Mary Berry & Buttercream Dreams

(AND THAT NAUGHTY BOY PAUL HOLLYWOOD)

On Sunday 14th April I headed over to the last day of the Cake International Exhibit at The ExCel in London to look on in awe at the cleverness of some Deliciously Cakey People!

There was hundred of stalls, from sugar-craft, cake-molds, ribbons, packaging, demonstrations, cupcakes, wedding cakes, brownies, sweet caramel, Mich Turner’s demos, and lots of beautiful kitsch home-ware / bake-ware!

IN MY ELEMENT.

My cousin owner of Sweet Cake of Mine in Essex, she knows her stuff…
However – I am not an expert on cakes in the slightest,
I love the taste.
& I love the way they look.

& also love the design aspect of cakery, including all the home-ware!
I purchased some gorgeous kitsch cake tins, Kirsty’s Vintage Homes & Eric Lanlard’s Tart It Up (watch this space)
B E C A U S E
I will be tarting-it-up with lots of different recipes I’m working on!

But Oh My God,
some of these creations have taken this talented bunch months and months -
apparently sugar-craft roses can be made up to 3 months in advance to D-DAY (Dive-In Day)
wow

well I loved it, and appreciated the effect and skill involved and seeing all the ladies (and gents) with their own cake-companies / schools etc being so successful internationally has got me thinking – about my own future, the future of Sausage Tarts & Marmalade Rolls, and about my limitations as a cake-maker and decorator – which is a great thing in that I have realised what it is I R E A  L L Y want to start baking, creating and eventually selling in that cute little eatery I’ve got my eye on!

I’ll let you all in on this – next week when I’ve spent a whole week experimenting on it!

x

The pair – who told us they’ve just started filming this year’s GBBO – even co-ordinated their outfits in matching nautical stripes for the occasion. They’ve clearly spent too much time in each other’s presence!

Paul & Bezza get their bake on

The show has loads of stalls selling everything you can imagine for cake baking/decorating, plus you can marvel at the cakes on display in the Sugarcraft & Cake Decoration section – some of them looked totally unbelievable.

Not that we actually managed to taste any, though – for a cake show, there was a distinct lack of free cake. Harrumph. We had to go home, don a floral bomber jacket, cook up a batch of brownies, and imagine they were cooked by Bezza herself. Shame about the soggy bottoms.

The show will be dropping in at the NEC, Birmingham, from November 8-10. For tickets and information, visit the Cake International website.

We reached sugar saturation level at around 1pm and popped out onto the main concourse for lunch, a sit-down, and to try and get away from the endless flow of strangers who seem to think that elbowing you, shoving you and rubbing themselves rather intimately against your back and various limbs is acceptable because they don’t have the patience to wait for you to finish having a brief look at an intricately decorated cake.  On first appearance there’s a seemingly reasonable selection of cuisines to choose from for mid-expo sustenance.  I went for a jacket potato with cheese and coleslaw because really, how wrong can you get that?  When I was was charged £7.50 for the pleasure I thought the chap was joking.  “Ah well, for that price it’ll have to be good”.  I was wrong.  It was wrong.  It tasted of… nothing and bitterness, together.  No umami here!  And it was cold.  And it didn’t have butter on.  Just as well, probably would have cost an extra fiver.  If you ever come across an outpost of The Baked Potato Company, give them a very wide berth.  Especially if you like your tats tasty.  Interestingly they seem to have a very limited presence on the internet.  I wonder why.

Rant over.

Came home ready to drop and unexpectedly found my co-conspirator/housemate on the sofa looking a little under the weather.  I’m not sure if it was her idea or mine (I maintain this was all her responsibility) but we ended up ordering out for dinner.  There’s a little independent Italian restaurant on Wandsworth High Street and everyone who goes falls in love.  It’s reasonably priced and the staff are fantastic.  It’s called Bugatti.  I’m having a hard time deciding whether I should be extolling its virtues because it’s always quiet and I never have trouble getting a table.  So yes, what I actually mean to say is: please don’t go there, the food is awful and the staff are rude *ahem* I’m lying.  Along with the restaurant, they do a healthy trade in takeaway/delivery pizza.  It’s beautiful, stone baked, thin, crispy, cheesy, tomatoey deliciousness.  My personal favourite is the Rustican- artichoke, black olives, spinach and ricotta.  I can inhale one of those bad boys.  If you look to the left you can see that I wasn’t even able to wait to have a slice before I snapped that picture…

Stay tuned for a full post about all the cakes.  Cross your fingers and hope really hard that your ISP is rolling with enough bandwidth to handle the ridiculous amounts of photos that I took.  One of my (many) personal favourites and a little taster of what’s to come is this cake depicting The Luggage from the Discworld series…  I hope it’s whetted your appetite for more.

