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.