I had this lemon pound cake just sitting around my house, left over from my baking finals. My mom says to me, “Elise, you know we won’t eat it without icing.” So I made this simple, yet delicious, icing.
All you need is powdered sugar, some lemon juice, and Blackberries!
I used about 1/2 c. of powdered sugar, a 1/2 tsp of lemon juice, and a bunch of blackberries. I crushed the blackberries to extract their juice. I just kept crushing blackberries until it reached that silky, smooth icing constancy. It will dry hardish. Think sugar cookie icing.
It wasn’t a lot of icing, but it was enough for my cake.
“Just a little closer, and It’ll be mine!”
To ice the cake, simply pour the icing on top of the cake. Now be prepared for the icing to run off the cake! I used a cooking cooling rack and a sheet pan as my easy clean up, setup.
So my last post was all about making the cake, but now for the awesome part! DECORATING!
So here is the cake with only the crumb coat on it. Believe it or not a lot of work went into just getting the cake here. We had to level the cakes, coat them with simple syrup and then add a layer of icing. Three times per tier.
Here are some practice roses I made. I made about 6 that turned out looking like blobs. These came out looking flower-esk.
Our buttercream was a little stiff. Or really stiff. So stiff I was able to mold it into a snowman.
Here is my cake 😀 It’s nothing I would personally do, but I’m still proud of it. I piped a basket weave around the cake. Then I made lots of little roses, because roses are fun to make once you get the hang of it.
This is the one Shannon made. She went with a very bold color scheme!
Here’s my cake after I sliced it. Everyone loved it! My mom took half of it to her work and she said people came back for seconds.
We have officially started making cakes!!!!
Our first cake was a High ratio Chocolate Cake with an Italian Buttercream
We were allowed to pick whatever flavors of buttercream we wanted to use so I made an almond buttercream to go with a cherry simple syrup.
So the first day we baked the cakes, made the buttercream, and practiced piping techniques.
Baking some cakes
These are actually another teams cakes. I thought they looked like molten volcano cakes!
Here is our Mise en Place for the Italian Buttercream. You start with cooking the sugar and a little bit of water. When it hits 235 deg. F you start whipping the egg whites. When it hits 242 deg. F. you add it, carefully, to the whipping eggs.
You have to be careful when adding the liquid sugar because if it hits the whisk, the sugar will cool off too fast and splatter, resulting in shards of sugar in your icing. Nobody wants to eat sugar shards. After that you add in the butter and vanilla and voila la you get….
A BUCKET LOAD OF BUTTERCREAM! That’s about 1 1/2 gals. of icing. And that was enough for two people. (We did have some left over, but not as much as you would have expected)
I think I’ll save the fun stuff decorating for another post (I don’t want this post to be too long! Plus I’m tired. It was a lot of work!)