I made this cake and matching cupcakes for a cowgirl themed birthday party this week. LOVE the finished product:
To make the brim stand up, I made supports our of cardboard, lined them with a paper towel, and left them in place until the cake dried completely and VOILA! They stayed in place.
A couple tricks about carving shaped cakes:
- Frozen cakes are easier to carve. You can stack your cake layers (up to 3), filling the layers in between with buttercream icing and freeze a few hours up to 2 months. Just make sure to cover and make air tight. The high fat content of buttercream freezes well and keeps the cake moist.
- If you make a small mistake cutting, don't worry. Use extra buttercream to get the shape you want. If it is a bigger mistake. Mix extra cake crumbs with buttercream into a thick moldable paste and fill in the area to get the shape you need. Dirty ice over the area with buttercream as usual.
- If you make little cuts at a time, you most likely won't mess up.
This occasion also called for matching cupcakes, and here they are:
Happy Baking!
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