Wedding Cakez, I makez em.

Butter Bonanza. It happened this weekend. Eggstravaganza. It also happened.  Let’s do a little tally of what happened in Cindy’s kitchen.

  • 3 nights of 4 hour sleep or less
  • 43 sticks of butter
  • 78 eggs
  • 19 cups of sugar
  • And the bride? Radiant.
  • The groom? At peace.
  • The baker? Drunk.  (what? I worked hard for that 5th glass of wine.)

It was the perfect weekend of crafting, baking and giggling.  My martha cup runneth over.  So did my wine glass but hey, who’s surprised there?

Below you’ll find some photos of the dessert bar Simi dreamed up and I created.  Martha love her for asking me to do this! And clearly, the recipe for the bourbon buttercream desired ’round the nation.

Hydrangea Cupcakes, stinkin’ presh.

Gluten-Free Pumpkin Cake

I mean, that is precious.

Bourbon Buttercream

  • 1 ¼ cups plus 1/3 cup sugar
  • ½ cup water
  • 8 large egg whites, room temp
  • 1 teaspoon cream of tartar
  • 6 sticks unsalted butter, room temp, cut in small pieces
  • 1/4 cup good bourbon, I used woodford reserve

Place 1 ¼ cup sugar and water in small saucepan. Bring to boil over medium hig heat.  Meanwhile place egg whites in mixer and beat until frothy.  Add cream of tartar and turn speed to medium high.  When stiff peaks form, add the 1/3 cup sugar.  Continue to whip until stiff, glossy peaks form.

Make sure the sugar water mixture is at rapid boil, cook until 248-250.  The bubbles over the entire surface will be thick and slow to release.  This is RIGHT at hard ball stage.

With the mixer on medium high speed, pour the sugar mixture in a steady stream.  Make sure the sugar doesnt hit the sides of the bowl. The meringue must be whipped until it cools, which can take up to 25 minutes.  Beat on high speed occasionally touching the outside bottom of the bowl to see if its cooling down.  When its no longer warm, touch the surface of the meringue to make sure it is cooled.  Turn the speed to low and add the bourbon until mixed well.

Turn the speed back up to medium and add the butter, a tablespoon at a time.  Continue to whip until completely smooth.

So, don’t come banging down my door all at once to do your wedding cakes, guys.  Single file, got it?

Love,

Whit

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

16 Responses to Wedding Cakez, I makez em.

  1. All of it looks beautiful and delicious! Also – love the pic of you tying the apron – gorgeous! Congrats on the first dessert bar!!

    Reply
  2. Wow, just found your blog and so glad I did. Your posts are freakin funny…definitely my kind of humor! This cake is beautiful and I especially love your posts on the jewish holidays. Im jewish and I love exposing my non-jewish hubby to the culture, family dinners, foods…and my grandmother,Oy Vey!

    Reply
  3. Hey Whit! This makes me wanna do Erin’s wedding all over again! We should have had you do everything! Wonder if you could have brought a side of beef on the plane! Guess we can “say we knew you when……”. This was BEAUTIFUL!!!!

    Reply

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