The competition: Fondant, Gold, and Pringles...
Time For Fondant
Once I had taken the cakes out of their pans and crumb coated them all, it was time to start making my cake.Each tier was covered in white fondant.Now, I’ve made many cakes.From a small 6 inch single tier to a 200 pound wedding cake, but this cake was different.The bottom tier was 14 inches in diameter and about 7 inches high…for a cake this is huge!Just covering the bottom tier in fondant took almost 5 pounds of fondant!
About three hours later I had all of the tiers covered, and after re-covering some of them (more than once) they looked perfect to me!It was a Friday, and I wouldn’t be able to get back in the kitchen until Monday, so I carefully wrapped them in plastic and placed them in the freezer.
The Beginning of the End
On Monday, during class, I pulled the cakes out of the freezer to thaw.After class was over it was time to start decorating the cake.I whipped up a batch of royal icing and got my spatulas ready for a long night.
I started to stack the cakes only to realize that the cakes had settled and the fondant had become wrinkled.I knew from that moment on that it would be a ‘cake-tastrophe’
I only had three days to go from plain white cake to completed wedding cake.If I was making this cake for a client I would have had months to prepare and design, but for this contest I only had a week and a half.It was Monday, almost two in the morning and I was exhausted.Ericka and I moved the cake out of the way and we headed back to our dorm rooms to try and get some rest.
Surviving on Pringles
On Tuesday, my partner in crime Ericka was there for me to help me decorate the cake.We started by making fondant decorations to add to the cake and piping royal icing onto the cake in filigree designs.
Each night we would get out of class around 7:30-8:00 PM and start working on the cake.Because I had such short time to finish the cake, I skipped going to dinner to work on the cake.Ericka and I would only stop working to munch on a few pringles, have room temperature water out of dirty styrofoam cups, and rub our tired eyes.
Upon countless hours of hand cramping and numbness from piping royal icing, it was time to painstakingly paint on the gold.
To Be Continued…
Browse Culinary Arts Schools & Colleges
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- A part of the Select Education Group (SEG).
- Offers several scholarship and financial aid opportunities for students who qualify.
- California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
- 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
- Flexible Scheduling
- Financial Aid
- Transferable Credits