Well that is the style I call my baking. I use a minimum of artificial colours and artificial flavourings in my cakes and nearly no sugar paste. Why?
Here are my reason.
1. I grew up in Sweden when artificial colours in food was banned, it was lifted when we joined EU but most people thought the brightness was weird and also the flavour. In 2003 EU banned most of the colours that had been banned in Sweden before. So I use less bright natural food colourings if I use them at all. Sometimes a candy or two with them slips through.
2. I am not used to artificial flavouring in baked goods and I can taste them and it taste very weird, not like the real thing. I do use almond oil and almond extract because I have small child and bitter almonds and kids isnt a good combo.
3. I can get ill from both flavourings and food colours, yeah it sucks, there is very few candy I can eat and sadly chocolate doesn't agree with me either. *sigh* Life sucks when it comes to that.
4. I have to many friends with allergies and medicines and diet that doesn't suit high flavoured , bright cakes, or just most things sweet or savoury. I become good at making treats even for those who cant have sweets. You should see my amazing sandwich cake, yes made with savoury sandwiches.
5. Sugar paste cost and arm and a leg here. We mostly use almond paste to cover cake here , which has also become expensive. I can get 200 gram of sugar paste for the same price as 1 kilo pork mince and also I am not used to the texture and flavour and so are most of my friends.
So will my drab cake fit in here?
I can make amazing allergy friendly cakes but no rainbows.
Are you a hobby baker or do you sell? What matters is what the people you make your cakes for think. Muted tones can be gorgeous, it's more about the composition, creativity and skill of the baker. Post some pictures, I'd love to see what you do!
This is one thing I like about fondant over buttercream. The colors/chemicals can stay in a thin, easily avoidable layer on the outside. The idea of a big mouthful of bright red buttercream makes me cringe a little. But I don't forgo colors altogether.
Oh I so wish I was a professional baker but my body betrays me. I have a muscle disease that tires me out easily and makes me shake bit sometimes. I am great on wobbly lines. ;)
I only bake because for a few moments I forget my pains and life become wonderful and then it comes back and bites me in the rear, but it so worth it for those short moments of peace.
I did a miss on my daughter´s second birthday cake and bought green sugar paste instead of marzipan, that was horrible.
Welcome to CC and we all look forward to seeing the creations you make within the limitations you have listed. It is always refreshing to have a different point of view and you may become a frequent poster and expert on how to do things when a customer asks for a special diet item!!
SInce I had a hard drive crash, I dont have many pictures on this tiny hard drive. I am just making do until my friends come and rescue me and I pay them with cake and rye bread as always.
I can link if that is oki, I hope I dont break any rules by doing so, if I do I'm sorry.
Snickeresque cake, shortbread biscuits, caramel, peanut butter butter cream, chocolate ganache and a mix of salted and honey roasted peanuts
Oscar the second cake, classic Swedish cake, that little cake serves 12 with no problem, it an really rich cake.
A white chocolate polar bear on top of a Guinness cake covered in Guinness ganche and smarties ( the birthday guys favourite candy).
Lemon curd mousse on top of a white chocolate brownie, covered in white chocolate ganche, the lemon curd mousse had a glaze on top, it oozed and people loved it.
Dkitll: Limited, you should see how it is when all friends and brothers are here, then it is egg free, gluten free, chocolate free, citrus free, strawberry free, stone fruit, rapsberry, cloudberry and black berry free , milk free cake that is on. Oh and no beans or coffee .
Yeah, I still manage to make a cake.
@CatPoet welcome to Cake Central, your contribution is appreciated. We have members in more than 200 countries who range in experience and different taste. Thank you for sharing.
leanneW is it ok to show the savoury cakes I make?
Photos in the gallery have to be decorated items. But you could start a conversation in the lounge about your non cake hobbies and include links to your savory creations. Thanks for asking.
Well the savoury cakes are decorated. I can show you the dragon.
Wow, that dragon is awesome, but unfortunately it's not decorated cake, cookies, or sugarwork. I know we'd all like to hear more about your savory decorated projects in the lounge forum.
I will tell them. In Sweden this is counted as a cake, even though this one is filled with pastrami, roast beef, cucumber and ham. Yeah we are an odd bunch.
Oh well on Sunday there will be cakes from me, 3 of them . Oh I just remembered I forgot to make the decorations for one. I hope I have time tomorrow, I cant whisk and bake Old fashion krokant in the middle of the night.