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IMntHRimEVRYWHER — Snoopy Birthday Cake
Published: 2009-03-22 09:03:33 +0000 UTC; Views: 23496; Favourites: 17; Downloads: 64927
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Description
8" White chiffon cake moistened with simple syrup, filled with ganache and iced with swiss butter cream. decorated with marzipan models, pastillage dog house and modeling chocolate rocks. this is what the snoopy cocoa painted plaque is for, made the cake right after i finished the plaque.i should have whipped it a little more because the icing looks a little yellow. and snoopy was hard to make cuz i had to add a ton of titanium white and powdered sugar to him that the marzipan just wanted to fall apart.
it went to good use though; it fed my friends, students at Arizona State Uni. they enjoyed it and like 8 of us devoured the whole thing.
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Comments: 32
Ahh Snoopy!!!.
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yeah, it was a real pain to shape, i had to add so much titanium dioxide to the marzipan that i actually had to start making a powdered sugar do w/ it first and incorporating that into the marzipan. by the time i got a close enough white, it was far too crumbly and messy, didnt want to shape well. marzipan was all we could use for the project so i had to make it work, and i did, i was really happy w/ it. i jst wish i whipped the buttercream a little more cuz it looks pretty yellow. i would prefer pastillage or gumpaste. fondant is usually too soft and when you set it down to rest, it forms flat spots. gumpaste or pastillage dry too quickly on the surface to allow that to happen.
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Ive never worked with gumpaste and im not even sure what kind of material pastillage is..
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pastillage is a quick-drying powdered sugar dough w/ vinegar. used to make simple shapes and plaques. only problem w/ pastillage is there is a lot of sanding involved, w/o it, they tend to be too rough, so sanding smooths it down and makes it sexy. its nice to paint on and such.
gumpaste is what most ppl use for sugar flower work for decorating wedding cakes and such. its a really nice medium, i really lik playing w/ it.
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Im alot for the "eatible stuff" still..
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gumpaste is amazing especially if you put them on fondant covered cakes. cuz you get to save and keep them for as long as youd lik. and technically, they ARE edible, jst not palatable. i think fondant decorations are pretty much the same way if making figures and such. marzipan is way tastier for edible decorations however marzipan get overworked quite easily.
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Actually..
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i lik the marzipan better. but thats because almonds always go well with chocolate. the snoopy bday cake is actually marzipan figures and the cake is filled with chocolate ganache which the asu students, my friends, completely devoured and massacred the cake. theyv even invited others walking by their dorms if they would lik some. a cpl ppl did join us, some didnt.
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I used to adore Snoopy when I was younger! I am so jealous about how smooth you can get your icing D: Through years of practice I bet!
I'm glad that the cake was practically inhaled xD; It sounds so yummy from the description x3
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its actually a really good icing to work with, especially when you want it almost absolutely smooth. ive only been in the pastry field for almost 2 years now, and really, havent had many cakes come out of my house. so mostly, it was what they taught me in school and the amount of cakes ive done in school. not really too much practice, just learned from a really awesome instructor who also happens to do cakes out of her house.
Italian buttercream is so much tastier and doesnt have that grainy/chalky feeling, that also makes it much easier to ice. sometimes you get little air bubbles that get pulled open, but those are easy but just another light swipe of the offset spat.
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lol this is so cute. :3 Good work, you should upload more often. : D
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thanks, i would if i can keep baking and decorating. i should start decorating dummy cakes. that way, i can just peel the decor back off when i tire of it, and makes something else. when i get a job, maybe what i make will be worth taking a pic and posting it.
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All of those sound like good ideas and the one were you bake for real sounds the tastiest.
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you just might have to, or maybe, if its possible, you might be able to get me to make something to mail ya.
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That would be so awesome! I don't think it would quite make it through the mail though. 
Besides if I came to were you worked I could say hi.
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it would, i sent some truffles to my mom when i was in candies class. she lives in KY and of course me in az, they had to be iced. i shipped them overnight and they made it fine.
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Thats awesome, I bet she loved them too.
Your a sweet person, just like your food. lol
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thanks, she better have. i havent heard anything bout them since, only that she had to give some away. thats why my family hates it that im a pastry chef, but they absolutely love what i make.
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Well there you go, you said it yourself. They absolutely love what you make, so of course she loved them. ^^ Oh and your welcome.
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is this vanilla flavored? it's adorable; what was the inspiration for the Charlie Brown and Snoopy?
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we were talking about pictures that needed to be approved for our cocoa paintings, it needed 5 shades of cocoa butter/cocoa powder paint. she emphasized that snoopy was not 5 shades over and over, so, all i had in my head was snoopy/peanuts. the plaque had to reflect the theme of the cake. so i gave my instructor a scene of snoopy, woodstock and the sorts. it was ok, so i made it. it is pretty much vanilla flavoured, it wasnt something we needed to make elaborate with flavours and fillings, so its just chocolate filling in a vanilla cake, moistened with simple syrup, covered with vanilla swiss buttercream. thanks
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so this was a school project? i feel like a dunce
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thats alright, the class was Cakes and Centerpieces (BK212). it was the first cake we did (not the first thing we did, that was a croquembouche). the project was Novelty Birthday Cake w/ cocoa painting. it was when i went to Scottsdale Culinary Institute(LCB North Amer.) it was about a year ago now. ive been out of school since october o8 now.
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i remember our 2-week baking block when i was in school (it was a private academy in Texas, not affiliated with LCB -- this was in 2005). one of the baked goods I made was a Devil's Food Cake with hot pink American buttercream and toasted coconut. I called it the Paris Hilton cake because it looked as cheap as she did but dang it tasted good... 
are you working as a baker or cook now?
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thats a great name for that combination. no, i am actually currently trying to relocate myself to either nashville, hopefully or if all else fails, ill end up in st louis or louisville. my mom lives in western kentucky so im goin there first cuz the three cities are within driving distance, 2 hrs for nashville, 4-5 for the other 2. this way, ill be close to home and the country but still in a large city for jobs and experience. later on, i wanna get my bachelors in pastry at the culinary institute of america.
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