icing – Mon Voyage Culinaire

First of all, MERRY CHRISTMAS AND HAPPY NEW YEAR 2015! Sorry for being away for quite some time, I’ve had a few problems but now I’m back with more stories. This wedding cake was made by my mom. Isn’t she talented ? The tall cake wasn’t real inside, there were styrofoam underneath the gum paste. The wedding decoration was 100% made of gum paste. Everything was made from scratch. The small cake on the right, however, was real. It was a very delicious Surabaya Lapis Cake or in Indonesia we call them Lapis Surabaya or Spiku.

(Source: natacake.com)

The cake has two layers of sponge cake and one layer of chocolate sponge cake in the middle. Traditionally, there was a layer of strawberry jam between each layers. A lot of eggs (especially egg yolks) and butter are needed to make this cake, so imagine how soft the texture and how rich the flavor is going to be. This is one of my favorite cakes ! Find the recipe here:

Lapis Surabaya Indonesian Sponge Cake Recipe

http://eatapieceofcake.blogspot.com/2014/01/kue-lapis-surabaya.html?m=1

Now that I’ve finished my formal culinary education. I tried some short courses and one of them was gum paste. Gum paste, unlike fondant icing, it will harden out completely. I learned so many different techniques on how to shape so many different things. It was really interesting but patience is needed to make these. I was asked to choose one animation character that I wanted to make and I chose Tangled (or Rapunzel). The rest of people in the class chose different animation characters but so many people wanted to make Frozen. So these are some photos of my Tangled cake.

I finished this in 6 days with the help of my teacher, Yongki Gunawan. He is amazingly talented. He also has a lot of experiences and I couldn’t tell you how inspired I was to hear his story. Google his name and you could find him everywhere. I’ll show you some other cakes that the other students made.