Perry's Blog

Hey all! More often than not, we tend to pile more on our plates than we can handle. This has definitely been one of those weeks. Due to that, I unfortunately did not have the time or mental capacity to try out a new baking technique, especially with school assignments and work schedule taking up most of my week.  However, do not worry, I still included some pics of one of my more recent bakes. This was a number "8" mini cake that I made for my little cousin's birthday a few weeks ago. His only demands were that the cake was to be blue and emphasized the fact that he was turning 8 years old. Thus, this cake was born. I decorated it with some blue and white buttercream, cakesicles, candies, chocolates, and sprinkles.  Until next time,  xoxo Perry 

Being an experienced baker does not mean that my cakes and treats will come out exactly the way I want them too. Sometimes, they come out perfect, whereas other times they are the complete opposite.  Since this blog revolves around balancing a business as well as trying new techniques, I have to mention my worst failure by far: my first time making a drip cake.  A drip cake is, you guessed it, a cake with a chocolate drip down its edges. The first time I tried to make the drip formula at home, which consists of whipping cream and chocolate, it was a disaster. The drip was too thick and stark white, it was not runny enough to blend seamlessly, and it did not set by the time I added a buttercream border so the entire cake fell apart.  I regret to write that I did attach pictures of this failed cake and also the new version of it, after I scraped all of the icing off, re-frosted it, added a brand new drip that I remade, let it set (learned my lesson), and re-decorated it....

Hey all! Welcome back to another exciting week of Genius Hour. This week was all about learning a new technique that I have BEEN wanting to try by never seemed to take the bullet for: gold foils.  As you may or may not know, the use of gold foil on food items has been a very popular trend these past few years, where tons of people want to eat gold  (Article on Gold Food Favourites) . I have always been hesitant to try this food trend because: A) the edible gold leafs are very expensive, B) I have never used them before, and C) I did not know if any of my customers cared for them.  Thanks to my Genius Hour, I finally got to try out the gold foils. Before even opening up the sheets, I watched a few videos about what they can be used for, tips and tricks, and what to avoid as to not ruin them ( What is Edible Gold Leaf  and  Video: How to Use Gold-Leaf on Cakes ). The lady at the store I go to for cake supplies told me that there are actually 2 different types...