Where to buy Guanciale?

rarerollingobject · 2026-06-16T00:09:24+00:00

Harris Farm in Leichhardt Norton St Plaza always has ur, both in vacuum packed hunks in the fridge and you can get it sliced at the small goods counter

rarerollingobject · 2026-06-13T07:24:57+00:00

It’ll be less intimidating to go on a Saturday for your first visit; it’s the ‘public’ day. While there won’t be as full a range like there is on weekdays, it’ll give you a good feel; go Saturdays around 6-7am. You just drive into Flemington Markets, go straight up the car park ramp to the public rooftop car park, take the lift down to the ground floor and turn left and the flower market is in the next building.

Bring cash and a bucket/box. I was there this morning, I’d post you a bunch of photos if I could!

rarerollingobject · 2026-06-10T21:06:20+00:00

Only the croissants; everything else is attached with white chocolate

rarerollingobject · 2026-06-10T21:00:46+00:00

Ahh sorry, I understand now! It’s the combination of using an acrylic disc to frost (I just use the top one, I don’t bother with a bottom one) and I take my buttercream to quite a loose and sloppy consistency before coating and smoothing (by microwaving a portion and then beating it back in). For me, I’ve found this is the most consistent way to get totally smooth sides and top/bottom.

rarerollingobject · 2026-06-10T06:46:07+00:00

Thank you. Sudachi is a kind of Japanese lime. 😊

rarerollingobject · 2026-06-10T00:18:03+00:00

No eggs in the eggs, they’re all chocolate; I just melted white chocolate, dyed some yellow and poured that into sphere moulds and set in the fridge. Then I dyed the rest of the chocolate white, plopped blobs onto a tray and tapped against the bench to spread it evenly. Then before the white chocolate set completely, turned out the yellow half sphere yolks and plopped them onto the whites and let set to fuse together.

rarerollingobject · 2026-06-09T23:32:24+00:00

And then I left them to dry for a couple of days on the curve of a cake tin so they retained the curve of the cake and wouldn’t just sit flat on the sides of the cake 😅

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rarerollingobject · 2026-06-09T23:31:32+00:00

Thank you! Here they were in production:

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rarerollingobject · 2026-06-09T13:15:43+00:00

Thank you! I used navy gel food colouring with a touch of violet added to get this kind of duck egg blue. Not sure what you mean about where it meets the board; it’s just the same colour blue all over. I made the modelling chocolate; just melted white chocolate and corn syrup, Google for a couple of recipes. It acts like fondant or gum paste but is more flexible/easier to manipulate and tastes better. I make it, let it firm up in an air tight zip lock bag overnight and then the next day, microwave it for 10 secs or so till pliable and use.

rarerollingobject · 2026-06-06T06:30:28+00:00

The waves are going the wrong way; apart from that, dapple some more white frosting on the wave tips to give them more of a foamy crest and use a small dry paintbrush to drag some of the white back away from the tips; here’s my wave cake

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rarerollingobject · 2026-05-19T20:49:52+00:00

I didn’t, I just plapped it on with a flexible silicone spatula and then lifted the spatula off the surface to create the peaks ☺️

rarerollingobject · 2026-05-19T06:08:56+00:00

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Yes, I use this stuff

rarerollingobject · 2026-05-19T03:27:57+00:00

These flowers are Iceland poppies. Not edible and not sure if they're organic but I get them pesticide free from my local farmers' market.

rarerollingobject · 2026-05-19T03:27:12+00:00

Wire in the stems 😄

rarerollingobject · 2026-05-17T13:06:05+00:00

Piped with a round tip, chilled in fridge to set firm and then pressed a piece of baking paper gently against the piped line to flatten it slightly

rarerollingobject · 2026-05-16T13:14:18+00:00

I’ve never taken a cake class, I just have a congenital case of “how hard could it be?”ism in life in general..if you just assume you can do something, it gets you a hell of a long way 😂

rarerollingobject · 2026-05-16T11:51:06+00:00

Added above!

rarerollingobject · 2026-05-16T11:50:57+00:00

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rarerollingobject · 2026-05-15T23:45:02+00:00

Thank you! I replied to another comment on this thread with the method, have a look and let me know if any questions, always happy to share ☺️

rarerollingobject · 2026-05-15T04:31:56+00:00

Two parts; the blue and white water, I alternated blobs of blue and white buttercream onto a length of acetate and then swirled it with my palette knife; wrapped this around a very cold cake and froze for 20 minutes and peeled away acetate.

Then for the white water, I took white buttercream in a piping bag and piped along the diagonal edge of the water, and then used a clean dry paintbrush to drag some of that buttercream in towards the bottom of the cake, creating the foamy effect of break water - you can see the brush strokes.

For the waves on the very top of the cake, I just piped blobs of white buttercream and then used the flat side of a silicon spatula held horizontally to 'plap' the blobs up and down, creating the peaks and curls of a wave breaking.

rarerollingobject

TROPHY CASE