Earlier this week, I was in New York studying with one of the top cake designers. Yes, that's right- Elisa Strauss of Confetti Cakes. I had the opportunity to work on decorating techniques and create my own signature Confetti Cakes gift box cake. Check out more pics and info at Frosted Cake.
This was my first attempt at a free-hand shaped cake. A little shaky, but not too shabby. But hey, it started as a square!! I made this cake for my "golf bum" dad for father's day, as he watched golf on TV in fact. It was a chocolate cake, pieced together with chocolate ganche and iced in buttercream. Very rich, yet extra moist. The "sand trap" is made of graham cracker crumbs, while the water was dyed piping gel. Kinda looks like Pebble Beach, eh?
This week's recipe was so delicious and light. Perfect for summer. I did alter the garnishing, but stayed true to Dorie's buttery crust and strawberries. I substituted the strawberry jam for peach-cinnamon. I also made a lavender simple syrup that I glazed the berries with, instead of just sugar. I topped off the tarts with a cinnamon-sugar creme fraiche to compliment the peach-cinnamon jam filling.
Lavender Simple Syrup:
1/3 cup lavender
1/4 cup water
1/2 cup sugar
1 tablespoon lemon juice
Bring ingredients to a boil. Remove from heat and let rest for 20 minutes. Strain and save.
The Frosted Cake Shop has finally launched, and is ready for business. Check out the brand-new blog here. From cakes and cupcakes, to any edible treat imaginable, all creations are custom designed to tailor your desires. Feel free to explore your imagination! Contact firstname.lastname@example.org, or me @ Dizzeecake,for your next celebration. Stay tuned!!
I love my puggy, Dizzee, and cake. Both are saucy and sweet, and I just can't get enough! I have danced my way into the kitchen (literally), and recently discovered my passion for baking. VISIT MY NEW BLOG @ www.frostedcake.blogspot.com