|Posted by Rae on March 1, 2011 at 5:10 PM|
It's been a while since I blogged the steps involved in making a custom cake, from the initial consultation until the last slice is eaten. A client recently requested a cake in the shape of the Eiffel Tower-standing up with full detail. As the risky gal I am, of course I said I could do it. I can do anything-in my head. Whether or not I can make it happen in the real world is another story.
WHAT HAVE I DONE
To say I am afraid of this cake would be an understatement. I am scared that my math will be off and all my work will turn into a frustrating pile of sugar and tears. But this is part of the process. It starts with a lot of measurements. In school, I hated math. Not becuase I was bad at it (I am actually pretty good), but I hated the preciseness and lack of leeway. As the creative type, I enjoy the leniency of life. I thought cooking would allow me the leniency and creativity I longed for, until I saw the scale. Cooking is all about weights and measures. In the home kitchen, you can get away with feel, but when you are cooking for profit, every extra ounce costs money.
Now as I begin Le Tour Eiffel, I have a ruler and not a spatula in hand.
This weekend-Eiffel Trial #1....Stay tuned!
Categories: Behind the Icing