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Now That’s a Cake.
10 August 2008 | Ten 01, cake, dessert | 2 Responses
I’ve been mentally putting this cake together for two months. When I finally attached the last rose, and stepped back, taking it all in…I was quite pleased with myself. After 12 or so hours total prep time over 4 days, the thing looked pretty damn sharp. I could hardly remember all the baking and prepping of the fillings and the 6 a.m. rolling of the fondant. It all seemed like a dream now. At service time, I pulled off the lace so the newlyweds could get the first slice. It felt like foreplay as the thin black fabric fell away. Watching the bride and groom grin and cut into it and stuff each-others faces, I knew I had a silly smile, too. I waited in the the crowd with a sharp blade. Foreplay was almost over. And you know what that means. This was the first cake that I’ve made that I also got to cut and serve, and while intimidating at first was easy and fun to do so. There was a certain bent appeal to spending so much time to get this perfect, then just wheeling over and hacking it apart. In spite of the fondant, I knew also this cake tasted great. Two of the layers were Grand Marnier soaked chocolate sponge with chocolate mousse. One was lemon pound cake with lemon pastry cream, and finally a vanilla sponge with vanilla pastry cream. With sticky hands I plopped piece after piece onto to an endless line of plates being rotated in front of me. As I cut it, the servers ran pre-sliced chocolate truffle cakes from the back. 200 people were caked in about fifteen minutes. The rest of the food we put out for the party was really nice as well. From sushi to prime rib, they ate it all. It was a good day. Days like this remind me why I love this business, why I have no problem with the long-hours and sometimes less than ideal conditions. We came, we cooked, and it was good. That’s F&B, baby.
