Vintage inspired cookies decorated in hues of cream and pearl, with a touch of gold made for a wedding anniversary celebration. Hand piped lace, embossed vintage patterns dusted with lustre and intricate patterns highlighted with sugar pearls.
I was recently invited to submit a cake for a children’s party feature in Shop 4 Kids Magazine. After digesting the invitation ( I was shocked, amazed, elated, humbled) I got to work on a suitable design. The theme was “Under the Sea” – without mermaids… Oh, and it has to be in Sydney in 5 days. No problem!
I loved the idea of some fishies seemingly swimming around the base of the cake with an oyster shell crowning the top. I enjoyed making this cake immensely, especially the oyster shell and pearls which feature on the top of the cake.
So, the cake was made, photographed and I was really pleased with it. Time to air freight it to Sydney – it’s only a 1 hour (or so) flight from Melbourne.(..she says with a nervous smile whilst fidgeting with her packing tape) I packed it according to various instructions found on several different online cake forums, labeled it so that a blind person could tell it was fragile and had to be kept upright (inc arrows) photographs of it on the outside and speaking to the freight company, making sure I had done everything I could to ensure the safe delivery of my precious cargo.
Hmmmm. It didn’t make it. Correction, it made it but it was damaged. It couldn’t be used and I was devastated. Having said that I learnt some valuable lessons and hopefully will have the opportunity to have my work featured in print in the future.
In the meantime, I have some pics for my folio and a bit more cake experience under my belt! It can’t always go smoothly eh!
If you have any tips on air freight vs cake, please share!!