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Re-inventing a Classic

Posted on August 3, 2017 at 12:20 AM

This past weekend we presented Carol and Raul's wedding cake at the Clinton Town Hall in Clinton, Massachusetts. Our lovely bride Carol is very traditional and wanted to have an old-school wedding cake with separate tiers, and fountains. Sometimes making classic cakes can feel a bit dated but I was up for the challenge. Carol is young and vibrant so I wanted to highlight her youth by adding a modern twist to her vision.


I decided to give it a fresh look by adding ruffles emulating the wedding dress, and gilded decorations. The touch of gold made the cake look regal and timeless. The bride also wanted to highlight her Caribbean roots by having bright flowers. I added white lilies and coral roses with touches of champagne spray roses. To add to the tropical theme, the bride and groom selected for cake flavors Passion Fruit, Morir Soñando (orange cream) and Pina Colada.

Now let's talk about the size of this cake. Holy macaroni! it's huge! Let's go over all it went in to create this cake:

For this 250 servings cake I used 156 eggs, 14 lbs of flour, 18 lbs of butter, 24 lbs of sugar, 15 lbs of fondant and about 10 grams of edible gold dust (believe me, that's a lot of gold). It took 45 hours to complete, 1.5 hours to deliver and 1.5 hours to set up at the venue. 


After all was said and done, I think I accomplished what I set out to do, create a breathtaking, classic, and timeless centerpiece for a delightful couple who celebrated their love in from of all their family and friends, and I couldn't be more proud. Mission Accomplished! ;)


Categories: Wedding Cakes, Inspiration

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17768 Comments

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The number of nurses who have reported seeing increased flu risks this winter has also been understated, a new study has found.

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Death cap mushrooms warning!

As I mentioned before, this is another of my new favorites. I haven't posted it before, as it isn't a mushroom I often want to see in my house but that didn't stop me from making this. I made the cake a day earlier and froze it on Sunday, just because I hadn't gotten around to it in a while. The frosting is very simple yet so flavorful that it really brings out the flavors of the cake.

The cake has all of the flavors of a traditional cake: rich rich, fluffy, chocolate cake. It's rich yet chewy, soft yet chewy, soft yet dense. It has all of the texture of an extremely hard cake, yet it still has a soft texture. It's rich yet soft yet rich!

My kids LOVE it and absolutely love having it for lunch! They love it and I love to eat it because it's a beautiful cake with lots of flavor. It's a great light snack!

Makes 10 cakes.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 ounces (3.5-ounce) salted caramel, chopped

1 cup unbleached all-purpose flour (I used half the granulated sugar, but feel free to use extra if you'd like)

3/4 cup sugar

2 large eggs, room temperature

1 cup milk (I used this for my first recipe but substitute with whole milk)

3/4 teaspoon vanilla extract

1 1/2 ounces (1 tablespoon) unsweetened cocoa powder

2 large eggs, room temperature

1/2 cup unsweetened confectioners' sugar

Directions

Preheat oven to 350 degrees. Spray an 8Ã?â??8 baking pan with nonstick spray and set aside for 15 minutes to let the butter melt. In a mixing bowl, whisk together the flour, granulated sugar, and butter. Add the eggs, one at a time, and beat on medium-high speed until just incorporated. Slowly add the sugar and beat for one minute more. Add in the melted butter and mix on medium-high speed until just combined. Reduce the speed to medium and add the salt, milk, and vanilla.

Pour the batter into the prepared pan and bake for 17 to 22 minutes, or until a toothpick comes out clean. Remove from oven and cool for 5 minutes. Spread each cake with the melted butter and decorate with confectioners' sugar, chocolate, and candied yams o
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Tomb of chinas first emperors grandma discovered in Mongolia 5 years ago:

http://www.dailymail.co.uk/travel/article-3747009/Nemba-grandma-s
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The emperor's tomb found by excavators in China in 2004?

http://www.thelocal.co.uk/tol/tldnews/510544/the-emperor-s-omb-in
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More pictures of the emperor's body (in the pictures) and this tomb?

http://www.dailymail.co.uk/news/article-3747003/More-pictures-emp
eror-nest-seventh-emperors-body.html?ITO=12846069


The emperor is also pictured in a photograph made by an eyewitness.

http://www.youtube.com/watch?v=wJUz_fSvHdI


From the first pictures that were shown at the meeting to the latest pictures that are published by various news sources in the UK, the truth has come to light. The truth is what you are all seeking! This is a complete and factual report. Please share with your friends. Please spread the word.


The Emperor of Mongolia has died. The cause of death is confirmed with his bones being found on March 1st. He was 69, 6'8.5" tall, 220 lbs.

http://www.thenews.com/japantimes/main.php?a=ArticleArticle&id=33
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http://www.tol.gov.my/doc/13/13_emperor.pdf

http://www.chinanews.com/hgnews/article13502340.html
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