Hello my Cakers, Bakers and Beauties,
Sorry that I haven’t posted in a couple of months, I’ve been travelling again and going through some things…More about that later but for now.
Right let get straight into the blog post…
A Couple of months ago I was asked to make a birthday cake for a very special lady,
Ms Crystal Afro of the United Kinkdom Blog.
Crystal was the ideal customer in the sense that she knew the basic aspects of the cake she wanted – (a Victoria sponge cake in the shape of the number 30 with yellow icing) but was open to suggestions and let me use my imagination for the final result.
For me, people who are too specific are very hard to please because they have an exact image in their mind and it’s not possible to produce an exact match for what is in their imagination, in addition I NEVER copy cakes – yes there’s nothing wrong with that and it takes a lot of talent and skill to reproduce a real cake from a picture/photo but I prefer to use my own original ideas.
My first challenge was how to make the cake in the shape of a number 3 , I considered carving the cake but I wanted to minimize wasting cake and ingredients by not having lots of off-cuts, I decided to hire a couple of number cake tins and found a shop not too far from me that offered this service, I reserved my tins 2 weeks in advance but when I arrived at the shop to collect the tins I was informed that the ‘0’ was not available because it was in Scotland!!! I was not offered any explanation or apology for this, in fact the customer service I received at this shop went from bad to worse but this post is not going to turn into a rant about bad customer service…
I had no choice but to hire the number ‘8’ tin instead because it was the day before Crystal’s party and I didn’t have time to ring around looking for another shop that had what I needed.
When I got home my first task was to cover the cake board with yellow fondant, it was easy to colour the fondant by kneading yellow food gel into it but I had been misadvised (by the owner of the same crappy cake shop) about the amount of fondant I would need and no matter how many times I re-rolled that !”£$%& it would not fit over the 20” square cake board!
I had to go out and buy more fondant, colour it again knead it for ages and then finally I was able to roll it neatly over the cake board and add the finishing touch of a black satin ribbon.
Yes there are a couple of imperfections but I was still proud of how it turned out. My next task was to work out how I was going to turn an “8” into a “0” without the whole thing falling apart, I traced the tins out on some cardboard to give me an idea of the final shape I wanted to achieve.
Baking the Victoria Sponge cake was pretty simple and the “cake surgery” was not as complicated as I thought it would be… Icing around the 3 was actually much more difficult than I imagined it would be and I struggled to get the icing completely smooth in the crevices, I used a buttercream-hybrid icing of my own invention it has a very buttery and creamy texture due to the addition of double cream and yogurt in my recipe.
I added a few pink highlights as requested by the Birthday lady and a few edible crystals around her name, I didn’t want to go too overboard on the decoration as it was a cake for a grown up after all! After a day of baking and decorating the cake was all packed up and ready to go.
I was also an invited guest at Crystal’s birthday as well as a few other UK Naturalistas, I asked the ladies to pose and show me their cake faces!
I had a really great time at Crystal’s Party and thankfully Crystal and her guests really loved the cake, mission accomplished!
Here are some amazing photos of the taken by Raymond of a A-Picture Photography, thank you very much to Raymond and Chelena for giving me permission to use your photos on my blog.
The “3” cake was demolished in a matter of minutes and the “0” was not far behind…
I have a lot of love and respect for Crystal, Crystal thanks for letting me make your birthday cake it was an honour and a pleasure.
Thanks for Reading