tall tier madness

three tiered wedding cake with pipped lace, peony flowers & an extended middle tier

 

I had the honour & privilege of attending my vet’s wedding last night. Not as a guest of course, but rather as one of the catering servers & also as the cake designer along with my partner Eirini.

Nice event, small, beautiful location… & of course, lots of booze. Like any good wedding should have.

Did I mention I also had the fortunate luck to witness my vet dancing on a bar wearing his wife’s veil & exposing his midriff? Oh yes, good fun. Going to have a hard time keeping a serious face the next time Loki needs a checkup.

Still, I do have a certain soft-spot for weddings. Between the booze & cake, there really can’t be anything but a good time.

This cake here gave us a hell of a time though. Even though the weather has cooled off, it has been humid as all hell. Do you have any idea what humidity does to fondant? Huh? Do you?!

Humidity makes fondant sticky. I mean stickier that superglue. Shiny too. It becomes a sticky, shiny mess that just loves to rip & mark all over the place.

Don’t even get me started on the fact that every road in Syros seems to be either on a steep incline/decline or on a hairpin turn. & the potholes! Did I mention that the design of the cake made it have a very high centre of gravity? Oh, yea. Transporting it was a JOYOUS occasion.

Still, for all the complaining I seem to be doing, Eirini & I were honoured to have the opportunity to put this thing together. Just getting to play with gold luster dust, pipping lace & an extended middle tier, more than made up for the frustrations that awaited us.

So here it is. Our newest creation. I think it may even be our last wedding cake for 2013 seeing as wedding season is over. That does make me a little sad. Anywho, still thrilled to have had all the opportunities we had this year, both of us have been incredibly grateful for all the work that has come our way.

http://culinote.com/widget/amazon-widget/code/amazon523f4971cbac18.46999724/size/1//

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guilty feelings

I’ve got a red grape jam recipe that I’ve been sitting on for almost a week now.

Why haven’t I shared it yet?

Well… a cake order took precedence.

MY BLOG IS BEING OVERRUN WITH DESIGNED CAKES!

designed, gluten-free cake featuring the sea, music & a sail-boat

Not going to lie. I absolutely love having the work & the opportunity to keep creating more cakes… I feel with each one we do, Eirini & I improve constantly.

A big part of me misses the regular updates of recipes that could be created on a daily basis. Not cakes. Not overly complicated, time consuming, energy sucking monsters… but healthy, filling & satisfying recipes.

I’ll post up the Jam recipe next. I promise. For now I have just one more cake though. (one more for now).

designed, gluten-free cake featuring the sea, music & a sail-boat

A special order for a greek-american who loves Syros, the sea & singing/music. I think we managed to capture the order pretty well. As always though, I’m left looking at the cake & only seeing the flaws. The areas where “I could have done better”. This is in no way a comment on Eirini, as it’s the parts that I did where I’m left with criticisms. Still, I am very happy with the cake as a whole.

The recipe used was a modified version of the dark chocolate quinoa cake. I’ve posted the recipe again with the alterations made in order to satisfy the requirements of this order…. ENJOY!

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“it’s a nice day for a white wedding”

peach buttercream roses, polka dotted pink pearls & a pink peony on top of a chocolate, gluten-free wedding cake

There have been a whole load of cakes lately on our feed over here at Whatever’s Left… this cake stands out from the rest though since it is the only wedding cake out of the bunch.

I’m so happy to report that this is also the very first wedding cake done in Syros!!! Looks like I may just end up making all my dreams come true after all! Yes, it’s true, someone made a comment once about how I was insane if I thought I was going to have a career on an island as a gluten-free cake designer & how I needed to lower my expectations. Goes to show that I’m persistent!

