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I have been making entremets,molded entremets,cheesecakes and all things pastry for yrs. I decided to try and learn theme cakes. This is my firstone,a practice cake for a upcoming babay shower my sis is throwing. I'm also making a entremet and molded entremet for it. I had the most trouble with the bow. I am used to modeling marzipan like in my Buche De Noel. Fondant is so soft. I know about adding tylose or gum tex to it when modleing unfortunatley no way to get that anywhere near here. i ordered some Tylose. I hope that makes the fondant easier to model.Also had trouble as you can see with the end of the skirt getting that ruffled/pleated look. I think my fondant was too thick. All constructive criticism welcome here to learn not fish for compliments.. :)
Chocolate and caramel mousse
Spiced tea mousse over a spiced cake triangle,triangle or any shape is always smaller so mousse will cover the whole thing
Marzipan pumkins,tuile leaves
3D-Greek key jaconde sponge wrap around
My plain chessecake recipe with white choc cream cheese butter icing,cherry topppin(can) and piped with tempered white chocolate swans
The ingredients in this cake I came up with. Cake is on a bed of toasted coconut,meringue mushrooms,Filling before rolling is white vanilla icing sprinkled with toasted pecans,dried sour cherries soaked in spiced orange cake syrup that is also briushed on the cake before the filling,then the whole thing is covered in a classic choc butter cream . Figures are marzipan
Jaconde sponge wrapped and mousse single
Made with Hazelnut honey flavored chco mousse and inserts of coffee creme brulee with a disc of chco sponge cake on bottom and a cocoa meringue disc in the middle
Banana cheesecake with wht choc cream cheese butter icing
Chocolate cheesecake with 3/8th inch of caramel and macadamia nuts on bottom before baked. Rose Levys neo-classic chocolate butter cream on top.
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