After a weekend spent mostly eating cake and being taught a few new piping tricks, I had a craving I couldn’t shake when I finally got home yesterday. So, new decorating tips purchased. Fresh cake baked. As per usual, I can’t get the texture right, but it’s good enough. The part I really care about is the frosting: my first attempt at a Swiss buttercream. Using the recipe and tutorial from Smitten Kitchen, the experience is easy-peasy and problem free.
Except for one thing. One not-so-tiny thing.
In my jet-lagged haze, I used salted butter.
And so the beautiful, silky frosting is dumped, the cake layers are wrapped in wax paper and tucked into the freezer. There’s always tomorrow.
The World of Wink 