Bernachon 01 Palet d’Or Gateau (page 107) – Seattle University

ROSE’S heavenly CAKES: Bernachon Palet d’Or Gateau (page 107), at Seattle University spring 2010 commencement:

for my nephew:

les perles and edible gold:

i baked the cake and applied the ganache, then i flew to Seattle.  the night prior commencement, i applied the glaze.

the morning of the commencement, i traced the logo and placed the gold:  pearl by pearl, freckle by freckle.  on the bathroom sink of my hotel, with my micro projector taped on the medicine cabinet which indeed was perfect, as opening/closing the cabinet door would give me the perfect angle.

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8 thoughts on “Bernachon 01 Palet d’Or Gateau (page 107) – Seattle University

  1. WOW! I was bowled over when I saw the picture of this gorgeous cake, but then when I saw all the regalia, and read what you did, and in a bathroom in another city, I was totally blown away. All I can say is, you are INCREDIBLE! Over the top! Congratulations.

    • myyellowkitchen says:

      J thx!!!!!!! Vacation have just ended, on a taxi cab right now on my way to Miami airport flying back to Hawaii!!!

      Sent from my iPhone

  2. Gladys says:

    My brother truly has a passion for what he does. The day before, Saturday, we were out all day. And he stayed up all night to finish up his creation. Not until after the last piece of cake was cut, he finally rested and passed out in the car while the rest of us went sightseen places such as the Space Needle. Nothing is more important to my brother than a cake job well done!

  3. miguel w says:

    driving back home from Canada, my son Carlos is fortunate ideed, can’t write too much now, but yes; that cake was something very impressive, M

  4. Julie says:

    Abolsutely gorgeous cake, H! That you completed it while traveling is fantastic. Bravo.

    And congratulations to the graduate.

    • myyellowkitchen says:

      J, thx. And I forgot to mention the chocolate ganache was made with Dagoba Milagros Organic Peru chocolate!

      Sent from my iPhone

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