Well, I didn't blog for 3 months... but I did accomplish other things in the interim. I did a lot of baking. And, I took a cake decorating class. Since I already knew how to whip up delicious cakes and frostings, I thought I should try my hand at decorating my confections. It turns out that I can now make my cakes either beautiful or delicious. I learned that I DO NOT like typical decorative 'buttercream' frosting. It's a combination of horrible for you processed shortenings, powdered sugar, and artificial flavorings. In Erica language: GROSS. So basically I can now make a cake that looks pretty and will hold up to warm temperatures, but tastes like every other store bought cake. OR, I can bake a cake that tastes heavenly, is made with real ingredients, looks pretty, and melts above room temperature. With that said, here are some pictures of delicious cakes and decorated cakes.
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| Dark Chocolate Cake with an Orange Curd Center & Dark Chocolate Ganache Frosting, topped with Dark Chocolate dipped Candied Orange Peels - and yes every bit of this is from scratch and might seriously be the most decedent wonderful thing I have ever tasted. |
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| Detail of candied orange peels - not exactly pretty, but oh my they are delicious! |
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| Homemade Strawberry Shortcakes with a Honey Scented Whipped Cream |
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| Pre-class Cake Balls |
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| 1st try at making 'buttercream' roses |
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| My 2nd shot at 'buttercream' florals was definitely more attractive | |
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| I was happy with the look of this cake. |
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| Flower Basket Cake in all it's glory | |
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| Blackberry, Lemon, Ricotta Muffins - Post-class and maybe not as perfect looking as frosted cakes, but I might be in love with this recipe. |
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| White Roses Single Layer Wedding Cake - Serves 18 |
All of this looks and I'm sure tastes amazing. I'm happy you are finding another outlet for your artistic talent! What is the verdict on beautiful vs. delicious? I finally caved and made a buttercream frosting with vegetable shortening. Unfortunately, it was my best attempt at buttercream ever. If you find a way to make non-freaky frosting, please share!
ReplyDeleteThis recipe tastes perfect, but melts easily since it's made with actual butter.
ReplyDelete1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/4-1/2 cup milk
1 teaspoon pure vanilla or other pure extract (I like orange, lemon, and almond depending on what type of cake I'm serving. Or you can skip the extract and just let the butter and sugar flavors shine.
With an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar (1 cup at a time), milk, and extract; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach thicker consistency.
Ok those cakes are fabulous! How long did the flower basket cake take you to make? This makes me want to whip out my icing bag again :) alas I have yarn to spin, have you tried spectrum naturals shortening?
ReplyDeleteThanks. The flower basket took about 4-5 hours all together. Making the flowers and letting them dry a couple days ahead of time splits it up though. I have not tried that brand of shortening yet. I will now. You know me, I'm always up for testing out something that will satisfy my sweet-tooth.
ReplyDelete