The cake was to be decorated with walnut halves and miniature sugarpaste carrots which I made the previous evening. The sugarpaste carrots were added just before photo-taking. As I was taking the photo, I noticed that they started to slide down the cream cheese frosting, leaving behind a trial of unsightly green and orange.
I had no choice but to do some quick rescue work. I removed the carrots, scrapped out the stained portion of frosting, and then patched up the holes with whatever frostings I could scrap out of the mixing bowl. It was fortunate that I have some leftover roasted walnut halves and in the end, I had to use them to hide the repaired area.
Lesson learnt ~ sugarpaste are not buddies with cream cheese (oily?). Next time, use marzipan carrots instead!
Here is the Carrot Cake with the original design:
After the rescue work:
The carrots that never got to see the day!
The second cake which I baked was a Butter Cake that was studded with canned logans and dried logans. The two contrasting texture of logan makes for a very interesting cake. The canned logans were crunchy and juicy, while the reconstituted dried logans were soft and chewy. I will definitely bake this again as it is a nice departure from the usual raisin butter cake.
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