Truly.
My Brides are Amazing.
They really are!
These past several months have been filled with some of the most jincredible consultations of my career. Today I am featuring one gracious bride in particular that I have jintended to blog about for quite some time.
Kris & I first met some 14 years ago when she was working for the area newspaper & wrote a piece about my wedding cakes. When she came in earlier this year she told me that the day of my interview was the day she'd decided I would make her wedding cake & the time was finally here!
Before we get to the wedding & groom's cake we must start with her shower cake. That's right! Her friends knew just what she wanted & they ordered it from me.
A tier of Organic Coconut Cake alternately layered with Fresh Lime Curd & a tier of Toasted Almond Cake filled with Strawberry.
Next up, the Wedding Cake on the left was designed to closely mimic a photo she brought in & the Groom's Cake on the right was a surprise for the groom- a cake clone of their doggie Coco!
Coco was all cake- no styrofoam parts here! She was covered with dog-hair-textured-fondant to make for an uber realistic pooch. I heard the groom was thrilled! Yay!
Ahhh... now for the pièce de résistance! Alternating tiers of delectably flavoured cakes covered with a very thin fondant to add that silky smooth exterior. With accents of pearl dust the entire piece shimmered outside the reception hall. Ooh's & Aahs were heard from afar!
Best of all, the bride was ecstatic! Double Yay! She said everything was exactly as she had pictured it in her mind. Just another happy customer; it's all in a jinDays work.
21 Responses to “No Bridezillas Here!”
Those are so stunning! I don't know how anyone could bear to actually cut into them.
Lockwood:
Why thank you kind sir!
:-)
Actually... I kinda get off watching them get cut up & eaten. That's the best part- Impermanence.
i'll have all of them for my breakfast right now!!!!
i think all of them would go good with my coffee ..
wow and i have to say i cant believe they ate it - its to pretty to eat i know the eating part is the best part but WOW
foam:
Wow! Now you managed to make me hungry as well. For a change, I have NO sweets to go with my morning coffee!
*pout*
Wahhhhhh....
Katy:
Don't get any ideas! You have too many pets for me to make cakes out of all of them!
:-D
Of course they aren't bridezillas, they live in Manitowoc - they're probably just damn glad someone will marry then, everything else is just icing on the cake, so to speak.
phos:
Heeeeheheheeeeeeee
Haaaaaahahahahaaaa!!!
Heeeeheheheeeeeeee
Haaaaaahahahahaaaa!!!
Heeeeheheheeeeeeee
Haaaaaahahahahaaaa!!!
Heeeeheheheeeeeeee
Haaaaaahahahahaaaa!!!
Well, I'd totally marry that dog.
Wait...
*Sigh*
Something always gets lost in transcription...
No words Jin - your work just takes my breath away!
Gyro:
...and that's what makes the world jinteresting!
;-)
Eternally Curious:
Awww... thanks!
:-D
My goodness... i have to show these to my daughters...these are amazingly beautiful
word
on wire
say the jin
has birthday coming
soon she be old enough to vote
HAVA HAPPY & JINCREDIBLE BIRTHDAY!
× × ×
/t.
MC:
Thank you!
:-)
/t.:
HahA! I was wondering how you could have known that. Then I thought- Phossssss!
A jincredible birthday???
Hmmm.... let's just shoot for nontraumatic. I believe my birthday Karma got switched many years ago with my evil twinjin. As a chick that makes other peeps birthdays special with cakes & pastries galore mine typically sucks. haahahahaaa... ah well. To look at the bright side: I get cake all the time!
;-)
Oh Jin... you know if I could fly you down here to do my wedding cake next year I would not hesitate!!!
Happy Birthday!Happy Birthday!Happy Birthday!
;) sorry...
OK jin, it's cold outside...time to bake! And time to surprise your patrons...plus use up those tomatoes that are getting soft on your counter. Tomato eclairs!!!
Tomato Éclairs With Creamy Ricotta and Basil Filling
Time: 30 minutes
* 1 large tomato (about 10 ounces), cut into chunks but not seeded
* 6 tablespoons unsalted butter, cut into cubes
* 3/4 teaspoon kosher salt, plus a pinch for the filling
* 3/4 teaspoon ground black pepper
* 1 cup all-purpose flour
* 5 large eggs
* Grated Parmigiano-Reggiano cheese, for sprinkling
* 1 garlic clove
* 1 cup goat or cow milk ricotta
* 2 teaspoons chopped fresh basil
* 1 cup cherry tomatoes, halved.
1. Preheat oven to 425 degrees. Line 2 baking sheets with parchment or waxed paper.
2. Using a food processor, purée tomato until smooth, about 2 minutes. Strain purée through a fine sieve set over a measuring cup, pressing with back of a spoon to extract juice; you should have 1 cup. Add water, if necessary.
3. In a medium saucepan set over medium heat, combine tomato liquid, butter, salt and pepper; stir occasionally until butter melts. Add flour all at once and beat with a wooden spoon until dough forms a ball, leaving a film in bottom and sides of saucepan, 3 to 5 minutes.
4. Transfer dough to an electric mixer and beat for 1 minute to cool slightly. Beat in 4 eggs one at a time, until each egg is completely absorbed.
5. Scrape batter into a pastry bag with a medium tip, or a heavy-duty plastic bag with a corner snipped off. Pipe éclairs 3 to 4 inches long and 1-inch wide onto baking pans, leaving 2 inches of space between éclairs. Beat remaining egg with a little water and gently brush mixture on top of each éclair; sprinkle with cheese. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 10 to 12 minutes, or until éclairs are puffed and golden brown. Working quickly, use a fork to poke several holes in bottom of each éclair to let steam escape.
6. To make ricotta filling, use a knife or mortar and pestle to make a paste with garlic and salt. Stir paste into ricotta along with basil.
7. Slice each éclair lengthwise, as you would a baguette for a sandwich. If the interior of the éclair seems damp, scoop out damp bits. Spread filling on bottom half of éclair, top with 3 cherry tomato halves, then sandwich with top half of éclair. Serve immediately.
Yield: 1 1/2 dozen éclairs.
http://www.thetakeaway.org/stories/2009/sep/30/fall-baking-as-summer-recedes/
I just want to stick my whole arm down into that Cake!
I like looking at the bridal pictures in the wedding section of the paper. I refer to it as the "hog Pen." I kid you not there are some real farm animals getting married.
Post a Comment