The big day came along (Mothers Day) and it was time for me to make my Fabulous Flower Pot Cake all over again.
I made a few fundamental changes to my Fabulous Flower Pot Cake – Trial Run
HERE ARE MY CHANGES IN AN EASY TO READ LIST 🙂
1. Instead of a Rich Chocolate cake, I baked a Madeira cake (which was utterly DELISH)
This was much better idea as the rich chocolate cake literally made your face sweat as it was so intense.
2. To avoid the whole fridge drama (cakes don’t like being in the fridge but cream cheese frosting does!) I decided to make a butter cream for the flowers on top.
Unfortunately, butter cream (for some reason, could be my creaming skills) doesn’t create a smooth edge when piped into a flower shape. Which looks messy. And I wish I had stuck with the cream cheese frosting.
3. I made a fresh strawberry butter cream for the filling and the crumb coating – it was SO tasty but a little running.
I didn’t dry the strawberries after washing and in hindsight I realised I probably should have. I used some of the left over strawberry butter cream to pipe some of the flowers and it was a nightmare as it was so runny! oops.
4. I did use double the fondant icing and it made the whole cake look 100% better than before! yay! And I made the brown myself (with red & green food dye so I was proud eh!)
Overall, the cake was a success! I do wish I had pipped the flowers on more neatly but I was having some issues with thickness of butter creams etc. and slowly losing the will to live so they got a bit messy. I was pleased with the end product and my biggest critics, the fam, seemed to be pleased also! Horrah!
P.S. I am LOVING using all of my new fancy baking tools 🙂