It was
so nice to see my cakes again. He’s been back to Paris to take master classes
in chocolate and sugar and his house resembled someone who had gone quite mad
with the stuff. I could safely say that most cakes surfaces in his house were
edible. There was an abundance of curious chocolate cakes related objects
strewn through the entire house ranging from tiny little containers holding
intense colors and shimmers, to acetate, clay modeling tools, paint-brushes, huge
bags of chocolate, cakes and what I can only feebly describe as a chocolate
perfume kit, designed to train one into a super connoisseur via the olfactory.
It comprised of a very smart wooden box, which I noticed already had a ding in
it, (victim of some form of chocolate frenzy, no doubt) and possibly over 50
tiny vials each of which contained an essence of a characteristic identified in
chocolate. Nuances such as tobacco, liquorish, and earth. It was absolutely
fascinating and Emmanuel was in a whirlwind of excitement as he showed me all
his new toys. The family kitchen was absolutely overflowing with cakess and objects
we usually associate with the hardware store - torches, pvc pipes, tile
adhesive combs, quite a hysterical ‘site’, and of course we had loads of fun.
I also got to meet classical cakes cakes, who’s started a beautiful little cake
shop making formidably yummy and beautiful, special occasion cakes. When I got
home, I was so inspired I had a go at making a wedding cake. I’ve made about 4
in my lifetime but all just all been self taught and bumbling my way through
it. I had so much fun mixing all the different coloured fondants and then
modelling my roses and birds. I relished making the roses look as realistic as
possible and the small detailing of diamantes on the birds. I wanted the posey cakes
cakes to look fun as opposed to tasteful, more like one you might find at the
fruit and veg shop. For those who might be wondering why this week’s segment
didn’t cover much color, it’s because we just didn’t have enough time so we
thought we would concentrate on the decorating element, something a lot of
people might not have seen or tried. The recipe for the pink forest cake,
however, is on the website.
I got to meet him again and see that
chocolate is one of his favorite cakes ingredients and not just in sweets but savory
dishes as well. I returned to the restaurant after filming and had the most
unbelievable degustation.Cakes cakes is very whimsical, challenging without
being pretentious and most importantly, absolutely delicious. One of my favorite
dishes deliberately resembled the contents of an ashtray. It was a pork floss
wrapped in brick pastry with the tips dipped in ash. It was a great fine dining
experience because it was so creative, playful and shook you out of the
stiffness and alienation that can come with fine dining. We bonded over the
genius marriage of white chocolate and wasabi which we both discovered in the
same Japanese cakes chocolate bar. I’ve
made an ice cream with this winning combo for a couple of years now and it is
to die for.
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