Today, the first Sunday of Advent, marks the start of the new year for the Catholic Church. So, as in all celebrations, I baked a cake!
I tried out some new skills when I made this cake. Alas, no poinsettias! Perhaps cupcakes later in the season...
The first new skill I used was the "Frozen Butter Cream Transfer." It was unnecessary, since the design was basic enough, but I thought now was a good enough time to try out a new skill.
The next new skill I tried was a whipped icing recipe. That was fun to make, and the resulting icing was very tasty. The down side was the lack of sugar, so next time I made whipped icing, I will added double the sugar. =) (Sorry Mom, I know you don't like all that extra sweet goodness!)
While it is unfortunate that I did not get to make poinsettas, or even try out my new MM fondant, I really liked making-- and eating-- this cake. I look forward to making more whipped icing, and experimenting with taste, and also practicing the transfer so that I can eventually do more complicated pictures.
So far, the new year has gone off to a great start!
One last note: the butter cream does not store so well with the whipped icing, because the moisture is too high... so next time I'll try the piping with the whipped icing.
3 comments:
Thank you for visiting my blog! Yes, you are totally right on the advise thing; I know I haven't done that in a while, but I really should. It would also be a good reference for me in the future.
As far as frozen buttercream transfers go (or FBCT, since that's easier to type!), they do not need to stay frozen since they thaw on the cake. While it thaws, it may get some precipitation on it, but it shouldn't been too much to mess up the design. This website has more information:
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
In order to create a smooth cake, I use the Viva paper towel method (just let the icing crust over a bit, then take a Viva paper towel and lay it over the cake and smooth it out with your hands), but there are many other ways. Cakecentral.com is where I got a lot of advice and ideas, and I think you could find some more tips to smooth your icing there. I agree with you about bumpy icing; it's just not the same!
The link for FBCT
sorry kelsie for deleting my comment. I forgot to choose the right identity (i would rather not post my profile). I'll post the original comment below.
Thanks for the link and tips!
Trish
Original comment:
"hi there.... i found your blog through blogs of note. I'm an amateur baker/decorator (more baker than decorator though). I have couple of questions for you:
- the frozen buttercream transfer - what does the transfer look like when it thaws? does it keep it's shape or does it need to be kept frozen when it's on the cake?
- smoothing icing - what's your technique... i hate making it smooth but i hate bumpy icing more! i have such a hard time with it too.
your blog is great! i enjoy looking at other people's work. I have a suggestion for your blog (esp. for people like me who are looking for ideas and tips):if you could put more of how you made the cake/decorations (ie. tip # or how you smeared the icing on, type of icing, etc) that would be great. I know you've done that on some of your entries already."
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