3D Finalist
Japanese Delicacy
by Keng Seng Vincent Goh · submitted Dec 6, 2016 · 2016 contest
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Description
This is my second time entering Threadcakes, and I always enjoy each step of the way, from selecting a design to the finishing touches!
The selection process was difficult - I am always drawn to specific designs and Japanese Delicacy was the one design that I kept going back to, again and again. I was apprehensive on another Japanese-themed design, but after talking to my friends, it was my go-to design.
I started with a structure for the head - with all the yummy delicacies on the geisha's head, I'm sure I want to give it as much space on top of the head to be her foodie "crown". I tried to keep to the Japanese themed, and so green tea matcha cake was baked, and I paired it a black sesame ganache as well. Yum!
The base of the head was carved and ganached, and the facial details were added with modelling chocolate. The make up was then added, then the headdress - I used black fondant, and started working on all the food that was going on the head - crab meat, hard boiled egg, noodles, mushroom, sushi, seaweed, shiitake mushrooms. Once the hair and the food were added, I then covered her bodice with a simple kimono, without taking too much away from the headdress which was the focal point of the cake.
Every cake one makes is an art in itself, paired with a learning curve along the way. I am glad to say that I have learned so much with this cake, that I cannot wait to challenge myself to another design for next year. Thank you for watching
The selection process was difficult - I am always drawn to specific designs and Japanese Delicacy was the one design that I kept going back to, again and again. I was apprehensive on another Japanese-themed design, but after talking to my friends, it was my go-to design.
I started with a structure for the head - with all the yummy delicacies on the geisha's head, I'm sure I want to give it as much space on top of the head to be her foodie "crown". I tried to keep to the Japanese themed, and so green tea matcha cake was baked, and I paired it a black sesame ganache as well. Yum!
The base of the head was carved and ganached, and the facial details were added with modelling chocolate. The make up was then added, then the headdress - I used black fondant, and started working on all the food that was going on the head - crab meat, hard boiled egg, noodles, mushroom, sushi, seaweed, shiitake mushrooms. Once the hair and the food were added, I then covered her bodice with a simple kimono, without taking too much away from the headdress which was the focal point of the cake.
Every cake one makes is an art in itself, paired with a learning curve along the way. I am glad to say that I have learned so much with this cake, that I cannot wait to challenge myself to another design for next year. Thank you for watching
