Note to the Gods

You can stop this now. I mean, really.

Okay, the economic crisis is all our fault. I mean, not mine personally, but humanity (American humanity) has to take the bullet on that one. And we doubtless will. And the election? I'm about to stop listening to the news because...overwhelmed now. I earnestly feel that the side-not-mine represents true danger on so many fronts it dizzies me (anyone else feel like they're living through the ramp-up to a post apocalyptic SF novel?) and yet if I get one more email asking for money or help in phone banking or...something, I may explode.

But the individual human stuff? A friend of mine--a considerably younger friend, thanks--just had a stroke.. This after another friend had a small but scary heart attack. Am I foolish thinking we're all too young for this stuff to be happening?

Just calm down. Have some ambrosia. Lie back on Olympus and play World of Warcraft and stop smiting the people I care about, willya please?

Now I Am Advanced

Full View Cake
Originally uploaded by madrobins

Tonight was the final night of the Advanced Cake Decorating Class. I can now take Fondant (starting on October 28) and take the specialty classes (like Orchid class next week, or some other time). Our only assignment for this week was to make three frosted tiers, to be assembled in class. What did I learn tonight?

1) if you're making tiers, make sure each tier is at least two inches smaller than the one below it. Having a half-inch clearance on either side is a logistical pain in the ass.

2) It's good to have a plan. While this is an amusing enough cake, it's not a classically designed cake. Deciding "hey, I'll vamp" isn't necessarily good enough.

3) The boards beneath each tier should be just slightly smaller than the tier, or you get peek through which must be hidden by a row of beading or stars or some such.

Three LayerCake
Originally uploaded by madrobins

The carnelli technique (the little squidgey lines) are traditionally done in white frosting on a pastel background. The background I did is more a buttery yellow than a pale demure yellow and, iconoclast that I am, I decided to do it in brown. As my nice teacher said, "hey, American carnelli is non-traditional."

Certificate
Originally uploaded by madrobins

And here is my diploma! I am all certificated, Licensed to handle a pastry tube.

Tomorrow night I start making flowers for my sister-in-law's birthday cake. And Friday morning I frost cakes for the Girl Scouts. It's a rich, not to say sugary, life.