My lab partner and I’s main goal for this cake was to get the idea of cute and a almost childlike view of Land, Sea, and Air. And I feel that we did end up meeting this goal because you get the idea of land, sea, and air with childish elements to it.
AS well as in the cupcakes this cake met basically all of the criteria we were going for in the plan and looks very similar. The animals were the ones we chose and they look the exact way we wanted them to. The sky ended up with the exact same type of birds as well as the clouds ended up looking the same. In the sea we have every thing the same as well. Right into the detail of having rainbow fish, seaweed and coral.
Three things that didn’t match the plan were the 17 written to look like clouds, A snake instead of a monkey, and rocks around the bottom of the sea. we made these changes because both my lab partner and I think that it made the cake look a bit better and slightly more realistic.
The most challenging aspect of this lab was trying to split up the tasks into reasonable time frames. This was because it was a very large amount of things that needed to be done when there was only a ten day limit.
The main thing i like most about the final project was how everything came together and brought the image that we had originally planned to do to life. This is because the final project turned out almost exactly the way it was originally planned.
Some thing i would change if i were to do it over again would be to try to make everything more proportional. For example the size of the trees compared to the size of the animals. Another thing i might change is to try to make the fish more defined and shaped properly.
In this cake three different mediums of icing were used. These icing mediums were Buttercream, Fondant, and Royal icing. The Fondant and Buttercream are the more obvious ones. The buttercream was used to ice the three cake tiers as well as to add texture and to make the clouds. Fondant was used to make the details, so the animals, trees, coral and the seaweed. The royal icing was used to make the fish and to act as glue for putting pieces of fondant together. The “M” birds were made using store bought gel icing.
This Cake also has some of the elements of design in it. Three of which are Texture, Colour, and Form. Texture in this cake is the most obvious. It is shown in all details. It is mainly seen(used) in the ocean waves, grass, sand, and clouds. Texture is shown in the grass, clouds, and waves by being uneven and different from the smooth surface of the other two tiers. It is shown in the sand through the grains of the graham cracker crumbs. Colour in this cake is shown all over. Through the sky and sea being slightly different shades of blue, same with the green of the forest being slightly different green than the trees. Colour is also shown in the rainbow fish and rocks on the sea floor. Form is used in the animals and the trees. These are very obvious as to why they represent value. This is because they are 3D and take up space as well as them being able to be viewed from all angles.
Cakes – Basic white cake recipe used
Royal Icing – Icing sugar mixed with water
Fondant – fondant used in this cake was bought, but if you want to make your own then refer to my cupcake blog for the recipe.
Buttercream Icing –
60 ml solid vegetable shortening 60 ml butter or margarine softened 2 ml clear vanilla extract 500 ml sifted confectioners’ sugar 15 ml milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.