I made the cake for the wedding reception that I went to this past weekend.
There was cake drama.
When I got to the Jimison's house, I knew that there would not be room in the refrigerator for the wedding cake, so I thought quickly and texted a friend whose parents live in town to see if I could keep the cake in their fridge. Yes! Within the next hour the cake was safely stowed in Griffin's fridge thanks to Ben and his dream Mom, Marilyn.
This was the day before the event, so my plan was to come back a few hours before the party and assemble and finish the cake. No big deal.
I woke up early at the Jimison's and made an extra batch of buttercream just to be on the safe side of things. I didn't want any single thing to possibly hold up the cake going together, drama free. I dyed the frosting a perfect shade of green to match the envelopes to the invites. It was great. Everything was great. I am a Swiss Buttercream pro.
it's about 2:30 so I walk home from the Temple where every body was taking pictures of every body taking pictures. Pack up all my tools, grab my extra butter cream, and walk over to the Griffin's. I take the cakes (the two tiers were already assembled with a crumb coat), the buttercream I had made in Salt Lake, and the batch of buttercream I had made that morning. I'm just hanging out for a second because the buttercream needs to thaw for a couple of minutes... because it really is mostly butter...
I start pushing around the slc buttercream, just to see if it's thawed enough to repair a little travel damage on the cakes before I decorate them with the Rexburg buttercream.... It started to break into chunks, and seperate.
Ok... Rexburg buttercream. I decided to put in the pastry bag, and warm it up a little with my hands to start working on the cake... now this one starts to separate. But since it's dyed green, it starts to look like something out of a science fiction movie as I am watching it curdle and separate while green liquid rises in the bowl.
I started to freak out.
WHAT IS HAPPENING. I have never had a buttercream separate before. EVER. And this reception starts in 2 hours, and I have to get this thing decorated. The crumb coat isn't going to cut it. Marylin got home to me fanatic and horrified. "I don't understand what's happening," I told her. "This has never happened to me before".
I start trying to figure out what it could be, but then I just decide that it isn't important. I will just make more buttercream, and get on with it. We gather up the ingredients and tools, and I start making another batch. I get all the way to the stage where you add the butter, and I am watching it start to resemble the others.
I'm sweating, I'm panicking, and then I prayed. WHAT DO I DO? THIS HAS TO WORK!
Calmly and quietly, this was the answer I got.
stop. put the bowl in the fridge. turn out the lights.
I did all of those things. I turned off the beaters, I stuck the bowl in the frige, and I turned off every light in the kitchen.
It then dawned on me that there was a low spot light directly over me, and all of my broken buttercream. I thanked HF, and took a minute to clean things up and collect myself. Marilyn came back into the kitchen and asked why all the lights were off, and I told her that I realized that they were the cause of the curdled frosting. She then told me that the counter felt cold, but she put things on it to thaw... hence the floating green liquid, ie. melted butter. It was getting zapped from both sides.
I waited about 15 minutes and pulled the buttercream out of the fridge, beat it as smooth as it would get for being nearly dead, frosted the cake, decorated the cake, and then worked with Marylin like we were on a Food Network Challenge to get the cake back to the Jimison's.
It amazing how having a two foot cake in your lap on a 10 inch cake stand will point out every bump, crack, and pebble in the road.
It was finished. It was where it was supposed to be. It looked pretty good, all things considering, but above all, it tasted really good, and I was able to make a very sweet cake topper because of the one that Andrea had made a week earlier in Toronto. It worked perfectly. Thank you Andrea for the brilliant idea!!!
so thanks to everyone who helped make the cake happen. Ashlee for ingredient shopping with me, James and Annie for cake transporting, Ben for helping find a home for the cake, Marylin for letting me use your kitchen, giving me ingredients for that last buttercream, and letting me use your beautiful cake stand, and Andrea for inventing such a wonderful cake topper!
so will there be more wedding cake making in my future? I hope not. But probably.
This is the only picture I have seen so far, if any others get posted I will add them.