Tuesday, February 8, 2011

Cornflower Blue

In an effort to practice a semi complete product that will resemble the wedding cake that I am planning on making for the Burton-Perkins wedding, I had fun with some buttercream and cake... and lots of filling!




So this cake is a white wedding cake recipe with lemon and almond extracts. Very simple and light - thanks to the 8 egg whites that I whipped into fluffy perfection and delicately folded into the dense cake batter. Being a Procido, I couldn't just stop there. No. I made a dark chocolate mousse using 50%, 70% lindt chocolate bars and some bittersweet baking chocolate. In addition I also made a tart and sweet raspberry filling. The cake layers were alternating with these fillings and then slathered in the oh so delicious buttercream frosting. I am working with cornflower blue as a wedding color for my friend Laura, so the main cake icing was dyed using the gel Wilton dye. After the fact I realized that the dye continues to impart color over a few hours, so next time I will have to use less dye in order to achieve the lightness that I prefer in this icing color. I attempted a design using royal icing in white. This design was obviously intended for fondant and I know this because it was really bulky on the cake. I have pretty steady hands and I wasn't able to uniformly pipe this design just due to its nature. Oh well, I'll try fondant next! A work in progress for sure...
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3 comments:

  1. AnonymousFebruary 12, 2011 at 5:50 AM

    That cake is really gorgeous, Megan. You are so talented! I like to show my friends pictures of your cakes and icing roses. I probably annoy them, but it's amazing we were created by the same people haha, as baking is not exactly my talent in life. Are those the flowers that used to grow at Mimi and Pa's on the bayou under that rose?

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  2. LeftyFebruary 12, 2011 at 6:01 AM

    This is amazing! Do you want me to mail you some baking chocolates from whole foods? We get them in bulk. They have bars and little discs, white chocolate, semi-sweet, dark chocolate.

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  3. MegiFebruary 12, 2011 at 12:24 PM

    Thanks! I had fun making it... but I definitely need practice with the structural components. The baking chocolate sounds awesome! Maybe you can help me pick some when I come in next weekend!!!!!!!

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