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A birthday cake for my daughter
By martinsadmin | May 4, 2009
A marzipan princess cake for my daughter
My daughter celebrated her 10th birthday this weekend. As the daughter of a pastry chef, she is used to incredible birthday cakes from Martin’s Fine Desserts! She had a luau themed cake made fresh the day of her birthday. Tropical sugar flowers decorated the cake and the kids sure enjoyed licking the flowers.
Tropical sugar flower decorations
My daughter gave me specific directions for her birthday cake. Usually, I use syrup to make my cakes moist but she did not want that. Instead she chose a genoise white sponge cake for her birthday cake without the syrup. She likes custard made from fresh milk and strawberries so I used that to fill the cake.
Here is a cut of the birthday cake
She really loves the taste of marzipan and enjoys playing with it in the bakery. Rolling it. Dying it. Eating it. The marzipan was dyed green and enrobed the cake. Buttercream acted as the glue to make the marzipan stick to the cake. If you have been reading my posts you will see that these techniques are similar to how I make my wedding cakes. Kids took home extra birthday cake and treat bags. No leftovers at this birthday party!
Topics: Wedding Cakes | 1 Comment »
June 7th, 2009 at 11:16 pm
Wow, your daughter is very lucky! I absolutely love your site and what you do.. and thank you for the inspiration that you give me. I haven’t read through all your posts yet, so I would just like to ask you straightforward: can mousse cakes be covered successfully with fondant? I see here you even fill the cakes with fruits and I’m quite nervous to do that. I live in the tropics and am anxious about “wet” fillings and if the fondant would be stained by them. Or does the crumb coat have to thicker around the sides?
I really appreciate the time that you may spend on answering my questions.
Cheers!