Have you heard about this yet? Have you been to like the facebook page? If not you’ll find it here. I highly recommend you go and view it, because there will be a lot going on there in the next few months. Let me tell you a story….
A group of like minded cake artist friends were chatting together on a facebook group many months ago, when one of them, Laura, mentioned that it was the 40th anniversary of The Rocky Horror Show and wouldn’t it be a great idea for a cake collaboration to take place to celebrate it. Well no further encouragement was needed and the ideas began to flow. Whilst one of the members of the group, Rhu, was chatting to Cake International, she asked if this group of cake makers could possibly have a table at Cake International in November 2015 to show the collaboration. They thought it was a marvellous idea, and the idea began to snowball…….
What started off as a table, then became a stage, then became a walk through installation!! A 9 x 6 metre installation in fact, housing several rooms!
So let me introduce you to the admin team….
Here we are, sporting our red lipstick ready to take our lippy pictures to create the banner for the Rocky Horror Sugar Show facebook page (remember the link above? Have you clicked it yet?) I’m the shorty in the middle Marie McGrath of Marie’s Bakehouse , on the right is Rhu Strand of Pimp my Cake with Mama Rhu and the other beauty is Laura Edwards of Mamma Jamma Cakes . Being spread around the country we decided we needed a planning weekend, and this was us after working from 9am to after midnight!! But, hey, it’s going to be sooooo worth it!
So, there’s the 3 of us, and another 37 cake artists, some well known but many not, but all incredibly talented. We’re introducing them at the moment on the Rocky Horror Sugar Show facebook page, so go there and find out who else is involved 🙂 And you can also find out about all our contributors here on the Cake International website! Focusing on the strengths and loves of each individual, the project encompasses large sculpted work, detailed sugar models, flower work, tiered cakes, and everything in between. And you’ll be able to see some sneak peeks and progress shots as they are being made!
Things are moving along nicely. The plans are drawn up and submitted, the dummies are being ordered (one of our fantastic sponsors in Dummies Direct,) supplies ordered from another of our sponsors The Cake Decorating Company, Cakes Craft and Decoration magazine are writing their first article about the project, and this week we took delivery of over 300kg of sugarpaste and flowerpaste from another of our sponsors Renshaw Baking!!!!!!!
I’m beside myself with excitement about this project. It’s going to be fantastic, and we want to have you come along with us for the ride. So come and join us on The Rocky Horror Sugar Show facebook page (did I mention that yet?) and if you are a fan of twitter we’re over there too @rockysugarshow . So, come and join us, fill your senses, and let us see you shiver with antici…pation!!
The front view had all the main characters in together so they could all be seen in one shot, but the story continues around the cake…….
On the side here I added Dorothy’s house with the witch’s feet poking out. I decided to take the shoes off her- not something you often see on other Wizard of Oz cakes, or in pictures, but the Dorothy figure was wearing the famous shoes, and I thought it would be odd to have two pairs on the cake. The roof tiles were dusted with a dark brown colour in the joins, and the white of the house was given a dusting of light brown to pick out the detail of the scored bricks. All the grass you can see is hand rolled, and all the leaves under the rainbow are also individually scored with detail, and then dusted. The rainbow on the top tier also has a dusting of a darker shade of each colour, on the bottom half of each strip of colour, to tie it in with the rest of the cake. The blue birds are there as a reminder of the famous song. The Emerald City you can see is dusted with sparkling gold dust.
The other side has all the detail of the corn field for the scarecrow, complete with crows, and the orchard underneath is from another part of the film. I glazed all the apples to make them shiny.
You might be able to see the detail a bit better on this picture. The tree bark detail was made using a Dresden tool and a ball tool, and then dusted with dark brown. The leaves on the trees and around them were all individually modelled , scored with the Dresden tool and then dusted to pick out the detail. I used the Dresden tool (my most used one- can you guess??) to create the mud/soil texture under the sweetcorn, and the sweetcorn was textured using the end of a piping nozzle.
The Lion- I love his cute face. Obviously the most time consuming part of this one was his mane! All hand twisted and stuck on individually.
The Scarecow, with all his straw poking out of the sleeves and his trouser legs. He was deceptively time consuming with his details, including the twisted belt, and getting his hat just right to sit on his head.
The tin man. My favourite! But absolutely the most time consuming! I made the accessories to go with him, which the others didn’t have, but the most time consuming part was getting a good coverage of silver paint. I think he was painted at least 11 times!
I really enjoyed making this cake, despite the fact that it took over 40 hours, and I’m really proud I got gold 🙂
You can come and learn how to make these characters with me. We’ve made Dorothy in our Monthly Modeller Class already, but if you’d like to make the others, you’d be more than welcome to come along. Our classes are held at The Croft on Church Road in Flixton, Manchester. The dates for the modelling classes are:
The Lion- Monday 9th March 2015 7-9pm
The Tin Man- Wednesday 1st April 2015 7-9pm
The Scarecrow-Monday 11th May 2015 7-9pm
They are £25 each, with all materials, equipment and refreshments included. All you need to do is bring a box to take them home in. If you’d like to book, you can email me on email@example.com or contact me on facebook or phone me on 07940121872.
Banana Muffin Recipe
I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.
2. Put the flour and salt in a bowl, then set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
4. Fold in flour mixture, and mix until just smooth- don’t over mix.
5. Spoon evenly into baking cases in muffin tin.
6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.
It’s not often I get free reign on a cake, or the chance to make a really pretty girly one. Most of my cake orders involve modelling of some description, but not sugar flowers. I’ve also been itching to make some edible lace but haven’t had an order that has required it yet. So edible lace and pretty flowers were the order of the day for this cake.
For the edible lace I used Claire Bowman Cake Lace. I have to say it was straight forward to use and I would highly recommend it if you are thinking of having a go. I also used the lace in the name plaque to tie it in with the rest of the design.
I really enjoyed making the flowers. This is about the fourth time I’ve achieved roses I would say had a ‘real’ look to them, and I really like the dusky pink tones in these roses. I added carnations as a contrast and then used gooseberry and lilac shades in other wired flowers to complete the look.
All in all, I was really pleased with the way the cake turned out, and my Gran was too, which was definitely the desired outcome!
In case you are wondering the top tier was lemon cake, with lemon buttercream, and white chocolate and lemon ganache, and the bottom tier was rich chocolate mud cake with chocolate flavoured buttercream and milk chocolate ganache. Two of my favourite flavours 🙂
I’m looking forward to the next pretty cake I can make!