Caitlin's Cake Art
Aug 25, 2009 | From the kitchen of Rose
I have to share with you this link to my dear friend Caitlin Williams Freeman's exquisitely artful cakes.
Now I can't wait until she sees how her "Tom Boy" the signature cake from Miette Bakery in S.F. is pictured in my new book!
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUpon
caitlin williams freeman
08/26/2009 12:12 AM
OH! So exciting to be on Rose's blog!
And how appropriate! The Mondrian happens to be the White Velvet Cake and the Thiebaud (raspberry) is the Downy Butter Yellow Cake.
You're right, I can't wait to get my mitts on the new book (not just to see the Tomboy, but I have to say, I'm bursting to see what you've done with it!).
For Carol (who posted on Design*Sponge): First, thanks for commenting! Second, I frost the Thiebaud sides using a small (4"?) Ateco offset. First I apply the buttercream, ensuring it's flat, even and well shaped. Then I make the texture by wiggling the offset as I continue to spin the cake around on the turntable. I can clarify if this doesn't make any sense to you.
REPLY
ButterYum (Patrincia)
08/25/2009 07:48 PM
They're all lovely!
REPLY
Rose
08/25/2009 12:11 PM
me too! it's my fav.
REPLY
Matthew
08/25/2009 12:09 PM
I love the Mondrian inspired cake.
REPLY
Rose's Heavenly Cakes DVD Part 3
Tortas en Latinoamérica