Striped Wedding Cake

Comment

Comment by Richard Festen on May 12, 2011 at 7:37pm

Anna. Glad you liked the cakes. I prefer modeling chocolate because the colors are so vibrant, it tastes good and has a beautiful surface to work with. Some chocolate works better than others when it comes to making modeling chocolate. I like to use Guittard A'peels for my work. The Wilton and Mercken's seems harder to work with. Just my opinion.  Richard

Comment by Anna Murray on May 8, 2011 at 10:33pm

You're cakes are amazing! Is there a reason you use white modelling chocolate so often? And what recipe do you use? My dark chocolate modelling paste works really weel, but I find my white chocolate one crumbles and falls apart.
Thanks!!

Comment by Richard Festen on February 2, 2011 at 11:34pm

Andrea, you can find the page here: http://www.facebook.com/pages/Baking-Arts/168366626508728

Comment by Teneisha Williams on February 2, 2011 at 3:02pm

So I just checked the fare from Jamaica to Sydney...and Richard...I"ll see you in California!!!! :)

Comment by Richard Festen on February 2, 2011 at 2:20pm

book a flight Teneisha!

Comment by Teneisha Williams on February 2, 2011 at 2:07pm

Can I come Richard?...:)

 

Andrea, Richard is a Gem...you will leave with a renewed confidence and he gives the most amazing tips...I left with lessons that I will never forget...every time that I attempt to level a cake, I hear his voice  calmly saying "you are in charge"...:) Oh what a joy it was...I'll be back for more someday soon...

 

Enjoy!

Comment by Richard Festen on February 2, 2011 at 11:47am

HI Andrea... I'm pretty excited about teaching in Sydney and will look forward to meeting you then. We're going to make some beautiful cakes!

Comment by Teneisha Williams on February 1, 2011 at 8:59pm

You will love it Andrea...I did it in September last year...I loved it!

Comment by Richard Festen on April 20, 2010 at 3:21pm

Hi Ann.. the cake is a single piece of chocolate created from numerous colors... no transfer sheets.

Comment by ann pallett on April 19, 2010 at 1:27pm

Hi richard.it's stunning. Is it a transfer that you put on to the chocolate?

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