And now the moment you’ve all been waiting for: the Pecanne Log centerfold of Thomas Wheatley-designed cookie cakes. I alluded to these last month for the BurnAway fundraiser/Lot & Parcel and I know a lot of people didn’t take us seriously. I didn’t take us seriously, but then after making 13 batches of cookie cake batter (=2 sticks of butter each) I came around and realized this was really happening.
And then after the bake sale, I wanted to wait a little while to celebrate that we pulled this off in case anyone who took one of these cakes home died (the BeltLine one was pretty undercooked in the middle) (metaphor!). I am happy to say we sold all but three, one of which was secretly devoured by the bar volunteers (they deserved it) and the other two of which we kind of phoned in when we decorated (we deserved it).
First, a few words about the creative process. Not to brag, but I can decorate a high-quality cookie cake (birthday party caliber) in five minutes flat. Thomas is still struggling with expressing himself in an efficient manner via decorative gel. It was really hard for me to hold back when I wanted to mentor him artistically yet not smother his creativity. Often he wanted to use hot pink buttercream frosting to recreate architecture that would look better in a more natural color and with a more delicate line, but I had to sit back and let the Olympic Spirit carry him. Sometimes I would lose my patience and covertly churn out a design (anything you see below that uses cursive script, obviously).
These are all issues we’ll have to work out when we quit our day jobs to bake and decorate Atlanta-themed cookie cakes full time.
(Click any to enlarge.)
If you need us to interpret any of these for you, just ask. You know how we “artistic types” can be sometimes.
A million trillion thanks to Savage Pizza for providing the pizza boxes.