Todays wedding cake came with a few surprises, first was the design, I had not done one quite like this. Straight lines piped around each tier was not as easy as you might think, at least for me. The bead border and monogram was fine. Second the weather, was it going to rain or would it hold off till after the wedding. It almost held off. Thank goodness there was a tent on the grounds at Weymouth ( a beautiful historic home here in Southern Pines) for the reception but the food and cake were inside the house.
The one bright spot while I was waiting for someone to bring me flowers to place on the cake, I got to see the beautiful bride in her lovely gown and all her bridesmaids.
The cake flavor was my classic yellow butter cake with vanilla butter cream. I made the monogram E out of fondant. The table was covered with a coral pink cloth with a white lace overlay. Fresh flowers were a coral/pink to match the cloth.
5 tier wedding cake with a drape design and basket weave. White butter cream daisies.
This has been a fun-filled weekend for all the people who graduated from Aberdeen High School in Aberdeen NC in 1964. They are celebrating their 50th class reunion. It was my pleasure to make a cake for this occasion. The school colors were red and gray and the logo… a Red Devil.
Aberdeen High School 50th class reunion
The cake flavor…classic yellow butter cake with vanilla butter cream.
Classic yellow butter cake with vanilla butter cream
Small white fondant flowers and mint green leaves, brushed with super pearl dust. Divided into 2″ squares for easy serving. Pan size 12 x 18
Chocolate cake with vanilla butter cream and
Yellow butter cake with vanilla butter cream and
Multi-colored butter cream ruffles.
Yellow butter cake, vanilla butter cream with teal
lace design and peach fondant flowers.
Yellow butter cake, vanilla butter cream. Piped lace design, butter cream purple roses and fondant pink flowers.
Since we are getting into the Fall months that means apples, lots of beautiful Fall apples. This recipe is one of my favorites.
1/2 cup melted butter
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts (or pecans)
Stir together butter, sugar, eggs and vanilla until blended.
Sift together flour, baking soda, salt and cinnamon, add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts (or pecans).
Spread into 9 x 13 greased pan
Bake 350 for about 40 to 45 minutes.
Cake is delicious plain or spread with your favorite cream cheese icing.