While I always do my best to impress my clients, my latest cake came with a bit of extra pressure. You see, my client was my very own sister and the cake was for her 40th birthday party (you only turn fabulously forty once, you know).
The theme was just like my sister: classic, glamorous and extravagant. With gold, white and black as the colour scheme, I felt it was the perfect opportunity for me to try my hand at edible gold leaf. The cake was made up of two tiers of delicious, seasonally appropriate carrot cake filled with a coconut cream cheese buttercream. The design was simple and sophisticated; The bottom tier was layered white ruffles, while the showy gold leaf covered tier stole the show on the top.
Having never used gold leaf before, I wasn’t really sure what to expect. If I had even a little experience with it, I would have realized that you need A LOT of it. Gold leaf isn’t something easily accessible in the GTA, so it’s not exactly an easy fix when you make it to the top of the cake, only to realize you’ve run out.
My initial design plan had been to leave the top tier clean with only gold leaf and no adornments. However, with my slight hiccup, leaving the top of the cake white would just not do. I decided to continue with the ruffle theme, creating a spiral effect with white fondant. I was quite happy with the final product, but what mattered more was that my sister loved it.
Happy 40th Michele! May the next forty be as fabulous as the first.