She’s turning 18 and is a make up queen, a MAC make up queen to be exact! You’ve probably guessed it… a MAC inspired cake is on order. She likes to play with make up and I like to play with sugar – in any form. For this cake I used a mix of fondant and gumpaste. After several hours here’s what my sugar play created. Happy Birthday Tayler!
Tag Archives: New York Cake Co
Who doesn’t love the beautiful sparkle of gold and silver? Though they are just metals, they are rather precious ones and make all things beautiful.
They are also no strangers to the world of food either. Did you know, when pressed thin enough gold leaf, can be eaten too! Well, for years silver and gold leaf have been used to decorate confectionery. Now gold and silver leaf are applied to wedding cakes! The effect is stunning and worth gracing any wedding table, in my opinion.
It’s been a while since any specials have run on the New York Cake Co. facebook page. So read below for your FREE giveaway!
For one fortunate couple I will create either or silver or gold leaf 6″ cake to share with your friends. Just share your story of how you got engaged, when you got engaged and how the proposal went down. The stories will be shared on the facebook page and the story with the most likes and comments wins! Please email you stories and one photograph to email@example.com.
Looking forward to hearing and sharing your story. 🙂
Many years ago I purchased a Canon EOS. At the time it was “the camera to have” or the Jones’ of the camera world. I bought two lenses with it and a flash pack, feeling oh so pleased with myself, it seemed that in the world of photography I had arrived. In a few short years, all cameras went digital and my optical EOS was basically useless.
Finally, when I went back to New York for a six week vacation I did a little (well, maybe a lot, actually it was a lot!) of shopping. One of my purchases was to buy a digital Canon camera. It had to be a Canon, as I hoped the old lenses would still be compatible. I sheepishly asked the gentleman helping me. He said “yes” and then did a test. They worked! I wanted to literally jump for joy and probably could have, as the very tolerant New Yorkers probably wouldn’t have thought me to be too odd. But I didn’t, just did internal cartwheels instead.
Since, my cake creations seem to be gaining more and more of an audience. I soon learned that the typical iPhone photographs definitely could go and be replaced with professional ones. I have nothing against iPhone cameras, as there are amazing editing apps available to create a good photograph and to me the quality is most of the time good enough.
A few days after I got back to Australia, a Red Velvet cake was waiting to be delivered for a lady’s 40th Birthday. She didn’t want any icing over it and in the cake decorating world it’s called a “naked” cake. A few fresh from Townsville Flower Market dressed it up perfectly and then for the first time I grabbed my new Canon. Tadaa! A moment in history was made… my own professional cake photograph.
Check this out for more: New York Cake Co. Facebook Page
Creating cakes has been a joy! It’s an honor that people wish my creation to be on their table as they host friends and family. But there’s a reason more than money. Though the money is important, as good business creates a healthy economy. What’s the reason that drives me to do what I do?
Countless hours go into each cake. Firstly it’s the several calls, emails and text messages with the client to place the order. Through that process the design is created and sketched. If there are some pieces which need to be dried and can be done in advance they are done as soon as possible.
Then the actual cakes are baked using all natural raw ingredients. Baking the cakes to me, is the most important part of the entire process. If a customer receives a gorgeous cake that tastes unpleasant or is dry they will never return.
While the cakes bake I also make the filling and ganache. The ganache will serve as an undercoat for the fondant. After the cakes have cooled, they’re filled then left to set. After the filling has set a smooth layer of ganache or buttercream is spread over the now cooled and filled cakes.
A rainbow cake filled with Vanilla Bean Buttercream
While the ganache sets, the fondant is prepared by kneading in different colors. This process of coloring fondant can be lengthy as it can take a long time to reach the correct color shades. Once the ganache coating has set and the fondant colors have settled the fondant is rolled out and smoothed over the cake.
Finally the last step has arrived of decorating the cake.
Depending on the detail involved this can take hours or a few days. Either way this final step is so important as this is the first impression for your client when they see their cake.
Phew… The cakes are given to the customer and that’s another job done, another set of new people that have tasted your creativity; and another opportunity for a new customer to be a repeat customer.
All of that’s done for a reason far greater than the money that’s received but for the joy that’s felt watching a happy customer smile or watching a child’s mouth drop in awe. What’s your reason? Why do you do what you do for a living? Please do share with us. This is my reason, a beautiful letter of thanks!
I just want to take the time to say a huge thank you for the cakes. It was a very smooth process from Beginning to end and I have genuinely enjoyed working with you! Olivia’s birthday cake was a huge hit with the children, and you should have heard the squeals of delight when it was cut to reveal a rainbow inside!
Our family and friends all commented on how amazing Alexander’s cake looked and how much work went into it!
They were both beautiful to eat, with most guests going back for seconds or thirds! I have told everyone who made them, and we will definitely be repeat customers.
Once again, thank you so much for the time and work you put into the design and creating the cakes.
Chris & Shari xo”
Peter Brine is a beloved son, an amazing husband, father, father-in-law, grandfather, once the owner of Townsville’s prestigious Salt Cellar restaurant, a wine sommelier, the owner of A Touch Of Salt, a player for England’s Middlesbrough football club, my friend and most recently the birthday boy that turned 60!
When the request came through for his 60th birthday cake it was to be carrot cake, not covered with fondant but included a football theme. I started a little research to get the full idea of how the football theme should be incorporated. To me he is one of the many great personalities behind the Salt Cellar and A Touch of Salt restaurants. But, quickly I learned his life involved much more than owning these two top-notch restaurants. The internet was littered with stories and pictures about his successful football career in the late 60’s and 70’s for the Middlesbrough team in England, where his teammates dubbed him “Salty”. There was so much I didn’t know about this wonderful gent whom I call friend.
It was tempting to just showcase his football career the cake, but in his 60 years there is a lot more to his life than football. He’s from England, when did he come to Australia? When did his beautiful wife, Christine, come into his picture? After thinking about these questions I decided to create a little story with a few of life’s highlights that make the Mr. Peter Brine that we know today! In 1953 Mr and Mrs Brine welcomed him into the world, he married to beautiful Chris in 1974, had the boys in ’76 and ’79 and then farewelled England and called Australia home in 1980.
Discovering Pete’s successful football career was a wonderful surprise. What would others be surprised to hear about you?
On a hot and humid day in Sunny Townsville (a little country town in Australia) I arrive at A Touch Of Salt as usual to start my shift. It’s not long before I learn of the exciting news that there will be a proposal during dinner time! He requested a special dessert that would “wow” her and bear the ring!! Oh my goodness! I’m already preparing for the 40+ booked reservations and now this is added to the list! I talk myself through it “Ok, just go faster and be more organized!”
As one would expect… fondant doesn’t sit around a fine food establishment. How happy I was that I brought in a hunk of it to use on a different cake. In a relatively short time, in between all the other little jobs, this little darling was created – thanks to fondant!
It went out to be served but quickly the news came back… She said “yes”! I just wonder if she would have still said yes if it were not for that adorable little cake?! LOL 🙂