Last week was a total whirlwind. My whole body was dying from baking, stacking, icing cakes and racing the time. Totally underpressure like the Queen lyrics! " Pressure pushing down on me Pressing down on you no man ask for Under pressure - that burns a building down Splits a family in two" Nah.. Ben and I still together :)
Ben always told me that I shouldn't over promised, but I told him I love challanges especially on the cake that I never made/know/ think about making it. I took a topsy turvy graduation cake order that served 200 guests for the first time. The only thing I know about topsy turvy is "slanted" cake. That's it.
So what did I do? I researched on you tube, watching many topsy turvy tutorials and read cake blogs about topsy turvy cake. On top of all of this, the cake will be picked up and delivered to Giddings which is one hour away from Austin. It has to be sturdy! Oh.. I also have to covered this cake with fondant. Mmmm, I never covered cake with fondant bigger than 10" round and this 200 serving cake will have a 16" round. Anyway.. the more I think on how doing this cake the more streess I became. Honestly, I never seen pimple on my face since my teenager years! Guess what? I produced four this past weekend.
So, did I survived? Yeah.. I am pretty happy for the first time result. Will I do it again? Yes!! yes!! Now I know how to do it. Here it is:
From top to bottom 6" round strawberry shortcake, 10" round devils food chocolate, and 14" & 16" round red velvet with cream cheese frosting.
I am so glad that last week went well considering the all nighter, aching body, and last but not least my finger got stuck into pastry tip while washing it. I'll be back with this coming weekend celebration cakes (wine bottle, willy wonka, and fiesta cake).