….because not only did I make the cake, I also made sure that 250+ guests were satisfied with each having a slice of cake. Oh yeah baby, 27kg of rich, moist quinoa chocolate cake later & I can finally say I made it through to the other side of that ordeal alive.

peach buttercream roses, polka dotted pink pearls & a pink peony on top of a chocolate, gluten-free wedding cake

I can’t take all the credit though. I have to thank Ntanos for lending me 12 large baking trays & the use of his truly awesome oven that nearly overwhelmed me with it’s sheer greatness.

I also owe a huge debt of gratitude to Eirini P. once again. She kept me focused, inspired, & really helped in an amazing way. She keeps calm & she has solutions. I’m lucky to have someone as passionate as baking & cake design as I am by my side.

 Alright, a little about the cake before I end this banter…

On top we have a beautiful baby pink peony made out of sugarpaste. Next up, it the pink pearl polka dots on the white fondant…. & last but not least is a layer of peach buttercream roses. All on top of my triple chocolate threat cake from earlier last week. Not bad for a weeks worth of work if I do say so myself!

Right, on that note, I am well & truly exhausted…. xxx

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chocolaty cake for the sports lovers

basketball & soccerball cake with the NIKE logo & "JUST  DO IT" slogan.... with a chocolate cake in side & a mascarpone filling... gluten-free

I think the thing I like most about making cakes, is the reactions of the people receiving them!

This girl who ordered this, wanted to give the cake as a gift to two of her friends who had their nameday on Monday. One friend was heavily into basketball, the other was a lover of all things NIKE. You can’t see it in this picture, but the side of the cake had a football (soccerball for you Americans) pattern on it!

Eleni, the girl who ordered it loved it so much, she ran up to me & hugged me!

That’s the kind of reaction that always makes me endlessly happy.

Any way, there’s a rich chocolaty cake in the middle of all that decoration, & a mascarpone filling to it….. It’s a little sweeter than my usual cake, but that’s also because I was making it for teenagers… and you can never have enough sugar when you’re a teenager!

gluten-free designed cake

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Vango turns 40!

chocolate & hazelnut layer cake with a delicious purple basil whipped cream filling & decorated with crystalized purple basil leaves.... entirely gluten free

Haaaaaaaave you met Vango?

No?

Vangelis happens to be the Co-Head of the happy little catering company known as Chili Catering. The very same company I’ve been working for, for the last 2+ weeks. With him, I also work with Eirini, you know, that wonderful girl I made the strawberry & mint macarons with & also did a series of trials before arriving at the idea of a roulade with.

chocolate & hazelnut layer cake with a delicious purple basil whipped cream filling & decorated with crystalized purple basil leaves.... entirely gluten free

It’s a fabulous team. There’s also Costas, he can come across as a little grumpy & be hard to know, but once you crack through, he’s pretty fantastic too.

Back to Vangelis….

Did you know he’s turning 40 today? That’s quite impressive if you ask me. He’s been persistent that he wants nothing to do with a birthday cake…

Eirini & I don’t care one little bit what he wants. We’re going against his wishes & whipping him up one any way. Why should he get to deny us the joy of making a cake just because he’s said so?

chocolate & hazelnut layer cake with a delicious purple basil whipped cream filling & decorated with crystalized purple basil leaves.... entirely gluten free

Since he’s quite the Chef & very imaginative with flavors, I’ve decided to do a cake that will be layered…. • hazelnut • hazelnut & milk chocolate • hazelnut & dark chocolate •
Then, in between each of these delicious layers, there will be a wonderfully light, basil whipped cream.

layers of hazelnut & chocolate sponge cake filled with a purple basil whipped cream... gluten free

It’s heaven.

Even more heavenly, the design.

More often than not, I finish a cake & I’m sorely disappointed with it. Not that it isn’t good, it’s just, I always tell myself “I can do so much better”. Not to brag or anything, but I am so ridiculously pleased with myself over this cake that there is no bringing me down. Not today. Can’t wait to show him what Eirini & I did!!!

Did I mention that I lovingly crystalized each & every basil leaf myself? From purple basil plants growing in my garden which I actually grew all by myself from seed?!?! Oh yea, every single part of the process.

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