I have
learned something new: Butter cream frosting MELTS in warm weather.
Even sitting on a table waiting 10
minutes to be served for high tea in a garden on a mild Danish spring afternoon
in May (not warm at all really) is sufficient to melt the frosting and have the
decoration fall off the cake.
This of
course will not do at a wedding. Not at all!!! And I am glad I made this test
cake (and saw the result), as I would otherwise have attempted to serve a cake
covered in butter cream frosting at a wedding in Tuscany Italy in September……
Also, the
roses will need to be different shades of pink and different sizes in order to
create a harmonious effect.
Well,
basically I just have a lot to learn, and then I can begin to figure out how to
transport wedding cake more than 1300 kilometres from Copenhagen to Tuscany….
The cake
was a sponge cake with chocolate and marzipan added to the dough for taste.
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