I give a lot of credit to Michelle for creating this fantastic video because it really helped me in making the above roast pig cake. (Although I must say, mine turned out a little wider than anticipated! :D)
“…There was a pig, and he was big. He liked to dig, and wear a wig. He did a jig, and ate a fig. He was a big, big pig!”
I just had to share these videos and quotes from one of my greatest inspirations – Ron Ben-Israel.
He has been dubbed by Modern Bride magazine as the “King of Cakes.”
Ron Ben-Israel is known for making amazing luxury wedding cakes. His style includes fondant-covered wedding cakes that are decorated with sugar gumpaste flowers.
He also specializes in using elements of the wedding dress in the cake. To do this, he makes food-grade silicone molds from pieces of lace and beading from the actual dress.
And he ooozes passion.
Check the 2:40 mark to see his special locked drawers of fashion molds from Carolina Herrera, Monique Lhuillier and Vera Wang:
Quote Ron: “People think that I’ll be heartbroken to see the cake being cut. However it’s the most joyous occasion for me that actually the bride and groom hold hands together and cut the cake. It’s the first task they are doing as a married couple.”
And here’s a great video on what it takes to recreate the look of jewels and bling on a wedding cake:
Quote: “Once the cake is baked and frosted and stacked it’s like a blank canvas. I have all the elements – sugar flowers and decorations. Once my hands get on the cake, it’s like a performance. You don’t stop, there is no going back, and the result always surprises me.”
Check out the 6:03 mark to learn one of the secrets to getting a sharp corner! The above video is an excellent explanation on how to professionally cover a cake in fondant, by one of my favourite cake decorating bakeries, Planet Cake, located in Sydney, Australia.
I love to watch how she moves her hands and body, from how she:
uses her forearms to flatten the fondant
uses her hands to smooth the top edge
stretches the fondant in the front of the cake to get the ripples out
sways her body back and forth to cut the fondant and shape the edge
I also really like how they use a 2:1 ratio of ganache to crumb coat their cakes. Not only does this provide sharper c0rners, it is also more stable and room-temperature friendly.
If you want to learn more about cake decorating, you have to watch the new show Fabulous Cakes on TLC! I think this is one of my favourite cake shows I have seen so far!
Fabulous Cakes is about educating the viewer on how fabulous cakes are created. They explain, in detail, the technical aspects of making cakes.
Each show goes to a different city and follows different professional cake decorators though the entire process. They definitely share some great cake secrets and innovative cake techniques.
They follow the professional cake decorators – in depth – through every step of the cake:
the customer consultation
planning and structure
carving and crumb-coating
covering in fondant
They even sometimes catch the painful “cake disasters,” and what the decorators do to fix them! I love carefully watching the expressions on the decorator’s faces – you can almost read their minds when they know something is wrong.
And this is one of the few cake shows that reveals the prices of the cakes! I really appreciate this as it gives a greater understanding of what people are paying for these amazing works-of-art.
This show is definitely not nearly as scripted as some of the others. It really is more about explaining and education people about what a cake goes through from start to finish.
For anyone that is interested in learning how amazing cakes are made, I highly suggest checking it out.
Update: I just saw the New York episode and it was awesome… It featured one of my favourite cake designers, Kate Sullivan. There are some really great cakes that come out of that city! And the guys from City Cakes NY??? – they’re ripped! I am sure they have no problems lifting cakes around!
His expression at about the 1:22 mark is priceless!
Quote Ben: “This is like driving a glass car.”
For me, the fear of a cake disaster is a common one. Have you every seen a cake fall over or had a cake disaster happen yourself? For more examples, just check out the painful Cake Disasters photo album and comments at CakeCentral.com for not-so-sweet images of mishap cakes…
In this article I will share some tips I have learned about preventing cake disasters:
Here are more fantastic cakes from the Threadcakes contest! All entries also feature step-by-step photographs, some also even include video. Plus a paragraph from the (sometimes exasperated) artist.
The thing I really want to point out is the time it takes to complete the cake. Some contestants quote 30, 40 hours, or even a week’s worth of work. Often I hear of customers gasping at the price tag of a cake – but think about it: how much is 30 hours of work worth?