That light, dissolve on the tongue texture you described from mixes is due to all the sugar in them. Sugar is a tenderizer and turns the structure into cotton candy in the mouth. It is like biting into air, lol.
Experimenting with recipes and flavors is the best part for me, although decorating is fun as well. I like cakes best that are simply decorated, fine lines and very little adornment. Honestly, I hope it does not revert back to frilly swags and spaced tiers. Let’s keep the Rococo period in the past, lol.
Well yeah it's the sugar but it's also those 'plastic' fats they use too.
Simply decorated cakes require a greater degree of expertise and so are much more difficult to produce because you have to be uber exact and without the Rococo to slather all over & cover it all up--you gotta be real dang good at icing stuff
I like spaced tiers. I like stacked too.
I had a bride the other day look at a five tier cake with a symetrical fondant drape all the way down (page 246 in the 2006 Grace Ormond book, the green & white) with scrolls & blablabla and she says, "Oh that would be easy." I took a leveled look at her & said,
"A cupcake is easy."
But truth to tell, the cupcake wedding cakes are so labor intensive they cost just as much as tier cake, or should cost just as much. Custom made stand, come on.
Less decor is much more expertise unless you stay rustic. Rustic meaning broad strokes and no fine lines, rough iced--which I like that too. But if you're after the smooth & sleek--it ain't easy, folks. Fine lines take expertise out the wazoo, roll out the fondant* or wield a wicked spatula.
*shhh, don't tell the Mayhaw Man
Edited by K8memphis, 28 June 2006 - 06:27 AM.