Just a little disclaimer: this was one of the last photos I took and I had camera-shake pretty badly by this point, so it doesn’t look as great as it did IRL.

You should’ve been there, man, you should’ve seen it…

***

Britain’s Got Talent is back!

Oh yes, BGT is back with a bang this weekend with what promises to be the best series yet of our fave talent show. What will come of the blossoming bromance between Simon Cowell and David Walliams? Who will win the fash-off between Fabulous cover star Alesha Dixon and the gorge Amanda Holden? What crackers act will come up trumps in 2013? The mind boggles! Hoping to follow in Ashleigh and Pudsey’s pawprints will be a huge array of comedians and contortionists, dancers and drag acts and acrobats and animals all hoping to charm the judges and land that coveted Royal Variety Show spot. We’re hooked already.

ITV 1, Saturday, 7pm 

A Beautiful Thing

She’s come a long way from Weatherfield, and this weekend sees the opening of Suranne Jones’s new play, cult classic Beautiful Thing. Taking to the stage at the Arts Theatre in London’s west end, Suranne has doused herself in peroxide to play wayward Sandra, the mother of Jamie, a teenage boy who is plagued by confusion surrounding his sexuality. Both stage buffs and the culture-shy will love this theatre treat, and Ms Jones give a stonking performance. Beautiful Thing runs until May 25 before embarking on a UK tour.

From Saturday

Cake International

As if you need us to tell you why you should go to a huge show devoted to cake, cake, and all things cake! If Easter has left you craving more of the sweet stuff, head to London’s ExCel centre this weekend for a veritable feast for the eyes and mouth. There’ll be freebies, demos, and talks from baking maestros. Heck, even dream team Mary Berry and Paul Hollywood will be there, as well as Fabulous foodie John Whaite.

Friday-Sunday

Bespoked Bristol

Image: Getty

Ride on down to the south west this weekend for a visit to handmade bicycle show, Bespoked Bristol. If you’re bored of the bus and fed-up to the back teeth of trains then this show is most definitely for you. There’ll be bicycle magic from all directions, from independent makers who can design and make the bike of your dreams, to workshops on how to get the most out of your stylish new cycle. There’s now officially no excuse for not indulging in a bit of two-wheeled travel. On yer bike!

Friday – Sunday

Driven: The Fastest Woman in the World

Thought Formula 1 was a man’s world? Think again. The world’s only female Formula 1 driver, Susie Wolff, stars in her own documentary, Driven: The Fastest Woman in the World this weekend. Not only is she super savvy and uncompromising, but Suzie is also really, really good. The doc charts her progression from German motor racing to her F1 debut with the Williams team, taking in snapshots of her family life and childhood. It’s also shot by her filmmaker brother. Hilariously, the programme shows drivers Lewis Hamilton and David Coulthard quaking in their boots… so you should be, boys!

BBC 2, Sunday, 5:30pm

Today we ventured to the Excel in London for the Cake International Show courtesy of Kevin Ashton, chef and food writer of WannaBeTvChef blog.

We had been very excited and were looking forward to the show especially that we had VIP tickets, which allowed us access into the VIP lounge… we were hoping to meet some celebrities

Unfortunately the show did not meet our expectations. For a starter it was unbelievable crowded. Taking into consideration that it is only Friday, I cannot even imagine what will be happening over the weekend. Simply walking around was very difficult and every time we wanted to check something up close, we had to queue to get close to our preferred stall.

Secondly, the full show name is Sugarcraft, Cake Decorating & Baking Show, but there was nothing to do with baking itself. Most stalls had purely decorating stuff. No cooking or kitchen appliances, no kitchen aids, not even a sugar thermometer, which we wanted to buy…

I guess, it wasn’t what we were expecting, but still well worth a trip to London and a very good day out. The cakes which were taking part in the competition were truly amazing! Sometimes you can see them in various baking TV shows and they look so beautiful, but in real life, up close, some of them are just stunning, pure art.

yes, this is a real cake

Face Cake

Even though we did not get what we wanted from the show, we are very happy that we attended it. It opened our eyes on the decorating part of the baking process.

