Wednesday, April 15, 2009

A Wedding Cake Tasting

Sorry for the poor lighting, it's been raining here for days.

Anyway, a friend of a friend's daughter is getting married and asked to sample some of my cakes, so I put this little tasting together.

She was interested in tasting yellow butter, chocolate, and lemon cake.


The frostings she asked to sample were coffee, almond, chocolate (I did two versions), and raspberry. I threw vanilla into the mix just for the fun of it.


In the end they decided on chocolate cake with a combination of chocolate and raspberry filling and chocolate frosting. Their decision was heavily influenced by this wedding cake I made a couple of years ago (my very first by the way).


I love this photo taken just after they left... I'd say they enjoyed themselves.
:)

Rain, rain, go away...


It's a day later and the sun is finally shining. Mmmm, leftovers!
Foodgawker declined this photo; the reason - photo/food composition
TasteSpotting accepted it - #40804

23 comments:

  1. My gosh woman! That is a lot of work for a tasting! Your pictures are so fun that I want to go to a wedding cake tasting.

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  2. Thanks! Looking back, it was a lot of work... I must be nuts!

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  3. Ohhhh lucky bride! Here in England, wedding cakes are often still fruitcake. That looks nicer!

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  4. dear patrincia, just a quick stop that you photos and your cooking and baking are superb!!!!!

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  5. You're the best Hector! We need to bake together sometime!

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  6. I've always wanted to try chocoalte and raspberry together. If you don't mind sharing, what cake recipe did you use for the lemon cake.. or is it your own?

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  7. Hi Steph... the recipe was Dede Wilson's Lemon Buttermilk from her book The Wedding Cake Book. It was very good!!!

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  8. Thanks, I'll give that a try! The crumb looks perfect.

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  9. Your flavors sound good, if you don't mind how to you make your raspberry filling.

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  10. I don't mind. I start with frozen raspberries. Thaw and puree them, then cook them down slowly to intensify their flavor, add a bit of sugar and a squeeze of lemon juice to taste. Chill, then I add it to my finished buttercream until I get the flavor/color I want.

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  11. Thank you so much for sharing. Does the filling need to be keep in fridge or can cake stay out on counter for a day or two.

    take care

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  12. Hi Leana - this buttercream can stay at room temp for 3 days, refrigerated for 10 days, and frozen for 8 months.

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  13. What a beautiful tasting, and a lucky bride! Love that she chose the chocolate cake for a wedding. -Julie

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  14. Update... since the wedding is to be held outdoors in the middle of July (ave temp in VA is 90+), I advised against displaying a chocolate covered wedding cake for more than a couple of minutes. Bride-to-be was disappointed the cake couldn't be on display for a longer amount of time, so she decided on ice cream cake instead. I have no idea what in the world makes her think ice cream cake will be any better, but it's not my problem to worry about anymore. ;)

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    1. looks like she missed out!

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  15. What kind of buttercream do you make--Swiss, French, American or is it a mousseline?

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  16. Hi Susan - To answer your question, Rose's buttercream is my favorite, but any Italian Meringue Buttercream will do. I prefer IMBC to Swiss because it's more stable in warm temperatures.

    Hope that helps,
    ButterYum

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  17. I loooove your chinawares and the frostings are all shiny too :)

    -crystal

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  18. This is a very cleaver way of tasking the cakes!

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  19. Hi Patricia,
    I loved your site! I came upon it looking for raspberry buttercream and I found your recipe in this blog. I am making my very first wedding cake (I have been making birthday cakes for my kids and family only--one tier one or two batches of everything at the most). I have been doing IMBC all the time, but I rarely flavor it. I am nervous, and the bride wants raspberry buttercream, that is why I started searching for the recipe. Just a question: I took a class on how to make Swiss buttercream and the instructor advised to use four ounces of vegetable shortening instead of four ounces of butter to add more stability to the frosting in warm temperatures. Have you done that with IMBC?

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    1. Hi! I've never added vegetable shortening to Italian Meringue Buttercream and would advise against it for a couple of reasons. First, butter tastes so much better, and second, Italian Meringue BC is much more stable at warm temperature than Swiss Meringue BC so you shouldn't have any trouble adding raspberry puree or conserve - both recipes available in The Cake Bible by Rose Levy Beranbaum (check your library). Her Mousseline Buttercream is a classic version of IMBC - and the book includes a raspberry variation. Works beautifully every time. I hope that helps!

      Patricia
      PS - I'm making a wedding cake this weekend

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