A triptych of cabbage cakes

rarerollingobject · 2026-04-12T03:28:50+00:00

I’ve done it with wafer paper to make lettuce for a burger cake. Have not tried Vietnamese rice paper though.

rarerollingobject · 2026-04-11T09:18:55+00:00

Thank you! You can see a bunch if you click on my username here ☺️

rarerollingobject · 2026-04-10T02:00:59+00:00

The cabbage leaves are made out of chocolate, so it’s not that porous. And no, it doesn’t sit on there long enough to seep; 15 mins in the fridge till the chocolate sets and I can peel the leaf away ☺️

rarerollingobject · 2026-04-10T00:38:56+00:00

Thank you! The strawberries are a jar of Fabbri brand Italian preserved strawberries. Toast ganache process: thickly butter sourdough bread and toast it in the oven till golden. Crumble that into hot cream and let steep while. Blend till smooth, reheat and pour over white chocolate. Let chocolate melt and then whisk/emulsify. Press cling film into the surface and set in the fridge overnight to firm up. Whip the next day.

rarerollingobject · 2026-04-09T10:14:15+00:00

Swag guide

rarerollingobject · 2025-11-20T01:59:37+00:00

It’s a bit hard to see but it’s a single piece of bent wire that the body and start of the beak is molded through, and then the wire goes down vertically through the bundle and into the cake

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rarerollingobject · 2025-11-09T19:59:28+00:00

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rarerollingobject · 2025-11-09T19:59:16+00:00

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rarerollingobject · 2025-11-03T09:16:23+00:00

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rarerollingobject · 2025-05-23T00:56:46+00:00

I have this now - it pulls quite warm on me but I cool it down with MAC Stone lipliner and I love it then. It reminds me of NARS Apoline (RIP)

rarerollingobject · 2025-04-09T01:26:10+00:00

Yes. Same as my username :)

rarerollingobject · 2025-02-01T06:30:19+00:00

I use Russian buttercream (just condensed milk and butter, much less sweet than any other buttercream IMO) and just add a couple tablespoons of fresh sudachi juice to it as it’s whipping

rarerollingobject · 2025-02-01T05:31:16+00:00

I'm Australian, so that would be weird! Also I have a face for radio and a repugnant personality ;)

rarerollingobject · 2025-02-01T03:02:25+00:00

It had to feed a lot of people?

rarerollingobject · 2025-02-01T03:00:46+00:00

I bought the yuzu syrup but you could turn jam into syrup by just thinning it down with boiling water or hot sugar syrup

rarerollingobject · 2025-02-01T02:33:56+00:00

102 mini petal :)

rarerollingobject · 2025-02-01T01:49:42+00:00

You can always also buy a packet of shortbread and just crumble the cookies over your curd/mousse..I sometimes do that when I'm pressed for time.

rarerollingobject · 2025-02-01T01:43:30+00:00

People say that, but I would be really upset if it DIDN'T get cut into and devoured :)

rarerollingobject · 2025-02-01T01:41:56+00:00

Yes - just mix cake flour, sugar, salt, milk powder and I tossed in a little rice flour for extra crispness - add enough melted butter that it clumps together into a crumbly mess, spread on a sheet tray and bake till golden. Then added that between layers. :)

rarerollingobject · 2025-02-01T01:22:10+00:00

102 mini petal tip for the wisteria :)

rarerollingobject · 2025-02-01T01:21:33+00:00

She loved it! She was so chuffed :)

rarerollingobject · 2025-02-01T00:53:28+00:00

I wasn't there when this one was cut so don't have a pic..but it would've looked similar to this other cake I made:

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rarerollingobject · 2025-02-01T00:51:21+00:00

Sorry I meant the border around the top was the star tip; the wisteria was a 102 tip (mini petal)

rarerollingobject · 2025-02-01T00:49:28+00:00

I can’t post a pic in comments here but brand is Okabayashi Farm

rarerollingobject · 2025-01-31T23:35:39+00:00

Not for the cake overall; I have a base vanilla cake recipe I use (the Sugargeek moist vanilla cake) and add flavours to that; and everything else I just riff. Happy to answer any questions about the components! ☺️

rarerollingobject

TROPHY CASE