last-minute invite to a dinner + fresh berries in season = trifle
Note to myself: next time I make a trifle, I'll definitely make each layers really nice and clean... :(
Leftover cupcakes and marshmallow fondant from the book cake project turned into these cakelettes. The bottom two in the photo have names of my friends in Japanese. I used たのしメール from Arnest Inc. to cut out those Japanese characters.
There was a book talk/signing event for my friend EK's parents, and I had an honour, privilege and pleasure to make a cake for them.
Spirit of the Nikkei Fleet: BC’s Japanese Canadian Fishermen was nominated for this year's Bill Duthie Booksellers’ Choice Award.
The 'body of the book' cake was supposed to be the same size as the 'half title page' sugarpaste piece on top of the cake :( and that's one of many, many shouldas & couldas...
The top line was piped with black royal icing and the bottom was written with FoodWriter.
Pacific Dogwood is the provincial flower of British Columbia.
I always have a hard time figuring out cake serving size... a dozen of cupcakes to the rescue!
