I present to you the “mosake” (mosaic cake)!
Me and my better-half celebrate our birthdays on the first days of January and, of course, the dates could not go without a cake.
The original idea was to make a simple cake with a mosaic band in the middle, but it felt wrong. Well not wrong… but little. As I was assembling, it was just too cute to be only a band and I went for the whole thing.
The succulents were a personal challenge. I have been thinking about succulents for a while, since they are everywhere in the (use-to-be-dry-not-anymore…) California, and this was a great match! The colors complement well and they look well placed.
- 6 x 8 in (it was quite tall);
- Orange and chocolate cake;
- White chocolate ganache filling;
- Gumpaste succulents and cords.
Special thanks to Valerie Pradhan, from the Wilton Method, from who I learnt the technique to make this beauty possible.
I chose to make a different kind of center for my wild rose, instead of using the regular steamens I am using a cut center that makes my flowers stand out giving them more depth.
In order to obtain this effect on your center you can use an impression mat or just puncture your gum paste sphere with your veining tool.
First day: center day!
Make centers in advance is a crucial step, especially if your project involves (as mine) a lot of flowers. These are just some of the many centers that I have prepared and set aside to dry. Always making more than I intend to use in case of emergency.
If you love to dacorate your cakes with flowers, whenever you have time off, make centers!
To close this week with a golden key, let me show you my buttercream rustic cake.
This imprint technique is pretty simple, you just use a fork to mess your perfectly smooth buttercream (yes… this can be harsh… LOL). You can use this technique anytime you want to achieve a wood-like texture, for example.
Although is not a cake made for a hot/humid weather (the buttercream can overreact, decide to leave the building and just melt when under heat) on a tempered climate it can easily be outside of your fridge for up to 3 days (depending on your choice of filling as well, of course).
- 6 inches x 4,5 inches cake
- Buttercream finish
- Piped roses (Tip 103)
- Piped leaves (Tip 352)
The good thing about these simple leaves is that they are really simple to make, and quite a nice experience. 🙂
First you cut the shape of the leave you desire. (You can use a cookie cutter for that, I don’t see why not.).
Then with your vein tool (the thinner side), mark the center and cover all the sides with veins.
In order to give them some shape, rip some tissue paper and lay them on top of it until they are completly dry.