File:Winter Wedding Cake.jpg

Again, this one taken with a cell phone (too busy rescuing a neighbor's loose dog to have time to find the camera), taken through the display glass and priced, for class, at $6 slice. We had seven days to select, plan, cost out, make, and decorate a cake from a photograph with some basic restrictions. This is a chocolate devil's food cake with orange chocolate ganache completely covered in white fondant with gumpaste flowers and band, with royal icing piping, to serve 75 guests.

Chef Instructor gave me an almost-perfect score (my fondant was a little dry and dusty along the base, and pulled a little thin when I was covering the middle and bottom layers, but I was only docked five points out of a possible 500). I'm actually proud of my final product, although I can go through and point out absolutely everything wrong with it (including too many flowers on the bottom layer). I'm extremely appreciative of Jovana, Michelle and Cyrus for being generous with their table space, my rambling annoyances, and my messing up their stuff and interrupting their work flow. They are fabulous classmates.

This is my third wedding cake ever, and the first not meant to be eaten (even though it was tasty. We had to present a tasting sample for Chef Instructor as part of the grade. And we learned in the restaurant block that taste is an integral part of presentation. Duh). I really like the "modern" design of cakes - flavor over all, with simple, elegant designs. This was for a "winter" wedding, and as a friend said, it looks like wedgewood china (or porcelain, as another friend said). I have wedgewood. I like wedgewood. It's all good.

Next, the "Chocolate Block" and sugar sculpturing. Yay! And that's it. Six more weeks of Patisserie and Baking classes at TCA and then no more daily trips up 183 to the Domain to see the motley crew of pirate bakers. Wow. Sadster.