Breaking news: Turns out Connie did not fall off the face of the earth, though her lack of blogging activity in the past month has shown otherwise. She was found buried under a sea of textbooks and saved by a hunky Joseph Gordon-Levitt look-a-like. Luckily, she had a bar of chocolate with her which has been proven by specialists to be the reason for her survival today.
Hi everyone!!!!! Did you miss me? Actually, you don’t have to respond to that, I already know that your answer is “YES!” 😛
First, I want to make a shout-out to Elephant! Thanks for checking my blog at least once everyday even though I’ve been MIA. It always makes my day when I see that I got 1 view from Ireland 🙂 Also, belated happy birthday!! I know I said that to you on your actual birthday already, but I wanted to say it again to make you crave cake. Cake is good, and you deserve good things in life.
Since the PB cupcakes that I posted over a month ago, I haven’t baked anything at all. (I should probably re-prioritize my life. Academics over baking just isn’t right.) So when my friend asked me to make a cake for her friend’s baby shower, I just had to say yes! It still shocks me when people ask me instead of trained pastry chefs to make their cakes! Needless to say, I was super excited. I was beyond ecstatic.
My friend, was super flexible with her order and I loved working with her! She only asked for 2 things:
1. Vibrant rainbow colours for the interior
2. Not too much sugar (because the mom-to-be is diabetic)
The rest was up to me! To go with the rainbow theme, I decided to make the exterior of the cake look like the sky with white clouds and another rainbow.
Even though I hated working with fondant for the beauty and the beast cake, I gave it another try. I used homemade fondant to make the clouds and the rainbow, it was much much easier than the first time around.
Decorating the cake wasn’t the hard part and THAT was new to me. This time, baking the cake was the tricky part because I had to watch how much sugar I was using. Initially, I wanted to try using splenda to replace all the sugar called for in the cake. But I read some reviews and discovered that splenda imparts a chemical taste to baked goods. So to be on the safe side, I eliminated splenda from my plans. Next, I made a test batch of cupcakes where I cut out half of the sugar that was called for in the recipe. The result was a moist and fluffy cupcake that was still sweet enough to be enjoyed for dessert. I was so happy with the results that I did the same for the actual cake layers.
Here’s where it got frustrating. I baked the cake layers with only half the sugar and the end result had a dense and sticky texture. What happened?!??!?!?! When I first took out the cakes from the oven, they were fluffy, then after cooling, they became almost rubbery. I felt like breaking and crumbling down. Maybe I’m just a very harsh judge of my own work, but I was not happy with how the cakes were. Unfortunately, I had no time and no more ingredients to start over, so I had to make due with what I had and hope for the best.
When I received a text from my friend saying that everybody loved the cake and wanted to see more of my work, I felt SO relieved. That was the best news I heard all week. Lesson learned: never cut out half the sugar from a recipe because sugar is there for a reason.
Here’s what the cake looked like on the inside!