Last weekend I made a wedding cake for a cousin. It was short and sweet, serving only dessert!
I also made cream puffs, which were filled with an orange curd and a hint of strawberry. Filled pastries have to be my favorite, so many flavor possibilities! They were a hit.
The 3 tiered tower consisted of strawberry and yellow cake layers, orange-Cointreau syrup, strawberry jam, and Italian Meringue Buttercream. To make the fluffy buttercream more stable, I added shortening along with the butter.
Tomorrow I am visiting Boggy Creek Farm then heading to a pastry chef interview! Have a great week!
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I’m a little late on this post – but that cake is beautiful, Jess! I also love how it’s not fondant and instead, just perfectly iced!
Thanks Callie, I love simple! Fondant is gross.