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Pom Pom Cake

When I taught high school in New York City, the website ratemyteachers.com was wildly popular, and I checked my rating obsessively. I also read each and every comment, and there was one I will never forget. It read: “Good teacher, not as cool as she thinks she is.” Ouch. It stung. Bad. It probably hurt the most because there was some truth to it: I thought I was pretty cool. And, truth be told, I still do.

I’m happy to report that I’ve redeemed myself with this cake. I often share photos of my cakes on cakecentral.com, and someone posted the following comment about the pom pom cake below: “Omigosh. This cake is so cool that you must be cool, too. Yes, it’s that cool. ”

I knew it all along.

Here is the invitation from Wedding Paper Divas that inspired the cake:

And this is the cake. I used 1″ and 1 1/2″ styrofoam balls, but you could easily make them out Rice Crispy treats. I watered down some pastillage until it formed a paste, and used it to cover the balls with white nonpareils . Although you can buy colored nonpareils, the colors are very limited. To achieve the custom colors needed to match the invitation, I mixed white airbrush color with purple for the lavender and with green and a hint of yellow for the light green. I actually thread the ribbon through each ball using a large needle and tied a small knot at the bottom of the ribbon to secure it.

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Two Cakes

I considered entitling this post “Two Cakes I Love”, but thought better of it for fear of sounding boastful. I am extremely critical of my work (and, I like to think, quite humble), so it’s rare for me to say I love one of my cakes, let alone two. Truth be told, however, I love both of these cakes. There. I said it.

Both were inspired by invitations found on Wedding Paper Divas, and photographed by Ashleigh Taylor of Ashleigh Taylor Photography.

For the first cake, based on the Floral Ring invite (below), I cut fondant into the same shapes found on the invitation (roses, leaves, and a large circle for the monogram) and dried them overnight. I used a black food coloring pen to outline each shape, to draw the veins on the leaves, and to write the initials on the monogram. The roses are colored with a mix of food coloring paste and powder. I also added some detail directly onto the cake using food coloring pens. The cutouts are adhered to the cake using edible glue (a mix of gum tragacanth and water).

I used the same fondant cutout technique for the second cake (below), based on the Artistic Maple: Autumn Orange invitation.

Gratitude to Ashleigh Taylor, who knows just what I like in a photograph, and to Wedding Paper Divas, who always have plenty of inspiration to share.
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