What I learned today

The cake frosting experience wasn’t as bad as I thought it would be.  I learned a lot in a very short time.  This recipe for buttercream frosting is maybe the best tasting thing I have ever eaten.  The cake itself really tastes good too.  Here are some things I learned and didn’t learn.

  • I need to pay attention to the sides of the cake.  I used two nearly-the-same size cake pans, bu the small difference in their sizes made for quite uneven sides to contend with.  I finally gave up trying to make them perfect, but I can now see that with enough patience and practice, I’ll be able to pull this off (I hope)
  • I need someone else’s math skills to half, double or quarter my recipes.  I struggled to convert 17.5 oz of sugar into cups assuming 4 lbs. of sugar is 9 1/2 cups and then I need it multiplied by .4 .  Seriously, I had to call my mom.  Still not sure we got the right amount of sugar, but it tastes amazing.
  • I thought my cake leveler would be awesome and it really just seems to be a pain in the butt.
  • Factor in the crumb coat.  I was an idiot and didn’t do a crumb coat because it didn’t look like I had enough frosting.  So, I went straight into application. I think the entire cake would have looked better with a solid base layer.
  • Too little frosting is a BIG error.  I think next time, I’ll make extra just to be sure.
  • Mix mix mix mix.  My overall colors didn’t turn out as solid nor as bright as I wanted.  One factor was clear, I didn’t mix thoroughly enough.  I also might need to get a different kind of gel coloring.  The Wilton blue just doesn’t seem bright enough for me.  Maybe what I am looking for isn’t possible in a buttercream.  The color I want for the wedding case is much more subtle though.
  • Amazon boxes make for great cake boards, at least for these practice cakes.  I’ll go with Rachel’s suggestion for the real deal and buy wooden cake boards.

That’s a lot for my brain to take in in one day.  Hope you like it.


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