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| Professional Pastry Chef's Forum A forum for professional pastry chefs and bakers. |
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#1
03-03-2002, 04:08 PM
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 MUST SEE, Anna W. cakes, their wonderful! I hope this o.k. to post reference to another site...but I just saw Anna W.'s cakes at another site and their so wonderful I hope all of you take the time to view them. I'm so delighted that she shares here too! Look at http:disc.server.com/discussion.cgi?id=40679&article=30514 She has photos posted in three places with in this thread...each is more amazing then the next.
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum     |
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#4
03-03-2002, 08:39 PM
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| Try this... |
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#6
03-04-2002, 08:00 AM
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| Hum, the last link did work for me, not sure why they didn't for you Momoreg...?. Here's another way go to: http://w3.one.net/~proicer/message/message.htm Then scroll down the massage board and click on the wedding cake subject. When you click into weddings scroll down the page abit and you see a message posted by a person called sweet artist, she posted Anna's photos. In that thread theres 3 different places where a couple photos each are posted, so you kind of have to read thru the thread abit. to find each post. But I think it's worth the time and effort. Anna really really does wonderful work! I'd be honored to rep. you Anna (unforunately I'm clueless about that stuff). P.S. I'm dieing to know your techniques on a couple things....The gold painted on chocolate wedding cake is AUESOME!!! Please, please share how you did that? Then on your hat box and top hat cake the striping again...is just wonderful. How did you do those?
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#7
03-04-2002, 09:48 AM
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| Most beautiful cakes, Anna! I am in absolute awe of all you bakers out there; I have absolutely no patience for turning out masterpieces like this!! My hat is off to all of you!! 
__________________ __________________ "Like water for chocolate" |
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#8
03-04-2002, 10:03 AM
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| Thanks Marmalady. I try my best- working on becoming rich and famous  !W.- the chocolate cake was covered with choco-pan (noire) and then I used a flexible angle to help paint on luster dust mixed with lemon extract. Same deal with the hat cake, which is actually a copy of a Colette Peters from her wedding cake book. It comes with complete instructions. Thanks again- you've been a great cheerleader! |
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#10
03-04-2002, 03:00 PM
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| Oh man... Well, the link got me to the message board, but when I clicked on the wedding cake info, I got zilch. Oh well, guys, thanks for trying. I hope to see some pics in the future. |
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#11
03-05-2002, 07:08 AM
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 Gorgeous cakes Anna. As an enthusiastic amateur, I can fully appreciate all the work and love that goes into each cake. Your work is very inspiring. Try this link momoreg: Anna's cakes The pictures are all in the posts by Sweet Artist. Three posts total. Last edited by Risa : 03-05-2002 at 07:12 AM. |
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#12
03-05-2002, 07:34 AM
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__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#13
03-05-2002, 08:50 AM
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| Where can I buy a flexible angle? It still takes some nice accuracy to keep your line thickness consistant! Another question, how did you handle/support the weight of your flowers pulling on the sides of your cake and fondant? Also I can't see clearly what you did for your borders on that one....? It's gold...what?
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
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#15
03-05-2002, 09:06 AM
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| I made my angle out of a manilla folder and covered it with contact paper. As far as keeping the lines constant- the chocolate one was just painted on with a brush, following the edge of the angle. On the hat box, the lines were measured out and quilted first- then I painted between the lines. The hat box was easier than the chocolate and if you look close, much more precise also. Which is ok for me because depending on the cake, I like the "painterly" look. All those chocolate roses and leaves were made of choco-pan mixed with gum trag and the roses were on toothpicks. I didn't have a problem getting them to stay in. If they seem heavy on the sides you can usually use the flowers below to prop them up. Even if you are doing a graduating cascade, the most flowers are at the bottom and can support the ones on top of it. The borders on the cake and the cakeboard were made of gold ribbon. |
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