Cake bloggers the world over have been producing versions of a ruffled cake, piped with silky ribbons of buttercream that look somewhat like traditional Christmas ribbon candy. These cakes are super pretty, but I wanted to adjust the icing to cake ratio (4" of icing is a little on the heavy side if you ask me..) so here's my alternative. Ain't it purdy?
This was a rich ginger cake (with almost 200 grams of fresh minced ginger!!) drizzled with homemade salted caramel and finished with European caramel buttercream. I probably stole 1/2 cup of batter from this cake and baked it up in cupcake form...um, hello breakfast.
Crystal, all day people have been asking me who made Elisa's cake! You did an amazing job, thanks again! Already plotting another excuse to order another cake :)
ReplyDeleteOh policywonk, you're so so sweet. I could pick you up and twirl you 'round.
ReplyDeleteHope you have a super wonderful holiday season, with lots of bubbly nova 7. xoxo