cakes, prose, woes -- the photos, food & thoughts of a french-speaking seattle-native in brazil

In the end, you're just happy you were there—with your eyes open—and lived to see it. -AB
In the end, you're just happy you were there—with your eyes open—and lived to see it.

Saturday, October 19, 2013

A Wedding Cake

Hello Codets. It's a hot October day--perfect for a rooftop wedding party. We delivered this 25 pound cake this morning to a rooftop wedding party in Jardins -- I know very little of the clients other than that they are a Dutch woman and French man and are modern enough to choose flavor over cliché fondant. A wedding cake can be anything you want it to be. White, tiered fondant is not the only "cake" you can have at a wedding. A wedding cake should be more personal than that; it should show off a bit of your personality. Or, it should probably just taste good. Yeah. If you are going to be spending the kind of bling most people do on a wedding cake, you should at least get the best damn tasting product out there. 

This cake is comprised of four layers of (real) strawberry cake, three layers of dark Irish cream truffle, three layers of a strawberry cream and is covered in a vanilla butter cream. Yeah, it tastes good. The decor atop the behemoth, as always, includes fresh flowers. No one eats sugar paste or fondant flowers anyway, so why not just use real ones? They can last in the fridge for days. The bride requested the cape gooseberries specifically as she had seen them on my display cake at the last Night Market i participated in. They taste like unripe cherries, but are beautifully unique as they come in their own crispy, slightly rustic foliage. Where the wild flowers are.

We haven't posted a recipe here are the Salty Cod in months, so since we are talking about cake, let's discuss our recipe for our Irish cream chocolate truffle. I have made over 10 batches of this in the last month alone, it's pretty damn popular. Usually i serve them on the dessert table at catering events, but the same recipe is versatile enough to be converted into a cake layer. If you intend to use this truffle recipe for a cake layer, please note that i use a form (such as acetate plastic used in the Momofuku cake method) secured around the cake in order to make the truffle set evenly.

Irish Cream Chocolate Truffles

200 grams dark chocolate
1/3 cup cream
3 tablespoons Irish cream liquor (like Bailey's)

1) Chop chocolate into manageable pieces (unless using chips) and melt in a double boiler set up (or place a pan inside of a larger pan with water).
2) Add the cream and liqueur and whisk really well until all chunks are melted.
3) For truffles: pour chocolate mixture into a dish and refrigerate until solid to the touch. Roll Tbs size balls in dark cocoa powder.

The watercolor effect is quickly becoming our signature style. I feel it to be the most refreshing and easy on the eye. For information on how to order a cake in Sao Paulo, please contact me through my professional website.

For the rest of you, as always, thanks for stopping by.

No comments: