Kate and Keith reached out to me late last spring for their upcoming wedding in the Finger Lakes region. They were planning their wedding at Toro Run winery overlooking Cayuga Lake. They would be serving paella, dining under a tent and of course were hoping to enjoy delicious and beautiful cupcakes.
The wedding was small – just a few dozen people, but Kate wanted to have a nice variety of cupcakes for people to enjoy more than one.
We began an email exchange to decide on flavors and design. Continue reading
I admit that I don’t stay on top of cake trends as much as I should. It is because I like to do things that are MY idea instead of copying what is trending on the internet. But, I can usually count on my customers to let me know what the trends are and to ask for one of them!! I learn them when I must for an order. Michelle emailed me telling me that her daughter Maile follows The Flour Shop on Instagram and asked if I could bake her a sprinkle cake for her 20th birthday.
Can you make a sprinkle cake?
Well the answer to that is yes. I have to learn what it is first, but I’m happy to give it a go. My husband is my social media manager and he said, “oh yes that’s when you cut the cake open and sprinkles come out of the cake.” Ok, that sounds fun. Sure thing!! Continue reading
This recipe is a standard Italian Meringue Frosting. It is adapted from the traditional recipes in the sense that I have learned over time that you can do things with less precision than recipe books call for. For example, the butter does not actually have to be perfectly chopped up into little one tablespoon slices and if it is a little too cool it is ok. I find that when I add the butter a little more chilled that it takes less time for things to set up.
This Vanilla mousse frosting is very buttery and not very sweet. If you would prefer to have a taste that is slightly sweeter, you can add an optional cup of confectioners sugar at the end of the mixing process.
This recipe for Italian Meringue frosting makes A LOT of frosting. You may half the recipe. This will shorten the amount of time that it takes to make it as a large portion of the time is the cooling process.
Interested in seeing a pictorial step by step? Read my post about this frosting.
This is a light and airy not so sweet frosting. It is perfect on almost any cake.
- 2 cups sugar
- 1/2 cup sugar
- 4 cups unsalted butter
- 3/4 cup water
- 1 1/2 cups egg whites
- 1 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- Pour the egg whites into the mixer. [POUR]
- Mix with a whisk attachment on high speed. When the egg whites are foamy, add the cream of tartar. When soft peaks form, add the 1/2 cup of sugar. Beat until stiff peaks form. [BEAT]
- At the same time, mix 2 cups of sugar with water in a saucepan. Begin to cook, stirring constantly until the sugar dissolves and the syrup is bubbling. Heat to a firm ball stage on a candy thermometer (248 - 250 degrees). Immediately pour into a glass measuring cup to stop the cooking. [COOK]
- Beat the syrup into the prepared whites in a steady stream, taking care not to allow the syrup to fall on the beaters. It is best if you start by pouring a bit of the syrup into the whites with the beater turned off. Beat for 5 seconds at high speed and then add the rest of the syrup in 2 additions while the mixer is running. [BEAT]
- Continue to beat at low speed until cool. This is where you need to have patience as it takes about a half an hour. [BEAT]
- Beat in the butter at medium speed a bit at a time. Most recipes state to add one tablespoon at a time, but I typically add all the butter in 3 additions. Lower the speed slightly each time you add butter. After all the butter is added, beat at medium speed until fluffy. [BEAT]
Read all the directions before you start to prepare this recipe. You'll want to make sure you have a candy thermometer and that you are aware that you have to do two things kind of simultaneously (heating the candy syrup and beating the egg whites)