No really, it's all edible. We really should have charged a buck everytime someone asked us that this weekend. After all, there were around 10,000 people at the food and wine show and I really think every other one asked us that!
Those of you who faithfully follow the blog know that we figured out how to make incredibley realistic wood grain this summer, for Magic Phil's 70th Birthday. So, when the Food and Wine show contacted us for their first annual "Cake Czar" challenge, we couldn't help but use our new favorite technique to create crates of what else?...Food, and Wine. Don't worry, though, we didn't get off that easily. We had to figure out new techniques for standing the top wine bottle cake up on end, and for creating realistic looking scallops, clams, Pinot Grapes, and Caviar.
Overall, we were pretty happy with our entry, and are even happier to report that Gateaux is Officially the Twin Cities' first annual Cake Czar!
Best part of the whole experience, is that we created a new cake flavor for the event, that we are adding to the menu for our future Brides and Grooms. Our own version of a Black forest cake...Devil's food cake with Dark Chocolate Ganache and Vanilla Mousse surrounding a layer of Tart Cherries in a Port Wine Reduction. Yeah, it's pretty amazing! Took us three tries to make it go from "delicious" to "Crazy Delicious" (or some other descriptor that one of my favorite 2010 brides used to describe it) but hey, this is a family friendly blog, so I'll keep that one to myself.
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