I get a lot of compliments on my buttercream - I've heard many people say that it's the best they've ever had! Swiss meringue buttercream is wonderful to work with, and has just the right amount of sweetness - it's by far my favorite type of buttercream. It does take a little bit of work to make, but it is well worth the effort. If you bake regularly, I highly recommend that you make large batches and freeze your leftovers - my 6-quart mixer whips up triple batches frequently.
Wow, it's been a long time since I've posted! Sorry y'all! I'm going to do my best to keep the sweets coming with a bit more frequency :) I have some cakes to share from the past year; I'll be posting those soon!
Catherine, one of my dearest friends from college, married the love of her life, Karl, yesterday! The ceremony was held at the gorgeous Pemaquid Point Lighthouse in Pemaquid, ME, followed by an amazing reception at their house. Great fun was had by all!
I was thrilled to be able to make Cat and Karl's wedding cake! All three tiers were chocolate cake, filled with chocolate ganache and fresh raspberries. The cake was enrobed with ivory fondant, and decorated with cascading gum paste hydrangeas. I had a lot of fun creating this beauty, and particularly enjoyed making the hydrangeas.
Best wishes to Cat and Karl - I know that you'll have a life filled with happiness!