A while back Haz asked me to ice her wedding cake. I almost fainted! I love to bake, really I do, but a wedding cake is something really really special, and has to be perfect. I mulled over what to do for days...and days...and had a couple panic attacks along the way...BUT then Amanda from I am Baker saved me! I remembered this Rose Cake that she has made a while back, I LOVED it (along with ALL her other cakes), so I checked through her tutorial, got inspired, and hauled out some ingredients to make a trial cake so I could get my frosting on!
The ingredient list is pretty short, and no big mixer is involved. So it's really just mixing the dry ingredients, making a well in the centre, adding the lightly beaten wet ingredients and finally adding the ingredients that make this cake a carrot cake - the grated carrot, pecan nuts and the crushed pineapple.
Stir, stir, stir and pop it into a moderate oven. They were nice and moist and held together wonderfully!
For the icing I used I am Bakers best cream cheese frosting, which turned out amazing!
It was so smooth and tasty and it was a nice consistancy for piping which, in this case, was essential! First i did a crumb coat and made sure the entire cake was covered!
Then I used a star shaped nozzel to pipe the roses on.
Since it was a practise cake, I wasnt too finatic about getting the roses neat and perfect...
But both Haz and I were pleased with the end result of the exercise!
The combo of the two - cake and cream cheese icing was very nice! The icing was perfect and held wonderfully in our Durban heat for about 3 days (I had to test it to the max!)
The actucal wedding cake turned out beautiful and I iced some cupcakes too with some light green cream cheese frosting, they were also beautiful! I will post them when I get some ( I totally forgot to get a picture of them!Shocking!)
Check here for the Cream Cheese Frosting
Download the recipe card for the Carrot Cake