We also had a chance to meet Mary Berry and Paul Hollywood

Mary Berry and Paul Hollywood

If sugarcraft or a cake decorating is your cup of tea, you still have a chance to attend this year London’s show. It is open over the weekend 12-14 April. For full information please visit Cake International

Mind The Gap Cake

Prince Charming?

and made a duck from royal icing – flowers and royal icing are my nemesis but I just need to practice!! Need to dig out a you tube tutorial ……..

Before I went the first time last year, friends told me that the crowds would shock me. More people than I had ever seen before at a cake event. They told me that the queues for the restrooms, for food and especially for shopping from vendors would be unbelievably deep. To some extent, that is true. I understand that it is worst on Saturday, so I have skipped Saturday both visits. Saturday commonly sells out, so you will deal with the maximum crowd that day. I found the late afternoons to be brilliant times to actually get to speak to the vendors and make purchases.

Despite the thousands of visitors, there are only a few demonstration rooms open at any time. Many of the demos repeated twice throughout the weekend – which is great if you cannot attend one , but is disappointing if you want to offer visitors the most possible choices. The only demonstrators are those decorators “sponsored” by a vendor. At ICES, you are not allowed to push your products during a demonstration – the demo is to be about the technique. But that is far from the largest difference. At Cake International, the demos can be more like a commercial and can really promote specific products and booths.

In England, the presenters must present their information without letting in too much personality, it seems. Presenters are shushed if giggles or laughter breaks out in the rooms. One of my friends was actually told NOT to be himself…the exuberant, funny guy that he naturally is. Even one of my quieter friends was told to keep it down. I cannot decide whether it is caused by the environment for the demos or if this is just how it is in England. The demo rooms are essentially temporary boxes, all connected by thin walls with no roof. You can sit in one and hear the demo on either side as well as the one you are attending. I hope that this is why you are made to feel like you are in a library.

I desperately hope that the British do not expect all classes and demonstrations to be serious and quiet. I have not had the honor of teaching or demonstrating there, but I hope to have the opportunity some day. Can I be my goofy self? I believe that humor and laughter relax students and make it easier to learn. Some of my friends and I worry about whether we would be accepted in England. Does the American teaching style buck too many traditions for the British?

I spoke with the organizers for the Cake International last year and expressed surprise that they did not offer true hands on classes and more demonstrations. At ICES, there will be 35 hands on classes and hundreds of demonstrations. At Cake Int., there were 42 demonstrations, of which 10 were duplicates. ICES has about 1000 -2000 attendees, while the Cake Int. has about 10,000 – 15,000 per day!! With those numbers, so much more could be possible! ICES has activities in the evenings, be it classes, demos, banquets or opportunities to socialize. They arrange for host hotels to house the attendees. At Cake Int., everyone starts leaving at about 4 each day. No hotel in the area is large enough to house the entire crowd, so people go their different ways.

What would my British friends like to see? Is this how you WANT it to be? My friends and I have considered trying to offer classes tied to Cake International, but would not want to offend long standing traditions. What are your thoughts?

It was awesome, as usual. Stupidly, because Big Bear decided yesterday was the day to have some sort of freak out over ALL of his shoes, I was rushing and forgot my camera. So here are some photos taken on my (quite ancient and none i) phone of my favourite cakes on show!

Harry Potter and Cake, my two most favourite things in the whole world… Except the Bears of course!

Hagrid’s Hut….. this was astounding, my rubbish camera doesn’t show it, but through the door, INSIDE the cake was the furniture. It was Amazeballs.

This was so very realistic, even down to the drool coming from the mouth!

This was all completely edible – I would love to know how they did the panes of glass in the windows and doors!

Look at all those tentacles!

Another completely edible cake – how real does it look?!

Because Uncle Bear and Big Bear are both Skylanders obsessed…. Almost as much as I like Harry Potter!

Possibly the most beautiful cupcakes ever!

And these must be the most elegant cupcakes ever!

Cupcake Bouquet – WIN

It must have taken hours to pipe all that stitching on!

Yes, I love shoes too. And Cake.

This made me want to get married again, just to have this cake!

Or this one, I’m not fussy.

This effect was stunning.

I think this may have been the tallest cake in the show!

And saving one of the most stunning until last!

If you’ve never been to Cake International, go! (But use public transport, parking charges are horrendous.) Not only is there amazing inspiration, but you can watch some fab product demonstrations, pick up some real bargains (and some not so great bargains, just have an idea of prices before you go) and also meet your Baking heroines. Awesome.

