15 February 2012

Hints & Tips for Kid's Cakes

Creating and decorating a child's novelty birthday cake doesn't need to be a daunting task.  One of the easiest and most successful approaches is to create a 2-dimensional shape of your chosen animal, car, or storybook character.  By sticking to 2-d (rather than 3-d) you avoid any possible collapses of cake and don't need to put in supports - but you still achieve a great look.


Additional advantages of this approach ensure you have enough cake for all your guests.  The pukeko above was draped in colored fondant.

The steps in a 2-d cake creation can be seen in the following pictures of the Gruffalo cake we made for our nephew - it  involves baking a large slab of your (or the birthday girl or boy's) favorite cake flavor (big enough to cut out the desired shape).  Print out an image of the shape you want as a guide and then cut out (sculpt) with a sharp knife and cover with a layer of ganache ready for the top layer of fondant or further ganache decoration.


And then have fun with the decoration - for the Gruffalo we used mostly ganache for the fur (a fork creates great fur effect) and some smaller fondant features, such as the eyes, teeth and a small fondant mouse.


And what better reward for all that effort than seeing the delight of the birthday boy when he sees his cake  and then blows out the candles!



10 February 2012

Marron & Dolce at the Markets!

A select range of our savory and sweet patisserie products are now available at particular farmers markets in Auckland.  You can find us at the Parnell Farmers Market for the next month and we had a successful debut at the Coatesville market last week.




9 February 2012

Wedding Expo

Marron & Dolce will be available for consultations and have a display of our wedding cake and favors range at the Ascension Wedding Fair in March and May.  Come and meet Clinton to discuss your wedding cake requirements and be inspired.


2 February 2012

French Wedding Cake - Croquembouche


A croquembouche is a traditional French pastry that is often the pride of place at weddings and other special occasions in Europe.  It consists of a cone of choux pastry buns (or profiteroles) filled with cream fillings.  The traditional decoration is caramel with threads of caramel and other sugar work decoration, but it can also be created with chocolate (white and dark).  The one featured below was created by Clinton and has sugar ribbon decoration.


At Marron & Dolce we can create a range of croquembouche perfect if you are looking for a European style cake and something slightly different but very impressive for a special occasion.



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