As stated before, we finished this class up with a three tier wedding cake. We worked as a team with Gaby finishing up the gum paste flowers that we worked on the night before for the top and with me covering the “cake” with fondant and adding the texture and ribbon. We used foam, instead of cake, as we have cakes coming out of our ears from our work this past few weeks. It was easier, since we didn’t have to worry about filling and coating the cake and could therefore focus on the decorations.
I also wanted to thank everyone who has followed and supported me throughout this journey. It has been fun to get your comments and feedback. Nine more weeks and I will be back in good ole’ Minnesota. I can’t wait! But I am also looking forward to learning and experience so much more while I am here. Have a good weekend everyone! Cheers.
Mike and Angie said,
September 24, 2008 @ 12:40 am
Hi Krista!
We just got back from our cruise to the Canadian Maritimes, so we haven’t been around for a couple of weeks. Now that we are home, we were just dying to check out your progress on your site. Your cakes look terrific. When we were in Quebec City, we got some great pictures of the pastry display cases in a cute little pastry shop. Then, one night the ship they had an incredible pastry show for us. We took pictures for you and hope they turned out.
so you can actually see what we saw. That night the pastries were very good, but truthfully they need a new pastry chef for their dinner menu. It was our first time on Royal
Caribbean and their pastries and desserts don’t hold a candle to what Princess Cruise lines can do with desserts!! They need Chef Krista on board:-) You look so grand in your uniform. We love and miss you so much and can’t wait to see you again. Take care
honey and keep having fun…..it looks like you are having a blast!!
Love you!
Mike and Angie