Last week I donated a cake to a raffle to support Sister Kate, Seattle’s vintage chorus girl troupe, and thought I thought I would share the results. I took a similar direction to wedding cake I made for my friend last fall, using chocolate rosewater layers with a rosewater butter cream with fondant. This time I just used excess fondant for the decorations rather than making more modeling chocolate, but still added pearl dust for a little sparkle.
I tried the cupcake version of this cake and it was TO DIE FOR!!! Your desserts are AMAZING, Justin!!!
crazy- I totally know the Sister Kate girls! I used to swing dance before going vegan. How did you come to know them?
Ha. Small world. I’m a dancer and am dating one of the girls on the team.
Thats pretty amazing. I know that I will be coming to you for the next cake I need. Amazing!
No way… god, I know so many vegan lindy hoppers now, it’s scary. I might have met you before- I went to CJ a couple times (I’m from LA).
Wow! I am so happy to have discovered your blog – you are tremendously talented. All of your creations look absolutely delicious and you’ve photographed them all flawlessly. Can’t wait to see more.
Hello and congratulations for that magnificent, gorgeous, delicate VEGAN cake!!! As I see the photo I can even smell it!
) But I’m not a baker and so I’m disappointed that you didn’t give the step-by-step directions and ingredients, as I have an urgent deisre to try to make it.
Of course it will have to be VERY explicit so I can follow it. lol! Could you email it to me please? THANK YOU!