| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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10-15-2006, 10:30 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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Holy Mackerel!!!!!
Shut Up!
no wonder it seemed like you were in hiding. A little labor intensive?
Man!
now I'm sick that I didn't see it up close.
That is really beautiful. It's so hard to get bold colors that are soft/easy to look at. |
10-15-2006, 10:31 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2006
Posts: 13
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Nice...that is a very detailed design. I am curious, you worked at The Plaza, do you know Jeffery Jacobs? |
10-16-2006, 02:57 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: Pensacola, FL
Posts: 237
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.........
wish I could do something that good.
*is jealous* |
10-16-2006, 07:09 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: new england
Posts: 454
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wow. beautiful work.
kathee |
10-16-2006, 11:33 AM
| | Registered User Culinary Experience: Home Cook | | Join Date: Jun 2001
Posts: 158
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I got to see Michelle's cake up close and wow, it was amazing!! One photograph doesn't do it justice--the colors and textures were truly amazing. The amount of intricate work and dedication that went into this cake is so remarkable! Good job!
Michelle, did you see the Marie Antoinette cake? That thing was about 4 or 5 feet tall, opulent as all get-out. The local newspaper said it was a crowd favorite but the judges didn't like it because of all the non-edible Swororski (sp?) crystals on it. I watched the cake movers carefully bring it to the photography tent, it had a high tippage factor!
It was nice to see you again!
H. |
10-16-2006, 01:07 PM
|  | ChefTalk Supporter Culinary Experience: Cook At Home | | Join Date: Jul 2002 Location: Bellingham, WA
Posts: 895
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Holy Moly Momo!
That is just too amazing! It's SOOO gorgeous. My jaw is on the floor. 
__________________
Emily |
10-16-2006, 01:11 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,346
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Beautiful as always, silver medal though, you got robbed!
But tell me, how are your eyes? |
10-16-2006, 02:18 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| |
Thanks, everyone! Yes I am blind now, and a glutton for punishment.
It wasn't easy finding time in my schedule for this, but I must thank Henry (Tom) again, because without his help, it would've been a lot more difficult!! It would've been impossible to carry this on the plane, but Henry let me ship a lot of this cake to his house in Tulsa, and I am still so grateful for that.
Henry, the Marie Antoinette cake was incredible, but there were so many other fantastic cakes there, I can see why it didn't win. There are ways to achieve the look of crystal in an edible medium, so there was no need to use Swarovski.
Chef Khoo, I don't know Jeffrey Jacobs. I was at the Plaza in 1986/87. |
10-16-2006, 04:25 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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Quote:
Originally Posted by phoebe  Holy Moly Momo!
That is just too amazing! It's SOOO gorgeous. My jaw is on the floor. | My sentiments exactly!!!!!!!!!!! momoreg that cake was Gold not Silver! OUTSTANDING WORK!!!!  |
10-16-2006, 06:16 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Oct 2006 Location: Lyme. CT
Posts: 16
| |  cake show
WOW!! mine have a long, long way to go! |
10-17-2006, 12:39 PM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,315
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Fantastic Work!!!!!  |
10-17-2006, 03:40 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
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I could do that! 
Heh, yeah right!
Fantastic job, I'm absolutely speechless!  Congrats on a silver! Anywhere else and it woulda been a gold. |
11-01-2006, 07:34 PM
| | Registered User | | Join Date: Nov 2000 Location: Birmingham, AL
Posts: 172
| | That was you?!
I was there and your cake truly was amazing. I was definately impressed with the winner though. I'm still trying to figure out how you could do the spiral staircase with cake.
I thought the marie antoinette cake was gorgeous yet rediculous. It was so intricate I would like to know how much time he spent on it. And then to put tons of little pieces of glass all over it. (not to mention the edible image). I just couldn't get over it. My boss had dinner with Kerry Vincent Mon. or Tues. nite after the competition and everyone was talking about it. My boss told her how upset I was. Kerry said, "they can put anything they want on their cakes" They just aren't going to place. I wasn't upset, I just thought it was kind of rediculous. So 2 weeks ago, my boss went to a pastry seminar in Fla. and the guy was there. She said he really wasn't a pastry chef, but he was an artist. But I still think he had to know enough about the business to do the cake he did. Who knows.
Momo, did you attend any of the demos by Keagan, Chef Paul, or Raymond?
Oh the Eiffel tower cake was cool. But it was leaning a little, and it was mostly tower and little cake. But now it turns out we're doing the eiffel tower this weekend. Good thing I took a picture. (Im not sure, though, if we're using pastillage or chocolate.)
Again: great work and congratulations.
eeyore  |
12-08-2006, 05:45 PM
|  | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Jun 2006 Location: Port Townsend, Washington
Posts: 205
| | marie antoinette.....
I keep hearing about this cake....I'd sure like to see a picture of it, and learn the name of the person that did it! | | |
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