog post? Fondant circles are your friend and you can make a cake stand with almost anything. To end, a pic of my beautiful sister and her equally beautiful gal pals :).
Lien Sanchez
Crazy Cake Company

Thursday, October 8, 2009

Less is more....

September passed by almost in a blur and boy do I have a lot of blogging to catch up on. First off, I must write about Amy and Kendall's wedding cake back in August. Amy loved the simple beauty of the April Reed style of cakes and showed me one in particular that she wanted to use as inspiration. Since she wasn't a fan of fondant, however, she asked if the smooth look of fondant can be achieved without actually using fondant. And always looking to please, of course I said yes.

I pride myself on precision sharp edges on my buttercream cakes so it was almost painful having to dull the edges to get the more contoured "fondant" look, but I wasn't feeling so bad after I saw how it softened the look of the cake. Below is a close-up. I absolutely love that Amy and Kendall chose to go with the natural look (and not to mention taste) of real vanilla bean buttercream. So divine. :)April Reed's designs exemplify the phrase "less is more" so the only thing needed to accent this 4-tier wedding cake were a few gumpaste peonies. The table set-up. Too bad the floating candles weren't lit, I bet that would casted a lovely glow.The cake table was lined up almost perfectly with a covered cable line on the wall and at just the right angle, we were able to capture this heavenly shot. Love, love, love it!! See, even in photography, less is more. :)

Lien Sanchez

Crazy Cake Company