5.23.2016

Down by they Bay Cake

 
I really enjoyed making this cake. I fnished it a day before the party and I just kept stealing glances at it all day. The way that this cake is more textural than iced on decorations and how it is only fully understood if you walk all the way around it are a few of my favorite parts. Also I'm in love with the jellyfish.  O and the iridescent bubbles, I love those too!




The outside is a topsy turvy 3 layer cake so it angles and twists up to form the wave which is frosted in 4 different color blues and texturized. Then the sea creatures and bubbles are all made of hand cut cookies that I then colored in with royal frosting. The inside has it's own surprise in that it's funfetti and filled with colored white chocolate!


I told the parent's that I wanted the cake to be a surprise which was really fun. We celebrated the little guys birthday in a beautiful park with a bbq and a ton of lovely people His smash cake was the turtle and he dug into it pretty well. We finished all but 1/2 the bottom layer - not bad.



5.20.2016

White Chocolate Cake with Rosewater Frosting


This cake was phenomenal. Initially I planned on making cupcakes but realized I was out of little cupcake wrappers, so cake it was. Turned out to be a happy accident because I even pushed off frosting it until that morning before I went to work and so I just ran off instinct decorating it and I love how simple it turned out. I also lucked out that the Putnam's tree was still flowering so I could place them around the cake.


The white chocolate cake was dense but somehow really light and fluffy. I know that sounds crazy but multiple people said the same thing. The flavor was subtle and just melted through your mouth. The rosewater frosting had a little zing to it with some added cream cheese and then I topped it with bee pollen, pistachio pieces, and white chocolate chips. I would totally make this again, it would be great for a baby or wedding shower, so pretty!

White Chocolate Cake:
10 oz white chocolate
3 cups flour
2 tsp baking powder
1 tsp salt
2 cups whole milk
2 tbs vanilla extract
1 1/3 cup sugar
8 tbs butter; room temp
4 eggs

1 preheat oven 350 degrees F. Place parchment paper on the bottom of 2 - 9" cake pans and flour them
2   in a double broiler melt white chocolate and then set aside and let cool
3   beat butter until light and fluffy and then beat in sugar, beat in the eggs 1 at a time
4   drizzle in the white chocolate and mix
5   in another bowl mix together flour, baking powder and salt
6   in another bowl combine milk and vanilla
7   slowly mix in 1/2 of the flour mixture, 1/2 of the milk mixture and repeat, don't overmix
8   pour 1/2 of each mixture into the cake pans and bake for 30-35 minutes, until a toothpick comes out clean

 Rosewater Frosting:
1 cup butter; room temp
4 oz cream cheese; room temp
4 1/2 cups powdered sugar
1 1/2 tsp rosewater
1 tsp vanilla bean paste
2-3 tbs milk

1   beat butter and cream cheese together, then slowly beat in powdered sugar
2   beat in rosewater and vanilla paste
3   beat in 2 tbs milk, and if the consistency is still too thick mix in another tbs of milk