Oh man! Where the heck have I been? MIA for sure, and I must apologize for that. A pastry chef turned sugar orchestrator has only so much energy to write (am I right, Abby?)
Well, since my last post much has changed and much has stayed the same. I am still making cakes, but in a different capacity and style. Not many crazy cool custom ones but I have gotten a lot faster at baking, stacking, frosting and decorating cakes. Have developed a new found love of laminated doughs... more specifically croissant. It amazes me every time I have one. As Chad Robertson of Tartine says, "A well made croissant will give one pause, a moment to reflect on the petit engineering marvel set before you."I can only wish to be so eloquent ;)
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| Pain au Chocolat a la Daniel! |
Anywho, dahhhhling (is it working?) I took a quick but much needed escape to NYC on my 24th birthday weekend with an old friend where I imagined new things for myself and set new goals... and that was the most refreshing and well-timed gift from God yet.
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| Summer in SoHo |
Enough about me... lets get back to the reason we are all (meh?) here... CAKE! The following cake made for a wedding reception at the Clift hotel. It was a really chic/intimate gathering. I hope the cake found a beautiful spot somewhere besides the stainless steel counters it was assembled on.
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Magenta Velvet with Cream Cheese Frosting
Guiness Chocolate Cake with Baileys Buttercream |
Well, now that I've lost my coffee buzz, I must say 'till next time! But sooner this time!
XO,
Daniel
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