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August 26, 2013
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Hamburger cake by KauseNeffect Hamburger cake by KauseNeffect
I love making these! Two 8" rounds iced to look like burgers. Perfect for a picnic or summer holidays.
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:icongwendelyn:
Gwendelyn Featured By Owner Aug 27, 2013  Hobbyist General Artist
Such a neat idea! :D
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:iconkauseneffect:
KauseNeffect Featured By Owner Aug 27, 2013  Student Artisan Crafter
VERY popular at work. I can't keep them on the shelves!
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:icongwendelyn:
Gwendelyn Featured By Owner Aug 29, 2013  Hobbyist General Artist
You make cakes often? 
These ones I so understand you can't keep them for long! :XD:

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:iconkauseneffect:
KauseNeffect Featured By Owner Aug 29, 2013  Student Artisan Crafter
I work at a supermarket bakery. I"m the cake decorator. I do stuff at home, using the fondant, but at work all I have is cheap icing...I do what I can. :)
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:icongwendelyn:
Gwendelyn Featured By Owner Sep 3, 2013  Hobbyist General Artist
I know what it is like to use cheap stuff for the things one makes. I think you still do a good job even if you are using cheap icing. 

It seems like you do use a lot of icing when you decorate cakes in the US. Here in Sweden we usa a lot of whip cream or marzipan. 

I work at a local bakery in the town where I live... It is kind of boring to do the same stuff over and over again each day. So when I get to do something different I take the chance to do so. I do everything from doughs for bread to cakes and various pastries. You can check my gallery for some of my work My folder for cakes and stuff



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:iconkauseneffect:
KauseNeffect Featured By Owner Sep 3, 2013  Student Artisan Crafter
I use fondant and much better quality at home, but my job doesn't let me use fondant, gumpaste, pastiliage, or even decent frosting. I hate the taste of our icing. :( but I'm the same about repetitiveness. I pounce on the opportunity for originality!
I'm so jealous youre from Sweden. Anything Scandinavian I love, especially Iceland. :)
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:icongwendelyn:
Gwendelyn Featured By Owner Sep 8, 2013  Hobbyist General Artist
It is odd that a bakery, no matter where, would not want to use something that is of higher quality than what one can do easily at home! 

I have never been to Iceland, but what I hear and what I have seen about it is pretty cool. :)

How long have you been working as a pastry chef? 
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:iconkauseneffect:
KauseNeffect Featured By Owner Sep 8, 2013  Student Artisan Crafter
I've been baking since I was a child. I went to Le Cordon Bleu for half a year but was unable to continue because of financial problems. It's been a couple years since then, maybe 3, but I still did a lot of baking and decorating at home. I've been working in the "bakery" for about 1.5 years. We don't actually bake anything. Everything comes pre-made, pre-mixed. Before I started there they used to do it all from scratch but not for some time. I would LOVE to work in a REAL bakery and learn everything I could! My dream is to have my own bakery, so I'm working on recipes now. I find them online and test them and tweak them where needed. I love pastries, but I do not deserve the title Pastry Chef...yet ;)
How about you? Your cakes are great.
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