Tuesday, February 1, 2011

Never too old for a princess cake

Made a surprise cake for a friend. Triple chocolate box, sub milk for water.

Love the wonder mold except for the cooling process. I like to turn my cakes over, release them, and then put the pan back on for 10-24 hrs. This takes the steam and traps it so that the moisture goes back into the cake.

The wonder mold pan doesn't do that. There is no seal of moisture created because of the hole/bolt at the bottom of the pan.

So, unfortunately, all my princess cakes so far have been a bit dry for my standards. I might experiment in pouring some condensed milk on the cakes when they come out of the over...

Pink buttercream for the dress with white... layery looking things? I totally just did, no plan involved. I also added a pearl necklace and earrings and a buttercream band in her hair.

The cake matches the birthday girl. Plus I thought this picture was fun, because except for the bodice/head of princess slipping a little you can't tell that her backside has been eaten.

1 comment:

  1. I've read about people brushing their dry cakes with sugar water to moisten up a bit.