My new job at Waterbar in San Francisco has blessed me with a Chef who understands that it is sometimes necessary to take on outside gigs in this industry. That being said, just because I had a 3-day weekend away from my job doesn’t mean I had 3 days off from work. But the work I do on my own time is very different from the work I do at the restaurant. So in essence, it still is a little bit like a weekend. Kinda… Maybe… Sorta…
This weekend yielded 2 birthday cakes:
12″ Almond cake with apricot filling, chocolate buttercream, draped with marzipan.
Yellow cake with chocolate buttercream, draped in fondant. Gum paste characters.
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