I made the above cake for my niece's baptism this past weekend. It took nearly 12 hours, including the baking, used 11lbs. of butter, and fed close to 60 people. It was the first time I tackled a roses cake, and thanks to my good friend, Tess, baker extraordinaire, I turned out better than I thought it might. While we fancy ourselves up, and head out to celebrate one of the sweetest girls I know, I'll leave you with some reading for your (hopefully) slow Sunday.
- It turns out beer is euphoric after all.
- Cheese comes from plants. And other misconceptions grade-schoolers have about food.
- I've been on a mission to bring back the at-home birthday party and think Lindsay's fete was just perfect.
- 12 homemade ways to use jam in your cooking.
- This e-book has adorable ideas for keeping the kids entertained this summer. Go download your copy!
- SavvyMom named Family Bites one of their top 75 influential Canadian mom blogs!
- Things I know about food. Interesting facts you may not know.
- This salad is totally on my radar.
Gorgeous cake - that is 3 ounces of butter per person - IF it goes as far as 60! That would be a mighty tasty cake!
:)
V
Posted by: A Canadian Foodie | 06/10/2013 at 08:56 AM
WOW! That cake is spectacular!! It's so ELEGANT. Well done, Jan!
Posted by: Amy @ Family Feedbag | 06/10/2013 at 09:42 AM
Jan, I just had to tell you how I've come to look forward to your 'week in review' posts.
I so enjoy clicking on a few of the links you kindly provide: you do come across some terrific stuff!
Posted by: Carol S-B | 06/10/2013 at 02:34 PM
What a glorious cake! What a lucky family you have. And 11 pounds of butter, wow. I took a cake decorating class recently, and the method being taught uses only shortening in their so-called 'buttercream.' That was fine for practicing, but not for a real-life cake.
Posted by: Marlene | 06/11/2013 at 04:44 PM
Thanks, Marlene! I also learned to make buttercream with shortening when I took a cake decorating class but I just cant bring myself to use it in something I eat. Plus, Im a huge fan of Swiss meringue buttercream, and only the real thing will work in that! :)
Posted by: Jan Scott | 06/11/2013 at 09:40 PM