This week's events included goodies for a couples' shower and a catered church dinner with three "bars"--potato bar, salad bar, and a dessert bar.
The couples' shower hostess requested intertwined hearts made of Vanilla Bean Cream cake and Vanilla Bean Cream frosting.
A square Chocolate Fudge Layer Cake and a 6-inch Strawberry Bliss Cake along with Butter Crumb Lemon Bars completed the order, and I included complimentary Chocolate Guinness Sweet Bites adapted from the recipe by
Nigella.
I love Nigella's description of the cake:
This cake is magnificent in its damp blackness. I can’t say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love.
I topped them with a buttercream made from powdered sugar, salted butter, and Bailey's Irish Cream.
For the dessert bar at the church dinner, I baked jumbo Browned Butter Chocolate Chip Cookies, which are based on
Alton Brown's recipe, Strawberry Bliss and Chocolate Guinness cupcakes, and Brown Sugar Peach Cobbler.
3 comments:
I love the intertwined hearts, so pretty. And I've made Guinness Stout cake and love it. Great menu, but you are teasing us with no recipes.
Wow, all of that looks SO professional and delish! And what a lot of work. I'm very impressed. Your cakes just keep getting better and better!
This has to be the most beautiful dessert buffet EV-AH. My gosh, everything is a work of art and I am sure it was equally as good as it looks!
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