Day 38

I started my vacation last Friday at 4:31pm and have been so busy baking...its great! My Kitchen has had the sweetest smells permeating the house. Strawberries, Rose Water, Powdered Sugar, Butter and Vanilla....mmmm.  It has been wonderful to also have a husband who so willingly will make the "oh, no! I ran out of ___!" runs to the local grocer. I have had to ask him to help me a lot with the past couple of recipes and like a champ he has jumped to assist me in every way I have needed him to. I chose a great one, thank you love.

So my first recipe was a Strawberry Puree that envelopes into Butter cream at the last stage of the Rose Trellis process. The Puree was the easiest recipe that I have come across. There are only three steps involved, first- thaw frozen unsweetened Strawberries in a colander over a bowl and occasionally squish. (I spent my waiting time watching Doctor Who if that tells you how easy this is)  second- heat up the juice with sugar in a pan. third- puree the whole strawberries and mix the juice and a teaspoon of lemon juice in a mason jar. Ta Da! Complete.

Today I decided to finish the Rose Trellis in whole which I was, in a way, procrastinating about because it has so many steps to it. But if I made the silly Fondant I sure was going to use it! I started the cake at around 430pm today and finished around 9:30pm. During that time I made two Golden Butter Cream Cakes, 1 recipe of Royal Icing, 1/2 recipe of Butter Cream infused with the Strawberry Puree  and 8 lattice sectionals. It was a busy couple of hours. My kitchen is a disaster and I had to improvise on how the lattice lays on the cake but I think it is quite pretty.

I am pooped and my feet hurt terribly from not sitting and with only house shoes on without any cushion. I haven't proof read this so if there are any errors my apologies, I am just running out of steam.

Day 34

I hope you don't think I have given up on my adventure yet. I know I haven't written in a little while but do not fear, I am still working my way through the Cake Bible. And I have great news to share with you!!

I DID IT!! I made the perfect Classic Rolled Fondant!

I noticed what the problem has been and it was a simple fix (Isn't it always simple AFTER you figure out the problem?) While the book says that you can substitute Rose Water for the Water to create a different taste (it changes the quantities of the liquid to create an even recipe) whenever I followed those directions the Gelatin would seize up when I heated it up, ruining the rest of the process. I decided to try a different way to get the same results, I made the fondant without the Rose Water and then after I mixed the hot syrup into the powdered sugar (which turns out, is a lot more the 2 LBS) I added the Rose Water in. Worked like a charm.

Now I have the Classic Rolled Fondant but because I was so determined I got the table, chair, floor and myself covered in Powdered Sugar! Totally worth it...

I now have the Classic Rolled Fondant and have moved on to my next recipe, the "Rose Trellis", which is 2 Golden Buttercream Cakes, 1/2 recipe of Strawberry Silk Meringue Buttercream, 1 recipe of Classic Rolled Fondant and 2 recipes of Royal Icing.

I first decided I would make one recipe at a time, starting with the two Buttercream cakes and then the Strawberry Buttercream frosting the next day and finish with the Royal Icing on the third day. Well, my In-laws came in town and to make a long story short, we got hungry.... which means I need to start over on that plan. Tonights journey brings me to cake and frosting. I think it will be a nice evening.