Dropped off the Barbie cake today. The lady had a happy but scared look on her face. I think because it's the equivalent of a half sheet of cake, in dress form, and apparently it's just for one little girl. No party, like I had originally thought. So, I hope they have some hungry family members.
I got home, and checked my email, to find another cake order. And I figured I would eventually get an order like this...but not necessarily these circumstances... An X-rated cake. For a lady's birthday. No problem. It's not unheard of...the lady who emailed me said it's for her boss's birthday on the 3rd of August. She goes on to tell me that the cake should be real kinky...whips, chains, what have you, because this special lady is a professional mistress in her spare time. She says the lady has a website, if I'd like some inspiration for the cake. I email back, and say sure! I figured I'd get a call for one of these eventually..no problem. Send me the link if you like. I tell her, the idea I had was to do a transvestite torso, with the phrase "Surprise! Happy Birthday" on it. I send the email off, and think to myself...how bad could it be? She lives in hick town Jacksonville, that's the size of a quarter.
The email back states that she is extra happy that I'm able to do it, and the idea sounds great! She says it's hard to find someone to take her seriously about this stuff, and leave the email with the link to the website.
www.mistressdiabolical.com
okay, I'm no stranger in the night here...I've seen my share of stuff. But I think the disturbing part is....A.) this stuff is happening here, in this little tiny town, and B.) there is an organized group you can join. Most of the contraptions were just hilarious...and the checklist was very thorough... I guess now, I just feel a little overwhelmed. I hope I don't let them down! I mean, you can only make cake so pornographic after all.
So, yeah....my first fondant penis and boobs...wish me luck.
A blog following a quest for better baked goods, and a better self through exploring food.
Friday, July 27, 2007
Sunday, July 22, 2007
Big on taste...clumsy on design
I did a cake in a SUPER rush this morning for Matt's units goodbye party. I really could have used double the time I had to do it in...but in the end, though the filling was threatening to spew out of the cake, the logo did good, and it tasted fantastic. I did a yellow butter cake, made with butter and buttermilk, filled with a strawberry puree, and iced with homemade chocolate buttercream. Ringed by chocolate covered strawberries....not the prettiest one I've ever made...but a winning taste combination for sure.
Thursday, July 19, 2007
Second verse, same as the first...
Okay, so my previous entry, I posted the pic of the Tweety cake. For Kebra...(ethiopian for glory of kings, hehe. brandon :-D) and I put it in the fridge. All snuggled in it's box awaiting delivery. Then, later yesterday, I decided to sneak a peak and see how it was doing. The black of the outline and text bled ALL over the cake. I tried several cruddy patch jobs, before realizing I had to scrap the whole cake.
When you do a buttercream transfer, like I used to make Tweety, you have to put the transfer in the freezer to harden. Thus making it easier to apply to your cake. What wasn't included in the directions for making said transfers was a little tip about the condensation that undoubtedly forms on the transfer as it descends in temp. This condensation destroyed my cake. Plus, North Carolina is humid as hell right now....I wanted to fricken cry. Matt gave me some reassuring hugs and said "get thee to walmart" to get supplies to redo the cake. After I got home, and re-iced the cake and re-traced the transfer, I got on the net and did some digging. I'm not the only one who's run into this problem!!! Thank god, cause I felt like a loser. The best way to fight condensation is a regiment of paper towels. Draping the towels over the image, and changing out paper every 5 minutes as the cake comes to normal temp. It worked. I delivered the cake thirty minutes ago, to a happy customer.
I also decided to steer clear of the black for the writing, and also, wasn't fond of the original layout...so I added a banner in Tweety's hands and did her name larger at the bottom. I actually think it turned out better than the first go! Hooray, it's over!!!
When you do a buttercream transfer, like I used to make Tweety, you have to put the transfer in the freezer to harden. Thus making it easier to apply to your cake. What wasn't included in the directions for making said transfers was a little tip about the condensation that undoubtedly forms on the transfer as it descends in temp. This condensation destroyed my cake. Plus, North Carolina is humid as hell right now....I wanted to fricken cry. Matt gave me some reassuring hugs and said "get thee to walmart" to get supplies to redo the cake. After I got home, and re-iced the cake and re-traced the transfer, I got on the net and did some digging. I'm not the only one who's run into this problem!!! Thank god, cause I felt like a loser. The best way to fight condensation is a regiment of paper towels. Draping the towels over the image, and changing out paper every 5 minutes as the cake comes to normal temp. It worked. I delivered the cake thirty minutes ago, to a happy customer.
I also decided to steer clear of the black for the writing, and also, wasn't fond of the original layout...so I added a banner in Tweety's hands and did her name larger at the bottom. I actually think it turned out better than the first go! Hooray, it's over!!!
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