Sunday, September 11, 2011
red velvet cake with cream cheese frosting
Anthony and I had two cakes this weekend and I thought this wedding cake would be the easier of the two. Boy was I wrong. It assembled easily enough, but because of a communication issue regarding the venue, we nearly had a cake wreck on our hands. The reception was outside.
OUTSIDE. IN THE ELEMENTS. HUMIDITY. BLAZING HEAT.
Cream cheese frosting is not meant to hold up in humid, warm weather. We set the cake up outside and knew immediately we had to move it into refrigeration before the icing melted off. We rolled it on a cart through the restaurant's chaotic kitchen, over an uneven floor and to the walk-in fridge in the back. The only problem was that the fridge was used to store seafood in it and the cake would have absorbed the fishy odors. So we moved it again, back through the kitchen chaos and into a spare freezer. Drama. Stress. Deliveries are the worst.
vanilla cake with nutella buttercream
This Victoria's Secret bag was for Amanda, the bride-to-be. Really would have liked some black to go into this cake, but that idea got vetoed. We created the stripes with surgical tape and airbrushed on the color. I'd seen other people do a cake like this with strips of colored fondant they cut out and pasted onto the surface. It looks bumpy that way, and vaguely like railroad tracks for what I assume would be a sexy, pink train.