These are the pictures of my 26th birthday cake. It came out pretty well despite the troubles it gave me... And there were quite a few troubles.
The flowers are made of gumpaste and dusted with rose petal dust. I made them a week in advance and kept them in a plastic container so they would remain soft and workable. The cherry blossom branch is made out of modeling chocolate. I'm pretty excited about the modeling chocolate thing. It's very easy to use, very easy to make and it tastes pretty good too! Love it!
The bottom layer are 2 eight inch rounds. They are white cakes sandwiched between black raspberry filling (YUM) and vanilla buttercream. The top are 2 six inch rounds. I "invented" my own recipe for this portion of the cake, key lime. I'd never had a key lime cake before but I sure do love key lime pie. So I figured, why not? To make this cake, I juiced 8 key limes (thanks central market!) zested them (thanks for the suggestion jess!) and added it all to a white cake. To compliment this cake, I decided that I would fill and ice it with vanilla buttercream. I didn't want to go overboard with the flavors, I wanted the lime to be the focal point of this cake and I thought a different type of filling might take away from that. It ended up being not quite as lime-y as I would have liked but it was still pretty good. In fact, it was the favorite of the two!!
*my troubles came with the icing. for some reason, there are good days and there are bad days when it comes to icing. this was a bad day. the consistency was just wrong for some reason and I couldn't get a smooth coat to save my life. icing is so fickle.
2 comments:
I can vouch for the deliciousness of this cake- both layers.
So pretty! Happy B-day! I just had my 26th, too.
I've heard that the weather can affect the meringue if it's too humid and then it won't keep the right consistency. I don't know if that was the kind you were using, or not, and you are much more of an expert than I. But I did hear that.
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