Well here we are in the raging inferno that is Washington State. Presently, it's 100+ degrees (F) and certainly not ideal for icing a wedding cake. Granted the bigger concern is keeping it from melting tomorrow evening before it even gets cut.
So today I finished icing all three cake layers and stacking them. All that's left tomorrow is adding the ribbon and the orchids on top. I'll try to post pictures next week though I may have to wait until we get home since the computer doesn't seem to want to read the card at the moment.
Moving along, my recipe for the Whip it Up Challenge, Week 6 is this pastry cream. I mixed it up on Monday along with the lime curd filling. Instead of just vanilla, I added in some almond flavouring and it turned out really well.
The Q & A:
Was the recipe easy to follow? Relatively. For a bit there, I wasn't sure it was going to thicken up, but it's just the right consistency and tastes great. Also, it's not nearly as white as the picture shows.
...Did it taste good? Oh yes! Super-rich and just right for cake filling.
Would we make it again? Well I won't be making any wedding cake in the near future (IF EVER AGAIN) so I wouldn't make it again for that, but it would sure taste good squished inside a chocolate cupcake (or vanilla or cherry or pumpkin) or snuggled up next to some dark chocolate in a lovely piece of puff pastry. That said, Erin K., if we get home for Christmas this year, we're going to bake! Something involving pastry and chocolate and cream....Mmmmmm.
Sorry I don't have a picture to post today. I did take one but my head is pounding and by the way, we're all sick, so you'll just have to wait. Thanks for checking out the recipe.
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1 comment:
Pastry cream! You wild woman, you. I've never had that turn out successfully, so I hold you in AWE.
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