In the last few years, I feel like I've been swamped by fondant cakes. Fondant cakes are beautiful and often, they are the only canvas on which you can craft something really fancy. They are also extremely time-consuming, difficult to store and honestly, unpleasant to eat.
I don't understand in particular, why more children's cakes aren't regular buttercream. To me, buttercream is a real throwback ingredient but good quality buttercream is so tasty and luxurious.
This is one of the cakes we did recently for a one-year old. Since she is too young to remember the birthday, we suggested to her mummy that they choose something simple, tasty and delicious. We were so happy that they chose this buttercream pink cake and we made a delicious, moist blueberry layered cake with lemon curd and raspberry buttercream.
The siding on the cake are thin, individual pieces of fondant that have been crafted separately and then adhered to the cake right before collection and serving. The matching cupcakes have the same blueberry lemon crumb and are dusted with feminine sprinkles.
Post a Comment