Apologies for lack of posts....now Minh is getting older he demands more of my time and attention. (It doesn't get any easier!!) I can't always put him down and leave him to play as he will turn around, see I'm gone and cry. Such a sad unhappy cry too. It breaks my heart & I have to rush back to give him hugs!
I also found that I couldn't leave him on sofa anymore as he would lean over too far and roll off. Too many times I've heard a Thud! 2 second silence. Waaaah! WAAAAAAAAAAH!! He has rolled off bed too! He is far too active! :0)
Anyway, since my last birthday cake (for my niece) I've received another cake order. This time for my old school pal. Her daughter will be 4 later this week and I've been asked to make a pink and girlie cake. I've come up with a Princess Cake as I've wanted to make one. Only thing is, there is a special bell shaped tin called a Tiffin' tin that is used for the dress shape. I can't justify buying a tin for every shape and size so I thought I'd use a stainless steel mixing bowl. Shape wasn't quite right. I used a pound cake recipe (4 eggs) and it's not enough to fill the bowl. Hence a flat slightly domed shape. Like a bump rather than a dress. Only way round it is to imagine the Princess is seated and the dress is fluffed out around her. Well. I can't disappoint an old school friend! As I'm quite new to making cakes for orders I need to make sure each one is of a relatively high standard if I am to attract new customers and future orders. So I was out today to buy a pudding basin.
Cake is a better shape and is cooling right now. I plan to sandwich with jam and buttercream, cover with buttercream and partially cover with rolled fondant icing. My two-tiered cake used a French Buttercream which was buttery and rich. As I used my own free-range eggs from my hens, the buttercream was lemon coloured. I want a pale cream colour so decided to try Swiss Buttercream. It is easier as there is less faff with boiling sugar syrup to certain temperatures and the result is light, fluffy and a pale colour.
Wendy (Table for 2) has a great tutorial on Swiss Buttercream
here. I found her site a great source of information but I decided to use something a little more simple as I don't have to work with tropical heat and humidity here. I used this recipe
here.
Buttercream is chilling in fridge and excuse me while I finish putting the cake together. I PROMISE I will share with you the details of this Princess Cake (making it up as I go along really) and also the
Mango & Strawberry Flower Cake I made as well as the
Two-Tiered Birthday Cake!
Hope you all have a lovely Easter & don't eat too many chocolate eggs!
