I’ve always been fascinated by cooking and baking, so much so that if it wasn’t because of my parents strict rule of having a degree, I would have ended up as a apprentice chef. Or a cake decorator.
After a long, long search on the internet for novelty cake classes, I managed to stumble across Planet Cake.
Based in Balmain, they specialise in novelty cakes and wedding cakes, having done many different cakes for celebrities including Jennifer Hawkins.
Though the classes are bloody expensive, you do get a cake in the end that is worth approximately the same, so in my view, you get more than what you paid for.
Basics 101 is where you start (there is also a Novelty 101, but that’s for next time) to gain beginner’s knowledge on how out-of-the-norm cakes are decorated.
My lesson started on a Saturday at 10am. The class is booked out and majority of the students are mother/daughter teams. It gets off to a great start from our demonstrator, teaching us the techniques of cutting and slicing just the cakes and not ourselves. Like all classes, there is at least one student that doesn’t listen so the moment we head back to our tables to cut the cakes, there’s already a bleeder.
The reassemble cake, ready for ganaching
After a long, long search on the internet for novelty cake classes, I managed to stumble across Planet Cake.
Based in Balmain, they specialise in novelty cakes and wedding cakes, having done many different cakes for celebrities including Jennifer Hawkins.
Though the classes are bloody expensive, you do get a cake in the end that is worth approximately the same, so in my view, you get more than what you paid for.
Basics 101 is where you start (there is also a Novelty 101, but that’s for next time) to gain beginner’s knowledge on how out-of-the-norm cakes are decorated.
My lesson started on a Saturday at 10am. The class is booked out and majority of the students are mother/daughter teams. It gets off to a great start from our demonstrator, teaching us the techniques of cutting and slicing just the cakes and not ourselves. Like all classes, there is at least one student that doesn’t listen so the moment we head back to our tables to cut the cakes, there’s already a bleeder.
The reassemble cake, ready for ganaching
All the little tips and trips taught seemed so simple yet I would never have thought about it without going to the class….though I found out towards the end of the class I was able to show my demonstrator a little trick of my own.
Ganaching the cake was hard as you need to understand the perfect consistancy of the ganache before you can place is on the cake. However, it also doesn't help that the person I'm sharing the ganache with isn't that bright, so she's constantly putting crumbs back into the ganache, a HUGE no no.
Ganached cake
Playing with the fondant would probably be the best part of the day, though choosing the right colour combination is also the hardest. Knowing what will work and what will just class is all part of the fun.
I realised that when kneading colour into the fondant, a little extra height would have helped me knead so much better, however a sudden burst of arm strength helped me knead the colours into the fondant evenly.
Playing with the fondant would probably be the best part of the day, though choosing the right colour combination is also the hardest. Knowing what will work and what will just class is all part of the fun.
I realised that when kneading colour into the fondant, a little extra height would have helped me knead so much better, however a sudden burst of arm strength helped me knead the colours into the fondant evenly.
One coloured fondant (light colouring technique) + Two coloured fondant (dark colouring technique)
When it comes to assembling the entire cake, that’s when my imagination gets to run wild. But that’s also when I realise that a) I don’t have much of an imagination b) I absolutely prefer baking/cooking over decorating. Though, this would still be a profession that I’d love to get into…
Placing covered cake in position + Placing decorations on the cake
When it comes to assembling the entire cake, that’s when my imagination gets to run wild. But that’s also when I realise that a) I don’t have much of an imagination b) I absolutely prefer baking/cooking over decorating. Though, this would still be a profession that I’d love to get into…
Placing covered cake in position + Placing decorations on the cake
At the end of the day, we get to take home a cake that’s worth a few kilos. Boy, it was really difficult in trying to get the cake to fit, and knowing that I’ll be driving for 45mins, finding a spot to prevent it from moving around is even harder.
Finished product
But all in all, the class was absolutely worth its $425 value, what more do you want when you get a funky cake to take home AND take home the knowledge that a professional has.
But all in all, the class was absolutely worth its $425 value, what more do you want when you get a funky cake to take home AND take home the knowledge that a professional has.
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