I made the cake from scratch using this recipe. They turned out really well. The champagne came through nicely although if I make it again, I will add a bit more. Also the cakes were pretty dense, but not heavy...if that makes any sense. Overall I was happy with them and they were super easy to throw together.
I used the same recipe from my last post to make the SMB, and I have some pictures this time.
|The egg whites and the sugar are whisked constantly over simmering water.|
|They are ready to take off the heat when they reach around 140 degrees|
|Then they are whipped...and whipped...and whipped...and whipped|
|When the pan is neutral to the touch, but butter is added. One...cube...at...a...time. And yes, that is 5 sticks of butter cubed up there!|
At the beginning of this post was a picture of gumpaste rounds with writing on them. I sprayed them with pearl spray and was going to put one on each cake. After some thought and advice from my mom, I decided to scrape the idea. I think it would have turned out looking tacky.
So spring flowers it was! Piping with SMB was great and it held up well if not better than regular buttercream.
It was great to celebrate with old friends and I can't wait to get back into the kitchen.
I think Tres Leches cake is calling my name... :)
HAPPY BIRTHDAY ADY!!