Comments on: my first wedding cake http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/ Sat, 24 Apr 2010 01:38:53 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Carole http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/comment-page-1/#comment-1101 Carole Mon, 11 Feb 2008 00:58:47 +0000 http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/#comment-1101 So this was the Hoboken cake! It's lovely -- and must have been a fantastic complement to K's dress. A fantastic site -- it has been bookmarked. So this was the Hoboken cake! It’s lovely — and must have been a fantastic complement to K’s dress.

A fantastic site — it has been bookmarked.

]]> By: AnnieBbaker http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/comment-page-1/#comment-1083 AnnieBbaker Sun, 03 Feb 2008 21:14:44 +0000 http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/#comment-1083 Hey thanks! I'll try it, sounds great. Hey thanks! I’ll try it, sounds great.

]]> By: prettytastycakes http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/comment-page-1/#comment-1022 prettytastycakes Fri, 11 Jan 2008 02:19:02 +0000 http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/#comment-1022 Thanks, Ann. Chad's class was awesome; I'm sure you'll have a great time! As for the rose flavored buttercream, I've tried two versions, one with confectioner's sugar and butter, and another with a meringue base (using egg whites). I generally prefer the taste of meringue buttercream over the confectioner's sugar-based buttercream. Anyway, as un-scientific and imprecise as this may sound for the scientific art of baking I added a few tablespoons of rose petal jelly, rosewater, and a slight amount of food coloring (not the liquid stuff) to a meringue buttercream base. I did this to taste. Thanks, Ann. Chad’s class was awesome; I’m sure you’ll have a great time!

As for the rose flavored buttercream, I’ve tried two versions, one with confectioner’s sugar and butter, and another with a meringue base (using egg whites). I generally prefer the taste of meringue buttercream over the confectioner’s sugar-based buttercream. Anyway, as un-scientific and imprecise as this may sound for the scientific art of baking I added a few tablespoons of rose petal jelly, rosewater, and a slight amount of food coloring (not the liquid stuff) to a meringue buttercream base. I did this to taste.

]]> By: AnnieBbaker http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/comment-page-1/#comment-1011 AnnieBbaker Fri, 04 Jan 2008 21:48:18 +0000 http://www.prettytastycakes.com/2007/08/19/my-first-wedding-cake/#comment-1011 I found your site by googling 'petits gateaux' and it was one of the only sites in English. I am taking Chad P's course at ICE in April 2008 and found your review of his class. Then, I started looking at your postings. Great!! You have some great ideas and are a lot like me--taking the hobby of baking to a very high level. I love this wedding cake with your attention to detail and reflection of the couple. I also like the idea of rose flavored butter cream! Where did you get the recipe? Are you willing to share?! Thanks for sharing your hobby with us. Ann I found your site by googling ‘petits gateaux’ and it was one of the only sites in English. I am taking Chad P’s course at ICE in April 2008 and found your review of his class. Then, I started looking at your postings. Great!! You have some great ideas and are a lot like me–taking the hobby of baking to a very high level. I love this wedding cake with your attention to detail and reflection of the couple. I also like the idea of rose flavored butter cream! Where did you get the recipe? Are you willing to share?!
Thanks for sharing your hobby with us.
Ann

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