My weekend project aka Barbie Mariposa Cake
Posted: 17 November 2008 10:30 PM   [ Ignore ]
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This is what I did this weekend. I started baking on Thursday afternoon. The cake was for my niece’s birthday party on Saturday. It was labour intensive but worth it in the end.  cool smile  Thanks for looking.

http://www.flickr.com/photos/gianduja/3039628390/in/photostream/

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Posted: 17 November 2008 10:31 PM   [ Ignore ]   [ # 1 ]
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Excellent job!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Posted: 17 November 2008 11:51 PM   [ Ignore ]   [ # 2 ]
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Gorgeous cake!! Do you mind sharing what the cake components are?

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Posted: 18 November 2008 04:58 AM   [ Ignore ]   [ # 3 ]
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That is beautiful, Rozanne!  You are gifted for sure. tongue laugh

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Posted: 18 November 2008 11:33 AM   [ Ignore ]   [ # 4 ]
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Thank you Patricia, Shimi and Jeannette.

Shimi, the wings were made of Rose’s Genoise au Chocolate. I made 9x13 cakes and cut out the shapes of the wings. They were filled and frosted (the top) with chocolate SMBC ( I used Rose’s Mousseline recipe for the quantities and Bill’s recipe for the chocolate / cocoa quantities). The sides of the wings were frosted with the same buttercream coloured in pink. The design on the wings and the dolls dress was Rose’s Rolled Fondant. I made templates and cut out the designs. I hope this helps. Let me know if you have any more questions. I’d be happy to answer them.

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Posted: 18 November 2008 12:47 PM   [ Ignore ]   [ # 5 ]
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Wow, that is one amazing cake!  Your niece must have been amazed and delighted. 

I love your choice of cake, the Genoise au Chocolat is one of my all time favorites from TCB.  What did you use for syrup?

Your fondant work is really lovely!

Thanks for sharing,
Julie

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Posted: 18 November 2008 04:40 PM   [ Ignore ]   [ # 6 ]
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Great Job!  Glad I could have been of some help.  I have also been using Rose’s Mousseline recipe and adding the chocolate and cocoa in the proportions from the Gourmet Magazine recipe.  Your neice must have been thrilled.

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Posted: 18 November 2008 06:20 PM   [ Ignore ]   [ # 7 ]
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Thank you Julie. I added Green and Black’s cocoa powder to the syrup and a little instant espresso as well. Tasted really good. There was very little cake left after the party, so it must have been good. Fortunately I had the pieces that I cut off when doing the wings.

Bill, thank you for the compliment. Your chocolate buttercream is in high demand among family, friends and even neighbours. Glad I don’t have to pay you royalties.  LOL

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Posted: 19 November 2008 03:48 AM   [ Ignore ]   [ # 8 ]
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Rozanne, I really really like your cake, and te design so original!  please make this your avatar picture, everyone on this page has an amazing avatar to show!

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Posted: 19 November 2008 09:58 AM   [ Ignore ]   [ # 9 ]
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Thank you Hector. You made my day!!!!!

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Posted: 19 November 2008 11:37 AM   [ Ignore ]   [ # 10 ]
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Thanks for answering my questions Rozanne. I haven’t made the Genoise au Chocolat yet, but my niece turns 30 this weekend and my sister has asked me to make a cake for her - perfect opportunity to try it!

Your fondant work is really pretty. I’ve only just started working with fondant using Rose’s Rolled Fondant, but it’s been raining here every day so haven’t had a chance to play with it that much - too sticky! When the weather’s dry I find it really easy to work with.

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Posted: 19 November 2008 12:26 PM   [ Ignore ]   [ # 11 ]
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You’re welcome shimi. The Genoise au Chocolat is one of my favourites from TCB. Give it a try, you’ll be glad you did. Happy baking and let us know how it turns out. Better yet, post pics. We are like a bunch of kids on this forum…........we love pictures.  smile

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Posted: 22 November 2008 09:09 PM   [ Ignore ]   [ # 12 ]
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That’s really cool! I’m still learning fondant. You did a fantastic job.

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Barbara

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MAAA-VALOUS!

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Posted: 24 November 2008 12:06 AM   [ Ignore ]   [ # 13 ]
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Thank you Barbara. Working with fondant was very challenging for me too when I first started. I didn’t own TCB at the time and I always bought the ready-made stuff. Now, I use Rose’s recipe and it is so much easier to work with. Thanks to my husband for doing all the kneading for me.

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