Baking, Show and Tell

Beautiful Weddings

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Our family has celebrated another wedding and that is the reason for my lack of posting lately… ya know .. wedding stuff ..

Our youngest daughter got to have her outside wedding.. she did a beautiful job in planning and execution of her vision.  A small wedding in our oldest son’s backyard was the perfect setting for the celebration.

You know how the day before the ceremony, everyone is bustling and decorating and there’s commotion at every turn .. now .. add to that a very unusual snow in the morning followed by sunshine and then a dose of hail in the afternoon for good measure … it was a day full of weather surprises, for sure! Despite all that ‘raining down’ on an otherwise beautiful outdoor wedding, everything went off without a hitch… well, except for the ‘hitch’ at the I Do’s — hahaha!  (sorry, I had to say it)

I was honored to make the wedding cake.  It was so much fun to learn how to make fondant (or sugar paste as is known outside the USA) flowers.  My husband’s niece helped me to bake all the cake layer and was such a blessing!!  We made 4 -14″ squares and 4-14″ rounds to create one giant heart!

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Our second son’s girlfriend was my assistant decorator — another blessing!! Thanks, Noelle!  I definitely learned so much during that whole process!!  I suppose that’s a good thing.. to always be willing to learn and grow and improve..right?  We still have an abundance of Strawberry Cream cheese Filling!  In my endeavor to have enough, I made a gallon too much!  Into the freezer that went, I’ll let you know of future baking that may or may not have some extra Strawberry Cream Cheese Filling in it.

Our daughter and son-in-law loved the cake and that is what’s most important!
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Here is the inspiration for the cake .

Would you like the recipes?  First let me explain .. no let me sum-up .. After several practice cakes, I discovered that our daughter is Goldie Locks .. and not just for her blonde hair .. but that she wanted her cake to be just right.  She wanted a lemon cake. Simple. or so I thought.  The first cake was a lemon pound cake made with cream cheese in the batter .. that was too dense.  For the second cake, I used a different recipe that omitted the cream cheese and used sour cream instead.  Beautiful.  Perfect sponge, perfect fresh lemon flavor.. but no .. not quiet right, said she.  I was resolved to make everything from scratch.  Our daughter’s wedding is a big deal and I wanted the cake to be superb.  In desperation for the perfect wedding lemon cake, I asked my niece for suggestions.  She had a recipe that used as it’s base boxed white cake.  She explained that the science of the boxed cake helped in the overall sponge of the cake.  OK.. At this point, okay, it just needed to be more light in texture.

We used her ‘doctored’ box cake recipe with lemon emulsion and Voila! Success!!

stay tuned for the recipe … I have to go find it …

 

you deserve some sweetness today,

~Cristina