This is what I did for my birthday today! Actually, I worked a little on it all week. There were a few firsts for me with this cake. I learned how to turn fresh edible flowers into candied flowers (dip in egg white and superfine sugar). I also took the plunge with REAL buttercream, made from merengue, not the Wilton powdered sugar version. It was so creamy, delicious, smooth, and EASY. Much better than sifting powdered sugar in the kitchen all day.
The smooth yummy buttercream icing is hiding a rich chocolate cake filled with raspberry filling.
This was a fun wedding. After I finished assembling the cake, I took off my apron and got out my violin to play the wedding music (with my friend Vicki on the flute).
