Mississippi Mud Cake and Gumpaste Peonies

I put aside the supermarket brand rolled fondant and went to a proper cake decorating shop for the goods recently. It was time to step up the cake decorating game, and I decided I'd give the whole thing one last whirl with more professional ingredients and see if it made a difference. I was sick of the frustration that came with tearing fondant, modeled creations that wouldn't dry and had no flexibility and no ability to hold up when rolled thinly. I was at the point where I was considering giving up cake decorating all together-it was one mess after another. Every youtube tutorial I watched, I saw the ingredients being so roughly handled and they still held their shape. I was missing something.
Then I bought gum paste. My whole view on decorating changed, as I discovered most of my struggles were due to inferior products. Yes, you can use rolled fondant instead of gum paste, but the difference in results is sizable. I also used CMC powder with these large peony creations, which reduced the drying time significantly (I highly recommend this stuff if you live in a humid climate like I do!) To make the peonies lighter, I also used small round foam balls for the centre. I highly recommend using a foam mat, rolling tool and the easy peony cutters for beautiful, gum paste creations that could grace any special occasion cake.
As usual, I made Mississippi mud cakes with premium bourbon whiskey. The peonies were made with the easy peony cutters which made for quicker creations without all the wiring involved. The cake also has decorations of edible lace sugar veil, and was covered with aqua fondant. The peonies were dusted with pink petal dust. I love this contrast! What is your favourite colour combination?

Brisbane Cake Expo 2014

Last Sunday I went with a few friends to check out the first ever cake exhibition in Brisbane, expecting to see nothing but the best. We were not disappointed, as the finest and most talented cakies out there had put on a show. I was in such a hurry to immerse myself in cakes and fondant that I unfortunately forgot to put the memory card in my Canon. Sad, sad me became one of the masses, holding my dodgy phone cam up to snap cakes from afar. On coming home and showing some of the gloriously grainy pictures of amazing cakes to friends, it shocked me how some people viewed the artistic talent. While I am simply floored by the intricacy and creativity of these marvels on display, it appears not everyone thought they were that amazing...they spoke of taste over appearance. Maybe the old phrase "it's what's on the inside that counts" rings true even in the professional cake world?
So-it got me thinking-where do we cross a boundary with art and food?  Is there such a thing as too much art in food, to the point that we lose sight of what it actually is-cake? Some cakes, I admit, did look too heavily donned in fondant for the designs sake, to actually taste good (without of course, peeling it off as most people do anyway.)

But-who eats the cake anyway? Isn't it really just the obligatory centre piece at a party these days? It may as well look amazing as be edible!
I like to think of the two combined. The deliciously adorned cake. It adds a certain excitement, a focal point at a party. Of course though, when the percentages of fondant out weigh the percentage of cake, perhaps that is when we ought to call it art and not cake. What's your opinion?
Anyway, I am here to share my grainy photos and to tell you what seems to be the trend at the moment in the world of cakes. Here's what was making waves:

Sequins-edible sequins (usually gold)
Rice paper creations-rice paper cut and formed into roses etc.
Edible lace-sugar veil continues to make elegant waves!
Nude/naked cakes-I spotted only a few of these but know they're new on the cake scene
Metallics- lots of gold and silver, either as highlights or more solid splashes (tiers, sequins, glitter, use of edible gold leaf for a really shiny finish)

Nude/naked two tier cake with fresh lisianthus.

Cut out discs of peach coloured rice paper form these stunning edible roses. They are apparently affixed together only with spots of water.  Such a pretty delicate decoration.

Pretty purple floral cake pops and ornate cake stands for sale.

Cupcake towers are still very popular.

 Over-sized fondant flower on a plain two tier cake, and the other cake with a combination of watercolour sponging, gold metallic edible paint and fondnat flowers

 Some of the amazing creations in the competition. I was surprised that these were all fondant covered cakes! There were no chocolate paneled cakes, iced cakes or naked cakes to be seen.

 Alice in Wonderland tea party cake which stood over a metre tall.