Ruth Clemens (From The Great British Bake Off, and author of The Pink Whisk) was there. I may have been a tad excited!

I will be back with a baking related post soon, my mojo is coming back. Hopefully, with better pictures this time.

Mummy Bear x

It is true that I did spend two terms at Bromley Adult Education College attending Sugarcraft courses, learning how to cut, shape, cover and ice cakes AND learning the delicate art of creating flowers from paste (I find roses enormously relaxing), piping very twee baskets for them to sit in and generally annoying the sugarcraft guru Yvonne with my non-WI colour sensibilities; the fact that I deigned to pipe a pale blue basket for my (pale yellow) roses, rather than the prescribed brown was met with a sharp intake of breath and slightly raised eyebrows.  It hadn’t occurred to me to be controversial, I just thought it was a nice contrast to the yellow.  However, I remain in absolute awe of such great cake superstars as Mich Turner and May Clee-Cadman and of course the US legend Duff Goldman and his team who star on the TV show Ace of Cakes (filmed at Charm City Cakes, Baltimore, USA).

That said, when my friends and family are in cake need, I find it impossible not to step up to the challenge (you might call it selfless, I think of it as damn right bloody mindedness) of creating something as fabulous as they are and always say yes!  I am seized by battle cry within me screaming “I will NOT be beaten by some sponge and icing!”, this is much to the frustration (and occasional disgust) of my boyfriend Warmtoes, as he knows how stressful I find it and that inevitably he will be required to provide the hundreds of cups of tea and shoulder rubs that get my through such a trauma as will inevitably ensue.  I love nothing more than a challenge (is that a lie? possibly chocolate?) so I get stuck in.

When my fabulous friend Laura married her partner Adam on 10th August 2012 I couldn’t help myself and I began researching via Pinterest.  As such I came across the most wonderful cake designs I had every seen courtesy of up and coming Wedding cake designer Zoe Clark.  I loved her evocative modern romance achieved through simple, beautiful cakes provided endless inspiration when I was putting together ideas for Laura and Adam’s cake.  I met Zoe at the Cake International Show at Excel Centre in London this year and told her about the cake and like the sad super-fan I am, purchased I signed book which took pride of place on my bookshelf until I set it down excitedly, ready to read it for the first time.  I put the kettle onto boil, opened it gently smoothing down the pages, turned my back to make my tea, in the intervening moment my cat Jynx dashed in from a wet garden and walked his muddy paws across the beautiful glossy pages for my brand new and signed cake book!  Of course I was somewhat upset (read furious) at the time… but I can never be mad with him for long.  Could you be with a nose like that?

So I sought to keep calm with military planning and the support of the ever valiant and reassuring Mrs P who gave up a Sunday afternoon to make flowerpaste roses with me well in advance of the big day and help me with planning the below Timetable of Success:

Tuesday – Bake cakes

Vanilla 12″ cake – 16 eggs batter

Lemon & Poppyseed – 10″ cake 12 eggs batter

Chocolate 8″ cake – 4 eggs batter

Wednesday – Cover / Ice cakes

Thursday – Decorate cake

Friday – Wedding Day

As you can see it was actually a Time Table of Success, because it did turn out very well indeed; looking the part and tasting pretty damn scrummy too.  It was a huge relief and an enormous pleasure to be part of Laura and Adam’s day.

However, I certainly approach Wedding Cakes with caution and will not be rushing into my next matrimonial baking session any time soon!

I did have the pleasure of producing some muffin sized cupcakes for Warmtoes’ sister’s wedding on 2nd April 2011 and found these infinitely less demanding, after all they’re only a few cupcakes right?

Now, I had no plans to write this post tonight but after my visit to Cake international’s ‘The Cake decorating and baking show’ at London’s Excel today I just had to share with you some of the inspirational cakes I saw!

I didn’t think I was going to be able to make it to the show as I have been shooting a lot this week and had family commitments all weekend, but it all worked out perfectly for me and mum to go to the exhibition and have a bit of a cake shopping spree. (Gosh I hope Mr MT doesn’t read this! If he does I didn’t spend that much…really!!  And Poopah nor did mum….Ahem)

The exhibition has been at Birmingham’s NEC in the past and this was its first time in London and judging from the crowds (and serious elbow pushing – manners ladies please!) it was a resounding success!

