My Sculpted Bee-hive and My Topsy Turvy cake!

Couldn't decide what I wanted to sculpt, it was between a teapot and a beehive. Went for the bee-hive, with handmade bees...buzzz!!!...can you spot the lipstick on miss queen bee on the top?..

Figure Modelling!

I really enjoyed this class, I could not believe that it was possible to make an edible figure that looked so real...Our Instructor Sally Bratt is truly gifted!

Here is my little edible fairy!!.....check out her nail polish, bracelet, earrings and of coarse the worm on top of the apple!!...

Sugarwork and Gumpaste flowers!

Brush Embroidery on the most delicious chocolate cake I ever made!

Brush Embroidery is used to produce attractive designs on a cake very quickly. Flower motifs are mostly used for this technique however it can be used just as effectively in duplicating lace motifs from a wedding dress and folds of dresses.

Highlighting and shading the dried work gives an added dimension to the finished work. White brush embroidery on a white background gives a delicate finish ideal for a wedding cake but white on a darker background highlights the delicate and intircate work even further.

Joseph Lambeth Method

This week we were introduced to the Joseph Lambeth Method of piping which is derived from a style of decorating that was popular in England where chefs and decorators would use a lot of intricate piping to create 3-D scrollwork, leaves, flowers, and other decorating on a cake. The Lambeth Method is still popular today and is frequently one of the methods used by wedding cake designers and decorators to decorate ornate wedding cakes.

Fondant

What an exciting and sore second week! I can barely type properly after all the royal icing piping and colouring fondant. I wonder how these professional do this?...they must have really toned hands and arms.

Our new instructor Jaqlyn Douglas taught the basics of cake decorating and getting familiar with all the essential tools needed for specific techniques.

It was all about fondant, gum paste, basic royal icing piping skills and 50/50. An array of food colouring including edible silver and even some edible 24karat gold dust...what girl wouldn't be excited...

Cakes and more Cakes!

It has been two very busy weeks for me. I was not able to even come on the computer to check my emails. Thanks to blackberry I was able to browse through some of my emails during the day.

The first week being July 5- July 9 was all about baking cakes. I learned the proper techniques and tricks to the perfect cake from an amazing pastry chef Charmaine Baan. We made all our cakes to be used in the following weeks to decorate. She also taught us to make jams, jellies and perserves that can be used as fillings with buttercream in our cakes...and of coarse buttercreams and ganache....ohh and this was so delicious!!

The friday of the week we met another pastry chef Maxine Knight who taught us gluten, dairy and egg free cakes. I must say this was a very interesting class and it really opened a new door into making cakes the nontraditional way.

The countdown begins!

Last Saturday I visited the school and made my last deposit for my course…so yay!! Its official! I also had to get some more supplies including my apron…so the count down begins!



Week 1: The Art of Baking


Week 2: The Art of Cake Design


Week 3: Confectionary Treats and Speciality skills part I


Week 4: Confectionary Treats and Speciality skills part II


Week 5: Advanced Cake design


Week 6: Custom Client Cakes

Bonnie Gordon

I get asked all the time about what school I will be attending in a few weeks, so I thought I would share some info on Bonnie Gordon and her school.

Bonnie Gordon is a cutting-edge designer who is setting a new standard in Canada for wedding cake style and design. Her cakes are edible sculptures, each an original and delicious work of art. From the time she showcased her first cake at “Toronto Taste”, a major fundraising event, Gordon’s cakes have wowed. Whimsical, captivating and meticulously designed, her cakes demand attention because of their beauty and uniqueness. They are centerpieces in every sense of the word.

Bonnie has a Master’s Degree in Fine Arts but after the birth of her second child, Bonnie realized it was time for a career change and she began taking chef’s classes. She soon switched her focus from savoury to sweet when she realized the incredible potential for the creation of art using cake-decorating materials. Her passion for her newfound career led her to classes at the Culinary Institute of America and Edwald Notter’s School of Confectionary Art.

Th Bonnie Gordon School currently offers a wide range of classes in the edible arts created for hobbyists, aspiring cake designers as well as professionals who wish to upgrade their design and technical skills. For those whose wish to pursue a career in the edible arts they offer professional level classes.

I took part of her bio from her website, if you want to know more about the wonderful things going on at the school please check out her website www.bonniegordoncakes.com. or the bonnie gordon school on facebook.

the start of my sweet adventure!

I have always had a passion for baking since I can remember. My first cakes were made with my faithful easy bake oven some 20 years ago! Those memories truly shaped my endless passion for baking delicious and beautiful cakes.

I am a foodie hunter always in search of the most delicious cakes or desserts. When I have tasted one, my adventure truly begins! I am on the hunt for the perfect recipe to duplicate it. My sweet adventure has lead me to purchase numerous baking books, endless searching online for recipes and of coarse trying all these recipes. And what a great and satisfying adventure it has been for me and my husband so far!

I had been thinking about doing a culinary course for such a long time, it took me months to find the perfect school and course. Thanks to my husband who read an article on Bonnie Gordon and all the great things that were going on at her school. I did my research and knew in my heart that here is where I wanted to go. I will be starting my journey in the professional cake world July 5, 2010 to August 13, 2010.

Follow me as I take my sweet adventure!