Tuesday, September 8, 2009

Baby Shower Cake

Some of the girls "at the office" have asked me to make a baby shower cake for a co-worker.

I didn't want anyone to be disappointed - so I made an approval sample...

The cake was Classic White Layer Cake from BI baked in a 9x9 pan (left over batter was used for cupcakes).

I cut the finished cake into 4" wide strips so they would fit on that cool rectangle plate.

  • White chocolate and milk chocolate ganache was striped onto the first layer.
  • They were suppose to taste like caramel - they didn't.
  • The texture and flavor were good
  • The white chocolate ganache found its way into some ice cream - this was not so good.

  • A swiss butter cream frosting with almond flavoring.
  • The Cornelli Lace technique is from class - I like the look but need to refine it...
  • I think all the borders "over-accessorize" this cake - I seem to do this often...
The cake got the necessary seal of approval - a final version is needed on September 25th.

NOTE - the cupcakes mentioned above were not too popular. They were very very soft and had no body (they actually did not get eaten.....). I don't know if that was a user error (ie - me) or the particular batter. The texture of the cake was, however, excellent!


  1. Never done a sheet cake before... Hm.. I'll have to give that a try. It looks wonderful - how could anyone say "no" to this??? Glad they liked it - I'm sure they were all impressed... I don't think the icing looks over done... it's just right!

  2. The cake is beautiful!

    You asked a question on my blog about freezing egg whites. Here's a link to a helpful tip: http://www.tablefare.com/blog/2009/01/18/freezing-egg-whites/

    This is how I learned to do it. It sounds so weird to freeze eggs, but it works great. I just pull out the number that I need and thaw them in the fridge overnight. I've heard that yolks get grainy, so I have only tried it with whites.