Mum and I were really impressed by all the great and new decorating equipment on offer (more on that in future posts – loads more actually. I can’t wait to share them with you) but it was the cakes that we were really in awe of. There were loads of categories in the competition including two tier or more cakes (with no height restrictions!) shaped cakes, shoes and handbags,  cupcakes, classic cakes and there was even an under 12′s category (one for Beau next year I think). The standard was so high and we couldn’t believe how some of the amazing cakes were only awarded silver, bronze and merit of achievement awards when they were so fantastic.

I should point out that all the cake decorations had to be completely edible. The details on some cakes were just amazing. They looked like plastic toys. The tiger below actually had tonsils!

We spoke to one of the judges and even saw judges talking to some of the younger entrants explaining what they look for when judging and where they could improve for next time. They even turned the cakes around to look at the back and see if any areas that would normally not be seen were neat. They were looking for originality, skill and neatness. Our hearts went out to all the entrants. They must have put in so much time and effort.

We slept in, moved slowly, watched TV and only moved by 12ish. across to the conference centre for breakfast/lunch.

we then spent the day as any red blooded Australian would. So, of course you know what we did right? Its obvious really.

Yes, we went to Cake International: the cake decorating and baking show. it was a nice time, beautiful cakes, some nice techniques. Tim found a fascinating new vesion using melted sugar. Abosutely beautiful, translucent, fragile things.

I took photos.

Tim was forced to eat a giant piece of cake from the winning decorated cake from the timed competition. It was a full sized wedding dress with trail behind.

Food in London for a gluten-free, dairy-free person is a balance between extreme safety of fruit or roast potato or extreme danger from accidental poisoning.

“Can I have the burger without the bread, I am allergic”

“Do you want the bread with that?”

If you are into natural ingredients or organic ingredients, this is the City for you. But there is no awareness of gluten intolerance or dairy intolerance. I guess part of that is the fact it is more prevalent among Irish populations which makeup 17% of the Australian population’s geneology.  Keeping soy milk in a cafe is seen as an fancy import from Starbucks only for fussy customers rather than a needed thing for allergies. In Australia, 10% of our people have problems with dairy, here, there does not seem to be that problem.

Have not seen any real supermarkets yet, just what we would call delis or fresh provisions. Pret A Manger is becoming a favourite of mine – mmm, chilli bean and chicken soup.

Hope everyone is well.

Cheers

Bron

Meet Jo Wheatley, the winner of the Great British Bake off, at Cake International: the Cake Decorating and Baking Show. She’ll be signing copies of the Show Guide and making mouthwatering macaroons with two types of filling and cookies. There will also be Sugarcraft Mini Workshops so you can discover how to make gorgeous sugar flowers and perfect your modelling skills. At 3:30 the Bakery Theatre poses an intriguing question: carrot or turmeric cake? And there’s plenty of other yummy treats, workshops and demonstrations at this delicious show.

1 Western Gateway, Royal Victoria Dock, London, E16 1XL

Here are snaps of some of my favourite things spotted:

The exquisite Klimt cake, inspired by 'The Kiss'. The photos do not do this beauty justice- the level of detail and immaculate finish make this one of my very favourites.

This Alice in Wonderland cake is obviously inspired by the recent film and the superb rendering of the characters make this a novelty cake I can get on board with. Full of personality and perfect technique, I still can't get over the piped scrolls on the bottom tier!

Contemporary takes on the Christmas theme, these really stood out in the category. The one on the right has elements of my own ruffled cakes, and each layer was perfectly and neatly ruffled- I appreciate the work that takes.

Elegant cakes which grabbed my attention for being different. The couture black and ivory number on the left has clearly been inspired by Cake Lava and their distinctive tall and skinny cake tiers.

Lindy Smiths' stand stood out among the other retailers, boasting the biggest crowd, all the Lindy's Cakes paraphenalia and most importantly, striking display cakes that looked contemporary and relevant. The strong aesthetic won me over, and I'm not a Lindy disciple.

Display cupcakes showing the potential of Sugarveil. Beautiful, fine lace made from a special sugar mix invented in the US, this actually looks like really lace.

The Cake Craft World stand seemed to have become the 'Mich Turner Merchandise' stand... Their own stock seemed a token offering in comparison. I did also get to enjoy a lovely flower demo by an absolute pro.

I’m not sure I’ll return next year as I just felt it was geared massively to online sugarcraft shops selling their wares to giddy cake enthusiasts. I would have liked to seen more innovation within the competitions, but the standard was very high, and worth seeing if you appreciate skill and craftmanship. Perhaps my expectations were set too high, but Cake International 2011 lacked a bit of soul and inspiration for me.

