This book although
daunting at first really turned out so
beautiful due to the school colors and details requested by the client. Inside is a red velvet cake filled with Swiss m
erengue buttercream with a hint of cream cheese. The cream cheese was a bit difficult to work with so before I started laying the fondant on I had to make a batch of Italian
merengue which is much more stable then Swiss. They both taste the same pretty much. The difference
between them is with
Italian merengue has a boiling sugar water mixture added to the egg whites vs. Swiss in which egg whites and sugar are heated over a water bath. Other then those differences
merengue is the w
ay to go for
buttercreams due to its awesome light not to sweet taste.
The cake board was made with fondant
pieces and painted to resemble a wooden floor. Making
something look inedible at of
something edible is so much fun. My cake carpentry was pretty good there.
All details are made of either fondant or
gumpaste. The tulips were not as hard to make as I imagined. They were hand painted deep purple.
On one funny note, as I was ready to deliver the cake I noticed that the word "Congratulations" looked odd, but of course I spelled in "Congradulations". How dumb was that!! Well at least I caught it, I will need a proof reader for all my future orders I suppose.
The family was so gracious and I was so happy to provide them with the cake for there daughters great accomplishment.
This cake consisted of alternating layers of fresh lemon cake and white velvet cake. What I liked most about this cake is everything is custom down to the scroll work. The cake is also covered with fondant giving it a beautiful finish. I added a touch of tangerine oil to the fondant to liven it up a bit.
