Last week was full of fun (and a bit of stress) as we traveled down to Atlanta for Matt and Lauren's wedding. The atmosphere was phenomenal and it was such a joy to be a part of such a special day. That ever detail reflected something about Lauren and demonstrated her mother, Jackie's ability to capture a feeling with her entertaining--amazing.
You can see photos (and the cake that took two days of work--one of me baking, one of Joel and I assembling in the hours leading up to the nuptuals) at the AsianCajun blog, too.
Wednesday, March 30, 2011
Tuesday, March 22, 2011
Cake Hubris?
I know, it's been ages since I've posted. Life is full. Dissertation, teaching, job market, living...it's just full.
So I'll skip over the update concerning Chuck City, and instead offer a preview of the weekend. We're going to Atlanta for the wedding of good friends/family, and I'm...
...baking the cakes.
Yep. For a wedding with 20 guests, I'm making a three-tiered monster, as all in attendance not only want their cake, but eat it, too. My kind of wedding guests!
I'm totally excited (and honored!) to be undertaking such a project. The logistics promise to be difficult. Just to give you a hint of what I'll be working on this Thursday, Friday, and Saturday (with spurts of dissertating in between), my shopping list:
Hope you all caught that--9 POUNDS of butter. 32 Eggs!
It shall be glorious. I plan on documenting the progress and sharing it with you all.
Happy Tuesday!
So I'll skip over the update concerning Chuck City, and instead offer a preview of the weekend. We're going to Atlanta for the wedding of good friends/family, and I'm...
...baking the cakes.
Yep. For a wedding with 20 guests, I'm making a three-tiered monster, as all in attendance not only want their cake, but eat it, too. My kind of wedding guests!
I'm totally excited (and honored!) to be undertaking such a project. The logistics promise to be difficult. Just to give you a hint of what I'll be working on this Thursday, Friday, and Saturday (with spurts of dissertating in between), my shopping list:
What I believe I will need.....
11 cups flour (cake flour is good, or all-purpose--NOT self-rise!--would work just fine)
1 c cocoa powder (I like Trader Joe's; Hershey's dark also works well)
baking soda
baking powder
salt
9 lbs butter (unslated)
12 c sugar
2/3 c brown sugar
32 eggs
vanilla extract (real stuff, please)
almond extract (real stuff, please)
4 c buttermilk
1/2 c sour cream
2 bags dark chocolate/bittersweet chips (giardelli is good)
cream of tartar
instant coffee (optional; only if you have it)
rum (just need a few tablespoons; whatever you have on hand will be good)
1 c heavy cream
3 c whipping cream
1 envelope unflavored gelatin
a few tablespoons honey
6-8 bags frozen raspberries
5 fresh lemons (for the juice)
-3 boxes for transporting, one that can fit 14" cake with a bit of wiggle room, another for the 10", and a third for the 6".
-aluminum foil (for lining boxes--to be safe, one roll)
-plastic wrap. Not sure what I want it for, but it might help
-two pieces of carboard, one that can make a 10" circle, another a 6" circle (I will cover these and put them between the cakes to make sure that the cake is structurally sound). A box from the liquer store would work just fine.
-wooden skewers (like the kabob sticks) -- I use these to also suppor the layers. One bag will be more than enough.
-standing mixer (I'll try to bring mine; having one there will make my life tons easier--that's right, TWO mixers) and possibly a hand mixer (but not necessary)
-my cake caddy for brining the groom's cake over
bonus: parchment paper, margrin or crisco (for greasing the pan)
Means of decorating the cake/displaying it. Please consult with your beloved; a sheet of plywood cut 16" or larger can be covered in aluminum foil would work just fine. Cloth can be draped over it, or what have you. But some sort of display/transport material would be best worked out ahead of time--I'm assuming L knows how she wants it displayed.
11 cups flour (cake flour is good, or all-purpose--NOT self-rise!--would work just fine)
1 c cocoa powder (I like Trader Joe's; Hershey's dark also works well)
baking soda
baking powder
salt
9 lbs butter (unslated)
12 c sugar
2/3 c brown sugar
32 eggs
vanilla extract (real stuff, please)
almond extract (real stuff, please)
4 c buttermilk
1/2 c sour cream
2 bags dark chocolate/bittersweet chips (giardelli is good)
cream of tartar
instant coffee (optional; only if you have it)
rum (just need a few tablespoons; whatever you have on hand will be good)
1 c heavy cream
3 c whipping cream
1 envelope unflavored gelatin
a few tablespoons honey
6-8 bags frozen raspberries
5 fresh lemons (for the juice)
-3 boxes for transporting, one that can fit 14" cake with a bit of wiggle room, another for the 10", and a third for the 6".
-aluminum foil (for lining boxes--to be safe, one roll)
-plastic wrap. Not sure what I want it for, but it might help
-two pieces of carboard, one that can make a 10" circle, another a 6" circle (I will cover these and put them between the cakes to make sure that the cake is structurally sound). A box from the liquer store would work just fine.
-wooden skewers (like the kabob sticks) -- I use these to also suppor the layers. One bag will be more than enough.
-standing mixer (I'll try to bring mine; having one there will make my life tons easier--that's right, TWO mixers) and possibly a hand mixer (but not necessary)
-my cake caddy for brining the groom's cake over
bonus: parchment paper, margrin or crisco (for greasing the pan)
Means of decorating the cake/displaying it. Please consult with your beloved; a sheet of plywood cut 16" or larger can be covered in aluminum foil would work just fine. Cloth can be draped over it, or what have you. But some sort of display/transport material would be best worked out ahead of time--I'm assuming L knows how she wants it displayed.
Hope you all caught that--9 POUNDS of butter. 32 Eggs!
It shall be glorious. I plan on documenting the progress and sharing it with you all.
Happy Tuesday!
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