TLC Bakeries presents...

[chassiefear]

I can finally present some of my works of art, now that I have them to present. So here you are,Some of the works of TLC Bakeries! Click on the mini pic for the close up, detailed work of art!



This is a Walnut Chiffon Genoise cake with an Italian Buttercream Icing and handmade Chocolate pieces.



German Chocolate Cake that's non traditional as I iced and coated the sides. I break all the rules...



Fruit Torte with Kiwi, Bananas, Mangos, Mandarin Oranges, Blueberries, and strawberries.



It's actually not a Devil's food cake but a Black forest Cherry Cake, and I went a little too strong with the german Whiskey on this one...

more to come, lemme know what you think so far guys!

[Jet Somers]

Wow, you've really got some talent there. I'm impressed.

Also, I want one.

['The Cyclone' JK]

those look great! especially the German Chocolate cake.

[Raenius]

Any chance of creating a whiskey cake?

[chassiefear]

Were the Black forest Cherry cake any stronger, it'd be just about there. There's a whiskey based icing, whiskey simple syrup between the layers, whiskey in the cake itself, and whiskey soaked into the cherry filling. So the cherries actually absorbed the alcohol...

[Lord Hastings]

Congrats! That's awesome!

[Red Bull Icon]

Apr 2, 2010 15:23:06 GMT -5 chassiefear said:

Were the Black forest Cherry cake any stronger, it'd be just about there. There's a whiskey based icing, whiskey simple syrup between the layers, whiskey in the cake itself, and whiskey soaked into the cherry filling. So the cherries actually absorbed the alcohol...

Heaven. Could drizzle more onto the fluffy cake like I do with the kahlua on tiramisu. Hell or just a shot of whiskey to chase the cake.

Eitherway these look fantastic and not a glimpse of fondant to be seen. I hate that stuff and the three day old cakes it goes on.

[chassiefear]

Fondant is good for ONLY certain kinds of cakes, and should only be used for decorating, or a stable surface for intricate detail work(I.E. if the icing you are using will not support the pattern for the cake itself, or will melt altogether)...I've got some Fondant ones coming up, I'll post them too, and why people eat the stuff I will NEVER understand...

Sorry for the rant, but thanks to all for the kind words! More pics to come, promise!