Please check out my updated website: www.TheCakeDealer.com and email me @ Katherine@TheCakeDealer.com
Looking to score? I got the hook up... for addicts who should attend (cup)cakes anonymous, that is. =D
Looking to score? I got the hook up... for addicts who should attend (cup)cakes anonymous, that is. =D
Monday, October 4, 2010
My sister's birthday
My sister turned 24 this year. She is my confidante, my partner in crime, and yet she somehow keeps my head from floating off into the clouds. Sometimes she acts like the responsible, levelheaded big sister... and then she'll suddenly say some ridiculously airheaded comment that makes me crack up with an uncontrollable "BWAHAHAHAHAAAAaaaaa" laugh. haha
Her dinner party was on a Friday night, so during the week, I spent a couple hours each night on her little cake. First, I baked the cake and cupcakes. The following night, I made frosting and the roses. On Thursday night, I was sooooo freaking frustrated because it was so hot and the icing was just melting... even with the A/C blasting. I had 15 seconds from the time I took a chilled rose out of the fridge to the time I could place it on the cake before it would turn to complete mush. This was a painstaking, surgeon-like process, but c'mon... it's for my sister.
After using the best flowers for her cascading cake motif, I still had quite a few decent roses left over. Popping these babies on cupcakes was muuuuuch easier than being McGuyver and strategically (and quickly!) placing cascading roses on the cake before the frosting blew up. I mean... melted.
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awww, so sweet. I have the most awesomest sister ever. The cupcakes were gone quickly and it was very hard for me to share...
ReplyDeleteHey - I just saw this on FB! This is great, congrats!
ReplyDeleteWhat buttercream recipe do you use? I'd suggest giving the Wilton recipe a shot, it's no fail - won't melt, and won't lose shape.
1 cup vegetable shortening
4 cups confectioners sugar
1 tsp clear vanilla/butter extract (optional)
2 tblspns water
1 tblspn meringue powder
this will give you a medium consistency - if you want to thin it out, add more water, to stiffen up (for roses and such), omit water.
here's a link - not sure why they add butter and milk to their recipe, mine is from a wilton class i took, but give both a try and see which you like better.
http://www.wilton.com/recipe/Buttercream-Icing
peace & sweets! Megha
ps, check out my website when you have a chance: www.icingtale.com
Megha... thanks so much for the tips! And your site is awesome. I've said it before and I'll say it again... you're totally my role model!
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