After almost a 2 year hiatus, I have returned to baking. Made my first delivery in Manhattan via subway and taught myself how to make meringue roses. You can make them, too! I think they're a lot easier to make than buttercream frosting roses. Plus you don't have to worry about these flowers getting mushy. They get baked. I used the Martha Stewart recipe for swiss meringue roses.
This cake is a vanilla cake with raspberry preserves and white chocolate buttercream frosting. Just got some feedback on the cake; birthday girl loved it! Whew! haha.
Hope you all have a wonderful weekend! Don't forget, the Brooklyn Renegade Craft Fair is this weekend! Thanks Grace!
P.S. I've been getting questions about what camera/lenses I use. I have a Canon Rebel XTi and I use the lens that it came with (18-55, 3.5) and also the 50mm, 1.8.
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8 comments:
man judy- i am really missing your goodies lately!!!! hope all is well and i'm glad your getting back to baking!
this cakes looks AMAZING! NEVER stop baking please =)
all i got was a phone call... thanks.
OMG! This cake looks gorgeous! I love those roses.Have a great day!
they're beautiful.
@lills- my goodies miss you, too. haha.
@truly smitten-don't worry, as long as i have a sweet tooth, I will never, ever stop baking!!! hah
@kevin park-you didn't even pick up!!!! that's where you went wrong! hahah.
@my owl barn-thanks! hope you have a great day, too! =)
@nikole-merci!
wow, you MADE this!??!? it is soo amazing and beautiful! i am pretty much going to make my first layer cake and frost and decorate it this weekend... i'll let ya know how it goes but i'm sure it will not look anything like this one!
@ Sandy a la mode-Thanks!!!!! Don't forget to let your cake sit in the fridge, wrapped in saran wrap for at least a few hours or overnight. It will make frosting it much, much easier! Good luck! Definitely let me know how it goes! =)
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