Showers of Happiness–and Cake.

Is it just me, or are people hooking up for a walk down the aisle all over the place?
This summer has been a furry of engagement parties and wedding showers as an astonishing seven couples in our circle of friends are planning to get hitched in the near future (with another two couples in negotiations-rumor has it). To say that love is in the air almost doesn’t cut it- we’re thinking by now that there must be something in the water.

Anyway, we are very excited for all our friends (Danny and I are the first to heartily recommend marriage) and I was thrilled to be asked to decorate a cake for a wedding shower I attended last weekend for the lovely Christina–as if I need an excuse to play with sugar.

I had had the idea for a design of a dress where the skirt was sugared rose petals, but as any baker knows, having an idea and executing an idea are two very different things. While I found the sugaring of the petals to be excruciatingly long and tedious, I was happy with the results–and so was the bride, which is most important, after all.

I used a vanilla butter cream to ice the whole cake. I sugared rose petals for the skirt of the dress and piped in the bodice with a pastry bag and tip. Pink geraniums were sugared as well and decorated three corners of the cake.

During the process of decorating this cake, I found out that I still despise working with a pastry bag, and that attempting to get the icing really smooth still drives me nuts!However, if I must work with frosting, this recipe is without a doubt my favorite. Plenty of butter gives it a fluffy texture and a vanilla bean adds decadent taste and pretty specks throughout.

Adapted from Martha Stewart:

Swiss Meringue Vanilla Buttercream

4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, room temperature, cut into tablespoons
1 vanilla bean, split or 1 teaspoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar is dissolved and the mixture is warm to the touch.
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg whites on high speed until stiff peaks form. Continue beating until the mixture if fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If frosting appears to have separated after all the butter has been added, beat on medium-high speed until smooth again.) With the tip of a knife, scrape seeds from vanilla pod and add to icing. Beat on low speed to eliminate any air bubbles. Stir until smooth.
Frosting is now ready to use or it may be refrigerated in an airtight container for up to three days. Before using, bring to room temperature.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Your cake is absolutely beautiful!!!! I am sure that the bride was more than happy with your sharing such a wonderful gift!!! You are so talented!!!!

  2. OMG. This is pure beauty. I love it so much. You have created a wonderful wedding gift – ellegant and innocent. A masterpiece!

  3. The design is soooo pretty! I love it. You put Martha to shame! When (if) I get married can I have a cake just like that?

  4. That is beautiful! Any bride would love it.

  5. Love this cake! Just catching up on your writing while we’ve been away. With you totally on dreading Autumn this year(it’s usually my favourite time of year) and the chocolate craving…

  6. Hi Valli- Merci! You are too kind.

    Hi Anh- Thanks, but don’t look too close, you will see the flaws pretty fast!

    Hi Mira- You can have two.

    Hi Abby- Thanks! I’m your blog.

    Hi Amanda- Welcome back! Hope it’s been a great holiday.

  7. What a cake, so pretty and romantic. I would be afraid to eat it actually. No wonder the bride loved it. Congratulations to her.

  8. Aimée your decoration skills are terrific! This cake is so pretty. I love the idea of using petals for the skirt. I have many friends getting married/engaged this year. It’s in the water in the southern hemisphere too! 🙂

  9. The cake is FANTASTIC, Aimée!!
    I can’t pipe to save my life, so I’m in awe with your work!

  10. Absolutely amazing! What a great idea and beautiful execution!

  11. You are so talented Aimee! The cake is gorgeous! My sister is a cake decorator and I know how difficult even the simplest things can be when working with icing.
    It looks stunning!

  12. stunning cake!And very original! well done!

  13. Aimée, I have an award for you 🙂

    More details on my blog.

  14. wow — just wow.

  15. GORGEOUS!!! My goodness, it’s pure beauty to look at!!!

  16. Hi Rose- Thanks, we enjoyed eating it as well. The ladies loved nibbling on the petals.

    Hi Nora- So you may be called upon as well to try out your cake making skills!

    Hi Patricia- You are too kind. I think ‘skills’ is getting a little loose with the language…:)

    Hi Helen- Thank you! That is so sweet!

    Hi Sandy- Thank you! I’d love to pick your sister’s brain sometime!

    Hi Mandy- That’s very kind, thank you. Glad you found it original.

    Hi Nora- OMG, I’m excited! My computer has been down…I’m at a friends. I’ll check it out as soon as I can…

    Hi Deena- Merci!!!

    Hi Michelle- Thanks!

  17. WOW this is beautiful and my 3 year old daughter is going to love it when I show her. she is into princesses you know.

  18. That is SO pretty! It looks like a dress for a faerie bride! You reminded me of one of my favorite books.

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