bride because she does not even care what I do with her wedding cake, or at least she is being nice about it.
I emailed her and asked if we could do a messy, decorative buttercream icing instead of a smooth one. She said that was fine.
But you know, every time I watch tutorial videos, they make it look so EASY!
So, on Wednesday I'm going to bake some more layers in Jenny's level oven.
I went to Michael's (for the umpteenth time) and bought clear vanilla (thanks for the idea, Rachel!), a grid (for the piped dots), 8" cardboard circles (to put in between the layers for stability), and little lollipop sticks (again, for stability).
This is quite the epic adventure. I am determined to make a cake that looks professional. I don't even care how much all this practicing costs. I think I'm going to have Julie reimburse me a set amount and call it a day.
It's kind of fun, even though I hate it. Ah, baking.
Oh yeah, and Laura I am totally going to sub in some shortening next time. I think that would make a huge difference.
This week I am also going to do the mini-cupcakes. I'm not really worried about those because I'm just using mixes and putting little swirly frosting drops on top.
I do need to make sure the strawberry recipe I found is strawberry-y enough, though. Some reviews I read said it wasn't flavorful enough.... I think it's because it's completely from scratch. What I do NOT want is to use a ton of strawberry jello and having it taste like that nasty fake strawberry that resembles acetone on my tongue. Seriously. I can't stand that stuff.
I promise, I will post pictures this time!
2 comments:
Julie's got her head on straight... and I want photos!
er, not of Julie, but the baking. :)
You could just frost cardboard until you have the technique down. Unless you are also trying to get the cake down, which it kind of sounds like you are. But that way you wouldn't have to spend so much.
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