Opening up another session of FNCC! Everyone is welcome to share what they have been up to this week, post photos of their work, ask for help or provide help if you are able to.
Sorry I have'nt been able to come much this week and participate in the forum. I just have a quick read of the threads that were going on... Well, I just hope every one of you is safe and respect the confinement and sanitary-safety mesure in place where ever you are. I guess cake business is slow or inexistant by now, but I'm starting this post anyway. Maybe some of you have decided to kill time by playing with sugar! As for myself, I have to continue working almost as nothing was happening out there. I work in a Montreal (Quebec) hospital, in a cancer therapy departement. I'm not directly up front with those who are sick with the coronavirus, but unfortunately, that b*tch we call cancer does not take a break while the world is in lockdown. I'm greatfull I still have a pay check coming in, I realise how previlegiate I am.
Same flower I've already shared a week ago. This time I've finished dusting it and the leaves.
I still don't know if the cake I was planing to put it on will happen, but at least my head is worry free while I play with sugar...
beautiful @Laetia! Very nicely done & dusted.
Thank you Mbalaska!
Beautiful flower! Very realistic looking.
Be careful up there at work. I work in the lab at a cancer hospital in Texas. Very lucky to have a job. I feel for the patients as they are already scared and this is just more to worry about.
W O N D E R ful flower work ! I bet your rose is even more beautiful in person
This is stunning, Julie! The good thing about flowers is that they keep for a long, long time, if kept away from heat. Just cover it lightly with a paper towel or some sort of light cloth to keep the dust off and away from strong light. Even if it fades a little bit, you can always re-dust it.
I baked a elderflower-lemon cake today and got it filled with lemon curd and stacked. It is in the fridge overnight and I will frost it with white chocolate Swiss meringue buttercream tomorrow. If I can get to the camera faster than I get to the knife and fork, I will post a picture.
Thank you Marian, kakeladi and Sandra!
Sandra, I dont know what elderflower taste like (I guess it's somehow floral...) but you've got me with lemon. Sounds delicious!
Julie, Elderflower is a bright, floral flavor, very fragrant and delightful with a touch of lemon. The cake is filled with lemon curd and frosted with white chocolate Swiss Meringue Buttercream. Perfect flavor for spring. It was supposed to be my birthday cake, but I didn't have any lemons. Ok, it's still my birthday cake, just a little late, lol. I just slapped on the magnolia long enough to snap a picture. Two seconds later, I was cutting slices for us.
Beautiful cake Sandra. Hope you were able to enjoy your birthday.
Thanks, Marian64! We did go out to eat. We always go at odd times because we don't like crowds, but this time, the restaurant had many, many tables blocked off to enforce social distancing, which I thought was a brilliant idea. There were few folks there anyway.
Wonderful cake @Sandra...... It's so very elegant !!
Bumpity bump bump
Thanks MBalaska! I don't bother to decorate our cakes. We are always too eager to eat them, lol.
Lovely cake Sandra and it sounds even more delicious now that you've describe elderflower yo me! Happy belated birthday to you
Thank, Julie! I like chocolate, but I love citrus and lighter flavors, so this one is special to me.
Sandra the more I see this post the more intrigued I become about elderberry cake. Where do you find elderberry?
I ordered Belvoir Elderflower Cordial from somewhere on line. You can find it in a lot of places, but I actually prefer the flavor of elderflower liquor called St. Germain, which is super delicious! I used the St. Germain first because there was no cordial available locally. After trying both, I prefer the booze....what a shock!
Here is the recipe I use. It is a copy cat recipe of the wedding cake made by Clair Ptak of Violet Cakes for Harry and Meghan's wedding.
Because the cake has a drizzle, lemon curd filling and white chocolate SMBC, it takes a while to make, but is well worth it. It also takes a dozen eggs, so now may not be the best time to try it.
Thanks Sandra. I have saved the recipe. Now to have ingredients and time to make it. I have never tried lemon curd or the Swiss buttercream. I will probably go ahead an order the elderberry cordial.
Thanks again for the link.
Swiss Meringue Buttercream is not nearly as hard or scary as you might think. I was intimidated for a long time, but it really is not difficult. I make my lemon curd in the microwave instead of the stove top, same ingredients heated on high for one minute intervals, stirring after each minute, until it thickens enough to coat the back of a spoon. It will thicken up a lot more when it cools off in the fridge. You can make both the lemon curd and buttercream ahead of time, if you like.