Happily Ever After

Monday was my grandparents 63rd wedding anniversary. Now, I don't know about you, but I just think that is the coolest, most special, way to rare these days kind of thing. I mean - Sixty-three years!@%! So in honor of their wedded bliss I made them dinner and a special little cake.

I had had the idea of making them a cake for some time but it was while at one of my favorite stores, Homegoods, that I settled on the idea. I found the most precious little figurine of a dancing bride and groom (I also scored hugely in the sprinkles department, I'll share when I take some pictures). The figurine reminded me of my grandparents wedding picture which is black and white with shades of pink and gray. It hangs on the wall in their living room and has for as long as I can remember, it's one of my favorite things. I decided immediately to use the figurine as a cake topper. I'd also been wanting to practice at making gum paste flowers and since the brides dress on the figurine had flowers at the base it was just perfect.

I recently received a recipe for a lemon cream filling in the mail and was anxious to try it so I paired it with vanilla buttercake that I brushed with a lemon syrup. Then I iced it all with a traditional vanilla buttercream. The result was delicious. It was moist and lemony and sweet, and when I say lemony - it might make some pucker.

I painted the flowers with a little luster dust mixed with Vodka. The alcohol evaporates and the flowers come out shiny and a little sparkly. The center of the flowers were little edible pearls (part of my sprinkles score at Homegoods), next time I may attach them differently. I used a dot of buttercream but it squished out around the pearls and it bothers me. I really liked this little cake, I think it's pretty. And the happy couple thought it was fantastic :)

Lemon Cream Filling

1/4 cup lemon juice

2 Tbsp. butter

1/4 cup sugar

2 egg yolks

1 tsp. finely grated lemon zest

1/2 cup whipped cream

In small saucepan, bring lemon juice and butter to boil. Mix sugar and egg yolks together. When lemon mixture comes to a boil pour half of it over yolk mixture and mix well. Pour warm mixture back into pan and bring to a boil, stirring constantly. Reduce heat and cook and stir 2 minutes more. Pass cooked cream through a strainer and stir in lemon peel. Cover surface with plastic wrap and place in refridgerator to cool. When cool, fold in whipped cream and chill.

Lemon Syrup

1/4 cup water

1/4 cup sugar

lemon juice to taste

Mix water and sugar in saucepan and bring to a boil, stirring until sugar dissolves.
Remove from heat and stir in as much or as little lemon juice as you like. Use to brush cakes and before icing.

I hope that in 57 years my hubby looks at me like my grandpa still looks at my grandma. And I hope someone makes me a cake :)

Nicole

xoxoxoxo