Chan Tee Lee

Omsk (I don't know what it means but it seems like a pretty interesting word, that I made up one fine day and I think it means "Hi", I think I should use "Omsk" instead of "Hi" to greet people from now one, it would make life a whole lot more interesting, eh?) A thousand apologies for not blogging for a dozen days, hopefully the picture above would make up for my absence, it's a peek of what I'm up to (Not 100% done with it yet, maybe around 80%-ish.), it's one of my favorite tires so far for this particular wedding cake.

Love the edelweiss (I feel like being fancy/showoff-y with color names since I learnt SO many fancy names of colors ever since I got that suit case full of Squire kitchen food colors! Had to open 90% to know what color it was since almost all of them appear black/brown-ish!) royal icing against the.. The... Whazza blue color called again? Runs to cakery and back, puff, pant, puff, pant* Ahh! It's Gentian, I knew it sounded something like gelatin but I just couldn't recall it! A tiny tinge of gentian to be exact!

I have always liked blue fondant as a background but not the "primary color" blue, that blue is an eyesore, yuck.

 Above:
(After browsing through my cake inspiration file for a billion hours, trust me you won't want to open that folder, a mountain of SUPERB cakes will fall on you and you would probably drown from all that fondant...)This was the blue cake that started it all (Now that I look at it again... It doesn't impress me as much as it did when I first saved it, I think that was about a year ago, oh wells.), I LOVE the flawless (Used to think fondant/gum paste drapes were SUPER hard, that's until I tried it, drapes are WONDERFUL mistake cover-uppers! Note* Look at my wedding cake competition's cake topper and try guessing what's under those drapes, I... dare... you.) gold drapes against the I-am-not-sure-what-the-exact-color-is-called blue fondant, it makes the cake look classy, elegant and EXPENSIVE, my kinda cake (Speaking about my cake, I just scrolled up to look at it. My photography is horrible, compared to beautiful goldyblue cake here, sob.).   


Below:
Ahh... Isn't this simple GRAND? I have a weakness for tall (And big, my clumsiness doesn't let me handle big cake very much, let alone tall. Speaking about clumsiness, today would be the third time I stabbed myself accidentally with a corsage pin for this cake competition entry not my entire caking life but just THIS entry, I wonder how many times I have stabbed myself with it in this 2 3/4 years? Gosh... I can't believe I have been caking for such a long time. Anyways the first and third time was when I was "poking" away the dried RI from the tip, I kinda jabbed my finger instead of the tip, oh which reminds me... I am horrible with needles, did you know how many holes I poked in my fingers when I sewed that cupcake tshirt?! And the second time I am not exactly sure how that happened but I usually always have about 2-5 corsage pins lying around my caking table, I use one and it disappears so I have to take another out and another and another, I think you get the point. So I was doing some piping I think for that gelatin blue cake of mine and I kinda wanted to rest my elbow on the table and I wanted to put it down quite quickly since it was getting tired and the next thing I knew something sharp hit my elbow bone, pulled the pin out and it was rather bloody... My elbow was painful then numb then painful then numb for about 3 days! I was pretty glad that I didn't have to saw it off, whew! Omm... I need to keep. Omm.. my corsage pins. Omm... properly. Omm...) cakes, they somehow always "wow" me, heh.

 Above and below:
(The one above doesn't have a blue background but it's too beautiful to leave out!)
Since a mountain of cake photos/avalanche already fell on me, I might as well drag a few more of my "fine specimens" out. 
 Next to "grand" cakes I have always liked neat and modern-ish cakes, there are always something very eye catching about them.

 Above and below (I am feeling in a lazy to type mood, I think.):
Mosaic cakes, no one knows how much I am in love with them, I suppose it's because it's different/unique and eye catching again. 

I can't remember where I got these images from but all credit goes to the cake's artist, your cakes have inspired me very, VERY much, thank you.
I just realized that all the pictures I posted have ALL somehow inspired me for this very wedding cake, I am rather shocked, huh.

ANYWAYS (I still love that word.), you are probably scratching your head about the title or maybe you guys are already immune to my weird titles and words, I hope not.
This tier was Chantilly lace inspired, was hanging up the curtains for our house when we just moved into PD, the curtains were lacey ones some I made a note to make one of the tiers lacey and not long after that I some a post in one of CakeCentral's forums about "Chantilly lace", I was pretty curious since I have never heard of something called "Chantilly lace" (I was about to type down all the names of the laces I knew but my mind is very blacko right now, too bad.) before so I opened it up and TADAH!
Beautiful "real" lace specimens appeared before my eyes and boy, were they STUNNING!
The only thing different about them to me is probably the circles and of course the flowers.

And as usual... Things I want to recreate never looks like the original (Unless it's sugar flowers, hahaha!), mine clearly became some sort of "Rojak" piping work!
I just piped out whatever came to my mind and did some of that "circles", more like semi circles though.

Alrightyeo! Now that you know I am still alive and haven't abandoned my blog I shall be off.

~Karen