Behold, in my refrigerator sits the $12, 7 hour (roughly) cake. Now I say $12 not because that's what the ingredients cost, but what I had to pay my "mother's helper" so I could even attempt to complete such a masterpiece during normal waking hours and take care of 3 kids.
This is my grandmother's wedding cake recipe and it's been a while since I made it. I'm happy with how it came out, but I need to make some "notes" so that next time I have even better results.
- This is a wedding cake recipe. Be sure to use at least 5-6 8" cake pans. When you use only 4, like I did the cake will rise up so much and form a crispy, muffin-like top.
- Allow the cream cheese to sit out longer before creaming it with the milk and pudding to get a smoother texture.
- Do not make/refrigerate butter cream icing until you are ready to frost.
- Do not take any short-cuts like spraying the extra pan you grabbed at the last minute with Pam instead of greasing it, lining it with wax paper, re-greasing it, and then lightly flouring it. The cake will stick to the bottom and you will be mad!
I'll have to take some more pictures to get a better view of the top. There is a 4-Leaf clover on top that is made out of edible sugar paper. I can't believe my baby will be one in only 3 days!
As a side note, please notice the small penguin at the bottom right corner. There is a story to her and I'll have to post another time. Luckily today is Thursday which means T-ball and dinner at Earth Fare because I'm exhausted. The Birthday Boy has woken up early from his nap and is crying so my time is up! Bye!
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