I recently was interviewed by Laurie Dawson of Mouth 2 Mouth, a radio show that airs of CJSF, about my Gordon Campbell cookies! The interview aired today, and you can listen to it by clicking the below links (NOTE: it starts about 1/3rd the way into the first link, after some music):
I am SO thrilled with how the interview came together- Laurie is a super-awesome and talented radio lady! Definitely worth a listen. Also, I realized I call people “Man” a lot. Something to work on?
Back in 2008, Stephen Harper was in the news a lot. First, he gave his lovely speech with the sentiment that ordinary Canadians don’t relate to the arts, because of all of the “rich arts galas” they see on tv. Here’s the best clip I could find of it:
Then, a little further on in the year, you may remember that the opposition formed a coalition that came close to toppling his government. During this time, the front page of every newspaper everyday featured an image of an enraged, frankly terrifying, Stephen Harper screaming in Parliament. i.e.:
The skin turned out drying a much deeper yellow than the pale pinky skin colour I mixed for it, as it was my first go with royal icing (which can be a real bitch, but I’m really getting the hang of it these days). Besides that, they were REALLY satisfying to make, physically and psychologically. Here are some fun process shots:
In closing to this post, here’s a clip of this same guy singing a Beatles song at one of ‘those’ galas:
…and here’s a song I think someone ought to sing to Mr. Harper:
Thanksgiving 2009: the tradition continues. The meat cake tradition, that is (check out the inaugural cake here). This season, I went for a nice, big, glazed ham. Here is my recipe:
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.
…is a fabulous kids book illustrated and written by multi-talented Lisa Cinar. I was fortunate enough to collaborate with her on making a cake to celebrate the book launch! We did a cake shaped like the book’s main character, Mr. Tadaa. How can this guy not make you smile?
The launch, and the book (which went on to win a prestigious award!), were a big hit, although it was sad to cut up Mr. Tadaa and see him go! He went down OK, though
A while back, the lovely and talented Rebecca Chaperon had an opening at Little Mountain Gallery in the Vancouver neighborhood Mount Pleasant, and I had the pleasure of making a cake to celebrate the opening night. I went out of my comfort zone – and made something pretty for once. The feature image on the cake is a reproduction of one of Ms. Chaperon’s drawings, and the hand-piped detailing around the perimeter is of a pattern borrowed from the background of one of her works.
one of the most exciting design features of this cake was reserved for once it was cut…………..
