Chef Penny (left) and Sharrella (right)Members got a chance to travel to Paris, Mexico, Hollywood, and Tokyo with the suitcase cakes we made in Chef Penny's class last Sunday. Iced and chilled rectangular cakes were brought to the class (no problem since we had an earlier dusting of snow and the weather was quite cold and windy). Chef Penny shared her secrets for covering our cakes smoothly with fondant, and then demonstrated how to embellish the cakes with a chocolate fondant handle, "leather pads", "gold" buckle and locks. Rice paper "sticker" ports of call were the finishing touch. Chef Penny's favorite brand of fondant is neutral massa grischuna, and she prefers this brand for its elasticity and pleasant taste. She teaches culinary arts at Sarah Lawrence College. Members had a blast at the workshop and we all agree that this was one sweet journey we would love to travel again.
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