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Go Fish!! Birthday Cake for Levi Bent-Lee

Another request for a cake to look like a real object! Only this time, it’s a fish!!

 

As I wasn’t about to bring in a real live fish as my model, a print out of a salmon will have to do! I ‘scale’ (no pun intended – lol) the print out of the fish to the size I want to do the cake. I then use this as my template to cut out layers of cake from a full sized sheet cake.

After stacking the cake and giving it a crumb coat with buttercream I put it in the fridge to let it set. The crumb coat is to keep the cake crumbs from mixing in with my final buttercream layer. Once this thin layer of buttercream is cold I can finish masking the cake in buttercream. It goes back in the fridge to set, once again.

For this particular cake, I choose to cover it in modelling chocolate instead of fondant. I did this because I like the way modelling chocolate blends together and can be textured. This helps when I add the fins and tail, also made from modelling chocolate and when I create the fish scales using the back end of a piping tip.

I started with plain ivory modelling chocolate as the fish has a sort of gradient colouration from the top to the bottom and I can easily achieve this by using edible coloured dusts.

Oh! Did I foget to mention that this cake was for Canada’s very own Levi Bent-Lee?!! Happy Birthday Levi! In addition to being surprised with this cake for his birthday, Levi is also a client our ours having ordered a birthday cake for his girlfriend, Mercedes (aka DJ Unimerce).

3D sculpted Clark’s Shoe Cake

A wearable cake? Not quite, but it almost looks like it!

We tend to get a lot of requests to recreate people’s favourite things in cake. DKO (aka Snow) loves his Clark’s original shoes so much that he recently bought 6 pairs! As his birthday is in late October, which makes him a scorpio, his wife requested that we add an edible scorpion figure to the cake as well.

When making a cake to look like a real life object we like to have the real thing as a model, when we can. This helps us to get the shape and details as close as possible. This particular cake was 3 days in the making but the time-lapse video reduces all that work into just a few minutes! I wish we really could work that quickly!!

 

With this cake I was lucky enough to have the real shoe as my model.

I first started by taking a photograph of both the sole and side profile to have as guides.

The real shoe.
The sole of the real shoe

 

 

 

 

 

 

 

 

 

 

 

I then used the sole print out as a template to start cutting out and stacking each shoe from slab cake. Once stacked, they set in the fridge for about an hour to make the cake more firm. I then carved a more exact shape and did a rough masking using swiss meringue buttercream. They went back into the fridge to set the buttercream and then I refined the shape using a small offset pallet knife and my hands.

After custom colouring the fondant to the right colour I covered  the front of the shoe, including the tongue, first and then wrapped a larger piece around the sides and back. The next step is to trim the top edge with darker brown modelling chocolate and the front with the same tan fondant. To get the appearance of stitching I used a small #1 piping tip to indent small holes around the front then pipe the “stitch” marks from hole to hole with royal icing.

The left cake shoe completed

I used the tan fondant mixed with some xylose powder (for more structure) for the shoe laces. I rolled it through my pasta press and used the linguini setting to cut it into even thin strips.

For the sole,  I secured a strip of ivory modelling chocolate around the base of each shoe, used a brand new, clean kitchen sponge to give it texture then dusted it with brown, edible petal dust to give it a more realistic look.

The scorpion is then sculpted out of modelling chocolate with the legs being made over thin wire for support.

Both shoes are placed on the cake base over plastic straw dowels for support to ensure that they do not sink into the cake.

The final product
The chocolate scorpion sits on top in it’s DKO vest

 

 

 

 

 

 

 

 

 

 

 

 

 

We have had the pleasure of creating every birthday cake for DKO (aka Snow) for the past 6 years and were lucky enough to have done his wedding and anniversary cakes as well as cakes for his in-laws and wife. Their entire family is great to work with and we always look forward to what the next creation might be!

Meet the Designers – Genevieve Finley

At For the Love of Cake, we’re not just bakers, we’re also designers. We pride ourselves on taking special care and attention to detail with all of our cakes and custom designs, but often our customers don’t get to meet the designers behind their cakes. So who are these crafty confection creators of ours?

To get to know our in-house artists, we start with co-founder Genevieve Finley and asked her a few questions about running a bakery.

How did For the Love of Cake come to be?

Genevieve Finley: I started in a loft workspace in June 2009 with a really simple website and I was making cakes by myself. In October, I signed the lease for our spot in Liberty Village, and by January 2010 we had opened our doors! It was really such a quick turnaround; a bit of a whirlwind, that first year.

 

What were you doing before the bakery?

GF: I worked at a bridal boutique, even doing some modelling here and there. Then, after Hurricane Katrina, I ran a non-profit for about two years. Coming back to Toronto, I was searching for my next career when I found a cake design class. I really had no intention of making it into a career, I just thought “Hey, that could be an interesting hobby, who knows?”, and look where we are today.

What is your design background?

GF: I have no formal design training, aside from the couple of cake design classes. I was thrown into design while at the bridal boutique and always had a creative side, so cake designing came to me pretty naturally.

 

What do you love creating most?

GF: I most love working on custom cakes with ideas that are completely from scratch, without a base photo or anything. I really enjoy taking a vision and making it a reality.

What is your favourite cake flavour?

GF: Coconut. No question.

What is the most common cake or theme people request from you?

GF: Tiffany Box cakes, everybody asks for those.

 

Which is your favourite cake that you’ve created?

GF: On my own in that first year, I created a cake for Dina Pugliese of Breakfast Television. It had a purse, a magazine, makeup… I was really happy with the way that one turned out. The Rogers Center cake was my favourite as far as collaborative efforts go. We pulled some late nights, but it was such a big accomplishment. I mean, we made a seven foot CN Tower!

What’s an interesting fact most people wouldn’t know about cake building?

GF: Something interesting to me is that when you cover a cake with buttercream and fondant it actually acts as a sealant, and keeps the cake fresher for much longer.

What is the weirdest request you’ve had to build?

GF: Once, I was asked to make a cake which resembled a bed with a woman sleeping in it, then a naked man posed on top of her in a Captain Morgan stance, with his foot on her head. It was an unusual request.

 

Other than cake, what is one of your favourite foods?

GF: Seafood!

What else do you love to do (aside from making cakes of course)?

GF: I like spending time with my daughter. She’s two. I don’t have a lot of time for anything else really!

What do you find to be the hardest aspect or technique when it comes to cake design?

GF: To me, it’s replicating specific characters. When they’re really well-known, it’s so easy for someone else to spot mistakes.

 

Got a special occasion that needs a special touch? Contact us for your wonderful, wild or weird requests.