Here in pictures, and 'some' details, is the cake.
Celebrating a
First Holy Communion and an 8th birthday!
I shall start by telling you that I'm no grand baker. Oh I try! In my alter ego, I think I can do some fabulous, edible, masterpieces.
But, that's not always the case.
Here though, I must say it was pretty darn great!
I am disappointed that the whipped cream frosting began to crack on me before the reception.
That and that I am STILL using Lucy's camera. So the pictures aren't the best, sorry.
It was a triple layered, whipped cream frosted cake.
White, lemon, white cake;
with a fresh raspberry puree filling in between the layers.
Oh my, it was so good.
I baked two cakes, one white cake recipe and the other was the lemon flavored one. Once baked and COOLED, I sliced the cakes in halves. I put each layer of cake in the frig. This always helps set the cake and, when frosting, keeps the crumblings from attacking the frosting.
Make sense?
(Where is
Barbara when you need recipe explanations?)
~
Assembly:
I took one layered cake, piped (using a Wilton 2D tip) a ring/barrier of the whipped cream frosting around the cake. Then filled it with the puree.
Repeated the step for the three layers.
~
Decorating:
I used a #3 tip to pipe the scrolls around the cake. No real technique here, I just wanted something around the cake without it looking too busy.
The center chocolate was a pre made chocolate mold of a cross and then I piped stars around the cake itself.
When we cut the cake there were lots of ooohhhs and aahhhs around.
Best of all though, Rose loved it!
~ What I used ~
Raspberry Puree Recipe
1 -12oz bag of frozen raspberries
1/4 cup of sugar (or adjust to taste)
1/2 tsp of fresh lemon juice (optional, but highly recommend it)
1. Thaw the raspberries
2. Put them through a meshed strainer and using the back of a spoon or the bottom of a cup, push the juice out of the berries through the strainer into a bowl. All that you should have left are the seeds.
3. Put the berry pulp (if any), berry juice, sugar, and lemon juice into a blender.
4. Puree away!
The lovely thing about purees; if covered well, they it keep for a week in the frig. They also do well frozen and used for cakes, cheesecakes, over ice cream.
Yum!
Saving for a later post are the cookies.
Oh yes, there were cookies.