My son, the budding architect, has always challenged my cake decorating skills with his annual birthday cake requests. A star destroyer, the city of Dale, Wellington … his requests tend toward angular, built structures difficult to sculpt in cake and icing. This year he asked for ‘a brick’. Just getting the colour right was going to be a challenge. And then I had to make the brick special in some way.
I thought maybe I’d cover it in lichens and moss (easy to fashion from frosting and Mexican paste). But a photo online caught my attention … I came up with a plan that I thought would tax my confectionery skills more than mere decoration would. A little maths, a little measuring, a little cutting, and …
There’s more to this brick than meets the eye.
I’ve been remiss. Crazy Cake Season is two-thirds over and I haven’t posted a single cake blog!
I admit, it’s because I felt this year’s cakes weren’t as good as previous years. In part, the kids asked for challenging subjects for their cakes: slime moulds (daughter) and a 3-D map of Wellington with all the buildings (son).
I resisted the urge to create a big pile of dog vomit slime mould for my daughter’s cake, and instead created a log covered in slime moulds of various species. Mexican paste worked well for the stalked fruiting bodies, and a little gum arabic glaze made them glisten like the real thing. All in all, it was a successful cake (she was able to identify most of the species, so I got points for biological accuracy, at least), but it wasn’t a cake with a lot of visual appeal for most people.
The Wellington cake was trickier. A map of Wellington? In cake?! I opted for a Wellington-themed cake, instead. Mexican-paste letters created a passable replica of the iconic Hollywood-style Wellington sign. A Mexican paste whale tail rises over the choppy waters of the harbour, and a replica of the Beehive proves you can actually make that building uglier than the original. The map? Well, I did try to create a map of the neighbourhood where my son will soon be living, but my icing wasn’t behaving well (it was a very dry 30 degrees C in the kitchen, and it was variously melting and crusting over), and that bit was quite a disaster. The end result wasn’t something to feast the eyes on.
But in the interests of full disclosure, here they are: this year’s lacklustre cakes. The good news is that they tasted great! The slime mould log was a lemon curd jelly roll that was one of the most flavourful cakes I’ve ever made, and perfect for summer. And the Wellington cake was a reliably delicious spice cake recipe with a beautifully soft texture. So, regardless of their look, they were enjoyed by everyone.
One more cake to go in Crazy Cake Season!