Crummb

When a food critic turns the poison pen on herself

Crummb wuz here February 8, 2011

Filed under: Uncategorized — crummb @ 8:28 am

I AM NOT HERE ANYMORE!

I have moved my blog to this new address: crummb.com/blog

So quickquickquick go there now and subscribe me. Once there, you might as well check out my website (crummb.com) which is finally up after months of hand-wringing over the design. I am now officially open for business! See you there.

 

Lina & Jens’ wedding cake October 24, 2010

Filed under: Uncategorized — crummb @ 11:44 pm

Call me ambitious. But two months into this wedding cake business, and I was expecting myself to nail every detail and squash every glitch by now. But nay. I still have much to learn.

Like how I must always remind every client to bring their own cake knives. And that I must always attach fabric ribbons as late as possible or it will absorb moisture from the fondant and cause ugly patches. And that a certain brand of fondant that is used by all the celebrity pastry chefs in America, which recently reached our shores and is sold at very reasonable prices, isn’t what it cracked up (pun intended) to be. Oh Massa Ticino, how could I have cheated on you? I will never wander again. Till death do us part!

But out of this quagmire is one rather pleasant thing that I’ve learnt: two-tier cakes can look good. In the past, I’d always considered two-tier cakes the descendents of Jabba the Hutt. You know, fat, shapeless, like a melting Slurpee. It wasn’t until I made Lina and Jens’ cake last weekend that I realised it can look pretty darn gorgeous — as long as the upper tier is shorter (3 inches) than the lower one (4 inches), and as long as you prop it up on a cakestand, the taller the better.

Oh, this cake also exorcised my fear of using avocado colouring (remember this?). Even at very light doses, pale avocado looks kinda dull and morose. But pep it up with a teeny bit of leaf green, and voila! A muted, delicate shade of green.