On Thursday, February 4th, DF’s product team planned a baby shower for one of their colleagues, Stephanie. They asked DF if Sydney and I would bake some special treats. Unbeknownst to the team, Stephanie had her weekly doctor’s exam as they sent a company e-mail to all. DF was out of town and assumed someone would let Sydney or I know. DF’s product team assumed DF would tell us the shower was postponed to February 15th. Luckily we had not frosted nor decorated the cakes and was able to use the cake for another project (we did however still need to design two baby shower cakes for Stephanie’s baby shower).
I thought it would be adorable to pipe royal icing baby animals with a rope border. Sydney picked piglets and elephants for the animals. Now we just needed to decided on the type of cake, filling, and frosting. I was truly pleased with a white champagne génoise cake, we baked for a good friend of Sydney’s. We substituted sparkling white grape juice for champagne. I also wanted to try an egg yolk Italian buttercream instead of egg white buttercream.
Baby Shower Cake:
1-recipe for Champagne Rosé Génoise substitute sparkling grape juice for champagne.
Egg Yolk Italian Buttercream:
250 gram/ 2 1/4cups super fine sugar
74 gram/ 1/3-cup water
18 grams/1 1/2-Tablespoon glucose
150 gram/ 7 to 8 egg yolk
452grams/ 4-sticks (1pound butter) butter
1-teaspoon vanilla extract
1-teaspoon almond extract
Prepare your mise en place.
In a sugar pot or heavy bottom pan add the water, sugar, and glucose slowly bring to a boil. Bring the syrup to 124 degrees C/240 degrees F.
In a bowl of an standing mixer, with the whisk attachment, add the egg yolks and slowly start mixing, increase the speed to medium.
Slowly in a thin stream add the syrup; whip the egg yolk mixer till double in size, and pale yellow. Cool.
Once the mixer and the egg yolk/syrup has cooled begin adding the butter 1-Tablespoon at a time.
Frost the cake with a crumb coat.
Frost and decorate.