One of my jobs is to transform two dimensional images of hotel guests to really bring me cakes. Hotel California, San Francisco cakes often easier to see what actually happen to be. A situation comes to mind, the Blue Orchid wedding cake episode (also known as How do I use fondant to cover a wedding cake tricky). Since this cake is a bottom layer of the square covered with round two levels, The first challenge was to make a nice square cake.

Although it seems easy, unless you made one, I do not know how much "fun" that is! The leveling and rectifying a square cake is never ending. Just when you think you're right on the one hand, focus their attention elsewhere and you have more work to do. In the episode of Blue Orchid cake, one of my personal set decorators, ice cream and tie-down cake. My contribution was to finish the product, work and organization of sugar paste flowers.

At first glance, fondant ribbons seems easy to do. Fondant is the smooth, silky finish that usually appear especially in wedding cakes. Before it dries and hardens, it has the consistency of dry "dough." In order to "surface", a cake, all it does is display the fondant and then was cut into strips of cake. Sounds simple, right? Well, on paper, but not in the real world! Fondant ribbons have a tendency to easily extend unlike, for example, cloth tape which keeps its shape. From the bottom tier of the cake was a 12 "square, I needed to deploy about 50 inches of ribbon fondant (twelve inches per side plus a couple extra as a safety factor).

I began with a big sausage, "which flattened me to roll easier. Working in a professional kitchen, I have the advantage of using a laminator mass to deploy my fondant pieces of uniform thickness. To prevent the rolled fondant from sticking, fondant covered it with a thin layer of sugar. I used a pouch of powdered sugar, which is simply a large piece of gauze folded into several layers, filled with powdered sugar, and tied to prevent sugar go everywhere. This method allows a sufficient layer of powdered sugar to prevent sticking but not enough to leave stains in powdered sugar fondant. This was especially important because it was working with fondant instead of white base. I cut the fondant into 1 "strips or about the width of a reference point using a pizza cutter.

A quick kitchen tip: I found that this tool does a better job than a knife because the fondant does not move and compress much when you cut the material. Fondant begins to form a dry skin quickly once exposed to air so I tell my staff to only cut a ribbon at a time and keep the rest of the fondant covered. Since the piece was so long, I had to take extra care not to stretch. The best solution was to roll it up. Unfortunately, even after filming, I still found it would be more likely to seek help to put on the cake. After to determine what share of the cake seemed the best and would be the front, I started on the back and directed the placement of fondant, as my assistant unroll the tape while walking in front of me.

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One important suggestion: It is much easier to apply the tape to the cold, hard butter cream cream soft butter at room temperature. Therefore, I worked with the cake directly from the refrigerator. The intermediate level needed four evenly spaced thin films, ½ "wide. The tape affixed to the top and bottom of the stands were easy to apply because they sat right on the edge of the cake. The center of the two pieces tape were a bit more complicated. Fortunately, the person who set up the cake and ice cream made just 3.5 "tall, making it easier to divide evenly in ½ inch. Using the ruler, I carefully marked the placement of the middle two bands.

However, another important tip: all seams need tape on the back line to maintain a professional appearance. After completing the middle level, put the tape on the bottom edge of the upper layer and the work of the fondant over! The final step was to add the flowers. The placement of flowers was delivered by the picture they gave me. The florist long thin pieces willow branch for accents, it is easy to bend. For branch rounded accents, I bent the willow in the desired size and secured with a small piece of wire florist, then reached agreement with the image. But my job was not done …

Although we put the product into a car and sent it to the reception room, although my staff assigned to other duties at the bakery, even though the surfaces were cleaned and cleaning tools, I waited. The phone rang. Facilities Manager told me that the client loved the cake! Finally, the work was done and the Orchid pastel blue episode was closed successfully.

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