At the moment I am living vicariously through my little sis as she plans her wedding.
But instead of a serene white setting filled with beautifully arranged centerpieces, I have my own vision.
It involves Billy Idol/ Guns n Roses. Can you picture it? A horribly- gray, rainy day, limos pull up to a dark lonely church. The bridesmaids all dressed in shiny, black patent leather, dark lips and pale makeup. The bride walks in carrying all black roses as Slash jams to “white wedding.”
My perfect 80’s wedding, I totally planned everything down to the last detail, even made mock little wedding cakes, and when I laid out my plan she laughed really, she laughed and said “ya like that’s gonna happen.”
As reality crept in knowing she would never see my vision, I ate my small wedding cake and decided to make something I thought would better suit her taste.
Sis I am truly happy for you, as you chose such a wonderful man to spend your life with, I wish you the best and may your home be filled with countless blessings.
little bite sized cakes, with sugared flowers
some simply piped
frosted with sugared flowers
others cut tall, frosted and topped with Texas Pecans
This one’s my fav.
This was the first time I had attempted sugared flowers and they came out okay, next time I will give myself more time and wait until my girls are asleep. They sugared coated the poor flowers to death, I felt bad, but we laughed so much in the end it was fine.
A detailed how to on sugaring flowers can be found on Karen’s blog Spice Sherpa, I found it very useful and always look to her for info on many spices. Take a peek at her blog, she’s spicy sweet.
My little cakes were super small, so in the end only one petal from the flower would fit on each one. I used a hummingbird cake recipe, but would probably not use again, the cake was super moist making it hard to use my cutters. The frosting is cream cheese.
Have a super weekend and a fun Memorial Day…I return on Monday and will visit each of your lovely blogs.
by Art Smith
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs , beaten
1 1/2 teaspoons vanilla extract
1 cup (4 ounces) finely chopped pecans
8 ounces cream cheese , at room temperature
1/2 cup (1 stick) butter , at room temperature
1 pound confectioners’ sugar (about 4 1/2 cups sifted)
1 teaspoon vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9″ round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.