Shortly after facing the dilemma of how to create a dome for my Blue Mosque Architectural Dessert Masterpiece, I saw an gingerbread creation of Moscow’s St. Basil’s Cathedral which used rice crispy treats to form the shape of the domes of this cathedral. I held onto this idea for almost a year in preparation for my Third Annual Architectural Dessert Masterpiece.
For this one, presented and eaten December 2012, I chose St. Paul’s Cathedral. First, because it has the perfect dome for trying the rice crispy method. Second, because St. Paul’s was a significant part of my trip to London earlier in the year. I experienced a wonderful view of the City despite minor issues with heights and major issues with claustrophobia. I successfully climbed to the top of St. Paul’s (at least as high as they allow tourists to go) and made it back down again. The first flights of stairs to come back down were particularly challenging as they were very narrow and steep with very short ceilings–it reminded me of the first and last time I went caving as part of a school trip in 8th grade, where I somehow managed to crawl through impossibly small places. The praise of my teacher, Mr. Wolfe, from that occasion was essential in helping me make it down the stairs at St. Paul’s. Thanks, Mr. Wolfe, you were my hero this time!!
In making my St. Paul’s Cathedral Architectural Dessert Masterpiece, the design was influenced by the memory of how long it took to create the Gingerbread Blue Mosque. I determined to take a quicker route this time around by baking sheet cakes and cutting them out in the shape of St. Paul’s. Again, I referred to my textbook from my Western Architecture course (see Parthenon Cake post) to determine what the appropriate proportions were in cutting out the shape of the Cathedral. To approximate the proportions in height, I made a double layer cake, plus additional layers at the towers and dome.
The dome was made using the rice crispy treat method, which ended up being much more challenging than I anticipated due to the stickiness of rice crispy treats. It did not work to try and shape the dome in my hands. I ended up using wax paper to form the shape, but found the rice crispies still stuck to the wax paper, but not as badly as to my hands. Then, I frosted the whole creation, using chocolate frosting as an accent color to suggest the different color of the domes (including those on the front towers) from the rest of the building. I also used the chocolate frosting to indicate the break in design from the lower and upper portions of the exterior walls. Chocolate Crunch Bells were used for the small domes on the front towers.
This one was easy to cut like a normal cake for eating and tasted quite good.
Figuring out how to design an accurate representation of the Parthenon out of cake and cookies (see post) was an intriguing task that set me on a new hobby of designing models of existing buildings out of deserts. Beginning with my second Architectural Dessert Masterpiece, all my creations are based on buildings/structures that I have personally encountered in my urban explorations.
I created my second desert building in December 2011. While eating the Parthenon the previous year, suggestions were put out about how to create other shapes and buildings such as using jello and creating round shapes. I was particularly engaged by the idea of how to create a dome. I had not figured out how to create a dome such as those on capital buildings in the US, but I thought I could create one that would be close to those on the mosques I visited in Istanbul. I chose the Blue Mosque as a visually interesting structure that would require a diversity of desserts to create.
Gingerbread cookies seemed to be the best way to design the frame of the building given the variety of heights and shapes of the building. I used sugar cookies for the larger domes and half domes. I knew someone growing up who was able to create perfectly rounded sugar cookies, no matter how I try I have never been able to create the same effect. My sugar cookies worked well for the medium-sized domes, but I had to put two cookies together for the larger domes. M&Ms made great small domes–they were also the base unit that determined the scale of my model. I think another reason why I chose to create a mosque was so I’d have an excuse to use the Pirouette cookies again, this time as minarets. I love these cookies, but hardly ever get them. Using my piping set, I was able to create pointed tops on the minarets and add balconies.
This was by far the most time-consuming Architectural Dessert Masterpiece to create (at least of the four I’ve made so far) because of having to design the required sizes and shapes for the gingerbread cookies and cutting them out and then also baking sugar cookies, which somehow always takes forever. I also played with “whitewashing” the gingerbread walls, but the method I tried didn’t create the desired effect so I gave up on it.
Eating Architectural Dessert Masterpieces is also an interesting experience, as they often require creative thinking to destruct them. With the Parthenon, I employed a karate-chop method for cutting through the wafers. On the other hand, with the Blue Mosque a free-for-all of pulling it apart with your fingers seemed most appropriate.
My hobby of creating Architectural Desert Masterpieces began about three years ago, when I was an AmeriCorps volunteer. Searching for activities to do with my kindergartners in the after-school program, I somehow came across a recipe for making an Ancient Temple Cake. While this was not at all feasible to do with my students, I thought it was an awesome idea and saved the recipe to try one day.
The following December, I decided it was time to try the Ancient Temple Cake. By that point I was back in school and had taken a history of Western Architecture course, which included detailed discussions of ancient temples including the Parthenon. When I pulled out the recipe, I decided it needed some improvements to make it a reasonable imitation of the Parthenon. The directions were to bake a sheet cake, frost it, stick Pirouette cookies around the edge and top the Pirouettes with wafer cookies. However, from my architecture course I knew that proportions were important as were the steps up to the temple.
I created a step to the temple but cutting off the edges, cutting them in half (height-wise) and reattaching the bottom halves to the cake body with frosting. Then I added a number of Pirouette cookies based on the proportion of columns on the long and short sides of the Parthenon. When I was done, I had a much better representation of the Parthenon in cake form than the recipe I started with.
Unfortunately, my cake temple aged rather quickly resulting in the collapse of the columns on one side.