Comments on: Introducing Jean Michel Raynaud https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/ Thu, 17 Feb 2022 20:44:33 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Louise https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3399 Sun, 05 Apr 2009 07:18:58 +0000 http://www.cakejournal.com/?p=284#comment-3399 Hulya Berkem: The cakes is made by Jean Michel Raynaud. He roll out his fondant very thin and then he has chocolate ganache under instead of bc.

]]> By: Hulya Berkem https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3398 Tue, 17 Mar 2009 14:52:45 +0000 http://www.cakejournal.com/?p=284#comment-3398 OMG!These cakes are very beautiful and perfect how could you do the edges so sharp?You are very talented, congrats!!!

]]> By: Kim https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3397 Thu, 08 Jan 2009 04:27:13 +0000 http://www.cakejournal.com/?p=284#comment-3397 Sylvia…. you said it!!! A man that handsome… and cake that beautiful… What a deadly combination.

]]> By: Louise https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3395 Tue, 23 Sep 2008 20:34:52 +0000 http://www.cakejournal.com/?p=284#comment-3395 LOL!!!!

]]> By: sylvia https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3394 Sun, 14 Sep 2008 03:37:22 +0000 http://www.cakejournal.com/?p=284#comment-3394 hellooooooooooooooo..forget the cakes…..i’ll take the man!!!!!!!!!!!!!!!!!!!!!!!!!

]]> By: jessie https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3396 Sat, 06 Sep 2008 02:25:03 +0000 http://www.cakejournal.com/?p=284#comment-3396 Wow, I cannot get over how perfect and beautiful his work is. My question is, how do you get to that level? I love this art and get my fair share of practice working as a cake decorator in a retail store. I know several techniques but I would still like to learn and accomplish much more in this industry. Culinary school does not teach this, what can I do to make it happen?

Oh and I didn’t realize that was a cake if someone else didn’t mention the camera. He is Awesome!!!

]]> By: Sandee Rodriguez https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3370 Sun, 24 Aug 2008 10:45:58 +0000 http://www.cakejournal.com/?p=284#comment-3370 Not only is he extremely talented, the man is hot hot hot. Yum.

]]> By: Bonnie https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3364 Sat, 23 Aug 2008 06:39:31 +0000 http://www.cakejournal.com/?p=284#comment-3364 oops, sorry. My question was…. I’ve tried alot of buttercream recipes out there and I still have not found one I truly like. They are all very sweet. What would Jean Michael suggest? one that is not too sweet, holds its shape and can last without refrigeration? Thanks a bunch from Canada.

]]> By: Louise https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3366 Fri, 22 Aug 2008 18:05:11 +0000 http://www.cakejournal.com/?p=284#comment-3366 This is really great. I will soon send questions to Jean Michel.

Cake Bunny: No that camera IS cake!!! Incredible right??

]]> By: Cake Bunny https://cakejournal.com/cake-lounge/introducing-jean-michel-raynaud/#comment-3365 Fri, 22 Aug 2008 16:03:06 +0000 http://www.cakejournal.com/?p=284#comment-3365 OK, I’m just going to ask it…is that camera a cake? Not the tripod part, but the top part? Mabe it’s just the fact that the picture is B&W, but I have to know LOL!

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