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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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Gwendelyn Featured By Owner Aug 27, 2013  Hobbyist General Artist
Such a neat idea! :D
KauseNeffect Featured By Owner Aug 27, 2013  Student Artisan Crafter
VERY popular at work. I can't keep them on the shelves!
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:

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. :)
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

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. :)
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? 
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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Submitted on
August 26, 2013
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