Way back in late Feb / early March, I was scrolling through Instagram whilst at my desk at work and saw that the Instagram cake sensation Katherine Sabbath (seriously check her out if you don’t know who she is…and shame on you if you don’t) was conducting some cake decorating classes at the Cake, Bake and Sweets show in Sydney in June.
I had recently tried to get tickets to her demo at Peters of Kensington but they sold out too quickly. I wasn’t prepared to let that happen again and there were only 15 places available for each of the 3 days of the event, so I furiously logged on to see if there were any left.
Yes, I’m in luck! Hmmm almost $200 a ticket?
Oh whatevs, it’s Mum’s birthday next week and I can get us both tickets – there, easily justified.
We waited for June to come and over this period Katherine Sabbath’s profile continued to grow and grow. She was posting amazing looking cakes to Instagram and we couldn’t wait to do the class.
On the day, we arrive at the show early to peruse the stands before our 4 hour cooking class. To be fair, I was far more interested in eating than looking at baking supplies, so when we came across the Zumbo stand I called it time for morning tea.
Mum had never had the pleasure of trying a Zumbo offering before so she was in for a real treat! As we stood at the cabinet trying to decide what to pick, I was disappointed to see only an empty space behind the Salted Caramel Chouxmaca sign.
The person in front of us in queue was being a right twat taking their time changing their mind about what to order every 3 seconds, but this turned out to be an act of fate! As they continued to faff about, someone came to replenish the cabinet with Salted Caramel Chouxmacas!
So we get one of those and the Lemon Meringue Pie, plus some coffees and head off to find somewhere to sit down and relax / do an Instagram photo shoot.
We cut up the two desserts to make for easy sharing and I tried the lemon meringue pie first. It looked very cute and the pastry crust was crisp and tasty, the lemon nice and tart, but I would have preferred more crispness to the meringue top
Then I moved on to the Salted Caramel Chouxmaca. You know that game ‘if you could only eat one thing for the rest of your life, what would it be?’ Pick this. ALWAYS pick this. I don’t care that you’ve never tried it. You will not regret your choice. Truuuuuuuusssssst me.
This thing was amazing. A chouxmaca pastry bun, filled with choc mousse on top of a chewy rich gooey caramel layer, topped with salted caramel cream and half a caramel macaron.
When I grow up, I’m going to marry it. Zumbo, you complete me.
Anyhoo, after that we head over to watch Katherine Sabbath demo on stage her Unicorn Hamburger Mini Cake and we are blown away by how funny and lovely she is. Definitely a genuine person and she even had her folks there supporting her that day.
In our class we are being taught how to make her famous upside down ice cream cake. I really didn’t think that the class could go for 4 hours, but making the delicious bubblegum flavoured green buttercream frosting took some serious mixing on behalf of the Kitchenaids (I fell in love with them whilst I was there…#wantone). Also, Katherine is a really fun character and had lots of funny stories to tell about being an ‘Instagram celebrity’.
After that was done we spent a long time troweling it onto the cake and smoothing it out like we were plastering a wall. Mum and I got quite behind at this point as were being perfectionists and just as we thought we got one part smooth, we’d stuff up another part. From across the room everyone looked like they had nailed it much easier than us, but later on when I looked at them up close, it was clear they were just less particular about bumps and gaps than we were.
We continued to be behind for the rest of the class. Once the buttercream was on we decorated the bottom of the cake with sprinkles, then dipped a waffle cone in white chocolate and then sprinkles, then coated the ‘ice cream’ ball in white chocolate and attached it on an angle to the top of the cake. After this we applied the fluorescent pink ganache to the ice cream to get the the melted effect, drizzled it down the sides of the cake and threw sprinkles at it. One can NEVER have too many sprinkles.
Mum and I were the last to finish and the helpers were trying to clean up the room and get us out of here. Katherine’s mum even helped me pack up our cakes to speed us along (she is lovely too).
All in all it was a fun day and I can’t wait to try and recreate that cake at home. I also can’t wait to have another Chouxmaca. Be still my beating heart…