Monday, August 24, 2009
Thursday, August 20, 2009
Wednesday, August 19, 2009
This is my first present cake. It was easier than I thought it would be in constructing it, but the fondant loops must dry over night before you can put it together. I used chocolate buttercream over a chocolate cake. I used different sized cutters to make the circles.
This is the mushroom house that I made with the giant cupcake pan. It was a lemon cake filled with a thin layer lemon curd and lemon cream. I used the meringue based buttercream which proved to be difficult to smooth over the curve to the of mushroom cap but with a little patience it turned out quite well.
Saturday, August 15, 2009
This is my first attempt at a topsy turvy cake. It's white cake with raspberry cream filling. I now see why people usually make these out of fondant as it was very difficult to keep the smooth finish of the buttercream getting messed up while stacking it. There was plenty of wailing and gnashing of teeth but it actually survived the car ride to its destination so the cake's structure was sound.
Welcome to Fat Cat Cakes where the rich and beautiful are edible and tasty. My name is Amy and I'm writing this blog to showcase the cakes I've made. I've been decorating cakes for about three and a half years. I took my first Wilton class in the march of 2007. I started working in a grocery store bakery after about a year and have moved from there to work at two other custom cake shops. The grocery store was a perfect place to get my feet wet in the cake decorating business. The cakes were simplistic in construction and design, mainly roses or airbrushed cakes with plastic cake kits, quantity over quality was expected. After about six months I sought employment at a custom cake shop and to my surprise I was hired. They used a meringue based icing that they made themselves that didn't crust. At first I found it difficult to work with, but after some practice I came to really love the smooth texture and finish you can get with it and it's mainly what I use for all my cakes now. After about a year there I move to a new state where I got another job at a custom cake shop. There they used a much stiffer icing that can almost be molded like play dough. I was impressed at how well they could use this to there advantage and make some really beautiful cakes with it. I'm grateful for the experience of all three places and I would like for you to see what I have done so far and check in later on for new developments.