Vincent Cake - Deco Biscuit cake technique

The technique that I prefer the most, because I believe in a way it is my signature tecnique, even though I didn’t invent it but I have developed a personal version of it, is what I call Deco Biscuit, a modern design version of traditional Biscuit Joconde Imprimé.
It is usually used to realize simple decorative motifs baked into a light sponge cake providing an elegant finish to entremets formed in ring molds, but I elaborated into complex tiers cakes that resembles contemporary fondant cake design style.
I love it exactly because you can avoid fondant cover, that many people don’t like in Italy, almost like in a nude cake. But still retain a similar charming look, and you can use very creamy and light fillings inside, like bavaroise or mousse, obtaining a semifreddo style dessert that can be kept in the fridge with no problems of swetting and ruining your cake. It’s a completely new approach to cake design!

In this Vincent Cake that is a tribute to Van Gogh’s Irises painting, I used the Deco Biscuit technique to make the two main tiers with the flat irises, than made some hand painted irises gumpaste petals to let the flowers emerge while proceeding to top tier, which is covered in fondant like the cakeboard, than completed the cake with a bottom border of small royal icing piped leaves and flowers. Hope you like it.