Friday, June 4, 2010

Flop

This is the story of my dessert in the making.  First attempt:  Progress.  Second attempt:  Regress.

I've had Paula Abdul's "Opposites Attract" stuck in my head ever since last night and I just keep singing that line over and over again:  "I take two steps forward, I take two steps back."  Curse you, Paula!!!!

Back to the drawing board...

4 comments:

Booyah said...

Rats.

I'm going to be making a chocolate peanut butter cake tomorrow for my friend's birthday. I am not good at writing on cakes. Are you good at writing on cakes? Do you have any tips for writing on cakes? Or better, would you please come to Seattle and write on the cake for me?

Thanks so much.

Paul said...

I do, actually.

First, I like to have my pre-iced cake cold so that if I mess up on the writing, I can scrape it off easily and it won't ruin the icing underneath.

Also, the position of the tip relative to the cake is key. Don't put it too close to the cake or it just won't look right. Keep the tip about 2 - 3 inches above the cake and it will leave a trail of icing from the tip to the cake. It's like the tip is further along in writing the letter than the icing is. Just practice on your counter or a piece of parchment. After a little bit of time, you should be a pro. I really don't know how to explain this any better without a picture. Sorry, but I hope it turns out great.

Teri Dufilho said...

sorry about the floppy dessert....... i bet i'd eat it anyway, no matter what!

Booyah said...

Thank you for your advice. I was too scared and ended up just doing a chopped up peanut butter cup border around the top of the cake. But SOMEDAY I will be brave enough to write on a cake and then I will use your tips. :)