Pink Pearl Lady Cake

Rose's Pink Pearl Lady Cake

 This Lady certainly needed

a lady in waiting.

One high maintenance cake, indeed.

The cake itself was easy enough

and baked up nicely. 

I used all the batter, not holding

back the cupcake amount that Rose suggested,

only because the size pan I used easily accommodated the batter.

The fondant was entirely another matter.

Not a fan of fondant since being introduced

while wedding cake taste testing for my daughter's wedding

a few years ago.

Beautiful, gorgeous cakes but 

neither of us could get past the fondant.

One bakery even said

"Oh, people never eat it. They peel it off."

So why are we paying hundreds of dollars for an inedible cake?

The reason it's more popular over buttercream frosting 

is all due to temperature at the reception, 

especially in hot weather.

I was hoping Rose's white chocolate version

would make me a convert.

It's definitely better

but I still don't like it.

The strawberry mousseline which

covers the cake and fills the split cake layer

however, is delicious!

I used Trader Joe's Strawberry Spread

for the strawberry butter.

The flavor is nice.

My mousseline looked funny but

it was the correct temperature

and I didn't care at this point.

This cake could have easily stopped there

but it is beautiful with the fondant.

Extraordinarily beautiful.

I loved playing with the fondant

and sprinkling the pixie luster dust over the cake,

rolling the pearls about.

Because the white chocolate had vanilla bean flecks

in it, I dusted the top of the cake to cover them.

It is a show stopper

but my husband wanted to know

why the frosting was like eating clay?

So will I make it again?

Definitely, but not with fondant.

I saw a technique of using paper towels

to make buttercream look like fondant.

With the fun luster dust, 

I can see this cake making several 

appearances at birthdays.

~

The Baking Bible

by

Rose Levy Beranbaum