Saturday, August 27, 2011

Farewell Cakes

This week was the end of my second week back to work. I'm doing OK, still need reminders, here or there, but most pertinent issues get resolved. I am happy to see my desk uncluttered with manageable groups of paperwork, tidily kept in their little cubbie-shelves.

Friday was the last day of several people, but I only made cakes for the known departees (in the same morning, we were surprised with news of a few who were also leaving, but to different departments/roles).

I would call these cakes "6-inch mini cakes" because they were between 2.5 to 3 inches high (normally, it's 4 inches). Both cakes were chocolate sour cream with vanilla Swiss meringue buttercream icing.

The pink cake was for the summer student, which I girlified. The blue cake was for the Australian-bound traveller. Both concepts were simple, because I basically do not have as much time to prep and decorate during the week. Plus, they also had to survive my 2-hour morning commute (GO bus, then subway, then bumpy bus ride).

The meringue icing was a hit! It seemed like to most, this buttercream texture was unfamiliar. Their taste buds were probably used to the grocery-store/bakery's sugary and grainy, shortening-based "American buttercream" icing that cover most cakes. I am very glad that I introduced them to the real buttercream, which isn't too sweet and soooo smooth. :)

Good luck, Maddie and Jason!

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