You may have noticed that our blog was pretty quiet at the start of 2016. That’s because we were working on a recent wedding — our own! I’m so excited to share some photos of the wedding cake, particularly the gumpaste flowers that were a labor of love over the first couple months of the year. (Photo credit above to the wonderful Tyler Branch Photo.)
With a color theme that spanned a gradient of dusty blues and greens, I made gumpaste succulents, silver brunia balls, dusty miller leaves, silver dollar eucalyptus leaves, and an assortment of white peonies, mums and filler flowers.
I had also made a dusty blue dahlia bundle for the surprise groom’s cake, but then forgot the flowers in the hotel room. Bummer.
Fortunately gumpaste flowers don’t die, so now we have a lovely gumpaste flower centerpiece arrangement to keep as a memento at home 🙂
The cake itself was a Napoleon, which is made of layers of homemade puff pastry with custard filling. After covering with buttercream and creating a tree bark pattern, I sprinkled the top with feuilletine flakes and dusted with powdered sugar. We only made the top tier as a cutting cake (the bottom tiers are dummies), and served our guests with Napoleon sheet cake from Porto’s Bakery which makes a delicious version.
A couple weekends ago, I soft-launched the new Milo’s Bonbons logo when I catered a wedding in Malibu. I’m excited to share what I made and describe that adventure in more detail, but I may need to wait for professional photographs, as I didn’t have much time (or lighting) to capture many good ones myself. In the meantime, here’s a quick preview of the wafer paper flowers I made for the wedding cake:
Wafer paper is made of potato starch, and with edible ink, you can print pretty much any color you want. I printed out shades of coral and pink to try to match the bride’s bouquet, and then cut out petals to assemble together with piping gel. It takes a little time, but it’s a little cleaner and quicker than gumpaste flowers. I also love the soft, romantic feel that wafer paper lends itself to. Can’t wait to keep exploring this technique!
More detailed post on the wedding to come!
Happy birthday this week to my friends Patricia and Chengos! I made this cake at the last minute for a potluck. The only guidance I had was “chocolate” and “maybe with fruit”. I thought about what I was originally going to make (apple tarts), opened up my favorite cookbook, Extraordinary Cakes, and the first page I turned to was “New York, New York,” a chocolate and apple cake. It was meant to be.
I don’t often associate apples with chocolate, but add in a little caramelization and rum, and it all comes together.
I used the same sour cream chocolate cake that I used for my previous German Chocolate Cake, since I knew I could count on it for a flavorful and light texture. I brushed the cake with rum simple syrup and then layered it with rum-spiked chocolate ganache, chocolate chantilly (whipped chocolate cream), and caramelized Golden Delicious apples.
The assembled cake was then coated with chocolate ganache, and covered with a chocolate glaze for a smooth finish. Then I placed thinly sliced Golden Delicious apples around the sides and secured with a ribbon. I didn’t have time to make additional decorations, so I arranged some fresh flowers on top.
Although you might expect this cake to be incredibly heavy, the lightness of the chocolate cake layers offsets the denseness of the ganache. I might skip the ganache filling layers in the future and save it just for the outer coating, but all in all, this was a unique and flavorful cake! Thin slices recommended for consumption 😉