Spicyana

Basketfull of daisies and first recipe post

Sometime during the past month, I got an exciting offer for making a first birthday cake filled with daisies, bugs and butterflies. I was thoroughly excited with the first part of the proposition; always wanted somebody to ask me to make a first birthday cake. But just the mere prospect of making a cake filled with daisies somehow tightened me up. Even though these flowers are relatively easy to make, and look ethereal once made, they are very delicate and fragile, especially when piped out of buttercream. And that is how it all started; I went on a piping spree and made 100 flowers, in advance. I have the know how on stable icing butterflies, and bugs, so that part went on like a breeze. Baked a white cake, and frosted it with raspberry laced white chocolate icing. Even though some of the flowers did crumble when I tried to lift it, most of it, kept the form. T, did a good job of packing it, and off we went to the party. Everything went pretty well from there on. I am going to name this cake “Lexidaisy” in love for the little girl for whom it was made. She was so cute, and extremely patient to a bunch of strange people yelling out Happy Birthday to her.


Raspberry laced white chocolate buttercream

Solid vegetable shortening 1 cup
Confectioners Sugar 4 cups
Salt ¼ tsp
Whipping cream 4 oz
White chocolate 6 oz
Raspberry liquor 1 tbsp

Melt white chocolate in microwave or in a double boiler, add a teaspoon of shortening, beat and let it cool. Cream the remaining shortening until fluffy. Add sugar and continue creaming until well-blended, mix in the melted chocolate. Add salt, and whipping cream; blend on low speed until moistened. Add liquor, beat at high speed until icing is fluffy. You could very well substitute the liquor with raspberry flavoring or oil, by adding ¼ tsp and couple of drops respectively.

Tags cake chocolate berry icing decoration