As well as the usual buzz of demos and workshops the main excitement was the Cake Competitions organized by PME and the British Sugarcraft Guild where Judges in full kitchen whites scrutinize entries such as Tiered wedding cakes, Masks, Figurines, Novelty cakes etc. to award Gold, Silver and Bronze as well as Merit in each category.

I had some personal favourites and as I love Novelty cakes so much I was in awe of how much work went into some of them, with some entrants travelling over 6,000 miles to be here and enter the competitions with their incredible cakes.

                                                                          No doubt about it – cakes rock! There were several Alice in Wonderland Cakes and an abundance of dragons which amazed me. There is the usual nail biting of course where cake makers have entered the competitions and wait to see if they have won. Behind the scenes there are exhibits of students work in each of the various guilds and the ladies of the British Sugarcraft Guild (BSG) keep the art and craft of sugarcraft alive and kicking. So plenty of fun to be had, and yes I did spend too much money but am looking forward to putting some of my new products into practice and am definitely booking a return visit to the NEC next year.

Here’s a selection of my favourite cakes this year – most of them got Gold awards in their category.

The event will play host to some of the most talented and creative cake crafters and decorators from around the world!

There will be seminars and demonstrations for experts and beginners, as well as competitions and special guests. CCK fav chocolate guru Paul De Costa will be there with his own stand, and will be doing demos. He will be on Bakery Theatre Y29, besides the demonstration theatres.

Cake International 2011 will be running from 4th to the 6th of November.

http://www.ichf.co.uk/cake/

Masih penasaran sama cake yang satu ini, wondering bagaimana tekstur dan rasanya yang sebenarnya. Ada request juga dari Paw buat bikinin cake ini lagi (waktu bikin yang kemarin, Paw baru ada acara di Jogja) karna ga sempat kebagian Sacher Torte versi 1.0 kemarin. Tambah semangat bikin lagi karna punya loyang bulet baru (loyangnya buat persiapan bikin BF alias black forest ultah, order pertama dari istri seorang teman ).

Kalo yang ST (Sacher Torte) v1.0 kemarin kacau balau dari step pertama, yang v2.0 ini bener-bener ngikutin tiap step dengan bener wah bahagia rasanya sudah berjalan di jalan yang benar heheheheh. Setelah semua step dilalui dengan lancar, tibalah saatnya memasukkan adonan ke dalam loyang. Kalo di buku contekan, adonan dibagi ke dalam 3 buah loyang ukuran 22″, lha ini actualnya cuman jadi 2 loyang, itupun cuman separo tinggi loyang, waduh…apa ada yang salah yah..? Sepertinya dah bener semua stepnya. Hihihi ya sudah berdoa saja supaya terjadi kejaiban di dalam oven hihihi.

Begitu masuk oven, tunggu 30 menit, masih basah, 40 menit masih agak basah, 50 menit agak sedikit basah, akhirnya 1 jam, yak dibutuhkan 1 jam untuk memanggang adonannya ternyata. Perasaan yang v1.0 kemarin ga selama itu deh..?

Keluar dari loyang, kuenya cuman mumbul dikit, agak kecewa nih tukang kuenya, setelah berharap kuenya bakal mumbul setinggi loyang.  Tapi masih panas, jadi ngicipinnya nanti-nanti dulu. Setelah agak dingin  dioles selai blueberry buat fillingnya(modif nih dari versi original yang pake selai apricot, kan masih sama2 kecutnya hihihi).

Biar mirip aslinya, topingnya dipakein ganache siram, terus dikulkan dulu semaleman biar nempel. Dan hasilnya waktu dipotong ga kalah tuh sama yang asli hihihi. Apalagi melihat muka anak lanang yang asik banget nggigit kue dan nyolekin ganachenya, tambah gede lagi kepala tukang kuenya waktu si papa bilang kuenya enyak….enyak banget katanya kayak  makan es krim coklat gitu (ya iyalah, wong habis dikulkas semaleman). Pokoknya lebih enak dari brownies. Koq perbandingannya selalu brownies ya? kenapa kueku ini selalu disangka sebagai brownies, masih sodaraan kali ya hihihi, padahal kalo brownies kan beremah dan lebih kering, kalo sacher torte ini lebih pekatcoklatnya san lebih lembut lho.

Ya sudahlah yang penting enyak..enyak..enyak..