Anyway, my big project for the next year or so will be the three-tier wedding cake that I am making for my friends Jenny and Dave. Thankfully, I have an entire year to practice. I'm pretty excited (am I ready to be a grandma or what?) and researching recipes and reading about how to assemble wedding cakes during my GRE study breaks. Right now we're thinking 3 round tiers with 3 cake layers in each tier. The bottom tier will probably be some kind of vanilla buttermilk or vanilla sponge cake with bavarian cream/custard filling, and the top will be something similar. The middle layer will be chocolate with chocolate ganache and brown sugar meringue buttercream. And then white buttercream over the entire thing.
So step one of my year of experimenting...what is bavarian cream? I don't really know, other than the cheap stuff that comes in donuts that probably isn't real bavarian cream. According to google, real bavarian cream has gelatin in it, so you can mold it if you want to.
The downside is bavarian cream isn't really something that can be left unrefrigerated for extended periods of time, so this would be a challenge to the assemble-wedding-cake-hours-before-the-reception. I would either have to assemble and stash it in a big fridge somewhere (but that is one really tall cake...and does cake taste good when it's cold? depends on the type of cake, I guess) . Or maybe if the room is pretty air conditioned it can survive for a few hours. ......yeah. Who knew wedding cakes were so complicated?
So this weekend's project I think will be making bavarian cream. Stay tuned!
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