Three batches, 16 cups of sugar, 4 dozen eggs, and 8 lbs of butter later, the cake is baked, the icing is whipped, and the curd is in the fridge! Perhaps the highlight of the baking experience for me was the drama of the Swiss Meringue Buttercream icing. Quite frankly, making this icing was a bit daunting – so much whipping, so much butter at stake. But the oh-so-friendly and helpful world of cake blogging made everything work out just fine.
Starting out with 8 sticks of butter, cold and ready to be added to the egg whites and sugar.
First you get this lovely, marshmallow fluff consistency,
Next, you add the pats of butter, bit by bit,
Until the icing looks like scrambled eggs!
And clumpier still! But never fear. Just keep on whipping and whipping until…
Ta da! The most perfect, smooth, creamy, buttery, lightly sweet, melt in your mouth icing you will ever experience.
If, after reading this post, you have a hankering for a Swiss Meringue Buttercream, I highly recommend this tutorial.
Next time: We decorate and eat!
Making a Wedding Cake: Part One – Planning
Making a Wedding Cake: Part Two – Tasting
Making a Wedding Cake: Part Four – The Big Day
This looks SO good! Ever thought of entering your cake in a fair? The local farmer’s market in St. Louis is having its first ever “Homesteading Fair”! Here’s the link if you’re interested. I’d love to meet you face to face : )
Gosh, I can’t imagine ever having enough time to dedicate to such a huge project as this again! If only photos would be enough for the entry!
I just read the list of categories to my husband. He is an amazing sourdough bread baker. It would be fun to come check the big city out! If we decide to go, I’ll definitely let you know!
Thanks for the link!