Spring is bringing new sugar flowers to The Sugar Garden. This peony is not finished yet, but I already like it!
I got a call from a customer who knew precisely what she wanted. The occasion: her daughter’s thirteenth birthday; the design, a cake she saw in England, was strictly non-negotiable. No matter what alternatives or options I offered, she had made up her mind before getting in touch with me. I like working for determined people, and even if I’d rather have created something from scratch, I got along with my client’s requests for the design.
Since guest were all teen-agers, we chose a two-layer cake with no alcohol soaking. The lower is a chocolate cake layered and covered with orange-flavored chocolate ganache, lightly soaked with orange syrup. The upper is an orange sponge cake, lightly soaked with orange syrup, layered and covered with dark chocolate ganache. I covered both cakes with marzipan, then with Regalice fondant, the best available on the market at the moment, if you ask me.
The chosen design, with a quantity of tiny flowers in different shapes and colours, and sugar butterflies, was adorable, and preparing the cake was fun, although a little tricky. Shaping the butterflies was especially difficult: for the lack of a specific cutter, I had to shape each butterfly with a scalpel, and believe me, it’s easier said than done. Eventually I made it, and the result lived up to everybody’s expectations. All decorations are made of sugar flower paste (gumpaste), which is by far my favorite ingredient. Even though it requires organization and quick processing times (it dries quickly when exposed to air, and when dry it becomes almost unusable), it gives excellent results.
You can judge the results in the pictures, taken in far from optimum light conditions a few moments before delivering the cake. Just seeing Nadia’s expression (the nice, though exacting, lady I spoke about at the beginning of the post) gave me a great satisfaction for my work.
Today is a very special occasion: my Country’s 150th birthday. Italy is young, beautiful and blessed with a colourful personality, as many are the souls of people gathered together to build the Contry. Yet after 150 years, some consider it an unstable, irreconcilable unity, but if we all could realize that unity is what made our Country strong, any doubt would be replaced by the pride that must be strong in the bottom of every Italian’s heart. Happy birthday, Italy. Let’s get to business, now… here comes the cake!
I made a three-layer cake for this special event. Roses are there to remind of the beauty of our Country, their colours speak for themselves… Preparing sugar flower paste (SFP for the initiated) roses that size took quite a lot of time: about half an hour each. I made 29, I leave you the math. A simple cutout, again made in SFP, painted gold, to remind the Lady’s age sealed the deal.
The cake complements a themed window in a famous bookstore in Brescia’s centre, surrounded by books and waiting to be admired by passers-by.
Even if you don’t have plans for grand celebrations, fuel the love for your Country.If you’re at home today, pop into the kitchen and make a cake, decorate it with green, white and red candles, gather your loved ones and all together put the candles out, wishing all the best to Italy.