But outside of moving, I have been baking all sorts of cakes and cupcakes for different events that I realized I haven't ever shared with you, and I suppose now is as good a time as any....
|Breakfast at Tiffany's Cupcakes|
|Fist Birthday Cupcakes|
I also had a wedding cake, which I will show you next week. It showed up on the right day, even (for those of you who get that reference).
For special events: events when I know that cakes might be sitting out for a while, I always choose to use Swiss Meringue Buttercream. Sure, it is a lot of work, but its silkiness and staying-power cannot be reproduced. And the flavor: velvety smooth, and not overpowering next to a well baked cake. It pipes beautifully, and I venture to say that it almost sparkles.
Take some time to make some this week, but don't if you don't have a stand mixer. I cannot imagine how difficult it would be without one.
Refer to my very first blogpost: here for a recipe. Enjoy, and if I don't see you again, have a lovely Easter.