A deliciously sweet way to say Happy Birthday: luscious red velvet with Swiss Meringue Buttercream frosting. I hope Nana had a wonderful day.
Saturday, February 27, 2010
A month ago I decided to check out the world of competitive sugar arts (yes, it really does exist, but I know that with cable cake show you probably knew that). It was the Arizona show in Glendale. While I didn't place in my division, I did receive some very high marks on my cakes (98/100 with one judge). It's obvious that these decorators spend weeks creating their sugar sculptures (no real cake here, folks. Mostly all dummies under that frosting), so if i decide to try again I'll know to start much earlier to create the level of detail that is needed to bring home a medal.
I did two cakes. A tiered and a single layer. This tiered cake was covered in fondant and had gumpaste picados and flowers. I sculpted the bride and groom from gumpaste and fondant, painting with color.
Who knows if I'll do it again, but the experience was fun.