|Cake for a lovely Chinese New Year celebration at the Golden Unicorn Restaurant in New York|
OK, really, a good rule of thumb is to not add on any extra road-trips for a floated cake component...so I'm grateful that while we tempted fate 3 times, this piece proved to be very hearty and forgiving!
The head of the cake is sculpted out of Rice Krispie Treats and modeling chocolate. Elmer's eyelashes and a beard made from cut rice paper sprayed with gold food color. The long body was red velvet cake filled with a chocolate ganache and buttercream filling. Both the head and body were covered in fondant, embossed with patterns and then painted with powdered food color mixed with lemon extract.
Maria and the Dragon: The base was built using wooden dowels inset into foam-core boards and secured with hot glue. The head is on a separate stand that could then be inserted into the full base. By the time we were ready to build a base for the body, the timing had become a troublesome issue for me and I started talking about speeding up the process by simplifying the base structure as much as possible and have most of the body sit flat on the board. Malena Tillous, a very talented cake designer who was assisting with the cake, wouldn't hear of it. We talked about some of the options for building it and how much time I thought it would take and how I wasn't event sure the idea would work...but before I could talk anyone out of it, she got to work and had it done in half the time I'd imagined and it was surprisingly sturdy...Triumph!
I love kids...there was a very enthusiastic reception for the cake...I actually saw a fair amount of plate licking going on (and while this caused some parental dismay, it warmed my heart!)
|There, can you see the giant dancing dragon, right in the window?! The Store was filled with them.|
|Bring us the head of that Dragon!|
Photographs on location at the Institute of Culinary Education by Casey Feehan