Cakes That Depict Good Friday Featured
A solemn Good Friday to all of us. My dear bakers and cake lovers, I decided to showcase more of today's theme because it is a widely celebrated or rather observed day. However, I have noticed that the bakers in this part of the world have not attached importance to creating cake works that can represent this day.
For Christians, This day represents the basis of their salvation as such I personally feel that every art in the christian world should make this day ceremonial by creating works that can properly showcase this day
Cake designers should not be left out of this. Anyway, I came across a few pictures that really made a great impression of today's significance and I want to share them here
Let's see these pics
Hot Cross Bun & Good Friday Featured
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, New Zealand, South Africa, Canada, and India. The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. They are now available all year round in some places. Hot cross buns may go on sale in Australia and New Zealand as early as New Year's Day or after Christmas.
In Bermuda the focus of this day is on the pleasures of kite flying and tucking into warm hot cross buns and codfish cakes—served either inside the bun or solo.
The hot venue on Good Friday is Horseshoe Bay, where myriad multicoloured kites fly high in the sky. Prizes are awarded to the best in a range of categories, including the smallest, largest, most beautiful and most original. Kites are best seen above the beach—from South Shore Road—the prime vantage point that provides an almost uninterrupted aerial view.
Good evening our wonderful bakers and cake lovers. From this desk, I sincerely wish you a happy Easter in advance. Bringing to you today in this yet another segment of the Free-hand modeling series are yet some more exciting teachings on free hand modelling. These are simplified for use for any sugar artist who wants to derive such characters with ease
This time around, we are going on this study trip with Erica Amavet as she shows off her skills in free-hand modelling.
This tutorial presents seven effective methods of making fondant and figure molds dry out faster. These methods have been tested by different bakers and have been found to give desired results. Let’s take a step by step look at them..
My esteemed bakers and cake lovers, In today's segment of the Offshore Cake Clasique, I want to share with you my wonderful readers, yet some more classic cake pictures I came across on Instagram and Pinterest. these cakes are sure not made by Naija bakers but they are unique and I feel we can save an replicate them for our clients. For cake lovers, as usual just click "save" and they might come in handy on your own occasion.
Let's enjoy them pics....