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aka JACK, THE PUMPKIN KING~
aka a ginger brown sugar spice cake; the filling is a layer of (dairy free!) creme anglaise topped with locally grown parker pears poached in wisconsin rose wine (wollersheim's blushing rose, for those who are curious) and thinly sliced. decoration: hand-painted vegan fondant -- SLOWLY BUT SURELY I AM GETTING THE HANG OF THIS SHIT. >:[

sideview. i took some more of the orange food dye i used to color the fondant and painted it around the sides, working it down with a combination of dilution and drybrushing to get the desired watercolor-y effect.

the insides -- look at how gloopy that creme anglaise/pear layer got! omnomnom.

kill the beast!
for try two at vegan fondant (and for a completely experimental cake that i TOTALLY MADE UP IN MY HEAD), not bad at all! this is a dessert to which i believe i will actually return. with a little bit of tweaking it could be super badass. :D
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Date: 2009-10-16 03:00 pm (UTC)(no subject)
Date: 2009-10-17 04:28 am (UTC)(no subject)
Date: 2009-10-17 04:04 am (UTC)(no subject)
Date: 2009-10-17 04:27 am (UTC)(no subject)
Date: 2009-10-19 06:44 pm (UTC)I totally want to nominate you for cake wrecks Sunday Sweetness :-)
It's adorable!
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Date: 2009-10-19 06:47 pm (UTC)(no subject)
Date: 2009-10-19 11:48 pm (UTC)but ... isn't cake wrecks for bad cakes? i am confused and/or made insecure. (this cake could SO EASILY have been a disaster, you see. but it WAS NOT, and i am REALLY PROUD OF THAT :D)
man, we've had that plate set for years and none of them have broken! in this house that's a major feat of dishware.
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Date: 2009-10-20 12:05 am (UTC)Sundays are for the really good cakes!!!!!!!!
(silly girl - this is so far from a wreck it's not even funny.)
I think the cake is amazing - the more so for being vegan!
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Date: 2009-10-20 12:09 am (UTC)