Trunks, Buds and Fleur De Lys

It's been a while :) Been busy at work :D.. that I only had the time to update today. On my Pastry Chef perspective I would just like to say that It's not everyday that we are able to make really perfect, nice products. Maybe because a science like Baking & Pastry is much more of an art. It got to be therapeutic and stress relieving, most of the cakes or pastries not done by such finesse usually flops, ends rough or bumpy. While pieces done with passion, fascination and happy thoughts, believe it or not, ends really pretty.

from this white four layer  fondant cake...

It was a lazy Friday afternoon yesterday, lazy because it was a rainy weekend coming, plus I finished early with my production, instead of going home earlier I decided to help in Chef Mhai's special fondant project. The concept is to make a four layer fondant cake for Engr. Cecille's wedding, with branches, greens and "blossoming' details.

to hand painted branches..

busy like buzzing bees..

I find this photo funny :) it's like someone is insisting to take photos while the girls are busy (Kuya Moi)

to carefully piped leaves and buds..

spot Mang Joery! <3

:DDDDDDD

 pretending that we are busy in this photo! haha! kidding aside :)

busy-busihan kezzz. tsar!

to this! <3

tadahhhhhh! tadahhh! tadaahhh! taddahh!  taddaaaahh! We were like crazy girls after we finished this cake. We were just really happy and proud of each other. Really happy :) Really fulfilling :)

closer look to the details.. looks like grand mother's porcelain vases with hand detail imprints. The colors are so lovely and fresh.. feels like spring had just began

top-most layer

I would like to dedicate this entry to Chef Mhai, Thank you for letting me assist you in this project. It's not everyday that we are able to make as beautiful edible art as this, Thank you because I know you will not forget this cake, and I promise you to re-make this cake when it's your turn to walk down the aisle :)