Dog Versus Cake

I just had to share this….

I made this RV cake last month. After I heard back saying that the parents freaked out over the cake so much that they didn’t want to eat it and wanted to preserve it for the long run!!! (I suggested freezing, but with no guarantees.)

But recently, I got this very interesting – and in my opinion, hilarious – update:

Here are her words:


“…Funny follow up to the motorhome cake: my parents saved it because they didn’t want to cut into it. It sat out for a couple of weeks on display in their living room.  They had guests come for a weekend so my mom put it on a table down in the storage room. Next thing they know is that the dog is sick, they couldn’t figure out why, so inconvenient when the guests are there, etc.  my mom just happened to go down into the storage room and the dog had eaten a chunk off the back end of the cake!!!!! But the best part – the front and the figures are still intact so they hope to preserve that.”

[/end quote]

And then she sent me a photo!

Tactfully named a_dog’s_breakfast.jpg:

dog eats cake

LOL! I’m speechless. It’s like he started licking the board… then made his way to the fondant on the side, where then he uncovered what was underneath and went all out!

(P.S. The dog is doing just fine now. 😉 Poor guy, I can’t imagine how he felt after eating that much chocolate cake!)

Anne Wright Photography

I love looking at photos.

I had the fortunate pleasure of having my cake photographed by Calgary-based professional photographer, Anne Wright. Anne was very kind to share some of her beautiful photos that she had taken of the canoe cake I had created for David & Felicity:

Courtesy Anne Wright Photography

Courtesy Anne Wright PhotographyCourtesy Anne Wright Photography

Courtesy Anne Wright Photography

Courtesy Anne Wright Photography

Courtesy Anne Wright Photography

Courtesy Anne Wright Photography

Courtesy Anne Wright Photography

I would describe her photography style as modern, with a very soft feel.  I feel she’s especially great at capturing/noticing the fine details – the special details that make a wedding so unique and individual.

To enjoy more of Anne Wright’s fantastic work, please do check out:

Dallas & Mel’s Custom Wedding Cake Topper

This custom cake topper was a very special project for close friends…

Calgary Flames Custom Wedding Cake Topper

Calgary Flames Custom Wedding Cake Topper

Calgary Flames Custom Wedding Cake Topper

Calgary Flames Custom Wedding Cake Topper

Calgary Flames Custom Wedding Cake Topper

He loves the Calgary Flames, so it was a great idea to dress him in a Flames jersey 😉 .

The cake topper were made of Super Sculpey Polymer Clay. It was sculpted in a neutral colour, then painted afterwards. I might try mixing clay colours next time instead of painting, as some of the crevices were hard to get to. I worked on the project over the course of a week, but all together I estimate that it took about 15-20 hours to do from start to finish.

I was inspired by Smellybugs Maquette Tutorial – a professional sculptor who was kind enough to post the steps of the making of an amazing fantasy creature out of Sculpey/polymer clay. If you are seriously into sculpting, you have the check it out his tutorial!

The History of Rolled Fondant

So where did rolled fondant come from? I have been searching for the origin of rolled fondant for weeks now…  It had come up in conversation with a fellow decorator.  My initial guess was that maybe it was somehow related to fruit cake or marzipan.

I was delighted when my copy of  “Professional Cake Decorating” by Toba Garrett arrived in the mail, and it described, with the most detail so far, the invention of rolled fondant.  Not only does her book describe the development of icing, but also goes into detail about the development of the cake, as well as the development of piping and decorating.

This is the excerpt from her book “Professional Cake Decorating”, by Toba Garrett:

“From the seventeenth to the nineteenth centuries, the term icing usually meant that the cake was marzipan.  Marzipan was chiefly a celebration food, considered both a substance and a delicious confection.  As a substance, it was paired with sugar paste (also known as rolled fondant), and it could be shaped, sculpted, or molded into beautiful centerpieces.  It could be rolled, cut, stamped out, or dried, and candied fruits or spices could be added to it.  It could also be iced with glaze and dried in a warm oven before further garnishing.  Icing continued to evolve until the mid- to late nineteenth century, when royal icing was accepted and the art of piping began.

The early stages of sugar paste (rolled fondant) developed as early as 1558.  The recipe included rosewater, sugar, lemon juice, egg white, and gum tragacanth, them called gum dragon.  This vegetable compound is still used in commercial rolled fondant today.”

Mystery solved! Thank you Toba! More more information on the book Professional Decorating, please check out the following links: