Anyone who follows this blog knows that I am not really enamored with making sculpted cakes. There are other aspects of baking that I enjoy much more then making a sculpted cake: classic baking has always had a greater appeal.
All of this to say, when presented with a challenge I don’t often say no. Take the above cake for example. I’m sure your first thought was ‘cool’, shortly followed by ‘What’s on top?’ It is quite a random assortment of cake toppers but I really enjoyed making them.
My brother is currently doing his PhD in food sciences. For his supervisors birthday he wanted to have a cake that represented each item he and his colleagues were currently experimenting with. So you get: banana, apple, tomatoes, carrots, radishes, and an egg.
Several of his colleagues abstain from eating eggs which presented a challenge for the actual cake. I did some research online and was surprised to see several sites claimed that the absence of eggs made no difference: as long as you replaced the missing moisture with water. This is what I did and there was a definite difference in the rise of the chocolate cake. But I was told that during consumption, texture wise, it was still very good. Next time I would probably go and buy an egg substitute instead of taking my chances!
I finished it was a classic chocolate buttercream decorated by the fruit and vegetable shapes. The toppers themselves are made out of marzipan that I dyed by hand (Yes, I was walking around with pink hands the day after: all part of the trade!).
This cake was a lot of fun to make and almost made me think I enjoy intricate cakes. Almost:).
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