Transformations. Aren’t they the best?
Imagine, if you will, a dude wearing the following: a Female Body Inspector t-shirt tightly tucked under the waistband of his too-short-for-him grey sweatpants, white sports socks shoved into the brown deck shoes he’s been wearing since 1990, and a neon coloured ski jacket paired with what appear to be hockey gloves. (This dude exists, friends. I’ve seen him at the grocery store.)
Now imagine that same dude wearing an expertly crafted, made-to-measure suit. One worthy of Leonardo DiCaprio. We’re talkin’ Prada. In other words, picture that dude TRANSFORMATIONIZED. Better, right? Or, should you have preferred the first look, different. He’d look different. And changing things up is always nice, isn’t it?
I’ve been in transformation mode for over a year now. Can you even believe I went to baking school? It makes me want to break out an interpretive dance with ribbons and scarves. I’ve been doing a lot of stuff that doesn’t suck lately, and I hope you have too.
Speaking of things that don’t suck, have you noticed the new look on this here blog? Tranformationized! Take a little peek around. Melissa Hartfiel has been acting as my Interweb Fairy Godmother. She is a co-founder of Food Bloggers of Canada, has her own blog, and is the genius behind Fine Lime Designs. Also, Melissa hates bubble fonts as much as I do – which is incredibly important when selecting a web designer. Melissa has been waving her wand around here for weeks, answering question after question, and generally taking things to the next level. I think you’ll find the site is easier to navigate, has some cool features, and reflects the happy spot I hope this to be. I highly recommend you get in touch with Melissa should your blog ever need a little spell cast over it…
So, to mark transformations of all sorts, I give you this cake. Because Cinderella is one of my most favourite ballets, and because Cinderella wasn’t afraid of a little hard work and change. You’re lookin’ at about 800 wee rosettes there. And those rosettes sit beneath a pastillage pumpkin carriage – entirely edible, albeit crunchy. It took a couple of attempts to make the carriage – but I’ve got the technique hammered out now. The little vine wheels are one of my most favourite details. 2.0 really likes the glass window in the door. Did you notice that the stem is shaped like a crown? Of course you did.
So, here’s to transformations and new beginnings!
(Don’t worry, I’ll still tell you stories about giant hairballs and stuff.)
- about a year ago, I saw these wedding cupcakes on Martha Stewart and was all: I want to cover an entire cake in little rosettes
- Tessa Huff over at Style Sweet CA beat me to it, but her exquisite rosette cake only confirmed that wee flowers were, indeed, the perfect accompaniment to Cinderella’s carriage
- The National Ballet of Canada’s Cinderella served as inspiration for the pumpkin carriage – set in the 1920‘s, Cinderella floats to the ball in a huge, hollowed out pumpkin
- the touch of whimsy Melissa Hartfiel has added to my blog is totally Royal Ball worthy and makes me wanna kick my legs up high
- to learn how to make the pumpkin carriage, click here to download my free ebook