“wedgewood blue…” was the colour the bride wanted for her croquembouche. I tried my best to match the exact shade of blue and I think it got pretty close. It’s not always easy to achieve a particular colour in pastry work since food colours are limited and sometimes the base is not white.
I like to work with pastel shades. Not only is the result elegant and pretty, it also uses less food colour. I get requests for strong colours occasionally. Like a black fondant cake or a red one. If you ever attend a party with a cake of such strong colours, I suggest you skip eating the fondant covering. The amount of food colouring that goes in there, hmm…
Published October 26, 2010
*Patisserie Open* - Cakes Online , All things sweet and yummy!
Tags: birthday cake, butterfly, fondant cake, kid's birthday, pink, princess, princess theme, singapore, tiara
This cake was ordered as a gift for 2 little girls’ birthday – with a princess theme. And butterflies. Everything you see on this cake is handmade and edible. The tiara and butterflies are painstakingly made using piped royal icing left to harden. A few extras had to be made since they are extremely fragile. I don’t think the tiara made it to anyone’s head!
A variation of the popular Petite Bow Cake, this one is in a gorgeous blue topped with a pom pom bow. The sides of the cake has a fan like pattern with a sugared surface for an added sparkle effect. Simple and very pretty! I imagine this looking good for a wedding luncheon too.
I had accompanied a good friend to her bridal fitting and had the chance to talk to her gown designer who happened to be looking for a wedding cake. She wanted a grand looking cake with flowers. So I designed a 5 tier fondant cake with fresh flowers and crystals to match her gown. Topped with a custom crystalised initials of the bride and groom, I think this should be grand enough and won’t be dwarfed by the opulent stage decor.
This cake unleashed the florist in me and I enjoyed putting up the flowers. The crystals were a pain though. They had to be individually stuck onto the ribbon and there is A LOT of crystals, not to mention the crystal studded intials as a cake topper.
But I’m sure this looks better than most hotels’ fake wedding cake:)
For a 21st birthday theme, I made some cowboy accessories including fondant cactuses, a sheriff star and a chocolate cowboy hat!
All edible although it wouldn’t taste very nice…
Guess what the cactus spikes were made of?
I’ve always wanted to get a chance to make some fondant bees. They are soooo cute, don’t you think? I’m sure little Kate will like them too.
I was thinking, ladybugs should be cute too. What else? snails? Butterflies, maybe certain caterpillars. Though in real life, these insects cause me some grief. I thought the yellow butterflies in my garden were pretty until I found loads of green caterpillars on my plants and munching much of my plants away. Not so cute!
A Singaporean bride residing in France requested for the traditional croquembouche as her wedding cake. I was excited about this project as it would be displayed at a prominent hotel and she wanted an autumny gold, orange feel to it. Lots of gold pom pom ribbons, icing maple leaves and chocolate oak leaves should do the trick!
The result is stunning and I’m so happy that the guests enjoyed the profiteroles and was so kind to write me a thank you note:)