The frost has lifted and finally the shift from winter to spring has begun. From frozen toes and hot soup dinners to unzipping winter jackets and sidewalk puddles! It’s a wonderful transition and this year it is being made all that much brighter with a new spring cake design. I’m always looking for inspiration and I found it of all places while looking through a flyer, “Win a Trip to Paris” it said. Okay, you have my attention. Upon further reading I learned that Michaels Arts & Craft stores was having a little competition for a spring Parisian themed D.I.Y in floral design, drawing, paper craft or… baking! The possibilities for a Parisian themed cake seemed endless & I had to make this one something special. I began brain storming in my sketchbook of things that came to mind when I thought of Paris. I had several ideas bouncing around, one of which was a Coco Chanel themed cake with pearls, B&W stripes and ruffles.
This however was more ‘Paris’ than ‘Springtime’ so it was back to the drawing board.
The next step was to decide on a colour scheme. While skimming though my monthly Martha Stewart Living I found a stunning colour palette that would work perfectly for what I had in mind. The idea of Paris eludes romance and a soft palette with pinks, taupe and sandalwood would be a fitting choice.
My design became one of a feature of the Eiffel tower with accent Cherry Blossoms running heavy up the bottom right side complimented by a small spray from the upper left tier.
Creating the cherry blossoms by hand was a welcomed challenge. They had to feel light weight. They had to be bright without straying too far from my original colour palette. I spend hours pouring over every breed of cherry blossoms but settled on a light airy design to compliment the springtime theme.
Last but not least I had to figure out how the heck I was going to do the Eiffel tower! I could use my edible ink marker but I only had black ink. I could pipe it on but I wanted it to feel detailed enough to seem lifelike yet still romantic. I decided on piping with small number star tip in two shades of beige, one light and one dark. I practiced my technique before I began – no matter how much experience I have piping I needed to see what the icing was able to do, not just what I thought it would look like in my head.
This cake was labour intensive but a joy to see through. For a week straight I spent 3-4 hours working on this cake every night after putting Miles to bed. Let me just say I’m still catching up on housework! There were moments of doubt and uncertainty but when I had put the last petal on it was perfect. I was in Love, or should I say J’taime. I won’t know for at least another week if I make the cut for the trip! Wish me luck.