When I was about 12, I started discovering boxes of cake mix at my place at the table when my father wanted cake. He thought it was subtle. Anyway, I started with those mixes (powder, water, oil, eggs) and a pot of duncan hines icing.
Since then, my cakes have gotten more complicated. I worked in a professional bakery for almost a year in Ohio, and that honed my decorating skills. One thing I had never done was a genuine Swiss Meringue Buttercream from scratch, and so, that became my project for the weekend. I found a great tutorial on Sweetapolita. It worked wonderfully. I made mine chocolate buttercream by adding ghiardelli to it, and put it on a beautiful vanilla yellow cake.
I didn't have any vanilla extract (sign of an over-vigorous baker) having run out a few days ago making cookies, so I had to pull out the vanilla beans (of which I had two). I scraped them and added them to the cake batter, making the richest, vanilla-y cake I had ever had. It also makes for a nice color texture when I cut the cake.
Thanks Sweetapolita!
This looks wonderful!
ReplyDeleteCake looks tasty. Really warm story about your dad and how he has influenced you, on your earlier post. Your personality is a product of this incredible relationship that you had with your father, no doubt. I'm glad you made good on your word to get this up and running and that you didnt let the NJIT situation hold you back. Keep it going, the white chocolate mocha addict is rooting for you.
ReplyDeleteYuuuuuuummmmmmm! :)
ReplyDelete.... And, may I say how beautifully u frosted the cake as well?!!!!