Saturday, February 26, 2011


Originally uploaded by Dr. Ellen
I was going to title this post, "Hey cake, who's your momma bi#ch?" but figured that wasn't google friendly.

Now to let it set and roll out some fondant.

Notes to self for future attempts: this swiss meringue buttercream recipe only makes 3.5-4 cups, so scale up accordingly. It keeps in the fridge but needs to be rewhipped, and that does deflate it some. Freezing the cakes helps immensely.

1 comment:

Kaye said...