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Ultimate Cake Off – Behind the Scenes

Last night was the premier of Ultimate Cake Off in which I, along with Liz and Alison, assisted Katie Robinson in creating a 6 foot tall wedding cake that set new standards on what a wedding cake can be.

It was such an amazing experience to be on the team and work with such talented cake artists. I find it so amazing that something that took months of planning can be condensed to a 1 hour show!

Here are some of the behind the scenes footage of the prep and filming. Enjoy!

By using Styrofoam dummies we were able to see what the final cake structure would look like

This is one of the early cake sketches

a few months later and after one grueling day….here is the finished cake!

Besides for time, there were a lot of other elements that went into preparing for this monstrous cake.

51 pounds of butter, 54 pounds of sugar, 113 cups of sour cream, 32 pounds of white chocolate, 10 pounds of gumpaste and 65 pounds of fondant to name a few….

A lot of our materials and tools were brought in from New York.

Here’s some of the luggage the team flew with

While the rest of the team was flying to LA, I was transporting all of our cake and frosting.

Our Kitchen!

and the competition begins

some of the gumpaste tiles we used on the cake

Time’s up and cake is done!

Once the cake was done we got to pose for some much needed glamor shots

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TV Time

This coming Monday, April 26th at 10 pm is the premiere of TLC’s Ultimate Cake Off in which I assist Katie Robinson on the green team.

Be sure to check the blog on Tuesday to see behind the scene shots from the show!

Red Velvet Showdown

I am a purist when it comes to my food. While I will make any type of cake that a client asks for, I tend to shy away from using chemical products and artificial colors. That being said, one of our most requested cake flavors is Red Velvet Cake, which is all about its color which is 100% artificial.

This led me to a discussion with a friend – She said that she would love an “Un-Red” Velvet cake just as much as a Red Velvet cake. I countered that the red coloring added a flavor and consistency to the cake that is part of what people love about it. This was just a theory though, and we debated if it was in fact true.

Now we had to get an answer!

So I invited some friends over and made 2 cakes: 1) Red Velvet with the food coloring               2) Brown Velvet (aka the Red Velvet Cake sans food coloring)

We decided to make this official and had both a viewed and blind tasting of the cakes to make sure that the visual coloring didn’t affect our final decisions.

Almost everyone could tell the difference between the two cakes during the blind tasting.

The Result: The guys liked the Brown Velvet better, the girls liked the Red Velvet better. But everyone agreed that the coloring makes a huge difference in terms of enjoyment factor.

The ballots are tallied up

Case-in-point: Red Velvet Cake is staying Red!

Extraordinary Desserts

Yesterday I decided to escape the LA gloom by taking a quick trip down to San Diego. The sun was out, the views were gorgeous and best of all, a friend happened to bring up that we were close to an amazing dessert place in San Diego. My reaction: WE MUST GO!!

Extraordinary Desserts, a dessert and wine bar, was amazing! They didn’t even look at me twice as I snapped tons of pictures of their baked goods (I have a feeling they get this a lot). Here are some of the “best of’s”.

Enjoy!

Obviously looking wasn’t enough, so we each ordered a dessert to see if they were as good as they looked.

Our personal favs were the Napoleon and the Strudel – very different desserts, but perfect for what they are in every sense.

The Napolean doesn’t use the traditional Mille Fuille as its separators between the fruit and cream. Instead they tasted like something similar to a short-bread cookie. The cream filling was abundant but not overly sweet. This dessert is perfect for the dessert lover as well as those that tend to not want something overly sweet.

The Chocolate Strudel was perfection! Every element of this dessert was considered and executed beautifully. The strudel was heated, allowing the chocolate layers to melt into the rest of the strudel and the presentation was stunning.

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