Saturday, September 28, 2013

TINY ADORABLE HYDRANGEA CAKES



Photo Disclaimer: I tired a new way of compressing my images for this post, and sadly they didn't turn out well at all. Even sadder yet is that I forgot to copy the originals beforehand :( 
I'm sorry for the poor quality of the images... sad day!





I love hydrangeas. They're so bold and striking with their unreal blues and purples, yet there's something so old-fashioned and simple about them. I couldn't pass up these large, beautiful $5 bouquets at farmers' market and ended up with two big vases of them in the apartment. For the first few days, I couldn't help but imagine all kinds of dramatic uses for them. Some combination of my artistic urges and my sweet tooth resulted in these darling little cakes.

Now, beauty and drama aside, hydrangeas are toxic - do NOT eat them! I was pretty careful to have very few petals actually touching the cake. I placed wax paper underneath the large whole flower on top of the tall cake. Of course if I really wanted to be safe, I should have used silk flowers. But, yeah... no one was eating these cakes except my husband and me, and I was pretty sure we'd be okay being careful...




VANILLA CAKE: Nothing special here, just use your favorite recipe. I just doctored up a vanilla cake mix by adding one extra egg and a small package of instant pudding mix to the batter.

BLUEBERRY BUTTERCREAM

1/2 cup blueberries
1 cup butter, softened
3 - 4 cups powdered sugar
2 - 3 tablespoons heavy whipping cream

In a large bowl, mash blueberries with a fork. Add butter and beat well. Gradually add 3 cups sugar and beat until smooth. Stir in whipping cream to combine, then beat for one more minute.

LEMON BUTTERCREAM (for filling)

1 cup butter, softened
3 - 4 cups powdered sugar
1 tsp. vanilla extract
4 teaspoons lemon juice

Combine butter and 3 cups sugar until smooth. Add vanilla and lemon and stir until smooth. Taste, and add lemon juice by teaspoon if needed, to taste. Adjust powdered sugar for consistency.




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