Tuesday, May 29, 2007

A Pink To Remember

FOUR wedding cakes, three days in a row!

Back in the days when I was operating our family's bakery business, I can only do one or two in a week because it is painstaking and time-consuming.

But times have changed. There are requirements to meet on a daily basis.

The good thing though is that you gain more confidence and speed when you know that you have to keep up with the demand.

Here is a pink cake that I like to share with everyone.

Close-up of the top tier. Butterflies and decor (except frangipani flowers) are made from pastillage.

Pastillage is made up of icing sugar, corn flour, an acid component like cream of tartar or vinegar and gelatine.

Very feminine, isn't it?

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