This was a bit tricky as we could only work well with the frosting at a cool, but not cold temperature and after a tier was out of the fridge for about 10 minutes, the frosting became impossible and had to be returned to the fridge. The next evening we set to frosting the cakes. but we hung in there and got it done and transferred the layers to my refrigetator. So, we made the cakes on Wednesday and got crumb coats on them as soon as they cooled. I can't tell you how many times people have come to me for a recipe - which I almost always share - and then come back and say something like, "I just can't make it as good as yours." Which, after a few short questions is an easy problem to solve - yours doesn't taste like mine because you didn't follow the instructions, silly! To which they'll inevitably answer something the the effect of, "Well, the only thing I changed was I used I Can't Believe It's Not Butter instead of actual butter and I didn't really set a timer on the beating of the batter, but I think it was about x number of minutes." Silly, silly people - the secret to good baking is to follow the directions. I made the cake just exactly like it said - I've found that following a recipe exactly makes a big difference. The cake itself is Martha Stewart's Red Velvet Wedding Cake recipe which you can find here.
We went to church together, but it wasn't until our kids started dating each other (no, they're not the ones who got married, although my BFF and I had some interesting plans if that had happened - would have made holidays easy, but I digress) taht we actually became good friends. Oh, and by the way - I can't take all the credit for the cake - in fact a LARGE portion of the credit should go to my BFF Sheryl for helping me bake, letting me use her double ovens, keeping me calm, finishing all of the frosting and piping and slipping a little peach schnapps into my peach lemonade at just the right time. So, now for all of you mothers of the grooms out there who are struck with sudden insanity and decide to make the cake - here's what worked for us. We even set out a small bowl of the frosting in the late afternoon heat to see what would happen and, while it "glistened" a little, it didn't melt or run. The frosting was described by my son as, "Tasting like clouds" which I took to be a good thing. The cake itself was moist and held up well for several days. Needless to say I was more than just a little concerned for the frosting.Īfter several test cakes, I found the perfect combination. predictions were for 106 degrees or hotter. The wedding was at the end of June in Georgia. The bride wanted a good old fashioned Red Velvet Cake with Buttercream Frosting. I wouldn't trade the experience for the world, but I also won't be doing it again - at least not for one of my own children. I went a little crazy and decided to make their wedding cake. Recently my baby boy married his sweetheart - literally the girl down the street.
0 kommentar(er)
