Wedding Cake Update-I

On Friday, I spent long hours in my kitchen. In addition to baking with Zeynep for the Talent Show and breaking in our ice cream machine, I baked the first half of the 12" cake, which thankfully came out good. Since the cake used only egg whites, I had about 9 egg yolks left, and I decided to use them to whip out my first batch of Neoclassic buttercream. To make it, I just doubled the buttercream recipe in the Marjolaine. This yielded 8 cups of buttercream, about one third of what I need to frost in between the layers. The pictures are not great because they were taken late at night with my old camera.