To get married! Summer weddings seem to be huge, bigger than other seasons. Everyone can be outside enjoying the weather, having fun and relaxing! I was just asked to do a wedding style cake for a co-worker of my mom’s. They were having a surprise “reception” party for her daughter and son-in-law and I got asked to do it! The couple originally got married in winter but didn’t have a full blown reception to celebrate (so I guess my title’s off huh?). Better late than never right? I sketched up a design of my own and I unfortunately tossed that when she changed her ideas so I can’t show you it. It was Tiffany & Co. Blue (gorgeous shade if you’ve ever seen it!) and covered in white gumpaste daisies. It looked beautiful. But then she asked if I could recreate the design on the napkin. I checked it out and it seemed easy enough, I agreed. The added color was black. Interesting! Having all the black icing in the freezer still from last month’s wedding, I just thawed that and piped on my design. What a blessing that was! I had a small heart attack the morning of the party as I was finishing up. The top layer toppled off the cake stand and the icing smeared all over the counter (some flew onto the floor too). If I hadn’t just taken it out of the fridge, it would’ve been a disaster! Thankfully, a bit more icing and it looked like new. The girls loved it and her daughter did as well! Again, I used the High Humidity Icing from Wilton. I posted the recipe in the last blog which you can find here. Enjoy the pictures!
Hey Ya’ll! Sorry about lack of updates! Getting used to being pregnant and all those crazy symptoms, sigh! Anyway, it’s the beginning of June here and a while back I wrote about getting asked to do a friend’s friend’s wedding cake (if that makes sense!). Well after going back and forth, we had some details to go on. Colors were red and black and the flowers changed to calla lilies. It was to feed roughly 150 people (at first around 2-250 and I was concerned). Luckily I had some wonderful helpers to set up with me (and deal with my pregnancy anger! haha) A HUGE thank you to my parents and my wonderful husband for assisting me! We had a few rough spots but the cake turned out lovely in the end. The worst part was coloring the icing enough without trying to dye people’s mouths shades of red and black! Being that it was June, I was worried about humidity (the day called for rain) so I used Wilton’s High Humidity Icing recipe. Here are some pictures of the cake, during and after assembly.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter softened
1 teaspoon vanilla extract
4 cups (approx. 1 lb.) confectioners’ sugar sifted
2 tablespoons milk
2 tablespoons cornstarch
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry. In small bowl, combine milk and cornstarch; stir until cornstarch is dissolved. Add to icing mixture; beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
What a dreary day! Rain rain go away!!! Woke up to some gloom today and wasn’t really motivated to do much. Hubs left for work (hate when he’s gone) but I trudged on. I made some more bread dough, instead of doing the bowls, I decided to make rolls and a loaf of it to try instead. With the very old house we’ve got, it can be tricky to find a good spot to proof my doughs. If its chilly out and the radiators are running (LOOOVE THEM!!!) its easy to just sit a chair by one and let the dough rise. If not, I just preheat my oven to the lowest setting and when it beeps, I turn it off and put the dough in. Wonderful solution! In the summer, its not so fun but that’s what the a/c’s are for! =] As the day went on, I decided to make my Hubby one of his favorite cakes. Chocolate Chip Zucchini Cake. So good! He insists it tastes like brownies but really its a cake. I was getting all my ingredients Mise’d, and I had run out of one of the main ingredients: Flour. What kind of baker allows herself to run out of a staple? (Hint: The one without a car…) After much searching, I checked a cabinet and found some pastry flour I never used. Since its lighter than regular all purpose, I just had to use some extra. All in all, it turned out good, but I made sure to tell Archie to pick some up after work!!! I had half of my day gone and spotted the mix I had just bought. It was Krusteaz Pumpkin Pie Bar mix, I love their other mixes (c’mon I need a break sometimes!!!) I’m so in the mood for fall and I just saw it and had to TRY! There’s a gingerbread crust and a pumpkin filling, tastes just like pumpkin pie. I mixed up the crust, baked it and just as I was taking it out of the oven, a friend, Candy, came by! We talked almost an hour and when she left, I finished making the filling and baked them some more. Yum! They tasted just like a thin pumpkin pie and the gingerbread gives just enough spice to keep you balanced. Yum!