We made this pretty little pink quilted cake today for a birthday party. Inside is our Brown Sugar Vanilla Cake with Double Chocolate Ganache Filling.
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About Me
- Catherine Ruehle
- Fort Worth, Texas, United States
- Food-obsessed chef, instructor and writer. Food Network Challenge cast member, wellness warrior, mother and wife. Soon to be Certified Holistic Health Coach. Kicking ass on Rheumatoid Arthritis with natural foods.
On my Bookshelf
- Natural Health
- Kitchen Confidential
- Medium Raw
- Tartine
- Everyday Pasta
- 360 West
- Mt. Crested Butte Trail Guide
- Planet Earth
- The New Yorker
- The Time Traveller's Wife
- Toujours Provence
- Spontaneous Healing
- Larousse Gastronomique
- Alternative Medecine Magazine
- Henri Matisse A Retrospective
- The Way to Cook
- Taste Pure and Simple
- La Varenne Practique
- Rolling Stone Magazine
- Classic Home Desserts
- The Professional Pastry Chef
- Baking With Julia
Gorgeous! Are the little balls, including the ones on sticking on top, edible? There was an earlier cake pictured that had little jeweled diamonds. Very pretty, but do any of these things have to be taken off before eating?
ReplyDeleteThank you! Yes, everything on this cake is edible. As a rule, I don't put anything on the cake that can't be eaten. The rhinestones you see in some of our designs are one of the few exceptions I make to that rule. Some of us girls just gotta have bling!!
ReplyDeleteDo you use a special kind of luster dust? I can never get my cakes to look like this...they always just have a subtle hint of the shine!!
ReplyDeleteFor this cake we used "orchid pink" over an already pink base of fondant. Make sure you're mixing your luster and alcohol thick enough to make a runny paste-like "paint", then you should get better coverage.
ReplyDelete