I found some interesting things out about the sporran. Legend has it that their main function is to weigh down a man’s kilt, so it doesn’t blow up in the wind. Also, they used to be made out of weasel and badger heads. That’s pretty crazy. These days, there are all sorts of designs and styles available, and they are quite beautiful with lots of silver detailing and tassels and patterns. The cake I made was for a family gathering, so the front of the sporran cake featured the family name’s tartan (didn’t know that family names had different tartans, either!); and the family name featured amongst the silver detailing. Here are some photos of the cake coming together, enjoy!:

The licorice tassels were very exciting to me!!:

….and the finished piece:

For the 2009 fourth anniversary I went with another typewriter, complimenting the 2008 piece. Last years’ was a short, mint green Smith Corona with smartie keys. This year, the model was a handsome tall antique L.C. Smith & Bros:

This one involved a ton of detail, including rolos on mint-flavoured toothpicks (for after-cake use) for keys…

Of course, the cakewriter was typing up a well-wishing anniversary letter to the Assembly:

getting the cake there is always the worst part, but it made it….

….and had a lovely spot on the party table next to the Assembly’s iconic ‘punch bowl fountain’

and now for the best part, cutting the cake!!

everyone got to enjoy a piece of cake, each garnished with a rolo key

Step 1.
bake six red velvet cakes (always a crowd pleaser).

Step 2.
Stack ‘em, and stack ‘em high.

Step 3.
Cut into the shape of a large ham. Start getting the buttercream on there.

Step 4
Smooth out the ‘face’ of the skin. Insert a large marshmallow to act as the ham bone (if you think about it hard, this act is an act of ‘completing the circle’… in a really twisted reality). Add appropriate texture and white, ah, ’stuff’….

Step 5
add ‘outer’ skin texture to remaining body of ham

Step 6.
Don’t forget the cloves!!

Step 7.
Next, glaze the beast with melted caramel

Step 8.
Finish the ham with classic maraschino cherries as a garnish

The ham was a real crowd pleaser. As the tradition calls for, I carved slices for all.

Every August, they throw an anniversary party for their store. Since moving to Vancouver and meeting the lovely ladies that run the Assembly, I have had the pleasure of making their annual anniversary cake. For their 3rd anniversary, I made a classic Smith-Corona mint green typewriter:

………with Smartie keys

……and their coat of arms inscribed on the back

the cake was true-to-life scale of a real typewriter, allowing for good times photo-ops…..

The successful ladies cut their cake….

It has become tradition for me to attend a Thanksgiving potluck that is held every year in a Vancouver house I once lived in. It’s one of the best events of the year – so much good food, good music and good people. It has also become a tradition that as my potluck contribution, I bring a cake shaped and decorated as some type of meat. This tradition started because my dear friend and hostess is a vegetarian, and is having none of the traditional big meat-type centerpiece for the dinner. So I make one out of sugar to fill the void. and making meat-cakes is really a good time. This is the first one in the series – a traditional turkey:

one of the most exciting elements of this cake for me was the use of materials, or “content” if you will. I used chocolate cake for the dark meat and pecan cake for the light meat (perfect for that greyish turkey meat colour). Then I made a stuffing compote out of a selection of chocolates, candy, cherries and marshmallows. For the finishing touches, I used popcorn for the drumstick ends and glazed the skin with caramel sauce.

…also with this cake, the act of cutting it was performative in itself: the moment of “carving the bird”. Each guest was individually served and asked if they preferred light or dark meat, and whether they would like skin ands a side of stuffing. A true holiday meal.