Disney Frozen movie cake with giant glittering snowflake on top

 One of my favourites. It was so elegantly and simply decorated, while being quite unique. Three white tiers with giant pink and white cabbage roses made of rice paper, paired beautifully with fondant succulents! What a delight. Loved the cake board too, such an elegant finish.

 Gold sequined tiers alternating with light grey tiers, with intricate detail to each sequin. It also features a floral garland with splashes of lace. I think these flowers were also made with rice paper.

 Two tier cherry cake featuring printed  rice paper discs and ribbon.

 Pastels, bows, ribbons,lace, roses and pearls..so elegant!

 Quite amazing use of suspension here with this paint tin and brush cake. Love the wood look cake board.

Another Disney Frozen cake.

 Monster's Inc. and Toy Story cake

Little girl with balloons cake. I loved how unique this cake was. Not sure what the balloons were made of but I would say it's some sort of sugar blowing decoration (like glass blowing)

 Bridal cupcake towers featuring fresh flowers, fondant flowers lace and elegant floral pastel decorations.

 

Pretty pastel cupcakes

 I'm kind of obsessed with these cupcake towers.

 Suspended milk jug cake with strawberries, custard and mice. Awesome wood look cake board.

Black, white and gold makes for a glitzy and glam wedding or birthday cake

 I love this rustic three tiered naked cake with jam filling and fresh flowers! I want to sink my teeth right into it.

 Bling cake with ruffles and sequins and sparkled

Shiny metallic gold cake tier made with edible gold leaf, featuring black, gold and white peonies and ruffles.

How to Make a Baby from Fondant or Gumpaste

 Making this gum paste or fondant newborn baby is easier than pie. With the use of a silicone baby mold, you will have a perfect miniature, edible baby within minutes--and it makes you look like a pro without being one. You can make this little bubba lifelike with a little pink petal dust to highlight the cheeks and bottom and a tan or light brown petal dust for definition in the creases and to give a more realistic skin tone. Being a very fair person myself, I instantly started creating a Caucasian newborn, but you can darken the skin as desired.
These adorable babies are perfect  for baby shower cakes, cupcakes and Christenings and can be left as is or decorated with bonnets bows and frills, or popped into a little fondant cradle or pram as a cake topper. I am going to use the babies in Anne Geddes inspired baby shower cakes atop large open fondant roses. Pictures to follow!


How to Make a Baby from Fondant or Gum paste

You will need:

Silicone baby mold
Quantity of flesh/ light coloured fondant or gum paste (about the size of a golf ball per baby)
Knife
Greaseproof paper
One or two small paint brushes
Tan or light brown petal dust
Dark brown matte petal dust
Pink matte petal dust


1. Colour fondant as desired. Make sure it is dry to the touch, not tacky. (You may want to add some icing sugar or corn flour at this stage. Tacky fondant can prove problematic.) Take a piece about the size of a golf ball and roll it into a smooth ball. Elongate this ball between the palms of your hand.

 2. Gently but firmly press this fondant into your dry mold, paying special attention to the head and feet areas. (Do not powder or grease these particular silicone molds, as it may take away the definition of the baby.)

 3. Gently cut away any excess overhanging fondant until the fondant of the baby is level with the top of the mold. Brush away any left over excess and smooth the top with your fingers.

 4. Place the mold in the freezer for 10 minutes to firm. To remove the baby, gently ease it out from the mold head first, holding the mold at the front with both thumbs, pushing from the back of the mold with your fingers.

5. Place the baby gently on some greaseproof paper. Because it has been in the freezer, it may get a damp look to it--allow it to dry.

6. Take a small brush with a little tan or light brown petal dust on it. work into the creases and over the baby's body. Build up the colour a little more under the chin, in the arm and leg creases and the sides and underneath of the tummy. If you have a darker brown petal dust, brush this over the crown for soft baby hair.

7.With a smaller brush, use the pink petal dust to touch on the cheeks, bottom, elbows, knees and hands. You can also colour the lips with the pink, or use a stronger colour such as a watered down red food colouring to carefully stain this area.

Finished.