Making art from food can be quite challenging. The medium changes for many reasons and keeps us on our toes. The temperature, the humidity, the product your used to either not being available or changing, and on and on. Taking the time to tweek and re-do can take valuable time a baker doesn't have. But it is this extra time that makes us successful and popular and known. One of this past weekend's buttercream wedding cakes is proof of how working until its perfect pays off. I'll post this photo in the kitchen as a reminder that working long hours pays off
A wonderfully dear client called for her 2nd daughter's First Birthday cake. I asked what theme the party would be.....imagine my delight when she said "shabby chic Little Bo Peep"! I've posted photos of her Little Bo Peep's photo shoot that she shared with me. These are so adorable I had to share them with all of you!!
We are so excited to share that we have changed our fondant supplier. The new fondant actually tastes good! It's a bit more difficult to work with due to the fact that it's 'softer'. It doesn't dry hard like some fondants, but keeps a softer texture. We'll continue to use our original fondant for sculpting figures and accent pieces since we need those to dry to maintain their shape. #happyaboutfondant!
copy and paste the following link to see us featured on the front cover! https://issuu.com/southernindianahomespun
Remembering a special cake