below is the pink cake i found for inspiration and copied it to their color, BLUE. i made the following buttercream recipe to frost the cake. i absolutely love it.
*MARSHMALLOW FROSTING
1 pound unsalted butter (at room temperature)
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
1 (16 ounce) tub marshmallow cream (such as Marshmallow Fluff brand)
In a large mixing bowl, beat the butter until creamy.
Beat in one-fourth of the sugar until fluffy, and then repeat with the remaining sugar.
Beat in the vanilla, and then stir in the marshmallow cream until well blended.
Yield: 24 servings
then i hand cut the designs with an exact-o-knife out of fondant. and topped the cake with some beautiful hydrangeas from my mom's gardens. each layer was a different flavor and they all turned out super tasty and moist. raspberry chocolate with ganache filling, white chocolate lemon with lemon curd filling, strawberry with fresh strawberries and strawberry gelatin.
4 comments:
That's a super cute cate, Jessee. Seriously, when are you going to come out here and teach me some skillz?
Wow. Wow! WOW! That thing looks good enough to eat. Only I wouldn't want to cause it's so pretty. Except I would want to because it sounds so yummy.
Wow, you are super talented!
Jessee your are SUPER amazing! What talent. How come you never made us a cake like that when we lived together ; )
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