Thanks to the very talented ladies at Beaverton Bakery and instruction crew at Sur LaTable, I was able to learn the basics of buttercream piping techniques. After just two classes, I was able to make cakes that looked close to what you’d find at the bakery. So much fun!
The next step will be making cakes that not only look good but also TASTE good. With this cake, I discovered that making great tasting cake is much more difficult that following a recipe. It’s going to be a hunt for a recipe that yields just the right texture and taste for the climate, elevation, and equipment that I use at home in the Pacific Northwest. I never expected cake to be so touchy!
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