Wedding season is in full swing and Zach and I feel as busy as a bride and groom. After making the pies, we had wedding duties the following weekend on July 3rd. Zach was the officiant and I was the cake decorator. We had a blast!
Coloring the fondant & assembling the cake:
The cake delivered and staged:
Me with Jenni, the baker:
You all know wedding cake, but our friends wanted pie. Who dares to tell a bride no, not us! Hence wedding pies. We made 20 of them for the wedding on June 26, 2011.
Flavors were strawberry, strawberry rhubarb, blueberry, apple rhubarb with carmel glaze and the wedding pie - mixed berry rhubarb. Our advice, bring pie to a wedding, it makes you an instant celebrity!
With the Volvo wagon transportation was a breeze.
Our friends are getting married this July and the bride asked asked me and another great foodie friend and awesome baker to make the cake. We decided we should test out different chocolate cakes for both taste and sturdiness for decorating and cutting.
Obviously, these were just thrown together to get a sense of some of the design elements the bride wanted. I was pleasantly surprised how easy the fondant was to work with and how smooth it comes out. The cake for the wedding will have edible ribbon and not be white. I don't want to say too much more so that it still a surprise at the wedding.
The greenery and moose were us being silly after breaking out the champagne and having ate way too much chocolate cake. :)
English muffins, cinnamon raisin bread and orange cranberry walnut celebration bread made on Wednesday night & french toast this morning.
I decided to make a cake yesterday. It called for softened butter, but all we had were sticks of butter straight from the fridge. Without a microwave, I needed a way to soften the butter. I took a gratin dish, filled it half way with hot water from the tap and put the sticks of butter in for about 20 seconds on each side. And viola, softened butter. All the other techniques have yielded melted butter, not softened.
We had a new coworker of mine and his wife over for dinner this week and I made these. I've never made them before. I ended up cutting them open and filling them with store bought coffee ice cream and topping them with homemade orange liquer and brandy chocolate sauce. They were so easy that I'm now inspired to make large ones and turn them into cream puffs with fresh whipped cream and strawberries. Can you tell I'm hungry!?
In keeping with the theme of lemons yesterday, I also made lemon ginger marmalade to finish off our Meyer lemons. Quite tasty this morning on homemade toast (love those lines on the loaf that the proofing basket leaves behind).
