Thursday, January 22, 2009


Marshmallows are basically a meringue made with hot sugar, whipped egg whites, and a lot of gelatin, and then dusted with cornstarch and powdered sugar. Originally they were made with marsh mallow (found in marshes) acting as the gelatin. The plant gave the marshmallows a natural purple tint, hence the French name "guimauve."
Marshmallows in America are a cheap, Jet-Puffed, sci-fi treat, but they can be so much more. The ancient Egyptians served them in their courts and offered them to the gods, and in France they are an abundant children's favorite in candy stores. You can make them in any color, flavor, and shape: butterscotch, rose, peppermint... Today I made vanilla flavored hearts and wrapped them up with homemade hot chocolate mix.

Sunday, January 18, 2009

A Cake Week at Work

Charlotte shaped muffins from le Flour. Lemon poppy seed, carrot, bran with apricot, and blueberry.

My buttercream palette.

6" cakes for a shared birthday.

Van Gogh's "Starry Night."

Butterflies and flowers.
This cake reminds me a lot of my doodles. It gives me hope that I could find a style to call my own.

Here is another cake I did this week for a French themed birthday. The balloon is supposed to be reminiscent of the 50's film, "Le Ballon Rouge." After I finished the cakes my coworker delicately reminded me that I shouldn't overlap any of my lines when writing in cursive. Something to work on for next time.
I also have been using the drop technique, where you hold your piping tip about an inch above your work so you can better control where your line falls. I think that technique is better for block print because it creates a bold line. I'm going to work on holding my tip at an angle when I write in cursive so I can create more variation in my line's thickness.

"Happy first birthday, Vivienne" in French.
I realized later that "bonne" was missing an "ne."