Three batches, 16 cups of sugar, 4 dozen eggs, and 8 lbs of butter later, the cake is baked, the icing is whipped, and the curd is in the fridge! Perhaps the highlight of the baking experience for me was the drama of the Swiss Meringue Buttercream icing. Quite frankly, making this icing was a bit daunting – so much whipping, so much butter at stake. But the oh-so-friendly and helpful world of cake blogging made everything work out just fine.
Starting out with 8 sticks of butter, cold and ready to be added to the egg whites and sugar.
First you get this lovely, marshmallow fluff consistency,
Next, you add the pats of butter, bit by bit,
Until the icing looks like scrambled eggs!
Ta da! The most perfect, smooth, creamy, buttery, lightly sweet, melt in your mouth icing you will ever experience.
If, after reading this post, you have a hankering for a Swiss Meringue Buttercream, I highly recommend this tutorial.
Next time: We decorate and eat!