Advanced Projects Presentations: 11/15/2012

On Thursday Nov. 15th, my Advanced Projects art class had an art show;  every member of the class showed work that they did this fall.  I decided to show my cakes first-hand and allow everyone to enjoy and taste vegan cakes!  I spent the beginning of the week planning the cakes I wanted to bake and I went out of Tuesday night to buy all of the ingredients.  At noon on Wednesday I started baking the cakes for the show!  I baked half of the cakes that afternoon and then spent the rest of the night making frostings and fillings.   I managed to squeeze in 6 hours of sleep and then got up early to bake the remaining cakes.  I spent Thursday finishing and decorating all the cakes in time for the 6:30pm show.   I didn't know it was possible to bake and decorate 8 cakes in 30 hours--It was a blast and I was exhausted!  At the show, I asked everyone for donations for The Humane Society of the United States for animals trapped or injured by Hurricane Sandy, and together, we were able to give $20 to the cause.   Overall the  art show was fantastic!

Here are the cakes from the show:

Devil's Food Cake 

The Devil's Food Cake was the hit of the night!   A rich chocolate cake sprinkled with coffee liquor, filled with a chocolate buttercream, covered in chocolate ganache, and topped with dark chocolate.  

Coconut Lime Cake

A vanilla cake flavored with lime zest, filled and covered in a whipped cream frosting, pressed coconut flakes on the sides, and covered in a lime glaze.  

(I used Healthy Top for the whipped cream frosting. It's a wonderful vegan whipped cream made with cashews and almonds that comes vacuumed-packed.)  

Amaretto Cake

An almond cake, layered between Amaretto buttercream and large almond-meringue cookies.  Decorated with silvered and sliced almonds, and small almond-meringue cookies.   

This cake was inspired by Zuger Kirschtorte, a classic Swiss cake.   I was able to make vegan meringue with egg replacer and cream of tartar.      

Black Forest Cake

A chocolate depression cake, with a tart cherry and kirsch filling, frosted with a kirsch buttercream, and topped with chocolate ganache, maraschino cherries, and chocolate shavings.

 Rosewater Safflower Cake

A Rosewater-Vanilla Spice Cake decorated with Safflower and Rose Buttercreams, and topped with liquor-soaked dried prunes.

Raspberry Lemon Cake

Lemon Cake, filled with Lemon Curd, topped Lemon Buttercream, and covered in Raspberry glaze. 

 Gluten-Free Tea Cake

An Earl Grey Tea Cake Frosted with Buttercream and topped with an Apricot glaze.     

And Last but not least, more Cookie Cakes!  

Cookie Cakes, topped with vanilla buttercream