Hi, hello! It's been a while. College is 7/8 of the way finished, we've started a new calendar year, and Harold the betta fish is still alive and well, thanks for asking. I'm feeling bittersweet because this past year was filled with more cakes than I've ever baked before, but I didn't have the chance to share many of them with you. Dear friends, we've got a lot of catching up to do.
Before this year I was never a big fan of cake-baking. So time-consuming! So many sticks of unsalted butter! So much dried frosting to clean out of my hair! Alas, I have been transformed. I realized that that turning a cake from a blank canvas into a product of artistic expression brings a special kind of satisfaction. I think that's the reason why I've baked almost exclusively cakes for the past year.
This one right here was an attempt at honing my buttercream flower technique, which is still a work in progress. I used these mesmerizing tutorials to get the hang of it. For the cake itself, I used a Korean saeng cream cake recipe (one of the best cake recipes I've ever tried!!), but with swiss merengue buttercream instead of the stabilized whipped cream listed in the recipe. It was a bit dry without the simple syrup, so if using this recipe I'd recommend brushing simple syrup onto the cake between layers.
I promise to share more cakes with you soon! Cheers to 2018.