Masterpiece

The end of the semester has finally arrived. It is nice to have some free time, but class is fun too because I get to bake. I will just have to make the most of winter break. Wednesday was my final practical for cake decorating. Our task was to create a two-tiered wedding cake with fondant and gum paste flowers. But because I am me, and I am crazy, I made a three-tiered wedding cake. I didn't want to go the super traditional route - white cake, roses, etc. - so I used chocolate fondant instead. I LOVE LOVE LOVE this cake. I think it turned out beautifully and I couldn't be happier.

The prep work took quite a bit of time...more than I had anticipated. First, I had to cut the individual layers out of sheet cake and each tier had to be two layers (2 12-in., 2 8-in., & 2 4-in.). Second, there was the frosting each layers with a buttercream crumb coat. Third, there was the bead border - individually fondant beads in three signature colors [espresso, bone & champagne], which also meant hand coloring white fondant. I think I made about 300 beads (to be on the safe side). And finally, there were the gum paste flowers which is a painstakingly delicate process...and nearly drove me to insanity. Just ask my roommate.

The crumb coat...

Here are some full view pictures from a couple different angles...

And some close-up shots...

The "champagne" beads [gold] were dusted with a gold luster. I don't have the exact bead count, but it was very close to 200.

Now I need to focus on baking for my work holiday party. There is a $100 prize and I intend to win. I am entering two desserts: Mint Chocolate Cupcakes and Andes Mint Cheesecake. I figured it would increase my chances to take home the prize. If you don't know, I am a bit competitive so I won't be very happy if I don't walk away a winner.