Friday, June 13, 2008
A major storm blew through our area on Tuesday. It snapped trees, blew over tractor trailers on major bridges, picked up my barbecue from the back deck and ruthlessly pitched it onto it's head. It also knocked out our power for about 6 hours and caused my stress level to go through the roof as I had the three layers to this cake in my fridge.
If you remember, I recently threw a bridal shower for my friend who is getting married soon and this week was the rehearsal dinner where I was slotted to bring the cake. Hey, I'm the matron of honor, I'll do whatever I'm told!
With all the high heat and humidity we've been having around here, I didn't want to risk a droopy buttercream icing, but rather wanted to go with something like rolled fondant that could hold up to the elements, as the dinner was an elegant backyard garden party.
But despite careful planning and my best efforts, everything went horribly wrong for this cake.
I had never worked with rolled fondant before, but I managed to cover three tiers of cake and make it look pretty decent. After that, things were out of my control, as due to the storm,we lost power shortly afterward.
This poor cake survived 5 hours in a dead fridge that was slowly warming, causing it to sweat and the fondant to get sticky. Then, in the pouring rain, it was transfered to a functioning fridge at the party's location. Unfortunately, the car ride was a little rough on it and it suffered a few gouges, not to mention a large dent from, ahem, a protruding upper body part. To protect it from the rain, I had hastily slapped some saran wrap on, which was a big mistake as it left wrinkles all over the cake like some kind of bad art deco wall texturing.
So, not much else could go wrong, right? I was certain that with the right patch kit and a few decorations, I could make it look okay, all I needed was to show up an hour or so before the party started and a quiet place to work. Well, due to circumstances out of his control ( so he says!), Danny arrived home very late indeed from work and we were late for the party. I had about 25 minutes to assemble the layers and decorate and when you look at the cake you sure can tell!
Anyway, it was a learning experience and I did have fun with the fondant. A huge thanks to Melody of My Sweet and Saucy for answering my emails and questions and letting me pick her brain a bit.
Oh, and Baking911.com ROCKS!
This cake also had a little surprise inside when you cut into it.
Inspired by Joy the Baker and her recipe for Red Velvet Engagement Cake, I set out to try red velvet cake for the first time (lots of firsts here!). I was sure that one bottle of red food coloring would be enough, but I was wrong, it wasn't. Not even close.
What to do? Babies are sleeping, there is no one to send to the store for more food coloring. The oven is preheated and the cakes are half made, it looks like I am going to have to improvise.
So I add some blue food coloring to the red and make (gulp) a purple cake.
Mind you, the brides' colors for the wedding are purple, purple and more purple, so I knew she wouldn't care.
The wedding invitations were beautiful in purple and green so I went a step further and dyed the buttercream green to match the purple.
The bride loved it and it certainly was memorable-if for all the wrong reasons.
The recipe for Red Velvet Cake can be found here. I used Martha's Swiss Meringue Buttercream found here, minus the coconut. Between the cake layers are fresh raspberries and blackberries.
It was quite tasty after all was said and done.
Will I ever work with fondant again? Sure, as long as the power stays on! I deserve a second chance! I have a few cakes coming up in July, so wish me luck.