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GinkgoWerkstatt — Ginkgo Cake
Published: 2014-04-13 18:06:04 +0000 UTC; Views: 1184; Favourites: 17; Downloads: 0
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Description
As I still have a lot of left-over fondant from the rose cake, I decided to make more cakes with it until it's all used. And why should I always just make things for others, right? There is no one else, who would make me a fancy birthday cake, so I had to do it on my own.A while ago I talked about cakes with cakecrumbs and she is kinda responsible for making me do an odd-shaped cake. I like challenges
This is dark & light biscuit with buttercream filling, wrapped in ganache and then the fondant. For me it was too sweet, others liked it.
From the left-overs of the sponge we made cake pops.
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Comments: 17
eine einfache strukturierung wär noch das tüpfelchen auf dem i gewesen, wenn nicht beim kuchen dann wenigstens auf dem dekoblatt. ginko ist ja recht einfach wegen den geraden linien.
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Das war damals mein zweiter Kuchen mit Fondant und der erste nicht runde. Mir ging es eher darum, dass vernünftig hinzukriegen (was auch nicht wirklich funktioniert hat). Um Strukturen etc hab ich mir da keinen Kopf gemacht - sollte eh nur ein einfacher Kuchen werden. Insofern hat es damals gepasst, heute würde das auch anders aussehen
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*A* ...
More motivations to go and practice my fondant skills ... !
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Made another quick one today
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It's for my great-uncle as a surprise. It's using the same green fondant as for the ginkgo-cake and similar flowers like the ones used for the rose-cake.
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What's the 85 for
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It was his 85th birthday today, that's why
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YES! But it was tricky, i think it was too warm and that's why the fondant started to crack at some parts. Especially the middle at the top, where it goes inside the leave, was a pain. But i fixed it all
Today i will do another small/quick one and then i will try something new and fancy (in black and white) next week
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As with everything there's always 5000 different reasons why, but the cracking often occurs when it's too dry. Sometimes it's because during kneading too much of the stuff we dust the work surface with (flour, sugar, whatevs) gets worked into it. Or sometimes it's been exposed to the air too long. The heat usually makes it go limp, rather than crack, but the weather can affect it in funny sorts of ways.
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Ah ok, makes sense as i had to use quite a bit of sugar powder while kneading (it started to stick quite quick).
Shall keep this in mind. Thank you!
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