Marriage for All

July 1, 2011 Ella

I’m about a week late in terms of discussing this, but how about New York passing gay marriage?!! I’m very proud all New Yorkers are included in the celebration of marriage.  And as I joked with some friends… Its also good for business! ha! Its a perfect topic to touch on as I put up some pictures of a little cake I did for 2  friends last week.

Peter and Kikki are big cake fans, always giving me a challenge when it comes to their kids birthday cakes, and they recently held a birthday/ anniversary celebration.  They are both share the same birthday–hows that for soulmates?! and had a little party which also included their 15th wedding anniversary.  Turns out, being as non traditioanl as they are that they never in fact had a wedding cake. They opted for strawberry rhubarb pie instead. 

I figured 15 years together definetly needs to be celebrated with a big old cake, so I choose to do a baby blue frosting– which was the color of Kikki’s wedding dress–I said “non traditional” and do a strawberry rhubarb filling to reflect their first day as man and wife.  With yellow cake and Italian merignue frosting– it was out of this world delicious– and still pretty simple as far as flavor profiles goes.

I’m finally finding some time to update my pages here –check back shortly for 3 new cakes I delivered this weekend, with a Juicy Couture theme, and a Dora The Exploror Cake as well.

Happy Fourth!!!


Entry Filed under: Cupcakes

2 Comments Add your own

  • 1. Rachel  |  January 22, 2014 at 5:02 pm

    That looks great and maybe my question is lame, but how did you pull off a chunky, juicy, thick filling like that without 1. Layers sliding off, 2. The cake getting soggy or 3. It seeping into and separating your buttercream? I ONLY use homemade fruit compote type fillings but frequently have these issues and would appreciate any tricks or don’t dos.

    • 2. Ella  |  January 22, 2014 at 8:50 pm

      Hey Rachel, first thing is torting the cake layer. That is pipe a layer of frosting around the edge of the cake between each layer, creating a dam. Then add you filling. It will help the cake from sliding and filling from oozing out from the finished cake. Second thing is only about 1/2 c of filling is needed in between an 8″ round cake, maybe your over filling the center? I realize it doesn’t seem like a lot, but it’s plenty. You could also put a very very thin layer, of frosting over the cake layer you are filling to help create a barrier between the filling and the cake. Last tip I can think of to help prevent filling soaking in, is make you cakes the day before you build the cake. Let them cool completely and then wrap in plastic wrap and refrigerate. This will toughen the cake up a but so it doesn’t turn to mush when you fill it. Also I’m all for fresh compotes and jams! I would suggest if you macerate your fillings – do so overnight in the fridge. They will thicken but still be fresh.

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