JUST CAKIN' AROUND
If you're a baker/caker/cake designer/sugar artist/sweets creator I'm sure 'cakexperiments' are just part of your routine. I mean, practice makes perfect right? Plus it provides an opportunity to practise the important skills in cake decorating like layering, ganaching, rolling fondant (which gives my arms some major exercise!).
Unlike some lucky people I don't get to do my cakes full-time so I pretty much have to home-school myself on a lot of things. Thank goodness for the amazing cake bloggers out there who are so comprehensive with their tutorials and are willing to share their cake knowledge and skills.
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| YAY for meringue! |
One of my favourite bloggers is Sweetapolita who not only has the cutest blog design but post some useful tips and recipes when it comes to cake decorating- one of her specialities? Swiss Meringue Buttercream. SMB for short, it involves egg whites (eek! you all know how I feel about making meringue) and using a candy thermometer (eeeep!). After much "study" of her SMB post I decided it was time to confront my fears. I have been in the search for the perfect buttercream and this just looked divine! And as though I was in a pastry chef's practical examination I woke up at 10am on a Sunday morning (that's way early for me, ok?) got all my tools and ingredients out and got straight into work....
As I didn't have anyone assessing my SMB the next best thing was self-assessment :D and my SMB was perfect! (Baker note: I actually added about an additional 250g of butter as it was looking a bit too runny for me). The SMB tasted divine and I loved the smooth texture without overpowering sweetness like with other buttercreams I have tasted before.
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| SMB success! Glossy and Satiny! |
As I didn't have anyone assessing my SMB the next best thing was self-assessment :D and my SMB was perfect! (Baker note: I actually added about an additional 250g of butter as it was looking a bit too runny for me). The SMB tasted divine and I loved the smooth texture without overpowering sweetness like with other buttercreams I have tasted before.
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| Naked Mini Wedding Cakes |
After licking my spatula clean (a very important step in all of my cake projects haha) it was time to experiment with decorating some mini wedding cakes I had baked and prepared earlier. I wanted to practise making a wedding cake so I decided to bake some miniature tiered wedding cakes to experiment with different looks and taking some new flower cutters for a spin!
And there you have it! Took the opportunity to "paint" with some edible purple lustre for fun but I think i prefer "dusting" so it's more of a subtle colour. They don't look super perfect but I think they're kinda cute~
Mini wedding cakes are perfect as small wedding favours and I have seen cake shows where they had to make hundreds of mini wedding cakes for each guest to take home. However, I think the smaller the cake the more fiddly so I'm glad I get to do one big one instead of 300 little ones for the upcoming wedding!
Until next post!
Peace & Love
Daphne
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