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Today I actually made Fondant!  The first round of liquid sat on the home made double boiler (glass bowl on sauce pan with water).  When it came to temperature I lifted the HOT GLASS BOWL off the pan no problem, until the HOT STEAM escaped and hit my fingers.  I screamed and dropped the bowl which went careening to the ground splashing hot glucose all over my legs and floor— what a mess and Hot too!  For round two of liquid I used a towel for transfer (I know, so obvious) to the mixer for kneading.

It turned out marvelously.  Taste and texture are right on.  I am so proud!  That’s one small step for Cheryl, one giant leap for Bonobo Cakes.

We had been eating cake for weeks at the house, and frankly we’re a little burnt out. I took the last cake from my Wilton Class up to my husband’s work. He works with a group of men, who are always hungry, and I knew it would be a hit! It was gone in hours and this is what they had to say:

Cheryl,

On behalf of all of us at ______, many many thanks for the fabulous cake that you baked, decorated and sent to us! Not only was it beautiful, it was outstandingly delicious….an “11” on a scale of 1-10.

My first Commission: Caramel Cake. I am not from the south. Nowhere near in fact. So when I received my first cake order as Caramel Cake, I was nervous at best. I searched the web for any and all information on the cake. I had never even eaten one. Talk about a challenge! Four caramel recipes later, I had found the perfect one to top my butter cake. Assembly was done in a mater of minutes and my first commissioned cake complete.

The review from my first patron:

Wow – amazing!!!!!!!!!!!!! We are just now eating the cake – it’s the most fabulous thing we’ve ever had…thank you again!!!!! Jenn

This is a sampling of cakes made prior to today. We will call them “test” cakes. Flavors that fail. Icings that drip and bleed. Cakes that are too dry. All the work that goes into creating a set of recipes that will be BONOBO CAKE’S future! Enjoy.

This is my Chocolate Zebra Cheesecake topped with a Chocolate Ganache

A Caramel Cake I have been testing that is a Southern tradition

Lemon cake with a Lemon Curd filling topped with Criscocream (Wilton’s training Icing)

White Cake with Raspberry Buttercream filling and Italian Vanilla Buttercream Icing

Chocolate Kahlua Zucotto Cake with Espresso Buttercream and Chocolate Ganache

Milk Chocolate Cake with Ganache and Henna Art

White Cake with Basic Buttercream as Cinderella in “Lavender” for my daughter’s 4th Birthday

My first Wedding cake made for my sister-in-law, White Cake with Italian Vanilla Buttercream in lime green.

I am a work in progress. In high school I dreamed of being a professional Chef or Architect; I could not decide. A quick education won me over and I now have an Associates degree in Interior Design (which I have and will NEVER use). I met my WONDERFUL husband while in college, he popped the question after only 5 months of dating, and we have now been married 5 years! We have two wonderful daughters, one is my assistant baker, and the other the assistant mess-maker. I love to cook. I started making birthday cakes from scratch for my girls, which led to friends and then even a wedding cake! I love it so much. Now I am seeking all forms of training to develop my skills. I am well on my way to being Wilton certified, and can’t wait to take a few fondant classes. I want to start a bakery, a cake bakery, Bonobo Cakes. I am no professional, but maybe one day! This is my dream!

Bonobo is an idea. Its a dream a little girl had. It’s evolution. It’s extinction. Bonobo is the “monkey” in all of us.

Photo taken by Kabir Bakie at the Cincinnati Zoo May 2005

Photo taken by Kabir Bakie at the Cincinnati Zoo May 2005

Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!