Lessons learned, Part 2:
I never have been, and never will be, good at piped decorations. You'd think a professional graphic designer could at least do a passable job at plunking icing down on a cake. Whenever I try, it looks like tiny birds lined up and took dainty little shits all over the cake. Next up, I will try something like this, with fondant cutouts rather than piped icing:
Without the phoofy bow, though. I don't like the bow. Rather... that looks beyond my abilities. I got this photo off the Charm City Cakes website, owned by Duff, the guy who has the Food Network reality show about... baking cakes. Mundane stuff, but cute cakes.
Oh, I'm sorry, Jake. You didn't want to hear anything about *you*, did you? Oh, all right... Here ya go. Your moment of Zen:
2 comments:
Kelly-san!
You are freakin' AWESOME!!!
I had never even heard of fondant until I read your blog...
I'm honored you're designing my wedding cake.
Btw, I took your advice & looked at more traditional dresses - the one I'm going to get *I think* is called a 'champagne' color.
Can you make the fondant's main color a champagney color??
I still need to think about the high-light color - I'm leaning towards a royal purple or burgundy. I'd like a really deep green, but my sislaw doesn't want me to pick green...
I guess I still have time to decide.
love you lots!
Screw Charm City, baby ... you got Carson City Cakes!! (Looks great, what the heck you talking about?) Love the ZEN pic ... OMG ... great pic you can use to embarrass him when he's older.
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