Thursday, July 10, 2008

Heart & Floral Theme Mad Hatter Cake


This was a last minute job. The initial idea was to make a contemporary floral theme wedding cake for a bridal magazine shoot tomorrow but decided I needed a relax and lengthy lunch with my girlfriends really desperately as we had not been having lunch together for a long long time. Didn't really have time for gumpaste flowers to dry if I were to do a floral wedding cake. So, this is the outcome, a Topsy Turvy Cake.

Sorry about the poor quality pictures, I am really bad in taking photographs under the artificial light. Will scan and publish the picture in the magazine when it is out later.



By the way, these were the food we had at Italiannies, Sunway Pyramid.


And the dessert.......



10 comments:

Little Corner of Mine said...

Simply beautiful, I love it! Love the color and deco. basically everything about the cake. :)

I have an award for you too!

Precious Moments said...

great looking cake. I wonder when we can go for another round of coffee. :( missing you.

Michelle said...

Aiyo... yummmyyy.. feels like there again having the yummylicious food. Thanks girls for an enjoyable lunch.

MsCake said...

Hi Jo

Wow, yr cakes are all so lovely and look so delicious !

Tried yr cheese chiffon cake few days ago. Would appreciate if you can let me know the followings:

I did not grease the baking tin so I had problem taking the cake out. Do I need to grease ?

Do I need to leave the cake in the oven for a while even after I hv steam-baked and off the oven ?

The cake texture-is it supposed to be a bit damp inside? 1st time trying this kind of cake.

My cake shrunk a little after the cake is baked-is it normal? I may hv to double its recipe to enlarge the cake the next time.

Hope you can reply via my email :
catherineake01@yahoo.com.sg

inn said...

wow love ur topsy turvy! im wondering wether u can arrange for the workshop:)

just now in candy demo class u said that u have a forum, can i have the link?

tq so much!

Jo said...

Ching, Edith,
Thank you for the compliment. I like the color scheme too althought it appears a little different in the picture from the real colors. The artifical light changed it.


Michelle,
Yeah, guess everybody enjoyed it. Lets have another round of eating out, hehe.....

Jo said...

Hi mscake,
Thanks for trying out the recipe. To answer your questions:

1. For all chiffon cake, do not grease the pan as the cakes needs to cling to the sides of the pan for support. I normally do not even line the bottom of my pan but you could do so if you want to so that it is easier to remove the bottom of the cake. Use a knife to loosen the sides of the cake once it is completely cool.

2. Remove the cake from the oven once baked as this is not really the typical heavy cheesecake.

3. This cake a little moist and it does shrink a little once cool.

Hope the above helps.

Jo said...

Hi Inn,
Thanks for visiting. There are requests for this class but I am scared away by the thought having to bake so many cakes for the students. The construction needs to be made out of real cake otherwise the students won't know how to construct when they are handling their cakes. Each tier needs at least 3 cakes of different sizes.

Nell said...

poor quality pics? They seem all good to me! yummy

Anonymous said...

wow..!! a very attractive cake that is.. loving it.. =)