Wedding, Birthday, and Celebration Cakes Especially 4 You
Want a perfect pound cake?
To prevent a dense dessert, leave your butter out to soften for just 30 minutes instead of the standar 2 hours. The “cool room temperature” butter (about 60 degrees F) will aerate more readily than fully softened butter (about 70 degrees F) to produce a light fluffy batter.
“What do I get my bridesmaids?”
If you had been pondering this question, here are just a few ideas:
Stir 1 cup each sugar and water over low heat until sugar disolves. Puree 1/2 cup chopped watermelon; strain. Mix syrup, 1 cup fresh lemon juice, 5 cups cold water and watermelon juice. Serve over ice.
Once upon a time, a wedding guest book helped the newly married couple remember who came to their wedding, organize thank-you notes, and start a formal address book. But in this day and age, most wedding guest books end up in a dusty old closet. Want to make yours a hip modern thing of beauty that you’ll love to look at?
I love the idea of Polaroid cameras and a wedding guest book. These simple but extremely well made books have a slot especially sized for a Polaroid, allowing your friends and family to take a photo of the fun they’re having. Then they easily slip the photo into the slot, and there’s plenty of room to add an extended note.
Forget to take your butter out of fridge and your’re ready to start your recipe. Thinly slice the amount you need and lay out the pieces on a plate at room temperature. The butter will be soft by the time you have measured the dry ingredients.
You had taken out the butter prior to needing it. It is a warm day, and it has gotten too soft. Place it in the freezer while you have measure the dry ingredients.
Every Bride needs a lovely bouquet on her wedding day. How about roses? You may not have to look further than your garden (or a neighbors, if they are not looking).
I have no idea what kind of roses I planted, but sure would make a beautiful bouquet.
Want to cover your bundt cake with a chocolate glaze? Here’s an easy, great tasting chocolate glaze.
Melt 6 oz semisweet chocolate chips, stir in 1/4 cup heavy cream. Microwave on medium 15 seconds, stir. Let cool 5 minutes before spooning over cake and guiding down sides with a metal offset spatula. Makes enough to coat an 8″ to 10″ cake.
Note: The key to remember when melting chocolate is that chocolate can burn easily and once it burns, there’s no way to fix it. To melt chocolate, break it into pieces in a glass bowl and microwave on medium at 30 second intervals, stirring each time, until it just becomes liquid.
Money is tight, and we really can’t afford a reception. Can we invite guests to the ceremony and just serve cake and coffee afterwards?
You sure can. A lot of brides are taking similar nontraditional routes. Here’s the catch: You have to make this clear on the invites “Please join us as we say our vows, dessert will be served immediately after”. Guest will then know what to expect.
It’s the night before the wedding, and you’re in a panic because you still haven’t written the place cards and completed the seating chart.
Quick fix: Rather than pull an all-nighter, write the cards for just the head and parents’ tables and lets your guest do there own seating. Frankly, I can’t understand why we tell our guest where to sit anyway.
.
I am the designer, baker, decorator, delivery person, cleanup crew, customer service, and office staff.
