Posts by Joshua Clark

Night train—I am obsessed with these kinds of pastries 👍

brightotter25 said:Emma makes cakes using modeling chocolate, but I’ve been told it doesn't taste great and it's a nightmare to slice... does it crack?Zachary Gray35 So you've actually worked with modeling chocolate... and you liked it? At Vincennes, they told me the exact opposite—that the flavor is off, it's way too sweet, and people usually pass on it. Any other girls here have experience with modeling chocolate? Help a girl out...

WELL, WHY DIDN'T YOU ASK?!

Look, there are tons of different types of fondant out there. You've got the cheap stuff, and then there's the pricey stuff that—let's be honest—isn't always the best. But if you just use it as a thin layer, it won't ruin the taste of the cake (assuming the cake itself is good; if the cake is trash, well, whatever)

Then there's the high-end, authentic stuff you can make at home that is absolutely delicious—but it'll cost you a pretty penny...

Zisky?
Basically, it all comes down to the ingredients. It's just like frosting—there are some brands that are gross and others that are heavenly. Fondant is exactly the same way.

brightotter25 said:Hey ladies. So, I’ve finally started getting into the whole cake and pastry business myself. I swung by EM (over in Malešnica) yesterday.
Comments: the service there is top-notch. The lady told me she can basically whip up anything you want. You just show her a photo of the cake you want and pick different flavors for each layer.👍 A cake for 110 people $200. Everything sounds absolutely perfect... maybe too perfect to be true. I don't get why a similar cake at Vincek would cost $400? And there's one other thing bugging me... this whole fondant dilemma. Every cake I see online looks like it's covered in fondant, but the lady at EM told me it's a wasted investment (especially since that cake is nearly twice as expensive). She claims fondant doesn't taste great and is a nightmare to slice. I forgot to ask how she plans to get that flawless, smooth finish then. Anyway, girls, please let me know what you think or if you have any experience with this.🙂 😘

So..

Ahem...
The price gap could be due to a few things. First thing that comes to mind is the craftsmanship, but since we're talking about Vincek as an alternative, I wouldn't say Vincek is higher quality—especially since I'm their biggest critic👎

VINCEK 🙂 🤮

Anyway, that's just my take.

But back to the explanation..
Look, my cake is worth more (even if you can't see it in the price tag) than the one from Vincek (just like the ones from "Grandma's cookie" over at Kvatrica) because I use different ingredients. Basically, I don't use that fackin' disgusting margarine.
Not even to grease the pan.
Margarine 👎

Plus, I don't use that cheap vegetable frosting you get four tiny bowls of at the grocery store.
Cheap frosting 👎

Also, my sponge cake is NEVER dry—in fact, some of them are rich enough to be eaten as a standalone dessert, so
Dry sponge cake 👎

And here's the kicker: my cakes are never older than a day. Meaning, the sponge is one day old. Frosting in commercial bakeries can be months old—they just freeze it, just like they freeze the sponges. Then you order a cake, they thaw it out, assemble it, and sell it to you. It's incredibly unhealthy.
Frozen cakes 👎

There's more...
Regarding the frosting vs. fondant talk. I was actually just chatting with Ana recently, and we both agreed that frosting is totally fine for a birthday or whatever, but for a wedding, you really should go with fondant. Actually, not necessarily—if the cake has a guaranteed fridge, then frosting can be super, super, super good.
BUT
pay attention to this:
Cakes covered in fondant CAN BE OLD
while cakes covered in frosting MUST be "fresh," because you can tell when frosting is old, but you can't tell with fondant.

Hope that helps a little?

feralcobra29 said:Oh boy, Joshua Clark... we really need to come up with the ultimate challenge for you! You seem to breeze through all these wild requests without breaking a sweat, so I’ve been wondering—and please forgive me if this sounds like a total rookie question—is it actually possible for me to walk into a local bakery with just a photo in my hand and say, "I want exactly this," and have them whip it up perfectly? Or do these places strictly follow their own set recipes and specific designs for their cakes?

Give it a shot and let me know... I've got a feeling it really just depends on the bakery.

blue for James Ruiz84

Hold on, there’s more coming:

Look, honestly—I picked those shell-shaped ones because I figured they might be your vibe. Just give me a straight answer on which one actually fits your style best, so I can get a better feel for what you're after.

pink cupcake

velvetjackal752 said:Joshua Clark, she explained it to me exactly like that. Think of it like a glaze. You have to keep the cake itself incredibly simple so the topping can really take center stage. She described it as if we took glass from a window, melted it down, and poured it over the cake to create this stunning, crystalline, uneven lattice that catches the light beautifully—especially if you set it on a mirrored base. Personally, I’m picturing something more like a translucent slab of ice. Oh man, I am definitely overcomplicating things, aren't I? Thanks so much for taking all this time to listen to me.

Could that just be crystallized sugar?

CHOCOLATE CHOCOLATE 😍
grinder

cookie crumble cake

Joshua Clark

spicy

Royal status.

Strawberries and whipped cream..

Alright then, why don't you explain how she laid it out for you

velvetjackal752, is this really it??

Joshua Clark: