Today, Chef Baini taught the Kebaya Cake.
Everyone had to pick her own individual theme, though; that was the easy part.
So, let's do these; again, starting from the end results!
You know, in addition to tasting nice, these cakes are all about VISUAL IMPACT. Just like designing clothes, fashioning a kebaya cake is very much like fashioning a kebaya dress: the selection of the base material, the embroidery, lacework, flowerettes etc all musk work in harmonious tandem to mimic a realistic kebaya dress. Hence, students must have an artistic eye for colour, texture and most of all: design!
Chef Baini's advice for all serious students of cake decoration is to think of themselves as ARTISTS.
The intangible factor of ART is the highest measure of the skill of a cake designer.
Since we are dealing with a three dimensional piece, the base cake which creates the form on which the fondant layer rests is also very important.
From that viewpoint, one might say we are sculptors as well!
So, lets begin.......
The Red Kebaya
(Not sure whether it was inspired from the movie 'THE RED KEBAYA' movie
starring Vanida Imran. Think it was released last year.) A simple colour combination of red and white with hints of light pink petalwork and brown lacework really bring out the red in this cake,
The Green Kebaya
The yellow daisies really stand out against the green backdrop, yet, they compliment the green nicely.
That's because yellow and green are 2 of the 4 primary colours from which all colours are made out of.
The Turqoise Kebaya
As we all know, turqoise is a combination of green and cyan (light blue). The light orange flowerettes
are muted compared to the previous example of the yellow flowerettes. It all depends on the designer's intent.
Another Turqoise Kebaya (Lighter Hue)
This one is almost identical to the previous. While you may not be able to mistake the lighter hue of turqoise, please note that the white lacework is more pronounced in it's curvature. Also notice that the plate is smaller, so the drapery sits more comfortably. Compare it to the one before, where the drapery stretches to the edge of the base. Notice the difference in the visual effect between the two. Which do you prefer?
The Tangerine Kebaya
The base colour of tangerine (orange with a reddish undertone) is no doubt, very striking. The cake itself sits nicely on a large plate, making for a proportionate canvas for the artwork. The light green flowerettes match almost perfectly with the tangerine backdrop. However, the flowerettes are much larger, filling up the backdrop. The proportion of each element, and the positioning of the same are also important criteria in cake design.
The Lilac Kebaya
I think there are very few people on the planet who will find lilac objectionable.
It's soft, pastel-like quality is very soothing to the eyes.
The golden flowerettes make a perfect compliment to the base colour.
But this cake is different from the others.
Can you see it?
Notice the designer's preference for symmetry.
All the other cakes have ONE sleeve on top, while this one has TWO.
Moreover, the drapery is stretched evenly making a perfect 'V'.
And the designer deliberately chose to minimise the 'folds' of the 'cloth'.
Now let's have a look on the actual work that went to create these delightful cakes!
Chef Baini rolling out the fondant...
Chef Baini showing how to make the drapery hems...
And here are Chef Baini's students industriously making the kebaya cakes....
By the way, half of the attendees chose to have real cakes underneath while the other half preferred to have styrofoam dummies. It doesn't matter, except when you have to eat the cake!
It's easier to decorate the cakes if the cake is on a turntable. Chef Baini strongly recommends that you have one.
Mazlina preferred to have her's in Royal Yellow.
And she chose only 1 other colour: White.
See how her cake is different in visual character from the others.
Remember, it's all up the the individual artist!
All Chef Baini's classes come with complimentary lunch, snacks (currypuffs, somosas, aneka kuihs) and drinks (water, tea, nescafe, cordial). Today's lunch menu was rice with sambal sotong, fish curry and vegetable dishes - all prepared by Ima). Sometimes students even ask ahead what's on at lunchtime!
Sometimes, Chef Baini's husband, the kind and generous Babams might drop in at tea time with a dozen Big Apple doughnuts. plus the outstanding teh tarik from a nearby mamak shop..
(it all depends on what kind of a mood the Babams is in anyway....) Whatever!
That's all for today, friends! Until next time!
Love, Chef Baini.