I would like to thank you all her for all the help I received by lurking on this blog. I am a home baker of mostly cookies and I offered to bake the cake for my nephew's wedding. All the things I was terrified of did not happen and the one thing I was confidant about gave me a lot of trouble. I had a lot of trouble with my baking! Something I pride my self on, sinking cake, crumbly cake, I really had trouble and in the end when I cut the cake it was very crumbly, but there was plenty of cake and it looked great, I want to thank Cheri Eubank of cheri's sweets for the lovely sugar flowers. Here it is very simple.
Just because it was a simple design means nothing...you executed it beautifully! Sometimes the simplest of designs are hardest to pull off because any little flaw will be really obvious! You did an excellent job.....don't let this be your only wedding cake!!!
it's beautiful, ctgardener --
seriously doesn't look like your first tier cake -- pretty proportions -- nice tall tiers -- the sweet contrast with the textured ribbon against the smoothy smooth iced cake then the pretty flowers sprinkled around --
great great job! i have one word for you... "more!" :)
Thank you for you kind comments. I would definitely need better recipes. The bottom was the double chocolate cake from Epicurious and the top two were Vanilla Buttermilk from Sky High triple layer cakes via Smitten Kitchen. The chocolate baked up wonderfully but was a bear to cut. Maybe it was to high? 3 layers about 51/2 with filling. The Vanilla was a pain to bake and cut. I even rebaked dialing back the leavening. but it had a great flavor.
Absolutely lovely! Your icing job is so well done! Love those crisp top edges! Beautiful proportions too - but if you feel it was too difficult to cut, perhaps next time (!) you could do a double-stacked cake (each 3 or 4") rather than a single, triple-layer cake? And since your cakes seemed crumbly, perhaps the recipe could be tweeked to add a bit more liquid -like sour cream or buttermilk...
At any rate- it was absolutely lovely!
Cakedout, do you mean with a cake board that is in the middle of the tier? Those recipes both had about 1/2 cup of butter milk per cup of flour, and a lot of leavening. I used bob's red mill cake flour. I think I need to find different recipes.
One thing I noticed about the recipes in the Sky High book is that the recipes with buttermilk only use baking powder…and a lot….as leavening. Traditionally, cakes with buttermilk usually use baking soda or both baking soda and baking powder.
My vanilla cake recipe uses buttermilk and both baking powder/soda and it bakes and handles great. Send me an email at [email protected] and I’ll send you my recipe to try.
Jeff_Arnett, I used your recipe this week end for a 2 layer 15x11 sheet cake. 1 recipe per layer it was delicious and cut like a dream. Thank You.
Simply yet elegant!! I think you did a great job!!! Well done!!
Well done, such a beautiful cake!
The vanilla buttermilk cake is my go-to for vanilla cake and always bakes up so beautifully with the most perfect crumb! Sorry you had troubles with it!
I use a hybrid butter cream. I use one recipe of Extra Special Butter Cream that can be found on Cake Central, and 1 1/2 recipe of Summer Stone's Easy Foolproof Swiss Meringue Buttercream. Beaten together well. I fill and crumb coat it frozen then it goes back into the fridge. When that sets I top coat it and get it pretty smooth then back into the fridge. After that sets I do a final smoothing with a big plastic putty knife or a steel bench scraper. I also will use a a off set spatula that I heat in hot water and dry off to get that edge. I just bake for family so I am not on a production schedule.
And that cake sat in a tent outside on 75+ day for 8 hours.
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