The Cake Sampling

Alright, so I promised last blog that I would show you what I did for the cake sampling. Now I qon't give away what I am doing for the final project, as I would like that to be a surprise for the day and for the guests.

So for the cake sampling I did both white and chocolate cakes. I did plain Buttercream icing, Almond Buttercream icing and I did Cream Cheese icing (which didn't taste all that great so I didn't end up using it.). Then for fillings I did Custard, Lemon and Strawberry Mousse. I also showed the difference between using icing as the outside, and having fondant on the cake.

There is a large difference between the 2. The taste is quite different, even though there is a thin layer of icing on the cake to hold the fondant in place, it is still quite different. Buttercream icing is really sweet, buttery goodness. Fondant is basically sheet icing...not quite, but really when it boils down to the simplistic answer, that's it. Fondant is hit and miss. Some people don't enjoy the taste of fondant, where as others do...I find if you've had 1 bad experience with it, you won't really try it again, unless you're adventurous and re-try it you may find that there is one that we really enjoy.

Anyways, without further ado here is the sampling.

Plain Buttercream - No filling

Almond Buttercream - No filling

Custard filling with Buttercream Icing

Lemon filling with Buttercream Icing

Strawberry Mousse filling with Buttercream Icing

Just an example of Fondant covered cake with the Gumpaste/Fondant Roses and Leaves