Little pink sneakers almost--and just almost-- make me want to try adding a sweet little baby girl to the family. But for now, I'm content bringing some sweetness to friends' baby showers. (but those shoes! the shoes!)
This cake is a six inch atop an eight inch Princess Sour Cream cake with raspberry filling. Each cake is torted into four layers. The Princess flavor is courtesy of a special baking emulsion that imparts a light citrus and vanilla flavor--more oomph than a plain vanilla but not so strong as a full-pucker lemon. The cakes are frosted in All American buttercream with fondant accents.
The shoes are made from a sugar dough of fondant and gumpaste. Working from a patter, dough is rolled out and then cut into each of the shoe pieces. After a bit of drying time to firm up, the pieces are placed together and held with a 'glue' of vodka (yes, a little for the shoes, a little for me was the rule). Being sugar, they are fragile and susceptible to humidity, so they are placed on the cake right before display.
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